Every year, millions of Americans spend crazy amounts of cash on diet pills and products that claim to slim you down. If you're ready to rock a great summer body, take a different approach while grocery shopping and try these healthy foods that promote weight loss!
A simple and easy ingredient for anyone planning on shedding some extra pounds. Eggs have tons of protein which will keep you fuller for longer! Other research has shown that protein may prevent spikes in blood sugar which can cause food cravings.
Without fail one or more Easter eggs will be lost in a vase or in a potted plant this Sunday during a traditional hunt for techno-colored eggs. The egg will be left forgotten until you tear apart your house, desperate to find where that rotten egg smell is coming from. Thankfully, the majority of your dyed eggs will make it back safely to the security of their basket full of plastic grass. Most people turn their leftover hard boiled eggs into enough egg salad to feed their entire neighborhood but there are other options for taking your leftovers to the next level. Revamped Easter eggs are the equivalent of the turkey sandwiches you have for lunch on Black Friday.
It’s about time San Francisco got a fresh, new brunch spot. We can all thank Ryan Scott, of Mission
Beach Café and Top Chef fame, for bringing us just that: Brunch Drunk Love at Bruno’s. As if the Mission district couldn’t get any hotter this time of year, you now have a delicious new location to enjoy some tasty breakfast and lunch items. Be warned, Scott is only poaching eggs and flipping pancakes on weekends from 10 am to 4 pm, all other hours belong to the bar.
Lookin' to spice up your egg scramble? Don't know what to do with those tough collard greens? Satisfy your need for green and sweet tooth at the same time with this hearty recipe!You will need:
- beaten eggs or egg whites (however many you fancy)
- chopped collard greens
- diced zucchini (about 1/3)
- diced Bosc pear (half)
- diced peach
- finely diced onion
- fresh lime zest
- freshly grated ginger
- dried marjoram (or oregano)
- black ground pepper
They really have thought of everything, haven't they?
It was announced today that Rovio, the company behind the popular timewaster app Angry Birds, was releasing a family cookbook centered around a variety of egg recipes. Rovio plans on publishing the book independently as both a book and an app, and will be collecting 90% of the profits.
Hot Cross Buns, an Easter speciality, has a history dating back hundreds of years. Originally baked using the dough from the communion wafer, they are now made with a sweet, yeast-leavened dough, usually enhanced with sweet dried fruit, such as currants or raisins. While they are still primarily eaten on Easter, they are now sold all-year round all over the world. It's not hard to see why: these buns are so delicious, they may end up making it to your dinner table more frequently than just once a year too!Hot Cross Buns *Recipe adapted from Country Living Ingredients: 1 cup non-dairy milk 1 tablespoon non-dairy milk warmed to 110°F 1 package or 1 tablespoon active dry yeast 3/4 cup granulated sugar 1 teaspoon granulated sugar 2 1/4 cups all-purpose flour 2 cups bread flour 1/2 cup currants 2 tablespoons candied lemon peel, cut into 1/4-inch pieces 2 tablespoons candied orange peel, cut into 1/4-inch pieces 1 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 4 tablespoons soy butter (such as Earth Balance), melted 2 eggs worth of an egg substitute (such as Ener-G Egg Replacer) 2/3 cup confectioners' sugar 1/4 teaspoon vanilla Directions: Coat a large bowl with oil and set aside. Combine 1 cup non-dairy milk, yeast, and 1 teaspoon sugar in a small bowl and let stand until it starts to bubble. Combine the flours, remaining sugar, raisins, candied peels, salt, and spices in a standing mixer fitted with a dough hook and mix on low speed. Add the butter, egg substitute, and the yeast mixture and continue to mix until a sticky dough forms. Transfer the dough to a lightly floured surface and knead by hand until smooth. Form the dough into a ball and place in the prepared oiled bowl. Turn the dough to coat all sides evenly with oil. Cover with a clean, damp kitchen towel, or damp paper towel and let rise in a warm place until it doubles in volume, which takes about 1 hour. After the dough has doubled in size, line a baking pan with parchment paper and set aside. Punch down the dough to release the air bubbles and transfer to a lightly floured surface and knead for about 3-4 minutes. Divide the dough into 12 equal-sized pieces. Shape each piece into a ball and place about 1-inch apart on the parchment paper lined pan. Cover the pan with a kitchen towel and let rise until the buns double in size and are touching one another, about 1.5 hours. As the buns are rising, preheat the oven to 500°F and prepare the frosting. In a small bowl, combine the confectioners' sugar, remaining non-dairy milk, and vanilla. Stir until smooth. Once the buns have risen and the oven is preheated, place them in the middle rack of the oven and reduce the temperature to 400°F. Bake for approximately 20 minutes, or until the buns are golden brown. Transfer the buns to a wire rack. After the buns have cooled slightly, drizzle two perpendicular lines across each bun to form a cross. Makes 12 buns.
Everyone should start his or her day off right with a hearty breakfast. Put down that tired bowl of cereal for a change and try something that will warm you from the inside out. Healthy breakfast burritos will fill you up and won’t slow you down. Here are two places in San Francisco where you can get your breakfast on the run.
Velo Rouge Café is just a hop, skip and a jump away from the beautiful Golden Gate Park. Velo Rouge offers breakfast every day until 4:30 p.m. There can be quite the line in the morning, but the wait is surely worth it. You can get their Leipheimer Breakfast Burrito, filled with two eggs scrambled, black beans, potatoes, cheddar cheese, avocado, salsa, sour cream, with an option of adding bacon or sausage to the scramble. This hearty burrito only costs $6.95 and is served with chips and salsa.
The allure of a picnic is in it's simplicity. Pack what food you want into a basket or bag, throw a blanket into a backpack and go. It's the perfect, affordable date and a way to get away from the hustle and bustle with friends. Pack your lunch and go.
Appetizers and Snacks
Due to their simplicity, these starters are easy to take anywhere. Cheese and crackers, hardboiled eggs, and a fruit salad can be put together in a snap. For a variation on hardboiled eggs, try deviled eggs: halve the hardboiled eggs, remove the yolk, mix the yolk with mayo and cayenne pepper, and plop it right back into the egg. Other snacks include: hummus and veggies, granola bars and potato salad. Get them ready-made or make your own.
More and more people are becoming interested in consuming local, organic and sustainable ingredients. Why? They're healthy, energizing and good for the mind and environment. Unfortunately, maintaining a sustainable diet and a fruitful bank account is a challenge.
Your solution: Nopalito.
This Mexican restaurant offers flavorful, organic and affordable fare that leaves you craving another visit. With its laidback, intimate atmosphere and indoor and outdoor heated patio seating, Nopalito welcomes you.
There are a number of fantastic places to get a tasty brunch in the Wicker Park/Ukrainian Village neighborhood – Jam, Milk & Honey and the Bongo Room – just to name a few. But when you’re in the mood to skip the line, keep your wallet a bit fatter, and don’t sacrifice on taste. Head to Sunrise Café on Chicago and Hoyne.
This no-frills breakfast and lunch spot, open 7-days from 7am, is usually busy, but there always seems to be a table in the corner the perfect size for your group. The menu is to-the-point, featuring standard American breakfast fare with Mexican-inspired options like their Chorizo Skillet, Breakfast Tacos, and many breakfast items coming with tortillas and beans instead of hash browns and toast.