- enjoy a happier, healthier way of life
- Scrambled Eggs and Cheese on Whole-Wheat Toast
- Green Beans with Tomatoes and Olives
- Mustard Vinaigrette (2)
- Mustard Vinaigrette Salad Dressing
- 8 Biggest Loser weight loss strategies
- Grilled and Spiced Chicken Breast with Cucumber Yogurt Sauce
- Every Life
- So exited
- Pilates
-
-
-
-
enjoy a happier, healthier way of life
Today we have a guest post from Mike Kinnaird…
I hurt for 13 years. It was hell… torture… feeling very bad for a very
long time. And that had a devastating effect on every aspect of my life.
With the little energy and focus I had, I hunted for answers. In fact I
spent twenty YEARS trawling for answers. You can just imagine the trying,
and stumbling, the desperation and frustration…
But now I’ve seen BOTH extremes of life… from wanting to die every day to
the joy of health and happiness. The truth is that all my suffering drives
me with a passion to help you not to suffer. Why I can’t say, because it’s
just there, in me.
So don’t make the same mistakes I did. Life is too short… I want you to
feel good without falling into the pitfalls. I have this knowledge now and I
would love you to have it.
It’s all laid out for you in a free weekly email guide…
healthier way of life
Popularity: 2% [?]
Green Beans with Tomatoes and Olives
Green Beans and Olives
Most green bean preparations happen
very quickly. But these green beans slowly
braise with tomatoes to gently soften
the vegetable fibers and create a more
luscious mouthfeel. Red wine vinegar and
olives add sharpness and richness with a
minimum of calories.
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves 4
1 tablespoon olive oil
1 cup chopped onions
1 small garlic clove, minced
1 pound green beans, trimmed
1 can (15 ounces) petite-cut diced
tomatoes, with juice
½ teaspoon dried oregano
1 teaspoon red wine vinegar
1 tablespoon pitted chopped
Kalamata olives
1/8 teaspoon ground black pepper
1. Heat the oil in the large nonstick
skillet over medium –high heat. Add
the onions and cook until soft, about
4 minutes. Add the garlic and green
beans and cook 1 minute.
2. Stir in the tomatoes with their juice
and the oregano. Reduce the heat to
medium-low, cover and simmer gently
until the green beans are tender, 15 to
20 minutes.
3. Stir in the vinegar, olives, and black pepper.
Popularity: 6% [?]
Mustard Vinaigrette Salad Dressing
Ingredients:
1 glove of garlic, smashed
2 tablespoons of balsamic vinegar
1 teaspoon Dijon mustard
5-6 tablespoons oil (vegetable, corn, canola, olive or some combination)
pinch of dried parsley
pinch of dried thyme
salt and freshly ground pepper to taste
How to Make at Home :
In a clean jar or small bowl, add the vinegar, garlic, mustard and mix well. Slowly add the olive oil while either whisking or stirring rapidly with your fork. Add the parsley and thyme, salt and pepper, taste and adjust seasonings.
Simple, you bet, but this straightforward recipe will blow away any store bought salad dressing on the market. Start experimenting with your own ingredients and you will have Paul Newman getting nervous. Enjoy.
Popularity: 3% [?]
Grilled and Spiced Chicken Breast with Cucumber Yogurt Sauce
Serves 6 By CURTIS STONE
Ingredients
- ¼ tsp. cumin seeds
- ¼ tsp. fennel seeds
- ¼ tsp. coriander seeds
- ¼ tsp. cayenne pepper
- ¼ tsp. turmeric powder
- 2 boneless skinless chicken breasts
- 1 tsp. lemon juice
- 2 cloves garlic, peeled and chopped fine
- ½ cucumber, peeled and deseeded and finely diced
- 1 cup plain greek yogurt
- 4 cups mixed baby salad greens
- 4 sprigs fresh cilantro
Instructions
- Preheat a grill or grill pan.
- Place a small sauté pan over medium high heat and toast each of the seeds separately for 1 to 2 minutes and remove from pan to a mixing bowl to cool.
- Using a mortar and pestle or a food processor grind the spices into a powder being sure to break up any large pieces of the seeds. Pass the spice mix through a small sifter into a mixing bowl and mix well, set aside.
- On a clean work surface lay out several even layers of plastic wrap approximately 1 foot wide and place one chicken breast over the plastic. Cover the chicken with another piece of layered plastic and lightly pound the chicken breast with a meat mallet or meat tenderizer until the chicken breast is thinned out to about a ½ inch thickness, being careful not to rip or tear the chicken breast. Repeat with the second chicken breast.
- Lightly brush the grill with a little vegetable oil. Season each side of the chicken generously with the spice mix and reserve any remaining spice mix for a later use in an airtight container.
- Place the chicken breasts on the grill and cook for 3 to 4 minutes on each side or until an instant read thermometer inserted into the chicken reads 165 degrees F.
- While the chicken is cooking mix the lemon juice, garlic, cucumber and yogurt in a small mixing bowl until well incorporated.
- Remove the chicken from the grill to a plate and let rest for 2 to 3 minutes. Arrange the greens on a large serving platter. Place the chicken breasts atop the greens and drizzle the sauce over and around the chicken. Garnish the chicken with cilantro leaves and serve.
Popularity: unranked [?]
Every Life
It's Life
Hi every one i have beenaway for some time i am back now with power i will work it back to you all i could say i miss the fun and i miss the good time and support so i am back. this past month was not so good for me i did have a lot of ups and downs .. i promiss to keep it up from now and go for it…
i will wait next week 1.5 .2009 as i will start up my gym tomorrow and pumpit yah>>>
please don’t use my photos it’s copy right to me www.dietme.com
Popularity: unranked [?]
-
Subscribe in a reader
-
Would like to exchange links contact me! thanks
-
Starting Weight: 259.9
Current Weight: 233.4
Goal Weight: 160
Starting Size: 22
Current Size: 18
Goal Size: 8 or 10
-
Mini Goal (<250lbs):22/11/07
Mini Goal (<240lbs):
Mini Goal (<230lbs):
Mini Goal (<220lbs):
Mini Goal (<210lbs):
Mini Goal (<200lbs):
Get a Free Online Diet -
This is where you could put sponsors or affiliate links.