Diet & Health

Rachael Ray Stoneware Juicer, Blue

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Jun 042012
 
Rachael Ray Stoneware Juicer, Blue

Rachael Ray Stoneware Juicer, BlueEnjoy freshly squeezed orange juice or add fresh lemon juice to brighten a dish with this good looking and easy to use juicer. This juicer is perfectly sized and features a large handle for a secure grip, even with wet hands. Mix and match with the fun colors and coordinating shapes of your favorite Rachael Ray stoneware mixing bowls, serveware and oven-to-table stoneware. Features: Contemporary Design – This colorful and contemporary designed juicer is the perfect size for juicing your favorite citrus fruits. Practical Convenience – Dishwasher safe makes clean-up a cinch. The glaze is nonporous so foods won’t interact. Mix and Match – Fun colors and coordinating shapes allow you to mix and match with your favorite mixing bowls, serveware and oven-to-table stoneware. Large Handle – Large handle allows you to get a good grip while juicing, even with wet hands.

Regular Price: 19.95 USD
Best Price: 19.95 USD at Cooking.com

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Amco 8-in. Two-in-One Juicer

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Jun 042012
 
Amco 8-in. Two-in-One Juicer

Amco 8-in. Two-in-One JuicerJuice lemons or limes with the Two-in-One Juicer. Juicing has never been more efficient and the results are juice without pulp or seeds. It has a movable, dual-sided center plate. Use the larger side for lemons and the smaller side for limes. The results are always pure juice without any seeds or pulp.

Regular Price: 24.99 USD
Best Price: 19.95 USD at Cooking.com

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Hurom 32-oz. Slow Juicer, White

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Jun 042012
 
Hurom 32-oz. Slow Juicer, White

Hurom 32-oz. Slow Juicer, WhiteThe Hurom Slow Juicer is the best-selling juice extractor that uses the patented Low Speed Technology System (LSTS) to juice fruits and vegetables, as well as leafy greens, wheatgrass, nuts, and soy, which no high-speed juicer can handle. It is called a ‘Slow Juicer’ because it operates at only 80 RPM and uses a mere 150 Watts of energy, instead of 1,000-24,000 RPM and up to 1,500 WATTs of energy like a typical centrifugal juicer. The Slow Juicer actually juices faster than most typical juicers and expels much drier pulp with a mugh higher yield. The Slow Juicer technology works like a mortar and pestle, “cold-pressing” and squeezing the food to retain vitamins and enzymes. Lab tests show that the HUROM preserves more vitamins and minerals than with high-speed juicers because there is no heat and less friction/damage during the juicing process. You can make everything from delicious juices and soymilks to nut milks, cocktails, sauces, marinades, babyfood, and ice cream. Each Hurom Slow Juicer comes with a copy of “100 Gourmet Recipes for the Slow Juicer” recipe book, which includes recipes for everything from juices and sauces to baby food and recipes using the pulp from juicing.

Regular Price: 400.00 USD
Best Price: 359.00 USD at Cooking.com

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Tips for Healthy Eating at a Chain Restaurant

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Jun 042012
 

It’s a huge understatement that Americans like to eat out. Did you know that for every dollar spent on food, 49 cents of that is spent at restaurants? According to the National Restaurant Association (NRA), if the NRA was a country, it would have the 18th largest economy in the world! So, it’s time to look closely at what we eat at the most popular chains and how to eat smart. The good news is that many chains have started some form of “low calorie” or “good nutrition” menu.

Discounts have abounded during this recession including all courses and cuisines. Here are just a few: Outback Steakhouse offered 15 meals for under $15, Bob Evans offered 30 dinners for $5.99, Mimi’s Cafe had coupons for a free breakfast entree, the Melting Pot offered free chocolate fondue for joining their email list, and even the high- end chain Morton’s The Steakhouse used major discounts to sell more steak dinners.

Unfortunately, more food for the money often translates into a loss of will power. One free appetizer and logic flies out the window! These bargains usually mean American’s are subjected to an industry that is based on excessive salt, oil, and sugar. A single dish at many chains can often contain a day’s worth of sodium.

The good news is that picking correctly from the menu can help change these odds dramatically. The best way to look at these picks is to contrast them with their high calorie counterparts from some of the biggest national chain restaurants, plus their fat and sodium contents. Here are the passes and picks on a few of America’s top chains, some will surprise you:

Cheesecake Factory-Pass on the Fettuccini with Chicken and Sun-Dried Tomatoes with 1,832 Calories, 70 grams of saturated fat, 876 mg of sodium. Sounds healthy right? Keep in mind that the average male should not eat more than 2000 Calories per day! Pick instead-Grilled Salmon with 713 Calories, 11 grams of saturated fat, and 320 mg of sodium.

Red Robin-Pass on the A1 Peppercorn Burger with 1096 Calories, 64 grams of fat, and 1,899 mg of sodium. Go with the Chicken Caprese Sandwich with 665 Calories, 29 grams of fat, and 1153 mg of sodium.

Olive Garden-Skip the Chicken & Shrimp Carbonara with 1440 Calories, 88 grams of total fat, and 3000 mg of sodium. Try the Chicken Scampi with 740 Calories, 52 grams of fat, and 1350 mg of sodium.

Applebee’s-Pass on New England Fish and Chips with 1,910 Calories, 24 grams of saturated fat, and 3,140 mg sodium. Pick-Steak & Honey BBQ Chicken Combo with 520 Calories, 5 grams of saturated fat, and 1,840 mg of sodium.

P.F. Chang’s-Avoid the Almond & Cashew Chicken Lunch Bowl which is served over white or brown rice at 991 Calories, 6 grams of saturated fat, and 4,963 mg of sodium. Instead, try the Buddha’s Feast Lunch Bowl served over brown rice which is 550 Calories, 1 gram of saturated fat, and 1,833 mg of sodium.

Red Lobster-Resist the Admiral’s Feast with 1280 Calories, 73 grams of fat and 4300 mg of sodium. Go with the Ultimate Feast with 600 Calories, 28 grams of fat, and 3660 grams of sodium. Both of these are entrees listed in the Signature Combinations part of the menu.

Boston Market-Pass on the Meatloaf Carver Sandwich with 940 calories, 18 grams of saturated fat, and 2,430 mg of sodium. Pick-Roasted Turkey Open-faced sandwich with 330 calories, 1 gram of saturated fat, and 1,480 mg sodium.

Denny’s-Pass on the Heartland Scramble with 1,160 Calories, 63 grams of fat, and 2,930 mg of sodium. Instead, try the new Fit Fare Omelette with 390 Calories, 18 grams of fat, and 870 mg of sodium.

There are also many things you can do to save money, calories, and fat at ANY of your favorite restaurants. You can now look up the nutrition of many chains on the web so that you can even plan your meal before you go. Many states and cities now require this nutritional information, if not on the web than at the restaurant, so ask your server. Another web source is HealthyDiningfinder.com.

Restaurant jargon can be decoded. The words “crispy”, “crunchy”, and “fritto” tell you that the item is likely fried which ads calories and fat. The same is true for “creamy” which implies butter, cheese, cream, or all three have been added.

On the good side, “steamed” is the healthiest way to cook. Poached, blackened, broiled, baked, and grilled are generally smarter ways to prepare food. You can also request that minimal or no oil be used and that any sauce can be placed on the side.

At restaurants, be aware that a smart salad choice can be at risk. High calorie salad dressings, croutons, cheese, and crispy noodles are another caution that can ruin an otherwise satisfying, low calorie meal. Ask for salad dressing on the side and lightly dip your fork for each bite.

Giant plates of food at chains like the Cheesecake Factory can be shared with a friend or boxed for another meal at home. Some restaurants even offer half portions, smaller sizes, or kids sized meals to adults.

Drinks, appetizers, coffee, and dessert are generally the most expensive per calorie so avoid them if possible. For that after dinner sweat tooth stock healthy desserts at home, fresh fruit salad, popsicles, and low-fat yogurt.

With restaurants trying to conserve water you may need to order water to drink. Takeout food doesn’t require tipping and makes it easier to resist dessert and unlimited bread being placed at the table. Two appetizers might be cheaper than a main course while at the same time giving you more variety and smaller portions.

Portion control is a complete topic of its own to be covered in my next article. In the mean time… healthy dining!

Jonathan Bailin, Ph.D. received his doctorate in Sport Science while coaching tennis at the University of Southern California. Currently, Jonathan operates a tennis coaching business in Marina del Rey, California, publishes research, consults for corporations in ergonomics, injury prevention, and nutrition, and enjoys recreational table tennis locally.

Dr. Bailin published http://www.TableTennisMenace.com when he rediscovered his first childhood passion, ping pong. On this site he uses his expertise to better guide consumers to table tennis products. Here you will find only the best and most popular ping pong tables, table tennis rackets, ping pong balls, and accessories from the most respected suppliers. Because of the sport’s universal appeal, modest space requirements, table tennis equipment, and potential to fight inactivity, obesity, and even Alzheimer’s Disease, he truly feels that whether you call it “Ping Pong” or “Table Tennis”, anyone can “Be a Menace” at TableTennisMenace.com.

Article Source: http://EzineArticles.com/?expert=Jonathan_Bailin,_Ph.D.
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Viking Citrus Juicer

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Jun 022012
 
Viking Citrus Juicer

Viking Citrus JuicerThis Citrus Juicer Attachment for Viking Food Processors makes juicing any citrus fruit easy and efficient. Consists of two pieces -one cone and one sieve.

Regular Price: 29.95 USD
Best Price: 29.95 USD at Cooking.com

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Waring Citrus Juicer, White

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Jun 022012
 
Waring Citrus Juicer, White

Waring Citrus Juicer, WhiteWhether you need lime juice for a recipe, or want fresh grapefruit juice for breakfast, the efficient Citrus Juicer gets it out quickly. The heavy-duty, die-cast base sits on vibration-dampening feet, ensuring smooth, quiet operation. Juice bowl and reamer lift out for easy cleaning.

Regular Price: 180.00 USD
Best Price: 92.95 USD at Cooking.com

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Hurom 32-oz. Slow Juicer, Black

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Jun 022012
 
Hurom 32-oz. Slow Juicer, Black

Hurom 32-oz. Slow Juicer, BlackThe Hurom Slow Juicer is the best-selling juice extractor that uses the patented Low Speed Technology System (LSTS) to juice fruits and vegetables, as well as leafy greens, wheatgrass, nuts, and soy, which no high-speed juicer can handle. It is called a ‘Slow Juicer’ because it operates at only 80 RPM and uses a mere 150 Watts of energy, instead of 1,000-24,000 RPM and up to 1,500 WATTs of energy like a typical centrifugal juicer. The Slow Juicer actually juices faster than most typical juicers and expels much drier pulp with a mugh higher yield. The Slow Juicer technology works like a mortar and pestle, “cold-pressing” and squeezing the food to retain vitamins and enzymes. Lab tests show that the HUROM preserves more vitamins and minerals than with high-speed juicers because there is no heat and less friction/damage during the juicing process. You can make everything from delicious juices and soymilks to nut milks, cocktails, sauces, marinades, babyfood, and ice cream. Each Hurom Slow Juicer comes with a copy of “100 Gourmet Recipes for the Slow Juicer” recipe book, which includes recipes for everything from juices and sauces to baby food and recipes using the pulp from juicing.

Regular Price: 400.00 USD
Best Price: 359.00 USD at Cooking.com

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 Posted by at 4:26 pm

Break Out Of The Same-Old-Salad Rut

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Jun 022012
 

Break Out Of The Same-Old-Salad Rut

Don’t get stuck in a same-old-salad rut. A colorful mix of greens topped with low-calorie salad dressing is a dieters dream meal: flavorful, fun, and figure-friendly.

If you’re serious about managing your weight, you can’t afford to skip salads. If you write off salad as a heap of iceberg lettuce swimming in a sea of high-fat mayo-based dressing, you’re wasting a lot of calories and missing an opportunity to enjoy some exciting tastes and textures that will keep you feeling full and satisfied.

Start With The Foundation

Lettuce is the foundation of most salads, and with good reason: it’s nutritious, delicious, affordable, and available everywhere. Most people are most familiar with the iceberg variety, but why stop there? Try using a mixture of several lettuce types tossed together. The contrasting colors and textures add interest, variety, and flavor. Here are some types that are readily available in most supermarkets:

– Butter lettuce, also known as Bibb or Boston lettuce, is known as a “butterhead lettuce” because its leaves are soft and smooth. It has a very tender texture and a mild flavor.

– Romaine is a stiff-leaved lettuce with thick, crunchy center stem that gives it a hearty texture and a slightly bitter flavor.

– Loose leaf lettuce is a soft mild-flavored lettuce with pliable, ruffled leaves that are often tinged with a deep red, adding lots of visual appeal.

Add A Variety of Greens For Taste And Texture

There are endless varieties of small greens that add to both the taste and visual appeal of salads.

– Frisee (also known as chickory or curly endive) has narrow curly leaves that range from green through yellow and white. They have a slightly bitter flavor.

– Arugula (also called Rocket) is soft, slender-leaved green with a bright peppery taste.

– Radicchio (also called red chickory) has thick purplish-red leaves that grow in a tight, compact round head. It has hearty texture and strong bitter taste and is often chopped or shredded and mixed with other greens.

Toss-Ins Make It Flavorful And Filling

The sky’s the limit when it comes to what vegetables to add to a salad. The perennial favorites – tomato, onion, green pepper rings and carrot curls – are great, but they’re just the beginning. Sliced mushrooms, thawed frozen green peas, broccoli and cauliflower florets, sliced olives, zucchini cubes, cucumber rounds, celery slices, radishes, and sprouts are all excellent in salads.

Try thinking beyond the vegetable counter. Orange or grapefruit segments, halved grapes, walnuts, toasted almond slivers, and even golden raisins mix very well with all sorts of greens.

Enhance With Low Calorie Salad Dressing

The worst thing you can do with a colorful, tasty mix of greens and add-ins is to swamp their tastes and textures in a sea of high-fat, high-calorie mayo-based dressing. A light and flavorful dressing will enhance tastes and textures instead of burying them. Here’s an easy and adaptable basic vinaigrette that you can tweak to make the most of any salad combo.

Basic Vinaigrette Low Calorie Salad Dressing

– 1 teaspoon olive oil

– 1 teaspoon vegetable oil

– 1 teaspoon red wine vinegar’

– 1 teaspoon water

– 1/2 teaspoon Worcestershire sauce

– salt, pepper, and sugar substitute to taste

– 1 teaspoon chopped herbs (basil, parsley, mint, rosemary, or your personal favorite)

Combine all ingredients and whisk vigorously.

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Article Source: http://EzineArticles.com/?expert=Ruth_Butters
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Viking Citrus Juicer

 healthy cooking  Comments Off on Viking Citrus Juicer
May 312012
 
Viking Citrus Juicer

Viking Citrus JuicerThis Citrus Juicer Attachment for Viking Food Processors makes juicing any citrus fruit easy and efficient. Consists of two pieces -one cone and one sieve.

Regular Price: 29.95 USD
Best Price: 29.95 USD at Cooking.com

Buy Now

 Posted by at 4:26 pm