Ingredients

-3 cups zucchini, diced
-½ white onion, finely chopped 1 tbsp. tarragon or oregano
-½ tsp. salt
-½ tsp. pepper
-½ tsp. olive oil 5 eggs
-Fresh parsley to garnish

Directions

Preheat oven to 350 degrees F.
Line an ovenproof dish with baking paper and lay zucchini evenly over the bottom of the dish. Sprinkle zucchini with onion, tarragon or oregano, salt and pepper.
In a bowl, beat eggs with the oil and pour over the zucchini.
Bake in the oven for 20-30 minutes or until the eggs are cooked. Remove from the oven and cool for 5 minutes. Garnish with parsley and serve.

Ingredients

-300 grams almond meal
-180 grams arrowroot powder
-60 grams ground flaxseeds
-1/3 cup pepitas
-1/3 cup sunflower seeds
-2 tablespoons black chia seeds
-2 teaspoons salt
-1 teaspoon bicarbonate soda, sifted
-3 teaspoons sesame seeds
-1 teaspoon poppy seeds
-1/2 teaspoon caraway seeds
-8 eggs
-2 teaspoons apple cider vinegar

Directions

1-Preheat oven to 180°C or 160°C fan-force. Grease and line base and sides of an 11cm x 22cm (base measurements) loaf pan with baking paper.

2-Combine almond meal, arrowroot, flaxseed, pepitas, sunflower and chia seeds, salt and bicarbonate soda in a large bowl. Combine sesame, poppy and caraway seeds in a small bowl.

3-Whisk eggs in a large bowl until foamy. Whisk in vinegar. Add almond mixture and stir until combined. Spoon into prepared pan. Sprinkle with sesame seed mixture. Bake for 1 hour or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool.
































Baklava is a sweet very famous in Balkan.
This dessert is made with noodles stuffed with nuts .Its origin is from Turkey . Nowadays it dessert is known by all.
The ingredients for this recipe are:

Ingredients


For doughs :
-8 cups flour
-3 eggs
-2 cups water
-1 cup oil
-1/2 teaspoon salt
-little margarin

For filling :
-1 kilo of nuts-little sugar

For syrup :
-2 kg sugar
-1 Liter of water
-1/2 lemon of juice

Directions

Flotation throw flour on the table.Open a hole in the middle of the flour and add the eggs , oil , salt , margarine and hot water .Start working the dough.We continue to condensed dough until it becomes a homogeneous.
Prepared dough , we put in a plastic bag and let rest for 1 hour.After 1 hour , take the dough and divide in small balls.
Take a little starch in the table and place the dough small ball and we begin to open in thin noodles.We continue to do until the dough runs out .Noodles prepared , leave them to dry .

Place the baking pan noodles :
Once the noodles are dried, place one by one in a pan .When it's over half of noodles add chopped nuts mixed with sugar.
And now we continue to put other noodles .We expect with a knife shaped .then add the melted butter to open the entire surface .We put in hot oven 150 ° C for about 3 hours.

Preparation of syrup :
Throw in a pot of water and sugar .add the lemon juice.We are putting the syrup to boil until it thickens
Last preparation :
Since Baklava is completely cooled , then take warm syrup . Leaving cease for 2 days until baklava to absorb syrup.

Ingredients

Orange Chicken Salad:
-3 chicken breasts
-1 bag cos lettuce leaves
-½ cup pumpkin seeds
-2 oranges, peeled and sliced into 6-8 portions
-1 red capsicum, sliced into thin strips
-2 avocadoes, sliced
-2 tomatoes, sliced
-Salad Dressing (from below)

Marinade:
-Zest of 2 oranges
-Juice of 2 ½ oranges
-2 tablespoons raw honey
-1 teaspoon dried thyme
-1-2 teaspoons cracked black pepper

Salad Dressing:
-Juice of ½ orange
-3 tablespoons olive oil
-3 tablespoons apple cider vinegar
-Cracked black pepper (as desired)

Directions

In a large bowl, mix together the marinade ingredients. You may wish to heat the raw honey in the microwave for 10-15 seconds first to soften it.
Add in the chicken breasts to the marinade bowl and cover with cling wrap. Place in the fridge for at least two hours to marinate.
In a smaller bowl or jug, mix the salad dressing ingredients together until well-blended. Cover and pop this in the fridge to cool until you have made your salad.
After the chicken has marinated, heat a fry pan to a low-medium heat with a dash of olive oil.
Remove chicken from the fridge and add into the fry pan (leaving excess marinade in the bowl).
Cook for about 20 minutes with the lid on, turning the breasts occasionally. They should eventually turn to a golden-brown color on the outside.
Remove the chicken from heat and slice the breasts into thin strips.
In a large salad bowl, mix together the cos lettuce leaves, pumpkin seeds, and sliced oranges, capsicum, avocadoes and tomatoes.
Add in the sliced chicken, followed by the salad dressing. You can either toss the salad together or serve with the chicken on top of the salad greens.

Ingredients

-2 tbsp olive oil
-1 onion, chopped
-1 large head of cauliflower, cut into florets
-3 cups low-sodium chicken stock
-1/2 tsp coriander
-1/2 tsp turmeric
-1 1/2 tsp cumin
-1 cup full-fat coconut milk
-1/4 cup roasted cashews
-2 tbsp fresh parsley, finely chopped
-Salt and pepper, to taste

Directions

Preheat the oven to 375 degrees F. Spread out the onion and cauliflower in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes until golden, stirring once.
Place the cauliflower and onions in a large pot and add the chicken stock. Stir in the coriander, turmeric, cumin, and a pinch of salt. Bring to a boil and let boil for 5 minutes. Remove from heat.
Using an immersion blender, puree ingredients in the pot until smooth. (Alternatively, carefully transfer to a blender.) Stir in the coconut milk and warm the soup to serve. Taste to adjust seasonings as necessary. Serve with roasted cashews and top with parsley.

Ingredients

-2 eggs
-1 ripe banana
-1 tsp coconut oil (or butter, olive oil or other nonstick cooking spray)

Directions

1. Peel banana and put it into a mug or small bowl.
2. Mash the banana with a fork until it has achieved a fairly smooth gooey consistency.
3. Crack and stir in the eggs, and make sure the whole mixture is blended and smooth without any large banana chunks. This is your pancake batter!
4. Heat a griddle or non-stick pan on medium heat.
5. Grease griddle with coconut oil, butter, olive oil or nonstick cooking spray.
6. Pour the batter onto the griddle in small pancake circles. Aim to make them smaller than normal pancakes, i.e. the size of silver dollars. After approximately one minute of cooking, flip your pancakes.
 

7. Enjoy them plain, or add a small drizzle of pure maple syrup, honey or agave nectar.

Ingredients

-2 cups mixed greens
-2 whole strawberries, sliced
-¼ cup blueberries
-½ avocado, sliced

Ingredients for the dressing

-3 tbsp. extra-virgin olive oil
-½ tbsp. honey; (optional)
-1 tsp. Italian seasoning
-1 tbsp. fresh cilantro
-Sea salt and freshly ground black pepper

Directions

Combine all the ingredients for the dressing in a bowl and mix well.
Assemble the salad in a bowl or plate by combining all the ingredients.
Drizzle the dressing on top and serve.
Full Diet Plan for your everyday meal plan. Follow & Save your Life.
Day 1
Breakfast 

• 2 scrambled egg whites
• ½ grapefruit, or other fresh fruit
• 1 cup of green tea
Lunch
• Large green salad topped with tuna; drizzle with 1 tablespoon of olive or flaxseed oil and 2 tablespoons balsamic vinegar
• 1 cup green tea

Dinner 
• Plenty of grilled chicken with liberal amounts of any vegetables from the list, steamed or raw
• 1 cup green tea
Snacks 
• 6 oz. of sugar-free plain yogurt mixed with 1 to 2 tablespoons sugar-free jam or other probiotic serving
• 1 serving of fruit from the list

Day 2
Breakfast 
• 6 oz. plain low-fat yogurt, mixed with 1 cup berries or other fruit (chopped) on the list. You may sweeten the mixture with 1 packet of Truvia or sugar-free fruit jam
• 1 cup green tea
Lunch 
• Super Salad (large salad with a generous bed of greens and salad vegetables of your choice—tomatoes, onions, cucumbers, celery, etc., drizzled with 1 tablespoon of olive oil or flaxseed oil and 2 tablespoons herbed vinegar or vinegar of your choice)
• 1 cup green tea
Dinner 
• Plenty of grilled or baked salmon with liberal amounts of any vegetables from the list, steamed or raw
• 1 cup green tea
Snacks 
• 6 oz. sugar-free fruit-flavored yogurt or 1 cup plain low-fat yogurt, sweetened with Truvia or a tablespoon of sugar-free fruit jam
• 1 serving of fruit

 
Day 3
Breakfast 
• 2 hard-boiled or poached eggs
• ½ grapefruit or other fresh fruit in season
• 1 cup green tea
Lunch 
• 1 large bowl of Chicken-Vegetable Soup
• 1 cup green tea
Dinner 
• Plenty of roasted turkey breast or turkey tenderloin, steamed carrots and steamed asparagus
• 1 cup green tea
Snacks
• 6 oz. plain low-fat yogurt, sweetened with Truvia or a tablespoon of sugar-free fruit jam
• Kefir Smoothie: Mix one cup of kefir with 1 cup of frozen unsweetened berries, sugar-free fruit jam, and 1 tablespoon flaxseed oil. Blend until smooth

Day 4
Breakfast 
• Kefir Smoothie
• 1 cup green tea
Lunch 
• Marinated Vegetable Salad or Super Salad
• 6 oz. plain low-fat yogurt with a sliced fresh peach, or other fruit in season, for dessert
• 1 cup green tea
Dinner 
• Eggplant Parmesan
• Alternative dinner: Any of the lean proteins with plenty of cooked cleansing vegetables from the list
• 1 cup green tea

 
Day 5
Breakfast 
• 2 scrambled egg whites
• ½ grapefruit or other fresh fruit in season
• 1 cup green tea
Lunch 
• Salad of baby spinach leaves, grape tomatoes, and crumbled lowfat feta or blue cheese; drizzle with 1 tablespoon of olive or flaxseed oil and 2 tablespoons balsamic vinegar
• 1 cup green tea
Dinner 
• Ground turkey patties, with side salad drizzled with 1 tablespoon of olive or flaxseed oil and 2 tablespoons balsamic vinegar
• 1 cup green tea
Snacks 
• 1 cup of fresh berries
• 6 oz. plain low-fat yogurt, sweetened with Truvia or a tablespoon of sugar-free fruit jam

Day 6
Breakfast 
• 6 oz. plain low-fat yogurt, mixed with 1 cup berries or other fruit (chopped) on the list. You may sweeten the mixture with 1 packet of Truvia or a tablespoon of sugarfree fruit jam.
• 1 cup green tea
Lunch 
• Lettuce Wraps or grilled chicken breast with tossed salad drizzled
with 1 tablespoon of olive or flaxseed oil and 2 tablespoons balsamic vinegar
• 1 cup green tea
Dinner 
• Sesame Fish, or any grilled or baked fish
• Steamed cleansing vegetables
• 1 cup green tea
Snacks 
• 2nd fruit serving of your choice
• 2nd probiotic serving of your choice



Day 7
Breakfast 
• 2 scrambled eggs, 4 scrambled egg whites or 1 scrambled egg plus 2 scrambled egg whites. Top with salsa (optional)
• 1 apple or 1 cup fresh berries
• 1 cup green tea
Lunch 
• Taco Salad
• 1 cup green tea
Dinner 
• A stir-fry of vegetables (broccoli, onions, julienne carrots, red pepper, etc.), and chicken strips with 1 tablespoon of olive oil. Season with
a little garlic, ginger, and lite soy sauce.
• 1 cup green tea
Snacks 
• 2nd fruit serving plus 1 probiotic serving of your choice
• 2nd probiotic serving of your choice

Day 8 
Breakfast 
• 6 oz. plain low-fat yogurt, mixed with 1 cup berries or other fruit (chopped) on the list. You may sweeten the mixture with 1 packet of Truvia or a tablespoon of sugarfree fruit jam.
• 1 cup green tea
Lunch 
• Salmon salad: 2 cups of salad vegetables (lettuce, tomatoes, onions, cucumbers, etc.), baked or canned salmon, drizzled with 1 tablespoon olive or flaxseed oil, mixed with 2 tablespoons balsamic vinegar and seasonings.
• 1 cup green tea
Dinner 
• Turkey burgers (made with lean ground turkey)
• Steamed vegetables (choose from list of cleansing vegetables)
• Side salad drizzled with 1 tablespoon olive or flaxseed oil, mixed
with 2 tablespoons balsamic vinegar and seasonings
• 1 cup green tea
Snacks 
• 2nd fruit serving
• 2nd probiotic serving

Day 9
Breakfast 
• Greek Egg Scramble
• 1 fresh orange
• 1 cup green tea
Lunch 
• Salad Nicoise
• 1 cup green tea
Dinner 
• Grilled chicken breast (marinate in fat-free Italian dressing, then broil or grill)
• Steamed vegetables (choose from list of cleansing vegetables)
• 1 cup green tea
Snacks 
• Kefir Smoothie
• 2nd probiotic serving

Day 10
Breakfast
½ cup Breakstone LiveActive cottage cheese
1 medium pear, sliced
1 cup green tea
Lunch
Balsamic Artichoke (use nonfat salad dressing as a dipping sauce)1 medium apple
1 cup green tea
Dinner
 • Oven Barbecued Chicken Breast
• Side salad drizzled with 1 tablespoon olive or flaxseed oil, mixed
with 2 tablespoons balsamic vinegar and seasonings
• 1 cup green tea
Snacks
• 2nd probiotic serving
• Raw, cut-up veggies

Day 11
Breakfast 
• Yogurt Smoothie: ½ cup acidophilus milk, ½ carton sugar-free fruit-flavored yogurt, and 1 cup berries (mix together in a blender)
• 1 cup green tea
Lunch 
• Super Salad
• 1 cup green tea
Dinner 
• Turkey Chili
• Side salad drizzled with 1 tablespoon olive or flaxseed oil, mixed with 2 tablespoons balsamic vinegar and seasonings
• 1 cup green tea
Snacks 
• 2 probiotic servings


Day 12
Breakfast 
• 2 hard-boiled or poached eggs
• ½ grapefruit or other fresh fruit in season
• 1 cup green tea
Lunch 
• Baked or grilled chicken breast
• Tomatoes—sliced or stewed
• 1 medium orange
• 1 cup green tea
Dinner 
• Baked or grilled fish, any kind from the list
• Cleansing vegetables, as many from the list as you wish
• 1 cup green tea
Snacks 
• Kefir Smoothie: Mix one cup of kefir with 1 cup of frozen unsweetened berries, sugar-free fruit jam, and 1 tablespoon flaxseed oil. Blend until smooth.
• 2nd probiotic food

Day 13
Breakfast 
• Kefir Smoothie
• 1 cup green tea
Lunch 
• Tuna tossed with 1 tablespoon olive oil and a tablespoon of vinegar, served over a generous bed of lettuce
• 1 cup green tea
Dinner 
• Plenty of roast turkey or chicken
• Tomato and onion salad, tossed with fat-free salad dressing
• 1 cup green tea
Snacks
• 2nd fruit serving
• 2nd probiotic serving

Day 14
Breakfast 
• 2 scrambled eggs, 4 scrambled egg whites, or 1 scrambled egg plus 2 scrambled egg whites. Top with salsa (optional)
• 1 apple or 1 cup fresh berries
• 1 cup green tea
Lunch 
• 1 large bowl of Chicken-Vegetable Soup
• 1 cup green tea
Dinner 
• Plenty of grilled chicken or fish
• Generous portion of mixed steamed vegetables
• 1 cup green tea
Snacks 
• 1 medium pear or other fruit in season
• 2nd probiotic serving of your choice
 
Day 15
Breakfast 
• ½ cup Breakstone LiveActive cottage cheese
• 1 medium pear, sliced
• 1 cup green tea
Lunch 
• Eggplant Parmesan
• 1 cup green tea
Dinner 
• Plenty of broiled lean ground turkey
• Marinated Vegetable Salad
• 1 cup green tea
Snacks 
• 2nd fruit serving of your choice
• 2nd probiotic serving of your choice

Day 16
Breakfast 
• Spanish Omelet
• ½ grapefruit or 1 medium orange
• 1 cup green tea
Lunch 
• Spicy Yogurt Dip and Veggies
• 1 cup green tea
Dinner 
• Plenty of roasted turkey breast or turkey tenderloin, steamed carrots and steamed asparagus
• 1 cup green tea
Snacks 
• 1 piece fresh fruit
• 6 oz. carton yogurt

Day 17
Breakfast 
• Smoothie: 1 cup acidophilus milk and 1 cup berries (mix together in a blender)
• 1 cup green tea
Lunch 
• Super Salad
• 1 cup green tea
Dinner
• Steamed flounder or sole with lemon pepper
• Steamed broccoli
• 1 cup green tea
Snacks 
• 1 medium apple or other fruit in season
• 2nd probiotic serving of your choice

Ingredients

-250 grams of butter-200 grams of condensed milk (panda milk)
-4 tablespoons honey
-100 grams of chopped hazelnuts
-50 grams vanilla powder
-4 tablespoons powdered chocolate or cocoa

Directions

All components one by one puts in a container and mix in an electric mixer .
Mixing continues until it becomes homogenous .
Put in a jar and put in the refrigerator .

Note: The butter should be at room temperature and not melted in the fire.

Ingredients

-200ml Canna Oil
-250g flour
-250g brown sugar
-250ml water
-65g cocoa powder
-1 tsp baking powder
-1 tsp salt
-1 tsp vanilla essence

Directions

1. Pre-heat oven to 180 celcius.
2. Mix the dry ingredients in a large mixing bowl.
3. Add the Canna Oil, water, and vanilla essence. Mix well.
4. Fold in the chocolate pieces.
5. Bake in a greased or parchment-lined square tin for half an hour.
6. Leave to cool, slice, eat (one is enough!) and wait around two hours or so for the effects to kick in.
Every day through the magazine you can read hundreds of different diet recipes , which should help in losing weight. Many of them really help , but it is important that each of us to know what are those foods from which should not give up .



1-Fish : Except beneficial for the brain , this type of meat fat contains useful and not stored , which help to soften the skin and maintaining an appropriate level of hidracionit in .



















2-Seafood : To cuttlefish , shrimp , squid or Oktopod found many mineral sea water , very useful to strengthen nails or hair . The skin also benefits.


 
3-Cereals : Bread or white rice contain more vitamin B and iron . These elements are useful for changing the blood as a result , even for a healthy view on .


4-Avocado : Exotic fruit is able to keep skin and hair soft . 30 % of the fruit is composed of a kind of natural oil , able to recover the cells.


5-Olive oil : In the Mediterranean long regarded not only as a product , but also as a medicine . Replacing other oils with olive , whenever possible, remain commendable.


6-Spinach : It is rich in vitamins A, B , C , E and iron . Also like the kiwi , it is recommended to be used as often as possible .


7-Carrots : Carrots contain beta - katoten wholesale ingredient which gives a so powerful color orange . The substance helps not only the eyes but also the skin to fight any inflammation that may occur .


8-Cherries : There are only very tasty but also very rich in vitamin C and E. Vitamin C helps the body to produce collagen , a substance that helps in maintaining a much younger appearance .


9-Hazelnuts and Almonds : They contain vitamins A and E , antioxidants that protect the skin from harmful radiation and preserve its elasticity .










10-Yogurt : Natural yoghurt and not that which is often found in supermarkets mixed with fruit or chocolate , is proving that it can improve the color of our skin facial .

Ingredients

-1/2 cup water
-4 (1 ounce) squares German sweet chocolate
-1 cup butter, softened
-2 cups white sugar
-4 egg yolks
-1 teaspoon vanilla extract
-1 cup buttermilk
-2 1/2 cups cake flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-4 egg whites
-1 cup white sugar
-1 cup evaporated milk
-1/2 cup butter
-3 egg yolks, beaten
-1 1/3 cups flaked coconut
-1 cup chopped pecans
-1 teaspoon vanilla extract
-1/2 teaspoon shortening

-1 (1 ounce) square semisweet chocolate

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.
By Allrecipe

Ingredients

ALMOND SPONGE CAKE:
-2 sticks (8 ounces) unsalted butter, plus more for greasing
-8 ounces almond paste
-1 cup sugar
-Zest of 1 orange
-Seeds of 1 vanilla bean
-5 large eggs, separated
-2 cups all-purpose flour
-1/2 teaspoon fine salt
-About 20 drops red food coloring
-About 20 drops green food coloring
-Cherry jelly or preserves, for topping cake layer
-Apricot jam, for topping cake layer

CHOCOLATE GLAZE:
-9 ounces semisweet chocolate, finely chopped
-1 1/2 teaspoons honey
-1 cup heavy cream
-6 tablespoons (3 ounces) unsalted butter

 

Directions

For the almond sponge cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 13-by-9-inch baking pans. Line the bottoms and sides of the pans with parchment paper and grease the paper with additional butter.

Combine the butter, almond paste, sugar, orange zest and vanilla seeds in the bowl of a stand mixer. Using the paddle attachment, beat until all ingredients are fully combined and the mixture is light and fluffy, about 5 minutes. Add half of the egg yolks, and mix until they are fully incorporated. Repeat with the remaining egg yolks. Add the flour in 1 addition and, with the mixer on low speed, beat just until combined.

In a separate bowl with clean beaters, whip the egg whites with the salt to stiff peaks and add them to the bowl with the batter. Fold the whites into the batter by hand; the finished batter will be thick.

Divide the batter evenly into 3 bowls, using about 1 1/2 cups of batter per bowl. Add the red food coloring to one bowl, and the green to another. Leave the third bowl as is. Fold the food coloring into the batter, being sure to rinse your spatula or spoon before switching colors. Transfer each batter to its own baking pan. Use an offset spatula to spread the batter evenly in the pans. Bake the cakes until the sides begin to pull away from the pan, 10 to 12 minutes. Remove the cakes from the pans right-side-up and allow them to cool completely on cooling racks.

To begin assembly, carefully flip the red cake onto a plastic cutting board. Apply a thin layer of the cherry preserves on top. Flip the uncolored cake onto the red layer. Spread a thin layer of apricot jam onto it. Flip the green cake onto the uncolored layer. Cover the entire cutting board with plastic wrap, transfer it to the refrigerator and place a heavy book on top of it; chill overnight.

For the chocolate glaze: Put the chopped chocolate and honey in a heat-resistant bowl. Bring the heavy cream to a simmer in a smallsaucepan and pour over the chocolate. Allow the mixture to sit for a minute, then whisk until all the chocolate is melted. Add the butter and whisk until it is completely melted and all ingredients are fully combined.

Remove the cake from the refrigerator and cut it into 1 1/2-inch-wide strips. Transfer the strips to a wire rack, making sure to keep space between the strips. (You may need to use 2 racks, or glaze the cakes in 2 batches.) Place the rack over a piece of plastic wrap to catch excess glaze. Spoon the glaze over the cake strips, allowing it to drizzle down the sides. Use an offset spatula to smooth the tops. Working one strip at a time, cut the strips into 3/4-inch pieces, wiping your knife often to keep it clean. Allow the glaze to set completely before transferring the cookies to an airtight container. The rainbow cookies will keep for 3 days at room temperature or up to a week refrigerated.


The health benefits of figs include its use as a treatment for sexual dysfunction, constipation, indigestion, piles, diabetes, cough, bronchitis, and asthma. It is also used as a quick and healthy way to gain weight back after suffering through an illness.


 

Figs are seasonal fruits that are found in the western parts of Asia, but dried figs are available almost everywhere, at any point during the year. The fig tree is a member of mulberry family.The health benefits of figs come from the presence of minerals, vitamins and fiber contained in the fruit. Figs contain a wealth of beneficial nutrients, including vitamin A, vitamin B1, vitamin B2, calcium, iron, phosphorus, manganese, sodium, potassium and chlorine.

Health benefits of Figs

Prevention of constipation: There are 5 grams of fiber in every three-fig serving. That high concentration of fiber helps promote healthy, regular bowel function and prevents constipation. Fiber works to add bulk and mass to bowel movements, so it not only prevents constipation, but also eliminates diarrhea and unhealthy or irregular bowel movements.

Weight loss: The fiber in figs also helps to reduce weight and is often recommended for obese people. However, their high calorie count can also result in weight gain, especially when consumed with milk. A few figs are enough to get the recommended amount of nutrients, so don’t overdo it! Remember, it is possible to have too much of a good thing.

Lower cholesterol: Figs contain Pectin, which is a soluble fiber. When fiber moves through the digestive system, it basically mops up excess clumps of cholesterol and carries them to the excretory system to be eliminated from the body. As a soluble fiber, pectin from figs also stimulates healthy bowel movements. Figs can have a laxative effect, as they are one of the most fiber-dense foods available. High amounts of fiber in your diet can benefit your overall health by preventing certain types of abdominal cancer, as well as colon cancer.

Prevention of coronary heart disease: Dried figs contain phenol, Omega-3 and Omega-6. These fatty acids reduce the risk of coronary heart disease. Furthermore, the leaves of figs have a significant effect on the level of triglycerides in a person’s system. Fig leaves have an inhibitory effect on triglycerides, and makes the overall number of triglycerides drop. Triglycerides are another major factor behind various heart diseases.
Prevention of colon cancer: The presence of fiber helps to stimulate the elimination of free radicals and other cancer causing substances, particularly in the colon, since fiber increases the healthy movement of the bowels.
Good for diabetic patients: The American Diabetes Association recommends figs as a high fiber treat that helps promote functional control of diabetes. Fig leaves reduce the amount of insulin needed by diabetic patients who have to regularly take insulin injections. Figs are rich in Potassium, which helps to regulate the amount of sugar which is absorbed into the body after meals. Large amounts of potassium can ensure that blood sugar spikes and falls are much less frequent, so figs can help diabetics live a much more normal life.

Prevention of hypertension: People usually take in sodium in the form of salt, but low potassium and high sodium level may lead to hypertension. Figs are high in potassium and low in sodium, so they are a perfect defense against the appearance and effects of hypertension, making figs a relaxing food as well, which can settle the nerves and bring some calmness to your day.

Nutrients :

Dietary Fiber - 12 %
Carbohydrate - 6 %Calories - 4 %
Protein - 1 %

Vitamins :

Vitamin B - 6 %
Thiamin - 4 %
Vitamin A - 3 %
Vitamin C - 3 %

Minerals :

Potassium - 7 %
Manganese - 6 %
Calcium - 4 %
Magnesium - 4 %

Pork Medallions with Spicy Pomegranate-Blueberry Reduction RecipeIngredients

-1 (1-pound) pork tenderloin, cut crosswise into 3/4-inch round slices
-1/4 teaspoon garlic powder
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-Butter-flavored cooking spray
-1/4 cup water
-1/3 cup frozen pomegranate-blueberry juice concentrate (such as Old Orchard), undiluted
-1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce

Directions

1. Heat a large nonstick skillet over medium-high heat. While pan heats, pound pork slices slightly with the heel of your hand or a meat mallet; sprinkle with garlic powder, salt, and pepper. Coat pork with cooking spray.

2. Cook pork 3 minutes on each side or until desired degree of doneness (do not overcook). Remove pork from pan; place on a serving platter. Add 1/4 cup water to pan, scraping pan to loosen browned bits. Stir in juice concentrate and chipotle chiles. Reduce heat to medium; simmer 3 to 4 minutes or until slightly syrupy.

3. Return pork and juices to pan, turning pork to coat. Serve pork with sauce.

Ingredients

-1 cup mayonnaise or 1 cup salad dressing
-1⁄4 cup lemon juice concentrate
-2 teaspoons sugar
-2 teaspoons chicken flavor instant bouillon
-1 (7 ounce) package rotini pastaor 1 (7 ounce) package other pastas, cooked and drained
-8 slices bacon, cooked and crumbled
-1 large tomatoes, seeded and chopped
-1⁄4 cup green onion, sliced
-4 cups lettuce, thinly sliced

Directions

1-Combine mayonnaise, lemon juice, sugar and bouillon for the dressing.
2-Combine rotini, bacon, tomato, and green onion.
I recommend waiting until you are ready to serve before mixing in the lettuce.

By Food

Chocolate-Caramel Brownies Image 1Ingredients

-1 pkg. (225 g) Baker's Semi-Sweet Chocolate
-1 pkg. (225 g) Baker's Unsweetened Chocolate
-1 cup butter
-6 eggs
-4 cups sugar, divided
-1-1/2 Tbsp. Maxwell House Instant Coffee Original Roast
-1 Tbsp. vanilla
-1 cup flour
-1 Tbsp. Magic Baking Powder
-1-1/2 cups chopped toasted pecans, divided
-1/2 cup water
-3 Tbsp. light corn syrup
-1/2 cup whipping cream
-1/2 cup sour cream

Directions


Heat oven to 350ºF.
Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Microwave chocolate and butter in large microwaveable bowl on HIGH 3 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
Whisk eggs, 2 cups sugar, coffee and vanilla in large bowl until blended. Stir in chocolate mixture. Add flour and baking powder; mix just until blended. Stir in 3/4 cup nuts. Pour into prepared pan.
Bake 45 to 50 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Meanwhile, cook water, corn syrup and remaining sugar in medium saucepan on high heat until mixture comes to boil and sugar is dissolved, stirring constantly. Reduce heat to medium; cook 8 to 10 min. or until mixture is deep amber colour and registers 350ºF on candy thermometer. (Do not stir.) Remove from heat; cool 1 min. Slowly add cream, stirring after each addition until blended. Whisk in sour cream. Cool to room temperature.

Pour caramel sauce over brownies; spread to cover top. Sprinkle with remaining nuts. Refrigerate 2 hours. Use parchment handles to lift brownies from pan before cutting to serve.

How to use the knife in cooking.


RumChata™ CheesecakeIngredients

Crust:
-4cups Cinnamon Toast Crunch™ cereal 
-1/4cup unsalted butter, melted
-3 tablespoons sugar
-Dash of salt

Filling:
-4 packages (8 oz each) cream cheese, softened
-3/4 cup sugar
-3 whole eggs
-1 egg yolk
-3/4 cup RumChata™ liqueur
-1/2 cup sour cream
-2 tablespoons rum
-1/2 teaspoon ground cinnamon
-Dash of salt

Sour Cream Topping:
-1 1/4 cups sour cream
-1/4 cup RumChata™ liqueur
-1/4 cup sugar

Cinnamon Drizzle:
-1/4 cup unsalted butter
-1/2 cup sugar
-2 tablespoons water
-2 teaspoons ground cinnamon
-Dash of salt

 

Directions

1- Heat oven to 350°F.

2- In food processor, crush cereal to fine crumbs. Pulse in remaining Crust ingredients. Press in bottom (and part way up side if you want) of 9-inch springform pan. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 325° F.

3- When crust is cool, wrap bottom of pan with heavy-duty foil, making sure it goes up the sides a few inches. Wrap pan one or two more times with foil.

4- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in 3/4 cup sugar, followed by eggs, one at a time, and egg yolk, beating well and scraping bowl after each addition. With mixer on low, beat in remaining Filling ingredients until smooth. Scrape mixture into foil-wrapped pan; place pan in high-sided roasting pan. Place in oven; create a water bath by carefully pouring a few cups of water into roasting pan--enough to go up sides of cheesecake pan a bit, but not as high as the foil.

5- Bake about 1 hour 45 minutes or until cheesecake is golden on top with a little wiggle in center. Turn off oven; leave cheesecake in oven 1 hour. Cheesecake will fall slightly (but should still have a flat top). Remove from oven; place on rack while you make Sour Cream Topping.

6- Heat oven to 350° F again. In small bowl, beat Sour Cream Topping ingredients until smooth. Spread evenly over top of cheesecake; place in heated oven 10 minutes. Remove from oven, back on rack to cool 1 hour. Remove foil from pan; refrigerate cheesecake at least 4 hours before serving. To remove cheesecake from springform pan, wrap sides of pan with towel dampened with hot water until towel is cool. Loosen side of springform.

7- Before serving, make Cinnamon Drizzle. In 1-quart saucepan, melt 1/4 cup butter. Add remaining Cinnamon Drizzle ingredients. Cook over medium-high heat until sugar melts and mixture comes to a boil. Boil about 1 minute. Remove from heat; cool 10 minutes before drizzling over cheesecake.

Wild Mushroom Farfalle RecipeIngredients

-8 ounces uncooked farfalle pasta
-2 tablespoons olive oil
-1/2 cup chopped onion
-5 garlic cloves, chopped
-2 (4-ounce) packages exotic mushroom blend
-1 cup unsalted vegetable stock
-3/4 teaspoon kosher salt
-2 tablespoons chopped fresh dill
-1 tablespoon unsalted butter
-2 teaspoons grated lemon rind
-1 1/2 teaspoons sherry vinegar
-3/8 teaspoon black pepper
-1/4 cup part-skim ricotta cheese
-1 ounce Parmesan cheese, shaved (about 1/4 cup)

Directions

1.Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup cooking liquid.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes or until tender. Add garlic and mushrooms; cook 8 minutes or until mushrooms are browned. Add stock and salt; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid is reduced by half. Stir in 1/3 cup reserved cooking liquid, dill, butter, rind, vinegar, and pepper. Add pasta; toss to coat. Place 1 1/4 cups pasta mixture in each of 4 bowls. Top each serving with 1 tablespoon ricotta cheese and 1 tablespoon Parmesan cheese.

Christmas cake trifleIngredients

-1 small mango
-1 small pineapple
-1/2 pomegranate
-100 ml dark rum
-4 tablespoons flaked almonds
-1/2 tablespoon granulated sugar
-1 splash of golden rum
-250 g Christmas pudding or fruit cake
-250 ml thick custard
-120 g quality cherry jam
-2 clementines
-230 ml double cream
-15 g dark chocolate (70%)

Directions

Prepare the mango and pineapple, roughly chopping the all the flesh. Place in a bowl along with the pomegranate seeds. Mix in 20ml of the dark rum and set aside.

Heat a pan over a medium heat, add the almonds and sugar and cook for 2 to 3 minutes or until golden. Add the golden rum and cook for a few minutes. Transfer to a bowl and leave to cool.

Roughly chop the Christmas pudding or cake, then place in a 1.5-litre glass bowl and press firmly into the base. Drizzle over the remaining 80ml dark rum then pour over the custard.

Cover the bowl with clingfilm and refrigerate for at least 3 hours so the custard can set a little.

Remove the trifle from the fridge and spoon the cherry jam over the custard. Finely grate the clementine zest and put aside, then break up into segments. Add the chopped fruit to the trifle, then layer over the clementine segments.

Whip the cream to soft peaks, then use it to top the trifle. Decorate with the toasted almonds, scatter over the reserved clementine zest, then shave over the chocolate and serve.

By JamieOliver

To keep mashed potatoes warm until the meal is served, place them in a heat-proof bowl and cover with foil. Set that bowl in a pot of barely simmering water that reaches halfway up the side of the bowl.
Recipe: Tom's Perfect Mashed Potatoes
Ingredients

-2 lb. Idaho potatoes
-3 tbsp. Kosher salt
-1 c. milk
-4 tbsp. cold unsalted butter
-½ tsp. fresh-ground black pepper

Directions

Cook the potatoes: 
Heat oven to 250 degrees F. Place the potatoes in a pot and fill with enough water to cover. Add the salt and bring to a boil over high heat.
Reduce the heat to medium and simmer until potatoes are tender -- 12 to 15 minutes. Drain the potatoes, transfer to a baking pan, and place in the oven until thoroughly dried out -- 7 to 8 minutes. (Shake the pan occasionally to ensure all excess water evaporates.)
Puree the potatoes:
 Heat the milk in a small saucepan until it simmers. Mash the potatoes until smooth, taking care not to overwork them. Alternately add the butter and milk in thirds -- gently folding with a rubber spatula. Stir in the pepper.

Ingredients

For the Brine
-½ cup kosher salt
-1 whole chicken, cut into 10 pieces
-4 cups buttermilk
For the Dredge
-4 cups all-purpose flour
-1 ¾ cups cornstarch
-1 cup Maseca (instant Mexican corn flour) or masa harina
-2 tablespoons kosher salt
-1 tablespoon paprika
-1 tablespoon onion powder
-1 tablespoon garlic powder
-1 tablespoon ground coriander
-1 tablespoon celery salt
-1 ½ teaspoons freshly ground black pepper

Vegetable oil, for frying

Directions

BRINE THE CHICKEN: 
In a large bowl, whisk the salt with 8 cups cold water. Add the chicken, cover, and refrigerate overnight or up to 24 hours. Drain and discard the brine, pour the buttermilk over the chicken, cover, and refrigerate overnight or up to 24 hours.

MAKE THE DREDGE:
In a large bowl, whisk together the flour, cornstarch, Maseca, salt, paprika, onion powder, garlic powder, coriander, celery salt, and pepper.

FRY THE CHICKEN: 
Fill a large pot halfway with oil and heat to 350°F. Set a wire rack on top of a rimmed baking sheet and set aside. Remove the chicken from the buttermilk (don't rinse it!) and dredge the chicken in the flour mixture. Working in batches, fry the chicken until the internal temperature of the white pieces reaches 160°F, and the dark pieces reach 165°F, on a deep-fry thermometer (13 to 14 minutes for breasts and 16 to 17 minutes for thighs). Rest the chicken on the rack and serve with your favorite biscuits.

By countryliving

Baked Alaska with Chocolate-Rum SauceIngredients

For the cake

-2/3 cup neutral oil, such as canola; more for the pan
-6 oz. (1-1/3 cups) unbleached all-purpose flour

-2-3/4 oz. (3/4 cup plus 1 Tbs.) unsweetened cocoa powder
-1 tsp. baking powder
-3/4 tsp. baking soda
-4 large eggs, separated, whites at room temperature
-1-1/2 cups granulated sugar
-1/2 tsp. table salt
-2/3 cup strong brewed coffee, at room temperature
-1 tsp. pure vanilla extract
-2 quarts best-quality coffee ice cream

For the sauce

-1/2 cup heavy cream
-3-1/2 oz. bittersweet chocolate (65% to 70%), finely chopped (about 2/3 cup)
-1/4 cup Lyle’s Golden Syrup or light corn syrup
-2 Tbs. dark rum

For the meringue

-4 large egg whites, at room temperature
-1/8 tsp. table salt
-1 cup superfine sugar
-1 tsp. pure vanilla extract

 

Directions 


Make the cake

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Oil the bottom and sides of three 9-inch cake pans, line with parchment, and lightly oil the paper.

Whisk the flour, cocoa powder, baking powder, and baking soda in a large bowl.

In another large bowl, whisk the egg yolks with 1/2 cup of the sugar and the salt until the sugar begins to dissolve, about 2 minutes. Whisk in the oil, coffee, and vanilla, and then the dry ingredients, until just incorporated.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium-high speed until soft peaks form. With the mixer running, slowly add the remaining 1 cup of sugar, beating until very glossy with firm peaks, 3 to 4 minutes.

Whisk one-third of the egg whites into the batter to lighten it; then, using a large spatula, fold in the remaining whites until completely incorporated. Divide the batter equally among the prepared pans, leveling with an offset spatula. (The batter will be about 1/2 inch deep.)

Bake all three layers on the lower rack if they fit, or set two pans on the lower rack and the third on the upper rack, staggering them so that no pan is directly over another. Bake, rotating the pans and swapping positions halfway through, until the tops spring back when touched and a toothpick inserted in the center comes out with moist crumbs adhering, 16 to 18 minutes. Cool on racks for about 10 minutes. Run a thin knife around the edge of each pan and turn the layers out onto the rack; peel off the parchment and turn the layers right side up. Let cool completely.

Assemble the cake

Line a 2-1/2-quart bowl, preferably one that’s 9 inches in diameter and about inches high, with plastic wrap; you may need to use two pieces. Cut a 6-inch circle from one of the cake layers and an 8-inch circle from another cake layer. (Plates make a good guides for cutting.) Place the 6-inch cake layer in the bottom of the lined bowl.

Let one of the quarts of ice cream soften at room temperature for 5 minutes. Cut the container down the side to remove the ice cream. Cut the ice cream into large chunks and put them in a stand mixer fitted with the paddle attachment. Beat on low speed until the ice cream is spreadable, about 1 minute. Using an offset spatula, spread the ice cream evenly over the cake layer in the bowl. Top with the 8-inch cake layer, cover with plastic wrap, and put in the freezer.

Soften and beat the remaining quart of ice cream the same way. Remove the bowl from the freezer and spread the ice cream in an even layer over the cake. Top with the final cake layer, trimming if necessary to fit; it’s OK if the layer is above the rim of the bowl. Cover with plastic wrap and freeze until completely firm, at least 4 hours and preferably overnight.
Make the sauce

In a 1- to 2-quart saucepan, bring the heavy cream to a boil. Remove from the heat and add the chocolate, syrup, and rum. Let sit for 5 minutes. Whisk until completely smooth.
Make the meringue topping

Cut a 10-inch circle out of clean heavy cardboard or use a pre-cut cardboard cake round.

Take the cake out of the freezer and defrost for about 10 minutes. Uncover it and invert the bowl over the cardboard round. Remove the bowl (but leave the plastic wrap) and return the cake to the freezer until needed.

Position a rack at the bottom of the oven and heat the oven to 500°F.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-high speed until medium peaks form, 1 to 1-1/2 minutes. With the mixer running, slowly add the sugar, beating until medium-firm peaks form, about 2 minutes. Add the vanilla and continue beating until the whites are very glossy with firm peaks, 1 to 2 minutes.

Put the cake (on its cardboard base) on a rack set over a baking sheet. Remove the plastic and spread the outside of the cake with the meringue, covering it completely right down to the cardboard base to seal in the cake. Using the back of a spoon, create swirls in the meringue and then use a fork to pull it into decorative spikes.

Bake until the tips of the meringue are browned, 2 to 5 minutes. (Keep an eye on it through the oven window, as opening the oven door will inhibit browning. Alternatively, use a kitchen torch to brown the meringue.

Transfer to a serving platter. To slice, use a large serrated knife, dipping it in hot water and wiping dry between each cut. Serve with the chocolate sauce. Refreeze any leftover cake covered in plastic wrap.
Make Ahead Tips

The cakes can be made 1 day ahead and kept wrapped in plastic at room temperature. Well-wrapped layers can also be frozen for up to 2 months.

The sauce can be made and kept at room temperature for up to 3 hours; for longer storage, transfer it to a container, cool, cover, and refrigerate for up to 1 week. Reheat gently before serving.

The entire dessert, minus the meringue, can be assembled and kept frozen for several days before covering with meringue, baking, and serving.

By finecooking