- Cranberries are great for stronger teeth. Apparently according to the Oral Health Foundation the polyphenols dark-colored berries such as cranberries and blueberries are ale to prevent harmful bacteria from sticking you gums and teeth. They suggest eating these berries straight after a meal to make the most of the benefits. Source
2. Researchers from Northwestern University in the US have developed a wearable skin patch that can screen your sweat for potential diseases and health markers. It is not available for purchase as yet but a great idea and hopefully will not take too long to come on the market. Source
3. Cheese is not only good for the soul it is also beneficial for the heart . An Australian study found a Mediterranean diet rich in cheese can significantly boost health outcomes for those at risk of heart disease. They believe even more so than a low-fat diet. My nieces wife Franny will love this.❤️
4. You may have heard that on average a person will swallow 8 spiders a year in your sleep. Probably not so. There is no scientific record of it ever actually happening. Spiders get most of the information about their surroundings through vibrations. Snoring, breathing and heartbeat will probably scare them away.
5. Pablo Picasso once said “When I was a child my Mother said to me, ‘If you become a soldier you will be a general. If you become a monk you will end up as the Pope’ . Well I became a painter and wound up as Picasso”
Those who are calorie conscious always seem to freak out when it comes to potatoes. Really when it boils or rather bakes down they are quite nutritious and with the right topping delicious. As you can see from the pictures below they really don’t have that many calories. I find with vegetables one potato is enough with any of those fillings or with Protein like a steak or chicken or fish.
My Source is Verywellfit.com and quite a good read if you are interested.
A Potato is a great add-on to your meal in the evening or lunch especially if you are looking at losing weight. It is filling and sticks to your ribs as my Mum used to say.
If you are interested in a healthier lifestyle I suggest you go to my website and find out a bit more about how you can do this with ease. Contact me if you want to know more
Medium Baked Potato – 150 calories
Medium Baked Potato With Butter: 250 Calories
Medium Baked Potato With Sour Cream: 210 Calories
Medium Twice Baked Potato: 160 Calories
Medium Baked Potato With Cheese Sauce and Broccoli: 400 Calories
Medium Baked Potato With Chili: 225 Calories
Medium Baked Potato With Baked Beans: 250 Calories
Medium Baked Potato With Tuna and Mayo: 275 Calories
Medium Baked Potato With Cottage Cheese, Ham, and Pineapple: 300 Calories
Medium Baked Potato and Salsa: 190 Calories
This looks so easy and something different to present for Breakfast.
“Cause If you Don’t do different nothing will change”
Here’s what you’ll need:
* 3 eggs, separated
* ⅛ teaspoon cream of tartar
* 3 tablespoons softened cream cheese or Greek yogurt
Here’s what you’ll do:
# Preheat oven to 300°F/150°C.
# Separate the eggs into two bowls.
# Add the cream of tartar to the egg whites and whip into stiff peaks.
# Add the cream cheese or yogurt into the yolks and mix until combined.
# Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.
# Line a baking sheet with parchment paper and place six dollops of the mixture on the tray (about ½ cup each).
# Spread out the circles with a spatula to about ½-inch thick.
# Bake for 30 minutes or until golden.
# Allow to cool for at least 1 hour.
# Enjoy with your favorite toppings!
This would make a great Sunday Breakfast.
Try this yummy ultimate cheese toasty especially if you want to impress.
This looks delicious and would make a great treat for school lunches
Yields: 8 cups
1 large glass/metal jar or bowl that has a wide opening. You want to avoid using a plastic jar or bowl because the chemicals in the plastic can leach into the kombucha during the fermentation period. It’s also possible that ceramic pots might cause lead to leach into the kombucha once the acid comes into contact with the ceramic glaze. Look for a big metal or glass jug/jar/bowl online or in large kitchen stores, and make sure the opening is wide enough to allow a lot of oxygen to reach the kombucha while it ferments.
1 large piece of cloth or dish towel to secure around the opening of the jar with a rubber band. It’s not recommended to use a cheese cloth since this allows particles to pass through. You can even try using an old thin cotton t-shirt or some simple cotton fabric from any textile store.
1 SCOBY disk. You will need to purchase a “SCOBY” disk and can find one either in health food stores or online at very inexpensive prices. A SCOBY disk can be vacuumed-sealed in a small pouch and shipped directly to your house for only a few dollars, while still preserving all of the active yeast ingredients.
8 cups of water (preferably filtered, but people who use tap water feel this works fine too). Some prefer using distilled water which will contain less contaminants or metals than tap water will. Distilled water is inexpensive (only like 88 cents a gallon) and can be found at most large drug or convenience stores.
1/2 cup organic cane sugar or honey. When it comes to sugar substitutions, some feel that it’s not a good idea to substitute cane sugar for another kind of sugar, honey, stevia or anything else. On the other hand some people have reported making kombucha successfully with raw honey. The quality of the sugar is important in order to avoid contaminants, so look for organic sugar. Yes, this is one of the few times we’ll tell you to use real sugar! Most of it is actually “eaten” by the yeast during the fermentation process, so there is very little sugar actually left in the recipe by the time you consume it.
4 black tea bags (preferably organic which some people have reported works better). Some people also like to use green tea, although black tea is the kind used traditionally in most cases.
1 cup of pre-made kombucha, which you can either buy or use from a previous kombucha batch that you or a friend made.
1. Bring your water to boil in a big pot on the stovetop. Once boiling, remove from the heat and add your teabags and sugar, stirring until the sugar dissolves.
2. Allow the pot to sit and the tea to steep for about 15 minutes, then remove and discard tea bags.
3. Let the mixture cool down to room temperature (which usually takes about one hour). Once it’s cooled, add your tea mixture to your big jar/bowl. Drop in your SCOBY disk and 1 cup of pre-made kombucha.
4. Cover your jar/bowl with your cloth or thin kitchen towel, and try to keep the cloth in place by using a rubber hand or some sort of tie. You want the cloth to cover the wide opening of the jar and stay in place, but be thin enough to allow air to pass through.
5. Allow the kombucha to sit for 7–10 days depending on the flavor you’re looking for. Less time produces a weaker kombucha that tastes less sour, while a longer sitting time makes the kombucha ferment even longer and develop more taste. Some people have reported fermenting kombucha for up to a month with great results, so taste test the batch every couple of days to see if its reached the right taste and level of carbonation you’re looking for.