10 Healthy Snacks For Weight Loss and Wellness

Contrary to popular belief, snacking is actually very beneficial. It helps to refuel your body, maintain blood sugar and energy levels and control your appetite.

Healthy snacking will help your body get the nutrients it needs and help you avoid overeating at meal times.

Indulge in these guilt-free snacks. Remember we encourage an anti-inflammatory, low-glycemic, paleo-style diet for weight loss and wellness. A body must get healthy before it can lose weight.

1. Fruit and Yogurt Parfait.Organic plain yogurt is best. Yogurts with added flavors are higher in sugar. Instead, flavor your yogurt with fruit. Blueberries are an excellent choice as they have a lower glycemic content that will help balance blood glucose and insulin levels.

2. Romaine Lettuce Wrap With Organic Turkey and a Slice of Raw-Milk or Skim Mozzarella Cheese.

Romaine lettuce contains the highest nutritional and fiber content of all lettuce. Turkey is 94% protein which helps you to lose weight by boosting your metabolism and decreasing hunger. Adding raw milk grass-fed cheese not only adds flavor but also adds calcium without any harmful hormones or preservatives. A great source for grass-fed wild meat, game and poultry is at U.S. Wellness Meats.

3. Veggie Sticks With Cottage Cheese Dip. Non-starchy vegetables contain almost eight times the amount of fiber found in whole grains. Fiber is essential for a healthy digestive system. Fat-free organic cottage cheese makes an excellent low calorie snack.

4. Shrimp Cocktail Shrimp is 90% protein. Try dipping it in some cocktail sauce for a low calorie, high protein snack.

5. A Handful of Nuts. Walnuts are the best choice as they’re rich in protein and fiber but they also contain a high dose of omega 3 fatty acids (good fats) as compared to other nuts. Healthy fats help lower your risk of disease. Omega-3s are anti-inflammatory, meaning they help prevent inflammatory diseases such as stroke or heart disease. People who are overweight are actually suffering from an inflammatory condition.

6. Celery Sticks and Almond Butter. This is a great combination of protein, monounsaturated fat and energy. Almond butter is a healthier alternative to peanut butter as it contains no added ingredients or preservatives and better fats. (peanuts are a legume not a nut)

7. Deviled Eggs. Eggs are very high in protein which makes them a great snack. My Guacamole Deviled Eggs are a great high-protein healthy snack with good fats.

8. Herring Wraps. Buy a few tinned containers in a few different flavored sauces such as tomato or tangy mustard, herring fillets are high in omega 3 fish oils. Don’t but if they are in soybean oil. Try wrapping them in a few leaves of romaine lettuce.

9. Banana Nut Pop. Dip a banana in plain organic yogurt and roll in walnuts or coconut. Freeze. Yummy!

Bananas are a great source of fiber and potassium. They do have a high sugar content so eat in moderation. Coconuts have anti-microbial, anti-viral and anti-bacterial properties and are one of the best sources in the world for MCFA (medium-chain triglyceride fatty acids)

10. Lemon Tuna Avocado Snack. Halve an avocado and scoop out the flesh. Mix with lemon juice and tuna. Serve in the shells. Good protein, good fat.

Avocado’s are high in monounsaturated fat and potassium. Tuna is a great source of protein, omega-3 fatty acid and is very nutrient-dense. Protein builds muscle which in turn burns more calories to help you lose weight.

And here’s your BONUS snack idea….

***Smoked salmon.

Don’t get salmon that’s been smothered in brown sugar. Salmon is one of the best sources of protein and healthy fats on earth. Always try to buy wild-caught and not farmed raised (fed grains).



Source by Ron Spallone D.C.

Decorating Cake With Fondant

There are a variety of different cake types. Most of them are occasional such as wedding cakes and birthday cakes. The decoration of cakes is a hobby as well as a money making idea. It needs some artistic skill. It may be called an art which helps you to keep exercising your imagination and improve your natural skills. The process of cake decoration is also called a “sugar art”, since it uses only edible decorative elements to make plain cakes visually interesting. The history of baking and decorating cakes in its modern guise can be traced back to the latter part of the twentieth century in United States of America.

The cake you want to decorate should be well baked and cooled one. There are many ways to decorate cakes such as applying gum paste, using piping techniques or using food color.

Gum paste is a stiffening agent that helps for making hand-made edible fruits and flowers to decorate the cake. It is a malleable material. Piping methods needs a hand held pastry bag made from paper cloth or plastic. This is usually triangular shaped and is used to pipe semi-solid food elements by pressing them through a narrow opening end. Pastry bags are used for icing and also for making flower shapes, stars, leaves, etc.

Tinting and frosting are the other ways to decorate cake. Usually frosting starts with white color and different amounts of food coloring is added separately. Another way to make cakes looking prettier is icing. There are different types of icings. But the most common and popular choice is butter-cream icing. It is smooth and creamy. Butter cream is made with sugar butter and other flavorings. Hence it can be easily melt in extreme heat.

Another important method is decorating cake with fondant. Fondant is a thick creamy white sugar mass. It is used to roll and can be draped over a cake. Fondant usually remains soft for a while and hardens over time, but not bone hard and so it is great as a cake covering. Decorating cake with fondant is as easy as playing with clay as a child. We can roll it and cut it to the size we desire. We can print designs on it, can create color effects and form it into any shape. Fondant does not need to be refrigerated but the cakes decorated with fondant can be refrigerated. Any types of cakes such as cup cakes, regular cake and occasional cakes can be decorated with fondant.



Source by Richard C Wells

Quick Tips About The Use of Honey Extractors

The sole purpose of honey extractors as the name implies, is to remove honey from the combs without damaging or destroying the honey combs as they be reused. They are mechanical devices used for honey extraction soon after the honey has been harvested.

They have a drum where the honey comb is placed and then this drum spins at such high speeds that the honey flings out of the combs leaving the comb without honey while remains intact inside the extraction chamber. In a nutshell centrifugal force is applied for the effective use of this device.

Before the honey is placed in the extraction chamber for extraction it must be uncapped first, there are various tools that can be used for uncapping the cells, and all of these can be bought from most beekeeping equipment suppliers. You can either use manual uncapping knives or forks but some beekeepers prefer to use electrical knives to uncap the combs.

All the extracted honey collects at the bottom of the extraction chamber and most extractors have a tap at the bottom, where the collected can be drained out or honey pumps can also be used to remove honey from the extraction chamber.

There are various types of honey extractors available depending on the use and quantity of combs you may plan to extract honey from. These include the tangential and radial extractors and they differ on how the frames are placed in the extractor’s basket. In the redial extractor the frames are usually placed with the top facing outwards and compared to the tangential extractors only the one side of the frames faces outwards & redial types are commonly used in commercial honey extraction.

Redial types require less amount of work compared to tangential extractors, because the honey combs don’t need to be turned over to extract all of the honey in the combs. Honey extractors come in various sizes depending on the intended use, for commercial use larger extractors are used for they can hold hundreds of frames at one time allowing for gallons of honey to be extracted. But someone starting out in beekeeping will look to use a small size extractor that holds three to four frames at a time.

A good small scale extractor can cost a couple hundred bucks, but if you don’t have the budget yet, you can still make your own and there are great ideas available for you on the net which you can explore. I wouldn’t worry too much about the cost of an extractor as they are reasonable priced by most beekeeping supplies.

Once the extraction process is complete, you want to ensure that your honey is free of fragments from dead bees like legs, wings and other things. The best way to go about this is to filter your honey using at least a 400 or 600 micron filter, they can be reasonably bought for ten dollars or less and most filters have adjustable heads that can fit most bucket sizes up to a five gallon bucket. These filters can be washed and sterilised and they are re-usable.

In conclusion I’d like to inform you that beekeeping standards for hygiene are very high so always keep your place of extraction spotless and germ free. Whoever works with honey must always be wearing a hairnet, clean clothes and the tools and equipment must be washed and sterilised on a regular basis.



Source by Rudolf Fraser

Honey Sweetened Whole Grain Carrot Cake

This Honey Sweetened Whole Grain Carrot Cake is great by itself served for breakfast, or topped with Honey Sweetened Cream Cheese Frosting for dessert. This isn’t your ordinary carrot cake loaded with tons of white sugar. This version truly highlights the flavor of the carrot and its natural sweetness.

Ingredients For Honey Sweetened Carrot Cake

1/4 cup plus 2 tablespoons of coconut oil

1/4 cup of honey

2 tablespoons of freshly squeezed orange juice

2 eggs

1 tablespoon of vanilla

3 ounces of whole wheat flour, by weight

3 ounces of whole grain oat flour, by weight

1 teaspoon of baking soda

1/2 teaspoon of aluminum free baking powder

1/2 teaspoon of sea salt

2 teaspoons of cinnamon

1 tonka bean, ground (this spice can be hard to find- skip it if you don’t have one)

1 1/2 cups of shredded carrots (use your food processor shredding disc)

1/4 cup of chopped walnuts

Directions

Heat your oven to 350 degrees F. Grease an 8 x 8 baking dish and set aside.

You want your coconut oil to be in a liquid form for this recipe. That happens at 76 degrees F. If your oil is not warm enough to be liquid, heat it until it is. Be careful not to let it get hot, as it will prematurely cook the eggs in the next step.

Put the coconut oil, honey, orange juice, eggs and vanilla extract into the work bowl of your favorite food processor fitted with a multipurpose blade. Process for two minutes.

Meanwhile, combine the whole wheat flour, whole grain oat flour, baking soda, baking powder, salt, cinnamon and tonka bean in a large bowl. Whisk to combine well. Add the shredded carrots and walnuts. Stir well.

Add the wet mixture to the dry mixture and stir until just barely combined. Too much stirring will result in a tough carrot cake. Transfer to the greased baking dish. Bake until a toothpick inserted in the center comes out clean, about 35 to 45 minutes.

Ingredients for Honey Sweetened Cream Cheese Frosting

8 ounces of cream cheese, at room temperature

1/4 cup of coconut oil, at room temperature

2 tablespoons of honey

Directions

Beat all three ingredients together until well creamed. You can do this with a stand mixer, hand mixer or with a wooden spoon. I wouldn’t recommend the last one unless you are using it as part of your exercise program!



Source by Heather Krasovec

Discover Manuka Honey As a Prebiotic

Prebiotics are found in Manuka Honey – and they encourage the growth of good bacteria in the digestive tract. Many probiotic supplements do not survive the acidic conditions of the intestinal tract. Only highly resistant forms of bacteria, such as lactobacillus and bifidobacteria, have been shown to survive and others are likely to be destroyed by the highly acidic environment in the stomach.

The gastrointestinal tract contains many types of beneficial bacteria that help to regulate digestion and ensure good health. One type is called bifidobacteria. Research has shown that one way to increase the presence of bifidobaccteria is to consume foods containing prebiotics, which help the good bacteria to replicate and grow. Manuka Honey contains a variety of substances that can act as a prebiotic and encourage the growth of good bacteria. Studies have shown that adding Manuka Honey to yogurt can increase the efficacy of good bacteria.

A prebiotic-rich diet should contain 7g a day of inulin, found in oats, chicory, bananas, garlic and onions. Commercially produced prebiotics, including cheese and dairy products can be helpful. Certain breakfast cereals and cereal bars have a naturally occurring prebiotic. Eating cereals, including Shredded Wheat and Cheerios, was shown to increase two major types of friendly bacteria in trials of 38 people who ate cereal daily for three weeks.

Some raw, unprocessed honey has prebiotic properties. Manuka honey from New Zealand has been shown in trials to encourage the growth of healthy bacteria and has many healing properties. Good health starts with a healthy digestive system. Add Manuka Honey to your diet and see the benefits!



Source by Sophia Sage

Exploring Honey Varieties

It will be too strange for any honey fan to not know at least some different honey varieties and understand their characteristics so as to be able to cleverly use and apply them in different foods. Here are some that I recommend you to start with (not in order of my preference but in alphabetical order):

ACACIA

Acacia is made from nectar collected from Acacia tree blossoms which produce a honey that is remarkably clear and pure. It is one of the most popular and sweetest honey varieties because of its mild delicate floral taste. It can remain in a liquid state for a long period of time due to its high concentration of fructose. Because of its low sucrose content, it is the best choice for diabetics. Known for its therapeutic action, Acacia cleanses the liver, regulates the intestine, and is anti-inflammatory for the respiratory system. This honey is excellent for sweetening without altering the taste or the aroma of beverages. Its sweetness perfectly balances the salty tang of the cheese. Kids love this honey.

ALFALFA

Alfalfa honey, produced extensively throughout Canada and the United States from the purple or blue blossoms, is light in color with a subtle spicy profile and mildly scented floral aroma. Its delicate nature doesn’t overpower other flavors making it a favourite choice for chefs for their baked foods and a fine table honey for tea lovers. Not as sweet as most honey, it is a preferred choice for combining with other ingredients or straight from the jar.

AVOCADO

Its name is a misnomer. Avocado honey tastes nothing like the fruit, avocado. Collected from the California avocado blossoms, avocado honey is dark in color and has a fairly rich and buttery flavour. This honey originated in Southern Mexico and is now a common crop in Central America, Australia and other tropical regions.

BASSWOOD

Produced from the cream-colored Basswood blossoms found throughout North America, Basswood honey is one of the few exceptional honey varieties that has a light color and yet strong biting flavour and a distinctive lingering flavour. It’s somewhat fresh, pleasant “woody” scent is very good with teas like Earl Grey and works well for salad dressings and marinades.

BLUEBERRY

Produced in New England and in Michigan, Blueberry honey is taken from the tiny white flowers of the blueberry bush. It is typically light amber in color, has a pleasant flavor, a slight tang, and a blueberry aftertaste. A good table honey.

BUCKWHEAT

Now unusual and hard to find, Buckwheat honey is produced in Minnesota, New York, Ohio, Pennsylvania and Wisconsin as well as in eastern Canada. It is dark, full-bodied, and rich in iron, and popular with honey lovers. Buckwheat honey has been found to contain more antioxidant compounds than some lighter honeys. It is perhaps the strongest and darkest of honey varieties. Most experts recommend using a strong-tasting type of honey, such as buckwheat for mead production, since the honey is diluted.

CLOVER

Originating from Canada and New Zealand, Clover honey is one of the most widely available and popular honey varieties. White clover in particular is grown as a widespread blooming pasture crop and is a major nectar source in many parts of the world. This honey has a pleasingly mild sweet, yet rounded taste which is perfect for light sauces and dressings and baking. Depending on the location and source, clover honey varies in color from water white to light amber to amber.

EUCALYPTUS

Eucalyptus honey comes from one of the larger plant genera, containing over 500 distinct species and many hybrids. Its country of origin is Australia but produced largely in California. Widely available, it varies greatly in color and flavor but tends to have a special herbal flavor which carries a hint of menthol. This honey is recommended by many people as a protection against colds, and also, as an ingredient to liven up your tea.

FIREWEED

One of the most popular honeys, Fireweed is light in color and comes from a tall perennial herb grown in the open woods of North West US. It has an extraordinary smooth, delicate, sweet and buttery taste which is great for gourmet cooking, baking, glazing, BBQ grilling, meat & fish smoking.

HEATHER

Thick, amber in color, Heather honey has one of the strongest and most pungent flavors. It is fragrant and floral with a very lingering aftertaste that is almost bitter. It is commonly served with ham, chicken, lamb, seafood and cold dishes and goes well with strong, black coffee.Prized since ancient times due to its medicinal properties, Heather honey is extremely high in protein content.

LEATHERWOOD

Leatherwood honey comes from the leatherwood blossom — a native eucalypt found in the south-west of Tasmania, Australia and is the source for 70% of the country’s honey. Established worldwide as a distinct honey type and a fine gourmet product, Leatherwood honey has a unique taste and strong floral flavour. Its distinctive spicy flavour makes it an excellent spread on wheat toast, and an ideal ingredient in recipes as it not only sweetens but adds a fantastic aroma to cakes, muffins, coffee and tea.

MANUKA

Found only in New Zealand’s costal areas, Manuka honey is collected from the flower of the Tea Tree bush. The Unique Manuka Factor (UMF) found in some Manuka honey is an antibacterial property which is especially effective for healing of sore throats, colds, indigestion, stomach ulcer, acne and pimples. The taste of Manuka honey also goes well with tea or toast with or without butter!

ORANGE BLOSSOM

Orange blossom honey, often a combination of citrus sources, is usually light in color and mild in flavor with a fresh fruity scent, and a fragrant citrus taste. Orange blossom honey originated from Spain/ Mexico but is produced in many countries including Florida, Southern California and Texas.

REWAREWA

Full bodied and malty, Rewarewa honey comes from a bright red needle-like flowers grown in the bushy hills and valleys of New Zealand. This classic dark red premium honey possesses a caramel-like and slightly burnt flavour that makes it popular natural sweetener for hot drinks and a spread. It is ideal for both sweet and savoury dishes and is well-known for use in oriental dishes.

PINE TREE

Pine Tree honey (sometimes also known as forest honey, fir honey, honeydew or tea tree honey) consists of the majority of the total honey production in Greece. It is not particularly sweet, tastes a little bitter, has a strong aroma, and is relatively rich in minerals and proteins and has how calories. It is rather resistant to crystallization.

SOURWOOD

Contrary to its name, Sourwood honey is not sour, but sweet like any honey. This light-colored, delicate, subtle honey has an almost caramel or buttery flavor, and a pleasant, lingering aftertaste. With this honey, you don’t need any more butter on your biscuits or bread!

SAGE

Sage honey, primarily produced in California, is light in color, heavy bodied and has a mild but delightful flavor. It is extremely slow to granulate, making it a favorite among honey packers for blending with other honeys to slow down granulation.

TAWARI

Originating from the creamy white flowers of New Zealand’s Tawari trees, this honey has a golden color and a creamy butterscotch flavour. So subtle and mild, it’s a perfect chef choice for topping desserts such as pancakes, waffles or ice-cream.

TUPELO

Clear yellow in color, with a characteristic greenish glow, Tupelo honey is a premium honey produced in northwest Florida. It is heavy bodied and is usually light golden amber with a greenish cast and has a mild, distinctive taste. Because of the high fructose content, Tupelo honey is one of the sweetest honey varieties and it hardly granulates.

WILDFLOWER

Also known as “multifloral” or “mixed floral” honey, Wildflower is often used to describe honey varieties from miscellaneous and undefined flower sources. Its colour can vary from very light to dark and flavor range from light and fruity to tangy and rich, depending on the mix from the different seasonal wildflowers.

http://www.benefits-of-honey.com/honey-varieties.html



Source by Ruth Tan

Diabetic Cake Recipes

Diabetes is a medical condition that interferes with a person’s ability to process sugar. Thus, diabetics must carefully monitor their sugar intake. This article will focus on three diabetic cake recipes made with alternative sugars.

CHOCOLATE CAKE

For people who love chocolate, it can be difficult to give it up, even if diabetic. This chocolate cake recipe has enough chocolate to feed your sweet tooth, but it is made with a sugar substitute. Diabetic cake recipes make a perfect gift for people with diabetes.

Ingredients:

3 tablespoons butter

1/4 cup veggie oil

3/4 cup sugar substitute

1 teaspoon vanilla

2 eggs

1 and 1/4 cup of whole wheat flour

1/3 cup unsweetened cocoa Continue reading “Diabetic Cake Recipes”

Enjoy the Best Wine Tasting Tours in Long Island

Do you want to try out some of the best wines in the country? Or find out more about the way in which wine is being made? If you are a fan of going on interesting and out of the ordinary tours which allow you to get a sense of a region in a more complex and creative way, then why not go on one of the beautiful Long Island winery tours? Enjoy the best atmosphere and see first hand how wine is being made right at its source! Long Island is renowned for being home to a large number of vineyards, such as the Macari Vineyards and Winery, Waters Crest Winery or the gorgeous Lieb Family Cellars. In case you did not know this, there has been a long lasting tradition for wine making in this area and Long Island is one of the most visited regions as a result of this impressive legacy. As a matter of fact, the area has even earned its nickname as the Long Island Wine Country, thanks to the large number of vineyards and the continuous expansion of the touring industry related to them. However, if you really want to enjoy this experience to the maximum, then why not choose a different and somewhat unexpected means of transportation through this vast and lavishing region? One of the latest trends in the field of travelling and especially applied to the tours offered in Long Island to places such as the Palmer Vineyards or Bedell Cellars is the luxurious travel in large deluxe limousines. Continue reading “Enjoy the Best Wine Tasting Tours in Long Island”

5 Great Wine Bar Franchises

Do you enjoy the atmosphere that surrounds a great wine bar? Have you ever thought that you would like to own your own wine bar? If you desire to succeed in your own business, here are 5 great wine bar franchises to help you get started!

1. The Wine Loft

Wine Bars are the up and coming business today, having come into their own from being part of a full scale restaurant. The Wine Loft is one of the best wine bar franchises available. Originally opened in 2003, they are growing in popularity every day, and franchises are expanding quickly. With its cozy atmosphere and laid back, no hurry attitude, wine bars are the new image of the pubs of the past. They provide a comfortable, friendly environment for people to get together. The Wine Loft has taken advantage of this attitude and created a very simple yet profitable franchise opportunity.

2. Wine Not International, Inc.

Continue reading “5 Great Wine Bar Franchises”

Coffee, Wine, Weed & Health

The past few weeks have included buzz-worthy info on coffee, wine, weed and health. The three stimulants can be addictive, enjoy a robust retail market (weed in limited states) and may have health benefits. My clients and readers of this blog know my mantra-“There is no one thing that is all good or all bad and moderation is the key.” Though the research on the three is still a work in progress, the following is a brief overview of how they can impact your health.

COFFEE

According to the Statistic Brain Research Institute, 54 percent of Americans over the age of 18 drink coffee daily and 65 percent of these drinkers are consuming the coffee during breakfast hours. The key component associated with coffee consumption is caffeine. Coffee is a stimulant that can improve mood, increase energy and cognitive function. When coffee is consumed, caffeine is absorbed in the bloodstream, and travels to the brain where it blocks a neurotransmitter. This blocked neurotransmitter leads to a stimulant effect, thus people may feel more alert, energetic and positive, with improved cognitive functions. Continue reading “Coffee, Wine, Weed & Health”