Want to stay slim? Domino pizza, a vegetable pizza, and a side salad were named as healthy meal choices. They were an option for a healthy diet.  It is a convenient food to order especially when you don’t have time to cook. Of course pizza will be light on cheese, thin crust, dipping-sauce-free, and vegetarian.

Domino pizza is an international pizza delivery in Michigan, United States. They are the second-largest pizza chain in the US. Aside from pizza—their basic product—they also have pasta, oven-baked sandwiches, boneless chicken, and cheese sticks. However, not all of their pizzas are healthy and they are quiet expensive.

When making a pizza healthier, you need to check the four basic components which are the crust, toppings, cheese, and sauce. Instead of ordering a thicker crust, order thin crust. Choose toppings that are low in calories and high in fiber. Controlling yourself can help you reduce your calories and fats. Why not make yourself a pizza if you have plenty of time, so that you can control what you are eating. If you want to make something simple, healthy, and fast, try spinach and cheese tortilla pizza. I have here one of the good health recipes of nutritious pizza making.

Spinach mushroom and cheese tortilla pizza

Ingredients

• 2 taco sliced tortillas
• 1 cup sliced mushrooms
• 1 cup frozen spinach
• ½ cup of tomato sauce
• 2 cups of shredded mozzarellas
• 1 cup of shredded parmesan
• 1 cup of shredded cheese

How to make spinach mushroom and cheese tortilla pizza

• Preheat your oven to 400ËšF.
• Lay the tortilla flat on a parchment paper.
• Take 1 cup of shredded mozzarella and sprinkle it on the tortilla.
• Spread the tomato sauce.
• Sprinkle the mushroom, the spinach, and cheese.
• Top it with parmesan and another cup of mozzarella.
• Bake for 10 mins or until cheese has melted.
• Serve warm.

A lot of us are generally lead to assume that a low fat diet plan should really see them short-term success on their weight together with medical issues. Therefore many begin moving clear of the path of their diet strategies after they start observing good results in his or her weight loss attempts. The actual facts are, right diet control can be a long term process and quite a few people are simply just searching out for fast treatments and sink back to the dieting procedure again as soon as fats begin to build up within the entire body system.

To begin any dieting schedule, look for foodstuff offering the nutritional vitamins and nutrition the body system demands as health food together with nourishment loaded food can allow anyone to feel full for a longer time period. Simply by not feeling hungry, the entire body system doesn’t crave for more foods. Consequently it may reduce unnecessary snacking as well as eating too much.

Apart from adequate supplements and additionally nutrition consumption, going for the appropriate amount of calories may very well be among the quickest way to lose weight. Statistics point out that the human body gets fats from 10 to 15 percentage of calorie intake and many folks are actually having calorie consumption many times from the figure. Subsequently, excessive body fat begin to build up.

All people have a unique physique composition, body mass and also working out habits. For that reason each individual’s calorie consumption need to vary accordingly. Typically the advised calorie intakes for both males and females are 1800 and 1200 respectively. Such figures might be excellent starting up suggestions when starting on a diet routine.

If you’re searching for any greater strategy for eating for wellbeing, eating habits in the interests of a longer and satisfying life, going for low fat lunches is just about the great options. It is not necessary to give up the foods you adore to eat however you should find new strategies to taking pleasure in them. It is okay for you to still take part in food indulgence but actually need to be sure you do not have them as regular as you are consuming them now. The main factor is the method that you limit your powerful desires for unhealthy foods and exactly how solid a resolve you own in saying no.

Want to try something new and nutritious? Why not try the pasta salad, instead of eating the same green salad again and again? Pasta salad is a dish with chilled pasta and most often tossed in vinegar, oil, or mayonnaise dressing.

Sounds interesting? If yes, then I have here a good healthy recipe for pasta salad.

How to make pasta salad

Recipe 1

Ingredients

• 4 oz of pasta
• 3 large red peppers
• 1–2 Red Bermuda onions
• 2 head broccoli
• 4 zucchini
• 1 pepperoni stick
• Fresh basil
• Salt and pepper
• Oil and vinegar

Instructions

• Chop the red peppers and onions, then cube the zucchini and cut the broccoli into small pieces.
• Fill ¾ of water in a pot and place it on flame. When the water is boiling, add 2 tbsp of olive oil and mix the pasta.
• Let the pasta become tender and make sure to stir it occasionally so that it won’t stick to the bottom of the pot.
• When the pasta becomes tender, drain the excess water and rinse it and let it cool.
• Put the large red peppers into a bowl, including the red bermuda onions, broccoli, zucchini, and pepper stick.
• Chop the basil and add them into the bowl followed by pasta then salt and pepper and a dose of oil and vinegar.
• Mix all the ingredients and place it inside the refrigerator to let it cool.

Recipe 2

Ingredients

• 10 cups of pasta
• 2 ½ cups of mixed vegetables ( tomatoes, cucumbers, green peppers, yellow peppers, red peppers, and broccoli)
• ½ cup of cheese
• 1/3 cup of black olives
• 1 cup of Italian Salad Dressing
• 2–4 tbsp olive oil

Instructions

• Put ¾ of water in a pot and place it on flame. When the water starts boiling put the 2 tbsp olive oil in and mix the pasta.
• Let the pasta cook in the water until it gets tender. To make sure it doesn’t stick to the bottom of the pot, you have to stir it occasionally.
• When the pasta becomes tender, drain the excess water and rinse it and let it cool down.
• Take a serving bowl then put the pasta in it, then you add the mixed vegetables, cheese, black olives. Mix well.
• Keep the salad in the refrigerator to let it cool.

Have you ever treasured to make the same toothsome food that you have it away at Applebees? There may be a way for you to save a lot of money by preparing the same delicious meal at home. Here are a few ways to try to copycat your favorite Applebee’s eating place formula:

1.) You may be able to bring the recipe from the restaurant by visiting their website or by asking the waiter for a copy. Some chefs are delighted to provide you their recipes when you request . You may have already identified most of the ingredients in the recipe just by seek and appearance. If you just need to figure out a few unique ingredients, don’t be afraid to ask what they are.

2.) Reverse engineering science is another method you could try to reproduce the restaurant’s recipe. society the dish as carryout, take it home, and analyze it. You can make a game of trying to identify different ingredients in the dish by taste. Some people are really good at this, so invite your friends to help. Once you’ve identified the basic ingredients, experiment by trying different combinations of seasonings and cooking methods.

3.) Compare the taste of your experimental dish to the carryout food from the restaurant until you get it right.
The menu may even give you most of the ingredients in the item’s description. Write down the information on the menu and the answers you get from the waitress. Take a picture of your plate when the food is managed and try to reproduce it at home.

And here is a copycat edition Applebee’s Hot Artichoke and Spinach Dip:

Ingredients needed -

* 1 (14 ounce) can of artichoke hearts, drained and coarsely sliced

* 1 (10 ounce) box of frozen chopped spinach, pre-thawed

* 1 cup of shredded parmesan-romano cheese

* 1/2 cup of shredded mozzarella cheese

* 4 ounces of pre-softened cream cheese

* 10 ounces of pre-made alfredo sauce

* 1 teaspoon of delicately minced garlic

* pepper (optional ingredient)

Directions

1. Preheat your oven to 350 degrees.

2. Combine all the ingredients together in a bowl, mix well, and airing the mixture into a small baking dish

3. Bake for approx. 25-30 transactions or until all the cheese is melted

4. Serve with bread

However you reproduce the recipe of your favorite restaurant food, be sure you write it down so that you can determined it as often as you like and get the same results every time you make it. Have fun copying that next Applebees recipe!

Since I have started watching my weight, well actually working on a weight loss plan, my wife makes me these great granola bars. I love taking them fishing so I know I am eating something that’s actually good for me and my health.

Granola is a healthy breakfast food and snack. It consists of nuts, honey, oats, rice, and sometimes, dried fruits such as raisins and dates are added. Figuring out the health benefits of granola lies in choosing the right type of granola and you have to pay attention to the ingredients.

Granola is not just eaten as a breakfast food or snack, it is also eaten by those who are hiking or backpacking due to the fact that it is easy to store and high in calories. These ready-to-eat bars were made for those people who have no time to cook breakfast.

According to granolas food facts nutrition, the ingredients of granola are very healthy. It is a good source of vitamins and fiber. The best kind of granola is baked organic with no added sugar. The more plain it looks, the better it is for you.  I have the instructions and recipe on how to make a yummy granola.

Things you’ll need in making baked granola bars:

• 4 cups of oats
• 1 ½ of cup almonds or whatsoever kind of nut you have
• ½ cup of brown sugar
• ½ tsp salt
• ½ tsp of cinnamon
• 1/3 cup of oil
• ¼ cup of honey
• 1 tsp of vanilla
• 1 ½ cups of dried cranberry or whatever kind of dried fruit you have
• ¼ cup wheat germ

Instruction on how to make baked granola:

• Preheat the oven to 300 degrees.
• Combine this items—oil, honey, and vanilla into a medium size saucepan. Heat on low to medium heat until warm.
• Mix dry ingredients leave off the dried fruit into a large bowl.
• Pour the vanilla, the oil, the honey mixture over dry mix and mix them together until the dry ingredients have been coated well.
• Spread on the baking sheet that has sides about ½ inches and so.
• Bake for 35–40 minutes and stir them every 10 minutes.
• Put into the container that can be sealed, and add the dried fruit and mix well.

Homemade gluten-free energy bars are an easy & nutritious option to commercially made & sold energy bars. They’re easy to make, don’t require baking, and are cost efficient too.  You can make these out of your favorite dried fruits, sweeteners, nuts and nut butters.  You can pack them in your lunch, for a picnic, or just snack on them at home.  These are great snacks for those that require gluten-free food products.  

• You’ll need 20 minutes of preparation time. 
• You’ll need 5 minutes of cooking time

Ingredients:

• 1 cup dried fruit like cranberries, blueberries, apricots, raisins, pineapple, cherries.
• 4 cups of gluten-free brown rice crispy cereal
• 1/8 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 3/4 cup nut butter – almond, cashew, peanut, or sunflower
• 3/4 cup sweetener syrup like honey
• 1 1/2 cups roasted raw nuts – almonds, walnuts, peanuts, cashews

Preparation:

Line a large baking sheet with parchment paper.

Place nuts and dried fruit in a food processor.  Pulsate the mix several times until its coarsely ground. 

Melt the nut butter with liquid sweetener over medium to low heat in a large saucepan.  Stir and watch carefully to prevent scorching.  When the mixture is smooth and bubbly, cook for almost 1 minute.  withdraw from heat.  Add vanilla and salt.  Stir in the nuts, dried fruit, and cereal.  Stir the mixture until the everything is coated.  

Place the mixture on the baking sheet.  Use the spatula to evenly spread everything on the pan.  Place a large piece of waxed paper over the mixture and use a rolling pin to smooth the top of the mixture.  Cover and refrigerate for about 2 hours.  Cut the bars into whatever size you want.  

Wrap the gluten-free energy bars in waxed paper and store in a covered container in the fridge.  

The listed ingredients should produce somewhere between 12-30 energy bars depending on how big/small you cut them.  These bars are healthy, nutritious and a great gluten-free snack for those in need.  

Enjoy! 

Apricots are ripe and in season right now. You can find them anywhere from the grocery store and farmers markets to roadside fruit stands and even from a friendly family member or neighbour with an abundant apricot tree. These close relatives to peaches are not only delicious eaten fresh, they are also  perfect for some simple baked treats like the pie and crisp recipes I’m about to share with you.

Quick Tip – Get your hands on a big box of fresh apricots and then freeze some to use throughout the year. Freezing is by far the easiest way to preserve these little fruits. If you’re not sure how to freeze apricots,  You can also dehydrate or can your extra apricots.

With that said, it’s time to get baking …

Apricot Pie

• 4 c. fresh apricots, washed & seeded
• 1 sugar
• 1/4 c. tapioca
• 1 tbsp. butter
• tsp of lemon juice
• Drop or 2 of almond flavouring
• 2 pie crusts – store bought or use this easy double pie crust recipe
• A little cinnamon and sugar for the top of the pie

Start by chopping the apricots into chunks. Get out a sturdy pot and add the apricots to it. Slowly heat them up, then add the remaining ingredients (except the last two ingredients). Cook everything until the pie mixture begins to thicken. Pour it into an unbaked pie shell. Top your pie with the other shell and press the edges together to seal. Cut two small slits in the top at the center (like and X) to allow moisture to vent out during the baking process. Sprinkle a little sugar and cinnamon on the top crust and bake at 400 F. for 30 to 35 minute, until the top is golden brown.

You may want to stick a large cookie sheet under the pie to catch any the filling that might seep out of the crust while your pie bakes. It will make cleanup a lot easier.

Simple Apricot Crisp

• 8 c. sliced fresh apricots (about 3 lb.)
• 1/3 c. granulated sugar
• 1/4 c. orange juice
• 1 tsp. fresh lemon juice
• 3 tbsp. plus 1/4 c. flour, divided
• 1 c. chopped walnuts, divided
• 1 c. rolled oats
• 1/4 c. brown sugar
• 1 tsp. cinnamon
• 1/3 c. butter, softened

Start by preheating your oven to 375 F. Get out a medium sized bowl and add the apricots along with the sugar, and the fruit juices. Stir everything together to evenly coat the fruit in the juice (this will prevent browning). Add 3 spoons of the flour and toss to coat. Next, get out a square 8 in baking pan and butter it well. Pour the fruit mixture into the pan.

Pour about half of the walnuts into a food processor and pulse them until they are chopped finely. If you don’t have a food processor, you can use a coffee grinder or even chop them with a large knife (be careful!). Pour the walnut mixture into a bowl, then add the rolled oats, the sugar, the cinnamon and the flour. Mix everything up, then use a fork to work the butter into the oat mixture until it is crumbly. Fold in the other half of the walnuts and sprinkle this mixture over the apricots. Bake your crisp for about 25 minutes or until the top is nice and brown. Allow the crisp to cool for a few minutes, then serve it while it is still warm with a bit of whipped cream or ice cream.

Another favourite at our house – especially on Sunday afternoons is this apricot coffee cake. It is best with made with fresh apricots, but you could also use dried ones. If you do, allow them to soak in a bit of water first or your cake will end up being too dry.

If you can’t find fresh apricots, use frozen or canned ones. In either case make sure you drain them well before adding them to any of the recipes.

I hope you and your family enjoy these simple recipes as much as mine have. Susanne – The Hillbilly Housewife

Juice can actually be considered a natural water source and provides the body with protein, carbohydrates, essential fatty acids, vitamins, and minerals that can be absorbed quickly and efficiently.  Fresh juice also contains necessary enzymes, and pigments such as carotenes, chlorophyll, and flavonoids.

Juicing fresh fruits and vegetables with a juicing or blending machine provides numerous nutritional advantages that are extremely important to weight loss.  In addition, diets containing a high percentage of uncooked foods are significantly associated with weight loss, improved blood sugar control, and lower blood pressure.

Your appetite finds a raw foods diet more filling. Cooking can cause the loss of up to 97% of water-soluble vitamins A, D, E, and K.  Since uncooked foods such as juices contain more vitamins and other nutrients, they are more satisfying to the body, so it does not feel starved for nutrients. This means the metabolism will keep running efficiently and keep your weight loss efforts headed in the right direction

Juicing kick-starts your body’s digestive process and enables quick absorption of high-quality nutrition, which can result in increased energy. This is one of the great advantages of achieving weight loss through improved nutrition.  Fresh juices, combined with a well-balanced diet will provide you with the energy needed to burn more calories, fat, and provide you with the fuel you need for physical activity.

However, juicing does remove the fiber from these nutrient-dense foods. So be sure to include an appropriate amount of fiber-rich foods in your daily diet.  Juicing should be a complement to a well-balanced healthy diet, not a substitute. If you opt for the blending option and use a blender, such as the Blendtec blender most of the nutrition will be saved within the drink.

So with a little planning and creativity, juicing could enhance your well-balanced diet and add some zest.  The internet is a great resource for juicing recipes and information, and with the realization that raw foods and juicing is a great health boost, books and magazine articles are touting the benefits and offering recipe ideas.

Cauliflower is a great vegetable to prepare year aound since it is always available in the produce section of your local grocery store. Let’s go over the basics of cooking this mild but tasty vegetable and then I’ll give you quite a few different ideas on how to best prepare it.

The Basics

The easiest way to cook this member of the cabbage family is to boil it. Cut the cauliflower tops into bitesize pieces. Wash them and then carefully drop them into boiling water or broth. Boil them until they have softened to your liking. This could take anywhere from 5 to 15 minutes depending on the size of your pieces and how soft you like your cauliflower.

Another option is to microwave the cauliflower flowerets until they are tender. This is best down in a glass bowl or other microwave-safe container. Just add the cauliflower and about 1/2 cup of water or broth. Cover and cook until tender (about 5 to 7 minutes).

Side Dish Ideas

The easiest way to serve cauliflower as a side dish is to steam it and then top it with a little butter and ground nutmeg. It’s also yummy with a little cheese sauce on top. If you are ready for a little bit more work, give this baked cauliflower recipe a try. With just 6 simple ingredients (including the cauliflower) it’s easy to put together and bakes up in just 20 minutes. That’s quick enough for me to make during the week, but tasty enough for company.

Mashed cauliflower is another favorite of mine. You prepare it the same way you would mashed potatoes, but use cooked cauliflower instead. It has a lot less carbs and calories than traditional mashed potatoes, but a lot of the same flavors and texture. It’s a great substiute when you are watching your weight.

Cauliflower in Soups

Cauliflower is a great addition to all sorts of vegetable soups. Add some to your own favorite like vegetable and beef soup for example. You can also make a quick cauliflower potato soup by cooking both vegetables in some broth. Blend them with an immersion blender when they are tender and add some milk, salt and pepper to taste for a quick but filling soup. Another favorite of mine is this cauliflower carrot soup.

Cauliflower in Salads

Believe it or not, cauliflower is even good in salad. I prefer it raw since it gives you that nice extra crunch and it has a good peppery flavor to it that’s lost in the cooking process. If you prefer, you can also lightly steam the cauliflower first to soften it up a bit. The flavor will become a bit sweeter in the cooking process as well.

If you like your cauliflower raw, try this delicious broccoli and cauliflower salad. It’s great as a special side dish for sunday dinners and also perfect for cookouts and potlucks.

Cauliflower is a yummy and versatile vegetable. Even if you are not a big fan (yet), I recommend you give some of these recipes a try. You might just find a new favorite.

Nowadays every one like to be careful what they eat, especially when it come to fried or fattening food. This is one of the reasons that salads have become very popular in the last few years. There are many variations of dishes around the world, based on salads. Every nation seems to feel the need for the freshness of greens and so on. Dressings further enhance the flavours and salad recipes can be used for a starter course, part of a main course or side dish. There is nothing finer than a salad accompanied by a chunk of crusty bread straight from the oven and there are so many basic low calorie recipes that can be achieved by making simple salads.

One more reason why salads are popular is that salad recipes are so easy and quick to prepare. Green salads usually contain some sort of leaf crop, such as rocket, lettuce or spinach. Other ingredients are very often a combination of peppers, cucumbers, tomatoes, mushrooms, carrot or radish. Onions are also added sometimes, in the form of spring onion or red onion. Some Italian salad recipes call for pasta and other Mediterranean dishes use olives, rice or cheese. Beans or croutons add another texture. Meat or fish are common elements too and ham, chicken, tuna or shrimp make tasty additions. Crab meat is another idea or chopped up bacon. There are numerous dressings, which are easily made at home or can be bought in. These include Thousand Island Dressing, Blue Cheese Dressing, Russian Dressing or Mayonnaise.

Some chefs have made a name for themselves by inventing their own signature salad recipes. The original recipes are sometimes subject to modern adaptations. One such invention, which was to stand the test of time, is the Caesar Salad, the achievement of an Italian chef working at Hotel Caesars in Mexico in the 1920s. The dish contains lettuce, croutons, lemon juice, olive oil, Parmesan cheese, hard-boiled egg yolks, black pepper and Worcestershire Sauce. Another famous salad was first introduced at the Hollywood restaurant favored by celebrities, the Brown Derby. This uses lettuce, tomatoes, bacon, chicken breast, hard-boiled eggs, avocado, Roquefort cheese, chives and vinaigrette.

Tourists to Greece will know that here are many fine salads on the menu. Common salad recipes contain tomatoes, cucumber, bell peppers, red onion, oregano and seasoning. Sometimes feta cheese, olives or capers are added and dressings usually involve olive oil, vinegar or lemon juice. Tabouli Salad hails from the Lebanon and is a mixture of bulgur (wheat grain), parsley, scallion, mint, lemon juice, black pepper and cinnamon. It is a popular dip in America. Russian Salad has different versions that have evolved over the years. The basis is chopped vegetables in mayonnaise but meat, game or fish is often added. Perhaps the cold climate calls for more bulk. Ham, tongue, sausage, lobster and truffles are common additions.

As you can see there is a huge variety of salads and salad recipes, so the chances of one getting bored with ones salads and salad recipes are very rare.