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.

Cranberry-Apple Coffee Cake Free Healthy Recipes

noreply@blogger.com (Ellaine) — Thu, 24 Jul 2008 12:35:00 +0000

Cranberry-Apple Coffee Cake Free Healthy Recipes

Homey yet festive enough for the holiday season, serve this cake with breakfast, brunch or as a simple dessert.

Makes 12 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 hour 50 minutes (including cooling time)

EASE OF PREPARATION: Moderate

Topping
1/2 cup packed light brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1 1/2 cups cranberries, fresh or frozen, thawed, chopped (see Tip)
1 1/2 cups finely chopped peeled tart apple, such as Granny Smith (about 1 large)
1/2 cup cranberry juice cocktail, orange juice or apple juice

Cake
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup canola oil
3 tablespoons butter, slightly softened
3/4 teaspoon freshly grated lemon zest
3/4 cup granulated sugar, plus 1 tablespoon for sprinkling
1 large egg
3/4 cup low-fat milk
2 teaspoons vanilla extract

1. Preheat oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
2. To prepare topping: Whisk brown sugar, cornstarch and cinnamon in a medium nonreactive saucepan (see Kitchen note) until combined. Stir in cranberries, apple and juice. Bring the mixture to a boil over medium-high heat, stirring. Continue to cook, stirring, until the mixture thickens and the berries soften, about 2 minutes. Remove from the heat and let cool.
3. To prepare cake: Whisk all-purpose flour, whole-wheat flour, baking powder, salt and baking soda in a medium bowl.
4. Beat oil, butter and lemon zest in a large mixing bowl with an electric mixer, first on medium speed, then on medium-high, until well combined, about 11/2 minutes. Gradually add 3/4 cup sugar, beating until the mixture is light in color and well blended. Add egg and beat until the batter is smooth, about 1 minute longer. With the mixer on low speed, beat in half the flour mixture until just incorporated. Gradually beat in milk and vanilla until just incorporated. Add the remaining flour mixture and beat until a smooth batter forms, about 1 minute, scraping down the sides of the bowl as needed.
5. Scrape the batter into the prepared pan, spreading to the edges. Spread the topping in an even layer over the batter; do not stir.
6. Bake the cake on the middle rack until the top is puffed in places and a toothpick inserted in the center comes out clean (the fruit topping will still be moist), 40 to 50 minutes. Sprinkle the remaining 1 tablespoon sugar over the top. Transfer the pan to a wire rack; let stand until cooled to warm, about 20 minutes. To serve, run a knife along the edge of the pan, remove the pan sides and cut the cake into wedges.

NUTRITION INFORMATION: Per serving: 257 calories; 8 g fat (2 g sat, 3 g mono); 25 mg cholesterol; 44 g carbohydrate; 3 g protein; 3 g fiber; 112 mg sodium.
Nutrition bonus: Vitamin C (20% daily value).

TIP: Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

Chocolate-Fudge Pudding Cake Free Healthy Recipes

noreply@blogger.com (Ellaine) — Thu, 24 Jul 2008 12:32:00 +0000

Chocolate-Fudge Pudding Cake Free Healthy Recipes

When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor.

Makes 8 servings, about 1/2 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

1/2 cup whole-wheat pastry flour (see Ingredient notes)
1/2 cup all-purpose flour
1/3 cup sugar or 3 tablespoons Splenda Sugar Blend for Baking (see Ingredient notes)
1/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup 1% milk
2 tablespoons canola oil
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips (optional)
1 1/3 cups hot brewed coffee
2/3 cup packed light brown sugar or Splenda Granular
1/4 cup chopped walnuts or pecans, toasted
Confectioners' sugar for dusting

1. Preheat oven to 350°F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)
2. Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm

NUTRITION INFORMATION: Per serving: 220 calories; 7 g fat (1 g sat, 3 g mono); 27 mg cholesterol; 38 g carbohydrate; 4 g protein; 2 g fiber; 237 mg sodium. 2 1/2 Carbohydrate Servings

Exchanges: 2 1/2 other carbohydrate, 1 fat

Per serving with splenda: 157 calories, 20 g carbohydrate, 1 Carbohydrate Serving

TIP: Ingredient Notes: Whole-wheat pastry flour--the whole-grain equivalent of cake flour--adds fiber and a rich, nutty taste.

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.

Chocolate-Cinnamon Sheet Cake with Almond Cream Free Healthy Recipes

noreply@blogger.com (Ellaine) — Thu, 24 Jul 2008 12:29:00 +0000

Chocolate-Cinnamon Sheet Cake with Almond Cream Free Healthy Recipes

Sheet cakes are a potluck dream: the baking pan holds the cake and makes it wonderfully portable. This one is accompanied by an almond “cream” made from heavy cream and reduced-fat sour cream. Together, the cake and cream replicate the taste of Mexican chocolate with its undertones of almond and cinnamon. Or make cream cheese frosting and add 1/4 teaspoon almond extract.

Makes 18 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 2 hours

EASE OF PREPARATION: Easy

Cake
3 ounces unsweetened chocolate, chopped
3/4 cup cake flour (see Ingredient note)
3/4 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs, at room temperature, separated
3/4 cup granulated sugar, divided
1/3 cup packed light brown sugar
5 tablespoons canola oil
1 teaspoon vanilla extract
1 cup 1% milk

Almond cream
1/3 cup heavy cream
3 tablespoons confectioners' sugar
1/3 cup reduced-fat sour cream
1 tablespoon amaretto or 1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

1. To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray with flour. Alternatively, spray the pan with regular cooking spray, dust with flour and tap out the excess.
2. Melt chocolate in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Set aside.
3. Whisk cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and salt in a medium bowl. Set aside.
4. Beat egg whites in a clean medium bowl with an electric mixer on high speed until soft peaks form. Beat in 1/4 cup granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.
5. Beat the remaining 1/2 cup granulated sugar, brown sugar and oil in a large bowl on medium speed until combined. Beat in egg yolks one at a time, then melted chocolate and vanilla, scraping down the sides of the bowl as necessary, until combined.
6. Add 1/2 cup milk to the egg-yolk mixture, beating on low speed, then add half the flour mixture. Beat in the remaining 1/2 cup milk, then the remaining flour mixture just until combined. Fold in the whites with a spatula, using long, even strokes. Scrape the batter into the prepared pan, spreading evenly to the edges.
7. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes. Cool on a wire rack for at least 1 hour.
8. To prepare almond cream: Beat cream and confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until the mixture is the consistency of sour cream, about 1 minute. Add sour cream, amaretto (or almond extract), vanilla and cinnamon; beat to combine. Serve the cake with the almond cream.

Chocolate Malt Ice Cream Free Healthy Recipes

noreply@blogger.com (Ellaine) — Thu, 24 Jul 2008 12:23:00 +0000

Chocolate Malt Ice Cream Free Healthy Recipes

Malted-milk powder and powdered nonfat dry milk add most of the body to this unbelievably creamy but low-fat ice cream. Stir in 1/2 cup mini chocolate chips or crushed chocolate wafer cookies for a chocolate-lover's delight.

Makes 16 servings, 1/4 cup each (1 quart)

ACTIVE TIME: 20 minutes

TOTAL TIME: 3 3/4 hours (including chilling & freezing time)

EASE OF PREPARATION: Easy

2 1/2 cups skim milk
2/3 cup sugar
1/2 cup nonfat dry milk
1/2 cup malted-milk powder
3 1/2 ounces unsweetened chocolate, chopped
3/4 cup pasteurized liquid egg whites (see Note)
1 tablespoon vanilla extract
1/4 teaspoon salt

1. Blend milk, sugar, dry milk, malted-milk powder and chocolate in a blender until fairly smooth. Pour into a large saucepan and bring to a simmer over medium heat, whisking almost constantly. Remove from the heat.
2. Pour egg whites into a large bowl and whisk in the milk mixture in a slow, steady stream until smooth. Whisk in vanilla and salt. Refrigerate until cool, at least 3 hours or overnight.
3. Freeze the ice cream mixture in an ice cream maker, according to the manufacturer's directions. If using the ice cream for sandwiches, freeze until it's firm enough to hold a scoop shape.

NUTRITION INFORMATION: Per serving: 134 calories; 4 g fat (3 g sat, 1 g mono); 4 mg cholesterol; 21 g carbohydrate; 5 g protein; 1 g fiber; 122 mg sodium; 240 mg potassium.

1 1/2 Carbohydrate Servings

Exchanges: 1/2 fat free milk, 1 other carbohydrate

TIP: Note: Pasteurized liquid "egg products" are used in recipes calling for eggs that are uncooked. Pasteurization kills any harmful bacteria that may exist in uncooked eggs. Look for them in the dairy case, near the eggs or in the freezer.

MAKE AHEAD TIP: Freeze in a sealable plastic container for up to 1 month.

Chewy Chocolate Cookies Free Healthy Recipes

noreply@blogger.com (Ellaine) — Thu, 24 Jul 2008 12:20:00 +0000

Chewy Chocolate Cookies Free Healthy Recipes

We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.

Makes about 45 cookies

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

3/4 cup all-purpose flour
3/4 cup whole-wheat pastry flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 large egg whites
3/4 cup granulated sugar
1 1/2 cups packed dark brown sugar
1 tablespoon vanilla extract
3 ounces unsweetened chocolate, chopped and melted (see Tip)

1. Position rack in the center of the oven; preheat to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat.

2. Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.

3. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.

4. Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.

NUTRITION INFORMATION: Per cookie: 68 calories; 1 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 14 g carbohydrate; 1 g protein; 1 g fiber; 51 mg sodium.

TIP: Tip: Two foolproof ways to melt chocolate:

1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has
fully melted. Cool for 5 minutes at room temperature.

2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.

Cherry-Almond Crumble Free Healthy Recipes

noreply@blogger.com (Ellaine) — Thu, 24 Jul 2008 12:16:00 +0000

Cherry-Almond Crumble Free Healthy Recipes

A fruit crumble offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate the arrival of cherries with this rich-tasting crumble. The nut-studded topping works great with other fruit combinations too.

Makes 8 servings, 1/2 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour 10 minutes

EASE OF PREPARATION: Easy

Filling
1 1/2 pounds sweet cherries (5 cups), pitted (see Tip)
1 cup raspberries
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon kirsch or brandy (optional)

Topping
2/3 cup whole-wheat flour
1/2 cup old-fashioned rolled oats (not instant)
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of salt
1 tablespoon butter, cut into small pieces
1 tablespoon canola oil
3 tablespoons frozen orange juice concentrate
1 tablespoon chopped slivered almonds or walnuts
1 1/2 cups reduced-fat vanilla ice cream or nonfat vanilla frozen yogurt (optional)

1. Preheat oven to 375°F. Coat an 8-by-8-inch baking dish (or similar 1 1/2- to 2-quart dish) with cooking spray.

2. To make the filling: Combine cherries, raspberries, sugar, cornstarch, lemon juice and kirsch or brandy (if using) in a large bowl. Toss to coat. Place the filling in the prepared baking dish. Cover with foil and bake for 20 minutes.

3. Meanwhile, make the topping: Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingertips until dry ingredients are moistened.

4. When the filling has baked for 20 minutes, stir it and sprinkle the topping evenly over the surface. Sprinkle with almonds (or walnuts). Bake, uncovered, until fruit is bubbly and tender and topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature with ice cream (or frozen yogurt), if desired.

NUTRITION INFORMATION: Per serving: 248 calories; 5 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 52 g carbohydrate; 4 g protein; 5 g fiber; 16 mg sodium.

Exchanges: 1 fruit, 2 other carbohydrate, 1 fat

Baked Apples with Dried Fruits & Walnuts Free Healthy Recipes

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

Baked Apples with Dried Fruits & Walnuts Free Healthy Recipes

If you can manage to save one, there's nothing like a cold baked apple for breakfast, topped with a dollop of vanilla yogurt or served in a pool of fresh cold milk. The best part is the nut-and-fruit mixture nestled in the apple's core. Don't be surprised if the apples split a little—or sometimes even a lot—as they bake. It's going to happen sooner or later. You can, however, increase the odds that it won't if you use Golden Delicious apples.

They may not be the most exotic apples around, but they have pretty good flavor and hold their shape better than most apples do in the oven. Another trick: score the apple along the circumference, as described below, to create a sort of fault line where it can expand, lessening the likelihood of a split elsewhere.

Makes 6 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour 35 minutes

EASE OF PREPARATION: Moderate

6 medium Golden Delicious apples
1 cup walnut pieces
1/2 cup raisins or dried cranberries
1/4 cup unsweetened shredded coconut (optional)
2 tablespoons maple syrup
1 teaspoon freshly grated lemon zest
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup apricot preserves
1 1/2 cups apple cider
1 tablespoon butter
1/2 teaspoon vanilla extract

1. Preheat oven to 375°F. Lightly coat a shallow 8-by-12-inch (or similar) baking dish with cooking spray.

2. Core apples all the way through with an apple corer, making a 1-inch-wide hole. Peel the upper third of each apple. Using a sharp paring knife, score the flesh about 1/4 inch deep around the circumference, more or less where the peeled and unpeeled areas meet. With the paring knife angled down, cut a shallow crater around the top of the hole to help hold the preserves that will go there. Set aside while you make the filling.

3. Place walnuts, raisins (or dried cranberries) and coconut (if using) in a food processor. Chop the mixture fairly well, but not too fine; you want it to remain somewhat textured. Add syrup, lemon zest, cinnamon and nutmeg; pulse several times to combine.

4. Place the apples in the prepared baking dish and gently press 1/4 cup filling into each cavity. Spoon a generous tablespoon of preserves onto the crater of each apple.

5. Combine cider and butter in a small saucepan; heat over low heat until the butter has melted.
Remove from the heat and stir in vanilla. Pour the liquid over and around the apples.

6. Cover the apples loosely with tented foil and bake on the center rack for 30 minutes. Remove foil and baste the apples well. Continue to bake, uncovered, for 20 to 35 minutes more (depending on the size of the apples), basting every 10 minutes, until the apples are tender throughout.

The best way to test them is with a thin bamboo skewer; the slightest bit of resistance near the center is OK because they'll finish cooking as they cool. Let the apples cool right in the pan, basting periodically. Serve warm, at room temperature or cold, with some of the pan juices spooned over each.

Apricot-Almond Sandwich Cookies Free Healthy Recipes

noreply@blogger.com (Ellaine) — Thu, 24 Jul 2008 12:01:00 +0000

Apricot-Almond Sandwich Cookies Free Healthy Recipes

Elegant and delicious, these cookies are the perfect addition to your holiday spread. For a variation, try with raspberry preserves; you can show off the jewel-like filling by cutting the center out of half of the cookies. If giving these as a gift, be sure to pack them carefully with a layer of wax paper between each cookie.

Makes about 2 dozen cookies

ACTIVE TIME: 1 hour

TOTAL TIME: 1 3/4 hours

EASE OF PREPARATION: Moderate

Cookies
3/4 cup whole almonds
1 1/4 cups white whole-wheat flour (see Note)
1/2 cup unsalted butter, softened
1/3 cup sugar
1/4 teaspoon salt

Filling & glaze
1/3 cup apricot preserves
1/2 cup bittersweet chocolate chips or 3 1/4 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1 tablespoon low-fat milk
1 1/2 teaspoons light corn syrup

1. To prepare cookies: Position rack in center of oven; preheat to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat (see Tip).
2. Process almonds in a blender in 2 batches until finely ground. Transfer to a large bowl and add flour, 1/2 cup butter, sugar and salt. Knead the mixture with your hands until well blended. (The dough will be dry.) Gather the dough into a ball; divide it into 2 portions.
3. Working with one portion at a time, roll the dough between 2 sheets of parchment or wax paper until 1/8 inch thick. Cut out cookies using a 2-inch circular cookie cutter. Using a metal spatula, place them 1/2 inch apart on the prepared baking sheet. (If you like, cut out the centers of half the cookies using a 1-inch cutter.) Gather the scraps, reroll and continue cutting out cookies until the dough is gone. Repeat with the second portion of dough.
4. Bake the cookies, one batch at a time, until puffed and beginning to color, 8 to 10 minutes. Cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
5. To fill & glaze cookies: Spread preserves on half the cookies; top with the remaining cookies to make sandwiches.
6. Melt chocolate and 1 tablespoon butter in a double boiler over hot water. Remove from the heat; stir in milk and corn syrup until smooth. Line 2 baking sheets with wax paper. Dip each sandwich cookie halfway into the chocolate, then place on the wax paper. When all the cookies are dipped, refrigerate until the chocolate has set, 20 to 30 minutes.

Healthy Living Through Laughing

noreply@blogger.com (Ellaine) — Wed, 23 Jul 2008 18:14:00 +0000

By: Rick London

Is humor mandatory in our lives? How important is it to laugh now and again? For many years, we knew humor was fun, and laughter made us feel better, but we didn't know the full story. Recent studies at University Of Md. Medical School point towards laughter being not just important, but pertinent to our health, job, relationships. Like jogging or walking, laughter produces very similar endorphins that help preserve our immune system. More research shows that it even may help in the brain functioning better.

More importantly humor and laughter helps facilitate stress reduction naturally. It is easy in today's world to feel overwhelmed and take life too seriously. If that is their coping mechanism, that is fine, but it should not be for you or me. Too much stress can actually kill us prematurely. With laughter being that important, it should be a basic in our everyday lives.

Laughter can mend fences, bring folks closer together and form bonds. Nobody is perfect. Even if we wish them to be. Not our kids, our parents, our co-workers, or even ourselves (as hard as that one might be to believe). But simply striving to do one's best, and taking a more lighthearted humorous approach to life, can help build new dimensions and a higher quality of life.

So what is so funny and where is it? Various medias provide a plethora of humor. You can rent movies in the comedy section of your neighborhood video store. You can go to large offbeat cartoon and/or joke websites. You can also share laughter by giving the "gift of laughter".

Buy a friend of family member a funny cartoon tee, gift or collectible from an Internet store. There are lots of places to find them. Most of them are under twenty bucks; some funny novelty gifts are as low as $5 and even less for greeting cards. You might be surprised at the reaction to these types of gifts. Oddly enough, you are "passing it forward", showing friends and loved ones that you enjoy humor and maybe they should explore it as well, and want to share it.

noreply@blogger.com (Ellaine) — Wed, 23 Jul 2008 07:49:00 +0000

Welcome to Super Health Club. This site provides tips for a healthy living in order to live a healthy life. If you have questions not covered in Super Health Club please feel free to email your question to ellainem15@gmail.com

Password Set 12

noreply@blogger.com (Ellaine) — Tue, 01 Jul 2008 08:11:00 +0000

Here is the password for the ebook. For US residents to activate the password click here and enter your email address. After this has been submitted the password will be activated.

I have heard people say that they want to start their own internet business so that they won't have a boss that tells them what to do and when to do it. These people say that they don't want to have to 'punch' a clock.They would rather work when it suits them rather than be dictated to by a boss, allowing them to choose when and if they work.How wrong they are! Well, if they intend to be successful they are wrong, otherwise they are destined to fail. The reality is that when you work for yourself YOU are the boss and you need to be a strict one.You might no longer have a 9 to 5 job but you certainly have to spend a good number of hours working on your business. Since you're the boss now, you need to ensure that you spend enough time working on your business and ensure that that time is spent productively.Your old boss might have overlooked your being 10 minutes late getting back from lunch but you will need to be a lot tougher on yourself if you are to ever succeed at any internet business and you better forget about that old forty-hour week, too. The internet marketing game is tough! Don't you ever believe those advertisements that you see on TV that tell you that you can make thousands and thousands of dollars every month working on a part-time basis. It is vitally important that you create a work timetable for yourself. You must be strict with yourself and remember that the time you finish is not determined by the clock but rather by when you complete whatever task you have set yourself.Your time IS your own to manage. You must supply your own discipline. You are still accountable to someone. You are accountable to YOU! My next point is this, Guesswork and Becoming "Cheap" is NOT Smart. Being thrifty is a good thing but there is a huge difference between being thrifty and just being cheap. You need to remember that in the Internet marketing game the objective is not to keep the money you have. The objective is to make more money than you have.Have you ever heard the adage, "You have to spend money to make money"? It is a true statement that has come about through the experience of those who have gone before you. You can't be so afraid of spending a few dollars that you prevent yourself from making money. Of all the daft things I've heard in my time it is the people that refuse to pay for marketing courses because they want to save money that really get under my skin. Do they really think that they can do well if they don't spend a little to educate themselves?What they could have learned in that marketing course would make them many times over the cost of the marketing course. They 'saved' a couple of hundred dollars and prevented themselves from making many thousands of dollars by being cheap. They were certainly 'thrifty'! Another really ridiculous thing I've heard many many times is that a marketer didn't buy some software that would have saved him hours of manual work simply because it cost too much and maybe it wouldn't even work properly.What kind of thinking is that?Would you keep cutting grass with an old fashioned push mower rather than buying a power mower because it cost too much and it might have a problem? Here is the thing that you need to remember: Being thrifty is not a crime.Being dumb isn't a crime either.If you really want to be a successful internet marketer, you have to be willing to invest in your own knowledge and provide the tools for yourself that makes success possible.

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