Saturday, 26 February 2011

Eating Healthy On Vacation




It can be very tempting to abandon your good sense



of healthy eating on vacation. Although you may



strive for healthy eating, it's easy to drift off



and grab an ice cream cone here and there. There



are however, ways to watch what you eat on



vacation.





It's easier than ever these days to request a low



fat or vegetarian meal on airplane flights. If



you choose to instead drive to your destination,



the quest to find healthy food can get a bit more



complicated.





Rather than simply relying on greasy foods for



nutrition, pack some nutritious foods in a cooler



full of ice packs. Fruits and vegetables, crackers,



yogurt, and sandwiches are all great to have with



you on the road.





Once you arrive at your hotel, you should do



yourself a favor and turn the minibar key down - as



this helps to avoid the temptation. If your hotel



offers a continental breakfast, stick to fruits,



cereals, and proteins. If your hotel has a stove



or microwave, consider bringing your own healthy



food with you.





If you simply must eat out, do so only when you



are hungry. Restaurants will usually serve large



portions, so be careful. If you do go a bit over



on a meal, simply cut back on the next.





If you find it hard to fit in three square meals



a day, try to fit in six smaller meals or snacks,



as your body needs fuel every four hours or so.



When you eat out, avoid appetizers. Whatever you



do, do not miss any meals.





When it's possible, you should avoid eating large



meals at night. When your body gets ready for



sleep and slows down, it also burns calories at a



much slower pace. Never eat bread before bed, and



make sure to avoid the butter. Choose fish or



poultry for your meal instead, and include



vegetables as a side dish.





Even though it may sound hard, eating healthy on



vacation isn't really that difficult. All you have



to do is use a little will power, and pass up



foods that you know aren't good for you. This



way, you'll enjoy healthy eating and a healthy



lifestyle wherever you go.





The next time you go on a vacation, always remember



that eating healthy is a way of life. You can



afford to get something you crave, although you



shouldn't make a habit of it. One ice cream



cone or a pizza isn't going to matter - as long as



you know when to stop.


Friday, 25 February 2011

Eating Healthy When Eating Out




If you go out to a restaurant to eat, you probably



watch your calories very closely. To assist you



with your calorie watching when dining out, these



tips will help you make the most of it.





- Always order salad dressings or sauces on the side,



as this way you have control over how much you add



to your meal.





- When you order grilled fish or vegetables, you



should ask that the food be grilled without butter



or oil, or prepared with very little or either or.





- Anytime you order pasta dishes, be on the lookout



for tomato based sauces instead of the cream based



sauces. Tomato based sauces are much lower in fat



and calories, and tomato sauce can even be counted



as a vegetable!





- You should always try to drink water, diet soda,



or tea instead of soda or beverages that contain



alcohol.





- If you order dessert, share with a friend. Half



of the dessert will equal half of the calories.





- When you choose a soup, remember that cream



based soups are higher in fat and calories than



other soups. A soup can be a great appetizer, as



most are low in calories and you fill you up pretty



fast.





- When ordering a baked potato, ask for salsa instead



of sour cream, butter, cheese, or even bacon. Salsa



is very low in calories and provides a healthy



alternative with plenty of flavor and spice.





- When you are full, stop eating. Listen to your



body and what it tells you.





- If you get full, take half of your meal home.



The second portion of your meal can serve as a second



meal later. This way, you get two meals for the



price of one.





- If you're looking to eat less, order two appetizers



or an appetizer and a salad as your meal.





- If you get a choice of side dishes, get a baked



potato or steamed vegetables instead of french



fries.





- Always look for food on the menu that's baked,



grilled, broiled, poached, or steamed. These types



of cooking use less fat in the cooking process and



are usually much lower in calories.





- Plain bread or rolls are low in both fat and



calories. When you add the butter and oil, you



increase the fat and calorie intake.





- As key ingredients to your meal, choose dishes



with fruits and vegetables. Both fruits and



vegetables are great sources of dietary fiber as



well as many vitamins and minerals.





- Choose foods made with whole grains, such as



whole wheat bread and dishes made with brown rice.





- If you crave dessert, look for something with



low fat, such as berries or fruit.





- Always remember not to deprive yourself of the



foods you truly love. All types of foods can fit



into a well balanced diet.


Wednesday, 23 February 2011

Facts About Nutrition Labels




The nutrition label located on each and every food item,



will tell you all the information about that food. For



some however, this information isn't exactly that reader



friendly. Fear not, as it's actually easier than you



think.





Serving Size



This size is based on the amount people eat. Similar



food items will have similar serving sizes, thus making



it easier to compare 2 foods of the same category.





% Daily Value



This indicates how food will fit in a 2,000 calorie



diet. This will help you to understand if the food



has a lot, or just a little of the important nutrients.





The middle section



The nutrients you'll find listed in the middle section



are the ones that are most important to your health.



This information can help you to calculate your daily



limit of fat, fiber, sodium, and other nutrients.





Vitamins & minerals



The percent daily value found here is the exact same



as the U.S. Recommended Daily Allowance for vitamins



and minerals.





Now that you know what the nutrition label actually



means, it'll be a lot easy to eat healthy. Eating



healthy is a great thing - especially when you use the



nutrition label to assist you with your food choices.


Monday, 21 February 2011

Fight Stress With Healthy Eating




Whenever we get too busy or stressed, we all tend



to make poor food choices that will actually



increase stress and cause other problems. To get



the most of your healthy eating and avoid stress,



follow these simple tips.





Always eat breakfast



Even though you may think you aren't hungry,



you need to eat something. Skipping breakfast



makes it harder to maintain the proper blood and



sugar levels during the day, so you should always



eat something.





Carry a snack



Keeping some protein rich snacks in your car,



office, or pocket book will help you avoid blood



sugar level dips, the accompanying mood swings, and



the fatigue. Trail mix, granola bars, and energy



bars all have the nutrients you need.





Healthy munchies



If you like to munch when you're stressed out,



you can replace chips or other non healthy foods



with carrot sticks, celery sticks, or even



sunflower seeds.





Bring your lunch



Although a lot of people prefer to eat fast food



for lunch, you can save a lot of money and actually



eat healthier if you take a few minutes and pack



a lunch at home. Even if you only do this a few



times a week, you'll see a much better improvement



over eating out.





Stock your home



As important as it is to get the bad food out of



your house, it's even more important to get the good



food in! The best way to do this is to plan a menu



of healthy meals at snacks at the beginning of the



week, list the ingedients you need, then go shop



for it. This way, you'll know what you want when



you need it and you won't have to stress over what


Friday, 18 February 2011

FIVE FISH SOUPS.




Fish stock.



-----------





Ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.





Mode:- Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water.





Time. 2 hours.





Note. Do not make fish stock long before it is wanted, as it soon turns sour.





Crayfish soup.



--------------





Ingredients:- 50 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock.





Mode:- Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning.





Time. 1-1/2 hour.





Eel soup.



---------





Ingredients:- 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of water.





Mode:- Wash the eels, cut them into thin slices, and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve.





Time. 1 hour, or rather more.





Note. This soup may be flavoured differently by omitting the cream, and adding a little ketchup.





Lobster soup.



-------------





Ingredients. 3 large lobsters, or 6 small ones; the crumb of a French roll, 2 anchovies, 1 onion, 1 small bunch of sweet herbs, 1 strip of lemon-peel, 2 oz. of butter, a little nutmeg, 1 teaspoonful of flour, 1 pint of cream, 1 pint of milk; forcemeat balls, mace, salt and pepper to taste, bread crumbs, 1 egg, 2 quarts of water.





Mode:- Pick the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously taking away the brown fin and the bag in the head. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and the water; simmer gently till all the goodness is extracted, and strain it off. Pound the spawn in a mortar, with the butter, nutmeg, and flour, and mix with it the cream and milk. Give one boil up, at the same time adding the tails cut in pieces. Make the forcemeat balls with the remainder of the lobster, seasoned with mace, pepper, and salt, adding a little flour, and a few bread crumbs; moisten them with the egg, heat them in the soup, and serve.





Time. 2 hours, or rather more.





Oyster soup -1.



-------------





Ingredients:- 6 dozen of oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to taste.





Mode:- Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour. Take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for 5 minutes, stir in the boiling cream, pour it over the oysters, and serve.





Time. 1 hour.





Note. This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour.





Oyster soup -2



--------------





Ingredients:- 2 quarts of good mutton broth, 6 dozen oysters, 2 oz. butter, 1 oz. of flour.





Mode:- Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth; thicken with the butter and flour, and simmer for 1/4 of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot.





Time. 3/4 hour.





Prawn soup.



-----------





Ingredients:- 2 quarts of fish stock or water, 2 pints of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, 1 blade of mace, 1 pint of vinegar, a little lemon-juice.





Mode:- Pick out the tails of the prawns, put the bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, and the same quantity of water; stew them for 1/4 hour, and strain off the liquor. Put the fish stock or water into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with a little of the soup, rub them through a tammy, and mix them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon-juice. When it is well cooked, put in a few picked prawns; let them get thoroughly hot, and serve. If not thick enough, put in a little butter and flour.


Wednesday, 16 February 2011

FRUIT COCKTAILS.




Cocktails made of a combination of fruits are often served as the first course of a meal, usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an excellent substitute for heavy cocktails made of lobster or crab, and they may even be used to replace the soup course. The fruits used for this purpose should be the more acid ones, for the acids and flavors are intended to serve as an appetizer, or the same purpose for which the hot and highly seasoned soups are taken. Fruit cocktails should always be served ice cold.





Grapefruit cocktail.



--------------------





The cocktail here explained may be served in stemmed glasses or in the shells of the grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts, half way between the blossom and the stem ends, the fruit removed, and the edges of the shell then notched. This plan of serving a cocktail should be adopted only when small grapefruits are used, for if the shells are large more fruit will have to be used than is agreeable for a cocktail.





2 grapefruits 2 oranges 1 c. diced pineapple, fresh or canned Powdered sugar





Remove the pulp from the grapefruits and oranges. However, if the grapefruit shells are to be used for serving the cocktail, the grapefruit should be cut in half and the pulp then taken out of the skin with a sharp knife. With the sections of pulp removed, cut each one into several pieces. Add the diced pineapple to the other fruits, mix together well and set on ice until thoroughly chilled. Put in cocktail glasses or grapefruit shells, pour a spoonful or two of orange juice over each serving, sprinkle with powdered sugar, garnish with a cherry, and serve ice cold.





Summer cocktail.



---------------





As strawberries and pineapples can be obtained fresh at the same time during the summer, they are often used together in a cocktail. When sweetened slightly with powdered sugar and allowed to become ice cold, these fruits make a delicious combination.





2 c. diced fresh pineapple 2 c. sliced strawberries Powdered sugar





Prepare a fresh pineapple, and cut each slice into small pieces or dice. Wash and hull the strawberries and slice them into small slices. Mix the two fruits and sprinkle them with powdered sugar. Place in cocktail glasses and allow to stand on ice a short time before serving.





Fruit cocktail.



---------------





A fruit cocktail proper is made by combining a number of different kinds of fruit, such as bananas, pineapple, oranges, and maraschino cherries. Such a cocktail is served in a stemmed glass set on a small plate. Nothing more delicious than this can be prepared for the first course of a dinner or a luncheon that is to be served daintily. Its advantage is that it can be made at almost any season of the year with these particular fruits.





2 bananas 1 c. canned pineapple 2 oranges 1 doz. maraschino cherries Lemon juice Powdered sugar





Peel the bananas and dice them. Dice the pineapple. Remove the pulp from the oranges in the manner, and cut each section into several pieces. Mix these three fruits. Cut the cherries in half and add to the mixture. Set on ice until thoroughly chilled. To serve, put into cocktail glasses and add to each glass 1 tablespoonful of maraschino juice from the cherries and 1 teaspoonful of lemon juice. Sprinkle with powdered sugar and serve.


Monday, 14 February 2011

Healthy Breakfast Ideas




A lot of studies and research has shown that kids



who eat breakfast perform better in school and



have a healthier diet. Eating breakfast will help



promote the proper growth and maximize school



performance as well.





Breakfast is often times a victim of the morning



time crunch. Even though you may be tempted to



skip breakfast, you can simplify your morning



routine by following these 8 tips:





1. Finish homework and pack school bags



at night.



2. Decide on what your children will



wear to school before you go to bed and locate



lost shoes for the following day.



3. In the morning, get up 15 minutes



earlier.



4. Give up computer games and morning



television.



5. Have healthy foods on hand. You



should also shop for breakfast foods with your kids



and take into account their personal preferences.



6. Set the cereal out the night before.



For younger children, fill a zippered plastic bag



with her portion, then add the milk in the



morning.



7. Allow your children to use the



microwave often, as most breakfast foods can be



prepared in under 5 minutes.



8. Allow your kids to eat in the car or



on the way to school.





There are several foods that you can eat for



breakfast, even leftovers from supper if they



are sufficient. You can eat bagels, pizza with



fruit juice, pretzels, or the normal bacon and



eggs that breakfast is known for. Most foods are



a snap to prepare, and won't take you but a



few minutes.





The next time you are in a hurry in the morning,



remember that you are probably about to skip the



most important meal of the day. If you follow the



tips above, you'll find that you have plenty of


Saturday, 12 February 2011

Healthy Fat Intake




This information is aimed at helping you to



reduce your fat intake. The average individual



eats too much fat, a factor that's linked to



a variety of health problems, including cancer.



Diets that are high in fat are associated with



breast and colon cancer, with some studies



linking high fat to prostate cancer as well.





A majority of people can bring their fat intakes



down to a healthy range by making a few adjustments



in the way they shop, cook, and prepare the foods



they eat.





Now days, it's getting easier and easier to control



the amount of fat you consume. The fat content of



foods are now available through the nutrition label



and through brochures distributed by food companies



and even fast food restaurants.





You can use this information on nutrition to choose



lower fat foods by comparing products and food



brands. Once you have a rough idea of what a healthy



intake of fat is, you'll know what you can and what



you can't have.





From day to day, the amount of fat you eat will



vary. Some meals and some days will be higher in



fat than others. Even high fat meals can be kept



in line with healthy eating as long as you balance



those days accordingly. The average fat intake over



the course of weeks and months is important, not the



fat intake of every meal and food you consume.





Younger adults and high active adults who have



higher calorie needs can probably eat a little more



fat. Older adults and those that aren't very active



should aim for a lower fat intake. This way, you



can control your fat intake and avoid the many



problems that fat is associated with.


Thursday, 10 February 2011

HYGIENE OF DIGESTION.


With the stomach and other digestive organs in a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the fact that food is required, or satiety warns us that a sufficient amount or too much has been eaten. Perfect digestion can only be maintained by careful observance of the rules of health in regard to habits of eating.



On the subject of Hygiene of Digestion, we quote a few paragraphs from Dr. Kellogg's work on Physiology, in which is given a concise summary of the more important points relating to this:



"The hygiene of digestion has to do with the quality and quantity of food eaten, in the manner of eating it.



If the food is eaten too rapidly, it will not be properly divided, and when swallowed in coarse lumps, the digestive fluids cannot readily act upon it. On account of the insufficient mastication, the saliva will be deficient in quantity, and, as a consequence, the starch will not be well digested, and the stomach will not secrete a sufficient amount of gastric juice. It is not well to eat only soft or liquid food, as we are likely to swallow it without proper chewing. A considerable proportion of hard food, which requires thorough mastication, should be eaten at every meal.



Drinking Freely at Meals is harmful, as it not only encourages hasty eating, but dilutes the gastric juice, and thus lessens its activity. The food should be chewed until sufficiently moistened by saliva to allow it to be swallowed. When large quantities of fluid are taken into the stomach, digestion does not begin until a considerable portion of the fluid has been absorbed. If cold foods or drinks are taken with the meal, such as ice-cream, ice-water, iced milk or tea, the stomach is chilled, and a long delay in the digestive process is occasioned.



The Indians of Brazil carefully abstain from drinking when eating, and the same custom prevails among many other savage tribes.



Eating between Meals.


---------------------



The habit of eating apples, nuts, fruits, confectionery, etc., between meals is exceedingly harmful, and certain to produce loss of appetite and indigestion. The stomach as well as the muscles and other organs of the body requires rest. The frequency with which meals should be taken depends somewhat upon the age and occupation of an individual. Infants take their food at short intervals, and owing to its simple character, are able to digest it very quickly. Adults should not take food oftener than three times a day; and persons whose employment is sedentary say, in many cases at least, adopt with advantage the plan of the ancient Greeks, who ate but twice a day.



Simplicity in Diet.


-------------------



Taking too many kinds of food at a meal is a common fault which is often a cause of disease of the digestive-organs. Those nations are the most hardy and enduring whose dietary is most simple. The Scotch peasantry live chiefly upon oatmeal, the Irish upon potatoes, milk, and oatmeal, the Italian upon peas, beans, macaroni, and chestnuts; yet all these are noted for remarkable health and endurance. The natives of the Canary Islands, an exceedingly well-developed and vigorous race, subsist almost chiefly upon a food which they call gofio, consisting of parched grain, coarsely ground in a mortar and mixed with water.



Eating when Tired.


-----------------



It is not well to eat when exhausted by violent exercise, as the system is not prepared to do the work of digestion well. Sleeping immediately after eating is also a harmful practice. The process of digestion cannot well be performed during sleep, and sleep is disturbed by the ineffective efforts of the digestive organs. Hence the well-known evil effects of late suppers.



Eating too Much.


---------------



Hasty eating is the greatest cause of over-eating. When one eats too rapidly, the food is crowded into the stomach so fast that nature has no time to cry, 'Enough,' by taking away the appetite before too much has been eaten. When an excess of food is taken, it is likely to ferment or sour before it can be digested. One who eats too much usually feels dull after eating."

Monday, 7 February 2011

Healthy Grocery Shopping




Grocery shopping is something we all have to do, even



though choosing the right foods can be very hard



indeed. To assist you with your healthy grocery



shopping, the tips below can indeed help make things



easier than ever before:





1. Never go grocery shopping on an empty stomach.





2. Select canned fruits and tuna that are packed in



water, not oil or syrup.





3. Look at the labels for the words "hydrogenated"



or "partially hydrogenated". The earlier you see



them appear on the list, the higher the amount of



unhealthy trans fatty acids the food will contain.





4. Don't buy turkey with the skin on it, and if



you plan to buy chicken - buy a chicken breast



meal.





5. When you select frozen dinners, select those



that are not only low in fat, but low in sodium



and cholesterol as well.





6. If you aren't consuming enough dairy products,



go with calcium fortified orange juice instead.





7. Go for whole grain breads, cereals, and rolls.





8. Give cantaloupe a try. With just 95 calories,



half of the melon will provide more than a day's



supply of Vitamin C and beta carotene.





9. Don't be tricked into buying yogurt covered



by nuts or raisins, as the coating is normally



made of sugar and partially hydrogenated oils.





10. Get some of the low fat treats, such as



pretzels, ginger snaps, and angel food cake.





By following the above tips when grocery shopping,



you'll avoid the bad foods and get those that you



need. There are many different healthy foods at



the grocery store, all it takes is the will power



to go past the bad foods and on to the good ones.


Saturday, 5 February 2011

Healthy Food Choices




Eating healthy is something we all would like to do,



although it can be hard. In order to eat healthy, you



must first make the right food choices. Eating healthy



is all about what you eat, which makes the choices very



crucial to your results.





Grains



You should consume 6 ounces of grains per day. To do this,



you can eat 3 ounces of whole grain cereals, breads, rice,



crackers, or pasta. You can get an ounce of grains in



a single slice of bread, or 1 cut of cereal.





Vegetables



These should be varied, as you should eat 2 1/2 cups of



them each day. You should start eating more of the dark



vegetables, such as broccili and spinach. Carrots and



sweet potatoes are good as well. You should also eat



more dry beans such as peas, pinto beans, and even kidney



beans.





Fruits



Fruits are very important. You should try to eat 2 cups



of them each day. Focus on eating a variety, such as



fresh, frozen, canned, or even dried fruit. You can



drink fruit juices as well, although you should use



moderation when doing so.





Milk



Milk is your calcium rich friend. For adults, 3 cups



is the ideal goal. For kids 2 - 8, 2 cups is where you



want to be. When choosing milk products or yogurt, you



should go for fat-free or low-fat. Those of you who



don't like milk or can't have it, should go for lactose



free products or other sources of calcium such as fortified



foods and beverages.





Meat and beans



Eating 5 ounces a day is the ideal goal, as you should go



lean with your protein. When eating meat, always bake it,



grill it, or broil it, as this will prevent grease from



adding to the equation. You should vary your protein



as well, with more fish, beans, peas, and nuts.





When cooking your food, you should also limit solid fats



such as butter, margarine, shortening, and lard. These



foods may add flavor to your dishes, although they can



also help raise your cholesterol as well. Therefore, you



should try to add these foods and any foods that happen



to contain them.





To help keep your saturated fat, trans fat, and sodium low,



you can check the nutrition facts label. This label can



be found on the food package and will tell you all the



information you need to know about the food item.





By picking your foods wisely and watching what you eat,



you'll help control your lifestyle. Exercise is great as



well, as it goes along perfect with a healthy eating



lifestyle. No matter what your age may be, eating healthy



will help you keep your active lifestyle for years and



years - even help you and your health in the long run


Thursday, 3 February 2011

Kids Eating Healthy




Fast food is a big part of modern life these days,



making it very hard to teach a child how he or she



should eat healthy. The cheapest and easiest foods



are those that are normally the least healthy. If



you give your child the choice between healthy food



and junk food, you normally won't like the results.





Even though it isn't possible to get a child to like



all healthy foods, there are some ways to get your



child to try and hopefully like at least a few of



them. You can be as creative as you like, as getting



kids to eat healthy foods can be a little harder than



you may think.





- Sneak the healthy food in. Even though it would



be great if your kid understood the importance of



fruits and vegetables, this isn't always possible.



If you can't get them to eat good food willingly,



there are ways to sneak them in, such as making



muffins out of bananas or apples, or pizza with



spinach on it.





- Call fruits and vegetables by funny names. You



can refer to broccoli as "trees", making them



more fun to eat. There are many different names



you can call fruits and vegetables, even making up



your own if you prefer. Most kids prefer to eat



foods that sound fun.





- Make the foods taste better. Ranch dressing is



great for broccoli, while peanut butter is a great



topping for celery. There are several combinations



for vegetables that can make them taste much



better. You can let your child pick a topping



for a vegetable, even if it's something you wouldn't



normally like yourself.





- Dress the vegetables up. Just as much as calling



them names help kids eat healthy foods, making them



look funny also helps. You can do this by making



funny designs on the plate, or setting them up to



look like people. Although some parents don't like



their kids playing with their food, sometimes it



helps to get them to eat healthier.





There are several ways to make your kids eat



healthier, but to make them enjoy it also has to



be fun as well. This isn't always an easy task,



because kids normally don't like foods that are



good for them. It can however, be done with a bit



of creativity. Hopefully, doing this will help



your child develop a love of healthy foods for the


Wednesday, 2 February 2011

MACARONI RECIPES.




Home-made macaroni.



------------------





To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.





Boiled macaroni.



---------------





Put a larg cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot.





Macaroni with cream sauce.



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Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork.





Macaroni with tomato sauce.



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Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish.





Macaroni baked with granola.



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Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve.





Eggs and macaroni.



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Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour over the whole a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.