Info Diet Plan

When a reader informs us that he and his wife lost weight and his cholesterol and blood sugar were stabilized on a diet based solely on revenue of eHealth kitchen, we are very happy! Overweight, high cholesterol and sugar His name is George S. It is a mature gentleman that was much too big and had a cholesterol and blood sugar too high. He was taking medication to lower cholesterol and stabilize blood sugar. Last July, he was not really good, "worried about his health" and consulted her general practitioner. Examination results that followed were not really good. Her doctor advised her to lose weight and, browsing the web, he discovered the recipe eHealth kitchen. And he also read the many tips delivered to intelligently lose weight in dietary Guide 14 kg flew cooking eHealth In an email sent late September, he writes: "On July 11, I started to experiment with recipes eHealth kitchen must know that I had never cooked before.." And he continues: "Today, I feel o...

Most athletes and bodybuilders do not know that doing certain unconventional ab workouts will help them to achieve their fitness goal quickly. Doing leg raises while hanging on the chin up bar for example can help you to work out your abs in a more effective way. So, you should consider including unconventional ab workouts in your fitness session. They will do you some good.  Unconventional ab workouts like leg raises can be performed while hanging on a chin up bar . You can increase the strength of your abdominal muscles through these exercises. However, it may be difficult and more challenging to perform leg raises and other unconventional ab workouts while hanging on a bar. Below are some of the benefits of doing leg raises on a chin up bar. Leg raises increases the abdominal and core muscles. It reduces the risk of lower back injuries, back strain and back pain. Doing leg raises while hanging on a chin up bar increases your grip strength. It also increases your hip flexors’ ...

Raise your hand if you made your own popsicles as a kid. I sure did. If it was liquid, it went into a paper Dixie® cup and was stuck in the freezer – fruit juice from concentrate, root beer, Kool-Aid®. You get the idea... frozen sugar . Older, perhaps wiser, and definitely more health conscious, I decided to revisit a favorite summertime treat and make my own ice pops from fresh fruit. Watermelon-Lime Pops The key here is using very ripe fruit, although Im sure frozen fruit would work equally as well. What I discovered though, is that fruit loses some of its sweetness after freezing, so if you still have the sweet tooth you did as a child, you might want to throw in a sweetener like agave nectar or raw honey. Blueberry-Blackberry Ice Pop All you do is puree your fruit in the blender or food processor – try melons, berries, mangos, grapes, anything! Remember to first remove any pits and seeds. Add some coarsely chopped fruit to the puree if you like, pour into popsicle molds , and freez...

So many good flavors in this Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers. I've mentioned how I'm working to embrace ground turkey, after years of thinking it was rather bland in the flavor department.  And lately I'm really loving it, especially when it's in a highly-seasoned recipe like this Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers .   In this dish the oil is seasoned with onion onion and garlic, and then the cooked turkey is flavored with a stir-fry sauce that has fresh-frozen lime juice, Red Boat Fish Sauce, Sriracha Sauce, Tamari Gluten Free Soy Sauce, and just a touch of Agave Nectar.  With the addition of red bell this recipe has the sour-sweet-spicy-salty-bitter flavor notes that make Thai cooking so distinctive.   If you're new to stir-frying, you might want to read the basic rules for stir-frying that I learned many years ago when I studied Chinese cooking.  Once you've mastered those basic techniques, you can make an ...

I love all the flavors in this Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa. When I look back in the monthly archives on Kalyn's Kitchen, it's interesting to see that the things I'm cooking at certain times of the year have a definite pattern.  For example, I obviously like to hold on to summer as long as I can, so every September I have Zucchini Recipes and Tomato Salads posted long after many bloggers have moved on to soups and pumpkin.  I'm sure there will still be more zucchini and tomato recipes coming this year, but I hope I can get a little credit for this Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa as a wonderfully season-spanning dish as we move from summer to fall.  The recipe has a layer of crunchy spicy slaw and some avocado salsa for summer, topped by spicy green chile beef that cooks in the slow cooker for fall.  I really loved this dish which I thought was just spicy enough to be interesting.  The shredd...

This Middle Eastern Tomato Salad is a sure sign it's summer! It's definitely summer weather at my house, and I couldn't be happier about it.  And although I'm still trying to figure out how to create a garden like I had at my old house, I do have an abundance of fresh herbs growing in those pots along the sidewalk that I mentioned about a month ago.  I started with six pots, but quickly decided I needed more basil, so now I have 4 pots of basil, and one each of mint, parsley, rosemary, and dill all thriving in the sun.  (They're in one of the few places here that gets bright sun all day long, so I need to remember to go out at dusk and take some photos!) There's also sage, French tarragon, thyme, Greek oregano, and more parsley growing in a little strip of dirt on other edge of the sidewalk, so I'm doing pretty well in the fresh herb department. I've also been been to the farmers market three times, which is helping a little with the garden envy.  (If y...

Pan-seared and Roasted Mahi Mahi with Mediterranean Salsa and Feta is an easy week-night dinner. I'm trying to eat fish as often as I can, so when a reader named John sent me the recipe link for Virginia Anthony's Mediterranean Mahi Mahi from Taste of Home, first I thought "YUM" and then I thought about how I could adapt the recipe to make it suitable for our month of Daily Phase One Recipes .  John told me how much he had enjoyed this dish, and when Jake and I adapted the recipe a little and tested it, we both loved it too; in fact we both cleaned our plates even though it was on a day when we'd already sampled several recipes!  This is a quick week-night dinner and f you can't find Mahi Mahi you could make this with another firm-textured fish like halibut, tuna, shark, swordfish, or cod.  (There's only one more day of Daily Phase One Recipes!  You can see all the recipes from the month by clicking Daily Phase One Recipes .  Check after the recipe for Pha...

Use leftover grilled or rotisserie chicken to make this Leftover Chicken Salad with Mustard, Hearts of Palm, and Olives. When it's summer, grilled chicken breasts are always on the menu at my house.  And if I'm going to take the time to prep the chicken, marinate it, and then grill it, I'm probably going to make extra grilled chicken for leftovers.  I already have 20 Summers Salads to Make with Leftover Chicken, but that doesn't stop my brain from coming up with more ideas.  Not long ago I made Rosemary Mustard Grilled Chicken for a big family party, and with some of the leftover chicken I made this Leftover Chicken Salad with Mustard, Hearts of Palm, and Olives .  Not only was this a delicious low-carb salad, but if you choose ingredients carefully it's Paleo, Whole 30 approved, and gluten-free.  If grilled chicken isn't on the menu at your house, this would also be delicious with leftover rotisserie chicken, the ones that jump into your basket when you're ...

Use small fresh-from the garden zucchini to make Raw Zucchini Salad with Lemon, Herbs, and Goat Cheese. (For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites.  I've been seeing small perfect zucchini at the farmer's market for the last two weeks now, so it seems like a perfect time to make this Raw Zucchini Salad with Lemon, Herbs, and Goat Cheese .) Zucchini Carpaccio is a dish I've been intrigued by since I first heard about the idea of thinly slicing zucchini and then marinating it in a dressing of olive oil and lemon juice, so I have no idea why it's taken me so long to try it. It was the Carpaccio of Raw Zucchini from Sidewalk Shoes that finally pushed this dish to the top of my list. Pam used a recipe from Tyler Florence, but I ended up making my own version, heavy on lemon and herbs, and with the addition of a little goat cheese, since I'm always in favor of goat cheese in a salad! Click to continue read...

Roasted Brussels Sprouts are a wonderful side dish, so don't save them just for Thanksgiving. (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and these Roasted Brussels Sprouts with Toasted Almonds and Parmesan are amazing.  And since today officially starts the Countdown to Thanksgiving 2013 , I'm recommending this recipe as a Thanksgiving side dish.  But don't save them just for Thanksgiving, please try these for dinner soon!) Now that roasted brussels sprouts have turned me into a brussels sprouts fan, I've been paying attention to how people cook the little guys, and lately I've noticed brussels sprouts being shredded into thin strips. When I looked for recipes, I found shredded pan-fried brussels sprouts, but not shredded and roasted ones, but since I love the leaves that fall off and get extra crispy when you're roasting brussels sprouts, I decided to try it and see how they turned out. I'...

If you like Egg Foo Yung in restaurants, this is a delicious version to make at home. (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites.  If you've never thought of making Egg Foo Yung at home, I think you'll be pleasantly surprised by this recipe.) In 2001 I went to Hong Kong and Beijing with my brother Rand, and it didn't take long to realize that most of what we consider to be "Chinese food" in the U.S. is definitely Chinese-American food. I know Egg Foo Yung is one of those dishes that falls in the Chinese-American category, and although it doesn't get much respect compared to more exotic items you find on menus, it can be one of my favorites when it's made well. I learned to love Egg Foo Yung at The Pagoda, a Chinese American Restaurant in Salt Lake (with a Japanese name!) My family went there for special occasions, and I remember eating Egg Foo Yung at the Pagoda as a reward for making the h...

This Vietnamese Cabbage Salad is perfect to make with leftover chicken, and I love that the dressing has no oil! (Updated with better photos and step-by-step instructions, June 2013.)    Way back in 2007, Glenna from A Fridge Full of Food posted a recipe for Vietnamese Cole Slaw, and the minute I saw the recipe, I knew I'd be making some version of it.  Glenna had a Vietnamese co-worker who told her that in Vietnam the dressing for this type of salad would never contain oil, and I love the light but highly flavored dressing here that includes fish sauce, rice vinegar, and lime juice.  And since I have a hard time walking by those rotisserie chickens at Costco without having one jump into my cart, I'm always looking for salads ideas to use the leftover chicken.  With the light dressing, chicken, radishes, and crunchy cabbage, I think this Vietnamese Cabbage Salad with Chicken and Cilantro is perfect for summer. Click to continue reading

These tasty Salsa Pork Chops simmer in the CrockPot while you're busy doing other things! (Today's choice for the month of Daily Phase One Recipes is these Slow Cooker Salsa Pork Chops that I made during the holidays and took new photos.  You can see all the recipes from the month by clicking the link above for Daily Phase One Recipes, and check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.) When I first tried this recipe for Slow Cooker Salsa Pork Chops, I made the recipe twice to try to get a better photo, and in both cases I wasn't completely satisfied with the photos.  However, I was completely happy with these tender Southwestern-flavored pork chops in a sauce that was just slightly spicy.  Even though the sauce kind of ran out over the plate on this latest photo of this dish, I'm happier with it, and I promise this is an easy slow cooker meal that will make you happy as well. Click to continue reading

A delicious Chopped Chicken Salad with all the flavors that make Cafe Rio Salad so good! If there's anything I've learned about sticking to a healthy eating plan, it's that you better include a lot of your favorite flavors or the plan is doomed from the start.  I love the blend of flavors in Cafe Rio Style Creamy Tomatillo Salad Dressing, and I make it all the time, not just when I'm doing Phase One.  I used this dressing on Leftover Chicken Chopped Chicken Salad with Cafe Rio Style Creamy Tomatillo Dressing, but I thought it would be fun to come up with a salad that recreates more of the flavors in the famous Cafe Rio Salad.  This new Chopped Chicken Salad with Cafe Rio Flavors has diced chicken that gets marinated in Cafe Rio Dressing, romaine lettuce, avocado, tomatoes, black beans, and cilantro.  If you don't live where there's a Cafe Rio, or you just want to make it at home, I promise this will re-create that Cafe Rio happy mouth feeling that people in Ut...

If you have a surplus of zucchini, use some of them to make this delicious and easy Calabacitas. (Updated with better photos and step-by-step instructions, August 2014.)   Calabacitas is a traditional recipe from the American southwest, and it's a quick and easy way to use up abundant summer squash if you have them in your garden.  Traditional recipes for Calabacitas sometimes include things like corn or tomatoes, but in my version I concentrate on the flavors of the squash, onions, cheese, and green chiles.  This is definitely a recipe that should be made to individual taste, and when I first made this I thought a 4 oz. can of diced green chiles was plenty spicy, but now I'd probably use a bigger can.  Key to the flavor here is slightly browning the onions and squash as they cook; as long as you manage that you can't go wrong with this easy recipe. Click to continue reading

I made Vegetarian Pasta e Fagioli Soup in my new Ninja Cooker, but you can use any slow cooker. Pasta e Fagioli means simply "pasta and beans" and there are many variations of this traditional Italian soup.  If you have an Italian grandmother, this is the soup she probably made for you, or perhaps you've had a version of it at an Italian restaurant.  Either way, this soup is Italian comfort food at its best.  In Utah we're right smack in the middle of those spring weather fluctuations where the temperature can drop 20 degrees overnight, and this Slow Cooker Vegetarian Pasta e Fagioli Soup tasted great when I tried it out with my brother Rand on one of those chilly days. Click to continue reading

Spicy Brown Rice with Sausage and Peppers cooks in the slow cooker to keep your house cool! If you're someone who usually doesn't like slow cooker recipes where you have to brown the ingredients before they go into the slow cooker, I hope I can still convince you to give this one a try. Seriously, this Slow Cooker Spicy Brown Rice with Sausage and Peppers was so, so, so delicious.  It took me about 25 minutes to cut up and brown the sausage and chop the veggies and then it cooked in two hours in the slow cooker (without heating up the house!)  I shared some of this with my sister Pam who pronounced it very good, but said she'd prefer a bit less heat.  If you're not sure about the spicy factor I'd recommend using the smaller amount of cayenne pepper.  The recipe I adapted this from called it Dirty Rice, but personally I didn't think it can really be called Dirty Rice without using chicken livers.  If you like chicken livers though, I think they'd make a perf...

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites.  These delicious Baked Chicken Strips with Mustard, Almond, and Parmesan were first posted in 2008 and I've made them quite a few times since then.  I'm reducing the cooking time from what was in the original recipe because now I like them slightly less done.)  I'd recommend this recipe for someone who's starting the South Beach Diet but cooking for a family and trying to think of what the kids will eat that's also phase one! These chicken strips coated with almond meal (or almond flour) and Parmesan instead of bread crumbs are delicious, plus you can prep them the night before, marinate all day while you're at work, and cook them when you get home. Click to continue reading

If you have basil in your garden, don't miss out on making this Chicken Salad with Basil and Parmesan! (Updated with better photos and step-by-step instructions, July 2014.)  This Chicken Salad with Basil and Parmesan is something you should make when you have lots of basil in your garden, because through the years I've learned you just can't put too much chopped basil in this salad.  I finally found a good sunny spot to relocate the herb pots I used on the deck last summer, and I'm happy to say I have lots of fresh basil this year, so when I cooked with my niece Kara recently we made this favorite basil-loaded chicken salad recipe to update the photos. Click to continue reading

African-Inspired Vegetarian Crockpot Soup with Peanut Butter, Chiles, Brown Rice, and Lentils would be delicious for Meatless Monday. In Utah the spring weather can change in a minute, and I always like to have soup in the freezer for those days when the weather suddenly gets cold.  Before I moved I made this soup with Jake to re-shoot the photos and I had several containers in my freezer on moving day.  Sadly, that soup (and a whole cooler full of food) was ruined in one of those moving tragedies where something gets put in the wrong spot and isn't discovered for days.  On Saturday I had a few friends over for dinner, so I made more of this tasty soup, and now I'm happy to  have some in my freezer again! Click to continue reading