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 %

Ingredients

-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

Ingredients

-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.