This document provides an extensive list of acceptable foods for the induction phase of a ketogenic diet, including various meats, seafood, eggs, cheeses, vegetables, fats and oils, seasonings, beverages and artificial sweeteners. Most foods are allowed in moderate amounts with a focus on staying within 12-15 net carbs per day from non-starchy vegetables. Processed and cured meats may contain added sugars.
This document provides recipes for juices, soups, and roasted vegetables as part of a reboot plan. The juices section lists over 20 different juice recipes with ingredients and nutritional information. The soups section provides recipes for green vegetable soup, pear and squash soup, and others. The final section gives directions for roasting vegetables and using them to make a roasted vegetable comfort soup.
The document provides recipes for three dishes:
1) Beech Mushrooms with Dashi - A simple recipe that involves sauteing white and brown beech mushrooms lightly in butter before adding dashi stock, soy sauce, mirin, and sake and simmering until cooked.
2) Chili Clams - A Malaysian recipe that involves stir-frying a spice paste with clams, water, sugar and scallions until the clams open.
3) Fresh Tomato Sauce - A recipe that involves cooking onions, peppers, celery and garlic in oil before adding tomatoes, tomato paste, herbs and simmering to make a tomato sauce that can be served over pasta.
1) The document provides a recipe for noodles with ginger and scallions that includes preparing egg noodles, ginger, scallions, and tofu and making a sauce of oyster sauce, soy sauce, sugar, and chicken broth.
2) The instructions are to make the pasta, prepare the sauce, cut the tofu if using, chop the ginger and scallions, add the tofu to the pot, then add the remaining ingredients and mix everything together.
3) The finished noodle dish contains egg noodles, ginger, scallions, tofu if using, and a sauce of oyster sauce, soy sauce, sugar, chicken broth, sesame oil, and salt and pepper.
The document provides recipes for three salads - a sesame-ginger barley salad, a spiced sweet potato salad, and a black and orange tailgate chili. The sesame-ginger barley salad recipe combines barley, broccoli, carrots, vegetable oil, rice wine vinegar, ginger, sesame oil and salt. The spiced sweet potato salad recipe mixes roasted sweet potatoes with olive oil, celery, scallions, bell pepper, green chilies, cilantro, lime juice, jerk seasoning, salt and orange zest. The black and orange tailgate chili recipe combines black beans, onions, garlic, tomatoes, green chiles, hot sauce, chili powder, coriander, cumin
This document provides recipes for using fresh ingredients in crock-pot meals. It includes recipes for black bean, sweet potato and quinoa chili, sweet potato lentils, curried vegetable and chickpea stew, chana masala, black bean espresso chili, Indian spiced lentils, butternut squash coconut chili, and white chili. Most recipes utilize beans, lentils, vegetables and spices and can be prepared in a crock-pot for easy, hands-free cooking.
The document provides a recipe for milk tea. It lists the ingredients as 2 orange pekoe tea bags, 1 cup boiling water, 5 ice cubes, 4 teaspoons sweetened condensed milk, and 3 teaspoons honey. The directions instruct you to steep the tea bags in the boiling water for 3-5 minutes, discard the bags, cool the tea, then combine the tea with the ice cubes, sweetened condensed milk and honey in a glass. Mix well and enjoy the flavorful milk tea.
All of us are really fond of Chinese dishes. So today I have for you my version of the most famous recipe from the Chinese cuisine called NOODLES.
For more such recipes check my website www.tastesnflavors.com
This document provides recipes for juices, soups, and roasted vegetables as part of a reboot plan. The juices section lists over 20 different juice recipes with ingredients and nutritional information. The soups section provides recipes for green vegetable soup, pear and squash soup, and others. The final section gives directions for roasting vegetables and using them to make a roasted vegetable comfort soup.
The document provides recipes for three dishes:
1) Beech Mushrooms with Dashi - A simple recipe that involves sauteing white and brown beech mushrooms lightly in butter before adding dashi stock, soy sauce, mirin, and sake and simmering until cooked.
2) Chili Clams - A Malaysian recipe that involves stir-frying a spice paste with clams, water, sugar and scallions until the clams open.
3) Fresh Tomato Sauce - A recipe that involves cooking onions, peppers, celery and garlic in oil before adding tomatoes, tomato paste, herbs and simmering to make a tomato sauce that can be served over pasta.
1) The document provides a recipe for noodles with ginger and scallions that includes preparing egg noodles, ginger, scallions, and tofu and making a sauce of oyster sauce, soy sauce, sugar, and chicken broth.
2) The instructions are to make the pasta, prepare the sauce, cut the tofu if using, chop the ginger and scallions, add the tofu to the pot, then add the remaining ingredients and mix everything together.
3) The finished noodle dish contains egg noodles, ginger, scallions, tofu if using, and a sauce of oyster sauce, soy sauce, sugar, chicken broth, sesame oil, and salt and pepper.
The document provides recipes for three salads - a sesame-ginger barley salad, a spiced sweet potato salad, and a black and orange tailgate chili. The sesame-ginger barley salad recipe combines barley, broccoli, carrots, vegetable oil, rice wine vinegar, ginger, sesame oil and salt. The spiced sweet potato salad recipe mixes roasted sweet potatoes with olive oil, celery, scallions, bell pepper, green chilies, cilantro, lime juice, jerk seasoning, salt and orange zest. The black and orange tailgate chili recipe combines black beans, onions, garlic, tomatoes, green chiles, hot sauce, chili powder, coriander, cumin
This document provides recipes for using fresh ingredients in crock-pot meals. It includes recipes for black bean, sweet potato and quinoa chili, sweet potato lentils, curried vegetable and chickpea stew, chana masala, black bean espresso chili, Indian spiced lentils, butternut squash coconut chili, and white chili. Most recipes utilize beans, lentils, vegetables and spices and can be prepared in a crock-pot for easy, hands-free cooking.
The document provides a recipe for milk tea. It lists the ingredients as 2 orange pekoe tea bags, 1 cup boiling water, 5 ice cubes, 4 teaspoons sweetened condensed milk, and 3 teaspoons honey. The directions instruct you to steep the tea bags in the boiling water for 3-5 minutes, discard the bags, cool the tea, then combine the tea with the ice cubes, sweetened condensed milk and honey in a glass. Mix well and enjoy the flavorful milk tea.
All of us are really fond of Chinese dishes. So today I have for you my version of the most famous recipe from the Chinese cuisine called NOODLES.
For more such recipes check my website www.tastesnflavors.com
The document contains recipes for several Filipino dishes:
- Pork Menudo recipe lists ingredients like pork, pig liver, potatoes and includes instructions to marinate the pork and simmer all ingredients until tender.
- Fried Chicken recipe provides a brining process for the chicken using aromatics like onion and rosemary before breading and frying the pieces.
- Kalderetang Baka is a beef stew recipe with ingredients like beef, liver, tomatoes, peppers and cheese that is simmered until tender.
- Relyenong Bangus is a stuffed bangus (milkfish) recipe that includes ground pork and vegetables stuffed into and fried whole fish.
- Chopsuey recipe lists an assortment
This document outlines a 4-day soup diet plan aimed at losing 4 pounds through consuming nourishing soups. It provides recipes for 4 soups - a quick tomato soup, parsley soup with chicken, Thai curry sweet potato soup, and a light chicken broth. Soups are recommended to be consumed throughout the day to stay full and hydrated. A nutty bircher muesli is also included as an alternative to soup in the morning. A shopping list is provided for all ingredients needed for the 4 soups and muesli.
The document provides instructions for making Carrot Mango Soup. It lists ingredients including carrots, olive oil, onion, curry powder, orange juice, vegetable stock, salt, and mangoes. The directions explain how to peel and chop the carrots, cook the onion in oil with curry powder, add the carrots and other ingredients to the saucepan and simmer until tender, then purée the soup with mango purée added at the end.
1) The document provides a recipe for Italian Sausage Bean Soup that includes Italian sausage, onions, garlic, chicken broth, various beans and tomatoes, pearl barley, carrots, celery, and kale.
2) The ingredients are cooked together in a Dutch oven and simmered for 45-70 minutes until the vegetables are tender.
3) The soup yields 8 servings and each serving contains 339 calories, 9g of fat, and 19g of protein.
Try our mouth-watering, healthy recipes for on the go breakfasts and at work lunches: It will help you to stay healthy and fit. Here is the link: https://info.horizonohs.com/en-ca/recipe-booklet-on-the-go-breakfast
Food
This document provides a recipe for a healthy barley bhel puri snack. It lists the ingredients needed which include barley, bean sprouts, potato, onion, tomato, spices, peanuts, tamarind sauce, sev, and coriander. The instructions say to fry barley in oil until crisp, then mix all ingredients except sev and coriander. Serve the bhel mixture with a mint coriander chutney and top with sev and coriander.
Shahi Pulao is a vegetarian Indian rice dish that serves 4 people. It contains rice, onions, ginger garlic paste, green chilies, mint leaves, coriander leaves, oil, sugar, and zeera. To make it, the onions are sautéed with sugar until browned, then the spices and herbs are added. Soaked rice is added and brought to a boil before covering and simmering for 5 minutes. Optional fried onions can also be added.
The document contains recipes for two traditional Romanian dishes: bean ragout with smoked meat and donuts with vanilla. The bean ragout recipe calls for soaking beans overnight, boiling them with smoked meat, onion, tomato juice, bay leaf, and seasonings. The donut recipe lists ingredients like flour, sugar, baking powder, oil, milk, egg, and vanilla. The donuts are fried and can be topped with sugar while hot. Both recipes use simple, homemade ingredients.
This document provides tips and recipes for making healthier modifications to holiday meals. It begins by advising readers to examine ingredients in current recipes and decide what to make healthier, such as reducing fat, sodium, or calories. Specific ingredient substitutions are suggested to reduce fat, sodium, and increase fiber. Modified recipes are then presented for mashed potatoes, green bean casserole, and gravy that significantly reduce calories, fat, and sodium. Comparisons between original and modified recipes demonstrate the nutritional improvements made through small ingredient substitutions. Overall, the document promotes modestly adjusting classic holiday recipes to make them more nutritious.
This document appears to be a student project analyzing and modifying recipes to reduce sodium content. It includes the original "Mushroom Veggie Burger" recipe, which is high in sodium due to salt, breadcrumbs, and Parmesan cheese. The document presents a modified version of the recipe that significantly reduces the sodium while maintaining flavor, taste, texture and appearance. The goal of modifying the recipe is to demonstrate how people can easily adapt everyday recipes to be lower in sodium and more heart healthy, since overconsumption of sodium is linked to hypertension.
The document provides recipes for 10 vegan snack options including garlic lemon hummus, salt and vinegar roasted chickpeas, veggie stir fry, nut butter stuffed dates, kale chips, lemon cranberry coconut chia bars, crispy tofu spring rolls, buffalo fried cauliflower, thai coconut red curry potato chips, and a mango smoothie. A detailed recipe for garlic lemon hummus is given which includes blending chickpeas, olive oil, tahini sauce, lemon juice, salt, pepper and garlic in a blender or food processor and enjoying it with pita chips.
The document provides recipes for three Indian dishes: paneer satay skewers, cauliflower potato curry, and carrot halwa dessert. The paneer satay recipe mixes paneer, peppers, and onions in a marinade before skewering and browning. The cauliflower potato curry recipe sautés onions and spices before simmering potatoes, cauliflower, and tomatoes in a sauce. The carrot halwa recipe simmers grated carrots in almond milk before adding sugar, dry fruits, and cardamom to make a sweet dessert.
This document provides recipes for 6 high-fiber salads and 14 other high-fiber recipes including breakfast items, smoothies, and meals. The salads include Caesar salad with chickpea croutons, Cobb salad with baked tofu and mushrooms, coleslaw salad with tofu dressing, Caprese salad, Greek salad with tofu "feta", and cucumber salad. Other recipes include chia seed breakfast bowl, fig overnight oats, banana oat pancakes, avocado toast, tofu scramble, and French toast. All recipes emphasize whole, plant-based ingredients and provide fiber-rich alternatives to favorite foods.
This document provides recipes for homemade ketchup and vegetable nuggets. The ketchup recipe lists ingredients like tomatoes, garlic, sugar, vinegar and water and instructions to sauté onions and garlic, add tomatoes and seasonings, then cook for 40 minutes until thickened. The nugget recipe calls for mixing cooked peas, carrots, potatoes and pepper, shaping into balls, coating in egg and flour, then baking for 30 minutes until brown. The nuggets are cut out with a star cutter and filled with the homemade ketchup for children to enjoy eating vegetables.
Mushroom key pakwan A Lecture By Mr Allah Dad Khan Former DG Agriculture Exte...Mr.Allah Dad Khan
Mushroom key pakwan A Lecture By Mr Allah Dad Khan Former DG Agriculture Extension Khyber Pakhtun Khwa Province & Visiting Professor Agriculture University Peshawar Pakistan
This document provides recipes for 10 high-fiber salads and 5 high-fiber breakfast recipes. The salads include Caesar salad, Cobb salad, coleslaw salad, Caprese salad, Greek salad, garden salad, Asian salad, broccoli salad, kale salad, and cucumber salad. The breakfast recipes include a chia seed breakfast bowl, green veggie smoothie bowl, fig overnight oats, PB&J smoothie, and chocolate smoothie. All recipes include lists of ingredients and instructions for preparing the dishes.
This document provides recipes for juices, soups, and roasted vegetables as part of a reboot plan. The juices section lists over 20 different juice recipes with ingredients and nutritional information. The soups section provides recipes for green vegetable soup, pear and squash soup, and harvest roasted vegetable comfort soup. The final section lists instructions for making roasted vegetables to use in the soup recipes.
This document provides a 1-month meal plan and shopping list to support the plan. The meal plan consists of breakfast, lunch, dinner and snack options for each day of the week, totaling around 1,800 calories and 200g of carbs per day. The shopping list includes recommended quantities of grains, fruits, vegetables, proteins, fats, dairy and other items needed to prepare the weekly meals.
The document provides recipes for three salads - a sesame-ginger barley salad, a spiced sweet potato salad, and a black and orange tailgate chili. The sesame-ginger barley salad recipe combines barley, broccoli, carrots, vegetable oil, rice wine vinegar, ginger, sesame oil and salt. The spiced sweet potato salad recipe mixes roasted sweet potatoes with olive oil, celery, scallions, bell peppers, green chilies, cilantro, lime juice, jerk seasoning, salt and orange zest. The black and orange tailgate chili recipe combines black beans, onions, garlic, tomatoes, green chiles, hot sauce, chili powder, coriander, cumin
The document contains recipes for several Filipino dishes:
- Pork Menudo recipe lists ingredients like pork, pig liver, potatoes and includes instructions to marinate the pork and simmer all ingredients until tender.
- Fried Chicken recipe provides a brining process for the chicken using aromatics like onion and rosemary before breading and frying the pieces.
- Kalderetang Baka is a beef stew recipe with ingredients like beef, liver, tomatoes, peppers and cheese that is simmered until tender.
- Relyenong Bangus is a stuffed bangus (milkfish) recipe that includes ground pork and vegetables stuffed into and fried whole fish.
- Chopsuey recipe lists an assortment
This document outlines a 4-day soup diet plan aimed at losing 4 pounds through consuming nourishing soups. It provides recipes for 4 soups - a quick tomato soup, parsley soup with chicken, Thai curry sweet potato soup, and a light chicken broth. Soups are recommended to be consumed throughout the day to stay full and hydrated. A nutty bircher muesli is also included as an alternative to soup in the morning. A shopping list is provided for all ingredients needed for the 4 soups and muesli.
The document provides instructions for making Carrot Mango Soup. It lists ingredients including carrots, olive oil, onion, curry powder, orange juice, vegetable stock, salt, and mangoes. The directions explain how to peel and chop the carrots, cook the onion in oil with curry powder, add the carrots and other ingredients to the saucepan and simmer until tender, then purée the soup with mango purée added at the end.
1) The document provides a recipe for Italian Sausage Bean Soup that includes Italian sausage, onions, garlic, chicken broth, various beans and tomatoes, pearl barley, carrots, celery, and kale.
2) The ingredients are cooked together in a Dutch oven and simmered for 45-70 minutes until the vegetables are tender.
3) The soup yields 8 servings and each serving contains 339 calories, 9g of fat, and 19g of protein.
Try our mouth-watering, healthy recipes for on the go breakfasts and at work lunches: It will help you to stay healthy and fit. Here is the link: https://info.horizonohs.com/en-ca/recipe-booklet-on-the-go-breakfast
Food
This document provides a recipe for a healthy barley bhel puri snack. It lists the ingredients needed which include barley, bean sprouts, potato, onion, tomato, spices, peanuts, tamarind sauce, sev, and coriander. The instructions say to fry barley in oil until crisp, then mix all ingredients except sev and coriander. Serve the bhel mixture with a mint coriander chutney and top with sev and coriander.
Shahi Pulao is a vegetarian Indian rice dish that serves 4 people. It contains rice, onions, ginger garlic paste, green chilies, mint leaves, coriander leaves, oil, sugar, and zeera. To make it, the onions are sautéed with sugar until browned, then the spices and herbs are added. Soaked rice is added and brought to a boil before covering and simmering for 5 minutes. Optional fried onions can also be added.
The document contains recipes for two traditional Romanian dishes: bean ragout with smoked meat and donuts with vanilla. The bean ragout recipe calls for soaking beans overnight, boiling them with smoked meat, onion, tomato juice, bay leaf, and seasonings. The donut recipe lists ingredients like flour, sugar, baking powder, oil, milk, egg, and vanilla. The donuts are fried and can be topped with sugar while hot. Both recipes use simple, homemade ingredients.
This document provides tips and recipes for making healthier modifications to holiday meals. It begins by advising readers to examine ingredients in current recipes and decide what to make healthier, such as reducing fat, sodium, or calories. Specific ingredient substitutions are suggested to reduce fat, sodium, and increase fiber. Modified recipes are then presented for mashed potatoes, green bean casserole, and gravy that significantly reduce calories, fat, and sodium. Comparisons between original and modified recipes demonstrate the nutritional improvements made through small ingredient substitutions. Overall, the document promotes modestly adjusting classic holiday recipes to make them more nutritious.
This document appears to be a student project analyzing and modifying recipes to reduce sodium content. It includes the original "Mushroom Veggie Burger" recipe, which is high in sodium due to salt, breadcrumbs, and Parmesan cheese. The document presents a modified version of the recipe that significantly reduces the sodium while maintaining flavor, taste, texture and appearance. The goal of modifying the recipe is to demonstrate how people can easily adapt everyday recipes to be lower in sodium and more heart healthy, since overconsumption of sodium is linked to hypertension.
The document provides recipes for 10 vegan snack options including garlic lemon hummus, salt and vinegar roasted chickpeas, veggie stir fry, nut butter stuffed dates, kale chips, lemon cranberry coconut chia bars, crispy tofu spring rolls, buffalo fried cauliflower, thai coconut red curry potato chips, and a mango smoothie. A detailed recipe for garlic lemon hummus is given which includes blending chickpeas, olive oil, tahini sauce, lemon juice, salt, pepper and garlic in a blender or food processor and enjoying it with pita chips.
The document provides recipes for three Indian dishes: paneer satay skewers, cauliflower potato curry, and carrot halwa dessert. The paneer satay recipe mixes paneer, peppers, and onions in a marinade before skewering and browning. The cauliflower potato curry recipe sautés onions and spices before simmering potatoes, cauliflower, and tomatoes in a sauce. The carrot halwa recipe simmers grated carrots in almond milk before adding sugar, dry fruits, and cardamom to make a sweet dessert.
This document provides recipes for 6 high-fiber salads and 14 other high-fiber recipes including breakfast items, smoothies, and meals. The salads include Caesar salad with chickpea croutons, Cobb salad with baked tofu and mushrooms, coleslaw salad with tofu dressing, Caprese salad, Greek salad with tofu "feta", and cucumber salad. Other recipes include chia seed breakfast bowl, fig overnight oats, banana oat pancakes, avocado toast, tofu scramble, and French toast. All recipes emphasize whole, plant-based ingredients and provide fiber-rich alternatives to favorite foods.
This document provides recipes for homemade ketchup and vegetable nuggets. The ketchup recipe lists ingredients like tomatoes, garlic, sugar, vinegar and water and instructions to sauté onions and garlic, add tomatoes and seasonings, then cook for 40 minutes until thickened. The nugget recipe calls for mixing cooked peas, carrots, potatoes and pepper, shaping into balls, coating in egg and flour, then baking for 30 minutes until brown. The nuggets are cut out with a star cutter and filled with the homemade ketchup for children to enjoy eating vegetables.
Mushroom key pakwan A Lecture By Mr Allah Dad Khan Former DG Agriculture Exte...Mr.Allah Dad Khan
Mushroom key pakwan A Lecture By Mr Allah Dad Khan Former DG Agriculture Extension Khyber Pakhtun Khwa Province & Visiting Professor Agriculture University Peshawar Pakistan
This document provides recipes for 10 high-fiber salads and 5 high-fiber breakfast recipes. The salads include Caesar salad, Cobb salad, coleslaw salad, Caprese salad, Greek salad, garden salad, Asian salad, broccoli salad, kale salad, and cucumber salad. The breakfast recipes include a chia seed breakfast bowl, green veggie smoothie bowl, fig overnight oats, PB&J smoothie, and chocolate smoothie. All recipes include lists of ingredients and instructions for preparing the dishes.
This document provides recipes for juices, soups, and roasted vegetables as part of a reboot plan. The juices section lists over 20 different juice recipes with ingredients and nutritional information. The soups section provides recipes for green vegetable soup, pear and squash soup, and harvest roasted vegetable comfort soup. The final section lists instructions for making roasted vegetables to use in the soup recipes.
This document provides a 1-month meal plan and shopping list to support the plan. The meal plan consists of breakfast, lunch, dinner and snack options for each day of the week, totaling around 1,800 calories and 200g of carbs per day. The shopping list includes recommended quantities of grains, fruits, vegetables, proteins, fats, dairy and other items needed to prepare the weekly meals.
The document provides recipes for three salads - a sesame-ginger barley salad, a spiced sweet potato salad, and a black and orange tailgate chili. The sesame-ginger barley salad recipe combines barley, broccoli, carrots, vegetable oil, rice wine vinegar, ginger, sesame oil and salt. The spiced sweet potato salad recipe mixes roasted sweet potatoes with olive oil, celery, scallions, bell peppers, green chilies, cilantro, lime juice, jerk seasoning, salt and orange zest. The black and orange tailgate chili recipe combines black beans, onions, garlic, tomatoes, green chiles, hot sauce, chili powder, coriander, cumin
Herbs Presentation for Coffs Garden Clubblogpwrpnt
The document discusses the benefits of growing herbs at home over buying pre-packaged herbs from the store. It notes that herbs can be 2-3 times more expensive when purchased pre-packaged, and there is often waste. Growing herbs is easy and they can thrive in pots, gardens, or among other plants. An example is given of the significant cost savings from growing common herbs like basil, oregano, and parsley needed for an Italian meatball recipe, up to 67% savings if the vegetables are also homegrown. Tips are provided on growing different herbs.
The document discusses the benefits of growing herbs at home over buying pre-packaged herbs from the store. It notes that herbs can be 2-3 times more expensive when purchased pre-packaged, and there is often waste. Growing herbs is easy and they can thrive in pots, gardens, or among other plants. An example is given showing how growing various herbs instead of purchasing them could save over $14 on a recipe for meatballs. Tips are provided on growing different herbs.
This document provides a menu and recipes for a Dance Moms themed dinner party. The menu includes fruit salad kabobs, deviled eggs, spicy ranch chicken wraps, ham and potatoes, and dark chocolate cake pops. It also includes time management plans, shopping lists, ingredient lists and directions for each recipe. The document discusses the creative cooking class experience, including some challenges faced in preparing hard boiled eggs multiple times and keeping everything heated. Feedback from guests was positive especially about the fruit kabobs, potatoes and cake pops. The class helped improve cooking skills and confidence without needing assistance.
The document discusses omega-3 and omega-6 fatty acids. It states that omega-3 fatty acids are important for health and must be obtained through diet as the human body cannot produce them. Good sources of omega-3s include cold water fish, walnuts, flaxseeds, and canola oil. The ratio of omega-6 to omega-3 intake is also important to consider, with a recommended ratio of 4:1 or less. A table provides the omega-3 and omega-6 content of various foods.
This traditional Turkish dish called fesols is originally from rural areas and involves cooking lamb or sheep with onions, potatoes, and parsley in a pan. It takes lamb, carrots, beans, onions, cauliflower, leek, garlic, beef broth, and oil. The preparation involves washing and cutting the vegetables into chunks, slicing the meat, boiling the ingredients in water until the vegetables are cooked, and serving hot.
The document provides several recipes for fish and pork dishes, including maple salmon, lemon garlic tilapia, crab stuffed fish fillets, and best grilled pork chops. Recipes offer instructions on ingredients and directions for preparing meals like fish lumpia, pinangat na tilapia, and blue cheese stuffed pork chops. The collection aims to submit different recipes using fish and pork.
The document summarizes a group project to create a nutritious and affordable pie. It lists the group members and objective to provide healthy food at an affordable price. It then describes the product as a golden brown pie filled with chicken, carrots, pineapple, and pumpkin. The document provides the ingredients and preparation instructions, which take about 2 hours and 20 minutes to make. It discusses the nutritional benefits of the raw materials used - chicken, squash, carrots, pineapple, and cheese. The conclusion states the pie will provide a nutritious, affordable and delicious snack.
This document outlines Dr. Oz's two-week rapid weight loss plan. It specifies what foods and drinks can be consumed each day, including a breakfast smoothie, green tea, protein, carbs, fats, and unlimited low-glycemic vegetables. Foods to eliminate include wheat, artificial sweeteners, white sugar, alcohol, caffeine except green tea, dairy except Greek yogurt, and no eating between 8pm-8am. It also provides a shopping list and recipes for a breakfast smoothie and vegetable broth.
This document provides recipes for garden salad, Greek garden salad, kale pesto pasta, and stir fry. The garden salad recipe includes instructions for making a dressing of olive oil, apple cider vinegar, honey, and green onions and combining chopped lettuce, radishes, cucumbers, tomatoes and carrots with the dressing. The Greek garden salad recipe instructs to combine lettuce, radishes, cucumbers, tomatoes, olives, green onions and feta cheese with Italian vinaigrette or other dressing. The kale pesto pasta recipe includes instructions for making a kale pesto with walnuts, kale, parmesan, olive oil and garlic and combining it with cooked
The document contains recipes for several Greek seafood dishes including:
1) Codfish fillets with leeks and potatoes which involves cooking codfish fillets with sautéed leeks, onions and potatoes.
2) Cuttlefish with rice that has steps to cook cuttlefish pieces with onions and rice in a tomato-based broth.
3) Fish with tomatoes (plaki) that provides directions for making a tomato and herb-based sauce to cook fish in.
This document contains recipes that use Marzetti Otria Greek yogurt veggie dips as ingredients. It includes recipes for a chipotle vegetable quesadilla, crab corn salad, spinach mushroom omelet, garden pasta salad, and cucumber salmon dill appetizer. Each recipe provides a list of ingredients and instructions for combining the dip with other foods like tortillas, vegetables, pasta, salmon and more.
This document describes several Romanian Christmas traditions:
1) On Christmas Eve, people go around the village collecting items they had borrowed from neighbors throughout the year.
2) In some areas, parents put money in their children's pockets on Christmas Eve to bring wealth in the new year.
3) In other parts of Romania, bread is placed under the table on Christmas Eve to bring luck to the home.
To make spicy cucumber pickles at home, peel and thinly slice 1 lb of cucumbers and place them in a jar. Add 3 cloves of garlic, black peppercorns, mustard seeds, dill weed, and bay leaf. In a separate container, combine brown sugar, white and white wine vinegars, and water to make the pickling mixture. Pour the mixture over the cucumbers, close the jar, and refrigerate for at least 24 hours before serving. Homemade pickles can last up to 3 months refrigerated and allow you to control the level of sweetness and spice.
Life Style problem Constipation.
Our health is dominated by our life style and the eviroment we chose to live in. The only one able to change your health condition is YOU!
Fitness Recipe Book- Eat Better, Be HeathyAegonLife
You can't control everything in life but you can control what you can put in your body. Eat better, be healthy with these simple and easy to make recipes.
This document provides 10 quick and easy fat burning recipes including apple oatmeal pancakes, ginger beef, asian turkey burgers, hot paprika shrimp, apple mustard pork tenderloin, quinoa burritos, kale chips, cajun sweet potatoes, southwestern eggs, and a thermoccino smoothie. It also provides brief biographies of the authors, Dave Ruel and Karine Losier, who created the Metabolic Cooking program and believe in creating healthy and tasty meals.
The document provides recipes for 4 Thai dishes - Chicken Pad Krapraw, Beef Green Curry, Pork Omelet, and Thai Custard in Pumpkin. Each recipe lists between 4-10 ingredients and instructions are not provided. The Chicken Pad Krapraw recipe includes ground chicken, garlic, chili, soy sauce and basil. The Beef Green Curry recipe contains beef, green curry paste, vegetables, coconut milk and fish sauce. The Pork Omelet is made with eggs, ground pork, soy sauce and onion. Finally, the Thai Custard in Pumpkin dessert includes eggs, sugar and coconut milk baked inside a small pumpkin.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
1. Phase 1: Induction - Acceptable Foods List
Most fish, poultry and meat do not contain carbs; therefore, you may eat them but be sure you are
getting your 12 to 15 net carbs in vegetables as well.
All fish including:
• Flounder
• Herring
• Salmon
• Sardines
• Sole
• Tuna
• Trout
All fowl including:
• Cornish Hen
• Chicken
• Duck
• Goose
• Pheasant
• Quail
• Turkey
All shellfish including:
• Clams
• Crabmeat
• Mussels*
• Oysters*
• Shrimp
• Squid
*Oysters and mussels are higher in carbs so limit to about 4 ounces per day.
All meat including:
• Bacon*
• Beef
• Ham*
• Lamb
• Pork
• Veal
• Venison
*Be aware of processed meat and that some may be cured with sugar, which will add to the carbohydrate count. Also steer clear of
meats with added nitrates.
2. Eggs are one of nature's most nutritious creations. That’s why eggs are a staple breakfast in the Atkins
Nutritional Approach.
Feel free to get creative with your eggs, add mushrooms and onions, or even green pepper. Top them off
with feta cheese or add spices like basil and oregano.
All Eggs including:
• Deviled
• Fried
• Hard-boiled
• Omelets
• Poached
• Scrambled
• Soft-boiled
Keep in mind that cheese does contain carbs, about 1 gram per once. You may have about 3 to 4 ounces
of cheese per day. An ounce is about the size of an individually wrapped slice of American cheese.
Cheese including:
Type Serving Size Net Carbs
• Blue cheeses 1 oz 0.7
• Cheddar ½ cup 0.0
• Cow, sheep and goat 1 oz 0.3
• Cream cheese 1 oz 0.8
• Feta 1 oz 1.2
• Gouda 1 oz 0.6
• Mozzarella 1 oz 0.6
• Parmesan 1 tbs 0.2
• Swiss 1 oz 1.0
Vegetables:
You should be eating approximately 12 to 15 net carbs a day from vegetables, which is equivalent to
several cups depending on the Net Carb count of vegetable used.
1 cup is equal to approximately the size of a baseball
Vegetable Serving Size/Prep Net Carbs
• Alfalfa sprouts 1 cup/raw 0.4
• Argula 1/2cup/raw 0.2
• Bok choy 1cup/raw 0.8
• Celery 1 stalk 0.8
• Chicory Greens 1/2cup/raw 0.6
• Chives 1 tablespoon 0.1
• Cucumber ½ cup 1.0
• Daikon ½ cup 1.0
• Endive ½ cup 0.0
• Escarole ½ cup 0.0
• Fennel 1 cup 3.6
• Jicama ½ cup 2.5
• Lettuce Iceberg ½ cup 0.1
• Mushrooms ½ cup 1.2
• Parsley 1 tablespoon 0.1
• Peppers ½ cup/raw 2.3
• Radicchio ½ cup/raw 0.7
• Radishes 10/raw 0.9
• Romaine lettuce ½ cup 0.2
3. The following vegetables are slightly higher than the salad vegetables listed above; they also provide
important nutrients and add variety to your daily foods. Make sure you stay within the 12-15 grams net
carbs.
Vegetable Serving Size/ Prep Net Carbs
• Artichoke ¼ of medium/boiled 4.0
• Asparagus 6 spears/boiled 2.4
• Artichoke hearts 1/ canned in water 1.0
• Avocadoes 1 whole/raw 3.5
• Bamboo shoots 1cup/boiled 1.1
• Beets ½ cup/canned 4.7
• Broccoli boiled ½ cup 1.6
• Broccoli raw ½ cup 1.0
• Broccoli rabe 1 ounce 1.3
• Broccoflower ½ cup 1.4
• Brussels sprouts ¼ cup boiled 2.4
• Cabbage ½ cup boiled or raw 2.0
• Cauliflower ½ cup boiled or raw 1.0
• Chard ½ cup swiss/boiled 1.8
• Collard greens ½ cup boiled 4.2
• Eggplant ½ cup boiled/raw 1.8
• Hearts of palm 1 heart 0.7
• Kale ½ cup 2.4
• Kohlrabi ½ cup 4.6
• Leeks ¼ cup boiled 1.7
• Okra ½ cup boiled/raw 2.4
• Olives green 5 2.5
• Olives black 5 0.7
• Onion ¼ cup raw 2.8
• Pumpkin ¼ cup boiled 2.4
• Rhubarb ½ cup unsweetened 1.7
• Sauerkraut ½ cup canned/drained 1.2
• Peas ½ cup edible podded 3.4
• Spaghetti squash ½ cup boiled 2.0
• Spinach ½ cup raw 0.2
• Summer squash ½ cup boiled 2.0
• Tomato 1 raw 4.3
• Turnips ½ cup boiled 2.2
• Water chestnuts ½ cup canned 6.9
• Zucchini ½ cup sautéed 2.0
SaladGarnishes
• Crumbled bacon 3 slices 0.0
• Diced hard-boiled egg 1 egg 0.0
• Grated cheeses (see above carb counts)
• Herbs and Spices (make sure they contain no added sugar)
o Basil 1 tbs 0.0
o Cayenne pepper 1 tbs 0.0
o Cilantro 1 tbs 0.0
o Dill 1 tbs 0.0
o Garlic 1 clove 0.9
o Ginger 1 tbs sliced root 0.8
o Oregano 1 tbs 0.0
o Pepper 1 tbs 0.0
o Rosemary 1 tbs 0.0
o Sage 1 tbs 0.0
o Tarragon 1 tbs 0.0
• Sautéed mushrooms ½ cup 1.0
• Sour cream 2 tbs 1.2
4. Salad Dressings - Any prepared salad dressing with no added sugar and no more then two net carbs per
serving (1 - 2 tablespoons is a serving)
• Blue Cheese 2 tbs 2.3
• Caesar 2 tbs 0.5
• Italian 2 tbs 3.0
• Lemon juice 2 tbs 2.8
• Oil and vinegar 2 tbs 1.0
• Ranch 2 tbs 1.4
Fats and Oils – No net carbs here, but keep in mind the serving size is approximately 1 tablespoon.
• Butter
• Mayonnaise – make sure there is no added sugar
• Olive oil
• Vegetable oils – especially good if they are labeled “cold pressed” or “expeller pressed” One of the
best oil to use is olive oil.
o Canola
o Walnut
o Soybean*
o Grape seed
o Sesame
o Sunflower*
o Safflower
*Do not allow these oils to reach high temperatures when cooking. Use olive oil for sautéing.
Artificial Sweeteners
• Splenda – one packet equals 1 carb
Beverages
• Clear broth/ bouillon (make sure there are no sugars added)
• Club soda
• Cream – heavy or light, be sure to note the carb count
• Decaffeinated or regular coffee and tea*
• Diet soda - be sure to note the carbs
• Flavored Seltzer (must say no calories)
• Herb tea (no barley or fruit sugar added)
• Water – at least 8 eight ounce glasses per day including…
o Filtered water
o Mineral water
o Spring water
o Tap water
* One to two cups of caffeinated tea or coffee is allowed as desired and tolerated by each individual. If you experience symptoms of
hypoglycemia or cravings as a result, do not use caffeine. If you have a true caffeine addiction, it is best to break that habit during
the induction phase.
Alcohol – Alcohol is not allowed during induction but it can be consumed in phase 2 in moderate amounts
as long as an individual is still able to lose weight, although it may occur at a slower pace. Limit
consumption to a maximum of one glass of wine per night.