Diet - Detox2home.com

Lean protein is your diet is essential to weight loss and weight maintenance. Cod is an excellent source of lean protein as it is lower in fat than red meats.

Losing weight isn’t about hunger, misery and crash dieting! By learning to make, delicious, easy-to-prepare, nutritious food your body needs and will enjoy - losing weight becomes exciting and energizing.

Instead of high calorie, fatty sources - use spices to provide flavorsome, exciting meals your whole family will enjoy. “Pan Seared Cod With Balsamic Thyme” is another recipe in a range of hunger-fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.

Variety is an essential element of any successful health program. If you get bored with foods, you’re much more likely to abandon your program altogether. Experiment with spices to find exciting alternatives, try new recipes and build your repertoire of quick home cooked meals to replace take outs, frozen dinners and snacks. Your body will love you and your family will be delighted.

Ingredients:

500g fresh cod fillet (or boneless, skinless chicken breasts)
2 teaspoon olive oil
2 tablespoons balsamic vinegar
2 tablespoon fresh thyme
salt and pepper to taste

Directions:

Sprinkle fish with salt and freshly ground pepper on both sides. Heat a large skillet for which you have a cover over medium-high heat. When hot, add the olive oil. When the oil is hot, place the fish in the pan, lower the heat to medium and cook for five minutes or until the underside is brown and a curst begins to form.

Carefully turn the fish over, turn the heat down to medium-low and cover the skillet. Cook for about 5 minutes more. Fish is done when it flakes with a fork. Remove fish from skillet and place on a plate. Bring the heat back up to medium-high, add the balsamic vinegar and cook quickly, scraping the pan with a spatula.

Turn off the heat, put the fish back in the skillet and turn over to coat both sides with the reduced vinegar. Sprinkle with fresh thyme leaves and serve immediately.

* Note: fish should cook for about 10 minutes for each inch of thickness. If you use chicken breast instead, it will need a total of about 15 minutes cooking time.

Nutritional Analysis Per Serving:

Calories: 228
Protein: 40 grams
Fat: 6 grams
Carbohydrates: 1 grams

Kim Beardsmore M.B.A., B.Sc. (Biochemistry) is the creator of the online weight loss, health & fitness magazine Weight Loss Health. For free resources, tips and healthy recipes to help you lose weight and gain energy, visit http://weight-loss-health.com.au

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If our eating habits are varied and equilibrated, they will provide us with all the nutrients we need. Food can be classified according to type and quantity of nutrients it contains.
The following information will allow you to balance your daily ingestion of proteins, minerals and fiber, and limit your consumption of fat, carbohydrates and sodium, the excess of which is harmful to your health.

Bread and cereals: Food belonging to this group contributes to increase your weight much less than they are believed to. What really makes you gain weight are the fat and sugar that are usually added to them (i.e. too much butter or marmalade). Also if you are eating any starches other than whole grains, this will cause weight gain. All food in this group contains vitamin B and iron, and most of them supply fiber, magnesium, zinc and folic acid.

Vegetables and legumes: The term “vegetable” refers not only to those green-leaved veggies, but also to a wide variety of others, including tomatoes, potatoes, carrots, onions and a lot more. The term “legume” applies to beans, peas and a huge number of other seeds.
A balanced diet must contain food belonging to both of these groups. The consumption of a lot of vegetables is essential for achieving and maintaining a good health. For instance, carrots and tomatoes contain a great deal of vitamin A, same as big-leaved vegetables. Those veggies that are dark green also contain iron and calcium. Some vegetables that belong to the family of broccoli also seem to be related in the prevention of certain types of cancer. Legumes contain carbohydrates, fiber, vitamins C and B6, iron; and also magnesium, which help in improving the functions of the brain. Beans and dried peas contain proteins, folic acid, phosphorus and zinc.

Fruit: All fruit, especially citrics, contain a great amount of vitamin C, folic acid, potassium and other nutrients. As a negative thing, some of them also supply calories, sodium and fat. Those fruit whose seeds are eatable provide also a good deal of fiber.

Meat, fish and eggs: Food belonging to this group is rich in proteins and contains phosphorus, niacin and lower amounts of iron, zinc and other minerals, as well as vitamins B6 and B12. Some kinds of meat (i.e. pork and similar) contain lots of fat and calories, but others (i.e. chicken, turkey, etc.) contain them in much lower proportions. Eggs are very rich in proteins, but they also are rich in cholesterol.

Milk and derivatives: Milk, cream, yogurt, cheese and butter are our main sources of calcium. They also contain a good amount of proteins and vitamins A, B2 (riboflavin), B6 and B12.

Fat, elaborated desserts and alcohol: Although sometimes tempting to the sense of taste, these foods and beverages contain a lot of calories and almost nothing else. The consumption of these foods must be moderated, taking into consideration the caloric needs of each person.

Zach Thompson is a Glyconutrients Representative. You can get a free Glyconutrients consultation by visiting Glyconutrients. Clinical studies have shown that glyconutrients can help balance your immune system.

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Sunflower seeds contain large amounts of healthy fat acids and can be enjoyed fresh or used in bread and dishes. They are very popular in candy in deserts and many sunflower lovers make their own brine to spice up the taste of the sunflower seed. Creating your own brine is easy if you follow the simple steps outlined below. The first humans that enjoyed tasty sunflower seeds were the Native Americans. They even used them to cook and bake cakes; sunflower seeds were grounded into a nutritious flour that could be used for a wide range of dishes.

If you want to try making your own sunflower seed brine you should begin by washing the seeds. Place your sunflower seeds in a large bowl filled with cold water and stir them around until dirt accumulate at the bottom of the bowl and any dust particles float up to the surface.

If you prefer sunflower seeds without shells, you don’t have to make any brine. The brine is only a way to add taste to sunflowers without having to remove the shells. With shell-less sunflower seeds, you can simply add salt and spices directly to the sunflower seeds. If you coat the shell-less seeds with cooking spray or vegetable oil, salt and spices will stick better to the kernels. Sunflower oil is of course a good choice here.

The next step is to roast your sunflower seeds. This is not mandatory, but roasted seeds can be stored much longer than fresh ones. If you plan to eat your seeds soon, you can skip this stage. The easiest way of roasting sunflower seeds is to spread them out on a plate in a single layer. Heat to oven to approximately 275 degrees Celsius and place the plate in the oven. After roughly 10 minutes the seeds will be finished. It is important to keep an eye on the seeds since they can turn dark rapidly if left to long in the oven.

When you have let the sunflower seed cooled down they are ready to be immersed in seed brine. The brine described below is suitable for roasted sunflower seeds as well as non-roasted ones. This basic recipe will create moderately salted sunflower seeds and you can easily add your own spices to the brine to create your own favourite sunflower seeds.

Begin by filling a bowl with around 1 litre of water and 2 dl salt (any type of salt will do, you won’t need any special type of salt). Stir the mix gently until the salt has dissolved. Place the sunflower seeds in the brine and let them soak for at least 12 hours. Lift up the seeds from the salt brine and let them dry thoroughly. Proper drying is extra important if you plan to store your sunflower seeds. Once the seeds are dry, the can be eaten or stored. If you store your sunflower seeds in a dry place where the temperature is not too high, they will keep their nice taste for months.

Read more about Sunflower seeds and how to make your own Sunflower seed brine

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