Coconut Rice Recipe (Nasi Lemak Recipe)

Ingredients for the Coconut Rice Recipe (Nasi Lemak Recipe):
2 cups (400g/13 oz.) long grain white rice
1 pandan leaf, tied in a knot (See Note)
3/4 cup (185ml/6 fl oz.) coconut cream
Directions for the Coconut Rice Recipe (Nasi Lemak Recipe):
1. Rinse the rice under running water until the water runs clear, then transfer to a large bowl, and cover with 1 litre (32 fl oz.) cold water. Set aside to soak for 30 minutes and then drain well.
2. Bring 3 cups (750ml/24 fl oz.) water to the boil. Add the rice, pandan leaf and salt to taste. Reduce the heat and cook, covered, for 12 minutes, or until the rice is just cooked and tender.
3. Remove the rice from the heat and add the coconut cream. Stir a bit gently to avoid breaking the grains of the rice. Cover the pan and set aside for 10 minutes or until the rice has absorbed the coconut cream. Lift out the pandan leaf and discard before serving.
Nutritional Value for the Coconut Rice Recipe (Nasi Lemak Recipe):
Protein 5g;
Fat 6.5g;
Carbohydrate 54g;
Fibre 2g;
Cholesterol 0mh;
Energy 1240kj (295cal)
Note for the Coconut Rice Recipe (Nasi Lemak Recipe):
Pandan leaves, also known as pandanus or screw pine leaves, are used to wrap and flavour food. They are available in Asian grocery stores. Tying the leaf in a knot will make it easier to handle, but will also break the leaf and release the flavour. The coconut is soothing for the palate and this rice is ideal for serving with spicy Malaysian and Indonesian food.

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe [http://rotisseriechickenrecipe.info/] and others similar as well. For more informations you can visit: [http://rotisseriechickenrecipe.info/]
Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!

Three No Bake Cookie Recipes

Kids love cookies, but moms are often too busy to bother baking in the summertime. But wouldn't it be great if the kids could make their own? The first recipe requires no baking at all. The second recipe makes use of a stove top and the third recipe needs just a microwave. Because these aren't baked, you don't have to worry about the chemistry of the ingredients. That makes them practically full proof!
RECIPE 1 COOKIE DOUGH NO BAKES: Here is a twist on a no bake cookie. The recipe calls for ¼ cup butter creamed with 1/3 cup brown sugar. If you don't have brown sugar just use regular sugar. (If you are a purist add a teaspoon of molasses or maple extract.) Add 1 cup of oatmeal, 7 ounces of sweetened condensed milk and ½ teaspoon of vanilla extract. Add ½ cup of chips or nuts or ¼ cup of each. Shape the dough into one-inch round balls or use a cookie scoop. Place on wax paper and chill for about an hour. With a one-tablespoon sized scoop, you should get about 25 cookies.
I collect different chips throughout the year to use for cookie decorating at Christmas. So I have coffee-flavored, peanut butter, red cherry-flavored, green mint-flavored, yogurt and butterscotch chips that I like to use for variety and for color. I also keep different chopped nuts in the refrigerator. Mix and match to your heart's content to make up that last half cup.
I call the standard no-bake cookies my "kitchen sink cookies," because I like to add whatever I have on hand to them. The only concern is keeping a balance between the wet and dry ingredients, so that they will harden when chilled.
RECIPE 2 STANDARD NO BAKE COOKIES: Besides nuts and chips, I like to add coconut flakes also. For anyone allergic to chocolate, I have adapted this recipe for carob powder. So mix 2 cups of sugar with ½ cup each of milk, butter and carob powder in a pan. If using cocoa, just use ¼ cup of cocoa powder. Cook for one minute after it comes to a boil. Add ½ cup chunky or plain peanut butter, a teaspoon of vanilla extract and 3 cups of oatmeal. Drop on wax paper and chill. Try different extracts, like cinnamon or peppermint, but use less than a teaspoon. I have candy flavorings on hand that only require a few drops for a big flavor.
The oatmeal takes up a lot of the moisture, so I use a little less of it, if I am adding nuts or chips or coconut flakes. The recipe is fairly forgiving and allows for a lot of experimenting. If you are short on oatmeal, dig in the bottom of a cereal box and use the crumbs from that to come up with the 3 cups. You can also crush some cereal, graham crackers or vanilla wafers to compensate.
RECIPE 3 STRAWBERRY NO BAKE BALLS: Now for sheer decadence, here is a recipe that only makes a dozen cookies. You can double the recipe, but they are very rich. Microwave on low to melt ¼ cup of semi-sweet chocolate chips and let cool (or use ¼ cup carob powder and skip the microwaving). If the chips don't melt (and some won't), just grind them till they are a powder. Mix in 2 ounces of cream cheese. Stir in 1 large chopped strawberry. (I have also used 5-6 raspberries.)
Add 20 crushed vanilla wafers. Use more wafers if the batter is too thin. Refrigerate 2 hours until firm and then shape into 1-inch balls. Microwave some Candy Melt flavored chips until melted (use defrost setting for about 1 to 1 1/2 minutes) and dip the chilled balls into the melted chips. Place on wax paper and refrigerate until set. I rate these PG for mature audiences. They may be richer than your younger children can appreciate!

Copyright 2011 by Linda K. Murdock. Linda is the author of A Busy Cook's Guide to Flavor-Packed Cookies & Bars. This book includes 63 different flavors with a cookie and bar recipe for each flavor, including Eggnog Cookies, Lime (like key lime pie), Root Beer, Curry Pecan and others. Smaller recipes, easy instructions and readily available ingredients attract busy bakers, who prefer more flavor and less sugar in their desserts. To learn more go to http://bellwetherbooks.com

Spanish Rice With Garlic Lime Shrimp Recipe

If you have enjoyed rice and shrimps and now are trying to mix everything together then you have found the perfect recipe. Enjoy this mix that is garnished also with sour cream and lime wedges. It will give the rice and shrimp mix a whole new flavor and it will be exquisite to taste.
You will need:
Shrimp (1 ¼ pounds, uncooked, large, peeled and deveined)
Lime-juice (2 tablespoons)
Garlic (2 tablespoons)
Salt (1/4 teaspoon)
Sour cream (1/2 cup)
Pepper sauce (1 teaspoon)
Lime peel (1 teaspoon grated) (optional)
Olive oil (2 tablespoons)
Spanish rice (1 package or 5.6 ounces)
Parsley (chopped, preferably cilantro. This is also optional)
How to do it:
First steep is to do the rice according to the instructions in the package; now that you have the rice done you can make a combination of the shrimp, lime juice and garlic in a large bowl, this mixture will have to marinate for a few minutes. You can do it before the rice so it can marinate. Meanwhile do some blending, sour cream, 1-teaspoon limejuice, hot pepper sauce and lime peel in a small bowl; mix it well and set aside too. Take the shrimp you had previously marinated and discard the liquid, take a large saucepan or skillet and heat olive to cook shrimp and stir it occasionally to avoid burning, you will know it is done once the shrimp turn pink. You can serve everything together now, add the sour cream to make it look better and finalize with the lime wedges and sprinkle it up with some cilantro. You are done, now enjoy.

If you would like to get more information on Spanish Rice [http://www.spanishrice.us/] or similar recipes, please visit our site at Spanish Rice Recipes [http://www.spanishrice.us/]

Minestrone Soup Recipe - How To Make The Perfect Minestrone Soup

When you search the internet for a good minestrone soup recipe you will find that not one recipe will be the same. They differ simply because there are no fixed ingredients. You see, loosely translated the word minestrone means "big soup" and originally it was invented to use up any leftover vegetables that were in season at the time. On top of this, it was also a way of using up any leftover meat. Pasta was used to bulk the soup up or to make it more filling and it is widely believed that the Roman army marched on a diet of pasta and minestrone.. So with all this said, what makes the perfect bowl of minestrone soup?
Even though recipes differ, there are some core ingredients that should make up the basis of every bowl of minestrone. These are as follows...bacon or pancetta, white beans, pasta, stock, tomatoes, leeks, carrots and fresh herbs. Once you have got these basic ingredients together, then you can start adding your own ingredients. If you are vegetarian, then leave out the bacon/pancetta
Here are some of the steps that you can take to recreating the best minestrone soup....
1. Use the best stock or broth - Like a lot of Italian food, it is very simple to make but you need to use the best ingredients. As stock is one of the main ingredients in the soup, try to go for a fresh stock rather than a packet one. A lot of recipes call for vegetable broth, which you can easily make yourself, or alternatively you can use a good quality chicken stock.
2.Try to get flavor into the vegetables - Vegetables are the base for the soup, so you need to get flavor into them. The best way to do this is to sweat your vegetables off in a pan with a little butter and olive oil. Add to this some rosemary or a bouquet garni. Do not brown, but gently cook without color until soft. Another way to add flavor into your veggies is to fry off some bacon or pancetta and then let the vegetables slowly cook in the bacon fat.
3.Which pasta should I use? - As a general rule of thumb any pasta will do the trick, and a lot of tinned soups and indeed some recipes will tell you to use cut up spaghetti. However if you want to recreate the Olive Garden recipe per say, then they use shell pasta. This works particularly well in this dish and is probably the best pasta to use as the large open surface of the pasta picks up all of the other flavors Whether you use fresh or dried is totally up to you but remember that fresh pasta takes minutes to cook whereas dried will take a little longer.
These are some basic steps that you can use to really put flavor into your dish. You can then adapt it to suit the season, for example if you are making a summer minestrone then a light vegetable stock and summer vegetables such as zucchini and peas are excellent. For that extra touch, try topping the soup with a summer basil pesto. If you are making it for the winter, try adding potato, savoy cabbage and some chunked ham off the bone. It makes a wonderful satisfying meal in a bowl.
So now you have a good idea of how to make the perfect minestrone soup recipe all you need is a little imagination in order to wow your friends and family.

To learn more about Minestrone Soup Recipe, download my 10 day e-learning course here: "Popular Restaurant Recipes"
Patrick Edwards is the owner of www.restaurantrecipesonline.com where he provides premium Restaurant recipes and tips.
This article may be freely reprinted or distributed in its entirety in any e-zine, newsletter, blog, or website. The author's name, bio and website links must remain intact and be included with every reproduction.

Cincinnati Chili Recipe - Authentic Cincinnati Skyline Chili

Here's a great skyline chili recipe that even those who aren't in Cincinnati can enjoy.

• 1 quart water
• 2 medium onions, finely chopped
• 2 (8 oz.) cans tomato sauce
• 1/2 teaspoon ground allspice
• 1 1/2 teaspoon red pepper
• 1 teaspoon ground cumin
• 3 to 4 tablespoons chili powder
• 1/2 oz. unsweetened chocolate
• 2 pounds ground beef
• 4 cloves garlic
• 2 tablespoons vinegar
• 1 whole bay leaf
• 5 whole cloves
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoon salt
• 1 teaspoon cinnamon

Directions

1. In a 4-quart pot, add the ground beef and bring to a slow boil over medium heat for 30 minutes. While cooking, stir beef occasionally and separate into a fine crumbled texture.
2. Stir in the remaining ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for three hours or so. You can cover the pot for the last hour of cooking if the chili has reached the desired consistency.
3. Serve over cooked spaghetti.

How to serve Skyline Chili:

3-way: includes spaghetti, chili sauce and finely grated Cheddar cheese 4-way: includes spaghetti, chili sauce, Cheddar cheese and onions 5-way: includes spaghetti, kidney beans, chili sauce, Cheddar cheese, and onions.

=> Cincinnati Chili Recipe: Vegetarian Cincinnati ChiliInstead of beef, this recipe uses a meat substitute. I bet meat lovers won't be able to tell the difference, instead, they'll be slurping up this delicious chili by the spoonfuls.

• 8 oz. spaghetti
• 1 tablespoon olive oil
• 1 (12 oz.) package frozen burger style veggie crumbles
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 cup tomato sauce
• 1 cup water
• 1 (14.5 oz.) can diced tomatoes
• 2 tablespoons red wine vinegar
• 2 tablespoons chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon ground allspice
• 1 tablespoon light brown sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon hot pepper sauce
• 1 cup kidney beans, drained and rinsed
• 1 cup Cheddar cheese, shredded (optional)

Directions

1. In a large skillet, sauté the onion in the olive oil until the onion is tender. Stir in the veggie crumbles and the garlic; cook until the crumbles are brown.
2. Stir in the tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa and the hot sauce. Cook over medium-high heat until mixture begins to boil; reduce heat to low and cover. Simmer for 15 to 20 minutes until the sauce is thick.
3. While the sauce is cooking, bring a large pot of salted water to boil. Place the spaghetti in the pot and cook according to package directions. Drain and set aside.
4. Stir beans into the chili mixture and mix lightly.
5. Add spaghetti to serving bowls and pour chili mixture on top. Sprinkle with cheese.

Cha…cha…cha…it’s chili time!
[http://www.best-chili-recipes.com]

The Paleo Diet for Weight Loss

Two hundred thousand years ago humans thrived on a paleolithic diet. They were healthy and thin, and their bodies were efficient in running, hunting, fighting sickness, and processing the foods they ate. They evolved on a diet that kept them at their peak physical state, trim and energized to face the dangers of their world. Now modern humans can lose extra weight and get back to their peak physique just by giving their body the paleolithic nutrition that it craves.
For this caveman diet, humans hunted their meat, picked fruits and nuts off of trees, vegetables and berries from bushes and vines, and dug tubers from the ground. They had not yet learned to tame wild beasts and herd their meats. They knew nothing of milk and cream. They had not yet learned to turn their spears into plows to till the land and plant fields of grain. They ate what they could hunt and gather, and from that paleo diet they were lean and fit and healthy.
Today fields of grain wave for endless miles, only to be processed beyond recognition before it reaches any dinner table. Genetically engineered seeds wipe out native varieties. Sugars and flours dominate every meal. Corn syrup invades every drink. Rare are humans familiar with the taste of simple, fresh water. Rare are humans who eat fit, paleolithic nutrition, a primal diet that suits their evolutionary needs. Yet among these rare few a slim, trim, fit and healthy body is not rare at all, but simply normal.
Today there is a whole category of foodstuffs humans never had before, so prevalent that they categorized and named it, dairy. This is no paleolithic diet, no Neanderthal diet, it is simply unnatural. No wonder humans are growing fat and unhealthy from childhood on. The grains, dairy, and processing of all foods is more than their bodies can bear. If they returned to their natural, native paleolithic nutrition they could shed their extra weight and improve their overall health.
Today there is also heart failure, diabetes, cancer. Cholesterol clogs blood vessels and causes strokes and heart attacks. Sensitivities and allergies have grown to life threatening proportions. It can sometimes seem as if all of nature is turning against human existence. Nothing is guaranteed safe. Yet there is little in the original paleolithic diet that follows that trend. The natural nutrition in the paleo diet keeps a human thin and fit.
The original hunter gatherer diet of lean meat and nature's unmodified bounty can sustain, and even heal human biology. The stone age diet strengthens what the modern diet destroys. The paleo diet brings human physiology down to the correct weight, and with less fat in the body and better nutrition in the food, the slimmer human body is more efficient and healthy, besides being more trim and beautiful.
Many people have found a more youthful weight and body style, as well as new life from this paleo diet of fruits, nuts, natural vegetation and lean meat. Paleo diet recipes are simple and delicious, easy to make and to eat.Not only is the food less processed before being sold to the public, it needs less processing in the kitchen before it is eaten. It's less work for more weight loss and greater fitness, an all-around winner.
Many also exercise in paleolithic manner, with running and sprinting and actions to simulate the action of hunting, to bring the heart rate up quickly, let it rest, and bring it back up again. This is the same workout used by athletes, and the paleo diet for athletes provides the right nutrition for athletic exercise. Between the primal diet and primal exercise, humans are losing weight, getting trim, and rising again to optimal health and fitness.
The paleo diet and exercise are the modern human response to food creation that has gone awry, and harms as well as sustains. The paleo diet can help them get trim and hale. Humans deserve what they once had, a lean and fit body due to the natural diet that helps them to keep trim, slim, and handsome. They deserve the paleo diet and exercise that enhances and empowers them to look, feel, and be the optimal form of biological machine that they evolved to be.

More on the paleo diet.

Why the Paleo Gluten Free Diet Plan Cookbook Can Help You

My friend was recently complaining about how difficult it is to find a restaurant that prepares meals for people, like his wife, that are gluten intolerant. Gluten is found in grass related grains, such as wheat, barley, and rye.
Although more and more restaurants are catering to those who have celiac disease, those who cannot tolerate gluten, it is still hard to find such establishments. You see, the Paleo gluten free diet plan is based on a diet our ancestors had millions of years ago. Back then, there weren't any McDonalds or White castles. Mankind's diet basically consisted of meats, fish, vegetables, fruit, roots, and nuts. It did exclude grains, salts, refined sugars, and processed oils, to name a few.
Some believe the excluded groups of foods mentioned above contributes to obesity, heart disease, high blood pressure, and cancer. So, not only can a Paleo diet help you stay fit and healthy, it is also perfect for the person who is wheat intolerant.
I told him about the Paleo gluten free diet plan cookbook. This cookbook has hundreds of delicious recipes, each with an accompanying picture, of easy to prepare meals. You can easily get the ingredients from your store to make these meals. You will never have to second guess if the food you are ordering from a restaurant or take out fast food establishment has gluten in it. You are in control. Not only are these meals easy to make, but they are also very healthy and, more importantly, gluten free.

Jack Brooks writes about the gluten free diet plan and the cookbook you need to make these meals yourself. Visit Paleo Gluten Free Diet Plan to learn more or to order your cookbook.

The Paleo Diet - Let's Go Back To the Healthy Basics

The Paleo diet is about increasing the quality of the modern diet. It is actually based on the principle that the genes of today are the result of life conditions that are formed over a million years ago in our evolution - the era of the caveman. Our human ancestors during the Paleolithic period lived healthy lives. In most cases, their brains were larger than ours, they were usually much taller than us, and were much more physically fit than most non-athletes are today. So the idea of the Paleo diet is that if we eat like our Stone age ancestors, then we should also reap the healthy benefits that they did.
Most researchers agree that the diet that fueled their health and vitality was very different from most modern Western diets, even though we are genetically 99.99% identical to them. Approximately one third of the food they ate was wild animals that they hunted and fished. The remaining two-thirds was derived from berries, seeds, nuts, bulbs, fruits, melons, stems, leaves, roots and flowers that they gathered. Meat and fish gave them the fundamental fatty acids and necessary protein. Because of the high level of protein in red meat, it is no surprise that it composed of 65% of the total energy intake of what they ate.
The Paleo diet gives an opportunity to absorb nutritional requirements more effectively. You can give your body a more balanced range of vitamins and minerals. Also, you can fill your diet with fresh plants and lean meats to reduce the body's digestive process down. This causes two things- one of them is that a slow digestive process maintains a steady level of sugar in the blood. In addition, the slower digestive tract means that the appetite is regulated and remains 'fuller' for longer. This reduces the amount you need to eat to stay full and prevents over-eating.
The grass fed domestic cattle we eat today is different from the wild game our ancestors ate. Domestic meat from grass fed cattle contains mostly saturated fats, rather than the higher proportion of polyunsaturated fatty acid found in wild game. It means today we have four times less omega-3 fatty acids than our hunter-gatherer ancestors, and about one and a half times less monounsaturated fat.
The human body needs a certain amount and quality of fat in certain processes. Vitamins A, D, E and K, for example, can't be absorbed without it. A large part of our Stone age ancestor's diet also consisted of plants and vegetables - leaves, flowers, stems, bulbs and roots. This was generally eaten fresh and raw, which gave them the benefit of the nutrient content and also a stronger immune system.
Corn and small grains, while they were around, were never ground into powder and boiled for consumption during the period of the Stone Age. This occurred only with the advent of agriculture and the domestication of animals, two of the most important things that marked the beginning of the Neolithic period. It is the during the Neolithic period that the human diet began to drastically change to accommodate for a less nomadic and more settled lifestyle and the advent of farming.
The diet of our Paleolithic ancestors is still the most beneficial diet for our metabolisms today. We have prospered for countless centuries consuming only the things that were naturally available, and that our body needs to maintain both health and vitality. The Paleo diet is an ideal choice for those who want to lose weight, or those who just want to be healthier in general.

If you want to learn more about the Paleo Diet, otherwise known as the Caveman Diet, feel free to check out my Paleolithic Diet Recipes Cookbook website.

Some More Fantastic Traditional British Dessert Recipes: Blackberry Suet Pudding and Gooseberry Fool

Perhaps British cooking is laughed at the world over, but damned if I care. We make the best desserts in the world, and everything else just doesn't matter. Memories of sloppy horrible school dinners in hand, I will venture forth into the kitchen today and show you how delicious and unique British desserts can really be. Not a hint of chocolate in these recipes - just naturally good in and healthy ingredients grown in the back garden and obtainable from your local farmers market.
Blackberry Suet Pudding: Ingredients
This is a family favourite, as we live next to a few local parks that are all overcome by blackberries in the summer. We can go picking one afternoon and bring a few kilograms in plastic bags, then freeze them to use anytime. You will need:
- 400g blackberries
- 4 tablespoons sugar (more if you blackberries are particularly sharp)
- 450g flour
- 180g suet (or butter if you hate suet, but it isn't the same)
- Pinch of salt
Preparation:
In a large bowl, mix together the suet, flour and salt, as well as enough water to form a good solid dough. Using 2/3 of the dough (set 1/3 aside), roll out a medium sized circle. Use this to line the sides of an ovenproof pudding basis, about 1 litre size. Throw the fruit and sugar in, then roll out the leftover dough and cover the pudding. Stick a layer of greaseproof paper on top and cover the whole lot in some kitchen foil. To cook, you will boil the pudding. Do this with a large pan (big enough for the bowl to enter completely), and fill with water up to about half way up the bowl (being cafeful not to let water into the actual bowl - so don't flood it). Boil and simmer to steam the pudding for about 2 hours, but be careful to check the water levels often - you don't want it to run dry or the bowl may crack or burn.
Serve with milk, or your favourite sauce.
Gooseberry Fool:
Gooseberries are a wonderfully English fruit, and they're easy to grow in your own garden or pick from nearby. For this delicious dessert you will need:
- 450g gooseberries, ends cut off
- 150ml elderflower cordial (or home made concentrate)
- 2 egg yolks only
- 1 teaspoon arrowroot
- 150ml milk
- 2 tablespoons sugar (again, may need more)
- 150ml double cream

Preparation:
Boil the gooseberries in a pan with the cordial, simmering until soft and pulpy (about 30m). Cool, then set aside in a dish.
In another pan, heat some milk but careful not to boil it. Beat the yolks, eggs and sugar in a heatproof bowl, then pour in the hot milk, stirring constantly. When completely mixed, return the whole mixture to the pan and heat some boil, until the custard thickens. Again, DO NOT BOIL. Pour the result through a strainer and into another bowl, set aside.
Whip the cream, and sit into the gooseberries you set aside earlier. Now fold in the custard too, but you needn't mix so much as a slightly marbled effect is quite nice.
Serve like that!

Check out these other fantastic desserts recipes [http://www.dessertrecipes.org/], or try some of the other sweet recipes [http://sweetrecipes.org/] here too.

How To Make Your Own Paleo Diet Snacks

Snacks No Longer Have to be Junk Food
Shouldn't we be able to munch on something tasty in between our meals without guilt or ruining our diet? Well, the answer to this is yes, absolutely. If you're hungry before dinner is served eat something for cryin' out loud! Eat a healthy Paleo Diet Snack. With these snacks you don't have to starve yourself or feel deprived of fun, crunchy foods. This diet provides you with unlimited possibilities on how to snack well.
What are Paleo Diet Snacks?
Paleo Diet Snacks are snacks made of only the best, most natural ingredients such as meet, fruit, veggies and nuts. These snacks are not heavily processed, toxic snacks that you will find in most stores, but rather snacks that actually nourish your body in between meals times to keep you energized throughout your entire day. These snacks include things like:
-Herb Flavored Beef Jerky
-Zucchini Chips
-Banana Chips
-Nut and Fruit Balls and
-Honey-Rosemary Roasted Figs
How To Make Healthy Paleo Diet Snacks
Making you own Paleo Diet Snacks can be fun and easy. In general for baking use Almond Flour instead of regular backing flour. You can also dehydrate fruits, veggies and even meats for treats like dried apricoits, potato chips and jerkies. These paleo approved options are sure to stimulate your taste buds while keeping your health in check.
Lets take a closer look at banana chips.
Ingredients:
-Bananas
-Tiny bit of Salt
-Tumeric
-Butter
(simple enough right)
Directions:
-Peel bananas and slice them about 1/8 of an inch thick
-Sprinkle tumeric and salt in a bowl of ice water
-Soak banana slices in the bowl of water for about 10 minutes
-Place the bananas on a paper towel so they can dry off a little
-Pre-heat the butter in a frying pan
-Once the butter is hot, cook small batches of bananas at a time until they are crispy, this should take about 2 minutes per batch
-Let the banana chips cool down before serving
This is just one example of a Paleo Diet Snack that is sure to satisfy your snack cravings while helping you to maintain a healthy Paleo Diet. So remember, having a snack food cravings no longer has to be a bad thing that includes unhealthy toxic foods. Be creative and explore healthy snack options like the ones listed above and your body will thank you for it. Until next time, snack well.

Hi, My name is Lawanda and I am passionate about health and fitness. I enjoy sharing my research and experience with those who are interested in maintaining a healthy lifestyle. I am a dancer for a company that encourages holistic health and well-being and I am also a certified group fitness instructor. Click this link to discover how the Paleo Diet can help you lose weight naturally, sleep better and increase your energy and mental focus.

Recipe to Try: Salisbury Steak With Mashed Potatoes

One of the most ordered dish in my catering business of 4 years is my own version of Salisbury Steak with Mashed Potatoes. What makes this dish so good is the wonderful creaminess of milk topped in the juicy and tender beef patties. It is so easy to prepare and takes up less of your time especially when you are preparing for a big crowd. Salisbury Steak is almost the same with Hamburger Steak but differs in ingredients. It is made of ground beef with gravy or brown sauce and served with mashed potatoes or noodles. It originated from the US but there are a lot of versions available in making this recipe. I made my own revisions and my customers simply love it!
Salisbury Steak with Mashed Potatoes
Ingredients:
1 kilo Ground Sirloin Beef
1/2 cup breadcrumbs
1 onion, finely chopped
2 eggs, lightly beaten
1 305-gram Cream of Mushroom soup
1/2 can Evaporated Milk
1/4 tsp liquid seasoning
1 cup sliced button mushroom (reserve the liquid)
2-4 tablespoons butter
Mashed Potatoes:
1/2 kilo of Potatoes, peeled, sliced into squares
1 stalk celery
1 can of all purpose cream
1/4 cup Butter
Salt and Ground Pepper
1. Prepare Mashed Potatoes first. After peeling and slicing the potatoes, boil it together with the celery until tender about 10-15 minutes. Mashed it thoroughly.
2. Mix the potatoes with cream, butter and season it with salt and pepper.
3. Put it aside in a serving platter while doing the steak.
4. In a mixing bowl, combine beef, breadcrumbs, onion and eggs. Mix well.
5. Shape the beef mixture into 10 patties. In a large skillet, melt butter and brown the patties 2 or 3 at a time at about 2 or 3 minutes on each side or until cooked to desired wellness. Make sure that you don't over crowd patties for it will shrink when being cooked. Place the cooked patties and arrange it beside the mashed potatoes.
6. In a saucepan, combine mushroom soup, milk, liquid seasoning, mushroom and reserved liquid. Heat and simmer until mixture is smooth, stirring it occasionally about 3 minutes. Pour the mushroom sauce on top of the patties.
7. Served hot.
This recipe taste so good that one would think it is difficult to make. Try it and you will see how wonderful it is to be able to do something so simple but can give so much delight to your family and friends.

Charlene is a freelance writer who writes on various niches especially in regards to health, food/cooking, family and relationships, self help and self improvement. To avail of her writing services, you can contact her at lynne.sampilo@hotmail.ph. To know more about the writer, you can visit her personal website: http://lynnesampilo.wordpress.com

What Is the Paleo Diet Plan of Health and Nutrition?

What is the paleo diet? Well, it can be described as an avoidance system, or a way of avoiding the assault on our bodies by the ravages of modern agricultural production and packaging. It is also called the paleolithic diet, or the caveman diet, because it's premised on the belief that if you eat the way the cave men did back in the paleolithic era, you will be much healthier because you will be avoiding the highly processed modern foods that are responsible for a multitude of health problems, such as heart disease, cancer, high blood pressure, diabetes, and the devastating epidemic of obesity that leads to all these problems and more.
Humans have been around for about 250,000 years or so, and during much of history they acquired their food by hunting, fishing, and gathering nuts and fruit. Then, about 10,000 years ago people began settling down and farming, which brought an increase of pasta, bread and other foods high in starches into our diets. By going back to the paleo diet foods of our ancestors in the pre-agricultural age, we can greatly improve our health, and the happiness and quality of life that goes along with it.
So, specifically, what is the paleo diet and what types of foods does it consist of? Generally, a paleo eating plan would consist of foods that can be hunted of fished, or can be gathered, such as fruit,nuts,vegetables, and eggs.Since many people don't hunt for meat these days, try to at least buy lean meat at the grocery store, with as little fat as possible.
First I will list foods that should be avoided, then I will give a paleo diet list of acceptable foods.
Foods to be avoided:
- grains and legumes
- dairy products
- refined salt and sugar
- processed oils
- white flour
- fatty meats
- alcoholic and fermented drinks
Good paleo diet foods:
- grass-fed pasture raised meats
- nuts
- vegetables
- fruits
- fish
On a paleo eating plan, its okay to eat as much as you want, as long as it is the right things. There are many good substitutions for things you might not want to do without, such as cooking with coconut oil instead of processed vegetable oils, or using honey instead of sugar. There are many good cookbooks on the market with paleo diet foods and recipes. Many of them will list lots of healthy substitutions like the ones listed above. If you get on a good paleo diet eating plan, you will find excess weight leaving your body, which alone will reduce the chances of many serious health problems,and you will feel healthier and happier.
So, what is the paleo diet plan? To get back to basics, back to our culinary roots, back to foods you will really enjoy, back to foods that are good, and good for you. Get a good paleo diet list together and make that commitment to yourself for a healthier and happier you.

Written by Tommy Wright
http://paleodietcookbooks.net/
You should seriously consider getting on this path to health.There are many good paleo cookbooks with delicious recipes.
Please visit my website on the above link for more information.

Kung Pao Chicken Recipe

Don't be intimidated by cooking Asian cuisine. The dish may looks complicated, but it's actually not when you try it out on your own.
Instead of deep-frying the chicken as called by recipe, I stir-fried the chicken in a wok, to cut down oil absorption. Some westernized version of kung pao chicken (more popular in US and Canada) have been customized to suit their tastebuds, by using vegetables (such as zucchini, red bell peppers, green bell peppers, celery, Chinese cabbage, water chestnuts, and carrots), sherry, hoisin sauce or oyster sauce. The tweak with suitable ingredients perhaps will come out with a delicious fusion of East-meet-West cuisine, making Kung Pao chicken a versatile relish.
The tangy aroma of peanuts and the earthy flavour of chicken, rounded up together with sweet, sour and spicy notes. This is the dish to satisfy our spurts of cravings and we gobbled it up!
I love Szechuan dishes (åå·è or å·è) for its bold flavour, with pungency and spiciness kick up the dish! Sichuan cooking features hot and numbing flavor, making it pretty alluring to my family's palate. Among other well-known Szechuan dishes are twice cooked pork, mapo tofu, spicy deep-fried chicken, bon bon chicken and many others which I can't wait to try out!
Here is my endeavor with legendary Kung Bao Chicken.
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces (cubed)
1/2 cup peanuts (or cashewsnut)
8 small dried red chillies, soaked, seeds removed, chopped (or alternatively fresh red chilli peppers, quantity as desired)
1 slice peeled fresh ginger, chopped
4 cloves garlic (minced)
3 tbsp of spring onions (scallions), chopped
vegetable oil for stir-frying
Marinade:
1 tbsp soy sauce
1 1/2 tbsp cornstarch, mixed with 1 1/2 tbsp water
Seasoning:
2 tbsp soy sauce
1 tbsp chinese rice wine vinegar (or shaoxing wine, Westernized version call for dry sherry)
1 tsp granulated sugar
1 tsp cornstarch
1/2 tsp salt
1 tsp sesame oil
Method:
1. Combine the bite-sized chicken with the marinade ingredients, then adding the cornstarch in a bowl, toss to coat. The chicken left to marinade for 30 minutes.
2. Prepare the seasoning in a small bowl and set aside.
3. Stir-fry 1/2 cup of peanuts in a hot wok with vegetable oil until golden brown and crispy. Drain and set aside.
4. Chinese wok is heated on a high flame, until the wok is quite hot. A swish of the ladle spreads a couple of teaspoons of vegetable oil, then the chicken is flash fried in the hot oil to bring out the flavor (for 2-3 minutes until the chicken cubes no longer in pink color, but not so long that it loses its juices or tenderness). Remove chicken from the wok, drain and set aside.
5. Add 2 tbsp of vegetable oil in the wok. When the oil turn hot, add dried red chillies (or alternatively red chilli peppers) and stir-fry briefly until they turn dark red color. Then add the chopped ginger, minced garlic and the pre-fried chicken to the wok, stir constantly until aromatic. Then add the prepared seasoning to the wok, then stir until the gravy is thickened. Add in the peanuts and lastly spring onion. Serve hot, the dish goes well with piping hot rice.

A passionate home cook, a discerning wife and mother, also a webmaster for http://gladyskockhomeculinary.blogspot.com/ This blog features an easy Asian recipes encapsulating Chinese, India, Malay, Nyonya and Thai cuisines. If you wish to explore wonders of molecular gastronomy with Asian cuisines, please feel free to visit http://gladyskockhomeculinary.blogspot.com/

Paleo Blueberry Muffins - 100% Caveman Approved

This Paleo Blueberry Muffins Recipe is 100% Paleolithic and Caveman approved!
For the people new to the Paleolithic or Caveman diet: The Paleo diet is a diet that gets us back to the basics. The Paleo diet is high in fresh meats, eggs, nuts, and veggies.
Once upon a time, when we were hunters and garthers we didn't have all the processed and modified food we have now. Things such as Pop-Tarts didn't exist, and we were much healthier because of it.
Many of the health issues we have today are directly related to what we put into our bodies. Lack of proper exercise also has its effects on our health. In fact a very large portion of health care cost in the US could be cut out by simply eating less processed foods and getting proper exercise. The Paleolithic diet is a great way to cut out all processed foods from your diet.
Walter L. Voegtlin a Gastroenterologist and author, was one of the very first people to start recommending the Paleolithic diet way back in 1975.
Mr Voegtlin published a book that argued that humans are carnivorous animals and that the ancestral Paleolithic diet was that of a carnivore. Mainly fats and protein, with a very limited amount of carbohydrates.
Since then many more people have come forward to support the Paleolithic (aka caveman) diet. Near the end of the 1990s, many doctors, nurses and nutritionist started to recommend a return the original Paleolithic diet. Which helps people stay away from modified sugars and artificial flavors that have been proven to cause harm to our bodies.
Below is my favorite Paleo Breakfast recipe of all-time, Paleo Blueberry Muffins! Enjoy.
Paleo Blueberry Muffins
¼ cup Almond Flour
2 Tbsp Coconut Flour
2 Tbsp Arrowroot Flour
¼ tsp Sea Salt
¼ tsp Baking Powder
3 Eggs
1 ½ Tbsp Honey (raw)
2.5 Tbsp Applesauce
2 Tbsp Coconut Oil
1 Tbsp Vanilla Extract
¾ cup Blueberries
Coconut Oil Spray
You will be baking your Paleo Blueberry Muffins at 350 degrees so go ahead and preheat your oven.
Combine the flours, salt, and baking powder.
In a bullet, combine the eggs, honey, applesauce, coconut oil and vanilla.
Add the wet to the dry, then fold in the blueberries.
Spray down a large set of muffin tins with coconut oil. Fill each tin (6 total) ½ of the way full (unless you like really big heavy muffins, they go a full ¾).
I add a little something to the top of my Paleo Blueberry Muffins...
(optional but highly recommended)
1 Tbsp Shredded Coconut (unsweetened)
1 Tbsp Sugar (raw) or Coconut Crystals (if you don't do the sugar)
1 tsp Cinnamon
1 tsp Nutmeg
Sprinkle this mixture on top of the muffins before they go into the oven. Then bake for 20-25 minutes.
Now you have healthy and great tasting Paleo Blueberry Muffins.

JJ Dill is a health nut who enjoys his Paleo Blueberry Muffins each and every morning.

Best Hamburger Recipe Ideas: How To Make Mackerel Burgers

Looking for something totally different to eat for dinner? Do you want to serve something unique while grilling all the other BBQ meats and vegetables? Maybe you would like a fine and dandy fish burger rather than a pork or beef burger. Could you be searching for a great tasting way to serve your favorite type of fish? No matter why you might be in search of how to make mackerel burgers, you will find this is one of the best hamburger recipe ideas for anyone who loves fish and wants to try something different as well as tasty.
Experiment with Different Types of Hamburger Recipes
You, your family, friends, and associates can have an enjoyable time while you experiment with different types of burger recipes. Whether you are adapting a meat or vegetable burger or choosing the types of burger buns you may want to serve, variety is always a good thing. Try different garnish and toppings as well as the side dishes you choose to serve.
Adapting Hamburger Recipes to Suit Your Cravings
You might even consider rolling these mackerel burgers in crushed cracker crumbs before chilling them in the refrigerator. Choosing the crackers you use will add to the flavor, so you may want to decide whether to use saltine squares or snack circles in the recipe. Rather than frying them in oil or bacon grease you might want to lay some heavy foil on the grill before the heat is gone and then grill your mackerel burgers. Satisfy needs and cravings of your family and friends while preparing meals.
Recipe for Mackerel Burgers
What You Need

• 1 cup cracker crumbs
• 3 Tablespoons minced onion
• 3 Tablespoons lemon juice
• 1 large egg
• 1 teaspoon Worcestershire sauce
• 1 can mackerel 15.5 ounce
• 2 Tablespoons vegetable oil or bacon drippings
• Hamburger buns
• Tartar sauce
• Chili sauce

How to Make It
Prepare a medium size baking sheet by lining it with wax paper, parchment, plastic food wrap or aluminum foil. Set aside until needed.
Crumble up enough crackers to equal 1 cup cracker crumbs and then set aside until needed. Mince a fresh onion or soak dried minced onions in the lemon juice before adding those ingredients to the mixture. Set aside until needed
Using a medium large mixing bowl you will add the large egg and beat with a whisk and then add the Worcestershire sauce and continue mixing. Add the mackerel, minced onion, lemon juice and cracker crumbs. Combine until well mixed.
Divide this mixture evenly into 6 portions. Shape these portions into burger patties. Place them on the prepared baking sheet and then allow them to chill in the refrigerator for 20 to 25 minutes before cooking.
Using a large saucepan or skillet you will heat the vegetable oil or bacon drippings over a medium high heat. Add the mackerel burgers to the skillet without crowding the pan. Cook for 3 to 4 minutes on each side, until they are light golden brown.
Serve with toasted homemade burger buns slathered with tartar sauce or chili sauce. Garnish with fresh vegetables.

Are you getting ready for the warmer weather, looking forward to making the best hamburger recipe in the neighborhood? Grilling BBQ hamburger recipes are delicious. We share many with you on our website. Come visit today!
The Best Burger Recipes the Net Has to Offer - BestHamburgerRecipes.org

How Easy Is It to Make a Paleo Meal?

Paleo meals are very easy to make which is why shifting to this diet is not an extraordinary transformation. Preparing a Paleo meal is not far from preparing a regular meal, the only difference is in the ingredients that you use but once you already have Paleo foods and have gotten rid of what is not allowed in the diet, you will have a much easier time.
One of the things making the Paleo diet so easy is that there is no need to count or measure anything. Just as long as your pantry is stocked with Paleo foods and ingredients, it will be just like preparing a usual, traditional meal. Stocking your pantry with Paleo approved foods and getting rid of those that aren't allowed is one way to keep yourself on the track of a Paleo diet. This means that you won't have to resist temptations nor commit the mistake of eating what is not allowed in the diet.
Here are some tips when preparing Paleo meals:
Salads - salads are very easy to make, they do not require much skill and they are really fast to prepare, too. If you want a fresh garden salad, you don't need to cook anything. All you have to do is chop up vegetables, whip up a dressing, toss them together and you've already got yourself a healthy meal.
If you want a meal but you don't feel like a salad is enough; you can grill, bake or sauté some white chicken meat to make your meal heavier. If you want some extra crunch, you can even add some nuts to your salad to add some texture.
Entrees - The possibilities of a Paleo entrée are just as diverse as your usual non-diet entrée. As we have discussed, just as long as you have a Paleo-proof pantry, your culinary imagination can take you everywhere. One of the easiest entrees to prepare that doesn't need chef skills is vegetables with meat, chicken or fish. You can bake, pan-fry, grill; or in the case of fish, steam these sources of protein with some herbs and spices to taste. Then all you need to add are steamed or sautéed vegetables and you've got yourself a meal good enough to be served in restaurants.
Paleo entrees are not limited to only these. You can do as much in the Paleo diet as you can in the traditional culinary world.
Desserts - A Paleo dessert definitely consists of some or a kind of fruit. It can even be as simple as serving mixed fruits with some sauce like berries with wine reduction. Fruits alone are already desserts because they are sweet and can cleanse the palette after every meal. If you find this boring, you don't have to worry because Paleo desserts are just as interesting as the desserts that you find in pastry shops. There are more interesting and complex desserts that you can find in Paleo cookbooks or on the internet.
Paleo recipes are not limited to the ones discussed above. There are recipes all over the internet and in Paleo books as well. As I have said, the possibilities are endless so enjoy exploring the culinary world of the Paleo diet.

Author John Wheeler can help you get more out of your Paleo meals. There is an email course on the essentials of the Paleo Diet available at http://paleodietlearningcenter.com.

Is This the Best Chicken Madras Recipe?

Initially, please bear in mind that it's not just the recipe, it's also the ingredients you put in the recipe that make the difference. Even the perfect Chicken Madras recipe can be ruined by picking ingredients that are not the best quality. So, whilst you may have great recipes, you'll likewise need to find a great retailer for great ingredients.
Cooking is a way of using ingredients in a certain way that ends up with a wonderful flavour, with no one ingredient defeating the others. So if you're seeking an Indian recipe comparable to the Chicken Madras, then you definitely need to find a great market or shop to get the proper ingredients. This can mean discovering a specialty store, such as one that sells excellent produce ideal for Indian recipes.
An additional option for quality dry ingredients could be shopping on the web. Herbs, for example cumin, or coriander, as well as all the more piquant ingredients may be bought and shipped to your home directly from a quality Internet store. By choosing the best spices, not only will it taste better, your Chicken Madras may also take less spice.
You will also have the chance to find small local suppliers not far from where you live who are also on-line. Some of the smaller specialty shops likewise have web sites or at the minimum a tel number and address. As some of these types of recipes only need a small amount of any individual ingredient you may find that visiting your nearest store or market for your specialty items is well worth it.
Even though you are "hunting" for the best chicken madras recipe, remember to also "hunt" for the top ingredients. Some well known ingredients of a Chicken Madras are ripe tomatoes, red chili powder, and chicken. Some less noticeable ingredients could well be some coconut milk, daal and maybe chopped cilantro. Experiment with trying different extras and try a little of what you like.
Never forget that the recipe doesn't cook the meal, you do. The standard of your meal, depends on the quality of the ingredients and using the ingredients you love in the quantities you love.

Chicken Madras is David's favourite curry - nom nom nom. Find out about the best Madras Recipe at Currytastic.com

Pumpkin Cookie and Mincemeat Cookie Recipes

Here are my mother's pumpkin cookie recipe and mincemeat cookie recipe. She would bake these particular cookies during the holidays. She worked in the home. So, quite often when I would return from school in the afternoon, she would have a batch of cookies made. As I entered the house, it would smell so inviting.
I have chosen these two recipes because they bring back my memories of home and fall. I hope you enjoy them.
Pumpkin Cookies

• 1 1/2 cups pumpkin
• 1/2 cup shortening
• 1 cup sugar
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 cup chopped walnuts
• 1 egg
• 2 cups unsifted flour
• 1 tsp. soda
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1 package butterscotch morsels

Mix all the ingredients in the order given. Then, drop by spoonfuls onto a greased cookie sheet. Bake in a 375 degree oven for 12 to 14 minutes. You may substitute raisins, pecans or coconut for the butterscotch chips. This recipe makes 4 dozen cookies.
Mincemeat Drop Cookies

• 3/4 cup shortening
• 1 1/2 cups sugar
• 3 well-beaten eggs
• 3 cups flour
• 3/4 tsp. salt
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 9-oz. package dry mincemeat
• Grated rind of one lemon
• 3 tbsp. water
• 1 cup nuts

First you cream shortening and sugar together. Then add the eggs and beat well. Next, sift together the flour, salt, baking soda and cinnamon. Add half of the sifted dry ingredients to the creamed mixture and add the finely crumbled mincemeat, lemon rind and water. Stir this mixture until blended. Finally, add the nuts and remaining flour mixture and mix well. Drop the dough from a teaspoon onto a cookie sheet. Bake at 350 degrees to 10 to 15 minutes. You may use one cup of canned mincemeat instead of the dry mincemeat. This recipe makes 4 dozen cookies.

For more great cookie and dessert recipes, please visit My Sweetie's Favorite Dessert Recipes at http://www.favorite-dessert-recipes.com. Also, see other recipes in the cooking section at http://www.single-family-home-remodeling.com.

How To Cook Salmon - The Salmon Croquettes Recipes

Probably, you've already tried lots of recipes for salmon like baked, broiled salmon and you want to learn other recipes that you can cook for the family. Why not try these healthy and simple to prepare salmon croquettes recipes.
SALMON CROQUETTES RECIPES - I
Firstly, mix together one tablespoonful of butter and two tablespoonfuls of flour and cook them. Add one cupful of cream, and cook until thick, stirring constantly. Take from the fire then add one egg well beaten, and one pound of cold cooked salmon flaked. Let it cool down and shape into croquettes, dip into egg and crumbs, and fry in deep fat. Serve with any preferred sauce.
SALMON CROQUETTES RECIPES - II
Mix one tablespoonful of butter and three tablespoonfuls of flour together and cook them. Add one cupful of cream, and cook until thick while stirring constantly. Afterwards, season with salt, red pepper, and minced parsley, take from the fire. Add the juice of a lemon and a can of flaked salmon. Mix thoroughly and let it cool down. Shape into croquettes, dip in egg and crumbs, and fry in deep fat.
SALMON CROQUETTES RECIPES - III
Cook together one tablespoonful of flour and two of butter, add a cupful of cream or milk, and cook until
thick, stirring constantly. Take from the fire, add an egg well beaten, half a cupful of crumbs, a small can of flaked salmon, and salt, red pepper, and powdered mace to season. Mix thoroughly, cool, shape into
croquettes, dip into egg and crumbs, and fry in deep fat.
SALMON CROQUETTES RECIPES - IV
Mix and cook two tablespoonfuls each of butter and flour together and add one cupful of cream in which the yolks of two eggs have been beaten. Cook until it gets very thick while stirring constantly. Take from the fire, add a pound can of salmon, flaked, salt and pepper to season, and a teaspoonful of minced parsley. Stir in the beaten whites of the eggs and cool it down. Shape into croquettes, dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.
SALMON CROQUETTES RECIPES - V
Cook together two tablespoonfuls of butter and one of flour. Add one cupful of milk and cook until thick,
stirring constantly. Add a small can of flaked salmon, pepper and salt to season, and three eggs well beaten. Reheat, but do not boil. When it thickens, take it from the fire and cool it down. When it's cold, shape into croquettes, dip in egg and crumbs, and fry in deep fat.
SWEDISH SALMON CROQUETTES
Mix together one cupful of white stock with a tablespoonful of butter, the yolks of two eggs, and parsley, pepper and salt and cook with grated onion as seasoning. Then add a can of flaked salmon and cook until thick, stirring constantly. Cool it down, shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with Tartar Sauce.

For more great tasting, healthy, easy to cook and prepare Recipes for Salmon that will make a huge difference to your family meal, feel free to visit our How To Cook Salmon - Home of Recipes for Salmon blog and you'll certainly never run out of recipes for salmon again.

The Best Jambalaya Recipe - Creole

To the many people have never heard of, or tasted the jambalaya before, this is a very savory local cuisine that is known to have originated from Louisiana in the United States. It is a simple and very delicious rice dish that has three popular variations:
• The Cajun Jambalaya,
• The Creole Jambalaya, and
• The white Jambalaya
To prepare of the best jambalaya recipe, here is a traditional Creole Jambalaya recipe that is bound to tickle the taste buds.
Ingredients:
• 2 and ½ cups of rice, long grain ones will do
• About 142grams of chicken, cut them into about 2.5cmsq. cubes
• About 85grams of pork ribs, cut them same size as chicken. Smoked pork doesn't work!
• About 142grams of ham cubes
• About 170grams of Andouille sausage, recommended but substitutions will do if unavailable in local market
• About 343grams of raw-shelled shrimps
• A 0.35l of hand crushed tomatoes, a must!
• 1 and ½ cups of finely chopped onions
• 1 cup of finely chopped celery
• 1/2 cup of finely chopped red bell pepper
• 1 cup of finely chopped green bell pepper
• 2 cups of chicken stock
• 6 cloves of crushed or pressed garlic
• Clam or vegetable juice, as needed - No water!
• ½ tablespoon each of white, red and black peppers
• 1 tablespoon of pale dry sherry, if desired
• ¼ teaspoon of finger-crushed saffron
• ¼ teaspoon of monosodium glutamate
• 1 and ½ teaspoons of Hungarian HOT paprika
• ¼ teaspoon of thyme
• 1 small bay leave
• 3 tablespoon of Spanish olive oil, a must!
Cooking Instructions
1. Heat the olive oil in the Cast Iron Pot or a Dutch oven
2. Add the peppers, onion, garlic and celery and stir, cook on high flames until ingredients are translucent
3. Add the chicken and pork and keep stirring until the turn white
4. Add the Ham and sausage and stir for about 3minutes
5. Add the tomatoes and stir for 5minutes
6. Lower the heat to medium and add the chicken stock and stir
7. With same heat, add all the other seasonings except the sherry in any order and stir. Allow to cook to about 20minutes.
8. Add the rice, cover the pot and cook for about 30minutes
9. Add the shrimp and the sherry
10. If needed or if the rice is not well cooked, add the Vegetable or Clam juice and stir it thoroughly. Allow to cook for another 5 to 10minutes
11. Turn off the heat and let it simmer and serve
This can serve about 8 people so, invite your friends and show off one of the best jambalaya recipe.

Stuart is writing for many websites, He enjoys writing on wide range of topics such as best jambalaya recipe and jamalaya recipe. You may visit for more details.

Raspberry Cookie Recipes - Get Ready For a Flavor Explosion!

Sometimes you have to be inventive to get your children to eat fruit. You seldom have to persuade them to eat cookies. So why not bake up something special that is healthy for them and easy for you? Get them involved in baking. If they prefer, use other berries or fruits. Or add more nutrients and vitamins by adding a spice. Try 1/2 teaspoon of cinnamon or 1/4 teaspoon cardamom. Experiment with extracts. Use vanilla, coconut or a little peppermint, if you can't find a raspberry extract or don't want to run to the store.
Raspberry Drop Cookies
Heat oven to 375 degrees Fahrenheit and grease (or cover with parchment paper) a flat cookie sheet. Baking time will be 12 to 14 minutes, depending upon whether you use fresh or frozen raspberries. The frozen ones have more moisture (try draining them first) and may take a little longer to bake. Only one bowl is necessary.
Cream: 1/2 cup butter, softened (1 stick)
with 1/2 cup powdered sugar
and 1/2 teaspoon raspberry extract
Add: 1 cup flour
Stir in: 1/2 cup chopped raspberries
Cream the first three ingredients for 2 to 3 minutes. Add flour and stir in the raspberries. Drop with a cookie scoop and bake 12 to 14 minutes. Cookies should have golden edges.
This batch will make just 16-18 cookies when using a tablespoon scoop, so you may want to double the recipe or make two batches using a different fruit in each. Your child can mirror what you do. Perfect for those independent kids, who want to do it themselves. Since there are no eggs, it is all right if you or your children want to flavor test the raw dough. I often use a non-hydrogenated vegetable oil/butter blend with about a third less fat. It works great. You can use bleached or unbleached flour, but the unbleached is less sticky and thus pops out of your cookie scoop easier.
This is a great way to use up those leftover raspberries, blueberries or even strawberries. I recently wowed a friend with my blueberry version using a coconut extract. Cut the blueberries in half and bake at 350 for 12 minutes. Figure about 80-89 calories for each raspberry cookie, depending on the type of butter you use.

Copyright 2011 by Linda K. Murdock.
Linda K. Murdock is the author of A Busy Cook's Guide to Flavor-Packed Cookies & Bars. This recently released book includes 63 different flavors with a cookie and bar recipe for each of the flavors. Flavors include her popular Eggnog Cookies, Lime (like key lime pie), Maple Yogurt Chip, Root Beer, Curry Pecan and others. Easy instructions and readily available ingredients make this a must for busy bakers, who prefer more flavor and less sugar in their desserts. To learn more go to http://bellwetherbooks.com

Chocolate Fondue - Two Delicious Recipes

Are you an old pro when it comes to making delicious desserts? Do your guests rave about your cakes and pies? The next time you have company over for dessert, why not try something different. Chocolate fondue has been in and out of fashion since the seventies and most people have tried it at least once. But if you want to try something new and exciting There are many different dessert fondues out there to satisfy just about anyone with a sweet tooth.
Recently dark chocolate has been in the news being declared as a new heart healthy food. Dark chocolate retains more flavonoids that other varieties of chocolate such as milk chocolate, white chocolate, cocoa or chocolate syrup. New research has also determined that eating a diet high in flavonoids helps reduce the risk of cardiovascular disease. Obviously this doesn't mean that you should run to the store to buy some candy bars. But it does mean that when eaten in moderation, dark chocolate can be a healthy choice as a dessert.
And whether is good for you or not, who can resist a fondue pot of hot melted chocolate just waiting for your to dip something into it. What better way to enjoy strawberries, bananas and other ripe fruits. But don't stop there. Be sure to try dunking some salty treats into the chocolate such as pretzels and potato chips. Mixing sweet and salty foods creates a unique flavor that you are sure to enjoy.
So not only is chocolate delicious, but it is now considered a heart healthy food as well. Those are some excellent reasons to add a few chocolate fondue recipes to your recipe book. Why not try one of these chocolate fondue recipes tonight?
Dark Chocolate Fondue
12 ounces Premium Dark Chocolate (chopped)
3/4 cup Whipping Cream
2 teaspoons Kahlua or other coffee liqueur (optional)
- Over low flame, heat whipping cream until warm (DO NOT BOIL)
- Slowly add the chopped dark chocolate while stirring
- Stir until the mixture becomes smooth
- Stir in liqueur
To Dip:
Strawberries, Bananas, Sliced Apple, Cubes of Pound Cake, Cubes of Angel Food Cake, Pretzel Sticks, Chunks of Pineapple, Marshmallows, Potato Chips
Mint Chocolate Fondue
1/2 cup Heavy Cream
2 tablespoons Peppermint Liqueur
8 ounces Semisweet Chocolate
- Warm the heavy cream over medium low heat
- Add liqueur
- Grate the chocolate or break into small pieces and slowly add to mixture while stirring
- Stir until the chocolate is melted
To Dip:
Candied Fruit, Pears, Peach Slices, Cubes of Pound Cake, Cubes of Angel Food Cake

Anthony is the webmaster of GoFondue.com. For more Fondue Recipes please visit http://www.gofondue.com

Paleo Diet - The Importance Of Planning Your Paleo Meals

Anybody who currently follows the paleo diet knows the importance of planning your meals. In fact, Your success is determined on how well prepared you are. A lot of people new to the paleo plan find it frustrating when organizing their dishes and it is with good reason. Before we go into how to begin the planning procedure, let us recap on the foods we are supposed to eat and those which we are to stay away from.
The Paleo diet is founded on the foods the cavemen ate a long time ago. During the paleolithic era, when the early humans roamed the earth, they only consumed foods that they could find. They went out hunting for meat to be eaten, including fruits and veggies from crops they stumbled upon as well as seafood from water sources. Most of you are probably wondering about other foods like milk and grains, surely they must be acceptable since they are considered healthy by today's standards. Well, our forefathers were hunter gatherers who traveled from place to place, consuming food sources they found. Because they never stayed in one area for long, farming and raising livestock for milk sources was never explored. It wasn't until 10,000 years ago that agriculture was utilized by humans.
The finest approach when beginning your paleo meal planning is to prepare your foods early in advance, especially if you have a full time job. You might want to start the preparations on a Sunday evening for Monday's breakfast or lunch. The reason I say breakfast and lunch is because those are the meals that you won't have much time in the morning to prepare. Dinner however is more leisurely to manage for the reason that you will be at home and therefore have more time on your hands.
Another tip is to save your spare foods. Don't ever throw away food, store it up and place it in the fridge. You can recycle the leftovers for a quick paleo breakfast or lunch. In addition, as you prepare your dinners, cook more food than usual so that you always have a good amount of leftovers. The major foods I usually keep on as leftovers are steaks, chicken, and also hamburgers. They serve as brilliant quickie meals for the next day.
For breakfast, hard boiled eggs along with vegetables and fruits are the most commonly eaten, for the reason that it's the simplest to make. Scrambled eggs are fantastic too if you have time to prepare it. One thing to remember is that many individuals get worn-out eating eggs constantly and if you find yourself falling into that category, you can prepare a quick blend to start up your day. What I do is I toss fruits from my fridge into a blender, pour in a small amount of almond milk and a scoop of whey protein, and add just a few ice cubes before I blend them. It only takes a few minutes to make and its quite tasty.
Lunch doesn't really take some thorough meal planning because like everyone, you will be working. A salad and a fruit create an ideal lunch. My salads usually comprise of chicken, lettuce, onions, and bell peppers. For dressing I use olive oil to give it some flavor. Contrary to what most people believe, lunch is a smoother part of your day because you can purchase a plate of salad at any fast food or convenience store. Pot roast or some meat chilli can be an amazing substitute but make sure to prepare it the night before, they serve as a way to switch up your paleo lunches from the usual salad.

Now that you know the importance of effective paleo meal planning, be sure to visit http://paleodiet.risap.com for more resources such as sample paleo menus, delicious recipes and more!

Healthy Foods in Paleo Diet

As disease and obesity begin to get out of hand in today's world, the search intensifies for the perfect diet that would bring down the incidence of these major health problems. The search may have ended in the Paleo diet which consists of foods that our prehistoric ancestors consumed before the advent of agriculture and modernization of food preparations. The growing consensus is that this diet is the ultimate in high-nutrition foods.
The foods in the Paleo diet are good sources of energy and protein such that an increasing number of athletes now stick to this daily diet. A switch to this diet is not so hard to do since the foods in it are pretty much the same things we eat every day. The key is how you obtain and prepare these foods.
Basic Paleo diet foods.
The foods that are essential to this diet are animal and poultry meat, fish, fruits and vegetables. These food items must be consumed fresh, free of fats and additives and cooked just slightly. Your goal is to approximate the ways the cavemen ate their foods when fire for cooking was yet to be perfected and they ate their meats and plant foods as soon as they were hunted or gathered to prevent spoilage. For this reason, the foods that came to be known after the agriculture revolution should be avoided. The foods under this heading include sugar, salt, grains and dairy products which make people susceptible to weight increase that leads to diabetes and heart problems.
Benefits of Paleo diet
The foods in this diet are low in carbohydrates since it avoids grains, potatoes, bread and sweetened beverages that are high in carbs. Carbohydrates are good provider of energy for other living organisms but are not essential in humans. The human body can derive its energy from protein and certain fats which pose less health risks.
While the Paleo diet supplies less carbohydrates, it provides lots of fiber that comes from most fruits and vegetables. Enough fiber in your diet will make you feel full for a longer period and thus prevent you from overeating. It will also help you lower the risk of developing heart diseases, cancer, kidney stones and diabetes.
The Paleo diet is also useful in combating the symptoms of allergies especially those caused by foods. Such allergies take place because of chemicals and preservatives contained in certain foods. The Paleo diet does not contain the allergy-causing gluten and casein, which are commonly used in food processing. All this means that you can shed those extra pounds without the use of food supplements and expensive but risky reducing pills.
The caveman survived the harshness of the planet earth at the dawn of civilization by making the basic foods in nature their everyday staple. All they had were meat, fish, fruits, vegetables and nuts in their rawest form. They were more energetic, had leaner bodies and suffered from less of the illnesses that plague today's humans.

Ernesto L. S. is a paleo diet expert. For more great information on paleo books, visit http://www.cavemanpaleolithicsecrets.com.

The Paleo Diet Eating Plan - A Solution for A Healthier Body

The Paleo diet is what you need if your goal is to achieve and maintain a healthier body. The concept is simple and straightforward. Your approach to diet should be one like the cave men where you eat only natural and organic food and avoid processed food.
Following this plan, you should not eat grains, dairy, and their products, as they are not suitable for the body's food consumption. It was only during the agricultural and industrial revolutions that human dietary habits drastically changed to accommodate these produce and products.
The result of these drastic changes in the eating habits of human is not favorable to the health. In fact, according to the Paleo diet program, these dietary changes have damaging effects such as exposing the body to deadly diseases and serious health problems resulting to a shortened lifespan.
The Paleo Basics
Under the Paleo program, you will eat food designed for human consumption before all these revolutions changed the dietary habit. You will have to avoid all processed food. The Paleo diet believes that processing contaminates food with chemicals and toxic substances that are harmful and damaging to the body.
Instead, the diet promotes that eating of natural and organic food, especially fruits and vegetables that you can eat at their most natural condition even in unlimited proportions. This way, your body is free from contaminants, preservatives, and toxins from processed food.
How to Make the Diet Work
You can follow this simple Paleo diet eating plan to start benefiting from the program:

• Create your Paleo meal plans. Remember to keep it simple and easy to follow to ensure greater success. The key to success is in planning your Paleo meals.
• Make sure that all of the necessary ingredients are available. This will sustain your momentum in following your meals.
• Begin your diet by preparing the food that you like and are familiar with. As soon as you get accustomed to your Paleo diet plan, you can then start to experiment and introduce new food gradually but steadily.
• Enjoy eating your Paleo meals. Visualize how healthy your body can be and how you can live longer by sticking to your Paleo diet regimen.

Tips to Increase Success

• Use the Paleo Food Lists so you will have an easy reference on what food to eat and what food to avoid;
• Your Paleo meals should begin with the easiest recipes of dishes that you like the eat the most;
• Read Paleo books that will show in easy systematic manner how you can get the most from the this diet.

What You Can Gain
By following the Paleo diet, you will be able to train yourself from avoiding processed food and reducing the amount of toxins that enter your body as a result. Since you are re-learning to eat only natural and organic food, you enjoy a healthier diet that can reduce your excess weight, make you feel better, and make you look good.
More importantly, if you want to stay away from degenerative diseases including the deadly cancer, then you must start your Paleo diet eating plan right now.

The Lifestyles100 web site has more articles and information about the Paleo Diet. You can also pick up my new Nook book on the Paleo diet at Barnes and Noble.

Valentines Day Pancakes Recipe From Yorkshire Pudding Batter Mix, Really

Being a Yorkshire lass I've used a Yorkshire pudding recipe many times over the years, but that's been mostly to make them the traditional way and to be eaten with the Sunday roast whether it be beef, pork, lamb, chicken or turkey. Of course they are associated with roast beef mainly but they taste just as good with other types of roast dinners and it's surprising how flexible they can be.
Originally they were dished up as a starter to fill you up before the main course so that you didn't want as much expensive meat. Nowadays they are usually part of the main course alongside meat, potatoes, vegetables and gravy, but they have been known to appear as a dessert too!
One of my favourites is Toad in the Hole. Sausages baked in Yorkshire pudding batter mix and served with vegetables and a thick, tasty onion gravy. Or another variation of that can be found in many a cafe or pub dining area and that's giant Yorkshires filled with sausages and onion gravy. Or giant Yorkshires filled with roast beef, onions and gravy, though I'm sure that other types of meat would be just as good, depending upon your tastes.
Another variation came as a total shock to me. There I was in a Chinese restaurant in Castleford checking out the buffet and next to the spring rolls and wontons I saw a strange sight of small Yorkshire puddings filled with a chicken and vegetable sauce. Of course I had to try them but to be honest I found them a bit bland and wondered if a curry sauce would have excited the taste buds a bit more.
I've heard that they can be found in restaurants, but I've only ever found them in M & S. That is steak and mushroom baked in a pie made with the Yorkshire pudding batter mix. They are gorgeous and I would love to be able to make them but I can't figure out how to bake them with a top on and still get them crispy on the outside.
However, I'm a dab hand with the normal uses and experimenting with Yorkshire pudding desserts has been interesting and tasty. Mini Yorkshires baked in tart or muffin tins served cold with mandarin oranges inside them and topped with a dollop of lemon ice cream is delicious. Raspberries and either chocolate sauce or ice cream are an alternative filling, or kiwi fruit, strawberries and fresh cream. Almost anything goes really.
For Valentines day you can round your meal off with heart shaped pancakes made with Yorkshire pudding batter which also happens to be the same recipe as pancake batter mix.
Valentines Pancakes Recipe
Ingredients:
* Yorkshire pudding batter or pancake mix
* red food coloring
* Sliced fresh fruit including melon, passion fruit, strawberries and banana
* Lemon flavoured ice cream or squirty cream for the more adventurous!
Directions:
Mix a couple of drops of red colouring into your favorite Yorkshire pudding/pancake batter recipe, then spoon the pink batter into a heated skillet to form a heart shape. This method can also be used to form other fun shapes.
When cooked cool and top with slices of mixed fresh fruit and lemon ice cream. To make it more festive you can top with chocolate chips or cherries.
This is a nice light dessert to end a Valentines day or any other romantic meal.

Just click on the link to get a traditional Yorkshire pudding recipe and many more worldwide recipes and cooking tips. Or for romantic relationship advice click on love tips at any time of the year.

Meats and Fish Suitable For The Paleo Diet Meals

What should you eat on the Paleo diet?
All diets and all ways of living involve one key concept - BALANCE!!!
Use your head and listen to your body to stay healthy or regain health. Your body is constantly communicating with you if you will only listen.
When you begin the Paleo remember it's not an all or nothing situation. Nothing wrong with edging into it and also nothing wrong with straying off it occasionally. Don't be rigid in your acceptance or rejection of the Paleo, or more correctly, Caveman diet. Modify your eating habits and move at a comfortable pace that fits what you body is telling you.
This should be fun and you should enjoy the shopping for foods, the new recipes and cooking techniques and find yourself enjoying becoming healthier.
In most American diets the key healthy benefits are derived not from what you eat, but what you learn not to eat. Eliminating bad foods, such as sugars, will work wonders for your health. The substitution of fresh herbs provides the flavors one misses when sugars, salts and fats are extracted from your diet.
Starting with meats, eat as much as you want for breakfast, lunch & dinner. Cook the meats simply without too much added fat - broiling, baking, roasting, sauteing or browning, then pouring off excess liquid fat, or stir frying over high heat with a little oil (No deep fat frying except when you "got to have it!!"):)
Lean Beef (trimmed of visible fat)
Flank Steak
Top Sirloin Steak
Extra lean hamburger (7% fat or less)
London broil
Chuck Steak
Lean veal
Any other lean cut
Lean Pork (trimmed of visible fat):
Pork loin
Pork Chops
Any other lean cut
Lean poultry (white meat, skin removed):
Chicken breast
Turkey breast
Game hen breasts
Eggs (limit to 6 per week)
Chicken (enriched omega 3 variety)
Duck
Goose
Other meats
Rabbit meat (any cut)
Goat meat (any cut)
Organ meats
Beef, lamb, pork, chicken livers
Beef, pork and lamb tongues
Beef, lamb and pork marrow
Beef, lamb and pork "sweetbreads"
Game meats:
Alligator
Ostrich
Bear Pheasant
Bison (buffalo)
Quail
Caribou
Rattlesnake
Elk
Reindeer
Emu
Squab
Snapping Turtle
Goose
Kangaroo Venison
Muscovy duck
Wild boar
Wild turkey
Cervena & Whitetail deer
Fish:
Bass
Perch
Bluefish
Butterfish
Red snapper
Cod
Rockfish
Drum
Salmon
Eel
Scrod
Flatfish
Shark
Grouper
Striped bass
Haddock
Sunfish
Halibut
Tilapia
Herring
Trout
Mackerel
Tuna
Monkfish
Turbot
Mullet
Walleye
Northern Pike
Orange roughy
Any other commercially available fish, preferably local origin.
Shellfish
Abalone
Mussels
Clams
Oysters
Crab
Scallops
Crayfish
Shrimp
Lobster
Substitute herbal seasonings in place of sugars, salts, fats.

Bob Johnson is the founder of HerbFest, and also has over 35 years experience in electrotherapy and herbal nutrition. On the sister medical electrotherapy site, http://www.medfaxxinc.com, we have a video for anyone suffering from autoimmune diseases such as Multiple Sclerosis on how certain foods, known as "brain foods", can help restore the myelin sheath on nerves which is a recurring symptom of MS patients and how they begin to lose function. Dr. Janet Wahls, a MS patient herself, has done considerable research on "brain foods" and volitional exercise with electrical stimulation to stop the progression of MS.

Gas Grill Recipe for Grilled Ham With a Honey Orange Cranberry Glaze

Every holiday most cooks entertaining family and friends run into the same problem. It is difficult, if not impossible, to cook everything in one oven and have all the food hot and ready at the same time. I have a solution: utilize your gas grill. Appoint a grill master for the day and have him or her take over the outside cooking. I have perfected a grilled ham recipe over the years which I use regularly for holidays and other special occasions. The grill gives the ham a great flavor and a perfectly crunchy glaze that everyone loves.
Hams are fully cooked before they ever make it to the supermarket shelves. You never really "cook" a ham; you are actually just warming it up. Although it is a fully cooked product, you will still want to cook your ham to an internal temperature of 140 degrees F. This will minimize the risk of food-born illness. This cooking process will take about 15 to 18 minutes per pound of ham, whether you do it in a gas grill or traditional oven.
The glaze can be cooked ahead of time, either on your normal stove top or using a burner on your gas grill.
Ingredients for the Honey Orange Cranberry Glaze
1 1/2 cups of cranberry juice
1/2 cup of orange juice
1/2 cup of brown sugar
1/2 cup of honey (I love orange blossom honey for this recipe, but any honey will work)
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
2 tablespoons of cornstarch
Directions for Preparing the Honey Orange Cranberry Glaze
Place all ingredients into a heavy-bottomed saucepan. Mix until well combined. Heat over medium heat while stirring constantly. Cook until the mixture boils and thickens. Set aside until the ham is ready to glaze.
Directions for Cooking and Glazing the Ham
Heat you gas grill to a medium heat, utilizing the heating elements on both sides but not the center. This will provide indirect heat for the ham, which will allow for even cooking without drying out the ham. Place the ham on the center of the cooking rack and close the gas grill lid. Cook until the ham reaches an internal temperature of 130 degrees F. You will need a probe thermometer for this; there is no other way to accurately measure the internal temperature and be sure the meat is safe to consume.
Once the ham reaches 130 degrees F, brush it all over with the glaze. Turn the center heating element on to increase the heat and provide a direct heating source for the glazed ham. Continue cooking until the ham reaches 140 degrees F; this should take about 10 minutes.
The Best Gas Grill For Making a Glazed Ham
You will want a decent gas grill for this task that is capable of providing even heating as well as holding heat in the cooking area. A cheaper model made of inferior materials will allow too much heat to escape, resulting in the bottom of the ham becoming much hotter than the top. This will make half of the ham juicy while the other half is dried out. Visit Gas Grill Reviews to find the best gas grill for making glazed ham and so much more. You will find thousands of reviews as well as a handy buying guide to help you along the way.

Heather Krasovec, creator of http://best-gas-grill-reviews.net/, uses her extensive experience in food based industries to help consumers make the best choices when purchasing outdoor cooking equipment.

Delicious Paleo Late Night Snack Ideas

Those who follow the Paleo diet, might end up in a dead end when it comes to snacks recipes. Restrict ingredients might size down the ideas for snacks, especially the Paleo late night snacks.
Everyone has experienced the need for a snack late at night while watching TV or on the computer. The question is: What shall I eat? Although it might sound difficult to figure out, it is rather easy to get a Paleo snack if we have some simple ingredients at home.
Fruit and nut bars
One of the easiest ways to get a good Paleo late night snack is through fruit and nut bars. They are available in supermarket shelves and ready to be eaten on the spot. Special Paleo packages will provide the necessary nutrients without the need to worry about cooking or getting the Paleo ingredients. Of course fruit and nut bars can also be prepared at home. Almonds, pecans, pistachios, macadamia nuts and honey are some of the necessary ingredients to be used in the preparation. Having pre-made snacks available, is the best way to take care of the stomach late at night.
Vegetables
Fully Paleo, vegetables can be eaten in large quantities and they are one of the preferred food in the Paleo diet. Whether it is a carrot, lettuce or tomato, they can be eaten without being cooked; therefore they are an excellent alternative to a Paleo late night snack that may require cooking, or intricate preparation.
Fruit
Although fruit should be eaten moderately while on a Paleo diet, a little snack does not do any harm. A small banana, kiwi, grapes, pears, apples or strawberries can be eaten without any extra ingredient. However, almond butter or honey can be added for additional flavor.
Miscellaneous
There are other snacks that can be made by mixing several ingredients like:
Fruit and nut salad:where the taste of fruit is intensified by the flavor of several types of nuts. Honey can always be added as a natural sweetener.
Meat and fruit:stuffed dates where almonds, nut butter and bacon are all combined with dates turning this combination into a mixture of flavors and healthy nutrients. Although this recipe has a cooking time of 20 to 25, it is worth every waiting minute. The stuffed dates can be cooked during dinner time and saved for later, already thinking about the late snack that will be needed.
Vegetable Mini Quiche:Eggs, meat and vegetables are the three main ingredients for the mini quiches. Very easy to prepare and with a maximum cooking time of 30 minutes, these mini quiches are terrific snacks that taste even better when they are cold. They can be cooked during lunch or dinner or even overnight. Having them available in the kitchen means being tasty Paleo late night snack ready.
There is an endless list of Paleo late night snacks available. Sometimes we just have to let our imagination wonder and combine different foods to get tasty, healthy and fully Paleo snack recipes. Like in other Paleo recipes, adding a new ingredients or replacing one with a different ingredient is the best option to get a big variety of recipes.

Get more Paleo late night snack ideas, get 10 free Paleo recipes and learn how to get hundreds more recipes at http://www.thepaleodietrecipesblog.com

5 Ingredients or Less Vegetable Side Dish Recipes

A healthy diet should include 5 to 7 fruit and vegetable servings every day, are you getting enough vegetables in your diet? If not, I have a four 5 ingredients or less vegetable side dish recipes to share with you.
Two of these recipes are made in the microwave oven and one is made on the stove top so they are great for busy weeknight evenings. The final recipe is made in your conventional oven and is great for weekend family dinners.
Marinated Soy Sauce Mushrooms
2 sticks butter
1 1/2 cups granulated sugar
1/2 bottle of soy sauce
4 (12 ounce) packages of sliced mushrooms
In a large frying pan, saute the sliced mushrooms over low heat. Stir in the granulated sugar and soy sauce. Cover and simmer the mixture on low to medium heat for 15-20 minutes or until mushrooms are tender.
Microwave Cheesy Mixed Vegetables
1 small bag of frozen mixed vegetables
1 cup stuffing mix
8 oz. shredded cheddar cheese
4 tablespoons butter or margarine
Microwave the frozen mixed vegetables according to package directions. Place butter in a glass measuring cup and microwave it for 15 seconds or until it is melted. Pour the melted butter over the stuffing mix and stir well so that everything is combined. Place the veggies, stuffing mix and shredded cheese in a microwave safe dish and microwave on high for 2 minutes or until the cheese has melted. Serve immediately.
Oven Baked Frozen Peas
20 oz. bag of frozen peas
1 can cream of celery soup
1/2 cup seasoned bread crumbs
4 tablespoons butter, melted
salt and pepper to taste
Grease a 2 quart casserole baking dish with butter. Defrost frozen peas in the microwave according to package directions. Place thawed peas and soup into the casserole dish and stir them together. Melt butter in the microwave and mix it with the seasoned bread crumbs. Pour bread crumbs into the casserole dish along with salt and pepper. Stir so that all ingredients are well combined. Bake uncovered in a preheated 350 degree oven for 35-40 minutes or until done.
Microwave Glazed Carrots
1 lb. fresh carrots
1/4 cup water
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon dill
Wash and peel the carrots and slice them down into 1/4" thick rounds. Place water into a 2 quart casserole baking dish and add in your sliced carrots. Cover dish and microwave on the high setting for 7 minutes. Let it stand in the microwave for 3 minutes and then drain away the water. Stir in the butter, brown sugar and dill and microwave for an additional 2 minutes. Serve immediately.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning a variety of foods for her family. Shelly is the owner of the popular foodie blog called Shakin 'N Bakin in the Kitchen at http://wahmshelly.blogspot.com where you can find menu ideas, cooking articles & tips and hundreds of free delicious recipes for real moms.

Introduction To The Paleo Diet Also Known As the Caveman Diet

This article is a brief description and introduction to the paleo diet. It puts in plain words what the diet is, and the principle behind it, what foods are and aren't included and the advantages of living a paleo lifestyle.
The paleo diet plan developed millions of years ago and it is also called the "caveman diet". Take a step back in time with me, thousands of years back, people were taller, more slender, athletic, much healthier and more skilled. I'd say that's where we got the wheel from. Sorry bad joke.
Any way back to what I was saying.
During the paleo time period, people ate fish, fresh meat, fruits, and vegetables, along with other natural foods. A good wholesome paleo diet if you know what I mean.
People from the Caveman era had a healthier immune system, more energy, better sleep habits, better weight control due to the naturally fresh food they consumed and the kind of work they did in search of food and shelter to survive. Some of the things you will experience with the paleo diet is increased energy, increased Sex drive, clearer, Smoother Skin, weight loss, better performance and shorter recovery time, not to mention a stronger immune system. These things come after a period of detoxification the paleo diet provides.
The caveman's food was packed with all the natural vitamins and nutrients that the body needed. These paleo recipes which had more calories, and more protein for recovery, but less fat also provided their energy each day. Just think of how extreme a caveman's life was if the paleo diet kept him in shape, just think of the benefits it would have in the present time.
The paleo diet helped the caveman get and maintain their natural strength, weight, blood sugar level, mind power, and stamina through diet just like any diet should. I mean how many diabetic cavemen have you read about? I could be wrong about this but it makes too much sense not to be true.
Even though we have come along way in the storage of our food, with chemicals like sodium nitrate, salt, Aspartame and Phenylalanine. which is used in the preservation process and substitutions of our food. which are all fine in small doses, but they sabotage our metabolic rate and also cause health problems when consumed in bulk. All things in moderation. Right? If too many carrots can turn your skin orange, and yes beta-carotene is harmless but it also isn't used in every product on the grocery shelf either. These chemicals yes prolong the shelf life, but at what expense?
Some of these very additives discussed above have been linked to health problems as serious as brain lesions, seizure activity, and tumors. I am not writing these things to scare you; the truth is the truth, and information is power. The more I investigate the more unsettled I am getting about this subject.
A good paleo food list would start from the outside walls of your local grocery store or your local farmers market. A well balanced paleo menu starts with home grown or organic foods.This is just the tip of the iceberg the way the paleo diet plan puts it all together is really the key. From paleo snakes to paleo meatloaf the variety of foods will leave you wanting nothing in the taste and variety section of your meals. http://www.paleorecipe-book.com/

You might think that you have to change your whole life. I am here to assure you that you don't! You just have to be a little more diligent when you shop, and buy the food you are already buying for you and your family; buy a better paleo menu if you will. this information ended up being helpful as well as answered a few of your concerns regarding the paleo diet. http://www.paleorecipe-book.com