Health Benefits of Grapefruit

GRAPEFRUIT is an excellent choice of fruit to add to your diet for many reasons, but is also a popular snack for those looking to lose weight. One of the benefits of the grapefruit is the high water content (over 90%) of the fruit. Increased water consumption is good for your metabolism and can help you feel more energetic. Often when people are feeling tired, they really are just dehydrated. A bottle of water and a half of a grapefruit is a much better alternative for an afternoon pick me up than a can of cola and a candy bar.


The low sodium nature of grapefruit will help flush out the water weight we retain in eating high sodium foods, like canned soups, salted nuts, salad dressing, and fast food. This is not to say that eating grapefruit will undue the damage from a heavy fast food lunch, but it is helpful. Try to avoid eating high salt, high fat foods in general.

One 8 oz. cut of Del Monte Fruit Naturals Red Grapefruit in Extra light syrup has about 160 calories, and 100% of your recommended daily value for Vitamin C. Grapefruit is available year around, but the peak season is around late winter to early spring.


– Low calories
– Low sodium
– High in Potassium
– High in fat-burning enzymes
– High in antioxidants
– High in Vitamin C


If you’ve ever eaten grapefruit, you probably noticed that it is a rich pink color. This comes from the phytonutrient into called lycopene. Lycopene can help fight away oxygen free radicals, which can damage cells. Also, research published in the Asia Pacific Journal of Clinical Nutrition suggested that eating a diet rich in lycopene will decrease a man’s risk of developing prostate cancer. The phytonutrients in grapefruit inhibit tumor formation


A grapefruit can be enjoyed like an orange, sliced up into pieces. You can also cut a grapefruit in half and slice it with a spoon. If you become enamored with the fruit, you can buy a special serrated grapefruit spoon at Crate and Barrel for $3.25. The coordinating grapefruit knife is $5.95. Both are dishwasher safe and help you get every bit of the fruit from the peel. If you are on the go, you can pick up sliced grapefruit in a cup at in your grocer’s refrigerated produce section.


  1. Grapefruit: Health Benefits, Facts, Research – Medical News Today
  2. Grape GMO | Health Guides Daily

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Almond Nutrition Facts and Benefits

Almond nutrition facts are another part of how great they are for your health. They have long been held as a symbol of wellness and health. The nuts are enriched with many nutritious qualities that add to their efforts at giving you optimum health. These facts display the true facts that show why almonds are so good for you.

Substituting almonds as a snack or adding them to salads is a great way to experience all that they have to offer. They are packed with monounsaturated fats and will help keep your heart healthy. Eating them can lower your LDL cholesterol level and your risk of heart disease.

Almonds are even very helpful with weight loss. In spite of their high fat and calories, they can promote weight loss when eaten in moderation. The fat is also healthy fat and that is where most of the calories come from. The small portion of fat in an almond is not easily digested which in turn causes it to not be absorbed by the body. If you are considering a diet plan, make sure you choose a natural one that contains almonds to lose weight. Using the facts is also very easy to implement.


Almonds contain a lot of nutrients that are crucial for your overall health. They are high in protein and low in carbohydrates. This makes them an excellent snack for diabetics. They are also a great source of vitamin E. This is why they fight so well against heart disease with this powerful antioxidant. There is also fiber and calcium in almonds to specifically fight against colon and rectal cancer.

They also prevent a lot of mineral deficiencies because of all that they contain. Almonds are a good source of calcium and magnesium. They can help maintain strong bones and teeth. Other nutritional benefits in an almond are zinc, phosphorous, and folic acid. Folic acid is a crucial need for pregnant mothers to ensure proper fetal development. Almonds are even a great choice for pregnant mothers.

They also promote cardiovascular health through the use of potassium. Potassium is an important electrolyte that is involved in nerve transmission and the contraction of your muscles in the heart. This makes the almond a good choice for protecting against high blood pressure and atherosclerosis.

Whole almonds with skins have been found to provide the most heart healthy benefits. Get a pack of whole natural almonds at the store, and you can be ready to use them as snacks throughout your week. Don’t forget about the nutrition facts of the nuts.

Spaghetti Alla Carbonara Recipe

Spaghetti alla Carbonara.

It’s a typical Italian dish, from the area of Rome. His origin are mysterious: a legend want, it was created by “carbinai” people who worked in the forests producing the wood charcoal, to slow combustion. For other people, “carbonara” takes his origin from “carbonari”, a group of revolutionaries, who’ve fighting against Austrian occupation, during the eighteen century. It seems tha a recipe like this, was present in the book of the duke of Buonvicino Ippolito Cavalcanti, “La cucina teorico-pratica.”

But the most interesting version is referred to american soldiers, during the occupation of Rome in the second world war. They went in Rome’s restaurant asking for eggs, bacon and noodles (typical Chinese pasta, more diffused in America than Italian spaghetti).

Chef fulfilled their request and served bacon eggs and italian pasta, but this dish was insipid. To remedy this inconvenience, American soldiers, mixed the ingredient, and created the ancestor of the famous dish.

For 4/5 person you need

500 g of bacon

5 egg yolks

grated pecorino (typical Italian cheese, from milk of sheet)

grated parmesan



salt and pepper

Boil salted water in a pot: that will be needed to boil spaghetti.

Meanwhile, mix in a bowl the 5 egg yolks with Parmesan (and, in addition, the pecorino cheese) with a pinch of salt, until you have a creamy sauce.

Dice bacon and let cook in a pot witj a tablespoon of hot oil; the bacon become crispy. When spaghetti are boiled, joined the eggs and browned bacon, with the butter and a bit of pepper.

Serve immediately.

Be careful the egg, which doesn’t cook, and should never exceed 70 degrees, not to reach the temperature of coagulation of the yolk. Then, add it, after turning off the flame.The cream is recommended in many recipes because, if added in small quantities, it helps the egg to not solidify and gives the dish extra creamy.


  1. Spaghetti alla Carbonara Recipe : Tyler Florence : Food Network
  2. Spaghetti Pasta Carbonara Recipe |

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Taco Salad is a dish that is loved by thousands upon thousands of people all over the world. Most people love a great tasting taco salad on occasion. Here is my recipe for Taco Salad that is very easy to make.

Easy to make Taco Salad to serve 8 people:

2 pound ground beef
2 2-ounce packages taco seasoning
2 large onions – chopped
10 ounces Cheddar or Mexican mix shredded or grated cheese
8 ounce bag of corn chips (crushed)
1 large head of lettuce (cut or torn into smaller pieces)
2 tomatoes (cut into small chunks)
sour cream

Brown the ground beef and follow the instruction’s to add the taco seasoning. Add the onions and simmer for a few minutes. Put all other ingredients in a large bowl with a lid and shake the bowl to get the ingredients mixed together well.

Remove the lid from the bowl and add the the meat and onions then put the lid back on and shake the bowl until everything is well mixed. Top with sour cream as desired.


You can serve the meat on top of the rest of the ingredients. Top with sour cream as desired.


  1. Salad
  2. Salad Recipes –

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Roasted Chicken and Vegetables

Roasted Chicken With Vegetables

This meal was originally shared with me many years ago by a neighbor who got it from a newspaper.This is a wonderful meal that can be prepared quickly and easily but is special enough to serve as a “company dinner”. There are no exotic ingredients; everything is a pantry staple. This dish is terrific when reheated so it is strongly suggested that you double the recipe. Change the type and amounts of the various vegetables to suit your taste. You can also add favorite vegetables. We especially enjoy turnip. Don’t be afraid of the rather large amount of garlic. The dish is roasted so the garlic becomes very mellow. I have found that this recipe works best with dark meat.

This version of the recipe serves 4.


8 chicken drumsticks or thighs.

1 1/2 pounds of all-purpose potatoes. Leave the skin on. Scrub and quarter them.

1 pound of carrtos. Cut into two inch pieces.

2 pound butternut squash, peeled, seeded and cut in 8 wedges.

2 medium onions, each cut in 8 wedges.

5 cloves of garlic, halved.

2 tablespoons of oil.

1 tablespoon of Italian herb seasoning.

1 1/2 teaspoons of salt.

1 teaspoon of freshly ground pepper.


STEP: 1. Position racks to divide oven in thirds. Heat to 425 degrees. Have 2 rimmed baking sheets ready.

STEP: 2. Put all ingredients in a large bowl; stir to mix and coat.

STEP: 3. Arrange in a single layer on both baking sheets.

STEP: 4. Roast, switching position of pans and turning vegetables halfway through roasting, 45 minutes or until chicken is cooked through and vegetables are tender.

(Prepare through Step 2 and then refrigerate the mixture until you are ready to cook dinner. I assemble it in the morning then have a super quick and delicious dinner with no prep at all.)

Sit back and enjoy the compliments!


  1. Roast Chicken and Vegetables Recipe –
  2. Garlic-Roasted Chicken and Root Vegetables Recipe : Giada De …

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Risks of Reheating Cooked Rice

There’s not really any more danger reheating rice than there is anything else. In fact it’s less dangerous than many things with higher protein content.

I’ve been a chef for about 15 years. I took classes in food safety while in cooking school and have taken lots of hours of classes in food safety from various sources including the health department since then.

The danger zones for food are from 35 to 140 degrees Fahrenheit. While in this temperature zone bacteria can thrive and grow. It is important that when cooling food, you get it below 35 degrees as quickly as possible. Similarly, when heating it up, you need to get it above 140 degrees as soon as possible.

What’s most important is that you store any leftovers properly and quickly. In the past, people had iceboxes and used to let leftovers cool down before refrigerating so the heat wouldn’t melt the ice. Ice was expensive and often wasn’t delivered every day so you had to make it last. Since the invention of refrigerators this hasn’t been a problem, but there are still a lot of people who let it cool off before refrigerating because their mothers or grandmothers did this.

Refrigerate your leftovers immediately after the meal. If you are putting it in a plastic container, leave the lid off for an hour or two so it will cool more quickly. If there is a large quantity of something that is dense, like rice, it’s probably a good idea to stir it once or twice during the first hour or two, so the heat will be released. If you are covering it with a plastic wrap you should wait an hour or two before putting the wrap over the container or piece the plastic with a few holes to vent the heat.

When you are reheating the food, you want to reheat it as quickly as possible. Don’t let it sit out on the counter for a while to "warm up" before starting to heat it. Don’t heat it at unusually low temperatures, medium heat is probably okay. Again stirring will help distribute the heat and help it eat through evenly not just on one side where it might burn.

In commercial kitchens we use instant temperature thermometers to make certain the food is above 140 F. I do the same when I’m cooking at home.

Good luck.


  1. Can reheating rice cause food poisoning? – Health questions – NHS …
  2. Can you reheat rice? – Hygiene Doctor

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Red Beans and Rice

What’s red about Red Beans and Rice.  In this recipe it’s the red beans, tomato paste and chili powder.  And for a red hot taste, you can add a sizable pinch of crushed red pepper.

Most of the ingredients in this effortless mouthwatering recipe are already in your cupboard and won’t require an extra trip to the supermarket, making it a handy dish to fix on days when you’re extra busy or in a hurry.


3/4-cup uncooked brown rice

1/2-cup diced onion (fresh or frozen)

1/2-cup diced green bell pepper (fresh or frozen)

3 ounces tomato paste (half a 6-oz. can; freeze the rest for later use)

2 teaspoons chili powder

1 teaspoon minced garlic

1 teaspoon dried basil (or 1 tablespoon chopped fresh basil)

1 teaspoon dried oregano (or 1 tablespoon chopped fresh oregano)

1/2-teaspoon sea salt

hefty pinch of crushed red pepper

15.5 ounce can of red beans (black beans may be substituted)

Freshly ground black pepper


1. Bring 1-1/2 cups water to a boil over high heat.

2. Stir in the rice, onion, bell pepper, tomato paste, chili powder, garlic, basil, oregano, salt and crushed red pepper.

3. Cover saucepan tightly and reduce heat to lowest setting. Cook for 40 minutes without removing the lid.

4. Stir in beans and black pepper and heat 8-10 minutes.

5. Taste and adjust the seasonings.

With all the herbs and spices, very little salt is needed and sea salt is saltier than regular powdered salt. Fresh basil and oregano may be used in place of the dried.  (Note:  While dried herbs are added at the beginning of the cooking, fresh should be chopped and added at the same time as the beans and black pepper.)

This vegetarian dish is delicious and nutritionally balanced. For those who want their meat fix, cook and season lean ground beef and add it to the beans and rice just before serving.

Red Beans and Rice is only slightly spicy hot. If you appreciate more of a taste kick, add more crushed red pepper and/or chili powder. Serve with plain Greek yogurt and bias-sliced bananas for a complementary, cooling taste.


  1. Red beans and rice
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Recipes Vegetarian Lasagna

As a strict vegetarian with very little time on her hands, I am always on the lookout for quick and easy low-fat vegetarian recipes. I adapted this easy, healthy lasagna recipe from a recipe I found in a coupon booklet. I like it particularly, because it removes the time-consuming step of boiling the lasagna noodles.

You can use any vegetables you like for this recipe. However, I like frozen spinach and raw garlic the best. Other ideas include sliced eggplant, zucchini and summer squash. I have even made it with corn, carrots, peas and green beans in a pinch when I didn’t have my favorite vegetables on hand. The recipe is very flexible, so go ahead and take any liberties you like with the vegetable layer. I also like serving extra non-starchy vegetables with the meal. I’ve also found that the Wal-Mart ricotta cheese is dramatically less expensive than other brands, and is well worth the trip. This recipe makes great left overs. I eat a hot lunch every day because of all the leftover vegetarian lasagna I end up with every Wednesday night.

No-Boil Whole Wheat Vegetarian Lasagna

8 ounces uncooked whole wheat lasagna (Ronzoni Healthy Harvest is a good brand)
1 15 ounce container part-skim ricotta cheese
2 eggs
2 26 ounce jars pasta sauce
1 pound or more fresh or frozen vegetables
1 cup mozzarella cheese

Preheat the oven to 350 degrees Fahrenheit. Combine the ricotta cheese with the eggs in a separate bowl. Layer some pasta sauce on the bottom of your pan. I use Wal-Mart brand mushroom and green pepper sauce, since I have found this to be the best value. Then layer half of the noodles (about a quarter of the package of lasagna noodles), then layer with half of the ricotta cheese mixture. Place your vegetables in a layer on top of this, then layer with more pasta sauce. Repeat the layering, placing the next layer of lasagna noodles, ricotta mixture, vegetables and pasta sauce. Top with the cup of mozzarella.

Then cover the pan with aluminum foil. Bake for one hour, covered. Then remove the aluminum foil, and bake uncovered for fifteen minutes longer at 350 degrees. Allow the recipe to cool for fifteen minutes before serving.


  1. Hearty Vegetable Lasagna Recipe –
  2. Fresh Vegetable Lasagna Recipe |

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Recipes Potato Salad

Potato salad is one of my favorite foods. It is good to take as a covered dish to a dinner party or just for a Sunday meal. The best thing about potato salad it is not hard to make and your family will love it. Here is how it is all put together.

10-12 baking potatoes peeled and diced

1 cup mayo

1 cup sourcream

1/2 cup onion

1/2 cup bel pepper

1/2 cup sweet salad pickles

1/4 cup spicy brown mustard

salt and pepper to taste

6 boiled eggs diced

paprika to garnish top

Cook potatoes until tender (do not over cook) .

Saute onion and peppers in butter for about 3 minutes.

In large mixing bowl add cooked potatoes, mayo, sour cream, onion, peppers, pickles, eggs, salt, pepper, and mustard and mix well. Taste to see if it is seasoned well. If you need to add more salt or pepper do so according to your taste. Pour in a serving dish garnish the top with paprika; chill and serve.

Now you see how simple this recipe is. Anybody can do it. It has been a great family side dish for many years and I hope your family loves it.


  1. Potato Salad Recipes –
  2. Creamy Potato Salad recipe from Betty Crocker

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Recipes Bread Rolls

Granny’s Rolls

1 package dry yeast
2 cups lukewarm water
4 cups self-rise flour (I use White Lily)
cup sugar (I use splenda)
cup Smart Balance Oil
1 egg

Mix yeast, water, and flour together in a bowl. Add sugar or splenda, oil, and egg. Put in greased muffin pans. Bake at 350 degrees for 12-15 minutes until golden brown.

These rolls are awesome tasting! The wonderful thing about them is you do not have to let them rise. So, you can make them for dinner during the week or breakfast on Saturday (which is when I like to make them) and not spend hours in the kitchen kneading and rising bread. I don’t know why they are called Granny’s rolls; I call them Busy Mom’s Rolls!


  1. French Bread Rolls to Die For Recipe –
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