Let's Move: Ask the First Lady


"Ask the First Lady
The First Lady answers your questions in a live video chat on LetsMove.gov. Submit your questions on the Let's Move! initiative to raise a healthier generation of kids and tune in to the live chat at 10:00 AM EDT on Tuesday, July 13th."

Fonte:

Gratin végétarien de coquillettes

Gratin végétarien de coquillettes

Nombre de personnes : 4 Temps de préparation : 20 mn Temps de cuisson : 35 mn Degré de difficulté : Facile

Ingrédients :
250 g de coquillettes, 6 carottes, 1 fragment de gingembre, 1 c. à c. de coriandre en grains, 4 branches de coriandre, 3 courgettes, 2 c. à s. d'huile d'olive, 1 gousse d'ail, 1 branche de menthe, 30 cl de crème fraîche épaisse, 2 jaunes d'œufs, 100 g de gruyère râpé, noix muscade, sel, poivre.

Découvrez cette recette en vidéo en cliquant ici!
Etapes :
Pelez puis émincez les carottes. Couvrez-les d'eau, ajoutez les grains de coriandre. Laissez cuire 20 min. Egouttez-les, placez-les dans un mixeur, râpez du gingembre dessus et parsemez de feuilles de coriandre ciselées. Mixez, salez, poivrez.
Taillez les courgettes en cubes. Dans l'huile chaude, faites-les revenir rapidement. Ajoutez l'ail, écrasé au presse-ail, et la menthe ciselée. Salez, poivrez.
Chauffez la crème et faites-y fondre le gruyère. Laissez tiédir hors du feu avant d'incorporer les jaunes d'œufs.
Faites cuire les coquillettes à l'eau bouillante salée selon les indications du paquet. Egouttez-les et mélangez-les avec la crème.
Râpez de la noix muscade, vérifiez l'assaisonnement.
Dans un plat à gratin, alternez couches de coquillettes, de courgettes et de carottes. Terminez par des coquillettes. Placez sous le gril du four jusqu'à coloration."

Fonte:
http://www.marieclaire.fr/,gratin-vegetarien-de-coquillettes,20173,36241.asp

Clafoutis de courgettes et feta, cumin, menthe

out      Nombre de personnes : 4 Temps de préparation : 25 minutes Temps de cuisson : 20 minutes Degré de difficulté : Facile
Ingrédients : 
2 branches de menthe, 2 gousses d'ail, 5 courgettes, 400 g de feta, 2 c. à c. de cumin en grains, 30 cl de lait entier, 3 œufs, 4 jaunes d'œufs, sel, poivre. 
Découvrez cette recette en vidéo en cliquant ici  
Etapes :
Préchauffez le four à 180 °C. Effeuillez et hachez la menthe. Pelez et émincez l'ail.
Otez les extrémités des courgettes puis taillez-les en rondelles.
Coupez la feta en fins rectangles.
Fouettez 1 min le lait, les œufs et les jaunes d'œufs. Salez (pas trop, parce que la feta est déjà assez salée) et poivrez.
Répartissez dans 4 ramequins individuels la menthe et l'ail. Dessus, disposez les rondelles de courgette debout, en suivant le bord du plat. Toutes les deux rondelles, intercalez une lamelle de feta. Remplissez le centre de courgette et de feta.
Répartissez le cumin et la préparation de lait et d'œufs dans les 4 ramequins. Enfournez pour 20 min environ."

Bean & 'Bello Burger

"Serves 4

Ingredients

  • 4 tablespoons canola oil
  • 2 medium portobellos, diced
  • 1/2 red onion, diced
  • 1/2 green bell pepper, cored, seeded and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 2 egg whites
  • 1 tablespoon honey mustard
  • 1 tablespoon Worcestershire sauce
  • 6 tablespoons dried breadcrumbs
  • 4 whole-wheat buns
  • 1/2 cup barbecue sauce
  • 4 lettuce leaves
  • 4 tomato slices

Preparation

  1. Heat 2 tablespoons oil in a large skillet over medium heat. Cook mushrooms, onion and bell pepper, stirring occasionally, until pepper begins to soften, 4 to 5 minutes. Add beans, paprika, garlic powder and black pepper. Cook, smashing beans with the back of a spoon, 1 to 2 minutes more. Transfer mixture to a bowl and mix in eggs, mustard, Worcestershire sauce and breadcrumbs. Form into 4 patties. Wipe out skillet; heat remaining 2 tablespoons oil over medium heat and cook burgers until brown and firm, 6 to 7 minutes per side. Place on buns; top each with 2 tablespoons barbecue sauce, a lettuce leaf and a tomato slice."
     
    Fonte:

Tofu Stir-fry

 
"Serves 4
  • 1 teaspoon package (14 oz) extra-firm tofu
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sesame oil
  • 1 small red bell pepper, cored, seeded and thinly sliced
  • 1 small green bell pepper, cored, seeded and thinly sliced
  • 6 green onions, cut into 1/4-inch pieces
  • 1 package (8 oz) whole-wheat lo mein noodles
  • 6 tablespoons white miso paste
  • 2 cloves garlic, minced
  • 1 piece ginger (1 inch), minced
  • 1 teaspoon grated orange zest
  • 1/4 cup orange juice
  • 1 can (15 oz) baby corn, drained and rinsed
  • 1 can (8 oz) water chestnuts, drained and rinsed
  1. Place tofu in a colander; set a heavy pot on top 10 to 15 minutes to press out moisture. Halve; sprinkle soy sauce, garlic powder, then flour over halves. Heat 1 tbsp oil over medium-high heat in a large skillet. Cook tofu until golden, 2 to 3 minutes per side. Slice; set aside. In same skillet, cook peppers and onions, covered, until peppers soften, 7 to 8 minutes. Cook noodles as directed on package. Whisk miso paste, garlic, ginger, zest, juice and remaining 1 tbsp oil in a bowl. Add pepper mixture, noodles, corn and water chestnuts; toss. Top with tofu."
     
    Fonte:

Best Foods For Your Buck

Notas:
Os ovos deverão ser "Ovos Omega-3", encontrados em muitos supermercados, incluindo o Minipreço/Dia. Ovos de galinhas criadas ao ar livre, ou ovos biológicos, também possuem um índice de Omega-3/Omega-6 equilibrado.
Todos os alimentos abaixo indicados são escolhas saudáveis, para a nossa alimentação e para o ambiente.



"Plan your menus around healthy, nutrient-packed staples that won’t give you sticker shock at the checkout.
Make the most of your grocery budget by stocking up on these versatile natural foods that are good for your health and wallet.

Peanut butter

Why it's a 10 best:This popular pantry item offers protein and heart-healthy unsaturated fats.
 Use it it: Snacks, sandwiches, sauces, and baking goods.





Eggs

Why they're a 10 best: Eggs are a good source of lean protein, and also contain vitamin B12, riboflavin and phosphorus.Use them in: Omelets, frittatas and salads




Oats


Why they're a 20 best: This grain helps lower LDL (bad) cholesterol.
Use them in:  Baked goods, breakfast and to stretch ground-meat dishes




Apples


Why they're a 10 best: This fruit is a good source of vitamin C and is full of both soluble and insoluble fiber.
Use them in: Salads and baked goods; as a snack




Spinach



Why it's a 10 best: This leafy green is loaded with vitamins (A, C, K and folic acid) and manganese.
Use it in: Salads, pasta dishes, casseroles, soups and stews


Beans


Why they're a 10 best: This tasty staple provides lean protein that’s full of fiber, calcium, folic acid and iron and other minerals.
Use them in: Salad and stews


Frozen vegetables



Why they're a 10 best: They provide fiber and an array of nutrients, depending on which veggies you buy.
Use them in: Sides and casseroles


Sweet potatoes



Why they're a 10 best: These spuds are very filling (because they contain fiber) and a source of vitamins A and B6.
Use them in: Main and side dishes


Brown rice



Why it's a 10 best: Brown rice is a whole grain and a source of vitamin B6, magnesium, copper, zinc and manganese.
Use it in: Soups, salads and side dishes "


Fonte:
http://shopping.yahoo.com/articles/yshoppingarticles/398/10-best-foods-for-your-buck/

Tune in to your weight regulator

Julia Griggs Havey

"Appe… what? That is exactly what I thought when I heard the word “appestat” for the first time.

Let me explain. In our homes, we have a thermostat to control temperature. In our body, we have an appestat to control hunger. What I would like to know is why I didn’t know about this sooner, and most importantly, where the heck the knob is to turn mine down.

When researching to find more about this nifty little bodily function, I came across the following information in Handbook for Healing (Whitaker House) by Charles & Frances Hunter: “The appestat is the appetite control centre in the hypothalamus gland in the brain. Compare it to the thermostat in your house. When the air cools off, the boiler comes on until the temperature cuts off the thermostat. That's the way the appestat works, except that our junk food and high-sugar diet has ‘broken’ the appestat. You need to repair it by re-adjusting the set-point.” Okay, sounds good to me. Tell me more.

“One of the most important behaviours which helps individuals control their weight is learning to eat in response to physical hunger. Everyone has an appestat, which is a term used to describe all of the body chemicals that work together to signal feelings of hunger and fullness. Your appestat allows you to eat in response to hunger - in response to your body needs.”

According to my research, these factors can influence how well your appestat works - or not.

Under- or over-eating If you starve yourself for a while, you can lose your appetite altogether. If you are used to overeating, you may never feel hunger. In either case, your appestat may not work properly.

Learning to ignore it In some families, kids are taught to eat even if they aren’t hungry or to finish their meals even if they are full. They are taught to eat past the point of being satisfied. This throws the appestat off-kilter.

Inactivity If you aren’t active, your appestat may not work well. In fact, you may feel hungrier than someone who exercises. The solution is to get active for at least one hour per day.

Eating high calorie foods When you eat foods that have a lot of energy per bite (energy dense foods), you can pile in a lot more food (calories) than your body needs before your appestat has a chance to tell you to stop. The solution is to eat light foods that don’t have lots of calories per bite. High fibre, low cals foods such as fruit and vegetables are the perfect choice.

Eating too fast If you eat very fast, your appestat won’t have the time to register what you have eaten (even if you eat all the light foods). The solution is to slow your eating down and savour each bite:
• Put your fork down after every bite
• Sip water between bites
• Take a mid meal break, stop eating for 5 minutes and chat
• Savour each bite, noticing the taste texture and flavour
• Take small bites and chew them thoroughly

Thinking about food Constantly thinking about food causes chemical changes in your body so you actually feel hungry. That is one reason why dieting makes many people feel hungry - it fills their minds with thoughts of eating. The solution is to get busy so food cannot sit on your brain and make you feel hungry.

Feelings override it Some people lose their appetite when they are depressed or anxious. For others, emotions make their appetites bigger. The solution is to find other ways to cope with stress or emotions instead of turning to food.

Once a person’s appestat is working well, they should begin listening and trusting their feelings of hunger and fullness. Here are some suggestions for improving one’s appestat. When you are eating:
• Relax and enjoy the meal
• Give yourself permission to enjoy all types of foods
• Eat when you are physically hungry and try to minimise your eating from emotional and other factors
• Choose a variety of delicious foods to satisfy your physical hunger. Gradually learn to stop eating when you are satisfied
• Try to eat slowly, chew food thoroughly and drink water between bites
• Spread your calories over the day, eat small amounts of food more often
• Do not do anything else while eating, such as watching TV."

Fonte:
http://www.guardianeatright.co.uk/news/article.cfm?code=27101&article_id=1832