Top 10 tips for staying healthy on holiday

"Holidays and travel have a tendency to throw healthy eating and exercise habits off track, but there are measures you can take to at least minimize the harm when you are taking life easy if you have decided to travel this July.

1. First things first, it’s your attitude that matters. Healthy eating is not all about lettuce and lentils, missing meals and missing out. It’s about what you eat, not what you don’t. Going on holidays determined to eat as healthily as possible is not about depriving yourself. You’re there to give yourself a well-deserved break, why put extra pressure on your body while you are there by eating badly? It’s about taking care of yourself.

2. Focus on all the hard work you have done to lose weight leading up to your holiday and vow not to undo it in the space of two weeks or so. Do not go on a crash diet the week before your holiday to make room for weight gain while you are away. You will gain it back twice as quickly.

3. On a more practical note, when on holiday, food is usually on offer more often than at home, whether from the kiosk near the beach, from the friends you are staying with, or in your hotel. You don’t have to accept food every time it is offered. Listen to your hunger signals.

4. Balance high and low calorie meals throughout the day. That mixed grill for breakfast is fine ... if you cut back at lunch or dinner.

5. Carry foods with you if you'll be traveling for long periods of time or through mealtimes. That way you will not be tempted by high fat snacks or meals at the airport or on the road-side cafes.

6. Avoid eating while driving. Take a break and sit down for your meals. It’s very easy to mindlessly munch your way through a whole bag of sweets or chocolates due to boredom.

7. Be aware when ordering meals at the restaurant and choose wisely. Avoid any of the fried or fatty foods and try not to eat a starter AND dessert. Plan ahead and order one or the other.

8. Bring fresh fruit with you to the beach as a snack. The only snacks available are often ice creams or crisps. If you leave it to chance you might find yourself filling up on fatty treats mid-afternoon.

9. Use your holiday as an opportunity for extra exercise. You have the whole day to enjoy yourself so taking an hour or two to walk the beach shouldn’t be seen as a chore but a way to add to your enjoyment. Walking in soft sand can be a great work-out. Why not take the plunge and get involved in some of the water sports available at many resorts – water skiing, wind sailing, canoeing etc.

10. What you drink is just as important as what you eat when it comes to watching your weight in holidays. Water is the best option for staying well hydrated during the day, and stick to diet drinks if you want to have a soft drink. A can of fizzy drink will add around 130 needless calories to your daily intake. It’s also a good idea to limit your alcohol intake by alternating between water and your drink of choice through out the evening.

Remember, a holiday won't ruin a healthy lifestyle if you give some thought to the foods you choose BEFORE eating them and make an effort to get active every day. When the holiday is over, you can face the scales knowing you have not done too much damage and get right back on track, refreshed and ready to start again.

Bon Voyage."

Fonte:
http://www.guardianeatright.co.uk/news/article.cfm?code=27101&article_id=1356

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/