7 Detox Smoothies With Added Health Benefits

Smoothies are a great way to boost your fruits and veggies daily intake.  It makes a delicious quick breakfast, a nice refreshing snack, a wonderful healthy dessert or a super post-training drink.  Not only the flavor combinations are infinite, you can prepare different recipes to benefit from specific health components from its ingredients.  One other great thing about smoothies is that to the opposite of simple juices, it keeps all the natural fiber, which help cleansing the digestive tract.  The powerful detox foods that go into it help your liver to detox naturally, and they can help you stay healthy and look great.

1.Flat Tummy

Rich in digestion supporting ingredients, this smoothie will help prevent bloating and digestive stress that can sabotage your tummy flattening efforts.

• 3/4 c. papaya
• 3/4c. sliced peaches
• 1/2 pear, sliced
• 1 tsp fresh ginger
• 2 mint leaves
• Water to thin

2.Skin Saver

Antioxidants in berries are known to help to fight wrinkles and other skin ageing signs.  Berries are also a great way to control blood sugar that can sabotage your complexion.  This smoothie also contains Omega 3, to fight inflammation, as well as vitamins E and C, both renown to help the skin.

• 3/4 c blueberries
• 3/4 c pitted cherries
• 5   strawberries
• 1/4 avocado, peeled and pitted
• 2 tsp wheat germ (optional)
• 2 tsp ground flaxseed
• Water, to thin

3.Peanut Butter Energy Booster

This protein-rich and minerals-filled smoothie will give you long-lasting energy.  Cinnamon will help to control your blood sugar so your energy level won’t crash too quickly.

• 1 big banana
• 1 scoop of natural hemp protein powder
• 2 tsp of natural peanut butter
• 1 handful of fresh baby spinach
• 1/2 tsp of cinnamon
• Water, to thin

4.Bone Lover

This vitamin-rich green smoothie contains calcium, magnesium and other bone building minerals to keep your bone strong and healthy.

• 2 bananas
• 1 handful of Swiss chard leaves, stems removed
• 1 handful of kale leaves
• 1 tsp of green Matcha powder
• 1/2 cup of homemade almond milk

5.Immune System Booster

Rich in vitamin A, C and zinc, this smoothie can increase the production of white blood cells and antibodies to get your body ready to resist this season’s infections.

• 1/2 c. mango cubes
• 1/2 c. cantaloupe cubes
• 1/2 c. fresh pineapple cubes
• 1/4 c. chopped pumpkin seeds
• Water, to thin

6.Natural Skin Tanner

Studies have proven that a beta-carotene rich diet can make your complexion glow, and that particular skin tone is usually considered healthier than a regular skin tan. This smoothie can help you get that healthy glow without risking your skin lying under the sun.

• 1/2 cup of cantaloupe cubes
• 1/2 cup of papaya
• Juice of 1 orange
• 1/2 cup of carrot juice (or water)
• 1 small knob of fresh ginger

7.Antioxidant Power

Feel the power of this detox foods-rich smoothie.  Very rich in antioxidants, this smoothie will help to support your liver to detox naturally and help your body stay healthy and young longer.

• 1/3 cup of blueberries
• 1/3 cup of raspberries
• 1/3 cup of pomegranate kernels
• 1/4 cup of beet juice (optional)
• 1 banana
• Water to thin 

What do you add to your Smoothies?

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11 Easy healthy Lunches

Stop waiting in line for too-expensive salads or sandwiches that pack on double your daily calorie needs. we share their best DIY lunch recipes so you can save some cash and lose weight at the same time.

1.Hummus and Roasted Veggie Pizza

Ingredients
1 soft tortilla shell
Handful of your favorite veggies (try spinach, tomatoes, and zucchini)
Hummus
1 tablespoon olive oil
1 garlic clove, minced
Salt and pepper, to taste
Crumbled goat cheese
Directions
1. Roast veggies for about 20 minutes at 350°F with the olive oil, garlic, salt, and pepper.
2. Top your favorite type of tortilla with hummus (store-bought or homemade), add the roasted veggies and some goat cheese, then bake for 10 minutes at 350°F.
3. Slice and enjoy!

2.Quinoa Edamame Salad

Ingredients
1/4 cup dry quinoa
1 cup shelled edamame
8-10 grape tomatoes, sliced in half
1/3 cup chopped onion
2-3 tablespoons vegetable broth
For the dressing
2 lemons, squeezed
2 teaspoons Dijon mustard
1 teaspoon agave nectar
Sprinkle of cumin or black pepper
Directions
1. Cook quinoa in a pot with about 1 cup water until it becomes like rice.
2. In a heated pan, pour the vegetable broth and simmer. Add onions, tomatoes, and edamame. Transfer quinoa to heated pan and stir-fry.
3. Add dressing on top and serve. Makes one hearty meal or two smaller portions.

3.5-Minute Turkey, Avocado, and Hummus Wrap

Ingredients
1 whole wheat tortilla
2-3 tablespoons red pepper hummus
3 slices low-sodium deli turkey
1/4 avocado, sliced
Pickle slices
Directions
Spread tortilla with hummus, then layer on turkey, avocado, and pickle slices. Roll, then slice. Makes 1 wrap.

4.Turkey Chili Taco Soup

Ingredients
1 1/3 pounds 99 percent lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10 ounces RO*TEL Tomatoes and Green Chilies
15 ounces canned or frozen corn, thawed and drained
15 ounces kidney beans, drained
8 ounces tomato sauce
16 ounces fat-free refried beans
1 packet reduced sodium taco seasoning
2 1/2 cups fat-free low-sodium chicken broth
Directions
1. In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook for 2-3 minutes.
2. Add tomatoes, corn, kidney beans, tomato sauce, refried beans, taco seasoning, and chicken broth. Bring to a boil and simmer for 10-15 minutes.
3. Optional: Serve with a few baked tortilla chips and your favorite toppings such as low-fat sour cream, jalapenos, reduced-fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers for individual portions for future meals. Serves 9 with a serving size of 1 1/4 cups.

5.Sweet Tuna Salad

Ingredients
1 can tuna in water, drained
3-4 tablespoon sweet relish
2 tablespoon plain Greek yogurt
1 tablespoon honey mustard
Salt and pepper
Optional add-ins: onions, baby carrots, cucumbers, celery, corn, dried cranberries, or chopped grapes
Directions
Combine all ingredients in a bowl, mix together and enjoy on top of a bed of lettuce, in a sandwich or pita, or scooped up with your favorite whole-grain crackers.

6.Pasta 'n' Peas

Ingredients
2 ounces whole wheat rotini or penne
2 teaspoons olive oil
2-3 cloves garlic, minced
1/2 cup frozen peas
1 tablespoon Parmesan cheese
Directions
1. Cook pasta according to package directions.
2. While pasta is cooking, heat oil over medium heat.
3. Add garlic to oil and cook until garlic is translucent, being careful not to burn it (lower the heat if needed).
4. Add the peas and cook until heated through.
5. Drain the pasta when it's done cooking, then add it to the peas and garlic. Toss to coat and serve.

7.Cheesy Chicken Wrap

Ingredients
1 spinach tortilla
1 Laughing Cow Sun Dried Tomato cheese wedge
Sliced deli meat (for an extra kick try Boar's Head Cajun Chicken)
Tomato slices
Fresh spinach leaves
Any other fresh vegetables
Directions
1. Spread the Laughing Cow cheese wedge all over the tortilla.
2. Layer fresh spinach leaves on tortilla.
3. On one end, layer the deli meat, along with fresh vegetables.
4. Roll up starting with the end with meat and vegetables.
5. Slice in half and serve.

8.Kicka** Kale Salad

Ingredients
2 cups kale, washed and roughly chopped
1/4 cup garbanzo beans, rinsed and drained
1/4 cup avocado, chopped
1 handful alfalfa sprouts or pea shoots
1 carrot, chopped
1 Persian cucumber, chopped
1/2 red pepper, chopped
2 tablespoons sunflower seeds or chopped walnuts
Optional: 1/2 apple, chopped, 4 ounces grilled chicken or sliced turkey
2 tablespoons dressing
Dressing Ingredients
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon mustard
1/2 lemon, juiced
Salt and pepper, to taste
Directions
Combine all ingredients in a large mixing bowl. Toss with dressing and dig in!

9.Mexican Cauliflower "Rice" Bowl

Ingredients
1 head cauliflower
1/2 red pepper
1/2 cup black beans
1/2 cup pineapple, cubed
1/4 cup red onion
1/2 avocado, cubed
1 carrot, diced
Cilantro
Salsa
Cumin, cinnamon, red pepper flakes, salt, and pepper to taste
Directions
1. Cut cauliflower and red pepper into pieces and place in a food processor or blender. Pulse the pieces until they are the size and consistency of rice.
2. Transfer "rice" to a medium bowl. Top with remaining ingredients and sprinkle with cumin, cinnamon, red pepper flakes, and salt and pepper.

10.Burrito Salad

Ingredients
1 1/2 cups lettuce
1/2 cup brown rice, cooked
1/3 cup black beans, cooked
1 cup vegetables (try tomatoes, red peppers, onions, or roasted sweet potatoes)
2 tablespoons avocado or guacamole
2 tablespoons salsa
Sprinkle of low-fat cheese
Directions
1. Place lettuce in large Tupperware container.
2. Add the rice and beans.
3. Top with your choice of vegetables, plus salsa and cheese (if desired).
4. Eat cold or microwave for 20 seconds and serve.

11.Southwest Chicken Quinoa

Ingredients
1 tablespoon olive oil
1/2 green pepper, chopped
1/2 onion, chopped
1 pound chicken, cooked and diced
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon salt
3 cups quinoa, cooked
1 cup low fat plain Greek yogurt
1/2 cup cilantro
Salsa
Directions
1. Saute vegetables in olive oil until tender.
2. Add the spices and chicken to the vegetable mixture and cook for 2 minutes.
3. Combine quinoa and the vegetable mixture, then stir in Greek yogurt.
4. Last, stir in cilantro and top with salsa

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15 Super-Healthy Smoothies

 
Satisfy your taste buds all year round

These delicious healthy smoothie recipes make it easy to eat healthy with fruit, milk, immune-boosting yogurt, and other nutritious ingredients—and they're great for those on a smoothie diet, too.

Find a favorite new drink now!


1.Orange Dream Creamsicle 
 
A low-calorie, healthy smoothie that tastes just like a creamsicle. A perfect post-workout thirst quencher or mid-afternoon snack.

Ingredients
 
1 navel orange, peeled 
 1/4 cup fat-free half-and-half or fat-free yogurt
2 tablespoons frozen orange juice concentrate
1/4 teaspoon vanilla extract
4 ice cubes

Directions 
 
In a blender, combine the orange, half-and-half or yogurt, orange juice concentrate, vanilla, and ice cubes. Process until smooth 

2.Green Tea, Blueberry, and Banana Smoothie
 
3 tbsp water
1 green tea bag
2 tsp honey
1 1/2 C frozen blueberries
1/2 med banana
3/4 C calcium fortified light vanilla soy milk
 
Directions 
 
In small glass measuring cup or bowl, microwave water on high until steaming hot. Add tea bag and allow to brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves.
In blender with ice crushing ability, combine berries, banana, and milk.
 
Add tea to blender. Blend ingredients on ice crush or highest setting until smooth. (Some blenders may require additional water to process the mixture.) Pour smoothie into tall glass and serve
 
3.Berry Breakfast Smoothie
 
Don't let its pink-liciousness fool you. The berries turn on detoxifying enzymes and ginger stimulates digestion in this recipe from Prevention Food Director Lori Powell.
 
Ingredients

1 C frozen unsweetened raspberries
3/4 C chilled unsweetened almond or rice milk
1/4 C frozen pitted unsweetened cherries or raspberries
1 1/2 tbsp honey
2 tsp finely grated fresh ginger
1 tsp ground flaxseed
2 tsp fresh lemon juice 

Directions
 
Combine all ingredients in blender, adding lemon juice to taste. Puree until smooth. Pour into 2 chilled glasses

4.Strawberry- Banana Smoothie
 
Strawberries and banana make the ultimate smoothie blend. Enjoy it in supplement to a light breakfast or as a energizing snack. Get your protein on-the-go!
 
Ingredients
 
1 cup plain nonfat yogurt
1 banana
1/2 cup orange juice
6 frozen strawberries

Directions

in a blender, combine the yogurt, banana, juice, and strawberries for 20 seconds. Scrape down the sides and blend for an additional 15 seconds.
5.Strawberry- Kiwi Smoothie
 
Ingredients
 
 1 1/4 cups cold apple juice
1 ripe banana, sliced
1 kiwifruit, sliced
5 frozen strawberries
1 1/2 teaspoons honey
 
Directions
 
In a blender, combine the juice, banana, kiwifruit, strawberries, and honey. Blend until smooth. 

6.Blueberry- Banana Soy Milk Smoothie

A low calorie smoothie made with soy milk. Frozen banana and blueberries are the key to making a thick and creamy drink.

Ingredients

1 1/4 cups light soy milk
1/2 cup frozen loose-pack blueberries
1/2 frozen banana, sliced
2 teaspoons sugar or 2 packets artificial sweetener
1 teaspoon pure vanilla extract

Directions 
 
In a blender, combine 1 cup of the milk, the blueberries, banana, sugar or sweetener, and vanilla extract. Blend for 20 to 30 seconds, or until smooth. Add up to 1/4 cup more milk if a thinner smoothie is desired.

7.Papaya Smoothie
 
It's milk-shakey but good for you.
 
Ingredients
 
1 papaya, cut into chunks
1 cup fat-free plain yogurt
1/2 cup fresh pineapple chunks
1/2 cup crushed ice
1 teaspoon coconut extract
1 teaspoon ground flaxseed

Directions
 
In a blender, combine the papaya, yogurt, pineapple, ice, coconut extract, and flaxseed. Process for about 30 seconds, or until smooth and frosty
 
8.Apricot- Mango Smoothie

 Ingredients
 
6 apricots, peeled, pitted, and chopped (about 2 cups) 
2 ripe mangoes, 10 to 12 ounces each, peeled and chopped (about 2 cups)
1 cup of  milk or  yogurt 
4 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
8 ice cubes
lemon peel twists (garnish)

Directions
 
 Place the apricots, mangoes, milk or yogurt, lemon juice, and vanilla extract in a blender. Process for 8 seconds. Add the ice cubes, and process 6 to 8 seconds longer, or until smooth.
Pour into tall glasses, garnish with lemon twists, if desired, and serve immediately.

9.Watermelon Wonder  
Ingredients

 2 cups chopped watermelon
1/4 cup fat-free milk
2 cups ice

Directions
 
 In a blender, combine the watermelon and milk, and blend for 15 seconds, or until smooth. Add the ice, and blend 20 seconds longer, or to your desired consistency. Add more ice, if needed, and blend for 10 seconds.

10.Berry Good Smoothie
 
Ingredients
 
 1 1/2 C chopped strawberries
1 C blueberries
1/2 C raspberries
2 tbsp honey
1 tsp fresh lemon juice
1/2 C ice cubes

Directions
 
Blend all ingredients.

11.Sunrise Smoothies
 
The beautiful color of creamy low-fat peach yogurt blended with apricot nectar is like an early-morning sunrise.

Ingredients
 
1 banana
1 cup apricot nectar, chilled
1 container (8 ounces) low-fat peach yogurt
1 tablespoon frozen lemonade concentrate
1/2 cup club soda, chilled

Directions
 
 In a blender or food processor, combine the banana, apricot nectar, yogurt, and lemonade concentrate. Process for 30 seconds, or until smooth and creamy. Stir in the club soda and serve immediately.
 
12.Banana- Ginger Smoothie

Ginger has long been touted as a remedy for all manner of the "queezies," including heartburn, as well as nausea and motion sickness. Here, ginger teams up with a banana, which acts as a natural antacid. So before you reach for an over-the-counter product for relief, whip up one of these soothing smoothies--it just may do the trick.

Ingredients
 
 1 banana, sliced
3/4 cup (6 ounces) vanilla yogurt
1 tablespoon honey
1/2 teaspoon freshly grated ginger
 
13.Berry Berry Smoothie
 
Ingredients
 
 1/2 cup frozen unsweetened raspberries
1/2 cup frozen unsweetened strawberries
3/4 cup unsweetened pineapple juice
1 cup (8 ounces) fat-free vanilla yogurt

Directions
 
In a blender, combine the raspberries, strawberries, and pineapple juice. Add the yogurt. Blend until smooth.
 
14.Tutti- Frutti Smoothie 
 
his portable fruit bowl is refreshing, pure, and simple. For an extra-frosty frappe, slice the bananas onto a sheet of waxed paper and freeze them
overnight.

Ingredients
1/4 cupsloose-pack mixed frozen berries or strawberries 
1/4 cupscanned crushed pineapple in juice
1/4 cupsplain yogurt
1/4 cupssliced ripe banana
1/4 cupsorange juice 

Directions
 
 In a food processor fitted with the metal blade, in a blender, or in a large measuring cup with an immersion blender, combine the berries, pineapple (with juice), yogurt, banana, and orange juice. Process for about 2 minutes, or until smooth 

15.Yogurt- Berry Smoothie   

"This low-fat, low-calorie treat helps fulfill your fruit requirement for the day."

Ingredients

1 cup frozen berries, such as blueberries, raspberries, or strawberries
1/2 cup low-fat yogurt (any flavor)
1/2 cup orange juice or other juice

Directions 
 
Place the berries, yogurt, and orange juice in a blender and pulse for 30 seconds. Blend for 30 seconds, or until smooth.

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The Most Common Cooking Mistakes "Learn how to avoid these common mistakes for success every time."

Our Most Common Cooking Mistakes

Every cook, being human, errs, bungles, botches, and screws up in the kitchen once in a while. If you have not "caramelized" fruit in salt rather than sugar, you have not suffered the most embarrassing mistake made by one of our editors. We did not have to look much farther than our staff―and their encounters with readers, friends, and relatives―to compile a list of common, avoidable culinary boo-boos.

The creative cook can often cook her way out of a kitchen error, but the smart cook aims to prevent such creativity from being necessary. Here are over 40 ways to be smarter every time.

1. You don’t taste as you go.

Result: The flavors or textures of an otherwise excellent dish are out of balance or unappealing.

For most cooks, tasting is automatic, but when it’s not, the price can be high. Recipes don’t always call for the "right" amount of seasoning, cooking times are estimates, and results vary depending on your ingredients, your stove, altitude…and a million other factors. Your palate is the control factor.

Think that experienced cooks don’t forget this most basic rule? Cooking Light Associate Food Editor Tim Cebula was sous chef in a notable restaurant when he served up "caramelized" pineapple that somehow refused to brown. Turns out Tim had coated the fruit in salt, not sugar. "That’s why it wouldn’t caramelize.

2. You don’t read the entire recipe before you start cooking.

Result: Flavors are dull, entire steps or ingredients get left out.

Even the best-written recipes may not include all the headline information at the top. A wise cook approaches each recipe with a critical eye and reads the recipe well before it’s time to cook. Follow the pros' habit of gathering your mise en place―that is, having all the ingredients gathered, prepped, and ready to go before you turn on the heat.

“Trust me,” says former Cooking Light Test Kitchen tester Mary Drennen Ankar, “you don’t want to be an hour away from dinner guests arriving when you get to the part of the recipe that says to marinate the brisket overnight or simmer for two hours.”

3. You make unwise substitutions in baking.

Result: You wreck the underlying chemistry of the dish.

Substitutions are a particular temptation, and challenge, with healthy cooking. At Cooking Light it's our job to substitute lower-fat ingredients―to change the cooking chemistry a bit while capturing the soul of a dish. When it comes to baking, this is as much science as art.

"I'll get calls from readers about cakes turning out too dense or too gummy," says Test Kitchen Director Vanessa Pruett. "After a little interrogation, I’ll get to the truth―that the reader used ALL applesauce instead of a mix of applesauce and oil or butter or went with sugar substitute in place of sugar." Best practice: Follow the recipe, period.

4. You boil when you should simmer.

Result: A hurried-up dish that’s cloudy, tough, or dry.

This is one of the most common kitchen errors. First, let’s clarify what we mean by simmering: A bubble breaks the surface of the liquid every second or two. More vigorous bubbling than that means you've got a boil going. And the difference between the two can ruin a dish.

"I had a friend serve me a beef stew once that gave me a real jaw workout," says Nutrition Editor Kathy Kitchens Downie. "She boiled the meat for 45 minutes instead of simmering it for a couple of hours. She says she just wanted it to get done more quickly. Well, it was 'done,' but meat cooked too quickly in liquid ironically turns out very dry. And tough, really tough."

5. You overheat chocolate.

Result: Instead of having a smooth, creamy, luxurious consistency, your chocolate is grainy, separated, or scorched.

The best way to melt chocolate is to go slowly, heat gently, remove from the heat before it’s fully melted, and stir until smooth. If using the microwave, proceed cautiously, stopping every 20 to 30 seconds to stir. If using a double boiler, make sure the water is simmering, not boiling. It’s very easy to ruin chocolate, and there is no road back.

Associate Food Editor Julianna Grimes recently made a cake but didn’t pay close enough attention while microwaving the chocolate. It curdled. "It was all the chocolate I had on hand, so I had to dump it and change my plans."

6. You over-soften butter.

Result: Cookies spread too much or cakes are too dense.

We’ve done it: forgotten to soften the butter and zapped it in the microwave to do the job quickly. Better to let it stand at room temperature for 30 to 45 minutes to get the right consistency. You can speed the process significantly by cutting butter into tablespoon-sized portions and letting it stand at room temperature.

Properly softened butter should yield slightly to gentle pressure. Too-soft butter means your cookie dough will be more like batter, and it will spread too much as it bakes and lose shape. Butter that’s too soft also won’t cream properly with sugar, and creaming is essential to creating fluffy, tender cakes with a delicate crumb.

7. You overheat low-fat milk products.

Result: The milk curdles or "breaks," yielding grainy mac and cheese, ice cream, or pudding.

If you're new to lighter cooking, you may not know that even though you can boil cream just fine, the same is not true for other milk products, which will curdle. The solution is to cook lower-fat dairy products to a temperature of only 180° or less.

Use a clip-on thermometer, hover over the pan, and heat over medium-low or low heat to prevent curdling. And if it curdles, toss and start again. One alternative: Stabilize milk with starch, like cornstarch or flour, if you want to bring it to a boil; the starch will prevent curdling (and it'll thicken the milk, too).

8. You don’t know your oven’s quirks and idiosyncrasies.

Result: Food cooks too fast, too slow, or unevenly.

Ideally, every oven set to 350° would heat to 350°. But many ovens don't, including expensive ones, and some change their behavior as they age. Always use an oven thermometer. Next, be aware of hot spots. If you’ve produced cake layers with wavy rather than flat tops, hot spots are the problem.

SaBrina Bone, who tests in our kitchen, advises the "bread test:" Arrange bread slices to cover the middle oven rack. Bake at 350° for a few minutes, and see which slices get singed―their location marks your oven's hot spot(s). If you know you have a hot spot in, say, the back left corner, avoid putting pans in that location, or rotate accordingly.

9. You’re too casual about measuring ingredients.

Result: Dry, tough cakes, rubbery brownies, and a host of other textural mishaps.

In lighter baking, you're using less of the butter and oil that can hide a host of measurement sins. One cook's "cup of flour" may be another cook's 1¼ cups. Why the discrepancy? Some people scoop their flour out of the canister, essentially packing it down into the measuring cup, or tap the cup on the counter and then top off with more flour. Both practices yield too much flour.

"Lightly spoon flour into dry measuring cups, then level with a knife," advises Test Kitchen Director Vanessa Pruett. A dry measuring cup is one without a spout―a spout makes it difficult to level off the excess flour with the flat side of a knife. "Lightly spoon" means don’t pack it in.

10. You overcrowd the pan.

Result: Soggy food that doesn’t brown.

Food releases moisture as it's cooked, so leave room for the steam to escape. It's easy to overcrowd a pan when you're in a hurry, particularly if you have to brown a large amount of meat for a beef stew. But the brown, crusty bits are critical for flavor, particularly with lower-fat cooking.

A soggy batch of beef going into a Dutch oven will not be a beautiful, rich, deeply flavored stew when it comes out, even if it does get properly tender. This browning principle applies equally to quick-cook foods like crab cakes and chicken breasts. Leave breathing room in the pan, and you'll get much better results. If you need to speed things up, use two pans at once.

article source :www.stumbleupon.com

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10 Ridiculously Healthy Foods

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5 REASONS TO EAT EGGS [MUST READ]

 

The egg is good for health . We must eat a whole because the yellow provides 90% of calcium and iron in it and white, almost half of it is proteins. If you banned it from your diet, or just not eating it  here are five arguments that should make you change your mind.


1. Eggs are rich in vitamins
 
A small egg contains various vitamins essential to health:
• The B2 (riboflavin), which helps the body convert food into energy
• The B12 (cobalamin), essential for the production of red blood cells
• Vitamin A (retinol), essential for vision
• Vitamin E (tocopherol), which fights free radicals that cause damage to cells and tissues, a potential cause of cancer.

Vitamins A and B2 are also involved in the growth, so make sure that your children regularly eat eggs.

2. The egg can help you lose weight


Amazing, right? How many times we were told that eggs were fattening or were bad for health? However, the results of a study conducted by the Rochester Center for Obesity Research indicates that eating eggs at breakfast can help you reduce your daily calorie intake by 400 calories. This means that you could lose 1.3 kg or more per month. This is probably because the eggs contribute to the feeling of satiety, so you are less likely to succumb to the temptation of a rich snack midmorning or stuff yourself at dinner. That's right, the egg contains cholesterol, but it is dietary cholesterol, which differs completely from the blood cholesterol produced by the body. However, despite the warnings of the past, there is no evidence to the effect that the egg would increase blood cholesterol.
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3. The egg is rich in essential minerals

Particularly iron, zinc and phosphorus, minerals that the body absolutely needs. Women need first to compensate for losses due to menstruation, otherwise, they experience fatigue or exhaustion, and are irritable. As zinc is an essential element for a healthy immune system and help the body to convert food into energy available. Finally, phosphorus plays a vital role in the health of bones and teeth.

In addition, the egg contains trace elements (that is to say that the body needs in small doses), including iodine, which is vital for thyroid hormones and selenium, an antioxidant which is involved in protection against cancer.

4. Eggs are low in calories

An average egg provides 70 to 85 calories and 6.5 grams of protein. Three eggs (210-255 calories) therefore provide 19.5 grams of protein. On average, a woman needs 50 grams of protein per day, which means that three eggs fill almost half of its daily needs. (Protein requirements vary depending on weight and activity level, consult your doctor about your own.)

An omelet of three eggs or three eggs scrambled or poached accompanied by a slice of toasted bread enough to fill your appetite for many hours.

5. The egg: an ally in the fight against breast cancer

The results of a study conducted at Harvard University in 2003 indicate that the consumption of three eggs per day during adolescence may help prevent breast cancer breast cancer in adulthood. In another 2005 study, researchers found that the risk of developing breast cancer was 44% lower in women who consumed at least six eggs per week compared with those who consumed two or less .
In April 2008, researchers from the University of North Carolina found that choline (an ingredient in yellow) could be reduced by 24% the risk of developing breast cancer. The yolk of an egg contains 125.5 mg, or about a quarter of the recommended daily intake. Eating two poached eggs for breakfast, so it fills half of its daily requirement of choline. -->

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10 Healthy Dinner Recipes Under $3

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Can You Lose Weight With The Benefits Of Green Tea?

--> By Andrew Jackson

Let me tell you my crazy story about drinking green tea and the all the weight I lost. I use to weigh about 190 pounds before I started drinking tea. After drinking it for about 3 months, I lost 30 pounds. How easy is that? If I can do it, anyone can do it too, with a little effort.

There is a catch though. It is very simple, I just gave up 2 of my favorite daily beverages that contain a lot of empty calories and sugar. Coffee and soda, that's it! Instead of drinking soda for lunch, I drank tea or water. For hot days, tea can be poured over ice too. For breakfast, I drank regular caffeinated tea and quit drinking coffee. So how does green tea help you lose weight?

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Green tea contains amazing benefits like antioxidants called catechins. These catechins help increase your basal metabolic rate (BMR) which means you burn more calories just by drinking green tea. Other benefits of drinking tea is that it fights cancer, heart disease, and lowers bad cholesterol.

Exercise was another secret to losing the weight. Just simple exercise like speed walking or a light run for about 20 to 30 minutes is good enough. If you have bad knees, I would recommend riding a bike or a stationary bike too. After you improve your stamina level, I would add more physical exercises like jumping jacks, push-ups, and sit-ups.

The combination of drinking green tea and doing simple exercise help me achieve to lose fat and weight. 4 to 5 cups a day is necessary in order to bring your basal metabolic rate up. You can also buy caffeine-free tea to drink in the evenings or nights for those sensitive to caffeine. I hope this article will encourage you to start drinking tea, not just for losing weight, but for the many other benefits it provides.

you may find some solutions here :

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