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Tips for a Healthy Diet & Good Life
During the holidays we always tend to treat ourselves too much with goodness and then, when our work or study reminds us of our duties, we tend to spend too much time sit and relaxed. If you want to fight those extra pounds, here are some great tips that my dietitian has wisely shared with me and that are able to improve anyone’s lifestyle and diet. – Avoid these types of food: meats, sweets, dried fruits and fruits in syrup, wine and all alcoholic beverages, butter, lard, margarine and fresh cream. – Prefer natural, seasonal, fresh and whole foods. You can use frozen food, while all canned foods are to be…
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Healthy Eating: Vegan Marinara Sauce – recipe
I cook, that’s fine. But I do it because I have to do it and when I can I try to eat something fresh and light and avoid meats. This time I show you how I prepared a marinara sauce for pasta without anchovies.Probably you are sceptical now, but my whole family did the bis! They appreciate the recipe.In my sauce there aren’t olives so it’s perfect if you don’t like them! The secret of this sauce is adding all the spices little by little and taste it frequently to easily adjust the flavor. I used: – a can of peeled tomatoes, – 2 tps olive oil or corn oil, – half an onion, – 1 clove…
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Healty Eating: Fuchsia Beetroot Salad – recipe
It’s colourful, easy to prepare and super healthy: it’s the beetroot salad! I often add beetroot to my diet because it has many good properties. It helps digestion, lowers cholesterol, it’s rich in minerals (magnesium, phosphorus, potassium and calcium) and it’s good in case of anaemia thanks to its iron and anthocyanins content. Maybe beets aren’t everyone’s cup of tea but they can be quite tasty and easy to serve with this fuchsia beetroot salad. Ingredients you need for this beetroot salad This “fuchsia salad” is ready in just 5 minutes and only needs: half red or a “delicate” onion a pack of pre-steamed beetroots 1 tablespoon…
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Healthy Eating: Guacamole – recipe
Are you hungry? The answer is guacamole, a perfect dish for a quick snack or a colourful hors- d’oeuvre. Maybe the colour isn’t so inviting, but the taste is excellent. Here’s what I used and how I prepared it: – half an avocado, – tomato pulp (I used a couples of teaspoons of tomatoes sauce I’ve done before), – garlic powder (or half mashed and cut to pieces garlic), – olive oil, – half lemon juice, – salt, – black pepper, – chilli powder. I cut the avocado in half, paying attention to the seed, and I crushed a half with a fork in a bowl. I added olive oil,…
