Recipe: Easy Almond Sponge Cake

Easy Almond Sponge Cake

Low Sodium and Low Fat Recipe

Ingredients:

1 cup cake flour
1/2 cup sugar substitute, divided
10 egg whites, at room temperature
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Instructions:

Place the flour the 1/2 of the sugar in a sifter and sift together in large mixing bowl. Place the egg whites in another mixing bowl. Add the cream of tarter and beat on high speed with an electric mixer. Add half of the remaining sugar and continue to beat for 1 minute. Add the rest of the sugar and beat again for 1 minute. Stir in the almond and vanilla extract. With a rubber spatula mix together the flour mixture and the egg mixture. Place the oven temperature to 350 degrees and allow the oven to heat up. Place the batter in an ungreased cake pan. Bake 45 minutes or until the cake bounces back easily when lightly touched.

Nutritional Information (Approximate Values)

Number of Servings: 14
Serving Size: 1 slice

Per Serving:
Calories 129
Carbohydrate 29 g
Fat 0 g
Saturated Fat 0 g
Fiber 0 g
Protein 3 g
Sodium 78 mg

Recipe: Vegetable Stuffed Baked Cornish Hens

Vegetable Stuffed Baked Cornish Hens

Low Carb Recipe

Ingredients:

4 Cornish hens
1/4 teaspoon pepper
4 cloves garlic, sliced
4 teaspoons fresh rosemary leaves, minced
4 teaspoons fresh thyme, minced
2 bay leaves, cut in half
4 shallots, chopped
3 carrots, chopped
3 stalks celery, chopped
2 lemons

Instructions:

Rinse the hens under cold water. Pat the hens dry with a piece of paper towel. Sprinkle the hens with pepper. In a mixing bowl combine the garlic, rosemary, thyme and bay leaves. Add in half of the shallots, carrots and celery and mix well to combine. Stuff each hen with the vegetable mixture. Layer the bottom of a baking dish with the remaining shallots, carrots and celery. Place the hens on top of the vegetables. Set the oven temperature to 375 degrees and allow the oven to heat. Bake the hens 50 minutes or until the skins are golden brown and the juices run clear when pricked with a fork. Remove the hens and let stand 10 minutes. Cut the hens in half and discard stuffing before serving.

Nutritional Information (Approximate Values)

Number of Servings: 8
Serving Size: 1/2 cornish hen

Per Serving
Calories 194
Carbohydrate 7 g
Fat 5 g
Saturated Fat 1 g
Fiber 2 g
Protein 30 g
Sodium 117 mg

Recipe: Meatball and Ziti Casserole

Meatball and Ziti Casserole

Ingredients:

1 (10 ounce) box ziti shells
1 (15 ounce) container low fat ricotta cheese
1 C low fat mozzarella cheese, shredded
2 tablespoons Parmesan cheese
1 (28 oz) can tomato sauce with basil
1/4 teaspoon garlic powder, divided
1 lb. ground round or chuck
1/4 teaspoon minced onion
1/4 cup quick cooking oats
2 ounces egg substitute
1 tablespoon water
1/8 teaspoon pepper

Instructions:

Cook the ziti according to package directions. Rinse with cool water and drain well. Place the meat in a large mixing bowl. Sprinkle in 1/8 teaspoon of garlic powder, the onion powder and the pepper. Add the oats. Place the egg substitute into the mixture followed by the water. Mix thoroughly with your hands. Form the meatballs by rolling small amounts in your hand to form a 2 inch ball. Spray a large skillet with a non stick cooking spray. Place the meatballs in the skillet. Brown until cooked completely through. Drain on paper towel. Set the oven temperature to 375 degrees. Place the ricotta cheese, mozzarella cheese and Parmesan cheese in a mixing bowl. Mix together until completely combined. Place the tomato sauce in a bowl and sprinkle in 1/8 teaspoon of garlic powder. Stir well. Spread 1/4 of the tomato sauce in the bottom of a large baking dish. Place half the ziti into the baking dish. Place half of the meatballs on top of the ziti.
Cover the top of the meatballs with dollops of the cheese mixture. Spread more tomato sauce and continue to layer like before. Be sure to use the last 1/4 of the tomato sauce on the top and leave enough of the cheese mixture to place a few dollops on the very top. Bake 50 minutes or until the cheese has browned slightly and the casserole is bubbly.

Nutritional Information (Approximate Values):

487 calories (22% calories from fat), 36 g protein, 12 g total fat (5.2 g saturated fat), 55 g carbohydrates, 4 g dietary fiber, 51 mg cholesterol and 925 mg sodium per serving.

Recipe: Broiled Peach Topped English Muffins

Broiled Peach Topped English Muffins

Ingredients:

1 teaspoon low fat sour cream
2 tablespoons low fat cream cheese
1 fresh peach, peeled and sliced thin
1/8 teaspoon cinnamon
1/4 teaspoon brown sugar substitute
1 English muffin

Instructions:

Place the sour cream in a mixing bowl. Add the cream cheese. Stir with a rubber spatula until smooth and mixed well. Spread each half of the English muffin with the spread. Layer the peach slices on top. Carefully add the cinnamon and brown sugar substitute over the top of the peach slices. Turn on the broiler. Broil for 1 minute or until the cheese just begins to brown.

Nutritional Information (Approximate Values):

185 calories , 6 g protein, 7 g fat, 4.3 g saturated fat, 25 g carbohydrates, 3 g fiber, 22 mg cholesterol and 258 mg sodium per serving.

Recipe: Carrot Custard Casserole

Carrot Custard Casserole

Ingredients:

1 pound baby carrots
3 large eggs
1/2 cup skim milk
1/3 cup evaporated skim milk
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper

Instructions:

Place the carrots in a pan of water that just barely covers the carrots. Place the pan over medium high heat and bring water to a rapid boil. Reduce heat to low, cover and simmer 20 minutes. Carrots should be fork tender. Drain well. Once the carrots are drained place them in the bottom of the blender. Add the eggs one at a time. Pour in the both types of milk. Sprinkle in the nutmeg and pepper. Blend on high until very smooth. Set the oven to 375 degrees. Spray a small casserole dish with a non stick cooking spray. Pour the carrot mixture into the prepared dish. Place the baking dish in a water bath being sure the water only comes half way up the side of the casserole dish. Place in the oven. Bake 25 minutes or until a toothpick inserted in center comes out clean. Serve immediately.

Nutritional Information (Approximate Values):

65 calories 4 g protein, 2 g total fat, .8 g saturated fat, 7 g carbohydrates, 1 g dietary fiber, 81 mg cholesterol, 241 mg potassium and 209 mg sodium per serving.

Recipe: Cream Cheese Rolled Pancakes with Raspberry Preserves

Cream Cheese Rolled Pancakes with Raspberry Preserves

Low Fat Recipe

Ingredients:

3 eggs
2 tablespoon canola oil
1 cup skim milk
3/4 cup flour, sifted
1/4 pound light cream cheese
1/4 pound low-fat cottage cheese
2 tablespoon sugar substitute
1 teaspoon vanilla extract
1/2 cup non-fat sour cream
1/2 cup raspberry preserves

Instructions:

Place the eggs in a small mixing bowl. Pour in the canola oil and milk and whisk until completely combined together. Add the flour and salt. With a rubber spatula work from the bottom up to mix making sure all the flour is completely moistened. The batter should be smooth with no lumps. Spray a skillet with a non stick cooking spray. Pour 4 tablespoons of the batter into the prepared skillet. Cook over medium heat 2 minutes or until the bottom is a nice golden brown. Do not flip the pancake over. Remove from the skillet and place on a piece of wax paper with the cooked side up. Continue until all the batter is used. With an electric mixer on medium speed beat together in a separate bowl the egg, cream cheese, cottage cheese, sugar substitute and the vanilla. With a spoon fill each pancake with the egg mixture being sure to not go all the way to the edges. Roll the pancake up. Continue until each pancake is filled and rolled. Spray the skillet again with the non stick cooking spray. Place the rolled pancakes into the skillet. Cook over medium heat about 5 minutes or until a golden brown being sure to cook all sides this time. Serve with the sour cream and raspberry preserves on the side.

Nutritional Information (Approximate Values)

Number of Servings: 10
Serving Size: 1 rolled pancake with sour cream and raspberry preserves

Per Serving
Calories 164
Carbohydrate 20 g
Fat 6 g
Saturated Fat 2 g
Fiber 0 g
Protein 7 g
Sodium 251 mg

Recipe: Roasted Tomato Scrambled Eggs

Roasted Tomato Scrambled Eggs

Low Fat and Low Carb Recipe

Ingredients:

1 teaspoon olive oil
1/2 cup diced tomatoes
4 large eggs
1/8 teaspoon pepper
2 tablespoons chopped dill

Instructions:

Spray a skillet with a non stick cooking spray. Place the skillet over medium heat. Spread the tomatoes in the bottom of the skillet. Cook 2 minutes stirring once or twice. Drain the tomatoes on a piece of paper towel. Clean and spray the skillet again. Place the eggs in a mixing bowl. Add the pepper and whisk to incorporate the pepper and fluff the eggs. Add the tomatoes and stir to combine. Pour the egg mixture into the prepared skillet. Place the skillet over low heat. Stir the eggs continuously. As the eggs begin to firm, sprinkle the dill over the top. Continue to stir until the eggs are as done as you like. Consume immediately.

Nutritional Information (Approximate Values)

Number of Servings: 4
Serving Size: 1 egg

Per Serving
Calories 137
Carbohydrate 2 g
Fat 10 g
Saturated Fat 3 g
Fiber 0 g
Protein 10 g
Sodium 249 mg

Recipe: Olive Roasted Sweet Yams

Olive Roasted Sweet Yams

Low Fat Recipe

Ingredients:

3 sweet yams, peeled and sliced
1 tablespoon olive oil

Instructions:

Place the sweet yam slices in a single layer on a cookie sheet. Brush the yams with the olive oil. Heat the oven to 450 degrees. Roast the sweet yam for 20 minutes or until tender.

Nutritional Information (Approximate Values)

Number of Servings: 6
Serving Size: 1/2 sweet potato

Per Serving
Calories 88
Carbohydrate 16 g
Fat 2 g
Saturated Fat 0 g
Fiber 2 g
Protein 1 g
Sodium 87 mg

Pilates: Your Path to Health

Pioneered by Joseph Pilates in the early 20th century, the Pilates method has become a popular form of exercise. It consists of about five hundred exercises that were designed to help the injured maintain physical fitness while recovering. More akin to yoga than aerobics, Pilates has numerous benefits for beginners and fitness enthusiasts alike.

Ways to Do Pilates

Pilates exercises are most often performed on a mat. Unlike yoga, however, Pilates mat-work exercises are all performed in a sitting or reclining position. The resistance is provided by gravity and your own body weight rather than weights or a machine. This allows for the building of balance and coordination by building the core muscles.

There is also equipment that is designed for Pilates work. Most often used by those who want to focus on building strength, these machines provide added resistance. Equipment exercises may be used in addition to mat exercises to add variety and support.

Benefits of Pilates

Pilates is beneficial to the body in several ways. These include:

1. Pilates requires us to be more aware of our bodies. The exercises require unity between the body and mind, and this carries over into our daily lives. Those who do Pilates tend to have better posture, and their coordination is improved.

2. Core strength is greatly improved in those who practice Pilates regularly. The core includes the muscles deep inside the abs and back that attach to the spine or pelvis. These muscles help keep the body more stable and balanced. A strong core can help us perform better in physical activity and reduce our risk of injury.

3. Pilates are more focused on flexibility than bulking up. They help us develop muscles that are long, lean and uniform instead of short, bulky and hard. This factor also helps reduce the risk of injury, and it is good for the joints.

4. Pilates is ideal for those who need a gentle, low-impact workout. The Pilates method is often used in physical therapy to help build strength without requiring the patient to bear a lot of weight. Those who suffer from arthritis and other joint problems can also do Pilates safely.

5. One of the key principles of Pilates is proper breathing. This is necessary to maintain high levels of oxygen in the blood, increasing the removal of waste, and battling fatigue. The deep breathing associated with Pilates also works wonders against anxiety.

Pilates is great for both body and mind. Its focus on form and control can help us stay in great overall shape, and the methodical movements and breathing promote relaxation and concentration. If you’re looking for a way to build strength safely and efficiently, Pilates is right for you.

5 Exercise Myths That May Surprise You

We all know that exercising regularly is good for us. It’s good for the heart, it helps us maintain a healthy weight, and it is excellent at relieving stress. But there are many exercise myths that are presented as facts, either by those who are trying to sell us something or by those who mean well but haven’t gotten their facts straight. Here are five myths about physical fitness that you might be surprised to learn about:

Myth #1: You can reduce fat in specific areas of the body by doing exercises that target those areas.

It seems to make sense, but trying to burn fat in the precise spot where you want to lose it simply doesn’t work. The only way to burn fat is through aerobic exercises that get your heart pumping. And those exercises burn fat gradually and from all over the body, not just around the muscles you’re using. That doesn’t mean that you shouldn’t work the areas where you have extra fat, though. Doing so will build muscle there, and that will give you a more toned look when the fat over the muscle is reduced.

Myth #2: You must exercise regularly in order for it to benefit you.

There’s no doubt about it, getting fit takes many weeks of hard work. This leads many of us to believe that if we can’t or don’t have the willpower to exercise several times every week, there’s no point in it. But any amount of exercise is good for you.

Even if you only take a walk every now and then, it can help lower your blood pressure, blood sugar and cholesterol. It probably won’t cause you to lose weight or build muscle, but it’s certainly worthwhile. And sometimes when we start off exercising every now and then, we realize that it’s not so hard to make time for it and start doing so on a regular basis.

Myth #3: Strength training will make you too muscular.

Some people lift weights to develop large muscles. Others would like to do so in order to build strength and muscle tone, but they do not want to bulk up. But if you follow a sensible strength-training regimen, you won’t end up looking like a bodybuilder.

Most bodybuilders use supplements and special diets in their quest to build muscle, and they spend hours each day at the gym. If you’re looking to tone up and build strength, doing strength-training exercises that target a variety of muscles a couple of times a week will not create bulk.

Myth #4: Muscle turns into fat when you quit working out.

Muscle cannot magically transform into fat. So you don’t have to worry about your six-pack abs turning into Jell-O if your exercise routine is disrupted. Muscles will shrink when they’re not worked regularly, however, and this can create a flabby look if you discontinue your exercise routine. The missed exercise and reduced muscle will also cause reduced metabolism, making it easier for you to gain fat.

Myth #5: I’m too old to start exercising.

As we age, we often develop health problems. This leads many of us to believe that if we haven’t been exercising since we were young, starting now will be bad for us. But nothing could be further from the truth. Exercise can help manage many health problems common among the middle-aged and elderly. It’s always important to talk to your doctor before starting a new exercise program, but there are few people who shouldn’t exercise at all.

Exercise myths can hinder our efforts to stay fit. Knowing the truth behind them makes it easier to pursue a healthy lifestyle the right way.