154 healthified last Recipes

wisdom for all foodies, dieters, and the entire human race, anybody who tells you getting thin takes about a week is lying ..., a.a. milne, if you want to look young & thin hang out with old fat people ..., j. eason, eat caramels rather than chocolate creams calories are worked off by extra chewing ..., what you eat standing up doesn tsp count ..., best remedy for a fever is a snowcone..., coffee whisks calories away from dunked donuts ...., there are no calories in what you eat off of other people s plates ..., crumble up your cookies. cookie crumbs have way less calories than whole cookies, there is no fat or calories in cotton candy....really....once you put it in your mouth it disappears...., health food is the food they serve in hell...(just kidding !), there are no calories in the baby food you taste before feeding it to your little bundle....and no calories in your children s leftovers...., remember , you re all alone in the kitchen and no 1 can see you ..., julia child, diet coke cancels out french fries ..., last , but not least, if no 1 sees you eat it.....you didn tsp, chocolate.....it s not just for breakfast anymore

ground beef, mixed dried beans (red, pink, white , kidney, whatever), celery stalks, chopped, carrots, peeled and chopped, strained tomatoes, chopped tomatoes (or chop canned whole tomatoes in juice), different colors of bell peppers, chopped, chili powder, cayenne pepper for hard core xxx, or 1/4 tsp for pg-13, vidalia or yellow onion, chopped, salt and pepper

directions included, grass-fed chicken breast (bone & skin on ), organic red pepper, stalks of organic asparagus, organic onion, organic garlic, water, organic cooked wild rice, organic cooked long grain rice, celtic sea salt and pepper to taste, in a roasting pan , oven roast 1 bone-in, skin-on chicken breast with 4 crushed cloves of garlic and 1 chopped onion on 400 until the pan has lightly caramelized. add 10 stalks of asparagus (cut in 1 segments) and 1 chopped red pepper for the last 15 minutes of roasting. remove from oven and let the chicken breast cool. put 3 cups of water in the roaster with the vegetables and be sure to let all the caramelization form the broth. dump this into a soup pot. add another 4 cups of water. shred the chicken breast and add it to the soup. add 1 cup of frozen cooked wild rice and 1 cup of frozen cooked long grain rice. simmer for 30 minutes, salt & pepper to taste.

boneless skinless chicken breasts (approx . 2-1/2 lbs), bay leaves, low sodium chicken broth (or homemade ), white onion cut in half , half quartered and other half diced, dried chile anchos, dried pasilla chiles, epazote (or about 4 fresh ), cinnamon, ground black pepper, sea salt, garlic , minced, tomatoes, ears corn , husks removed and cleaned , cut in 3 , last 1 in 2, potatoes , peeled cut into quarters, carrots, peeled, and sliced, zucchini , ends removed amd sliced, then halved, handful greenbeans , approx 4-6 oz , ends removed, salt to taste, cilantro ,chopped, lime, quartered, avocado, cored and chopped

chopped fresh ginger, chopped jalapeno chile, olive oil, lemon juice, garlic cloves, chopped, ground cumin, best last-minute roast chicken

coarsely ground coriander seeds (grind in a spice grinder or mortar), zest of 1 lemon, olive oil, ultimate roast chicken or best last-minute roast chicken

coarsely chopped fresh tarragon leaves, coarsely chopped chives, ultimate roast chicken or best last-minute roast chicken

fine sea salt (1 tsp. for a 3- to 3 3/4-lb. chicken or 1 1/4 tsp. for a larger 1), pepper (1/2 tsp. for a smaller chicken or 3/4 tsp. for a larger 1), middle eastern zaatar seasoning paste or, indian green curry seasoning paste (optional), chicken , 3* to 4 1/2 lbs., lumps of fat and tail removed, rinsed and patted very dry, olive oil (for plain or indian green curry chicken)

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

lemon chiffon cake, flour, sugar, baking powder, salt, vegetable oil, egg yolks, cold-water, lemon juice, lemon rind, egg whites, cream of tartar, sift flour. add sugar , baking powder and salt; sift 3 more times, last time into a large mixing bowl. make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. beat all this thoroughly., in another bowl, beat egg whites and cream of tartar until very stiff. gently fold flour mixture into egg whites. pour into greased and floured tube pan. bake at 325f for 1 hr. and 10 min. test with straw or cake tester to see if done. invert over bottle and let set on table. let cool completely. frost the cooled cake with lemon frosting. serves 12-16 easily., lemon frosting, sugar, soft butter, milk , more if necessary, grated rind and juice of 1 lemon, grate lemon rid and wrap in piece of cheesecloth. wring the oils into the sugar before it is blended, or gently blend with the sugar. let set 15 min. or more to allow the flavors to blend. then cream sugar and butter, add juice and enough milk to make icing. frost cake, tip decorate with sprigs of mint for color .

raw chicken, cubed, conecuh sausage (or andouille will suffice in a pinch), sliced, shrimp, pre-cooked and peeled (reserved for last few minutes), chicken broth, louisiana or frank s hot sauce (depends on taste), tomato paste, diced tomatoes, undrained, chicken bouillon cubes, oregano, dried, basil, dried, garlic, minced, bay leaves, dried thyme, onion, chopped, bell pepper, chopped

broth (through step 1) can be prepared up to 2 days in advance. just remember to withhold the lime juice until the last moment; otherwise, its flavor and aroma will dissipate. if you can locate lemon grass at the market, feel free to add a stalk to the , trimmed of its fibrous top and bruised with the flat side of a knife. for maximum heat, do not seed the chiles., canned low-sodium chicken broth, fresh ginger (1/2-inch), cut in half and smashed (see illustration below), garlic , lightly crushed with skins on, fish sauce, cilantro stems , including roots, plus 1/4 cup roughly chopped fresh cilantro leaves, sugar, jalapeno chiles , stemmed and sliced crosswise into 1/4-inch rings, tomatoes , cored and chopped coarse, cremini mushroom , oyster, or button mushrooms, wiped clean and quartered (or cut into sixths if large), shrimp (about 41 to 50 per pound), peeled, juice from 2 limes