Healthy Living Guide

Recipe eBooks

30 day low carb diet
http://rapidshare.com/files/141832162/30_day_low_carb_diet.rar
http://www.mediafire.com/?ysydbnmyj2d

1001 low carb diet recipes
http://rapidshare.com/files/141832163/1001_Low_Carb_Diet_Recipes.rar
http://www.mediafire.com/?jxsejxzceod

Over 250 low fat slow cooker recipes
http://rapidshare.com/files/141835343/Over_250_Low_Fat_Slow_Cooker_Recipes._LOSE_WEIGHT_.rar
http://www.mediafire.com/?xn4c3z1v9gy

South beach recipes and tips
http://rapidshare.com/files/141835344/South_Beach_Recipes_And_Tips.rar
http://www.mediafire.com/?mm1u5wmzeyt

eBooks Page 1
eBooks Page 2

Delicious Healthy Recipes for you!

noreply@blogger.com (Ellaine) — Fri, 25 Jul 2008 17:24:00 +0000

Since I love to eat I decided to make a little site to share some of my favorite recipes. You will only find quality and healthy recipes on this blog. I am also an advocate of healthy living and that's the reason why I chose to share some of my favorite healthy recipes so that you can also enjoy a healthy life like me without restricting yourself on one of the best things in life, food!

I'll also be sharing some tips on healthy living as well as tips on how to slim down and a good diet plan that worked for me and for a lot of people. Living healthy is not always about eating the right food but also living a good and happy life.

Join me as I share my healthy living to all of you.

Chocolate Walnut Cake Free Healthy Recipes

noreply@blogger.com (Ellaine) — Fri, 25 Jul 2008 12:26:00 +0000

Chocolate Walnut Cake Free Healthy Recipes

This decadent, omega-3-rich cake was inspired by flourless Passover nut cakes. It's better if it sits overnight so the marmalade or jam can mellow with the chocolate and soak into the cake.

Makes 12 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 3 3/4 hours (including cooling time)

EASE OF PREPARATION: Moderate

8 large eggs, at room temperature
1 cup granulated sugar, divided
1/2 cup packed dark brown sugar
1 1/2 cups toasted ground walnuts (about 2 cups walnut halves; see Tip)
2 teaspoons vanilla extract
6 tablespoons all-purpose flour
1/3 cup cocoa powder, sifted
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup orange marmalade or other jam, such as apricot or raspberry
1 teaspoon confectioners' sugar

1. Preheat oven to 375 degrees F. Lightly oil and flour a 9-inch springform pan, tapping out any excess flour.
2. Crack 2 eggs into a large bowl. Separate 2 more eggs, placing the whites in a second large bowl and adding the yolks to the bowl with the whole eggs. Separate the remaining 4 eggs, adding the whites to the other whites (reserve the 4 yolks for another use.) You should have 6 whites in one bowl, 2 whole eggs plus 2 yolks in the other bowl.
3. Beat the egg whites with an electric mixer at high speed until foamy. Add 1/3 cup granulated sugar and continue beating until soft peaks form. Set aside.
4. Clean and dry the beaters. Add brown sugar and the remaining 2/3 cup granulated sugar to the eggs and yolks and beat with the mixer at medium speed until thick and light in color, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula; beat in the toasted ground nuts and vanilla until combined. Beat in flour, cocoa powder, salt and cinnamon just until combined, scraping down the sides as needed. Fold in 1 cup of the beaten whites with a rubber spatula until smooth, then fold in the remaining whites with very gentle arcs, just until incorporated (some white streaks may still be visible). Gently pour the batter into the prepared pan.
5. Place the pan in the oven and reduce heat to 325 degrees F. Bake the cake until set, puffed and spongy but nonetheless firm, 40 to 45 minutes. Transfer to a wire rack and let cool completely, about 2 hours. As it cools, the cake will shrink away from the sides of the pan.
6. Remove the pan's side. Release the cake from the pan's bottom using a long, thin, metal spatula and carefully transfer it to a serving plate. Slice the cake horizontally into two layers with a long, thin knife. Gently lift off the top. Spread the marmalade (or jam) over the bottom layer and replace the top. Do not press down. Sprinkle with confectioners' sugar just before serving.

Mascarpone-Stuffed Dates Free Healthy Recipes

noreply@blogger.com (Ellaine) — Thu, 24 Jul 2008 17:54:00 +0000

Mascarpone-Stuffed Dates Free Healthy Recipes

TOTAL TIME: 20 MIN
SERVES: 8

A dusting of unsweetened cocoa adds an appealing bitterness to this simple one-bite dessert.

Ingredients

16 Medjool dates
1/2 cup mascarpone
2 tablespoons confectioners’ sugar
Unsweetened cocoa, for dusting

Directions

Make a lengthwise slit in each date and remove the pits (without halving the dates). In a bowl, whisk the mascarpone with the sugar. Spoon the mascarpone into the dates, close them loosely and arrange on a plate, split side up. Sift the cocoa over the dates and serve.

Chocolate S’mores Cake Free Healthy Recipes

noreply@blogger.com (Ellaine) — Thu, 24 Jul 2008 17:48:00 +0000

Chocolate S’mores Cake Free Healthy Recipes

TOTAL TIME: 1 HR 45 MIN
SERVES: 16

San Francisco chocolatier Michael Recchiuti prepared the gooey marshmallow topping for this exquisite chocolate cake on a porch at Prather Ranch using just a hot plate and a hand-cranked beater. Recchiuti decorated the marshmallow with shards of his own graham crackers, but store-bought ones work just fine.

Ingredients

CAKE

2 cups all-purpose flour, plus more for dusting
2 cups sugar
2/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups milk
1/2 cup vegetable oil
2 extra-large eggs
2 tablespoons pure vanilla extract

TOPPING

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1 cup sugar
3/4 cup light corn syrup
3 large egg whites
1/2 vanilla bean, split and seeds scraped
6 whole graham crackers, broken
2 ounces bittersweet chocolate, melted

Directions

Make the cake: Preheat the oven to 325°. Butter two 8-inch square baking pans and line the bottoms with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
In a large bowl, whisk the 2 cups of flour with the sugar, cocoa powder, baking powder, baking soda and salt. In a medium bowl, whisk the milk with the vegetable oil, eggs and vanilla. Add the liquid to the dry ingredients and whisk just until smooth.
Scrape the batter into the prepared pans. Bake for about 40 minutes, until a toothpick inserted in the center of the cakes comes out with a few crumbs attached. Let cool in the pans on a wire rack, then turn out to cool completely. Peel off the parchment. Turn the cakes right side up onto 2 baking sheets.
Make the topping: In a small bowl, sprinkle the gelatin over the cold water and let stand until softened, about 5 minutes.
In a medium saucepan, combine 1/2 cup of the sugar with the corn syrup and stir over moderate heat until the sugar is thoroughly dissolved. Bring the corn syrup mixture to a boil, wiping down any sugar crystals that may form on the side of the pan with a moistened pastry brush. Cook over moderate heat, without stirring, until the corn syrup mixture reaches 250° on a candy thermometer, about 10 minutes. Remove from the heat and stir in the softened gelatin; the mixture will foam up.
Meanwhile, in the bowl of a standing electric mixer fitted with a whisk, beat the egg whites and vanilla seeds at medium speed until soft peaks form. Add the remaining 1/2 cup of sugar, 1 tablespoon at a time, beating well between additions. Beat until the whites are stiff and glossy, about 5 minutes.
With the mixer at medium speed, carefully pour the hot corn syrup mixture in a thin stream into the egg whites, aiming for the area between the whisk and side of the bowl. Beat the topping until very thick and opaque, about 8 minutes.
Preheat the broiler and position a rack 8 inches from the heat. Using an offset spatula, spread the marshmallow topping over the tops of the cakes. Let stand for about 1 minute, until slightly set. Broil the cakes one at a time, shifting the pan as necessary for even browning, about 5 minutes. Insert the broken graham crackers into the marshmallow and drizzle with the melted chocolate. Serve while the marshmallow is still warm.

Dark-Chocolate Bark with Walnuts and Dried Cherries Free Healthy Recipes

noreply@blogger.com (Ellaine) — Thu, 24 Jul 2008 17:40:00 +0000

Dark-Chocolate Bark with Walnuts and Dried Cherries

Free Healthy Dessert Recipe
TOTAL TIME:
30 MIN

MAKES 48 PIECES

Brown finds that a small piece of bittersweet chocolate is the perfect indulgence. Not only is dark chocolate full of antioxidants, it is mood enhancing in its own right. This recipe, from F&W’s Grace Parisi, gets an extra boost from walnuts (an excellent source of omega-3 fatty acids) and dried cherries (high in fiber and minerals).

Ingredients

1 1/2 cups walnut halves (6 ounces)
9 ounces bittersweet chocolate, finely chopped
1 cup dried sour cherries (4 ounces), coarsely chopped
2 tablespoons finely chopped crystallized ginger

Directions

Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for 8 minutes, or until golden and fragrant. Let cool, then coarsely chop.
Line a baking sheet with parchment or wax paper. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second bursts until just melted. Stir until smooth. Add the remaining chocolate and stir until melted. Stir in the walnuts, cherries and crystallized ginger until evenly coated. Scrape the mixture onto the prepared baking sheet and spread it into a 12-by-8-inch rectangle. Refrigerate for 10 minutes, or until firm enough to cut.
Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate. Serve cold or at room temperature.

Gingered Cranberry-Pear Cobbler Free Healthy Recipes

noreply@blogger.com (Ellaine) — Thu, 24 Jul 2008 12:43:00 +0000

Gingered Cranberry-Pear Cobbler Free Healthy Recipes

Cranberries add a particularly pleasing tartness and color to pears. Fresh ginger, lemon and vanilla brighten up the pears, while reduced-fat sour cream adds flavor to the biscuit-dough crust.

Makes 10 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 2 hours (including cooling time)

EASE OF PREPARATION: Moderate

Filling
1/3 cup pear nectar, apple juice or water
1 tablespoon lemon juice
8 slightly underripe pears, preferably Bosc or Bartlett, peeled and cut into 1/2-inch-thick slices
3/4 cup packed light brown sugar
2 tablespoons cornstarch
2 teaspoons freshly grated lemon zest
1 tablespoon finely minced fresh ginger
2 cups cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)
1 teaspoon vanilla extract

Crust
1/3 cup reduced-fat sour cream
1 tablespoon lemon juice
1 1/3 cups all-purpose flour, plus more for dusting
2 tablespoons sugar, divided
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup canola oil

1. Position a rack in the center of the oven; preheat to 400°F. Coat a 3-quart nonreactive baking dish (see Kitchen Note) with cooking spray.
2. To prepare filling: Combine pear nectar (or juice or water) and lemon juice in a large bowl. Toss pears with the juice. Whisk brown sugar, cornstarch, lemon zest and ginger in a nonreactive Dutch oven until combined. Drain the liquid from the pears into this mixture; stir until well blended. Heat the mixture over medium heat, stirring, just until it begins to boil, 2 to 3 minutes. Stir in the pears and cranberries and cook, stirring, until the mixture is steaming, about 2 minutes. Stir in vanilla. Spread the fruit in an even layer in the prepared baking dish.
3. To prepare crust: Combine sour cream and lemon juice in a small bowl. Place flour, 1 tablespoon sugar, salt and baking soda in a food processor fitted with a dough hook or chopping blade; process to combine. Drizzle in oil and process in quick pulses just until the mixture is the consistency of very fine crumbs, stopping and scraping the bottom and sides several times. Add the sour cream mixture; process in quick pulses just until incorporated and the mixture holds together when pressed between the fingers; do not overprocess. If the mixture seems dry, gradually add a little cold water, a teaspoon at a time, and pulse briefly several times just until the mixture is moistened and holds together.
4. Lightly dust a 14-inch-long piece of parchment or wax paper with flour. Turn the dough out onto the paper and let rest for 5 minutes. Knead briefly until the dough just comes together. Lightly flour the top and cover with a second sheet of paper. Roll or press the dough into the same shape as your baking dish, just slightly smaller. Discard the top sheet of paper. Invert the dough, centered, over the fruit. Discard the paper. Using a greased sharp paring knife, cut large decorative slashes in the dough to vent steam. Sprinkle the dough evenly with the remaining 1 tablespoon sugar. Place the baking dish on a rimmed baking sheet (to catch any overflowing juices).
5. Bake the cobbler until the top is golden brown, 40 to 50 minutes. Let cool on a wire rack for at least 20 minutes before serving. Serve warm or at room temperature.

EatingWell Fudge Brownies Free Healthy Recipes

noreply@blogger.com (Ellaine) — Thu, 24 Jul 2008 12:41:00 +0000

EatingWell Fudge Brownies Free Healthy Recipes

Dense and chewy--applesauce is the surprise ingredient that keeps these moist.

Makes 24 brownies

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 1/2 hours (including 45 minutes cooling time)

EASE OF PREPARATION: Easy

4 ounces unsweetened chocolate
2 tablespoons unsalted butter
1 cup whole-wheat pastry flour (see Ingredient notes)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large egg whites (see Ingredient notes)
3 large eggs
1 1/3 cups packed light brown sugar (see Substitution note)
3/4 cup unsweetened applesauce
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/3 cup chopped walnuts or pecans (optional)

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Melt chocolate and butter in a double boiler over barely simmering water or in the microwave.
3. Whisk flour, cocoa and salt in a medium bowl.
4. Beat egg whites, eggs and sugar in a large mixing bowl with an electric mixer or whisk until smooth. Add applesauce, oil and vanilla; beat until blended. Add the chocolate-butter mixture; beat until blended. Add the flour mixture and mix at low speed just until moistened. Stir in chocolate chips. Scrape the batter into the prepared baking dish, spreading evenly. Sprinkle with nuts, if desired.
5. Bake the brownies until the top springs back when touched lightly, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Cut into bars.

Variation:
For a mocha flavor, in Step 4 stir in 4 teaspoons instant coffee granules dissolved in 2 tablespoons hot water.

NUTRITION INFORMATION: Per brownie: 141 calories; 6 g fat (3 g sat, 2 g mono); 29 mg cholesterol; 21 g carbohydrate; 3 g protein; 2 g fiber; 49 mg sodium.

TIP: Ingredient Notes: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.

Substitution Note: Sugar substitution:
Those watching their calorie and carbohydrate intake can replace 11?3 cups brown sugar with 2?3 cup Splenda Sugar Blend for Baking for a savings of 19 calories and 7 grams carbohydrate per brownie.

Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1?2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.

When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

Dark Cherry Bundt Cake Free Healthy Recipes

noreply@blogger.com (Ellaine) — Thu, 24 Jul 2008 12:38:00 +0000

Dark Cherry Bundt Cake Free Healthy Recipes

Cherries and almond extract pair beautifully in this delectable cake. Yogurt adds subtle flavor and helps keep the cake moist. Recipe by Nancy Baggett.

Makes 12 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 3 hours (including 1 1/2 hours cooling time)

EASE OF PREPARATION: Moderate

Cherry filling
1/4 cup sugar
1 1/2 teaspoons cornstarch
3 cups fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and coarsely chopped
2 tablespoons kirsch (see Note) or orange juice
1 teaspoon freshly grated lemon zest
1/4 teaspoon almond extract

Cake
1 2/3 cups cake flour
1 cup whole-wheat pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 tablespoons butter, slightly softened
3 tablespoons canola oil
1 1/4 cups nonfat vanilla or lemon yogurt
2 large eggs
2 1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons confectioners' sugar, for garnish

1. Preheat oven to 350°F. Very generously coat a 10-inch Bundt or tube pan with cooking spray. Dust the pan with flour, tapping out the excess.
2. To prepare cherry filling: Combine sugar and cornstarch in a medium nonreactive saucepan (see Note). Stir in cherries, kirsch (or orange juice), lemon zest and almond extract. Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture looks like very thick jam and has reduced to about 1 cup, 5 to 7 minutes.
3. To prepare cake: Sift cake flour, whole-wheat flour, baking powder, baking soda and salt into a medium bowl. Beat sugar, butter and oil in a large bowl with an electric mixer on low, then medium speed, until very light and fluffy, about 1 1/2 minutes, scraping the sides as needed. Add half the yogurt and beat until very smooth. With the mixer on low speed, beat in half the dry ingredients until incorporated. Beat in the remaining yogurt, eggs, vanilla and almond extract until combined, scraping the sides as needed. Stir in the remaining dry ingredients just until incorporated.
4. Spoon a generous half of the batter into the prepared pan, spreading to the edges. Spoon the cherry mixture over the batter. Top with the remaining batter. Grease a butter knife and swirl it vertically through the batter and cherries.
5. Bake the cake until a toothpick inserted in the thickest part comes out with no crumbs clinging to it and the top springs back when lightly pressed, 50 to 65 minutes. (Dark-colored metal pans usually bake cakes faster than light-colored or shiny metal pans.) Transfer the pan to a wire rack and let stand until the cake is completely cooled, about 1 1/2 hours. Very carefully run a knife around the edges and center tube to loosen the cake from sides and bottom. Rap the pan sharply against the counter several times to loosen completely. Invert the pan onto a serving plate and slide the cake out. Dust the top with confectioners' sugar before serving.

NUTRITION INFORMATION: Per serving: 311 calories; 8 g fat (3 g sat, 2 g mono); 43 mg cholesterol; 55 g carbohydrate; 5 g protein; 2 g fiber; 294 mg sodium; 177 mg potassium.
Nutrition bonus: Folate (15% daily value).

TIP: Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)

Cream Cheese Pound Cake Free Healthy Recipes

noreply@blogger.com (Ellaine) — Thu, 24 Jul 2008 12:37:00 +0000

Cream Cheese Pound Cake Free Healthy Recipes

Although so moist and seemingly rich you can eat it unadorned, we recommend trying this pound cake topped with our quick cherry sauce.

Makes 24 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 3 hours (including cooling time)

EASE OF PREPARATION: Easy

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup nonfat buttermilk
1/3 cup canola oil
2 tablespoons light corn syrup
1 tablespoon vanilla extract
6 large egg whites
2 cups sugar, divided
1/2 cup (1 stick) unsalted butter, softened
8 ounces Neufchatel cheese (see Ingredient note)

1. Preheat oven to 325° F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.
2. Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.
3. Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.
4. Beat butter and Neufchatel in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.
5. Bake the cake until a wooden skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.