Green Tea Cheesecake – No Bake

I’ve been on a Green Tea crave recently + tight on time so this recipe sparked quite an interest!

Ingredients:

• 1 Tbsp gelatine powder & 1/4 cup water
• 6 oz cream cheese, softened
• 1/3 cup plain yogurt
• 1/4 cup sugar
• 1/4 cup heavy cream
• 1 Tbsp matcha green tea powder and 3 Tbsp warm water, mixed
• For Crust: 1 package graham crackers crushed into crumbs & 3 Tbsp butter & 1 Tbsp sugar

Preparation:

1. Mix gelatine powder and water in a small cup and set aside. Combine graham cracker crumbs, melted butter, and sugar in a bowl.
2. Spread the crumbs in bottom of a 8 inch round cake pan. Flatten the crust, pressing with a spoon. Chill in refrigerator.
3. Stir softened cream cheese and sugar in a large bowl. Add plain yogurt and heavy cream and mix until smooth. Further, add matcha green tea powder mixture into the filling.
4. Heat gelatine mixture in the microwave until becomes liquid and add it to the filling. Stir well.
5. Pour the filling on top of the crust and spread evenly. Refrigerate the cake for 3 hours, or until set.

{About}

Baked Egg in Avocado

Need a breakfast treat? Try this incredibly simple yet very healthy egg in an avocado recipe!

Both of the main ingredients contain a fair share of nutrients beneficial to your body.

 

Directions:

• preheat oven to 425, have cast iron pan in there
• Slice avocado in half, take out pit
• take pan out, put avocado half on, crack egg in
• put whatever you want on top
• place in oven and cook till your eggs [are done how you] desire

Enjoy!

{Gizmodo}

Shrimp Scampi

Shrimp Scampi

Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover will tell you that the real draw on Oahu is the fresh garlic shrimp or Shrimp Scampi served at roadside shrimp trucks along the North Shore…

Ingredients

• 1 1/2 pound jumbo shrimp, shelled and deveined
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 1/4 cup dry white vermouth
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons finely chopped flat-leaf parsley leaves
• 1/4 teaspoon grated lemon zest

Directions:

1. Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
2. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

{Answers}

10 Ways to Cut Back on Sugar

Americans are consuming way more sugar than they should — 22 teaspoons a day. It’s clear we need to cut back, but it’s hard to break old habits. The American Heart Association (AHA) is urging people to aim for no more than 100 calories of sugar a day (six teaspoons). Here are some easy things you can do to lighten up on the white stuff.

1. Cut back slowly. A gradual switch is ideal to avoid the chances of regressing back to sweets.

2. Try to ween yourself off of the sugar you add to foods. Stir less sugar into your cup of joe and sprinkle less sugar on your cereal or oatmeal.

3. Choose your sugar vice for the day. Limit your daily sugar intake. Keep in mind that one soft drink, a small candy bar, a few plain cookies, or a small portion of light ice cream or frozen yogurt is equal to 100 to 150 calories of added sugar.

4. Don’t be fooled by natural sugars. Brown sugar, molasses, Sucanat, and turbinado sugar are still sugar. 5. Avoid liquid sugars. A 12-ounce can of coke contains 40 grams of sugar, and a 20-ounce bottle of Vitamin Water contains 32 grams.

6. Buy plain yogurt instead of flavored yogurt. Either sweeten it with fresh or frozen fruit, or mix half plain yogurt with half fruit yogurt.

7. Don’t be fooled by healthier versions of treats. An oatmeal raisin cookie and strawberry ice cream are still made with sugar. So are many energy bars.

8. Get fruity. To satisfy your sweet tooth, choose naturally sweet foods like fruit, dried fruit such as dates or apricots, fruit smoothies, carrots, sweet potatoes, and homemade popsicles.

9. Check labels on fruit products. Fruit is naturally sweet enough, but some companies choose to make it sweeter by adding sugar. Choose jams and juices that are sweetened with nothing but fruit.

10. Check labels on other foods and look for hidden sugars. If a label says sucrose, corn syrup, high fructose corn syrup, cane juice crystals, evaporated cane juice, dextrose, molasses, or malted barley extract, it contains sugar.

{FitSugar}

Winter Berry Clafoutis

This simply looks delicious!

Ingredients:

• 4 cups of berries (fresh or frozen, thawed, frozen pre-)
• 1 tbsp honey,
• 3/4 cup wheat flour
• 3/8 cup brown sugar
• 7/8 cup ground almonds
• 1 tsp cinnamon
• 2 eggs
• 150ml milk
• 100ml low-fat cream
• powdered sugar

Directions:

1. Preheat oven to 375 degrees.
2. Warm the honey and pour on berries – set aside.
3. Mix the flour, almonds, cinnamon and sugar. Separately, whisk whisk eggs, milk and cream. Add liquid ingredients to dry. Stir until smooth.
4. Baking dish greased with butter, sprinkle with sugar. Put berries, pour batter. Bake for 25-30 minutes. The finished dessert, sprinkle with powdered sugar.
5. Cool for 15 minutes and serve.

{AnnaMavritta}

Hummus in 10 Minutes!

Tired of buying Hummus at the stores? (Me too!) So make it yourself in under 10 minutes!

Ingredients:

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Directions:

1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
2. Place in serving bowl, and create a shallow well in the center of the hummus.
3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
4. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Variations

1. For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus

1. Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

{About}

Low Calorie Fruit Desserts

Green Eggs and Ham

Want that Dr. Suess breakfast? Try this recipe of green eggs and ham!

Ingredients:

• 1 Tbsp white vinegar
• 8 eggs
• 2 Tbsp prepared pesto
• 2 Tbsp plain Greek yogurt
• 4 whole-wheat English muffins, split
• 4-8 slices ham, prosciutto, or cooked Canadian bacon
• 1/4 cup sliced jarred roasted red peppers
• Salt and pepper to taste

MINUTES 1-13

1. Poach the eggs
2. Bring 3 inches of water to a boil in a large skillet or saucepan. Reduce to a bare simmer and add vinegar.
3. Working in two batches, poach the eggs (see “Poaching Laws”) until the whites are just firm, 3 to 5 minutes. Using a slotted spoon, remove the eggs to a plate.

MINUTES 14-18

1. Prep the accents
2. In a small bowl, mix together the pesto and yogurt until they’re smooth and combined. Toast the split English muffins until golden.

MINUTES 19-22

1. Assemble the sandwiches
2. Dividing evenly, top 4 of the muffin halves with the ham, red peppers, and eggs. Season with salt and pepper and add the pesto mixture. Top the eggs with the remaining muffin halves.

{MensHealth}

Grilled Chicken Greek Salad

Simple to cook and prepare, this salad offers an explosion of Greek flavor in every bite.

Ingredients

• 3 tablespoons lemon juice, divided
• 3 tablespoons olive oil, divided
• 1 tablespoon minced garlic, divided
• 1 teaspoon kosher salt, divided
• 1 teaspoon pepper, divided
• 1 1/2 teaspoons ground cumin, divided
• 2 boned, skinned chicken breast halves (1 lb. total)
• 2 tablespoons tahini (sesame paste)
• 2 cans (15 oz. each) chickpeas, drained and rinsed
• 2 tomatoes, chopped
• 1/2 red onion, thinly sliced
• 1/2 sliced red bell pepper
• 1 cup flat-leaf parsley
• 6 ounces crumbled goat’s-milk feta cheese

Directions:

1. Heat grill to high (450° to 550°). Mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic, and 1/2 tsp. each salt, pepper, and cumin in a medium bowl. Add chicken and turn to coat.
2. Grill chicken, turning once, until cooked through and browned, about 10 minutes. Let rest, covered, 5 minutes.
3. Whisk together remaining 2 tbsp. each lemon juice and oil, 2 tsp. garlic, 1/2 tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl. Add chickpeas, tomatoes, onion, and bell pepper and toss to coat. Divide among 4 plates. Slice chicken and set on top. Sprinkle salads with parsley and cheese.
4. Note: Nutritional analysis is per serving.

{MyRecipes}

Olive Oil, The Prime Component of the Mediterranean Diet

Olive oil is the prime component of the Mediterranean Diet. It is the only vegetable oil that can be consumed as it is – freshly pressed from the fruit.

Generally, olive oil is extracted by pressing or crushing olives. There are different varieties of olive oil, depending on the amount of processing involved. Varieties include:

Extra virgin – considered the best, least processed, comprising the oil from the first pressing of the olives.

Virgin – from the second pressing of the olives.

Pure – undergoes some processing, such as filtering and refining. Is made by adding a little extra virgin olive oil to refined olive oil.

Extra light – undergoes considerable processing and only retains a very mild olive flavor.

The less the olive oil is handled, the closer to its natural state, the better the oil.

Olive oil’s health benefits

The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Olive oil offers protection against heart disease by controlling LDL (“bad”) cholesterol levels while raising HDL (the “good” cholesterol) levels. Studies have shown that people who consumed about 2 tablespoons of virgin olive oil daily for 1 week showed less oxidation of LDL cholesterol and higher levels of antioxidant compounds, particularly phenols, in the blood.

Olive oil is very well tolerated by the stomach. In fact, olive oil’s protective function has a beneficial effect on ulcers and gastritis. Including olive oil in your diet may also offer benefits in terms of colon cancer prevention.