Healthy Super Bowl Snacks Recipes

Dips, desserts, and more

The Super Bowl is one of the biggest calorie fests of the year for many Americans. The average football fan eats about a day’s worth of calories during the game, and the U.S. Calorie Control Council estimates that Americans pack away 11 million pounds of chips on Super Bowl Sunday. Instead, snack on these 11 delicious and healthy game day recipes.

Lemon-Drop Chicken Wings
These spiked wings have a tangy lemon taste and are baked, not fried.
Ingredients: Vodka, lemon juice, sugar, olive oil, chicken wings
Calories: 173

Artichoke Dip

This chunky dip contains more than 25% of your dietary reference intake (DRI) of calcium.

Ingredients: Artichoke hearts, mayonnaise, light cream cheese, Parmesan cheese, mozzarella cheese, garlic salt, scallions, parsley
Calories: 159 

Mini Turkey Burgers With Gorgonzola

These mini burgers make the perfect protein-packed finger foods.
Ingredients: Garlic powder, ground turkey breast, Gorgonzola cheese, reduced-fat mayonnaise, gherkin pickles, dinner rolls, curly leaf lettuce
Calories: 169 

Ingredients

• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 pounds ground turkey breast $
• 1/2 cup (2 ounces) crumbled Gorgonzola cheese
• Cooking spray
• 1/4 cup reduced-fat mayonnaise $
• 2 tablespoons minced sweet gherkin pickle (about 2 small)
• 1/8 teaspoon freshly ground black pepper
• 12 (1-ounce) dinner rolls $
• 6 curly leaf lettuce leaves, torn in half

Twice-Baked Sweet Potatoes

Get a boost of beta-carotene and cut out much of the fat in traditional recipes with this shortcut to classic twice-baked potatoes.

Ingredients: Sweet potatoes, Canadian bacon, sour cream, chives, shredded cheddar cheese
Calories: 341 

• 2 medium sweet potatoes (8 to 10 ounces each)
• 3 ounces Canadian bacon, diced
• 2 tablespoons reduced-fat sour cream
• 3 teaspoons chopped fresh chives
• 2 tablespoons shredded reduced-fat sharp cheddar cheese

Preparation

Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with 3 ounces Canadian bacon, 2 tablespoons sour cream, and 2 teaspoons chives in a bowl. Spoon mixture into shells. Sprinkle 2 tablespoons cheese over tops of potatoes. Microwave on high 2 minutes, and sprinkle with 1 teaspoon chives.

Smoky Chicken Fingers With Honey Mustard Dip

Baking these chicken strips keeps the fat low, but the seasoning and bread crumbs create a faux-fried texture.

Ingredients: Flour, milk, barbecue smoked seasoning, bread crumbs, quick-cooking oats, garlic and herb seasoning, skinless boneless chicken breasts, Dijon mustard, honey

Calories: 190

• Smoky Chicken Fingers:
• Cooking spray
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup fat-free milk
• 1 teaspoon barbecue smoked seasoning (such as Hickory Liquid Smoke)
• 1/2 cup dry breadcrumbs
• 1/2 cup quick-cooking oats
• 2 teaspoons garlic and herb seasoning
• 2 pounds skinless boneless chicken breasts, cut into 2-inch strips
• Honey-Mustard Dip:
• 1/4 cup Dijon mustard
• 1/4 cup honey

Preparation

1. Preheat oven to 400º. Coat a large baking sheet with cooking spray.
2. In a shallow dish, combine the flour, salt, and pepper. Mix with a fork to combine. In a separate shallow dish, combine milk and liquid smoke. In a third shallow dish, combine breadcrumbs, oats, and garlic seasoning.
3. Dip chicken into flour, and turn to coat both sides; shake off any excess flour. Transfer chicken to milk mixture and turn to coat. Transfer to the breadcrumb-oat mixture, and turn chicken to coat. Place chicken on prepared baking sheet, and spray tops of strips with cooking spray.
4. Bake 25 minutes, until chicken is cooked through and crust is browned.
5. Meanwhile, in a medium bowl, whisk together mustard and honey.

(source: healthy.com)
 

Diet with cheese

Say Cheese!

By Ashley Macha

We're not just talking about posing for a picture. We're talking about the versatile (and tasty) sliced, grated, and melted ingredient we adore. Despite its bad rap, cheese can be a nutritious! It fuels your body with protein, vitamin A, vitamin D, zinc, and phosphorus.

A 1.5 ounce piece of hard cheddar cheese (the size of four stacked dice) contains more than 30% of your daily value of calcium, and only 171 calories.

These 43 low-fat cheese recipes, from breakfast to main dish to dessert, will make you "say cheese" more often! 

Baked Two-Cheese Penne with Roasted Pepper Sauce

Keep your comfort foods with this twist on the traditional macaroni and cheese—and with fewer calories! This family-friendly meal provides calcium and half your daily requirement of protein. 

Cheese and Olive-Stuffed Tomatoes

Fresh herbs, olives, and feta cheese adorn these stuffed and broiled tomatoes. Cut the saturated fat by using fat-free feta cheese. This dish works as a small lunch or a side.  

Chicken Stuffed with Goat Cheese and Garlic

The Cordon Blue just got a makeover! Goat cheese, with its soft, mild texture and flavor, mixed with the spice of garlic, compliments the chicken breast—and for less than 503 calories per serving. 

Turkey Lasagna

This Italian comfort food gets a health makeover, with low-fat and reduced-fat cheese. Each serving is less than 300 calories and provides nearly half your daily value of protein.

If you're feeling frisky, add a cup of spinach for a great source of iron and folate.

Pepperoni Pizza

Pizza doesn't have to be unhealthy! Cheese is filled with calcium and vitamin D for healthy bones. Using turkey pepperoni lowers the saturated fat in the recipe, but still acts as a good source of protein.

Mix up this classic pepperoni pizza recipe with sautéed mushrooms to add earthy flavor.

If you’re looking for a veggie-friendly pizza, try this Spicy Margharita Pizza. 

Garden Vegetable Crustless Quiche

A quiche is like the omelet's fancier cousin, especially when packed with a handful of vegetables and three varieties of cheese. This vegetarian dish is also loaded with vitamin C and E, fiber, calcium, and antioxidants.

It is a crowd-pleasing and healthy meal (only 230 calories) that can be assembled the night before and refrigerated.

White Pizza

This recipe skips the tomato sauce for a triad of gooey cheeses—ricotta, Parmesan, and mozzarella. For less than 340 calories per serving, it's a good option for a healthy Italian dish.

Related: 13 pizza’s under 400 calories  

Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza

Smoked mozzarella makes for a new take on the traditional pie. The arugula pesto adds a peppery bite and is loaded with fiber, vitamins A, C and K, and other nutrients, including potassium.

For more arugula recipes, try this arugula soup.

Try this recipe: Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza
 

Zucchini Eggplant Lasagna

Who wouldn't want layers of cheese, fresh produce, cheese, pasta, and did we say cheese?

This vegetarian-friendly lasagna features vitamin C-packed tomatoes and fiber-rich eggplant, swimming in part-skim ricotta and mozzarella cheeses.

Try this recipe: Zucchini Eggplant Lasagna

Three Cheese and Sage Ravioli

Try this lighter version of a typically rich-and-heavy Italian classic. With triple the cheese, you get triple the amount of calcium (40% of your daily value of calcium), plus nearly half the daily recommendation of protein.

Sage adds a sweet, yet savory flavor and is a source for vitamin K.

Try this recipe: Three Cheese and Sage Ravioli

Green Vegetable Risotto

Sharp Parmesan cheese adds some zing to this mixed greens and risotto dish. Receive nearly half your recommended daily intake of protein, plus added vitamins from spinach.

Make it vegan by using vegetable broth instead of chicken broth.

Try this recipe: Green Vegetable Risotto

Grilled Shrimp Pizza

Skewered shrimp adds a barbecue bite to this low-fat pizza recipe. Two slices (only 458 calories) provides more than half your daily recommendation of protein.

Added to pizza, shrimp is a great way to increase nutrient intake to a popular comfort food.

Related: 17 Healthy Seafood Recipes

Try this recipe: Grilled Shrimp Pizza

Red Pepper, Goat Cheese, and Fresh Mint Wraps

Easy, portable wraps (like this five-ingredient recipe) are good for snacks or work lunches. They're nutritious too: Red bell peppers are loaded with more vitamin C than an orange; goat cheese provides calcium; and you'll get 10 grams of filling protein.

Try this recipe: Red Pepper, Goat Cheese, and Fresh Mint Wraps

Canadian Bacon-and-Cheese Quesadillas with Arugula Salad

A popular Mexican recipe gets an interesting twist with Canadian bacon. This quesadilla packs half your daily recommendation for calcium and protein.

For healthier options, choose turkey bacon and low-fat cheese to cut back on saturated fat. Use whole-wheat tortillas instead of flour tortillas for added fiber.

Related: Sweet Potato and Spinach Quesadillas 

Panini with Sauteed Mushrooms and Gruyere

This pressed and grilled sandwich combines creamy Gruyere with sautéed mushrooms, spinach, and red bell peppers. Mushrooms act as the meaty texture to the panini and provide potassium and iron.

Enjoy the whole sandwich for just over 400 calories and 30% of your daily value of calcium.
Try this recipe: Panini with Sauteed Mushrooms and Gruyere

Calzones Two Ways

Pizza's distant relative, the calzone, gets a health makeover using part-skim ricotta and part-skim mozzarella cheeses. Choose between a vegetarian calzone with broccoli and cheese, or a turkey pepperoni and cheese version.
Try this recipe: Calzones Two Ways

Cheese-Bacon Tart

Bacon isn't just for breakfast. This recipe can act as a hearty dinner entrée that will keep you full for only 298 calories per serving. Add green leafy vegetables, such as spinach or kale for added fiber, iron, and vitamins.
Try this recipe: Cheese-Bacon Tart

Italian Potato Torta

A wholesome combination of potatoes, tomatoes, and low-fat cheese makes this torta—Italian for tart, cake, or pie—a great vegetarian entrée that's packed with vitamins.

Serve with a mixed green salad and balsamic vinaigrette dressing for a complete Italian meal.
Related: 26 Reasons to Love Potatoes

Warm Eggplant and Goat Cheese Sandwiches

Eggplant does a whole lot more than add color to your plate—it contains plenty of vitamins, minerals, and disease-fighting antioxidants. Creamy goat cheese adds protein and calcium, and is lower in fat and calories than cheese made from cow’s milk.

Try a multigrain roll for a fiber boost.
Related: 11 Easy Eggplant Recipes

Blue Cheese Veal Chops

Forget your usual marinate. Slather this blue cheese spread over veal chops before cooking for a tangy (and satisfying) bite.

Each serving packs 25 grams of protein, half your daily recommendation of protein. Pair with whole-grain rice for heart-healthy fiber.

Try this recipe: Blue Cheese Veal Chops
 

 

 

 

How to Burning Fat Safely

Bye-bye muffin top

When most people think "abs," they think the muffin top that blooms over the top of too-tight pants. But abdominals, a set collectively known as the core, includes the many interconnected muscles that run up the back and stretch down to the butt and the front and inner thighs, says Michele Olson, PhD, professor of physical education and exercise science at Auburn University–Montgomery, Alabama.

Here are the  moves, from simple to killer, that will keep your daily core workouts interesting!

Get more from your core

You'll be more from your Pilates, yoga, or core-focused moves—meaning a slimmer, flatter belly—by following these tips:

• Move from your waist. Whenever you twist, make sure the movement happens from your bottom rib up. Keep hips still.
• Tighten up. Throughout each move, you should feel a tightening, similar to zipping up a pair of tight jeans, from one hip bone to the other.
• Exhale deeply. To help strengthen your abs and protect your lower back, be sure to exhale thoroughly with every breath.

A new kind of crunch

Try this two-in-one abs-and-obliques move from David Barton Gym owner David Barton. 

Here's how: Sit so thighs and upper torso form a V shape, with lower legs crossed and lifted.

Hold a 5-pound medicine ball (or dumbbell) between both hands. Swivel left to right and back, bringing ball across body while maintaining the V shape.

Bridge opposite arm-leg reach

Take inches off your waistline with this do-anywhere move from fitness expert and teacher Jessica Smith.

1. Lie faceup with your left knee bent, left foot flat on the floor, and right leg extended toward the ceiling. Reach toward the ceiling with your the left arm and keep your right arm down by your side.

2. Without moving your hips or shoulders, open your raised leg to the right and raised arm to the left. Now, concentrating on your abs, return your raised leg and arm to the center. Do 10–12 reps, then switch sides and repeat.
Do 3 sets of 15 reps 3–4 times a week.

Low-belly leg reach

Targets corset and six-pack. 

Lie faceup with knees bent to 90 degrees, hands behind head, and abs contracted. Keeping knees stacked over hips, lift shoulders and crunch up; inhale and hold for 3-5 seconds.

Exhale and extend legs to 45 degrees; hold for 3-5 seconds while squeezing lower belly. Do 2 sets of 10-15 reps.

Teaser

An advanced Pilates-inspired move. Lie on your back with knees bent to 90-degree angles and feet lifted. Tighten abs as you inhale, and lift arms up and back over head.

Exhale and swing arms forward, straightening legs so your body forms a V. If needed, put hands on the floor for support.
Roll down slowly, bending knees and bringing arms overhead. Do 15 reps.

Donkey kickbacks

A killer move that will torch calories as it works your core. 

Kneel on all fours, toes tucked under, keeping your back neutral. Draw your belly in toward your spine as you contract your abs and lift both knees about 2 inches off the ground.

Keeping abs engaged, bring right knee to nose (shown). Then kick right leg straight out behind you, squeezing your butt (shown); keep lower abs contracted and hips facing the ground to protect your back.
Repeat 8 times; switch legs and repeat.

Advanced leg crunches

A get-ready-for-swimsuit season move from celebrity trainer Eduardo Dias.

1. Lie on your back with your knees bent and a 3-pound dumbbell between your feet. Place your hands, palms down, beneath your sitting bones.

2. Concentrating on your lower abs, use them to bring your knees in toward your chest while lifting your hips, head, and shoulders slightly. Return to the starting position; that’s 1 rep.
Do 15–30 reps 3–4 times a week; you should see results in 4 weeks.

Read more instruction here

 

Bakso Recipe: Indonesian Meat Bowl Noodle

Bakso or baso is Indonesian meatball or meat paste made from beef surimi and is similar in texture to the Chinese beef ball, fish ball, or pork ball.^[1] Bakso is commonly made from beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken, fish, or shrimp. Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese green cabbage, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery. Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants. Today various types of ready to cook bakso also available as frozen food commonly sold in supermarkets in Indonesia. Slices of bakso often used and mixed as compliments in mi goreng, nasi goreng, or cap cai recipes.
Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.

Ingredient:

• With 1 pound beef(steak)as 100 %
• 10% tapioka starch
• 0.25% (accord) emulsion powder
• 4% salt
• 0.25% white pepper(merica)
• 1.5% garlic fresh(chopped)or garlic powder
• 20% crushed ice cube
• for the broth :
• beef ribs( bones) to make the stock
• 1 bulb garlic
• salt as desire
• 1/4 cup thin soy sauce(or regular soy sauce)
• 1 tbs black pepper
• 6 cup water
• for the fried wonton :
• 1 cup all purpose flour
• 1 tbs butter
• 1 large egg
• water as needed
• 1 tsp salt
• oil to fried
• condiment :
• rice noodle blanced till soft (bihun rebus)
• baby bok choy blanced (daun caisim)
• celery leaf (daun seledri)
• fried shallot (bawang goreng)
• Indonesia sweet soy sauce (kecap manis)
• ABC Chilli sauce(sambel ABC)
• distiled vinegar (cuka)
• fried wonton (pangsit goreng)
• 1 tsp pepper
• 1 tsp onion powder

Directions

• In the food precessor grind the lean beef with chrused ice cube 2-3 times until they all sticky
• in the mixing bowl, add ground beef with the rest of the meatballs ingredient until they all mixed together
• scoop with 2 teaspoon,make round ball
• boil some water,drop the meatballs in the hot water,when it float it's done
• and now it's time to make the broth.
• add salt on boiling water
• put the beef ribs(bone) to make stock
• and the rest of the ingredient
• boiled and shimmer
• now it's time to make the fried wonton
• mixed all the ingredient until it for like a dough
• rolled thin and cut square
• fried wonton
• Now to make the meatballs soup
• put the meatballs "bakso" in the beef stock
• prepare all the condiment and arrange in a bowl serve it while its hot

 

Asinan is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia. The term asin is Indonesian word for "salty", which refers to the process of preserving the ingredients by soaking them in a solution of salty water. Asinan is quite similar to rujak', which is usually served fresh, while asinan is preserved vegetables or fruits. Of the many types and variations of asinan in Indonesia, the most popular are asinan Betawi and asinan Bogor.

• Asinan Betawi: The vegetable asinan of the Betawi people from Jakarta is preserved Chinese cabbage, cabbage, beansprouts, tofu, and lettuce served in a thin, hot, peanut sauce with vinegar, topped with peanuts and krupuk (especially krupuk mie).
• Asinan Bogor: The fruit asinan of Bogor city, West Java is preserved tropical fruits, such as raw mango, water apple, papaya, ambarella, jicama, nutmeg and pineapple served in sweet, hot and sour vinegar and chili sauce, sprinkled with peanuts.

 List of Indonesian Dishes

The best food recipes

Nasi Goreng (Fried Rice)

The famous Indonesian fried rice. original made from leftover rice and eaten as a breakfast dish.

Now more usual server for lunch or as the basis of a larger evening meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.

Ingredients:

• 350 gr. Long Grain Rice
• 2 Tbs. Vegetable Oil
• 3 Eggs
• 1 Onion
• 2 Green Chillis, Sambal Ulek or Sambal Badjak.
• 1 Garlic Clove
• 1 Leek
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 250 gr. Chicken meat
• 250 gr. Shelled Prawns
• 3 Tbs. Kecap Manis

Preparation:

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours. Beat the eggs and make into a omelette, slice into strips and set aside. Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot. Enjoy. 

Indonesian's Satay

This is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.

Ingredients:

• 500 gr. of Beef, Pork or Chicken

Marinade:

• 1 Onion
• 1 Garlic clove
• 30 ml Dark Soya sauce
• 1 teaspoon Coriander powder
• 1 teaspoon Lemon Grass
• 1 teaspoon Hot Chilli paste
• 1 glass red wine (optional)
• 30 ml water

Preparation:

Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).

Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate's and leave to marinade for at least 2 hours.

Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce. 

Peanut Sauce. 
This sauce is a very good accomplishment with sate's, Indonesian fried rice and many more dishes including chips (french fries). Why not serve it at your next barbecue party.

Ingredients:

• 1 Onion
• 3 tablespoons Peanutbutter
• 30 gr Dark Brown Sugar
• 20 ml Dark Soya sauce
• 1 teaspoon Coriander
• 1 teaspoon Cumin
• 1 stalk Lemon grass (crushed)
• 1 tablespoon Lemon juice
• 1 tablespoon cooking oil
• 1 teaspoon sambal ulek
• Coconut Milk or Water

Preparation:

Finely dice a small onion. Put the oil in a small saucepan and soften the onion, add all other ingredients except coconut milk/water. Slowly heat on low flame adding liquid as required to make it into a smooth sauce. Remove Lemongrass before serving.

Season fruits is coming

Uncommon yet delicious

Usually people are too blinded by butternut squash and sweet potatoes to pay attention to the variety of produce that hits stands once the temperatures drop. Try these 10 uncommon yet delicious fruits and veggies in our favorite healthy recipes.

Radishes

A good source of vitamin C, radishes have a crunchy texture and slightly sweet taste. Cook them with a little salt or sugar, and they develop into a tender side dish. Or stir-fry them with other veggies, and they'll complement soy sauce perfectly. 

 

 

 

Blood oranges

Include these tangy citrus fruits in winter salads, desserts, and drinks. Just like other varieties of oranges, they're rich in vitamin C and fiber. However, it's their deep red color that makes them an eye-catching addition to holiday meals. 

Snow peas

A stir-fry favorite, snow peas are low-calorie veggies packed with plenty of vitamins C and K. Their crunchy texture also makes them a delicious contrast in pastas. Just remember that they'll only keep for a few days in the fridge, so cook them shortly after you buy them. 

Artichokes

Artichokes come into season in early spring and then again in early winter. Though it may be convenient to buy them in a can, fresh artichokes are naturally savory and delicious. They're rich in fiber, vitamin C, and folate, which is essential for producing new cells. 

Cabbage

In a nutritional showdown, don't get cabbage confused with iceberg lettuce. A cup of this leafy veggie packs almost 100% of your DRI of vitamin K, plus vitamin C and fiber. And, like other cruciferous vegetables, it contains phytonutrients that naturally detox the body. 

 

Rhubarb

This stalk vegetable thrives in the cold weather and has a distinct tart and somewhat sour taste. Just like other tart flavors, rhubarb is best sweetened with sugar, honey, or fruit juice to balance out the acidity. And this low-cal veggie contains vitamins C and A and calcium. 

 

 

 

 

 

 

Chestnuts

 

The fruits of chestnut trees produce a holiday favorite that is only in season for a brief time each winter (from approximately October–December). They're a good source of vitamin C, but more importantly, they bring a subtly sweet, nutty flavor to a variety of vegetables and breads. Fresh chestnuts may be tricky to find, so try bottled varieties or visit specialty grocery stores. 

How to fight the stress?

Holiday stress-busting tips

By Laurie Pawlik-Kienlen
From Health magazine

The shopping and crowds. The back-to-back diet-busting parties. The interminable chats with the in-laws. We understand how easy it is to feel not so wonderful at this most wonderful time of the year.

That's why we've rounded up these 25 expert-endorsed ways to help you dodge the seasonal blues and stay happy, healthy, and energized.

From quick stress-survival strategies to mood-brightening foods, here's your cheat sheet to holiday cheer. 

Hike your mood with sunlight

It stimulates the production of feel-good serotonin and also helps relieve seasonal affective disorder (SAD), which impacts millions of Americans every year, says Judith Orloff, MD, an assistant professor of psychiatry at the University of California, Los Angeles.

To ease SAD symptoms, spend time outdoors or near a window on sunny days, or ask your doc about phototherapy (a treatment using a box that emits full-spectrum light).

Take a whiff of citrus

Researchers studying depression have found that certain citrus fragrances boost feelings of well-being and alleviate stress by upping levels of norepinephrine, a hormone that affects mood.

For an all-day pick-me-up, dab a little lemon or orange essential oil on a handkerchief to tuck in your pocket.

"The rhythm and repetition of walking has a tranquilizing effect on your brain, and it decreases anxiety and improves sleep," says nutrition-and-wellness expert Ann Kulze, MD. Aim for a brisk, half-hour walk every day.

Do less, enjoy more

"We go overboard to please others during the holidays: shopping, cooking, sending cards, and attending every event," says George Pratt, PhD, a psychologist at Scripps Memorial Hospital La Jolla in California. "Instead, take care of yourself by saying no at least once—and maybe more."

Don't neglect whatever cracks you up

Laughing like crazy reduces stress hormones. That, in turn, helps immune cells function better, says psychologist Steve Wilson, founder of the World Laughter Tour, an organization that offers therapeutic-laughter training.

Forget perfection

Stop obsessing over doing it all. The world is not going to end if the house is a little cluttered or dinner is on the table a few minutes late. "Focus your energy on enjoying the people in your life," says Donna Schempp, the program director for the Family Caregiver Alliance. Don't sweat the small stuff and your holiday will be much more enjoyable!

Get out of the house

If your family members often pick on one another at the holiday table, taking the fun out of meals, consider eating family brunches or dinners in restaurants. "Being in public discourages loud voices and bad behavior," says Muller.

Consider abandoning old customs

Abandoning old customs can be a good strategy if you're lonely or grieving, suggests Cathy Frank, MD, medical director of the Henry Ford Behavioral Health Outpatient Center. Experiment with a different culture's customs, or invite isolated colleagues over and start some new traditions.

Solicit help the smart way

Ask individually instead of emailing groups of colleagues, relatives, or friends, says Noah Goldstein, PhD, an assistant professor of human resources and organizational behavior at the UCLA Anderson School of Management. In mass requests, recipients assume they don’t need to volunteer to help because someone else will do it.

We Wish You Happy in the New Year 2013......!

Simply Amazing Party For Chrismast and New Year 2013

Get the party started

By Susan Sugarman
from Health magazine

You only need a few top-notch ingredients to create festive and delicious holiday bites and drinks. Go for a mix of shapes and colors—your guests will love how beautiful everything looks. (And you’ll love how easy it all is to make.)

Fruity cocktails

Peach Melba Cocktail (left)
132 calories, 0g fat
Cook 2 pints fresh raspberries or one 10-ounce bag frozen raspberries over medium heat with 1/4 cup sugar and 1/3 cup water 7–10 minutes or until completely broken down. Press through strainer, discarding seeds. Let cool. Pour about 3 tablespoons (1 quart total) peach nectar and 1 tablespoon raspberry puree into Champagne glasses; add chilled Champagne to fill each (2 bottles total). Garnish each with fresh-raspberry skewer.

The Golden Apple (right)
97 calories, 0g fat
Into each glass, pour 1 tablespoon vodka (1 pint total) and 1 tablespoon Calvados (1 pint total) over ice. Add sparkling cider to fill (2 bottles total) and a red apple slice. 

Crabmeat cup

40 calories, 3g fat
Distribute 1/2 pound jumbo lump crabmeat evenly into 30 mini crispy (or phyllo) shells. Add 1/2 teaspoon (1/4 cup total) lemon mayonnaise to each shell; garnish with avocado and a watercress sprig.

Eggs divine

34 calories, 3g fat
Melt 2 tablespoons unsalted butter in a nonstick skillet over medium-high heat. Whisk 8 large eggs, and add to pan, stirring about 5–7 minutes or until creamy. Portion eggs onto ceramic serving spoons; top each with a dollop of crème fraîche (4 ounces total) and a touch of black caviar (1–2 ounces total).

Pea crostini

35 calories, 3g fat
Combine 1 1/2 cups thawed frozen peas, 2 tablespoons extra-virgin olive oil, and salt and pepper in a food processor until coarsely pureed. Spread 8 ounces Montrachet goat cheese among 30 crostini. Top each with a spoonful of pea puree; garnish with sliced watermelon, radishes, or beets.

Spice on a stick

16 calories, 1g fat
Combine 30 tail-on, peeled, deveined shrimp; 2 tablespoons olive oil; 1 tablespoon chili powder; 1 tablespoon honey; salt; and pepper. Thread 3 shrimp on each skewer and a small hot pepper (if desired); cook each side 2 minutes on an oiled grill pan.

Caprese skewer

46 calories, 4g fat
Using 2 pints cherry or grape tomatoes, 1 pound bocconcini (fresh mozzarella), and 1 bunch fresh basil, thread ingredients onto skewers. Sprinkle each skewer with sea salt and black pepper; drizzle with extra-virgin olive oil.

Med-coast bite

66 calories, 2g fat
Spread 8 ounces hummus evenly onto baked pita chips (12-ounce bag). Shred 1 large carrot; distribute evenly over chips. Zest rind of 2 lemons; place a few pieces atop carrot.

Steak and salad

100 calories, 7g fat
Preheat oven to 450°. Rub 1 (2-pound) beef tenderloin with olive oil; season with salt and pepper. Roast 25 minutes or until meat thermometer registers 140° (medium-rare). Let stand 20 minutes; thinly slice. Combine 1/4 cup mayonnaise and 1/4 cup horseradish in small bowl. Slice 1 baguette diagonally into 30 slices. Spread each piece with mayonnaise mixture; top with beef and a fresh pea shoot.

Five-minute sushi

44 calories, 2g fat
Slice 1 pound sushi-grade yellowfin tuna into 1/2-inch cubes. Slice an English cucumber into rounds; top each with a small dollop of wasabi. Combine 1/2 cup each black and tan sesame seeds in a bowl; cover sides of each tuna cube. Place tuna atop each cucumber round; add a drop of soy sauce (if desired).

Crunchy-sweet nuts

178 calories, 13g fat (for 1 ounce)
Preheat oven to 350°. Coat a baking sheet with cooking spray. Combine 3/4 pound assorted nuts, 4 teaspoons sugar, 2 teaspoons Chinese five-spice powder, and 6 teaspoons tamari. Spread mixture on baking sheet; bake 15–20 minutes. Remove from oven; add 1 cup dried cherries.

Smoky nibble

73 calories, 3g fat
Cut 1/2 pound smoked boneless trout into bite-size pieces; set aside. Cut presliced party-style pumpernickel into quarters. Place dollop of crème fraîche onto each pumpernickel quarter, and top with a piece of trout; garnish with small sprig of fresh dill.

Chicken adobo

35 calories, 1g fat
Season 2 pounds skinless, boneless chicken cutlets (pounded thin and cut into 1- x 3-inch strips) with salt and pepper. Thread onto skewers and brush with sauce from a can of chipotle chiles in adobo sauce; cook each side 2 minutes on an oiled grill pan.

Sake social

59 calories, 0g fat
Pour 1 (720 ml) bottle chilled sake into small glasses; garnish each with cucumber spear.

Cocoa nog

86 calories, 4g fat
Whisk together 6 tablespoons unsweetened cocoa powder and 1/3 cup eggnog until smooth. In a pitcher, whisk cocoa mixture into 3 2/3 cup eggnog. Add 1 pint rum and 1 pint brandy. Pour 4 ounces into small glasses; top with grated bittersweet chocolate.







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How to cook a good food?

Want to be a better cook? Turns out that you don’t need fancy kitchen gadgets or cooking classes, you just need a specific side dish. Researchers at Cornell University found that if you serve vegetables as part of a meal, people will think the dish tastes better—and that you’re a better cook—than if you forgo the greens.

Researchers gave menus to participants that listed dishes like chicken, steak, and pasta. Some participants’ menus included vegetables with the main dishes; others did not. Everyone was asked to rate the appeal of both the meal and the preparer. People who were shown a combo meal of, say, steak and broccoli, said that they thought the meal would taste better, and that the cook was better, than the people who had the solo steak on their menu.  In fact, the steak-and-broccoli group even said that the cook was more thoughtful and attentive, and less selfish. The steak-only folks harbored much fewer warm feelings.

People tend to associate meals that have vegetables with a little more effort, like the ones served at restaurants or at holiday gatherings—meals which people usually think of as tasting really good, says lead study author Brian Wansink, Ph.D., director of the Cornell Food and Brand Lab and the author of Mindless Eating: Why Eat More Than We Think. (Disclaimer: The study, which will be published in the peer-reviewed journal Public Health and Nutrition, was sponsored by Bird’s Eye vegetables).

“The more effort that you believe went into a meal, the better you think it’s going to be. Even if that effort was heating up some vegetables,” Wansink says.

In light of the fact that 70 percent of all vegetables eaten are eaten at dinnertime but only 23 percent of dinners have vegetables, Wansink and his team wanted to find out if there was any additional motivation to include veggies in meals. “This [study] provides the best two motivations as to why you should put vegetables on the table. Not because they’re healthy—we all know that—but because it makes you look like a better cook and a more loving person,” he says.

Ready to cook up a storm? Here are three delicious side dishes to whip up the next time you want to seriously impress your dining companions.

Sauteed String Beans with Sweet Onion and Grape Tomatoes
This colorful medley is sure to make any entree look its best. The grape tomatoes are an amazingly sweet addition.

Roasted Broccoli and Cauliflower with Lemon And Orange
Baking lightly oiled broccoli and cauliflower until crisp-tender inhibits the release of any unpleasant sulphur aromas. The vegetables mellow even more when tossed with sweet citrus just before serving.

Overnight Kale Salad
Dress up vitamin and fiber-rich kale with pomegranate seeds, pine nuts, Pecorino Romano cheese, and an overnight vinaigrette marinade. Not planning dinner a day ahead? You can let it steep for as little as 30 minutes.

Foods Recipe for Better Sex

Enough about oysters, already!

By Julie Upton, RD

If you want to put some sizzle back into your sex life, food can help you set the mood. There’s nothing better than a romantic, home-cooked dinner, featuring some R-rated foods to help turn up the heat. “There’s a growing body of evidence that some of the vitamins and components in foods can enhance sexual function and sexual experience,” says Jennifer R. Berman, MD, the director of the Berman Women’s Wellness Center, in Beverly Hills, Calif.

Here are some of the food ingredients (and my own favorite recipes) that have been major players in aphrodisiac history and lore, and also have modern-day science to back up their claims.

Avocados

The Aztecs referred to avocados as, ahem, testicles, because of their physical shape. But the scientific reason why avocados make sense as an aphrodisiac is that they are rich in unsaturated fats and low in saturated fat, making them good for your heart and your arteries. Anything that keeps the heart beating strong helps keep blood flowing to all the right places; in fact, men with underlying heart disease are twice as likely to suffer from erectile dysfunction (ED). 

Almonds

Topping my list of feisty foods, almonds have long been purported to increase passion, act as a sexual stimulant, and aid with fertility. Like asparagus (another one of my favorite sexy foods), almonds are nutrient-dense and rich in several trace minerals that are important for sexual health and reproduction, such as zinc, selenium, and vitamin E.  “Zinc helps enhance libido and sexual desire,” says Dr. Berman. “We don’t really understand the mechanisms behind it, but we know it works.” 

Strawberries

The color red is known to help stoke the fire: A 2008 study found that men find women sexier if they’re wearing red, as opposed to cool colors such as blue or green. Strawberries are also an excellent source of folic acid, a B vitamin that helps ward off birth defects in women and, according to a University of California, Berkley study, may be tied to high sperm counts in men. This Valentine’s Day, try making dark-chocolate-dipped strawberries. And while we’re on the subject, there’s a reason we give chocolate on Valentine’s Day: It’s full of libido-boosting methylxanthines. 

Seafood

Despite their slippery and slimy texture, oysters may be the most well-known aphrodisiac. They’re also one of the best sources of libido-boosting zinc. But other types of seafood can also act as aphrodisiacs. Oily fish—like wild salmon and herring—contain omega-3 fatty acids, which are essential for a healthy heart. 

Arugula

Arugula has been heralded as an arousal aid since the first century. Today, research reveals that the trace minerals and antioxidants packed into dark, leafy greens are essential for our sexual health because they help block absorption of some of the environmental contaminants thought to negatively impact our libido. 

Figs

These funny-shaped fruits have a long history of being a fertility booster, and they make an excellent aphrodisiac because they are packed with both , which is important for heart health. Plus, high-fiber foods help fill you up, not out, so it’s easier to achieve that sexy bottom line—or belly. 

Citrus

Any member of this tropical fruit family is super-rich in antioxidants, vitamin C, and folic acid—all of which are essential for men’s reproductive health. Enjoy a romantic salad that incorporates citrus, like pink grapefruit or mandarin oranges, or use a dressing made with lemon and lime.

The Best Indonesian Food Recipes

1.  Satay

These tasty meat skewers cook up over coals so hot they need fans to waft the smoke away.

Whether it’s chicken, goat, mutton or rabbit, the scrappy morsels get marinated in turmeric, barbecued and then bathed in a hearty dose of peanut sauce.

Other nations now lay claim to sate, but Indonesians consider it a national dish conceived by street vendors and popularized by Arab traders.

Each vendor seeks distinction, but "sate madura" –- served with rice cakes (ketupat) and diced cucumber and onion -– is distinguished by its boat-shaped street carts

2. Bakso

A favorite among students, this savory meatball noodle soup gained international fame when U.S. President Barack Obama remembered it as one of his favorites during a visit to Jakarta last November.
It takes on many forms; meatballs –- springy or rubbery, the size of golf balls or bigger -– are made from chicken, beef, pork or some amorphous combination of them all. Sold mostly from pushcarts called kaki lima, bakso comes garnished with fried shallots, boiled egg and wontons

3. Soto Betawi

This traditional meat soup comprises a broth and ingredients that vary across the archipelago.
Common street versions are made of a simple, clear soup flavored with chicken, goat or beef. In Jakarta, home of the indigenous Betawi, soto Betawi garners fame with its sweet, creamy, coconut-milk base.
Top it with crispy shallots and fried garlic, and as much or little sambal as your taste buds can take.

4. Nasi goreng

Considered Indonesia’s national dish, this take on Asian fried rice is often made with sweet, thick soy sauce called kecap (pronounced ketchup) and garnished with acar, pickled cucumber and carrots.
To add an element of fun to your dining experience, try nasi gila (literally :crazy rice") and see how many different kinds of meat you can find buried among the grains –- yes, those are hot dog slices.

5. Gado-gado

Literally “mix-mix,” the term gado-gado is often used to describe situations that are all mixed up -– Jakarta, for instance, is a gado-gado city.
As a food, however, it is one of Indonesia’s best-known dishes, essentially a vegetable salad bathed in the country’s classic peanut sauce.
At its base are boiled long beans, spinach, potato, corn, egg and bean sprouts coupled with cucumber, tofu and tempe.

6. Nasi uduk

A perennial favorite among native Betawi, the meal revolves around rice cooked in coconut milk and includes a pinwheel of various meat and vegetable accoutrements.
It almost always includes fried chicken, boiled eggs and tempe (soybean cake) with anchovies and is topped with emping (melinjo nut crackers).
It’s cheap, fast and popular among lunchtime crowds.
(Sources: CNN Travel)