Breakfast cookies feed brain as well as body

A little boy named ­Harlem hides cookies in his ­pockets.

He comes into the Boys & Girls Club on Casino Road every morning asking for one. The cookies are playground currency. An oatmeal raisin cookie for a peanut butter one.

What kids may not realize is that the cookies are good for them. They’re made with fruit and whole grains.

Erin Baker of Bellingham delivers 10,000 breakfast cookies each month to 18 Boys & Girls Clubs across the state. The club in south ­Everett ­receives 800 of those.

Baker opened a bakery as a way to continue her mother’s legacy.

“She educated me at an early age about the importance of eating whole foods,” Baker said.

Her mother would make “oatmeal cakes” from ripe bananas, plums, apricots and anything else Baker turned up her nose to as a young girl. The mashed-up fruit was a substitute for sugar.

“She called it cake so that we’d eat it,” Baker said.

That’s where Baker got the idea for the breakfast cookies.

She set a goal 10 years ago to help feed 1 million kids something nutritious. She is nearing the halfway mark.

“Eating healthy is a challenge we all experience,” she said. “If a kid doesn’t have any fuel in their body, it will affect their ability to learn, perform in athletics, and it will impact proper development in their brains and bodies.”

About 200 kids stop by the club in south Everett each day. Unit Director Jake Marsh said 87 percent of the kids receive free and reduced lunches at school.

“A lot of kids don’t receive a healthy meal unless they’re here at the club or at school,” Marsh said.

Breakfast cookies are given out as snacks and as rewards for a good deed or an A on a math test. Marsh doesn’t feel guilty passing out the breakfast cookies, like he does with candy.

Getting used to healthy food takes time, Baker said. Vending machines at the Boys & Girls Club used to be stocked with packaged and processed snacks. Most were made with artificial flavors, which is what many kids have become accustomed.

“It’s resetting their ­palate,” Baker said.

The club has begun filling vending machines with healthy drinks and food.

Baker learned at a young age that treats are fine, but in moderation. She would divide up her Halloween candy to last her months.

Both Baker and Marsh are noticing a difference among kids, as shown by Harlem’s daily visits for breakfast cookies.

About seven years ago, Baker began setting up a table at Mount Baker for their Winter Ride Program. Busloads of kids get dropped off for a day at the mountain. Ski instructors noticed most of them were hitting the slopes on empty stomachs.

Kids would crash by midday, eat too much at lunch and not feel well for the rest of the afternoon, Baker said.

She and volunteers hand out bowls of ­granola and milk every Saturday morning from January to March. For those who didn’t want to waste a minute, they grabbed a breakfast cookie for the ski lift ride.

“The challenge of eating breakfast is not going to get easier. The world is becoming ever more ­fast-paced,” she said.

Breakfast cookies fit in a pocket and can be eaten on the go, Baker said.



The Boiled Egg Diet – Lose 24 Pounds In Just 2 Weeks

Nutritionists and health experts all over the world claim that the boiled eggs diet will help you to lose 24 pounds for only 2 weeks.

That’s true – you will be surprised by the results. Only read through the article below and discover more information about this amazing diet.

Honestly, as we all know one of the biggest public health problems in the USA is the plumpness. Obesity is closely connected with heightened risk for a lot of diseases, such as: several types of cancer, diabetes and cardiovascular diseases.

Unfortunately, there is no a magic receipt for losing weight, and for years, a lot of overweight people devote serious effort to lose extra weight. It is almost impossible to lose weight without reducing the use of calories, but the reduction of calories should not be so rigorous that you are always hungry or you are not able to obtain the sufficient amount of necessary nutrients.

A healthy diet should include a big amount of fresh fruit and vegetables, beans and grains, but in order to reduce the intake of calories, you should cut back on sweets, fizzy drinks, fast food, and high-calorie desserts.

But, don’t despair! The reason why you should not be worried is that, as we mentioned before, in this article we are going to reveal you a very easy diet for losing weight. It is so simple and you can lose 24 pounds for only 2 weeks. In this weight loss diet, eggs are the main ingredients. It is l low-calorie diet, set for fast results, not for long-term weight loss.

As we all know, our body needs a lot of calories for energy, and if we reduce the intake of healthy nutrients in our body for some period, we can seriously harm our body, increase the risk for some serious health problems and weaken our metabolism.

Absolutely, eggs represent a health food. They contain a lot of healthy nutrients and protein. Consuming eggs provides all the necessary healthy nutrients and vitamins for the human body. If you take up this weight lose diet and don’t eat unhealthy food for some time, you will considerably build up your metabolism.

You should also be familiar with the fact that eggs contain vitamins, minerals, good fats, high-quality proteins and a lot of nutrients. One egg is loaded with Vitamin B12, Vitamin B2, Vitamin A, Vitamin B5 as well as Selenium. It also contains almost all the necessary vitamins and minerals which are essential for the human body, such as iron, zinc, calcium, manganese, potassium, Vitamin E, Folate and other.

Usually, one large egg contains 77 calories, 6 grams quality protein, 5 grams fat and small amounts of carbohydrates. It is also important to mention that all the healthy nutrients are contained in the yolk; there is only protein in the white.


Here is the 2-week menu. Enjoy it!


1. Monday:

• For breakfast – fruit and 2 boiled eggs.
• For lunch – fruit and 2 slices of meal bread.
• For dinner – Salad and cooked chicken.

2. Tuesday:

• For breakfast – fruit and 2 boiled eggs.
• For lunch – green salad and cooked chicken.
• For dinner – 2 boiled eggs, salad and an orange.

3. Wednesday:

• For breakfast – fruit and 2 boiled eggs.
• For lunch – low-fat cheese, a slice of meal bread and one tomato.
• For dinner – Salad and cooked chicken.

4. Thursday:

• For breakfast – fruit and 2 boiled eggs.
• For lunch – fruit.
• For dinner – salad and streamed chicken.

5. Friday:

• For breakfast – fruit and 2 boiled eggs.
• For lunch – streamed vegetables and 2 boiled eggs.
• For dinner – barbequed fish and salad.

6. Saturday:

• For breakfast – fruit and 2 boiled eggs.
• For lunch – fruit.
• For dinner – salad and streamed chicken.

7. Sunday:

• For breakfast – fruit and 2 boiled eggs.
• For lunch – streamed vegetables with chicken and a tomato salad.
• For dinner – streamed vegetables.


1. Monday:

• For breakfast – fruit and 2 boiled eggs.
• For lunch – chicken and salad.
• For dinner – 2 boiled eggs, salad and an orange.

2. Tuesday:

• For breakfast – fruit and 2 boiled eggs.
• For lunch – streamed vegetables and 2 boiled eggs.
• For dinner – barbequed fish and salad.

3. Wednesday:

• For breakfast – fruit and 2 boiled eggs.
• For lunch – Salad and cooked chicken.
• For dinner – 2 boiled eggs, salad and an orange.

4. Thursday:

• For breakfast – fruit and 2 boiled eggs.
• For lunch – low-fat cheese, 2 boiled eggs and streamed vegetables.
• For dinner – salad and streamed chicken.

5. Friday:

• For breakfast – fruit and 2 boiled eggs.
• For lunch – tuna salad.
• For dinner – salad and 2 boiled eggs.

6. Saturday:

• For breakfast – fruit and 2 boiled eggs.
• For lunch – salad and cooked chicken.
• For dinner – fruits.

7. Sunday:

• For breakfast – fruit and 2 boiled eggs.
• For lunch and dinner – streamed chicken and streamed vegetables.

NOTE: You should consult with your doctor before you take up this wealth loss diet. The diet’s menu is simple. You should not forget to do exercise at least every day for better results.



7 Clever Ways to Put an End to Your Late-Night Snacking Habits

the evening hours tend to be your healthy-eating downfall, follow this simple guide to just say no.



Empty each packet jelly into 4 different bowls.

Dissolve each bowl of jelly with 1 cup or 250 ml of boiling water.

Place in fridge and chill overnight.

After chilling, cut each jelly into small blocks.

Carefully mix the blocks in a 22 cm x 33 cm glass dish.

In a new bowl, add ½ cup or 125 ml cold water.

Sprinkle the gelatine over the water and set aside to gel up (bloom).

After the gelatine blooms, add 1 ½ cup or 375 ml of boiling water and dissolve.

Add the can of NESTLÉ Sweetened Condensed Milk

Stir and cool completely.

Add the rose water.

Pour completely cooled milk mixture over jelly blocks and chill.

Cut into blocks or shapes and serve.


  • 4 packets jelly crystals
  • 4 boxes of instant jelly, in 4 different colours
  • 15 g gelatine, unflavoured
  • 15 g gelatine, powder
  • 1 can Sweetened Condensed Milk
  • 1 can Sweetened Condensed Milk
  • 1 teaspoon rose water


Per Portion of 300g
Energy : 148.00 Kcal
Protein : 3.70 g
Carbohydrate : 29.00 g
Fats : 1.80 g




Incredibly moist, tender Sweet Cornbread with just the right amount of sweetness makes the perfect easy side or warm breakfast.  You will fall in love at first slice and won’t be able to stop!

Or at least I couldn’t. I think I devoured at least 3, maybe 5 slices of warm cornbread before I plated them for pictures.  So if you have been on the hunt for the perfect homemade cornbread that’s 1000X better than jiffy infused with butter, buttermilk, sugar and a hint of vanilla, this is it.

This recipe comes from a family cookbook that is the “best of the best,” specifically from the exquisite Wendy Bagley and it is the best cornbread recipe I have ever tried.   My mother-in-law gushed about this recipe a couple times and told me I needed to make it and said it tasted like “cake.”  I’m just sorry I didn’t make it sooner!

This Sweet Cornbread is AMAZING! Super moist and tender with just the right amount of sweetness. Everyone always asks me for this recipe because its the best out there!

The original buttermilk Sweet Cornbread recipe is just as sweet as cake and positively delish but I cut the sugar by 1/4 cup because I envision my Sweet Cornbread on a heaping plate alongside Slow Cooker Barbecue Ribs, and/or and I choose and…Nashville Hot Chicken, Barbecue Pulled Pork, Barbecue Chicken Kebabs, Barbecue Chicken Chili, with some Slow Cooker Hawaiian Baked beans, Kicked Up Potato Salad and Million Dollar Macaroni and Cheese on the side. Drooling.

This Sweet Cornbread is AMAZING! Super moist and tender with just the right amount of sweetness. Everyone always asks me for this recipe because its the best out there!

I also love sinking my teeth into warm Sweet Cornbread for breakfast.  That’s how I consumed most of this cornbread, besides giving some to one of my friends who texted me that it was the “best cornbread…and [she] needed the recipe!” And because this cornbread is so moist, the leftovers stay perfectly moist for breakfast, just waiting to be topped with a slab of butter and drizzled with honey. Seriously, amazing.

This Sweet Cornbread is AMAZING! Super moist and tender with just the right amount of sweetness. Everyone always asks me for this recipe because its the best out there!

In the case that you prefer Sweet Cornbread that tastes more like cake instead of just reminding you of cake, then you can definitely add the extra 1/4 cup sugar (I’ve made a note in the recipe).  Either way, this sweet, moist, tender, springy Sweet Cornbread belongs on your table, in your mouth and will earn a place in your heart.  We all thank you Wendy!  xo

  • 1 cup unsalted butter, melted
  • 1 1/4 – 1 1/2 cups sugar
  • 4 eggs
  • 2 cups buttermilk
  • 1/2 teaspoon vanilla extract
Dry Ingredients
  • 2 cups fine corn meal
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Preheat oven to 350 degrees F. Lightly grease a 9×13 pan. Set aside.
  2. In a large bowl, whisk together melted butter and sugar until combined. Add eggs and mix well. Add buttermilk and vanilla and stir until combined.
  3. In a separate medium bowl, whisk together all of the Dry Ingredients. Pour dry ingredients into buttermilk mixture and fold together then stir just until flour is all moistened (the batter will still be lumpy).
  4. Pour batter into prepared pan and bake 25-30 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. Let cool 10 minutes before serving.
  5. Store in an airtight container and reheat individual servings for 15 seconds or so (with or without a slab of butter!) Super good drizzled with honey!

1 1/4 cups for “sweet” cornbread, 1 1/2 cups for cake-like sweet.



What You Need To Know Before Starting A Low-Carb Diet – Diet Program

It’s not as simple as it sounds.

Carbohydrates play an important role in our diets. They’re our bodies’ main source of energy. But cutting down on them has led many people to find weight-loss success over the years, making the low-carb diet popular for people trying to lose weight. That doesn’t mean, however, that going low-carb is always effective, easy, or simple. Or always a good idea.

Our world is filled with endless options, and diet plans are no exception. (There’s even a taco diet.) There are lots of low-carb diet ideas out there, and while they can produce weight-loss resultsupfront, experts are skeptical about certain aspects of them. The key, if you want to try cutting carbs to lose weight, is following a plan that allows you to still get the right nutrients, is healthy and sustainable, and doesn’t leave you feeling deprived. Everyone has their own dietary needs, and if you have certain medical concerns or a history of disordered eating, cutting significantly down on a whole food group might not be the best plan for you. But if weight loss is one of your goals and you’re considering cutting carbs to do it (and your doctor says that’s safe), there are some things you need to know before picking a method to try.

Cutting carbs is effective for losing weight, and it works for a few reasons.

First, if you’re cutting your overall caloric intake, you’re likely to lose weight. That’s just math. What’s more, eating fewer carbs also means you’re probably eating fewer processed, refined carbs. These are the carbs believed to be responsible for an increased risk of metabolic syndrome—a collection of symptoms like high blood pressure, high blood sugar, and excess body fat, which contribute to the development of type 2 diabetes and heart disease. Carbs that are mostly just sugarand devoid of other nutrients can’t be used for anything other than quick, fleeting energy, and cause our blood sugar to spike and drop. Too much of this over time is connected to these markers of metabolic syndrome. So not only can cutting down on them help you lose weight, it can also be a boon for your health in the long run. That said, simple carbs aren’t the only carbs there are.

Which carbs you cut and which ones you keep is very important.

Dietitians and nutritionists want us to eat fewer refined carbs, period. Think: white flour and bread, cereal, crackers, cookies, waffles, pies, bagels, and pastries. But as you’re cutting those less-than-wholesome ones, you should still be eating ones that have nutritional benefits. “It’s key to note that many healthy vegetables and fruits contain carbs,” Isabel K. Smith, M.S., R.D., C.D.N., tells SELF. If you cut these out in an attempt to follow a low-carb diet, you may miss out on key nutrients, she explains. Carbs from whole foods that are also high in fiber, like whole-grains, vegetables, and most fruits (some are just a little too sugary) should be staples of your diet in the long term, even while you’re low-carbbing it.

Lauri Wright, Ph.D., R.D., L.D., assistant professor of nutrition at the University of South Florida, tells SELF that cutting out all carbs is a never recommended because, plain and simple, we need them. “Carbs are the main source of energy used by the body and the preferred fuel for the brain and muscles,” she says. If you’re not eating any, the brain and muscles can’t get adequate energy.

When it comes to low-carb diets, there are a handful of specific plans you can follow. Here’s the basic gist of the most common ones:

Atkins: For the first two weeks or so, you can only have 20 grams of carbohydrates per day, mainly from a limited list of vegetables. You’ll eat protein, such as fish and shellfish, poultry, meat, eggs, and cheese, at every meal. You can’t have most fruits, sugary baked goods, breads, pastas, grains, nuts, or alcohol, but you can have as much oil and fat as you want. Over the course of a few weeks, you slowly add back most veggies, nuts and seeds, and then starchy veggies, fruits, and whole grains.

Dukan: For the first 10 days, you can only eat lean protein, oat bran, and water. In the next phase, you add unlimited non-starchy veggies every other day, plus more oat bran. The next phases let you add more veggies, limited fruit, limited whole-grain bread and hard cheese, and some starches. Eventually, you can eat whatever you want, except for one day a week when you eat nothing but protein and oat bran.

South Beach: The first two weeks involve cutting back on all carbs, including fruit and whole grains, and focusing on eating lean protein, non-starchy veggies, and healthy fats. The next part of the diet adds these back in. In the last phase, you can enjoy all foods in moderation, focusing on lean proteins, fresh veggies, and healthy fats.

Ketogenic: Following the standard ketogenic diet, a typical day of food consists of 75 percent fat, 20 percent protein, and 5 percent carbs. With such a low-carb intake, the body is forced into a state called ketosis, where it turns to fat and protein for energy, and the liver forms molecules called ketones as it breaks down these macronutrients. For reasons experts don’t fully understand, this seems to promote weight loss.

Paleo: The caveman diet encourages eating meat, fruits, vegetables, roots, and nuts and excludes dairy and all grains. It’s low in refined carbs and added sugars.

The problems with most low-carb diets is that they cut out important nutrients, and are not sustainable in the long term.

All of these diets put an emphasis on cutting carbs and eating mostly lean protein and healthy fats. Some, like Dukan, Atkins, and ketogenic are more restrictive than others. Experts warn that cutting out fruits and veggies may make it difficult to get the right vitamins and minerals we need in our diets, including fiber, which is helpful for weight loss. Because of this, and the high intake of fats, these diets may not be so great for long-term heart health if you strictly follow them.

Since all of these diets (besides Paleo) involve cutting back on food in the first “phase” of the diet, weight loss up front is likely. “But the initial weight loss is generally from fluid and muscle loss,” says Wright. The problem with all of these, except probably South Beach and Paleo, is that sticking to them long-term can be challenging and even unhealthy.

Wright says, “Of all the low-carb diets, South Beach is the healthiest,” because after the initial phase (which doesn’t cut out all veggies), it promotes a healthy way to eat for life. Smith says she recommends Paleo sometimes, out of all of them, because “its not really low in carbs, just low in refined carbs.”

Some health conditions may be improved by low-carb diets.

“Low-carb diets have been approved by the American Diabetes Association for use with type 2 diabetes,” says Wright. “Research has shown the low-carb diets can improve glycemic control for diabetics,” meaning, it helps keep blood sugar levels stable. It’s been suggested that the ketogenic diet can help those with epilepsy, Smith says. Some studies have also shown that moderately low-carb diets (ones that still include fruits and veggies) can improve heart health, as long as the protein and fats come from healthy sources.

In the end, cutting back on refined carbs and only getting carbs from fruits, veggies, and whole grains is the healthiest way to go low-carb.

“I recommend low refined-carb diets and LOTS of vegetables along with some fruit—so no, it doesn’t end up being low-carb, but ends up being low refined-carb,” says Smith. “No argument, more vegetables are better for your health!” For most people who want to lose weight, she suggests sticking to about 25-35 percent starches (veggies like sweet potatoes and unrefined grains), 40-50 percent non-starchy vegetables, and the rest protein. Wright also suggests avoiding refined carbs and eating more whole grains, beans, vegetables, and fruits, along with lean protein, healthy fats, and dairy (if you eat it). Her recommendations lean toward a Mediterranean diet. Experts agree that instead of following a strict diet plan, it’s best to put together the pillars of healthy eating to create a sustainable plan that works for you and your life. Not only will you lose weight, but you’ll be healthier overall in the end.





Aiming to eat more veggies? This Cheesy Garlic Parmesan Spinach Spaghetti Squash recipe packs an entire package of spinach swirled with an easy cheesy cream sauce.

Cheesy Garlic Parmesan Spinach Spaghetti Squash

I’m a really big fan of using an entire package of fresh spinach in a single recipe.

Whether it’s on a tasty flatbread pizza, stuffed into peppers, tossed into a healthy salad, or swirled into an easy cheesy dip, I feel an epic sense of accomplishment if I can fit the entire package into my face somehow.

Not that spinach ever really goes to waste here, but there’s much less margin for error if you use every little bit of that box-o-spinach.

No stray leaves to accidentally forget about, no 1/4 empty box taking up precious fridge space, and no baggies of spinach growing legs next to that partially chopped onion you also forgot about… haha not that I would know from experience or anything.

Ok fine, I’ve totally been there! We all have, right?

Besides, if you use the whole package you not only make Popeye proud, but I’m sure your parents can somehow sense that you’re eating a whole boatload of veggies and are super duper happy about it.

Do it for the parents! Eat all the spinach!

We can start with this easy cheesy stuffed spaghetti squash. YUM!

Cheesy Garlic Parmesan Spinach Spaghetti Squash


Mouthful of a title. Mouthful of deliciousness!

Okay that was excessively cheesy, even for me! My apologies.

Please forgive me and make this easy cheesy stuffed squash the second you step foot in the kitchen. Pretty please? With Parmesan on top!



  • 1 medium spaghetti squash
  • 2.5 TBSP minced garlic
  • 1 tsp olive or avocado oil
  • 5 oz fresh spinach, chopped
  • 1/2 cup cream
  • 1 TBSP cream cheese (optional but deeeelish!)
  • 1/2 cup freshly grated parmesan cheese, extra for topping
  • salt and pepper to taste
  • grated or sliced mozzarella for topping, to taste


  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
  3. Next grab a lipped baking sheet or a rimmed baking dish.
  4. Rub the cut side of the squash with a teeny bit of olive oil.
  5. Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
  6. The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner.
  7. While the squash roasts, start on the sauce.
  8. In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
  9. Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
  10. Season with salt and pepper to taste and remove from heat.
  11. Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
  12. Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
  13. Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
  14. For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned.
  15. Dig in!


T-Rex Chefs: Feel free to add chicken for a punch of protein. Stir it in with the sauce and veggie noodles or serve it up on the side. Grilled, roasted, baked, poached, rotisserie… anything goes!


Cheesy Garlic Parmesan Spinach Stuffed Spaghetti Squash

Short on time? Roast it in advance! When I’m making them ahead of time I under-bake the squash by about 5-10 minutes and then finish them off with the easy cheesy filling when we’re ready to eat!

SO . . . HOW WAS IT?!

Deliciously dreamy! The creamy parmesan sauce basically turned the tender spaghetti squash strands into the most luscious Alfredo. Throw in some savory sautéed garlic and spinach and we have some serious magic going on here.

“I’m in love! I’m in love, and I don’t care who knows it!”

I’m perpetually looking for ways to get my oh-so-skeptical husband excited about having spaghetti squash for dinner and this recipe totally did the trick! The first time I tested this Cheesy Garlic Parmesan Spinach Spaghetti Squash I made it around lunchtime and told him he could have *just one bite* of my precious lunch. Next thing I know he’s leaning over, mouth open, begging for another bite. And another. And another…




The Cabbage Soup Diet: For Weight Loss or Toxin Removal? – Diet Program

The cabbage soup diet is used to drop pounds quickly; some sites even promise that it will help you lose 10 pounds in one week. It’s generally considered a fad diet, in that it’s designed for short-term weight loss and requires no long-term commitment.

The question is should it be used to lose weight fast, or is it more effective as a natural way to jump-start a detoxing cleanse?

What Is the Cabbage Soup Diet?

The low-fat, high-fiber diet consists of a fat-free cabbage soup that is eaten one to three times a day. On each day, there are other assigned foods that are allowed.

Day 1:

Eat only cabbage soup and fruit all day, except bananas, which are put on the chopping block on this diet.

Day 2:

Eat only the soup and vegetables all day, especially root vegetables. Avoid corn, beans and fruit. As an indulgence, you can end the day with a baked potato and butter.

Day 3:

Eat cabbage soup, fruits and green vegetables all day. Do not eat any starchy veggies, like potatoes.

Day 4:

Eat cabbage soup, bananas and skim milk. This day is supposed to decrease the desire for sweets.

Day 5:

Eat cabbage soup (at least twice) with grass-fed beef (or baked chicken without the skin) and nutritious tomatoes. Drink six to eight glasses of water.

Day 6:

Eat cabbage soup (at least once) with beef and vegetables.

Day 7:

Eat cabbage soup (at least once) with brown rice — not white rice — unsweetened fruit juices and vegetables.

How Does the Cabbage Soup Diet Work?

On the cabbage soup diet, you likely eat 1,000 calories a day. This is half of the recommend 2,000 calories a day, so you are going to lose weight. Because the diet consists of low-fat and high-fiber foods, you are going to lose plenty of water weight.

This diet also works as a liver cleanse because it rids the body of toxins that are built-up in the liver.

What Are the Limitations of the Cabbage Soup Diet?

Your options are very limited on the cabbage soup diet. It can leave you unsatisfied and bored. The pounds come off very quickly on this diet because you eating so little calories. But it’s mostly because you lose water weight, and when you start eating regularly again, the weight will most likely come back.

This is not a diet that can implemented into the everyday lifestyle; in fact, if you wanted to try the diet again after the first week, it’s recommended that you wait two weeks first. By then, you may gain back the weight you lost originally. The wait is because you need to fill up on key nutrients, being that the diet consists of very little.

Additionally, you don’t want to follow the cabbage soup diet long term due to the risks of low-fat diets.

My Cabbage Soup Diet Recommendations

Sometimes we need to press the restart button and give our bodies a chance to cleanse and re-emerage as a healthier and toxic-free vehicle. Every person’s health and well-being are dependent on how his or her body removes and purges toxins.

With all the environmental pollution, toxic body-care products and processed foods, most people are in desperate need of a serious detox! By detoxing the liver, you effectively remove toxins that lead to serious illness and inflammation, which causes weight gain and other major health conditions.

Cabbage helps avoid low potassium because it’s a high source of potassium, which helps lower systolic blood pressure, naturally lower cholesterol and support a healthy cardiovascular system, in addition to helping to cleanse your liver. The cabbage soup diet provides enough potassium to stimulate a liver detox, and for that reason I recommend that you follow the diet for three to 10 days. Keep in mind that this is not a long-term diet, and although it can be used for short-term weight loss, it’s also useful in for detoxification.

Cabbage is also a cruciferous vegetable, so it reduces inflammation, balances blood sugar, stimulates immunity, shrinks tumors and destroys cancer. A 2014 study published in the Asian Pacific Journal of Cancer Prevention suggests that cabbage is a source of important antioxidant and anti-inflammatory properties that are related to the prevention of chronic diseases associated to oxidative stress, such as in cancer and coronary artery disease.

Another study published in the Western Journal of Medicine tested the efficacy of cabbage juice in treatment peptic ulcers, which are ulcers related to digestion. The average crater healing time for 62 patients with duodenal (first part of the small intestine) and gastric ulcers was 39 days; some patients saw significant results within seven days of cabbage juice treatment.

Here’s the bottom line: The cabbage soup diet is not a long-term diet. In order to thrive, day in and day out, your body needs a healthy and well-balanced portion of every food group. That ensures you get the essential vitamins and minerals that you need.

As a way to cleanse the digestive tract, while providing an abundance of antioxidant and anti-inflammatory agents , I recommend the cabbage soup diet for a limited amount of time. Try it for three days and see how you feel; maybe you will want to stop there. If you decide to keep at it, make sure to stop after 10 days.



Garden Guru: Canning, drying and freezing to preserve a harvest

The end of the summer growing season and the beginning of fall is a great time to talk about saving produce for the winter.

Sure, there was probably more variety and even quantity in the garden and at the market earlier in the season, but late-season gardens also have great productivity — especially if you planned ahead and planted fresh crops for fall.

Cooler weather also means some crops slow down, meaning you may have more to harvest at one time than when weather was hot and production was high.

At the end of the season, you can also get some produce fatigue that could end up with crop loss or waste. Instead of “I can’t bring myself to eat one more of those peppers,” perhaps you should say, “I’ll preserve those peppers now so I can enjoy them in the winter.”

Those who know me know I’m an old hat when it comes to preserving food, especially canning. I learned from the best — I spent most of my summers helping either my grandmother or mother can something.

It wasn’t unusual to have most of the family and half the neighbors come together for some canning sessions — especially when we stirred large copper kettles of apple butter over the fire.

Canning is a great way to preserve almost any food — vegetables, fruits and even meats. The Extension Service provides one of the most comprehensive go-to sources of information for home canning and food preservation.

I was thrilled last month when I got to share love and knowledge of canning with Gazette-Mail reporter Bill Lynch. Lynch tackled home canning for his One Month at a Time series, and he kicked things off with a private lesson from yours truly.

Lo and behold if in the same week Judy Grigoraci, who writes the From the Kitchen column in the middle of the week, didn’t talk about my canning Hot Pepper Jelly in the same week. It was a big week for my canning skills in the paper. If you missed it, you should check out the articles online.

This month, you can also check me and my colleague Kerri Wade, our Families and Health Extension Agent in Kanawha County, talking about canning on the cable access WV Library Network television channel. Our show on canning will run several times a week through September.

But what if you don’t have time to can? Or if you don’t have enough to can since it usually takes larger batches?

That was my task this week with some Roma tomatoes I harvested from their ailing vines. I didn’t have enough to can, but too many to use (I only cook with tomatoes. I’m one of those weird people who will eat raw tomatoes.)

So I hauled out the food dehydrator my parents bought me for Christmas last year and went to town. In about a day, the rings of plump tomato halves turned into shriveled “sun-dried” tomatoes.

Packed away neatly in a plastic bag, they’ll provide some delicious flavors in dishes this winter. Using a dehydrator as opposed to actually sun-drying is pretty much a necessity in our part of the world — high humidity and unpredictable weather means you could ruin a whole batch or inadvertently create a moldy batch, resulting in illness.

Drying is a great way to preserve the harvest, though I’ll admit, not everything lends itself to drying. And it certainly changes the character of the food. Aside from the tomatoes, this year I’m planning on using the dehydrator for herbs, hot peppers and kale (to make kale chips).

Last year I just dried my cayenne peppers using the old hanging-on-a-thread-in-the-window trick (and learned not to forget where the needle has been and hold it between your lips). The quality was good for making my own hot pepper flakes, but I think the quality in the dehydrator will be better.

Aside from drying, there are some other non-canning methods that will result in high-quality produce similar to fresh or canned product. Freezing is a common preserving method still used today. In fact, it is great for those preserving small batches of food.

My family, along with most food preservers I know, have a preference for what to can and what to freeze. In my family, you can green beans, but you freeze corn. Fruits are also more commonly frozen if they are whole, rather than canned. The only caveat is that you stand to lose your bounty if there is an extended power outage.

Freezing is rather simple and straightforward, you just have to remember a few steps for quality control. Most vegetables you freeze will have a higher quality if you blanch them in boiling water for a few minutes first. This stops enzymes in the produce from reducing the quality while it is in storage. Some fruits also need blanched, but many can be just frozen whole without it.

I prefer to set out the fruit in a single layer on a cookie sheet and freeze it before putting it in a storage bag — this way you can take out a small amount for use without having to thaw out the whole bag. This is especially great if you like to make smoothies.

One thing people don’t think about freezing is herbs, but you can actually get more of the fresh herb flavor from frozen herbs than dried ones. Freezing is especially good for herbs like basil and chives. However, there’s a great trick to keeping the quality high — freeze them in ice cubes rather than dry.

Fill an ice cube tray with the chopped herb and top with water. You can thaw them out or add the ice cube directly to the recipe.

I’ve even seen methods for freezing cubes of basil pesto — fill the ice cube tray nearly to the top with fresh pesto, leaving room to drizzle olive oil on the top to completely cover the surface.

The oil on top will help limit discoloration of the pesto. You can pop them out, store them in a bag, and add them to your favorite pesto dishes later.

This week in the garden

Control broadleaf weeds in lawn.

Seed scallions (green onions) in a cold frame.

Plant garden mums.

Harvest colored peppers.

Begin pumpkin harvest.

Seed fall spinach.

Begin 12 hours of darkness on poinsettias to encourage color.

Sow winter rye and hairy vetch for cover crops.



Wonder Diet That Helped Everyone Lose 20 Pounds in 2 Weeks

I am sharing this diet with you that may help lose 20 pounds in 2 weeks. The diet is purely based on drinking lemon water every day for 2 weeks. At the end of the two weeks you are expected to lose up to 20 pounds. I have not tried this though I am very much tempted to give it a shot. I have some concerns about this diet because of too much consumption of lemon juice that might not be good for every one. I have heard of taking lemon water every day by squeezing half lemon in one cup of warm water. However this diet requires to drink much more than just one lemon and one glass of water.

Lemon water is used to improve digestive system as Citrus flavonoids found in lemon are good digestive tonic. Citrus flavonoids also help to suppress appetite. In other words lemon water act as digestive aid that also has abilities to suppress appetite. You body will digest the food better and at the same time lemon water helps to eat less which can lead to weight loss.

The following is the lemon water diet  may help you to shed up to 20 pounds of body fat in 14 days.

First day – juice of 1 lemon and 1 cup water
Second day – 2 lemons and 2 cups water
Third Day – 3 lemons and 3 cups water
Fourth day – 4 lemons 4 cups water
Fifth day – 5 lemons and 5 cups water
Sixth day – 6 lemons and 6 cups water
Seventh day – 3 lemons and 10 cups water mixed with a teaspoon of honey and drink during the whole day
Eighth day – 6 lemons and 6 cups water
Ninth day – 5 lemons and 5 cups water
At the 10th day start reducing the amount of one lemon and a glass of water, to the 13th day when again re-take the juice of 1 lemon and 1 cup water.

Meaning: At the 11th day take 4 lemons and 4 cups of water. At the 12th day take 3 lemons and 3 cups of water. At the 13th day take 1 lemon and 1 cup of water.

14th day – juice of 3 lemons and 10 cups of water and a teaspoon of honey and drink before breakfast as possible, and the rest during the day.

As I mentioned earlier, I have not tried it yet so it is not possible to say that if actually works. I would appreciate if you decide to try  this diet then share your experience with us. Also it is important to consult with your health care provider before starting this or any other diet program for weight loss because every diet may not be suitable for you.