My pregnancy

The apetite of a pregnant woman increases. It takes twice or thrice from their normal eating habit. But the doctor’s advice is to eat gradually evry two hours for easy digestion of foods. Sometimes pregnant women thinks that they have to eat more for the sake of their baby. Yes, it’s true. But eating it right can help the future mother experience the relief of not having a constipation. Proper eating and drinking more fluids are advisable.

Sleeping while your legs up helps to avoid varicose veins. Just put pillow beneath your legs. Doctor’s advise pregnant women to sleep on their side;left or right. It helps to circulate your blood flow smoothly from your heart to your baby. Don’t spent much time in sitting. Just change different position or stand and walk a little. Healthy pregnancy always comes with a healthy habit.

Eating healthy when eating out

Often our healthy eating habits get thrown out the window the moment we walk into a restaurant but this doesn’t have to be true.  You can enjoy your meal and enjoy eating out without having to be unhealthy. 

Salads are great, healthy options when eating out as long as you are careful. A fried chicken salad can often have the same amount of calories as a plate of fried chicken and mashed potatoes.  Go for salads with a lot of vegetables and little to no meat, dairy or dressing.  While you can have a dressing go for a vinegar based dressing over your favorite Ranch or French dressing.  If you cannot do without the Ranch dressing then only drizzle it on your salad or lightly dip each bite in a bowl of dressing on the side.

Look for baked chicken or fish instead of ordering fried foods or a large steak.  Also, order the chicken or fish without the extras such as cheese or sauteed mushrooms and onions.

Choose your sides carefully.  Instead of ordering a potato based side, like french fries or a baked potato, order steamed vegetables instead.

If you cannot keep away from your favorite, unhealthy meal then offer to split it with someone else so that you do not eat the entire meal.  If you feel this would not be enough food to make you full you could order  side salad or extra veggies to go with it.

Turkey Meatballs

Ground turkey is healthier for you than ground beef and can be used in any recipe that calls for ground beef.  Not only is it healthier but it is generally cheaper than ground beef as well and in these times we can all use a little cheaper grocery bill while still staying healthy. 

Turkey Meatballs

1/2 pound ground turkey

1/8 cup chopped carrots

1/8 cup chopped celery

1/8 cup chopped onion

1 tsp garlic powder

1 tsp ground cumin

1/4 cup bread crumbs

Directions:

Mix all of the ingredients together then form into small meatballs. These meatballs can then be fried in a very small amount of oil. 

These turkey meatballs can be used in anyway that you would normally use meatballs. Throw them in pasta, eat them alone, or if you are feeling especially unhealthy, into some barbeque sauce!  If you are slowly getting your family to eat ground turkey then mix the ground turkey with ground beef until your family becomes used to the taste.

Being a vegetarian

Eating fresh leafy green vegetables is recommended by health practitioners for healthy body. It contains different nutrients needed by our body to be fit. Other people choose to be vegetarian. There’s nothing wrong if we are omnivorous or veggies eaters alone. It’s a matter of choice.

Omiting meat in our daily meal is not a problem. There are foods that substitutes the nutrients we get from meat like tofu. There are also other preparations that we will truly enjoy eating vegetables like ceasar salads.

Most vegetarians are slim and lives much longer. Because there’s no harm eating vegetables alone. Everything comes in gradual or moderation eating. Live healthy, eat veggies!

A Review of The Atkins Diet

I have tried a few diets in the past and some have worked more than others. One that I stayed the longest in was the ever-popularied ‘Atkins Diet’, where you get rid of carbohydrates and instead munch on lots of meat!

It really isn’t that bad a diet. Believe me, I’ve seen worse, and with this one, the highlight of the meal is the meat, of which you can have as much as you want. Vegetables go hand-in-hand with this diet, but fruit is also taken out because it contains too much sugar. I did however miss all the rice, bread, potatoes and grain products that make a dinner feel wholesome, but with as much meat as you could eat, how could you go wrong?

The fact is that this diet does work, and you can lose a good few pounds from following the previous steps and exercising. Unfortunately, the Atkins Diet should never be used for longer than a few months, because the lack of carbs and fruits can cause long-term problems if you refuse to eat either of those after a while.

Besides that, it is a good, successful diet. You never feel hungry because in truth you can have as much as you want…as long as it’s either meat, veggies, or both.

It’s Safe to Eat Tomatoes

The FDA reported on Thursday, July 17th that it was once again safe to eat fresh tomatoes. The recent salmonella outbreak reached 1,220 confirmed cases, with at least 242 people hospitalized. While the FDA says it is safe to eat tomatoes, eating peppers is another story. The warning against jalapeno and serrano peppers remains in effect for the largest foodborne outbreak in the United States in more than a decade.

The FDA said they still do not know where the original contamination was. In this salmonella outbreak, there are 20 to 30 new cases being reported daily. While the outbreak is definitely not over, there has been a decreased number of new cases since the middle of June. The outbreak began in April of this year.

At first, the FDA thought the cause of the outbreak was due to contaminated tomatoes but it has been linked now to peppers.

Have a detox

People nowadays were exposed to a toxic life. What are these? These are the toxic foods we eat and the environment we exposed in. Living unhealthy leads to unhappy life. But it’s not yet too late. You can start now by having a detox.

Detox is a process of cleansing our inner body.By removing toxins to our body and eat healthy foods, we can have this process. The best time to do this is on weekend or set a day that is comfortable for you to this at home.

Wake up early and start your day by drinking lemon juice in warm water.Do some stretching or yoga exercises. Drink 8 glasses of water throughout the day. To remove toxins, eat fresh fruits and vegetables juices the whole day.Don’t drink or eat anything canned or processed. I recommend apple,carrots,coconut juices,and green leafly vegetables. Avoid oranges and tomato juices if you are acidic.

Of course, clear your mind away from the thoughts that stresses you. Filled it with happy thoughts and positive thinking.Just relax. This way you pamper yourself and have a healthy regime in your life. Do this twice a month. Live healthy and have a happy lifestyle.

Health benefits of pomegranates

Red, juicy pomegranates are great to have as it is, just as they are popular as a chilled juice.

1) Pomegranate has been shown to reduce systolic blood pressure and is a good source of vitamin C and vitamin B5. More recent research has found that a glass of pomegranate juice daily for three months improved the amount of oxygen getting to the heart muscle.

2) Pomegranates also have significant anti-carcinogenic properties. Squeeze for ruby red juice or eat the seeds plain, with fruits, on salads, or atop low-fat yogurt and desserts. One half-cup fo the juice has 80 calories.

Spinach Salad with Barbecued Chicken, Grilled Red Onion and Roasted Shallot Vinaigrette

Ingredients:

For the roasted shallot vinaigrette:
1 shallot
drizzle of olive oil
1/4 teaspoon kosher salt
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
2 tablespoons chicken stock
1 tablespoon red wine vinegar
1/2 tablespoon freshly chopped chives
freshly ground black pepper

For the barbecued chicken and grilled onions:
4 skinless, boneless chicken breasts, about 4 ounces each
2 teaspoons olive oil
salt and pepper to taste
1 medium red onion, sliced thickly
1/4 cup barbecue sauce

For the spinach salad:
8 cups fresh spinach leaves, washed and torn into bite sized pieces

Directions:

For the roasted shallot vinaigrette:
1. Preheat the oven to 350°F.
2. With the skin on, cut the shallot in half lengthwise. Spray a baking sheet with non-stick spray. Drizzle the shallot with a bit of the olive oil and place them on the baking sheet cut side down.

3. Roast in the oven until the shallot is very soft, about 20 to 30 minutes.

4. When the shallot is cool enough to handle, remove the skin and the root end. Puree the shallot and salt in a food processor.

5. Add the mustard and puree. Add the vinegar by the tablespoon, pureeing after each addition.

6. With the motor running, add the olive oil and stock slowly through the feed tube.

7. Stir in the chives and pepper. Adjust the salt and pepper to taste.

For the barbecued chicken and grilled onion:
1. Preheat the grill to medium-high.

2. Brush the chicken breasts and onion slices with olive oil and season with salt and pepper.

3. Grill the chicken for about 4 to 6 minutes each side, depending on the thickness until the chicken is cooked through. During the last 3 minutes of cooking, brush the chicken on all sides with the barbecue sauce. Grill the onion about 2 to 3 minutes per side, using a spatula to turn the onions while being careful to keep the rings together. Remove the chicken and onions from the grill and place on a cutting board to rest. Cut the chicken into strips. Separate the onion slices into rings.
(The chicken and onions can be grilled in advance and stored in the refrigerator for up to 2 days.)

For the spinach salad:

1. Place the lettuce in a bowl and toss it with the vinaigrette. Arrange the chicken strips and grilled onion rings on top.

Grilled Tuna with Corn and Avocado Relish

Ingredients:

For the Corn and Avocado Relish:
2 ears corn, shucked
1/4 cup lime juice
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup chopped red onion
1/4 cup chopped scallions
1 tablespoon seeded, chopped jalapeño pepper
1 teaspoon chopped, fresh cilantro
1 avocado
salt to taste
freshly ground black pepper

For the tuna:
8 tuna steaks, 4 to 6 ounces each
1 tablespoon olive oil

Directions:

For the Corn and Avocado Relish:
1. Preheat the grill or oven to 450°F.

2. Roast the corn on the grill or in the oven until it begins to turn golden, about 10 minutes.

3. Meanwhile, mix the lime juice, olive oil, vinegar, red onion, scallions, jalapeño and cilantro together in a bowl.

4. When the corn is cool enough to handle, cut the kernels from the cob and add them to the bowl. Pit, skin and chop the avocado and add that to the bowl.

5. Season with salt and pepper and set aside.

For the tuna:

1. Preheat the grill or broiler.

2. Mist the tuna steaks with olive oil and season them with salt and pepper.

3. Grill the tuna steaks on each side until just opaque, about 3 to 4 minutes per side. (Thinner steaks will take a little less time and thicker ones will take a little more.)

4. Serve the steaks topped with the relish.

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