The food indeed it seems that everyone has been diagnosed with type 2 diabetes operational life: its scope, what foods they should eat when they eat it. Another major problem associated with food is not what they eat, but how much. Can easily be made part of the control, or fracture, diabetes diet plan. Fortunately, there are some simple guidelines to help manage this area of food.
Usually you have after a meal of leftovers. Know how to properly store these leftovers is essential to prevent further meal disaster. The very important point is that the count of the mark the rest of the container in the carbohydrate. You may also remember how much carbohydrate vegetables, it is actually prepared, but you may forget or remember the next time the wrong amount, you have to dig in.
Use smaller plates when you eat. It sounds a bit simple, but it does work. Your brain will be programmed to a complement plate with food, especially when you are too hungry. If your meals is increased by the desire of a few of your favorite foods, or even more! Use a smaller plate, each meeting will help to limit food intake.
It comes to meat, nutritionists recommend that a certain amount of meat is a reason. If you're going to eat meat, then you need to adhere to nutritionists recommend portion control as much as possible. The only way to ensure this is the scale of investment in the food. These scales are relatively inexpensive, and worth its weight in gold. If five ounces of chicken is the correct amount, called ... weighted.
If you feel the desire to immerse in your favorite treatment, ensure that you control how much you have in one meeting. As long as you home, is divided into the appropriate part of the treatment. Post your first indulgence and freeze the rest. If guests can not be frozen, and separating at least, storing it in a separate container in order to avoid excessive.
And treat a good rule of thumb is ... if you do not, you can not eat. If you know you have a weakness in the chip, and then only buy a pack. Know that you have a limited supply, and will help you ration out.
If you have a tendency to, as long as you clean your plate back for a few seconds, and then get an egg timer. Once you have completed your first plate of food, set the timer for 15 minutes. If you're still hungry, start the timer, you can eat some. This allows your brain enough time with your body, you have enough food.
Type 2 diabetes is no longer a condition you have to just live with. It does not need to slowly but inevitably becomes worse. Disease ... you can control your health. The size of these parts!
For nearly 25 years, Beverleigh Piepers search, and found some secrets to help you build a healthy body.
Sunday, November 4, 2012
To begin with you want to get some quality ribs from grass fed cows
Slow cooked beef short ribs is one of my all time favourite cheap healthy meals. Beef ribs are a very popular item with many a restaurant offering them as a specialty. The problem is many people I have talked to don't know how to cook beef ribs.
I can certainly relate to that as it took me a fair bit of research and experimentation to develop a simple method for insuring a delightful meal every time. The difference between good ribs and great ribs lies in the marinade and the sauce.
This stands true for both a delectable flavor and a juicy, tender texture. I have seen a variety of methods to slow cook beef ribs. Some as simple as throwing them in a crock pot to some very elaborate setups to maintain the desired temperature and keep in the moisture during the long cooking time.
To begin with you want to get some quality ribs from grass fed cows, which get to roam around and are not raised in crowded pens. The local farmer whom I get my humanely raised beef from sells short ribs for $4.00 per pound. As I have explained in other articles on cheap healthy meals, you don't need a big piece of meat.
By making sides with homemade stock you can have nutritious, inexpensive meals without using much meat. Hence, I typically use about 4/10 lbs, which is about $1.60 worth of meat per serving. With a side of basmati rice or lentils and a good portion of vegetables I am usually quite satiated.
For you big meat eaters even if you doubled the portion it still is only a bit over $3.00 for a serving. A paltry sum compared to what you pay even in a relatively inexpensive rib joint.
Of all the methods I have studied and tried, I find slow cooking the ribs in the oven to be the simplest and the best. First of all to insure that they are tender and tasty I marinate them in the fridge for anywhere from 24 to 48 hours.
Then, I cook them all day in the oven at a low temperature. To keep them moist and full of flavor I drench them in sauce and wrap them tightly in heavy duty aluminium foil. If you only have regular foil you can just double it.
With the shiny side down I place them in the middle of a piece of foil with about 6 inches of extra at each end. I pick up the sides, even them up and make about a 1/2 in. fold and crease it. Then I continue to fold it until I get it tight against the ribs.
All that remains now is to carefully fold the open ends in like manner. If done carefully this produces a seal that does not allow any sauce to escape while cooking. It took me a few attempts to perfect this. It also took a number of trials to get the temperature and time right.
It is best to use a thermometer to check the temperature of your oven as they do tend to vary. You want to have it at least 70 degrees C (150 F) but no more than 80 C (176 F). By all day at this temperature I mean roughly 8 hours.
The marinade is pretty simple but very effective. The amounts of each ingredient depends on how many ribs you are making and personal taste. I am usually only cooking for one so I just eyeball it and do it in a zip-lock bag so I don't need much, as I roll it up tight.
I use extra virgin olive oil with a bit of freshly squeezed lemon juice, cracked peppercorns, sea salt and some chopped garlic. I then add whatever fresh herbs I have on hand, my favourite being marjoram. Usually some thyme, parsley and basil.
The sauce is made from a tomato ketchup base. Because it is so much tastier and healthier than anything you can buy in a bottle, I ferment my own the way the original stuff was made. It is also much cheaper, especially when I have tomatoes from my garden.
It is surprisingly easy to make and because the lacto-fermentation process acts as a preservative it keeps forever. I use a recipe from Nourishing Traditions, which is a book that I find absolutely indispensable around my kitchen.
Here are the participants in the sauce:
2 cups ketchup (preferably home fermented)
1 cup red wine vinegar
1/2 cup of molasses
1/2 cup of apple cider
small onion
1 Tbs extra virgin olive oil
1 1/2 tsp salt
fresh ground pepper to taste
a bunch of fresh thyme leaves
I just chop the onion finely and saute in the oil for several minutes on fairly low heat. Then turn it up to medium add the vinegar and boil it for about 5 minutes to reduce the sauce. Add the other liquids and spices and simmer for about 10 minutes. If it is a tad thick I add a little water to thin.
If you make the sauce with lacto-fermented ketchup it will keep in the fridge for months. Otherwise you can freeze it. I used to freeze mine and I would take it out and thaw it when needed. Then I would refreeze it with no noticeable effect on its quality.
I can certainly relate to that as it took me a fair bit of research and experimentation to develop a simple method for insuring a delightful meal every time. The difference between good ribs and great ribs lies in the marinade and the sauce.
This stands true for both a delectable flavor and a juicy, tender texture. I have seen a variety of methods to slow cook beef ribs. Some as simple as throwing them in a crock pot to some very elaborate setups to maintain the desired temperature and keep in the moisture during the long cooking time.
To begin with you want to get some quality ribs from grass fed cows, which get to roam around and are not raised in crowded pens. The local farmer whom I get my humanely raised beef from sells short ribs for $4.00 per pound. As I have explained in other articles on cheap healthy meals, you don't need a big piece of meat.
By making sides with homemade stock you can have nutritious, inexpensive meals without using much meat. Hence, I typically use about 4/10 lbs, which is about $1.60 worth of meat per serving. With a side of basmati rice or lentils and a good portion of vegetables I am usually quite satiated.
For you big meat eaters even if you doubled the portion it still is only a bit over $3.00 for a serving. A paltry sum compared to what you pay even in a relatively inexpensive rib joint.
Of all the methods I have studied and tried, I find slow cooking the ribs in the oven to be the simplest and the best. First of all to insure that they are tender and tasty I marinate them in the fridge for anywhere from 24 to 48 hours.
Then, I cook them all day in the oven at a low temperature. To keep them moist and full of flavor I drench them in sauce and wrap them tightly in heavy duty aluminium foil. If you only have regular foil you can just double it.
With the shiny side down I place them in the middle of a piece of foil with about 6 inches of extra at each end. I pick up the sides, even them up and make about a 1/2 in. fold and crease it. Then I continue to fold it until I get it tight against the ribs.
All that remains now is to carefully fold the open ends in like manner. If done carefully this produces a seal that does not allow any sauce to escape while cooking. It took me a few attempts to perfect this. It also took a number of trials to get the temperature and time right.
It is best to use a thermometer to check the temperature of your oven as they do tend to vary. You want to have it at least 70 degrees C (150 F) but no more than 80 C (176 F). By all day at this temperature I mean roughly 8 hours.
The marinade is pretty simple but very effective. The amounts of each ingredient depends on how many ribs you are making and personal taste. I am usually only cooking for one so I just eyeball it and do it in a zip-lock bag so I don't need much, as I roll it up tight.
I use extra virgin olive oil with a bit of freshly squeezed lemon juice, cracked peppercorns, sea salt and some chopped garlic. I then add whatever fresh herbs I have on hand, my favourite being marjoram. Usually some thyme, parsley and basil.
The sauce is made from a tomato ketchup base. Because it is so much tastier and healthier than anything you can buy in a bottle, I ferment my own the way the original stuff was made. It is also much cheaper, especially when I have tomatoes from my garden.
It is surprisingly easy to make and because the lacto-fermentation process acts as a preservative it keeps forever. I use a recipe from Nourishing Traditions, which is a book that I find absolutely indispensable around my kitchen.
Here are the participants in the sauce:
2 cups ketchup (preferably home fermented)
1 cup red wine vinegar
1/2 cup of molasses
1/2 cup of apple cider
small onion
1 Tbs extra virgin olive oil
1 1/2 tsp salt
fresh ground pepper to taste
a bunch of fresh thyme leaves
I just chop the onion finely and saute in the oil for several minutes on fairly low heat. Then turn it up to medium add the vinegar and boil it for about 5 minutes to reduce the sauce. Add the other liquids and spices and simmer for about 10 minutes. If it is a tad thick I add a little water to thin.
If you make the sauce with lacto-fermented ketchup it will keep in the fridge for months. Otherwise you can freeze it. I used to freeze mine and I would take it out and thaw it when needed. Then I would refreeze it with no noticeable effect on its quality.
Check on what you are feeding yourself
Whether you just got humiliated in a meeting or had an embarrassing moment where you were not confident enough to join a conversation because of your bad breath, it is likely that you are reading this because you want to end your misery once and for all. Bad breath should not be the end of your career, there are actually simple ways to avoid or eliminate it. However, the hardest part for most is the execution of the solution. The reason being is because most of the solution will require you to change one or two of your dirty habits. And as human as we are, not all of us have self-discipline and the will to do it.
The following are the top 3 habits that you need to stop if you want to avoid bad breath.
Check on what you are feeding yourself.
If you are not aware yet, bad breath can be a sign that something is not right in your intestines or digestive tract so it very important that you make sure that you are eating right. Improper diet will only cause deficiency in good intestinal flora and stomach problems. In order to avoid this, you must make sure that you include nuts, raw and cooked vegetables, fruits, and grains in your daily diet. Stay away from white sugar, bleached flour and other refined carbohydrate foods, and spices such as onions, and garlic. However, it is not new to us that these spices also have significant benefits to our body. So if it is unavoidable to not use them then just make sure that you brush and rinse right after eating to avoid the build-up.
Say no to coffee, wine, whiskey and other alcoholic drinks as much as possible. Those that are committed to healthy living and prefer to drink tea instead of coffee or water instead of wine and whiskey, are already half way there. Others that like their drink however, will need to be aware of what they are getting themselves into every time they take a sip. These beverages leave a residue that will attach to the plaque and will later on infiltrate the digestive tract.
Avoid stress at all costs. There is a reason why stress is one of the most notorious causes of major illnesses. It is because it can cause serious damage on our overall health and that includes our digestive system. You must also make sure that you will not be deficient in Vitamins B, C, and Zinc as some of the supplements for these deficiencies can also cause bad breath.
Eliminating bad breath completely can be quite a mission but it is up to you if you want to incorporate it in your lifestyle or get rid of it for the better. Using a combination of quality oral care products is important to insure you are not making the problem worse. Brushing with xylitol-based paste, gargling with a non-alcoholic mouthwash and cleaning the tongue with a gentle yet effective tongue scraper is what you want to shoot for. Bottom line, just put some effort into it and this problem will get under control in no time.
The following are the top 3 habits that you need to stop if you want to avoid bad breath.
Check on what you are feeding yourself.
If you are not aware yet, bad breath can be a sign that something is not right in your intestines or digestive tract so it very important that you make sure that you are eating right. Improper diet will only cause deficiency in good intestinal flora and stomach problems. In order to avoid this, you must make sure that you include nuts, raw and cooked vegetables, fruits, and grains in your daily diet. Stay away from white sugar, bleached flour and other refined carbohydrate foods, and spices such as onions, and garlic. However, it is not new to us that these spices also have significant benefits to our body. So if it is unavoidable to not use them then just make sure that you brush and rinse right after eating to avoid the build-up.
Say no to coffee, wine, whiskey and other alcoholic drinks as much as possible. Those that are committed to healthy living and prefer to drink tea instead of coffee or water instead of wine and whiskey, are already half way there. Others that like their drink however, will need to be aware of what they are getting themselves into every time they take a sip. These beverages leave a residue that will attach to the plaque and will later on infiltrate the digestive tract.
Avoid stress at all costs. There is a reason why stress is one of the most notorious causes of major illnesses. It is because it can cause serious damage on our overall health and that includes our digestive system. You must also make sure that you will not be deficient in Vitamins B, C, and Zinc as some of the supplements for these deficiencies can also cause bad breath.
Eliminating bad breath completely can be quite a mission but it is up to you if you want to incorporate it in your lifestyle or get rid of it for the better. Using a combination of quality oral care products is important to insure you are not making the problem worse. Brushing with xylitol-based paste, gargling with a non-alcoholic mouthwash and cleaning the tongue with a gentle yet effective tongue scraper is what you want to shoot for. Bottom line, just put some effort into it and this problem will get under control in no time.
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