Have in mind that the kind of breakfast you should eat depends on the activity you are going to do that day. If you are going to exercise or not, the intensity of your physical activity, etc.
It is important to eat breakfast, but when you get up early in the morning to go out for a bike ride you don’t want to stuff yourself or you will feel bloated while riding your bike, and that is a very uncomfortable feeling.
If you have to hurry every morning before you go out to work you don’t want to spend hours cooking and eating breakfast. You don’t want eat a lot either, just the proper amount of food with the best quality of ingredients to keep you strong and sharp the first hours of your day.
So here there are some examples:
BAKED EGG IN AVOCADO
1 avocado, pitted
salt & pepper, to taste
Preheat oven to 425F. Crack the first egg in a bowl, then pour gently into the hole of one of the avocado halves. Do the same for the 2nd egg. Sprinkle with salt and pepper. Bake for 10-15 minutes, depending on how cooked you like your eggs.
MIXED BERRY AND YOGURT SMOOTHIE
BREAKFAST FOR A CYCLIST COMMUTER
Have you ever had a chance to try healthy food delivery? Where the meals are already cooked and delivered to your door? Where you just need to choose and order your weekly meal sets? Activeats provides such service and I’ve had a pleasure to try it out, because as far as I am concerned, if you…
via Activeats Makes Eating Healthy Easy, Fast and Convenient — simple Ula
Summer is here with sunny weather, flowers, veggies, warm water in the pool. Time to collect our vegetables and enjoy them. I hope you like this recipe too!
For the Roasted Chickpeas:
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/2 teaspoon salt
- 2 teaspoons fresh lime juice
- 1 tablespoon olive oil
For the Cilantro Lime Vinaigrette:
- 1 shallot, minced
- 2 cups packed fresh cilantro leaves, stems removed
- 1 large clove garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
For the Salad:
- 4 corn tortillas
- 1 tablespoon olive oil
- Salt, to taste
- 6 cups chopped Romaine lettuce
- 1 cup chopped red cabbage
- 1 cup grape tomatoes, cut in half
- 1 cup fresh corn kernels
- 1 large avocado, pit removed and sliced
- 3 tablespoons fresh cilantro, chopped
- Preheat the oven to 400 degrees F. Place the drained chickpeas in a clean dishtowel. Remove chickpea skins and let the chickpeas dry for a few minutes.
- Place the chickpeas in medium bowl. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, lime juice, and olive oil. Stir until chickpeas are well coated.
- Spread the chickpeas out in an even layer on a large baking sheet. Roast the chickpeas in the oven for 30 to 35 minutes, stirring occasionally. The chickpeas are done when they are dry and crispy on the outside. Remove from the oven and set aside.
- While the chickpeas are roasting, make the cilantro lime vinaigrette. In a blender or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until smooth. Set aside.
- Turn the oven to 375 degrees F. Brush each side of the corn tortillas with olive oil. Cut the tortillas into 1/4-1/2″ strips. Spray a baking sheet with nonstick cooking spray. Place tortilla strips on the baking sheet in an even layer. Bake until golden and crisp, about 10-15 minutes. Remove from oven and sprinkle with salt, to taste. Set aside.
- To assemble the salad, place lettuce in a large salad bowl. Top the lettuce with red cabbage, tomatoes, corn, avocado slices, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately.
LINKS OF REFERENCE:
Dra Martha A Castro Noriega
Original: Our Chicken is always open
The power of superfood: is it real or is it a new marketing strategy to sell?
These nutritionally high-powered foods are marketed as a possible cure for heart disease, high cholesterol, obesity, diabetes, aging, and even cancer. Even though no official standards exist for the term “superfood,” it shows up in health magazines, blogs, and medical websites. Everyone is talking about the healing benefits of spirulina, acai berries, and chia seeds and more.
VEGETABLES, FRUITS, RED MEAT, SALMON, OILS,
The truth is that many of these foods have been around for centuries. Their health benefits are backed up by science. The only novelty is the term “superfoods,” which is mostly used for marketing purposes.
However, this doesn’t mean that superfoods are just a fad. On the contrary – they boast a high nutritional value and exhibit health properties, such as decreased susceptibility to infections, cancer prevention, stronger hair and nail, improves digestion, and stronger immunity. Other benefits of superfoods include increased energy, younger looking skin, fat loss, and improved brain function. On top of that, there are no side effects to worry about.
CATCH: For the superfoods to take full effect in your body you have to eat them everyday, not only once in a while or to be “in a eating healthy fashion”
ITALIAN FRUIT PARFAIT LIP BALM
TAKE: Be happy, eat what everything you like: red meat (don’t panic, red meat is good for you), eat the right portions of anything “FOOD”, a well balance diet, exercise and you will live a happy healthy long life. Superfood is just a marketing term, it’s not a miracle.