now sushi-me, now you don’t

After a long, cold day walking around the city, nothing sounds better than a huge plate of carbs. Okay, fine… some protein too would probably be good for me too. My favorite way to combine the two food groups is through sushi. Right off of the Metuchen Train Station is a small little place, Sushi Suzuki, that called my name.

The space is definitely small but there’s nothing small about their plates of food and flavor. I had to quickly take a picture before the plate was devoured. Now you see me…


Starting in the top, right corner and working clockwise…

Shrimp Tempura, Philadelphia, Peanut Avocado, Pink Lady, Cucumber Avocado, and Black Pepper Tuna. 

Shrimp tempura roll is filled with two big pieces of perfectly panko bread crusted shrimp. Cucumber surrounds the shrimp for a good, refreshing bite. I love how small the cucumber is chopped. It just tastes better than a chunk of cucumber. This roll is a classic but definitely not one to pass up.
Another classic is the Philadelphia roll. Suzuki does it right though. The ratio of smoked salmon to cream cheese is perfect. Neither is too overpowering. The fish and cucumber provide a slight bite while the cream cheese pulls all the flavors together.

The peanut avocado is filled with chunks of raw peanuts tossed with a little bit of honey and surrounded by fresh, creamy avocado. This roll is all about the balance of texture and flavor. It is crunchy, savory, smooth, and sweet.



The pink lady roll is a specialty roll here at Sushi Suzuki. Inside the rice and pink soy bean paper wrap is salmon tempura (Which means salmon is fried with panko bread crumbs). Accompanying the salmon is yellowtail tuna, avocado and tobiko. The roll is drizzled with spicy mayo and eel sauce. Sweet and spicy-yum.

A cucumber avocado roll is sort of a staple that I must have when I’m eating sushi. I call it the palette cleanser. When you want to separate all of the flavors from all the other rolls, you just take a bite of the cooling, water-filled cucumber avocado roll and your next bite is like your first bite all over again. I know that this is what the ginger is supposed to be for but I put ginger on them all because I like it so much so it doesn’t do anything for me in that respect.

Finally, the black pepper tuna roll. This is different take on your ordinary tuna roll. The fish is rolled with spicy black pepper which isn’t overpowering but definitely gives you a nice added flavor. How do you describe black pepper? Well, however you do, it’s like that.


Anyway, every time I come to this sushi place I’m never disappointed. Everything is ALWAYS fresh and I never leave feeling like I need to go buy the next size up pair of jeans- which is a plus…not plus size.
Now, I know this isn’t sushi but they also have some killer hibachi plates if you aren’t into all that raw stuff.

The plate is FILLED with food. So many good vegetables, shrimp, chicken, and noodles. Their hibachi dinners are also served with miso soup AND a salad. All for a really good price. So really, this place isn’t just for sushi lovers-all taste buds are welcomed here.
After about 20 minutes of digging into these plates–> they’re empty and I feel like I’ve done something right for myself.

The Best Diet For Weight Loss, According to Harvard Studies

A Mediterranean diet yields a number of health benefits, and it's been recently confirmed to be the best for weight loss. Based on five Harvard Medical studies, this diet is the most effective for shedding pounds in comparison to a low-fat diet, a low-carb diet, and the American Diabetes Association (ADA) diet. Heavy in fruits, vegetables, grains, olive oil, and beans, and low in meat, dairy, and eggs, the Mediterranean diet is also beneficial for your heart, eyes, and brain function.

All the Delicious Foods of the Mediterranean Diet

Nine-hundred-ninety-eight overweight trial participants who lived on the Mediterranean diet for a year lost between 9 and 22 pounds. Both the low-carb and ADA diet had similar results, while those on the low-fat diet lost between 6 and 11 pounds. Although the article doesn't determine a single diet that's ultimate for weight loss, it does conclude that the Mediterranean diet would be the closest option because of its heart-healthy benefits.

Whether or not these findings convince you to change your ways, try at least incorporating this diet for days you want to eat clean.

Recipe: Chicken & Broccoli Alfredo

Do you ever feel a little naughty eating pasta Alfredo? Like you’re doing something you shouldn’t, eating carbohydrates slathered in rich, creamy sauce? I do, sometimes. I also feel like having something green would completely cancel out any harm the cream may do to my arteries. And adding in a protein just makes it a perfectly balanced meal, right? Obviously, chicken and broccoli Alfredo is the perfect meal. It covers all the basic food groups including garlic and cheese (because those are in their own category — I’m sure of it).

This particular recipe satisfies in a way plain ol’ Alfredo just doesn’t. Aside from the broccoli making me feel like I’m eating healthily, there’s just something about garlicky cream sauce that goes perfectly with broccoli and chicken. Here, I use penne pasta to steer from the classic fettuccine for two reasons: one, the ridges in the penne carry more of the sauce than a long, flat pasta can, and two, penne pasta freezes and reheats like a dream — no clumping to worry about.

This recipe yields about four (one-cup) portions. If you aren't making this to eat right away freeze portions in microwave-safe, freezer-safe containers for up to one month. There's no need to thaw it out before microwaving. If you bring a container of this pasta along for lunch, stick it in the fridge to slowly defrost.

Next time you're sitting at your desk faced with the prospect of some frozen meal hidden in the depths of the work freezer, or a trip to the less-than-stellar cafeteria, remember that you were smart and made yourself your own frozen meal.

Chicken & Broccoli Alfredo

Serves 4

1 pound penne pasta
1 to 2 boneless, skinless chicken breast, prepared as desired
3/4 cup heavy cream
2 cloves garlic, minced/crushed
1/3 cup Parmigiano Reggiano, grated (plus extra for serving)
1/4 cup unsalted butter
8 ounces frozen broccoli (see Recipe Note)

Prepare chicken breasts as desired. I recommend butterflying and seasoning with salt, pepper, and garlic powder and pan-frying in olive oil over medium heat about 8 to 10 minutes or until it's no longer pink and juices run clear when sliced. Transfer cooked chicken to a cutting board and let rest before slicing into strips.

Cook pasta until barely al dente. Before draining, save 1/2 cup of pasta water.

Meanwhile, add cream, garlic, and butter to small saucepan. Season with salt and pepper. Heat on low, stirring occasionally, until garlic is soft and fragrant and butter had melted. Do not boil.

Return pasta to pot and turn heat on to medium-high. Add reserved pasta water and sprinkle with half the Parmigiano Reggiano, mixing well. Add sauce and rest of cheese. Continue mixing until well-coated and sauce reduces, about 3 to 5 minutes. Toss in chicken.

To freeze: Place 1 cup of pasta, plus 4 to 6 slices of chicken and 4 to 6 florets of frozen broccoli (or as desired) in flat, freezer- and microwave-safe containers. Freeze up to 1 month.

To reheat: Add about 1 tablespoon of cream, milk, or water. Microwave with lid ajar on high heat for 2 minutes and 30 seconds. Stir, then microwave for 1 minute more.

Recipe Notes

• The frozen broccoli makes this really simple, although it won't take too much more time to cut and steam some fresh or pre-cut florets. And you can toss the broccoli with the rest of the good stuff. Adding the already frozen broccoli is quick, although you will have to take the size of your container into account (since it won't be as yielding as the steamed, hot broccoli).

Can What I Eat Cause Acne Breakouts?

Plain and simple, acne can be a pain to deal with and sometimes even embarrassing. So this begs the question: how do you prevent acne breakouts in the first place? What causes these breakouts?

While some trace breakouts back to poor hygiene, or too much hygiene, others believe there is a link between the foods we eat and our tendency to breakout. Although it has been difficult to prove, some experts claim that there is indeed a correlation between what we eat and how it affects our skin.

Here are some of the foods that are more likely to cause acne breakouts.

Refined and Processed Carbohydrates

Foods such as white bread and pasta have a high glycemic index, meaning that they foods can quickly be broken down into sugar, which is not good for the skin. Fast food - pizza, burgers, french fries, etc. - also fall into this group for all the processed carbs they contain. The alternative to these foods? Products that are made with whole grains. To ensure you’re getting what you need, look for products that list whole grain as their first ingredient and that do not list any types of corn syrups.

Dairy

After many studies, researchers have found a connections between milk, cream cheese, cottage cheese, and other milk products and acne breakouts. Since milk is usually produced by pregnant cows, there are many hormones that are passed down into the milk we drink, thus aggravating acne or triggering acne breakouts. But don’t worry, in this day and age, there are plenty of non-dairy alternatives such as soy milk, coconut yogurt, and almond cheese.

Chocolate

Although researchers are not sure why, there is a correlation between cacao chocolate and acne. However, chocolate only seems to make existing acne worse, instead of being the cause of new acne breakouts. Before you concern yourself with how on earth you’re going to resist your chocolate cravings, think about switching from milk chocolate to dark chocolate, as studies did not show any connection between dark chocolate and acne breakouts.

Essentially, yes, the foods you eat can cause acne or make existing breakouts worse. In a perfect world, you can eliminate all these foods and not worry about if what you are eating is going to result in a breakout. However, it is difficult to cut out certain food groups entirely. Focus on moderation when it comes to your diet and look for skincare products that can also help to eliminate the problem.

Spinach and Feta Turkey Burgers with Sun-Dried Tomato Tzatziki Sauce

Mediterranean flavors abound in these Spinach and Feta Turkey Burgers with Sun-Dried Tomato Tzatziki Sauce.  Quick and easy to make, burger night can now be every night!



I can’t believe it’s July.  Already.  I feel like the summer is flying by and I still have so many things I want to pack in.  I know it’s just the beginning and summer only started about two weeks ago but time definitely goes by so quickly I can hardly keep up.  Last week was just a whirlwind packed with deadlines and my first live news segment, I barely remember anything that happened…hopefully, nothing significant occurred that I may have missed. I’m sure someone somewhere will let me know that something huge….like marriage equality….is perfectly legal all over the country. 



With time running at warp speed, I missed the whole bikini diet season.  Now I’m trying to catch up.  Not really…I don’t ever diet but I do like to mix in a few healthy options during the week to balance out things like Strawberries and Cream Mug Cakes.….all day long.  I could totally live on them.  But my thighs would be busting out of the seams of my jeans Incredible Hulk style. So I do dabble in the healthy eating world on occasion so that I don’t have to buy new clothes every six weeks or so.  I love to grill all the things during the summer for many reasons.  One, it’s a healthy way to prepare dinner and the grill creates a char on my food that you can’t duplicate in the oven.  Two….no dishes.  That’s my most favorite part.  No pots or pans to clean, no splatter on the stovetop….easiest clean up ever.  This is why my neighbors may see me outside in two feet of snow during the winter.  I hate doing dishes that much.



I created a new turkey burger…another one that’s bursting with flavor to offset the fact that ground turkey is dry….and it kinda sucks all by itself.  Let’s just all agree on that.  I managed to make this killer Fajita Turkey Burger a few weeks ago that you all seemed to love so I decided to head to the mediterranean this time and stuff it full of feta.  And spinach…and then I made a super garlicky tzatziki sauce with sun-dried tomatoes.  The name, Spinach and Feta Turkey Burgers with Sun-Dried Tomato Tzatziki Sauce probably clued you in on what, exactly, is in it.  This burger is hearty and healthy, packed with fiber and protein.  A great alternative to a fat filled beef burger (although, they’re awfully tasty.)



Spinach and Feta Turkey Burgers would be perfect to serve at your next cookout and the Sun-Dried Tomato Tzatziki makes a great veggie dip or sandwich spread.  Server your burgers with my easy to make Smashed Potato Salad or The Best Ever Macaroni Salad.

HEARTY PUMPKIN SOUP RECIPE + DIY PUMPKIN BOWLS

HEARTY PUMPKIN SOUP RECIPE + DIY PUMPKIN BOWLS

If this isn’t the perfect fall dinner, we don’t know what is! Back on BFFF today to give us some serious dinner party inspiration and share her hearty pumpkin soup recipe. Even though we are fans of anything pumpkin, this soup is absolutely amazing! It’s perfect to serve for a small party or even a dinner of two. Plus, how cute are the individual pumpkin bowls?! Check out Abby’s recipe and picture perfect dinner below!

HEARTY PUMPKIN SOUP RECIPE

• Small pumpkins (for serving)
• 1 ½ (15 oz) Can Pumpkin Puree (or 1 medium pumpkin)
• 3 cups chicken
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ½ teaspoon ground nutmeg
• 1 teaspoon allspice
• ¼ teaspoon cloves
• 2 ½ teaspoons salt
• ¾ teaspoons ground pepper
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 large onions, chopped
• 4 cloves garlic, minced or pureed
• 1 Yukon gold potato, peeled and diced
• 4 cups chicken stock
• ½ heavy cream

1. Preheat Oven to 375 degrees
2. Prepare small, serving pumpkins by cutting off the top and scooping and cleaning the insides. Then prepare the larger, cooking pumpkin preserving the insides to use in the soup.
3. In a small bowl, combine spices with ½ teaspoon of salt and ¼ teaspoon of pepper.
4. Sprinkle this mixture into the serving pumpkins. Roast pumpkins (tops on) for 30 minutes or until tender. Set aside.
5. Meanwhile, prepare the soup. In a dutch oven, heat butter along with olive oil over medium high heat. Add onions and remaining salt and pepper. Cook until onions softened, about 5 minutes. Add garlic and cook for 1 minute, careful not to burn. Add diced potato, pumpkin, chicken, stock and bring to a simmer. Reduce heat and simmer until the potatoes are soft.
6. Ladle soup into each small pumpkin, and serve.

Health Benefits of Spinach

 
Spinach (Basella alba) is a perennial twining, sprawling vine found in the tropics where it is widely used as a leaf vegetable. It has high levels of vitamins (A, B, C, E), calcium, magnesium, phosphorous, manganese, zinc, and decent amounts of iron and copper. It has good levels of mucilage which is a valuable aid in detoxifying the body.

• The abundance of vitamin K in spinach contributes greatly to a healthy nervous system and brain function by providing an essential part for the synthesis of sphingolipids, the crucial fat that makes up the Myelin sheath around our nerves.
• The high amount of vitamin A in spinach also promotes healthy hair, skin, and nails by allowing for proper moisture retention in the epidermis, thus fighting psoriasis, keratinization, acne and even wrinkles.
• One cup of boiled spinach provides RDA of vitamin K that can prevent excess activation of osteoclasts, and the protein that is essential for maintaining the strength and density of our bones.
• Strengthens hormone production.
• Eating one cup of spinach contributes to this process that fights atherosclerosis, improves heart functions and stroke.
• Improves mental and sexual capacities.
• Detoxifies the intestine.
• Flavonoids, a phytonutrient with anti-cancer properties abundant in spinach have been shown to slow down cell division in human stomach and skin cancer cells.
• Furthermore, spinach has shown significant protection against the occurrence of aggressive prostate cancer.

Healthy Ways To Weight Gain

The high prevalence of obesity and overweight problems in today’s world means much more importance is positioned on losing weight rather than putting on the weight.

It is easy to forget about people who have the issue of being too thin. The next guidelines would be a healthy snacks to achieve weight:

Healthy Ways To Weight Gain :

• In order to gain weight, you need to consume foods which have higher calories. But, the causes of these calories should be healthy.

• Intervals between meals should not be more than 3 hours.

• Drink fluids with calories (100% fruit/vegetable juice, 2% milk or chocolate milk). Consider using a smoothie or milkshake.

• Try more starchy vegetables (corn, potatoes, peas) that have more calories.

• Foods inside your daily diet should have proper levels of carbohydrates, proteins and vitamins. You ought to have foods that have high levels of carbohydrates and proteins; and occasional amounts of fats.

• Fluids should not be taken before or with meals, only afterwards so that food intake isn’t reduced.

• Beverages, sodas, contain empty calories and aren’t good for health. Skip sodas and chilled drinks and can include fruits juices and vegetable soups in what you eat in order to healthy gain weight.

• Never lay down immediately after meals. There should be a spot of around two hours between dinner retiring to sleep.

Detox Teas For Daily Cleansing Your Body

Detox blend teas are specifically great for helping any liver disease as well as helps to improve the functions of the liver and strengthen your liver generally. It can also help to cleanse your blood. Natural oxidants will always be a great remedy to flush out toxins. And also the simplest source of these cleansing wonders may be the detox tea.

Detox Teas :
Ginger Tea
Ginger tea is anti-viral, and soothes the digestion. It’s also warming for your body, and calms an upset stomach pronto. This really is best of detox drinks and it is especially wonderful. The added lemon is detoxifying and alkalizing, ideal for post-holiday body-system clean-up.

Green Tea
The benefits of green tea happen to be written about extensively, and there is lots of scientific support behind it. Which means that it isn’t just a few anecdotal recommendations to consume this, it’s basically proven that a minimum of a cup of green tea should be consumed daily for optimal health and wellness. There are simply too many antioxidants inside it that help the body combat toxins and other toxins to pass this up.

Rosehip Tea
This drink contains antioxidants and vitamin C, and enhances the body’s immune system while also helping with the cleansing process. In particular, have been using this herb for a long time. Also great for healing headaches, dizziness, and infections from the bladder.

Garlic Tea
The advantages of garlic are widely known, however when you drink it as a tea it’s really going to work to help cleanse your body, due to the specific vitamins it has that helps in this area. It also contains sulfur, which you might associate with the smell of rotten eggs or perhaps a processing plant, but in relation to its helping detoxify your body itself, there aren’t many other ways that are as effective.

Cayenne Pepper Tea
The healing properties of cayenne are just starting to make it into mainstream knowledge, and much more and more people are embracing it not only for its spicy heat. When brewed like a tea you’ll find that it not just has a cleansing effect on your body, but it can also give you some energy that will help you through the day.

How To Eat More Kale

Kale has taken the health community by storm over the past year or so, and rightfully so! Like other members of the Brassica family, including broccoli, brussel sprouts, cabbage and collards, kale is a nutritional powerhouse that boasts an abundance of antioxidants and other disease-fighting agents. And with just 35 calories per cup, it also has an extremely high nutrient density.


Health Benefits of Eating Kale :

• It’s also a great detox food to help flush out toxins from the body and keep the liver healthy and functioning well.

• Kale thrives during the cooler months when there are fewer in-season veggies available. In fact, exposure to frost actually improves its flavor!

• Kale is also high in vitamins A, C, and K, is a great anti-inflammatory food, and supports a healthy heart.

• Just one cup of kale includes over 1000% of your daily recommended vitamin K, an antioxidant that promotes bone growth and regulates blood clotting.

• A cup of kale also contains 200% of your daily recommended vitamin C and 5 grames of fiber, which is important for digestion and regularity.

• Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.

• This is very helpful for your immune system, your metabolism and your hydration.

Healthy Reasons To Eating Dark Chocolate

Dark chocolate is loaded with nutrients that may positively affect your health. Produced from the seed of the cocoa tree, it is one of the best sources of antioxidants on the planet. Dark chocolate is full of vitamins, minerals and anti-oxidants that nourish skin.

Health Benefits of Dark Chocolates :

Great for The Brain
Dark chocolate affects the brain’s function, thereby sharpening mental function, enhancing cognition and is superb mood booster.

Protect The skin Against The Sun
The bioactive substances in dark chocolate may also be great for the skin. The flavonols can protect against sun-induced harm, improve blood flow to the pores and skin and increase skin denseness and hydration.

Great for Your Heart
Eating a tiny bit of dark chocolate two or three times each week might help lower your blood pressure. Dark chocolate improves blood circulation and may help prevent the formation associated with blood clots. Eating dark chocolate may also avoid arteriosclerosis.

Stress Reliever
Just a piece of dark chocolate can reduce levels of stress as it contains tryptophan an protein that boosts serotonin amounts a neuro-transmitter that stimulates the production of endorphin that gives rise to a pleased feelings. Dark chocolate also contains theobromine and coffee that are major stimulants.

Full of Antioxidants
Dark chocolate is packed with antioxidants. Antioxidants help totally free your body of free radicals, that cause oxidative damage to cells. Toxins are implicated in the process of getting older and may be a cause of cancer, therefore eating antioxidant rich meals like dark chocolate can protect you from various kinds of cancer and slow signs of aging.

Well Balanced Meals That Helps To Lower Your Cholesterol

It’s important to keep cholesterol under control because high cholesterol levels increase your chance of heart disease and stroke. Healthy oils, fiber, soy, omega-3 essential fatty acids, nuts are good allies within the fight against the bad cholesterol.

Well Balanced Meals For Lower Cholesterol :

Beans and Lentils
Fiber rich and protein, beans and lentils also may help reduce LDL cholesterol levels. Levels of cholesterol fell nearly twice as far in participants who added beans and lentils, together with more whole grains and vegetables, to some low-fat diet.

Fish
Fatty fish, including tuna, salmon, mackerel, lake trout and halibut, are good sources of omega-3 fatty acids, and use of these types of fat may help support heart health.

Avocados
Avocados contain quite a lot of oleic acid, a healthy monounsaturated fat that can help boost good cholesterol minimizing bad. Avocados significantly increase absorption of immunity-boosting antioxidants present in fruits and vegetables.

Nuts
Nuts like almonds, walnuts, peanuts, pecans reduce cholesterol. To fully benefit from their properties, eat them raw and unsalted. The daily part of nuts shouldn’t be more than about ten, so as not to gain weight. Most research has shown that LDL is lowered by typically 5% when eating nuts.

Broccoli
Broccoli indicates to have cholesterol lowering properties. Steamed broccoli is much more beneficial than raw broccoli in reducing cholesterol levels. The fibre in broccoli lowers cholesterol by binding with bile acids within the digestive tract and excreting it of the body. Make it a a part of your diet by including it inside your stir fry, salads and soups.

Energy Boosting Foods For Kids

Looking for more energy? Skip the power drinks. Eating the right foods can enhance your energy, lift your mood and assist you to concentrate for longer hours. Eating the straightforward, nutritious foods that are filled with the vitamins and minerals your body needs.

Energy Boosting Foods For Kids :

Eggs :
Among the best ways to maintain energy through the morning is to start your son or daughter’s day off with a source of high-quality protein foods, which supports keep him or her full. Eggs really are a low-calorie protein source, featuring choline, a B-vitamin required for metabolic and nervous system function.

Nuts :
Nuts have a wide range of nutrients that increase energy. They’re full of omega-3 and omega-6 fatty acids, selenium, magnesium and E vitamin. Just a few almonds or walnuts not just boost energy levels, but can elevate mood and combat depression.

Dates :
Dates happen to be a popular snack since biblical times as well as for a good reason. Five or six of these little power-packed fruits provide fiber, potassium, Vitamin b and energy.

Apples :
An apple each day may just really help keep the doctor away, which sweet treats are tops for banishing the blahs. They’re full of vitamins and minerals, as well as flavenoids and polyphenols, so enjoy them like a morning snack or in your preferred smoothie recipe.

Bananas :
Bananas are a handy source of potassium, which helps boost levels of energy by maintaining normal blood pressure and heart rhythms. Drop one out of your purse or carry-on to supply a quick pick up during an afternoon lull.

Natural Protein Rich Foods For Health Life

Proteins are the most abundant macromolecules in the cell, and they carry out most of the work in a cell. Protection of the body from infection ,mechanical strength, and catalysis of metabolic reactions- all are functions of protein that are essential to life.

Protein Rich Foods :
Eggs :
Eggs are rich source of protein with 6 grams of protein per ounce. Rather than the whole egg, it is the egg white which contains the highest amount of protein.

Poultry :
Poultry like chicken and turkey have high protein content and less saturated fat as compared to red meat. White meat like chicken and turkey are even a good source of phosphorus and tryptophan. Turkey contains 41 grams of protein per serving, while chicken contains 25 grams of protein per serving.

Soya Products :
Soya products are the processed products of Soy. They are naturally blended with proteins and carbohydrates.

Lentils :
Lentils and kidney beans are all pulses that are rich in protein. Lentils provide 17 grams of protein per cup of serving and kidney beans provide about 16 grams of protein per serving. Most of the Indian meals contain a serving of these pulses in their main meals.

Yogurt :
This dairy food is a great source of protein, with 1 cup of non-fat yogurt containing 13 grams of protein. One cup of skimmed milk yogurt contains 9 grams of protein. Include a cup of fresh yogurt daily in your diet.

Secrets Tips To Avoid Stress Eating

Stress-eating can be a problem for many, and the added calories one consumes during a stressful binge can frequently leave one feeling even worse than when they began. There are several tips to avoid stress eating that can prevent one in harming themselves both physically and emotionally

Tips to Avoid Stress Eating :
You are in Control :
When you feel like you aren’t in control of what you’re eating, you will not be. You’re the only person using the power to change this problem. Recognizing your propensity to achieve for solace in the pantry may be the first step to taking control back.

You are in control :
When you feel like you aren’t in control of what you’re eating, you will not be. You’re the only person using the power to change this problem. Recognizing your propensity to achieve for solace in the pantry may be the first step to taking control back.

Getting 8 Hours of Sleep :
It has always been believed that lots of rest helps in controlling the appetite and minimizes craving for food.

Regular exercise :
Regular exercise does wonders for that mood and boosting in the energy levels. This is one of the important things which need to be kept in mind with regards to avoid stress eating.

Stay Active while you watch television :
If you sit for TV, it’s very difficult to keep the forbidden delights. Please make sure that you have something to do! You could knit, solve a sudoku or perhaps a magazine in hand to take a look at some throwing.

Looking for Simple, Easy Cold Appetizers?

If you're hosing a dinner party or a big get-together and want to keep your life a little simple, easy cold appetizers are the way to go. You don't have to spend hours in the kitchen putting them together, and you don't have to worry about to keep them hot during your party. They're the perfect thing to impress your guests with a minimum of effort. 

Especially the oh-so simple, easy cold appetizers I've got here. These appetizers are ulta-quick to put together (all three can be made in advance and tossed in the fridge until party time), but look beautiful, special and elegant. Almost gourmet.
No, really!
Don't believe me? Read of for some of my favorite recipes to keep life simple: easy cold appetizers that I make again and again.

Elegant Cold Appetizer Idea: Mini Salads in Cups

Sometimes elegance is more about presentation than ingredients or elaboration. This recipe/idea proves it! What do you do? You take your favorite salad recipe, and you put it in individual serving glasses like the ones in the photo up above. You can get these little serving cups at craft stores and dollar stores for really, really cheap-- like three cups for a buck or something. And you can use them again and again! (Or you can just go with pretty --and easily disposable-- plastic cups.) You can also use your favorite salad recipe to put these simple, easy cold appetizers together. But here are some of my favorites:

• Layered taco salad (very pretty!)
• Greek salad with feta
• Chinese chicken salad
• Cobb salad
• Waldof salad
• Caesar salads
• Spinach salad
• Lobster or shrimp salad
• Ceviche

But I'll also give you one of my very favorite recipes to serve this way: Spanish Seafood Salpicon. It elegant, special, delicious, and it can be made hours ahead of time, giving you time to hang out with your guests at the party.

REAL Spanish Salpicon Recipe:
Marinated Seafood Salad in Olive Oil

You'll notice this recipe doesn't have a lot of what you would consider "flavoring" ingredients, such as spices. Heck, it doesn't even have garlic. And while it's almost unheard of for me to make food without garlic in it, I do it with this Spanish salpicon. Because the flavor of this dish is all about freshness-- the freshness of the vegetables, the tang of the vinegar, the sweetness of the seafood. The original recipe called for sliced, cooked octopus tentacle, but I took it out when I translated the recipe from Spanish. Why? Because though it tastes great in there, most Anglos are a touch antsy about eating things like octopus. But if you can get it, it's delicious in this simple easy cold appetizer!
What makes this cold seafood appetizer recipe really easy is that you can assemble it the morning of your party and let it sit-- unlike most salad recipes it won't get soggy, because there's no lettuce. For prettiest presentation in salad cups, line each cup with a lettuce leaf before adding the salpicon. Makes about 20 salad cups. 

Ingredients:
32 peeled, de-veined shrimp, cooked and coarsely chopped
16 canned or freshly steamed mussels, meat only
1/2 lb. good-quality imitation crab, coarsely chopped
2 cucumbers, peeled and chopped
1 sm. green pepper, seeded and chopped
1 sm. red pepper, seeded and chopped
2 sm. tomato, chopped
2 sm. white onion, finely chopped
1/2-3/4 C. spanish olives, left whole (optional)
1/4 C. minced fresh parsley
Salt, to taste
1/4 C. red wine vinegar (or to taste)
3/4 C. good-quality extra virgin olive oil (or to taste)
20 bright green lettuce leaves (not iceburg!) (for garnish)
Instructions: 1. Place your seafood, veggies, olives, and parsley in a large bowl. Stir to mix. Add salt to taste.
2. Stir in vinegar. Start with just a bit and add the amount that fits your tastes (sorry, it's hard to be specific-- most Spanish recipes are just "taste as taste can".
3. Stir in oil. Cover and refrigerate at least an hour two, or up to 12 hours, before serving.
4. Line each salad cup with a lettuce leaves and divide your prepared salpicon recipe evenly among them.

Easy Cold Dip Appetizer: 7-Layer Hummus Dip Recipe

As far as simple, easy cold appetizers go, 7-layer dip is a classic. And I don't know that there's anybody on the planet who doesn't like it! But it's also something that most people have had... oh, I dunno... about a million and a half times. Sound familiar? Well, try this version! This easy hummus recipe creates a twist on the traditional by substituting Mediterranean flavors for Mexican ones. It really can't be beat! Makes about 2 cups of dip. Serve with pita chips, tortilla chips, toasted bits of pita, or crudites. 


Ingredients:
1 1/2 C. prepared hummus
1/4 tsp. ground cumin
1 clove garlic, minced or pressed
1/2 C. marinated sundried tomatoes, chopped
1/4 cup chopped cucumber
freshly ground black pepper, to taste
2 tbsp. minced fresh parsley
2 tsp. minced fresh oregano
1/2 C. crumbled feta cheese
1/4 C. chopped kalamata olives
1/4 C. chopped green onions
Instructions: 1. Stir cumin and garlic into your prepared hummus. If your hummus is already strongly flavored, this step may not be necessary. Spread your prepared hummus in the bottom of a pie plate.
2. Top your hummus with your chopped sundried tomatoes. Top those with cucumber and season cucumber with freshly ground black pepper. Sprinkle the parsley and oregano over.
3. Sprinkle the feta over. Sprinkle the olives over. Finish off with the green onions.
4. Cover and chill until ready to serve. Serve cold.

Citrus, Ginger, and Basil Infused Goat Cheese

As far as simple, easy cold appetizers go, this recipe tops them all. Why? Because it's totally gourmet, it looks gorgeous on a plate, it tastes absolutely divine, and it can be made 3-4 days in advance so you can concentrate on the rest of your prep. Need any more reasons to love it? Don't be afraid of biting into hard allspice berries and peppercorns when you eat this recipe. Because they cook in the oil for awhile, they simply infuse the oil with flavor, and then get soft and mild. Alltogether, this is a perfect recipe, and one of the first I'm apt to make when I want to impress my guests, but without muhc time or effort.
Oh, one more thing! Be sure to use a firm soft goat cheese to make this simple, easy cold appetizer. Too-soft goat's cheese won't slice cleanly and makes for a messy presentation. Serves about 10. 

Ingredients:
12 oz. soft fresh goat cheese
2 cloves garlic, minced or pressed
2-inch piece of fresh ginger, peeled and finely minced
1/3 C. minced fresh basil
1 tsp. orange zest
3/4 C. good-quality extra virgin olive oil
1 tbsp. tricolor peppercorns
1 tsp. whole allspice berries
Instructions: 1. Start off with very cold goat cheese. The colder it is, the easier it will be to slice it in neat rounds, which is what you want.
2. In a small bowl, stir together the garlic, ginger, basil, and orange zest.
2. With a very sharp knife, slice the goat cheese into slices about 1/2" thick. Place the cheese in the bottom of a round baking dish.
3. In a small pan, cook the olive oil, peppercorns, and allspice over medium heat. When the peppercorns start popping, remove the pan from the heat. Quickly add your bowl of basil-zest mixture. Stir to mix.
4. While oil is still quite hot, pout over your prepared goat cheese slices.
5. Cover and refrigerate until ready to serve, up to 4 days and at least 4 hours.
6. To serve, place goat cheese slices neatly on a serving dish. Pour marinade over. Let come to room temperature to make cheese easier to serve and spread. Serve with crusty French bread and crackers.

How to Fry a Turkey for Thanksgiving, Christmas, or Anytime

If you know how to fry a turkey, you know the secret to one of the moistest, tastiest, and --in some ways-- the easiest holiday turkey you'll ever eat. 

And if you've never had a deep fried turkey for a holiday meal, you're missing out.
Fried turkey originated in the Southern United States from where it's been slowly growing in popularity around the U.S. But unless you've seen it done, the first time you hear about deep fried turkey, you probably wonder how --and why-- to deep fry a turkey. After all, it's not a chicken leg or breast. Something that size must have special requirements, right? Also, what does fried turkey taste like? Is it greasy? Dry? 

All about fried turkey. Well, a deep fried turkey tastes more or less like heaven. A fried turkey is very moist, deeply flavorful, crispy-skinned, and is not oily at all when prepared properly. It's utterly fabulous.
That said, knowing how to fry a turkey does require some different equipment than your standard kitchen fare.

Supplies for Deep Frying a Turkey

Equipment. There is some basic equipment that you'll need if you're considering deep frying a turkey for the first time. Much of it is stuff that you're not going to have lying around the house. At the bottom of this section, you'll find examples of a few of the supplies needed for deep frying a turkey, including:

• A large frying pot (40-50 quarts)
• A frying basket, hook, and hardware with which to lower the turkey into the oil
• A gas burner for heating the oil and keeping it at a steady temperature
• A thermometer to gage the heat of the oil throughout cooking
• A meat thermometer to make sure the turkey is cooked through
• Oil for frying (see some tips for types of oil and amount below)
• A meat injector (for adding flavor to the meat deep under the surface)
• Pot holders
• Eye and hand coverings
• A good grilling apron
• A fire extinguisher (just in case – safety first)
• A turkey (you can deep fry a turkey of up to 15 pounds)

Once you assemble all your equipment and seasonings you want to find a safe outdoor location. The experts who really know how to fry a turkey suggest a spot that's level and covered with dirt, sand or grass. You want to stay away from any areas that may catch on fire or get stained by splashing oil.
NEVER fry a turkey indoors or near any building-- especially one (like a built-in garage) attached to another structure. 

Preparing a Turkey for the Deep Fryer

To prepare your turkey, you'll want to begin with a thorough washing with cold water both inside and out. Let the turkey dry completely (you don't want any water on it at all!), leaving it to rest at room temperature for about 30 minutes. 

Thaw it WELL. Be sure your turkey is completely thawed before even thinking about deep frying it. Even if it's just a bit frozen, the liquid that comes out while it thaws in the pot is seriously dangerous, and could easily start a fire. If you start with a frozen turkey, you won't be learning how to fry a turkey-- you'll be learning how to start a very nasty grease fire. So thaw your turkey properly.

Flavorings and Recipes for Deep Fried Turkey

Using a Turkey Spice Rub. During this time you can add dry spices, like a Cajun rub, to the inside and outside of the turkey if you wish. If you're learning how to fry a turkey for the first time, I generally feel it's best to stick with a turkey spice rub, as it requires less delicacy than injecting a marinade (below). But you can also do both! Using a Fried Turkey Marinade Injection. Some people like to inject marinade into the turkey. This provides both flavor and moisture. You can buy a commercial marinade or make a turkey injection yourself.
The only limitation in designing your own marinade is that it cannot include any chunky items (it has to fit through the syringe without clogging). So if you want to use onions or garlic, be sure to blend your turkey deep fryer marinade in the blender first.

Injecting the bird should happen at least 30 minutes before you fry it. Move the syringe /you'll need a special deep fried turkey injector) well into the legs, thighs and breast of the turkey, deeply into the meat. Be careful, however, not to put marinade right under the turkey skin-- as it's a liquid, this would boil and splash when you fry it.

Prepping the Turkey

This is one of those important points on how to fry a turkey that too many people miss out on. And these two quick steps can make the difference between a great turkey and a greasy one. 

Widen the neck opening. Before deep frying a turkey (I'll do this the day before, generally) get a pair of kitchen scissors and be sure that the area around the neck cavity is a wide hole, and not overgrown with skin. This will help the oil to drain cleanly away from the inside of the bird when it's done. 

Slice the joint. And another turkey deep fryer preparation tip you might not see in other places: With a sharp knife, make a 1" slice in the skin of your turkey right at joint between the leg and the thigh. This is another thing that will help the oil to drain away cleanly, avoiding a greasy deep fried turkey. A good secret on how to fry a turkey like an expert!

It's Fry Time! How to Fry a Turkey

Know all about how to fry a turkey and got all the prep stuff done? Now onto the fun stuff-- the frying!

All About Turkey Fryer Oil

Figuring the amount of oil. When you're about ready to start deep frying your turkey, your oil will go into the frying pot (you need enough to cover the bird completely by about an inch). How can you figure that amount out? By putting the turkey in the pot and filling it with water to the appropriate level. Now measure your water level and dry the frying pot completely. You now know how much oil you'll need. 

NOTE: if the oil reaches the "fill" line built into your turkey fryer, you do not have a big enough fryer for the turkey you planned to cook. Safety always comes first!
How to fry a turkey in the right amount of oil is a bit tricky! In general, for the follow amounts you'll need:

• 26-Qt........2.75 Gallons
• 30-Qt........3 Gallons
• 34-Qt........4 Gallons

What type of oil can I use to deep fry turkey? Want to know what type of oil can you use to deep fry turkey? The answer is... more than you think. Whatever oil you choose, it needs to have a high flash point (the point at which it catches fire) to work, such as vegetable oil or cotton seed oil. But by far the best oil to use in a turkey deep fryer is peanut oil. It's more expensive, yes, but it's healthier, clearer, the best-cooking, and the most flavorful. You can also re-use it. 

Heating the Oil. Place the oil on the burner, adjusting it to a low blue flame. Heat the oil to 325-350 degrees F (this will take about a half hour). Be sure to keep an eye on it all the time so it doesn't over heat.

Cooking the Turkey

Here's where you'll learn how to fry a turkey itself! Not just the prep work. Using a turkey hook or a basket, slowly lower the turkey into the cooker. Be sure to wear hand and eye covering for protection. And whatever you do, do not plop the turkey down into the oil! That's how to fry a turkey and start a fire! Instead, lower the turkey down into your hot oil very slowly. Cooking the turkey. Remove the hook (if used). Adding the turkey will bring down the temperature of the oil. After the bird is in there cooking, increase the heat a bit so that the oil temperature is again brought up to 325-350 degrees F. Be sure to keep an eye on it while it heats (this will take 3-8 minutes), and don't let it get too hot-- turn the heat back down when the oil reaches 325-350.

How Long to Deep Fry a Turkey? Cook the turkey about 3 1/2 minutes per pound-- that means about 42 minutes for a small 12-pound turkey, and about 52 minutes for a 15-pounder. Leave the turkey in the fryer an extra 3-5 minutes if you want extra, extra crispy skin. 

You can check for doneness by using a meat thermometer, which should reach 170 degrees.
Note: Unless you'd rather know how to start a fire than how to fry a turkey, keep an eye on the oil thermometer while the turkey is cooking. After it's more than 450 degrees F, the oil starts heating up even more quickly, and can very quickly come to its flashpoint and catch fire. So don't leave your bird to cook by itself!

Removing and Carving Your Turkey

Removing the bird from the oil. Use the basket or hook to slowly remove the turkey from the cooking oil. Place the turkey on a rack over a pan covered in absorbent paper so that any excess oil can drip off of it. If you've learned how to fry a turkey with the proper preparation (as described above) the oil should just flow right through.
Resting and Carving.When drained, remove your deep fried turkey to a platter and let rest. As with a roasted turkey, it's best to give a deep fried turkey a rest time of about 30 minutes to get the moistest meat possible. Then carve, devour, and enjoy!

8 Hints on How to Fry a Turkey with Success

1. Measure. Remember to measure the amount of oil required before you season or marinate your turkey.
2. Safety first! Keep children and pets away from the deep fryer.
3. Do extras. Consider deep frying more than one bird once you're set up-- you can always freeze the second for a future meal. After all, learning how to fry a turkey is a lot of trouble-- take advantage of all your effort!
4. Consider allergies. If anyone has peanut allergies, substitute canola or vegetable oil for the peanut oil.
5. Don't give up. If you accidentally burn your turkey all is not lost. Check under the skin – you may find that, though the outside is burned, the meat is just fine.
6. Cool it off. Cool the oil completely before storage.
7. Re-use the oil. Peanut oil is expensive, so re-use, re-use, re-use. It can generally be re-heated and re-used about 3 times before it deteriorates.
8. Cleaning up. Be sure to wash all surfaces and tools that come in contact with the turkey thoroughly afterwards