Eating healthy foods rich in protein and vitamins are excellent to increase your libido and studies have shown that having sex serves health .

Who are aphrodisiacs discover better and better food that will help your sex life ?

Dark Chocolate
Fruits and vegetables high in anti - oxidants should be part of your daily diet because they can bring many health benefits . Fortunately , dark chocolate is packed with anti - oxidants so it's a delicious way to get them . Anti - oxidants are known to reduce the signs of aging , reduce the risk of cervical cancer in women and increase sexual pleasure . Regarded as the most effective aphrodisiac .

Brazil Nuts

These tasty nuts contain selenium , a nutrient that is known that can reduce the risk of prostate cancer in men . Additionally, selenium stimulates the production of healthy sperm , making it one of the best foods that improve your sex life .

Celery

This vegetable fiber increases a woman's sexual desire . It does this because it contains androsterone , a hormone that emit men and women "lay in the mood " . Eating celery constantly hold fresh humor and will increase the number of times that a woman wants to have sex .

Kiwi
Vitamin C is one of the best aphrodisiacs , increases libido and fertility . Kiwi , a savory and exotic fruit is packed with vitamin C , so it is an indispensable item in your purchase baskets , along with other fruits that contain vitamin C as oranges , lemons , etc .

Spinach
Leafy green vegetables such as spinach have more folic acid , which can help increase fertility and libido enhancement . This is why spinach is considered one of the best aphrodisiacs .

Garlic
The high in a compound called allicin , garlic can help stimulate circulation and blood flow to the sexual organs in both sexes . However , try to eat sparingly because intensive smell of garlic in your mouth can extinguish Native humor .

Strawberries
It is no secret that strawberries are an aphrodisiac . They help to increase sexual stimulation in both sexes . When covered with dark chocolate , a food becomes more delightful and delicious for you and your partner.

Ingredients

-1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits

-2 cups powdered sugar

-4 tablespoons butter, melted
-1 cup strawberry jam

Directions

1-Heat oven to 350°F. Bake biscuits as directed on can.

2-Meanwhile, place powdered sugar in brown paper lunch bag or large resealable food-storage plastic bag.

3-When doughnuts are hot from the oven, brush with butter. Place in paper bag, and shake until completely coated in powdered sugar. Transfer to cooling rack.

4-Place strawberry jam in decorating bag fitted with tip. Insert tip inside of each biscuit; squeeze small amount of jam into center

Ingredients

-1/2 cup packed light brown sugar
-1/2 cup salted butter, melted
-1/2 cup real maple syrup
-1 tablespoon all-purpose flour
-1 teaspoon ground cinnamon
-10 slices cooked bacon, broken into small pieces
-1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits

Directions

Heat oven to 400°F.

In medium bowl, stir together brown sugar, butter, syrup, flour and cinnamon with whisk until well combined. Add bacon; stir gently without breaking apart bacon pieces.

In ungreased 2-quart round or oval ceramic or glass baking dish, evenly spread brown sugar-bacon mixture in bottom. Separate dough into 8 biscuits; arrange over mixture.

Bake 15 to 18 minutes or until biscuits are golden brown, no longer raw in center and brown sugar- bacon mixture is bubbly.

Carefully remove baking dish from oven. Place heatproof serving platter upside down over dish; turn platter and dish over. Remove baking dish. Drizzle any remaining sauce from dish over biscuit bake. Serve warm.

Ingredients

Fish:
-2 pounds fish fillets, such as tilapia
-or haddock
-4¼ cups cornflakes cereal
-⅓ cup whole wheat flour
-½ teaspoon salt
-¼ teaspoon ground black pepper
-2 large eggs
-¼ cup nonfat milk
-Non-stick cooking spray

Tartar Sauce:
-½ medium lemon
-½ cup low-fat mayonnaise
-½ cup plain nonfat yogurt
-3 Tablespoons sweet pickle relish
-¼ teaspoon ground black pepper

Direction

• Preheat oven to 375°F.
• Cut fillets into 8 roughly even-size pieces.
• In a medium bowl, crush cornflakes.
• In a second medium bowl, mix flour, salt, and black pepper.
• In a third medium bowl, add eggs and milk. Beat with a fork.
• Dip each fish piece into flour, then egg mixture, then cornflakes. Each piece should be fully coated with flakes.
• Coat baking sheet with non-stick cooking spray. Place fish pieces on sheet, evenly spaced. Spray pieces lightly with cooking spray.
• Bake until fish flakes easily with a fork, about 15–20 minutes. While fish cooks, prepare tartar sauce.
• Rinse lemon. In a small bowl, squeeze juice. Discard seeds.
• In a second small bowl, add mayonnaise and yogurt. Whisk with a fork until smooth. Add relish, black pepper, and 2 teaspoons lemon juice. Stir until combined.
• When fish is cooked, serve immediately. Add a dollop of tartar sauce on top or serve on the side.

Ingredients

-1-1/4 cups graham crumbs, divided
-2 Tbsp. non-hydrogenated margarine, melted
-1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
-2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
-3 cups cold milk
-5 bananas, sliced
-1-1/2 cups thawed Cool Whip Whipped Topping

Directions

Mix graham crumbs and margarine until blended. Reserve 1/4 cup; press remaining onto bottom of 13x9-inch dish.

Beat cream cheese in large bowl with mixer until creamy. Add dry pudding mixes; beat 2 min. Gradually beat in milk.

Cover crust with layers of bananas, pudding mixture and Cool Whip. Sprinkle with reserved graham crumbs. Refrigerate 3 hours.

Ingredients

SALAD:
-3/4 cup (3-inch) julienne-cut peeled jicama
-1/2 cup sliced peeled ripe mango
-1/4 cup presliced red onion
-1 tablespoon fresh lime juice
-1/2 teaspoon sugar
-1 1/2 teaspoons chopped fresh cilantro
-1/4 teaspoon salt
-Dash of black pepper
TACOS:
-1 tablespoon olive oil, divided
-1 pound skinless, boneless chicken breast, cut into thin strips
-1/2 teaspoon chili powder
-1/2 teaspoon ground cumin
-1/8 teaspoon ground chipotle chile pepper
-1 cup presliced red bell pepper
-1 cup presliced red onion
-1/4 teaspoon salt
-8 (6-inch) corn tortillas
-1 cup mixed salad greens

Directions

1. To prepare salad, combine first 8 ingredients.

2. To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.

3. Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.

4. Heat tortillas according to package directions. Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each tortilla; fold over.

Ingredients

CHICKEN:
-2 tablespoons fresh lemon juice
-1 teaspoon curry powder
-2 teaspoons extravirgin olive oil
-3/4 teaspoon salt
-1/2 teaspoon ground cumin
-3 garlic cloves, minced
-1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

SAUCE:
-1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
-2 tablespoons tahini
-2 teaspoons fresh lemon juice
-1/4 teaspoon salt
-1 garlic clove, minced

Remaining ingredients:
-Cooking spray
-4 (6-inch) pitas
-1 cup chopped romaine lettuce
-8 (1/4-inch-thick) tomato slices

Directions

1. Preheat grill to medium-high heat.

2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.

4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.