Ingredients

  • 4 skinless boneless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon olive oil
  • 1 cup chicken broth (I recommend reduced sodium)
  • 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
  • 1/4 cup finely chopped onion
  • 1 Tablespoon chopped cilantro
  • 1/2 teaspoon red pepper flakes1
  • 3 Tablespoons heavy cream2
  • 2 Tablespoons unsalted butter, cubed
  • optional: lime wedges and more cilantro for garnish, steamed asparagus for serving

Directions

Preheat oven to 375°F (190°C).

If the chicken breasts are uneven in thickness, pound them down so they're all even. This way all the breasts will cook through similtaneously. Sprinkle each with salt and pepper.

In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.

Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam some veggies to have on the side, like asparagus.) Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.

Add chicken to the sauce and place the skillet in the preheated oven. Bake until the chicken is completely cooked through, about 5-10 minutes.

Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Recipe for salt-and-pepper chicken with spring quinoa pilaf.

Ingredients

  • 1/4 c. olive oil, divided
  • 8 small bone-in, skin-on chicken this (weighing about 1 1/2 pounds total)
  • Kosher salt
  • Freshly ground pepper
  • 1 c. quinoa, rinsed
  • 2 tbsp. unseasoned rice wine vinegar
  • 4 scallions, sliced
  • 3 radishes, halved and thinly sliced
  • 1/4 c. Fresh basil leaves, torn

Directions

Preheat oven to 450 degrees F.

Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Cook skin-side down, in batches, until the skin is golden and crispy, 5 to 7 minutes. Return all of the chicken to the skillet, skin-side up, and transfer skillet to the oven. Roast until the internal temperature of chicken reaches 165 degrees F, 18 to 22 minutes.

Meanwhile, cook quinoa according to package directions. Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Add scallions, radishes, carrot, feta, basil, and quinoa and toss to combine.

Serve chicken over quinoa pilaf.

Chocolate avocado cakeIngredients

For the cake :
  • a little dairy-free sunflower spread, for greasing
  • 1 large, ripe avocado (about 150g)
  • 300g light muscovado sugar
  • 350g gluten-free plain flour
  • 50g good quality cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp gluten-free baking powder
  • 400ml unsweetened soya milk
  • 150ml vegetable oil
  • 2 tsp vanilla extract
For the frosting :
  • 85g ripe avocado
  • flesh, mashed
  • 85g dairy-free sunflower spread
  • 200g dairy-free chocolate, 70% cocoa, broken into chunks
  • 25g cocoa powder
  • 125ml unsweetened soya milk
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract
  • gluten-free and vegan sprinkles, to decorate

Directions

Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. Put the avocado and the sugar in a food processor and whizz until smooth. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter. Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.


Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.


Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins. Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Ingredients

  • 2 aubergines
  • 3 cloves of garlic
  • ½ a bunch of fresh basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried chilli flakes
  • olive oil
  • 1 tablespoon baby capers
  • 1 tablespoon red wine vinegar
  • 1 x 400 g tin of plum tomatoes
  • 320 g dried wholewheat spaghetti
  • 50 g pecorino cheese
  • extra virgin olive oil

Directions

Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.

Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.

Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.

Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally (you may need to do this in batches).

Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.

Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.

Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.

Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.

Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.

Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.

Divide between your bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.

By jamieoliver

Ingredients

  • 2 tablespoons plain flour
  • 100 g fresh, fine breadcrumbs
  • 1 large free-range egg
  • 4 x 120 g higher-welfare pork fillets
  • 300 g udon noodles
  • 1 small carrot
  • ½ an Asian or pointed cabbage
  • low-salt soy sauce
  • vegetable oil
  • mustard
  • 1 fresh red chilli , optional

Directions

Put the flour on a large, flat plate, then season. Place the breadcrumbs on another and beat the egg in a shallow bowl.

Bash the pork fillets until 1cm thick. Dip each in the flour, shaking off any excess, then in the egg and lastly coat in the breadcrumbs.

Cook the noodles in a pan of boiling water according to the packet instructions.

Shred the carrot (or very finely slice with a speed-peeler), finely shred the cabbage, then place in a bowl.

Drain and toss through the noodles, then season with soy sauce to taste. Transfer to bowls.

In a large frying pan over a medium heat, add a good lug of oil, heat until sizzling, then add the pork fillets. Cook for 3 to 4 minutes on each side, until golden brown. You will probably have to do this in batches.

Drain on kitchen paper, then slice. Top the noodles with sliced pork and serve immediately with extra soy sauce, mustard and finely chopped chilli (if using).



Foods that cure and liver damage :

Use of 20-40 grams of alcohol per day harms the liver .

Age is a key factor to liver damage , as the lower age to be consumers of alcohol are much more severe injuries .

Genetic predisposition is a key factor to the onset of disease .

It advised the consumption of meat products .

Advisable to use red beets , red cabbage and broccoli .

Advised not drunk too much coffee during the day , not consumed beers and gas liquids .
Dieting like a demon and exercising like hell but still can't shift the excess bulk? 
Here's why.

1. You don’t eat cake or other treats
Paradoxically, having a list of forbidden foods can lead to binge eating, say experts.
Solution: Allow all foods but eat just small amounts of treats.

2. You're stressed
Stress encourages excess cortisol production, which communicates to the body’s cells that there’s a scarcity of food. The body responds by laying down fat, slowing down metabolism and prompting you to eat more.
Solution: Practise yoga or meditation and take regular “sanity” breaks.

3. Your stomach’s stretched
Make a fist. That’s the size your empty stomach should be. Now consider how much food gets crammed into it every mealtime. Dr Libby Weaver, author of Accidentally Overweight? (Allen & Unwin),says once your stomach’s used to being a certain size, it’s primed to be that way every day. So when you eat less, your gut signals that you’re still hungry.
Solution: Reduce food portions. It’ll take about four days for your stomach to shrink back.

4. You’re drinking too much coffee
Caffeine stimulates the production of adrenalin which can elevate blood sugars. If you’re sitting around, those unused blood sugars can end up stored as body fat.
Solution: Switch to green tea, says Weaver.

5. You’re eating five small meals a day like the diet book told you to
Although the theory is that it stokes up your metabolism, there’s evidence this doesn’t work. When put to the test by researchers at Australia’s Newcastle University, the plan didn’t pan out at all for weight loss.
Solution: Eat only when you’re hungry. Chowing down when you don’t feel like it is an insidious diet wrecker.

6. You eat the same old, same old

We require at least 30 different types of food each week to get all the nutrients we need, according to Associate Professor Amanda Sainsbury-Salis, weight loss researcher at Sydney’s Garvan Institute. If your diet is deficient in just one nutrient, your body will push you to eat until you meet that need, she adds.
Solution: Find a new recipe book and ensure you get a good mix of proteins, vegetables, fruit, wholegrains and legumes.

 

7. You stick to your diet no matter what
If you go on a diet and lose, say, five kilos, it’s likely you’ll suddenly find yourself ravenously hungry. That’s because the hypothalamus in the brain is reacting to food shortage. It responds by turning you into a fat-storage machine, making you too lethargic to exercise and slowing down your metabolism. The harder you stick to your diet, the harder it is to lose weight.
Solution: People who lose weight in increments (seven-week bursts of diet and exercise interspersed with breaks of up to six weeks during which they eat larger but nutritious meals) lose as many kilos after four months as those who follow their regimen continuously, Sainsbury-Salis says. Lowering your weight bit by bit allows the body to adjust so you lose the kilos and keep them off permanently.

8. Junk foods have affected your brain
Fatty, high-energy, low-nutrient foods change the brain in ways similar to those seen in drug addicts. If you think you need a chocolate fix to feel normal, that’s why, says Sainsbury-Salis.
Solution: Eat nutritionally – you’ll soon stop craving the bad stuff.

9. You’ve just moved in with your partner
This is a danger point for women. They start eating meals that don’t allow for varying content such as pizzas or curries and have the same size portions as their pie-eating partner.
Solution: Put different dishes on the table so people can naturally select the macronutrient and kilojoule content they need. Make sure there are always plenty of salads and vegetables to choose from. Women may also find it helps to eat from a smaller-sized plate, and science backs this.

10. You don’t fidget enough
Researchers have found that extreme fidgeters can burn around 380 calories more per day than couch potatoes – that’s the equivalent of a six-kilometre jog, Turner says.
Solution: Get up from your desk, pace around, jiggle, and walk over to talk to people in the office instead of emailing.

11. You need more fat
Eat carbohydrates and it takes around 20 minutes for the stomach to signal we’ve eaten – by which time we might have consumed too much. Eat fat and protein and the satiety centre of the brain starts receiving signals within five minutes so you’ll feel full quickly, says Weaver.
Solution: Put oily dressings on that salad and eat plenty of lean meats, fish, eggs or tofu.

12. It’s in your genes
Blame your parents: scientists have found that people with certain variations of the “fat mass and obesity-associated gene” have a larger appetite and are significantly heavier than those without.
Solution: Exercise and eat wholesome foods as both lessen the influence of those genes.

13. You’re doing one-speed workouts
Studies from both the University of Guelph in Canada and the University of NSW are among many that have found that injecting bursts of speed into your run or cycle will burn more fat than doing the same distance at one moderate pace.
Solution: Add some intervals to your running route. For example, sprint between lampposts or traffic lights.

14. You’re taking prescription drugs

Some prescription drugs cause weight gain due to their effect on mood, appetite and metabolism. These include many of the new generation of antidepressants, corticosteroids and even some blood pressure medications, according to Professor Garry Egger, co-author of the book Planet Obesity (Allen & Unwin) and a consultant on obesity for the World Health Organisation.
Solution: Check with your doctor if you’re concerned, or simply ask about alternatives to the medication.

15.You’re not lifting weights
Do this to boost fat burning and build muscle, exercise physiologist Joanne Turner says. Every kilo of extra muscle you develop will burn an extra kilo’s worth of fat per year.
Solution: Get a set of dumbbells or resistance bands, pick a weight that has you struggling after eight repetitions and squat, lunge, press-up and pull-up.

16. You’re reading too many magazines
They’re full of celebrities and models with no hips or bottom and promote diets that tell you you need to look like that too, Egger says. Many women become psychologically distressed when they put pressure on themselves to achieve that shape and give up trying when they can’t.
Solution: Go to an art gallery and look at some medieval portraits. That’s the shape healthy women should be – pear-shaped or hourglass shaped.

 

17. You’re not eating enough calcium
Calcium has been found to spur weight loss, according to Melanie McGrice, chairperson of the Dietitian Association of Australia Obesity Interest Group. Eating sufficient amounts appears to stifle the desire to eat more while not eating enough seems to spur food intake.
Solution: Include three serves of low-fat dairy products or fortified food such as soy milk in your daily diet.

18. You’re making moral judgements
Food isn’t good or bad, junk or rubbish, and people shouldn’t feel bad about food it’s normal to eat occasionally, according to Dr Rick Kausman, author of If Not Dieting, Then What? (Allen & Unwin) and an AMA spokesperson on weight management and eating behaviour. If you label food, you’re often labelling yourself – you’re not a bad person if you eat chocolate any more than you’re good if you eat an apple, Kausman says.
Solution: Classify food as “everyday” or “sometimes” food. It’s fine to have cake or chocolate sometimes, just not every day.

19.You wear high heels
Research shows that 60 to 90 minutes of moderate physical activity a day (such as walking) will maintain weight loss. Wearing high heels may deter you from getting up and walking around.
Solution: Go like Carla Bruni – invest in ballet flats or just pack a pair of trainers to make walking easier.

20. You eat on the run
If you leave decisions about what to eat until the last minute, you risk going with whatever’s available.
Solution: Before leaving home in the morning, prepare a range of healthy foods that you enjoy and take them with you.