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Tips : Tricks For Veggie Haters

"Eat More Vegetables: 10 Tips to Help You Do you struggle to eat more vegetables? Does the thought of even trying to eat more vegetables turn your stomach?

That’s the way many think.

I think it’s true to say most people find it difficult to squeeze enough vegetables into their diet, and so if we’re serious about improving our health, we would do well to put vegetables first! It’s difficult to eat more vegetables…

I think part of the problem is because many limit the way in which they can add vegetables to their diet.

When they think ‘eat more vegetables’ they automatically think of adding a mountain of limp, over-boiled vegetables to their plate.

It doesn’t have to be that way.

Here are some tips to help you eat more vegetables each day…

10 ways to eat more vegetables…

1. Make veggie noodles
I think this is a super idea. You’ll need a mandolin slicer or a spiral slicer to create your vegetable noodles, zucchini and eggplant are good vegetable choices.

Or, if you want to try spaghetti squash, boil or bake until tender, then pull a fork through the squash to tear out spaghetti-like shreds.

2. Drink a smoothie
Smoothies are a brilliant and easy way to eat more vegetables, especially when you’re lacking in time.

Blend roughly 60% fruit, 40% green leafy vegetables, then add water, and voila! You’ve got yourself a healthy, great tasting snack, which you can enjoy on-the-go.

3. Make some soup
Try making chunky vegetable soup with lots of different veg added, or put your favorite vegetables into a blender with some spices or fresh ginger for something a little different.

If you’re trying to cut down your calorie intake, eating soup (or salad) before your main meal is a really effective way to do this.

4. Eat with the seasons
It’s so easy to pick the same vegetables over and over again, and therefore limit your diet and your tastebuds.

Instead find out what’s in season and go for that instead.

Don’t be put off if you’re unsure how to cook a particular vegetable. If you’re like most people, you’ll have a sack of unused cookbooks taking up room on your bookshelf. So, dust them off, and take your taste buds to another level!

5. Get marinating
We normally associate marinating with meats, but this can also be a great way to eat more vegetables.

Mushrooms, asparagus, broccoli, cauliflower, and string beans take to marinating particularly well.

A tasty choice for marinating is a mix of olive oil, crushed garlic, grated fresh ginger and some soy sauce.

6. Make a veggie sauce
If you usually buy readymade pasta sauce, instead blend a selection of your favourite fresh vegetables to make a healthier option.

7. Swap pasta and rice for sweet potato
I love potatoes, but if you’re after a little extra nutritional boost, sweet potatoes are a great choice.

When you’re stuck for time, pop them in the microwave to cook through, and then crisp the skins in a hot oven for a few minutes.

8. Munch on raw vegetables
This is my favourite way to eat vegetables now. When my hubby was young he would only eat vegetables raw, and still prefers them this way. As a result, this is how we eat them most of the time in our house.

I usually dip my raw veggies into hummus; almond or peanut butter are also good choices. Celery, broccoli, cauliflower, cherry tomatoes, and carrots are some of my favourites.

9. Wrap them up
Whether as an entree or main dish, wraps and veggies make a delicious option.

You could use a cabbage or lettuce leaf, then simply heap in the vegetables (raw or cooked), roll up and enjoy!

For extra flavour, top with some natural yoghurt and salsa.

10. Eat vegetables at each meal
To make sure you eat more vegetables, have them at each meal, not just as a side dish.

So, for breakfast perhaps have mushrooms and tomatoes (I know, technically a fruit!) with some eggs or bacon. At lunch a salad wrap (see above), or vegetable soup. And, for dinner at least two sides of vegetables. Also, don’t forget snacks, they can also be veggie rich.

All of these suggestions will help you to get the nutritious benefit that comes when you eat more vegetables. There really is no downside."

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Sources : Grilled Marlin Photo | Veggies Article
Recipes : Chicken Salad With Grapes

1 pound boiled chicken, cut into ½-inch cubes 1 cup chopped celery 1 cup red grapes, halved ½ cup dried cherries ½ cup roasted pecans, chopped 1 cup mayonnaise ½ teaspoon salt ½ teaspoon ground black pepper celery leaves, chopped (optional)

Add chopped chicken to a large bowl along with celery, grapes, dried cherries, chopped pecans, mayonnaise, salt and pepper. If using chopped celery leaves, add these as well. Stir together until just combined.

Cowtown Chow
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Sources : Chicken Salad With Grapes Photo | Chicken Salad With Grapes Article
News : Don't Fall For Arsenic Shock News

Winemakers fume over lawsuit that alleges dangerous levels of arsenic in wine.

"It's the equivalent of yelling fire in a crowded theater when there is no fire and in fact, everything's perfectly safe."

That's the response of Chris Lehane, a spokesman for The Wine Group, to a grandstanding lawsuit filed Thursday that claimed unhealthy levels of arsenic in California wine.

The class action, which was filed in the California Superior Court on behalf of four plaintiffs, appears to have little chance of succeeding because there is no established legal standard, either by the state or the US government, for arsenic in wine.

Moreover, the levels of arsenic (up to 50 parts per billion) described as "dangerous" in the lawsuit are half of those considered acceptable in Ontario, Canada, and one-fourth as high as those permitted in Europe and elsewhere by the OIV.

But in the court of public opinion, the accusation has already found a sympathetic ear. CBS News aired a report about the pending lawsuit on Thursday morning, and websites including Eater, Patch and The Business Journals were quick to parrot it. By Friday, who knows how far the "arsenic in California wine, oh my!" story will spread?

The arsenic story originated in the Denver-based laboratory of a man who appears poised to benefit. Kevin Hicks is not named as a party in the lawsuit, but attorneys for the plaintiffs said his lab did tests that showed some wines had arsenic levels higher than those allowed in California for drinking water.

"He went to the wineries. They didn't respond to him," attorney Michael Burg told Wine Searcher. "He wanted them to clean up their act. He issued a press release and nobody read it."

Burg said Hicks brought the data to the attorneys who filed the lawsuit.

On the day it was filed, Hicks' company BeverageGrades issued a press release saying: "BeverageGrades believes that retailers need a screening and certification model that allows them to assure their customers of the purity of all of the alcoholic beverages they sell, and particularly their control or private label brands." This is the service Hicks sells.

Health scare driven by money

"He has direct financial interest in this," Lehane said."This isn't about health concerns. It's about someone's economics."

Interestingly, the suit names only producers of cheap wines, which has several implications.

"The lower the price of wine, the more arsenic you are getting," plaintiffs' attorney David K. TeStelle said." It's also worth noting that these "cheap wine" producers being sued are large wine companies, and the ones with the most assets.

Stephen Cater, director of quality assurance for the Liquor Control Board of Ontario, told Wine Searcher: "In the past year alone, the LCBO quality assurance laboratory tested more than 11,900 wines for arsenic levels, including 1543 wines from California. All of the wines from California that the LCBO lab tested and subsequently offered for sale were below the maximum allowable limit for arsenic. We have not observed elevated arsenic levels in US wines compared to what is found in wines from other regions and countries."

While potentially dangerous, arsenic naturally occurs in soil. It can also be introduced into wine by filtering with bentonite and possibly through pesticide residue.

The US government recently issued limits for arsenic in apple and grape juice, and has standards for it in other food products. Winemaker Larry Brooks told Wine Searcher that the amount of arsenic in wine reported as dangerous in the lawsuit was the same that the Food and Drug Administration recently found was the average for brown rice.

California has a limit of 10 parts per billion of arsenic for drinking water, but Lehane pointed out that most people, including children, drink a lot more water than wine.

The Wine Institute issued a press release Thursday saying: "We are concerned that the irresponsible publicity campaign by the litigating party could scare the public into thinking that wine is not safe to consume, which is patently untrue."


Sources : Wine Photo | Wine Arsenic Article
Recipes : Mexican Eggs In The Pan

1½ tablesp. olive oil
1 large onion, chopped
8 ripe tomatoes, chopped
5-6 scallions, chopped
1 chilli, chopped
2 cloves garlic, chopped
½ teasp. ground cumin
Pinch of sugar
A little salt and freshly ground black pepper
4 Q Eggs
A tablesp. coriander chopped

1. Heat the olive oil in a frying pan.

2. Sauté the onion until golden. Add the tomatoes, scallions and chilli and cook gently for 5-6 minutes. Then add the garlic, cumin and sugar. Season.

3. Break an egg in each quarter of the pan.

4. Continue cooking until the eggs are just the way you like them.

5. Sprinkle with the chopped coriander and serve with warm flat bread or pitta bread.

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Sources : Mexican Eggs In The Pan Photo | Mexican Eggs In The Pan Recipe
Drinks : The Ginger Snap

1 1/2 measures of vodka
1 measure of ginger liqueur
<1 measure of lemon juice
Splash of sugar syrup
Grated Ginger
Pinch of nutmeg if desired
Cinnamon stick

Combine ingredients (other than the stick) with ice and shake Serve over ice in a tumbler, stir with the cinnamon stick

Cocktails And Cambridge

Sources : The Ginger Snap Photo | The Ginger Snap Article
Quickspots : Opa! Gyros & Kabob : Duluth : Georgia

Opa! Gyros & Kabob
Moe and Marzy were married in 1976 and came to the States due to Moe's acceptance at Jacksonville State University. Moe began working as a server then manager at a few local restaurants and developed a passion for the food industry and it was his dream to open a restaurant with his wife one day. After graduating from Jacksonville University with a business management degree and having their new additions to the family, their three daughters, Moe and Marzy moved to Atlanta, Georgia where they opened their first Greek and Mediterranean restaurant using their original and perfected recipes.

Moe and Marzy have established several restaurants all around Atlanta, and they felt that there was a need in the Duluth area for a small, comfortable neighborhood restaurant with great service and great authentic Greek, Persian and Mediterranean food. Opa! Gyros and Kabob is located on 2730 Peachtree Industrial Blvd Suite 108 Duluth, GA 30097

We chose the name Opa, which means a sense of joy and happiness, because we believe in a positive and optimistic way of living and a passion for life. We believe in celebrating life to the fullest and it is our hope to bring the same happiness and celebration for life to you! Because Opa! Gyros and Kabob is a family based restaurant, the concept and main goal is to share with the guest the same homemade foods we love and enjoy with our family with you. Our traditional homemade food is prepared fresh daily.

The Opa! menu consists of authentic Greek, Persian and other Mediterranean foods including our famous lamb Gyros, best quality lean meats for our Kabobs, homemade tzatziki sauce and vinaigrette dressing, and our homemade desserts! We take pride in our original recipes and are constantly experimenting to better our quality and taste.

Opa! has been rated 4.5 out of 5 stars on Yelp, 93% rating on UrbanSpoon, and a article published in the Gwinnett Daily Post! We thank you for that and hope to continue to provide you with great service, affordable prices, and most importantly great homemade foods we all can enjoy! So we hope to see you soon to experience it for yourself. We welcome every customer as if they are a guest at our home and always welcome your feedback! Currently Mandy, Moe and Marzy's middle daughter, is managing Opa! For any questions or comments please feel free to directly get in touch with Mandy. We greatly appreciate your business and hope to see you soon!

Menu Item : Lamb Gyro Platter : Opa! Gyros & Kabob

Gyro meat topped with Tzaziki sauce and feta cheese

Lamb Gyro Platter Review By Tamara G.: Atlanta, GA
Amazing! I had the gyro platter and it was absolutely delicious. The lamb was tender and flavorful. The tzatziki sauce was tangy, creamy perfection. The greek potatoes were very well seasoned and tasty. The greek salad was nice as well, heavy on the dressing (which I love) but if you like it lighter you may want to request to have the dressing served on the side.

I will definitely be back to try more things.

Opa! Gyros & Kabob Review By Helen C. : Duluth, GA
We came here late one flurry night because we were craving gyros and this place had good reviews. We showed up pretty late and close to closing but despite that the owners were super friendly and happy to take our order to go or even if we ate there. We both ordered gyro combos but with different sides. I got greek potatoes and Ricky got onion rings. It comes with also a drink for around $9 a combo. We both agreed after eating that it was a delicious even to go.

The owners seem like a happy family and we got to chat with them for a little and they are all super nice. I love family runner restaurants because it gives you that loving feeling that they really care about their customers.

And the interior I really liked also with the cool carpets.

Overall, I really like the family who own and run the restaurant, the location and easy parking, the food is delicious, and the price is good. I def recommend this place.
Contact Opa! Gyros & Kabob
Address : 2730 Peachtree Industrial Blvd #108, Duluth, GA 30097

Sources : Opa! Gyros & Kabob Photo | Gyro Photo | Gyro Platter Description | Gyro Review | Opa! Gyros & Kabob Review