Early Spring Must Eat Liposuction Food To Keep Health

We all know that there is a direct relationship between keeping our body fit and healthy and the foods we eat, but we can be even more specific and keep our heart beating longer by eating these top heart healthy foods.

Diet food: Eggplant

Eggplant by selenium higher than other vegetables. Will be fresh round eggplant, peeled and cut into the wire, add salt and sesame oil salad. Selenium has antioxidant, able to maintain the normal function of human cells, enhance immunity, on the human body and disease prevention, anti-aging effects, metabolism, can also play an anti-cancer effects.

Diet food: sea bass

Want to promote the body’s metabolism, the most important, of course, is to include large amounts of protein in the diet. If you love fish crush, the bass is a very good diet food. The bass is very rich in protein, iron and other minerals. So, add it to your diet can speed up your weight-loss plan!

Diet food: Grapefruit

Studies have shown that the chemical substances in grapefruit reduce insulin levels, help lose weight. In addition, grapefruit are rich in vitamins, potassium and cellulose, increase satiety and speed up metabolism have a lot of help.

Diet food: lamb

Lamb contains very rich in protein, vitamin B12 and other nutrients. If you want to keep slim, ginger lamb stew is a very good dinner recipes.

Diet food: eggs

Studies have shown that the protein inhibits fat accumulation, while the egg is the best source of protein. The protein contained protein, can promote fat burning enzyme activity, inhibit fat accumulation, can help you to easily maintain a slender figure.

Diet food: celery

Celery is rich in crude fiber, potassium, vitamin B2, vitamin (also known as niacin) and other ingredients. The hot summer weather, it is easy to get angry, resulting in dry stool. Meanwhile, the hot days when people water loss and more likely to cause sodium and potassium imbalance. Celery can help people to relax bowel, to regulate sodium and potassium balance. The vitamin has on the human skin, nervous system and loss of appetite, if the body lacks vitamin B2, it is easy to cause fatigue and mouth ulcers. Celery leaves contain more nutrients than the stem, gesture, boiled salad to eat.

Diet food: nettle

Nettle low in calories and rich in a variety of nutrients needed by the body, is the best choice for healthy diet food. Nettle contains potassium, calcium, vitamins A, B, and C, and iron, with an appetite suppressant and the release of serotonin, can help lose weight.

Chocolate Cupcakes With Coconut Cream Cheese Frosting

These are officially the best cupcakes I’ve ever had.  Pretty bold statement, I know.  But it is so true.
Besides the fact that they are really, really, REALLY good they transport me back to my days of living in Paris.  I was a young, (and poor) college student living off two dollar ham & cheese crepes made from the street-side crepe truck by my flat.  

I think “Je voudrais un crepe” was the first thing I learned to say (and may have been one of the only things I learned to say behind je voudrais un baguette and je voudrais que vous coupiez ici, but that’s a whole other story).  Back to the crepes.  That little crepe cart was where I discovered the insane combination of Nutella and coconut.  My daily jambon and fromage was soon replaced with coco and nutella.  And on days I wanted to be more healthy I would eat the crepe with coco, nutella and banana.

Second, anything that is “filled” (or stuffed) is just better.  There is something about that feeling of sinking your teeth down into a creamy center that oozes out onto your tongue.  Lastly, it’s chocolate.  Rich, deep, dark… bold chocolate.  Just the way I like it.  (If you are a chocolate lover like myself you know exactly what I’m talking about.)

■Chocolate Cupcakes
■One small jar of Nutella
■Coconut Cream Cheese Frosting
Chocolate Cupcakes

Makes 16 cupcakes
■ 1/2 cup Dutch-processed cocoa powder
■1 cup boiling hot water
■1 1/3 cups all purpose flour
■2 tsp baking powder
■1/4 tsp salt
■1/2 cup butter, room temp
■1 cup sugar
■2 large eggs
■2 tsp vanilla extract

(You can use your favorite chocolate cupcake recipe or this recipe for chocolate cupcakes derived from Joy of Baking)

Preheat oven to 375 degrees.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. ( These cupcakes are best the day they are made, but can be covered and stored for a few days.)

Once the cupcakes have cooled, with a pairing knife, cut out a hole in the center of the cupcake.  Pour a spoonful of Nutella into the center and then frost with coconut frosting.  Top with toasted coconut.

Coconut Cream Cheese Frosting
■1 8 oz package cream cheese, softened
■2 sticks butter, softened
■1 36 oz bag powdered sugar
■1 teaspoon vanilla extract
■1/2 teaspoon coconut extract
■2 cups shredded coconut

In bowl of electric mixer cream butter and cream cheese.  Slowly add powdered sugar by the cup until incorporated.  Add extract and blend well.  Fold in coconut.  You may have to add a splash of cream to losen the consistancy to spread.

Southwestern Chicken Fricassee Recipe

My parents gave me this great bowl set for my birthday over a month ago but I was waiting to come up with something suitable for them.  I wanted something Southwestern to match the festive colors but also something that reminded me of my childhood.  One of my favorite dishes that my mom made when I was a kid was chicken fricassee.  So I took a Southwestern spin on chicken fricassee.
Southwestern Chicken Fricassee
Servings:  6 
Ingredients
2 Tbsp oil
6 chicken thighs
1 1/2 tsp Kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp dried oregano
1 1/2 cup chicken broth
4 cups cream of garlic soup
For the Cream of Garlic Soup
2 Tbsp oil
1/4 cup coarse chopped garlic
1/4 cup red bell pepper, diced
1 shallot, coarsely chopped 
3 slices bread, crusts removed and cubed
4 cups chicken broth
1/2 tsp black pepper
1 tsp dried oregano
1/2 tsp red pepper flake
1 egg
1/4 cup half and half or cream
Instructions
Preheat a wide bottomed pan and a large skillet over medium heat.  
Add 2 Tbsp oil to the pan and saute the garlic, bell pepper, and shallot for 2 minutes.  
Add the bread, toss to coat in the oil and continue cooking another 3 minutes, stirring occasionally. 
Stir in the broth, pepper, oregano and pepper flake.  Bring to a simmer and cook for 15 minutes.
Meanwhile work on the chicken - season the chicken thighs with the salt, pepper, oregano, and garlic.
Add 2 Tbsp oil to the skillet and brown the chicken thighs skin side down.  This took about 5 minutes for me to get a nice golden color.
Flip and sear the other side for 2 minutes. 
Add the 1 1/2 cups broth, bring to a gentle simmer, cover and braise for 25 minutes or until the thighs reach an internal temperature of 175f (I like my thighs done well).
Back to the soup - after 15 minutes, whisk the soup mixture rapidly for 1 minute to break up all of the bread into a smooth consistency.  Simmer for another 5 minutes.
Slightly beat the egg in a large bowl.  Whisk 1 1/2 cups of the hot soup into the egg.  Now whisk this mixture back into the rest of the soup.  
Stir in the cream, taste for seasoning, and remove from heat. 
Put it all together - Drain all but 1/2 cup of the juice from the chicken pan.  Add in enough of the cream of garlic soup to come up to the edges of the thighs.  Bring to a simmer and cook for 5 more minutes.
Serve in bowls with plenty of the flavorful soup mixture.  
Notes
For a full meal and nice presentation, serve with a timbale of yellow rice and peas.
The cream of garlic soup is great on its own too!
If you like a spicier soup base, double the red pepper flake, add chipotle pepper, or use red serrano or jalapeno instead of red bell pepper.

How To Cook Sort Of An Original Cabbage Soup

Cabbage soup recipes should be tasting and interesting and not bland and boring. That may be partly why cabbage is used as a staple in many cultures. It's nutritious for sure and inexpensive as well especially in season. Weight loss is part of the association with cabbage soup too. How come? Well it lends it's name to a diet that has been around for years. It's a quick weight loss diet that actually has the soup as a key, essential part but there's more to it than soup for sure.
Cabbage soup forms a staple and basic part of the diet of many regions. That's partly because cabbages grow so well in many colder climates and are also easy to get and cheap too. Cabbage can be used in so many ways and soup is only one of the ways. In soup one of the reasons for cabbage is that it's a great filler that still is high in nutrition. With soup the cabbage can be combined with so many other foods to turn the dish into a variety of textures, looks and tastes too. It's a versatile ingredient, cabbage, and one used in many cultures on a regular basis especially in the cool months of the year.
Sort Of An Original Cabbage Soup Recipe
1 head cabbage
6 carrots
5 stalks celery
2 bell peppers
3 large tomatoes
6 spring onions
6 medium onions
4 oz uncooked brown rice salt
Slice the vegetables into small pieces. Place in a large pot and add cold water to cover. Bring the water to a boil. Lower the heat and simmer uncovered for ten minutes. Cover and then simmer on low heat until the ingredients are soft. This should take about 15 minutes or so.While the soup is simmering, cook the rice. Add rice to the soup when the soup is cooked. Season to taste with salt and pepper.
The cabbage soup diet plan continues to be used partly because it gives you plenty of different things to eat and it's not some starvation plan. It's easy to stay full. However, the real reason the plan works is the foods you eat are sure to be such that you eat a low amount of calories and fats too. By severely limiting calorie intake, it's certain that you will drop weight at the end of the week. This is certainly not any sort of long-term eating plan. It's deficient in several ways. However it may have a place as part of a long-range weight loss and fitness program. That's because real sustainable weight loss is so slow that it's hard to stay motivates when the results are so difficult to see. Mixing in some fast results may help with the motivation department more than anything else.

Asparagus Soup Recipe

In this artcile I will show you how to prepare  Asparagus Soup recipe the easy way. Thick asparagus spears can be stringy; make sure the ones you buy are only about as wide as a pencil. If not, pare them down with a vegetable peeler. There's no cream in this soup; the potato does the job. Makes 4 servings (can easily be doubled). Follow the directions:
Asparagus Soup
INGREDIENTS :
Nonstick spray
2 ouncesprosciutto, thinly sliced
1 tablespoon plus 1 teaspoon canola oil
1 medium onion, chopped
2 garlic cloves, slivered
12 ouncesYukongold or other yellow fleshed potatoes, peeled and cut into 1/2-inch dice
2 teaspoons chopped parsley leaves or 1 teaspoon dried parsley
1 teaspoon stemmed thyme or 1/2 teaspoon dried thyme
4 cups (1 quart) chicken broth
1 poundplus4 ounces(20 ounces) thin asparagus spears, peeled and cut into 1-inch segments
1/2 teaspoon salt, plus additional to taste
1/4 teaspoon freshly ground pepper, preferably white pepper
1 small scallion, green part only, thinly sliced
DIRECTIONS :
Spray a large chef 's knife with nonstick spray, then chop the prosciutto into small pieces. Heat a large skillet over medium heat; add 1 teaspoon canola oil, then the prosciutto. Fry until crispy, stirring often, about 2 minutes. Transfer to a plate and set aside.
Heat a large saucepan or small Dutch oven over medium heat. Swirl in the remaining 1 tablespoon oil, then add the onion. Cook, stirring often, until translucent, about 3 minutes. Add the garlic and cook for 20 seconds.
Add the potatoes, parsley, and thyme; cook, stirring constantly, for 1 minute. Pour in the broth, scrape up any browned bits on the pan's bottom, and bring to a simmer. Cover, reduce the heat to low, and simmer slowly for 15 minutes.
Add the asparagus, cover, and continue simmering until the potatoes and asparagus are quite soft when pierced with a fork, about 10 minutes. Stir in the salt and pepper.
Transfer the soup to a large food processor fitted with a chopping blade or into a large blender. You may have to work in batches if your appliances are small. Process or blend until smooth, scraping down the sides of the bowl once or twice to make sure everything is pureed. Return the soup to the saucepan. Alternatively, use an immersion blender to puree the soup right in the pot.
Bring back to a low simmer over low heat. Check to see if the soup needs any additional salt. To serve, ladle into bowls; top with fried prosciutto bits and sliced scallions.