Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight

Monday, 13 April 2015

Healthy Recipes For Chicken Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight with Groud Beef

Healthy Recipes For Chicken Biography

Source:- google.com.pk

Chinese chicken salad, as its name suggests, is a salad with chicken, flavoured by Chinese seasonings, popular in parts of the United States. The Chinese influence comes from common Chinese-themed ingredients. Though many variations exist, common features of most salads described as "Chinese chicken" contain lettuce, chicken, use of raw ginger or pickled ginger andsesame oil in the dressing, and crisp pieces of deep-fried wonton skins. Other recipes may contain a combination of Water chestnuts and Mandarin orangeslices, or the Mandarin orange slices alone along with crushed instant ramennoodles.^[1] A vinaigrette incorporating vegetable oil and a ramen seasoning packet is a frequent component of the latter recipe.

Healthy Recipes For Chicken Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight with Groud Beef

Saturday, 7 February 2015

Low Fat Healthy Recipes Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight with Ground Beef

Low Fat Healthy Recipes Biography

Source:- Google.com.pk
An individual's diet is the sum of food and drink that he or she habitually consumes. Dieting is the practice of attempting to achieve or maintain a certain weight through diet. People's dietary choices are often affected by a variety of factors, including ethical and religious beliefs, clinical need, or a desire to control weight.

Not all diets are considered healthy. Some people follow unhealthy diets through habit, rather than through a conscious choice to eat unhealthily. Terms applied to such eating habits include "junk food diet" and "Western diet". Many diets are considered by clinicians to pose significant health risks and minimal long-term benefit. This is particularly true of "crash" or "fad" diets – short-term weight-loss plans that involve drastic changes to a person's normal eating habits.

Diabetic diet refers to the diet that is recommended for people with diabetes mellitus. There is much controversy regarding what that diet should consist of. The diet most often recommended is high in dietary fiber, especially soluble fiber, but low in fat (especially saturated fat) and low in sugar. Recommendations of the fraction of total calories to be obtained from carbohydrate are generally in the range of 40 to 65%, but recommendations can vary as widely as from 16 to 75% . People with diabetes may be encouraged to reduce their intake of carbohydrates that have a high glycemic index (GI), although this is also controversial. (In cases of hypoglycemia, they are advised to have food or drink that can raise blood glucose quickly, such as lucozade, followed by a long-acting carbohydrate (such as rye bread) to prevent risk of further hypoglycemia.) However, others question the usefulness of the glycemic index and recommend high-GI foods like potatoes and rice. It has been claimed that oleic acid has a slight advantage over linoleic acid in reducing plasma glucose.

History

There has been long history of dietary treatment of diabetes mellitus – dietary treatment of diabetes mellitus was used in Egypt as long ago as 3,500 B.C., and was used in India by Sushruta and Charaka more than 2000 years ago. In the eighteenth century, John Rollo argued that calorie restriction in the diabetic diet could reduce glycosuria in diabetes. However, more modern history of the diabetic diet may begin with Frederick Madison Allen, who, in the days before insulin was discovered, recommended that people with diabetes ate only a low-calorie diet to prevent ketoacidosis from killing them. This was an approach which did not actually cure diabetes, it merely extended life by a limited period. The first use of insulin by Frederick Banting in 1922 changed things, and at last allowed patients more flexibility in their eating.

Carbohydrates

The American Diabetes Association in 1994 recommended that 60–70% of caloric intake should be in the form of carbohydrates. As mentioned above, this is controversial, with some researchers claiming that 40% or even less is better, while others claim benefits for a high-fiber, 75% carbohydrate diet.

An article summarizing the view of the American Diabetes Association contains the statement: "Sucrose-containing foods can be substituted for other carbohydrates in the meal plan or, if added to the meal plan, covered with insulin or other glucose-lowering medications. Care should be taken to avoid excess energy intake." Sucrose does not increase glycemia more than the same number of calories taken as starch[citation needed]. It is not recommended to use fructose as a sweetener. Benefits may be obtained by consumption of dietary fibre in conjunction with carbohydrate; as Francis (1987) points out, evidence suggests that carbohydrate consumed with dietary fiber will have a less major impact on glycemic rise than the same amount of carbohydrate consumed alone.

What has not generally been included in diabetic diet recommendations is the variation in effect from different carbohydrates. It has been recommended that carbohydrates eaten by people with diabetes should be complex carbohydrates.

Despite a common belief that table sugar contributes to the development of diabetes, it has medium (55–69) glycemic index that actually produces lower blood glucose levels than the same number of calories obtained from some other sources of carbohydrates. The Canadian Diabetes Association recommended that table sugar be included as part of the diabetes diet.

Some studies have suggested that adding vinegar to food may help to prevent carbohydrates putting up blood sugar too dramatically.

Timing Of Meals

For people with diabetes, healthy eating is not simply a matter of "what one eats", but also when one eats. The question of how long before a meal one should inject insulin is asked in Sons ken, Fox and Judd (1998). The answer is that it depends upon the type of insulin one takes and whether it is long, medium or quick-acting insulin. If patients check their blood glucose at bedtime and find that it is low, for example below 6 millimoles per Liter (108 mg/dL), it is advisable that they take some long-acting carbohydrate before retiring to bed to prevent night-time hypoglycemia. Night sweats, headaches, restless sleep, and nightmares can be a sign of nocturnal hypoglycemia, and patients should consult their doctor for possible adjustments to their insulin routine if they find that this is the case.

Low Fat Healthy Recipes Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight with Ground Beef

Yummy Healthy Recipes Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight with Ground Beef

Yummy Healthy Recipes Biography

Source:- Google.com.pk
Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Maize, wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock.

Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-green algae such as Spirulina. Inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient.

Most food has always been obtained through agriculture. With increasing concern over both the methods and products of modern industrial agriculture, there has been a growing trend toward sustainable agricultural practices. This approach, partly fueled by consumer demand, encourages biodiversity, local self-reliance and organic farming methods. Major influences on food production include international organizations (e.g. the World Trade Organization and Common Agricultural Policy), national government policy (or law), and war.

In popular culture, the mass production of food, specifically meats such as chicken and beef, has come under fire from various documentaries, most recently Food, Inc, documenting the mass slaughter and poor treatment of animals, often for easier revenues from large corporations. Along with a current trend towards environmentalism, people in Western culture have had an increasing trend towards the use of herbal supplements, foods for a specific group of person (such as dieters, women, or athletes), functional foods (fortified foods, such as omega-3 eggs), and a more ethnically diverse diet.

Several organisations have begun calling for a new kind of agriculture in which agroecosystems provide food but also support vital ecosystem services so that soil fertility and biodiversity are maintained rather than compromised. According to the International Water Management Institute and UNEP, well-managed agroecosystems not only provide food, fiber and animal products, they also provide services such as flood mitigation, groundwater recharge, erosion control and habitats for plants, birds fish and other animals.

Sweet

Generally regarded as the most pleasant taste, sweetness is almost always caused by a type of simple sugar such as glucose or fructose, or disaccharides such as sucrose, a molecule combining glucose and fructose. Complex carbohydrates are long chains and thus do not have the sweet taste. Artificial sweeteners such as sucralose are used to mimic the sugar molecule, creating the sensation of sweet, without the calories. Other types of sugar include raw sugar, which is known for its amber color, as it is unprocessed. As sugar is vital for energy and survival, the taste of sugar is pleasant.

The stevia plant contains a compound known as steviol which, when extracted, has 300 times the sweetness of sugar while having minimal impact on blood sugar.

Sour

Sourness is caused by the taste of acids, such as vinegar in alcoholic beverages. Sour foods include citrus, specifically lemons, limes, and to a lesser degree oranges. Sour is evolutionarily significant as it is a sign for a food that may have gone rancid due to bacteria. Many foods, however, are slightly acidic, and help stimulate the taste buds and enhance flavor.

Packaged foods are manufactured outside the home for purchase. This can be as simple as a butcher preparing meat, or as complex as a modern international food industry. Early food processing techniques were limited by available food preservation, packaging, and transportation. This mainly involved salting, curing, curdling, drying, pickling, fermenting, and smoking. Food manufacturing arose during the industrial revolution in the 19th century. This development took advantage of new mass markets and emerging new technology, such as milling, preservation, packaging and labeling, and transportation. It brought the advantages of pre-prepared time-saving food to the bulk of ordinary people who did not employ domestic servants.

At the start of the 21st century, a two-tier structure has arisen, with a few international food processing giants controlling a wide range of well-known food brands. There also exists a wide array of small local or national food processing companies. Advanced technologies have also come to change food manufacture. Computer-based control systems, sophisticated processing and packaging methods, and logistics and distribution advances can enhance product quality, improve food safety, and reduce costs.

Yummy Healthy Recipes Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight with Ground Beef

Healthy Meal Recipes Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight with Ground Beef

Healthy Meal Recipes Biography

Source:- Google.com.pk
Dinner usually refers to the most significant, and important, meal of the day, which can be the noon or the evening meal. However, the term "dinner" can have many different meanings depending on the culture; it may mean a meal of any size eaten at any time of day. Historically, it referred to the first meal of the day, eaten around noon, and is still sometimes used for a noontime meal, particularly if it is a large or main meal. However, the meaning as the evening meal, generally the largest of the day, is becoming standard in most parts of the English-speaking world. The average dinner time in the U.K. for those who call their evening meal dinner has been found to be at 7.47pm.

History And Etymology

Originally, dinner referred to the first meal of a two-meal day, a heavy meal occurring about noon, which broke the night's fast in the new day. The word is from the Old French (ca 1300) disner, meaning "breakfast", from the stem of Gallo-Romance desjunare ("to break one's fast"), from Latin dis- ("undo") + Late Latin ieiunare ("to fast"), from Latin ieiunus ("fasting, hungry"). The Romanian word "dejun" and the French "déjeuner" retain this etymology and to some extent the meaning (whereas the Spanish word "desayuno" and Portuguese "desjejum" are related but are exclusively used for breakfast). Eventually, the term shifted to referring to the heavy main meal of the day, even if it had been preceded by a breakfast meal (or even both breakfast and lunch).

In Europe, the fashionable hour for dinner began to be incrementally postponed during the 18th century, to two and three in the afternoon, until at the time of the First French Empire an English traveler to Paris remarked upon the "abominable habit of dining as late as seven in the evening". Perhaps under the influence of this new European tradition, the main meal for the day in the English-speaking world gradually changed into being the evening meal. Because of this shift, the word "dinner" acquired a meaning as the end-of-day meal along with meaning the main meal, and now many speakers will in fact refer to the evening meal as "dinner" even if it has been preceded by larger meals, thus divorcing the word almost entirely from its original meaning.

Time Of Day

In most modern usages, the term dinner now refers to the evening meal, which is now often the most significant meal of the day in English-speaking cultures. When using this meaning, the preceding meals are usually referred to as breakfast and lunch. In some areas, the tradition of using dinner to mean the most important meal of the day regardless of time of day leads to a variable name for meals depending on the combination of their size and the time of day, while in others meal names are fixed based on the time they are consumed.

The divide between different meanings of "dinner" is not cut-and-dried based on either geography or socioeconomic class. Even in systems in which dinner is the meal usually eaten at the end of the day, an individual dinner may still refer to a main or more sophisticated meal at any time in the day, such as a banquet, feast, or a special meal eaten on a Sunday or holiday, such as Christmas dinner or Thanksgiving dinner. At such a dinner the people who dine together may be formally dressed and consume food with an array of utensils. These dinners are often divided into three or more courses. Appetizers consisting of options such as soup, salad etc., are followed by the main course then the dessert.

Animals are used as food either directly or indirectly by the products they produce. Meat is an example of a direct product taken from an animal, which comes from muscle systems or from organs.

Food products produced by animals include milk produced by mammary glands, which in many cultures is drunk or processed into dairy products (cheese, butter, etc.). In addition, birds and other animals lay eggs, which are often eaten, and bees produce honey, a reduced nectar from flowers, which is a popular sweetener in many cultures. Some cultures consume blood, sometimes in the form of blood sausage, as a thickener for sauces, or in a cured, salted form for times of food scarcity, and others use blood in stews such as jugged hare.

Some cultures and people do not consume meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. Vegetarians choose to forgo food from animal sources to varying degrees. Vegans do not consume any foods that are or contain ingredients from an animal source.

Healthy Meal Recipes Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight with Ground Beef

Healthy Christmas Recipes Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight with Ground Beef

Healthy Christmas Recipes Biography

Source:- Google.com.pk
Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in Britain and in some other countries where it has been brought by British emigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just "pud", though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name "plum pudding," the pudding contains no actual plums due to the pre-Victorian use of the word "plums" as a term for raisins. The pudding is composed of many dried fruits held together by egg and suet, sometimes moistened by treacle or molasses and flavoured with cinnamon, nutmeg, cloves, ginger, and other spices. The pudding is aged for a month or even a year; the high alcohol content of the pudding prevents it from spoiling during this time.

Basics

Many households have their own recipe for Christmas pudding, some handed down through families for generations. Essentially the recipe brings together what traditionally were expensive or luxurious ingredients — notably the sweet spices that are so important in developing its distinctive rich aroma, and usually made with suet. It is very dark in appearance — effectively black — as a result of the dark sugars and black treacle in most recipes, and its long cooking time. The mixture can be moistened with the juice of citrus fruits, brandy and other alcohol (some recipes call for dark beers such as mild, stout or porter).

Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavour. This pudding has been prepared with a traditional cloth rather than a basin.

Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth, and often represented as round. The new Victorian era fashion involved putting the batter into a basin and then steaming it, followed by unwrapping the pudding, placing it on a platter, and decorating the top with a sprig of holly.

Initial cooking usually involves steaming for many hours. To serve, the pudding is reheated by steaming once more, and dressed with warm brandy which is set alight.[3] It can be eaten with hard sauce, brandy butter, rum butter, cream, lemon cream, custard, or sweetened béchamel, and is sometimes sprinkled with caster sugar.

Many families buy their puddings readymade from shops and they can be reheated in a microwave oven with a much shorter cooking time.

History

There is a popular myth that plum pudding's association with Christmas goes back to a custom in medieval England that the "pudding should be made on the 25th Sunday after Trinity, that it be prepared with 13 ingredients to represent Christ and the 12 apostles, and that every family member stir it in turn from east to west to honour the Magi and their supposed journey in that direction".However, recipes for plum puddings appear mainly, if not entirely, in the 17th century and later. Their possible ancestors include savoury puddings such as those in Harleian MS 279, crustbrandy ades, malaches whyte, creme boiled (a kind of stirred custard), and sippets. Various ingredients and methods of these older recipes appear in early plum puddings.

Features of these recipes were refined in ways that could have yielded plum pudding recipes. For example, combining the stirred custard with sippets makes it into a fool, a contemporary of early plum puddings, which is very similar to a pudding. Some early custard tarts, such as the crustade lumbard in Harleian MS 279, are only unlike plum puddings in that they are held together by a pastry crust and not by crumbs or meal. Malaches whyte, another kind of pastry, has a filling of eggs, bread crumbs, and butter, but no plums. So a fully developed plum pudding recipe could be derived from the above list of possible ancestors by some recombination. This is not to say that there were no other ancestors, only that there need not have been any.

Although it took its final form in Victorian England, the pudding's origins can be traced back to the 1420s, to two sources. It emerged not as a confection or a dessert at all, but as a way of preserving meat at the end of the season. Because of shortages of fodder, all surplus livestock were slaughtered in the autumn. The meat was then kept in a pastry case along with dried fruits acting as a preservative. The resultant large "mince pies" could then be used to feed hosts of people, particularly at the festive season. The chief ancestor of the modern pudding, however, was the pottage, a meat and vegetable concoction originating in Roman times. This was prepared in a large cauldron, the ingredients being slow cooked, with dried fruits, sugar and spices added. In the 15th century, Plum pottage was a sloppy mix of meat, vegetables and fruit served at the beginning of a meal.

There is a popular and wholly unsubstantiated myth that in 1714, King George I (sometimes known as the Pudding King)[1] requested that plum pudding be served as part of his royal feast in his first Christmas in England.[1] A recipe for "plum porridge" appeared in Christmas Entertainments in 1740.[1] As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. Although the latter was always a celebratory dish it was originally eaten at the Harvest Festival, not Christmas. It was not until the 1830s that the cannonball of flour, fruits, suet, sugar and spices, all topped with holly, made a definite appearance, becoming more and more associated with Christmas. In 1747, London food writer Hannah Glasse had given a recipe for Christmas plum porridge, but it appears that East Sussex cook Eliza Acton was the first to refer to it as "Christmas Pudding" in her cookbook.

The custom of eating Christmas pudding was carried to many parts of the world by British colonists, however, it is not generally as popular and common a dish outside the United Kingdom.

Wishing And Other Traditions

Traditionally puddings were made on or immediately after the Sunday "next before Advent", i.e. four to five weeks before Christmas. The collect for that Sunday in the Book of Common Prayer of the Church of England, as it was used from the 16th century (and still is in traditional churches), reads:
"Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may by thee be plenteously rewarded; through Jesus Christ our Lord. Amen."

The day became known as "Stir-up Sunday".[8] Traditionally everyone in the household, or at least every child, gave the mixture a stir and made a wish while doing so.

It was common practice to include small silver coins in the pudding mixture, which could be kept by the person whose serving included them. The usual choice was a silver threepence or a sixpence. The coin was believed to bring wealth in the coming year.

Other tokens are also known to have been included, such as a tiny wishbone (to bring good luck), a silver thimble (for thrift), or an anchor (to symbolise safe harbour)

Once turned out of its basin, decorated with holly, doused in brandy (or occasionally rum), and flamed (or "fired"), the pudding is traditionally brought to the table ceremoniously, and greeted with a round of applause. In 1843, Charles Dickens describes the scene in A Christmas Carol:

"Mrs Cratchit left the room alone – too nervous to bear witnesses – to take the pudding up and bring it in... Hallo! A great deal of steam! The pudding was out of the copper which smells like a washing-day. That was the cloth. A smell like an eating-house and a pastrycook's next door to each other, with a laundress's next door to that. That was the pudding. In half a minute Mrs. Cratchit entered – flushed, but smiling proudly – with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quarter of ignited brandy, and bedight with Christmas holly stuck into the top."

Healthy Christmas Recipes Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight with Ground Beef

Monday, 2 February 2015

Healthy Shrimp Recipes Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight with Ground Beef

Healthy Shrimp Recipes Biography

Source:- Google.com.pk
Whiteleg shrimp (Litopenaeus vannamei, formerly Penaeus vannamei), also known as Pacific white shrimp, is a variety of prawn of the eastern Pacific Ocean commonly caught or farmed for food.

Description

Litopenaeus vannamei grows to a maximum length of 230 millimetres (9.1 in), with a carapace length of 90 mm (3.5 in).[2] Adults live in the ocean, at depths of up to 72 metres (236 ft), while juveniles live in estuaries. The rostrum is moderately long, with 7–10 teeth on the dorsal side and 2–4 teeth on the ventral side.

Distribution And Habitat

Whiteleg shrimp are native to the eastern Pacific Ocean, from the Mexican state of Sonora as far south as northern Peru. It is restricted to areas where the water temperature remains above 20 °C (68 °F) throughout the year.

Fishery And Aquaculture

During the 20th century, L. vannamei was an important species for Mexican inshore fishermen, as well as for trawlers further offshore. In the late 20th century, the wild fishery was overtaken by the use of aquaculture; this began in 1973 in Florida using prawns captured in Panama. In Latin America, the culture of L. vannamei showed peaks of production during the warm El Niño years, and reduced production during the cooler La Niña years, due to the effects of disease. Production of L. vannamei is limited by its susceptibility to various diseases, including white spot syndrome, Taura syndrome, infectious hypodermal and haematopoietic necrosis, baculoviral midgut gland necrosis and Vibrio infections. By 2004, global production of L. vannamei approached 1,116,000 t, and exceeded that of Penaeus monodon.

In 2010, Greenpeace International has added the whiteleg shrimp to its seafood red list. "The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries." The reasons given by Greenpeace were "destruction of vast areas of mangroves in several countries, over-fishing of juvenile shrimp from the wild to supply shrimp farms, and significant human rights abuses".

Aquarium Trade

In the saltwater reef aquarium, young Penaeus vannamei can be used as live food for fish and invertebrates, particularly to entice picky eaters to start eating in a new tank. P. vannamei is often added to the aquarium's refugium to allow aquarists to easily raise the shrimp as food in the main display tank.

The brine shrimp Artemia comprises a group of eight species very likely to have diverged from an ancestral form living in the Mediterranean area about 5.5 million years ago.

Artemia is a typical primitive arthropod with a segmented body to which is attached broad leaf-like appendages. The body usually consists of 19 segments, the first 11 of which have pairs of appendages, the next two which are often fused together carry the reproductive organs, and the last segments lead to the tail. The total length is usually about 8–10 millimetres (0.31–0.39 in) for the adult male and 10–12 mm (0.39–0.47 in) for the female, but the width of both sexes, including the legs, is about 4 mm (0.16 in).

The body of Artemia is divided into head, thorax, and abdomen. The entire body is covered with a thin, flexible exoskeleton of chitin to which muscles are attached internally and shed periodically. In female Artemia a moult precedes every ovulation.

For brine shrimp, many functions, including swimming, digestion and reproduction are not controlled through the brain; instead, local nervous system ganglia may control some regulation or synchronization of these functions. Autotomy, the voluntary shedding or dropping of parts of the body for defence, is also controlled locally along the nervous system. Artemia have two types of eyes. They have two widely separated compound eyes mounted on flexible stalks. These compound eyes are the main optical sense organ in adult brine shrimps. The median eye, or the naupliar eye, is situated anteriorly in the centre of the head and is the only functional optical sense organ in the nauplii, which is functional until the adult stage.

Healthy Shrimp Recipes Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight with Ground Beef