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Recipes : Frozen Strawberry Squares

1 cup flour
¼ cup brown sugar
¼ cup slivered & chopped almonds (other chopped nuts may be substituted)
½ cup melted butter
2 egg whites
½ cup granulated sugar
10 fluid ounces whipping cream
2 tablespoons fresh lemon juice
2 cups sliced fresh strawberries, crushed/smashed

1. Preheat oven to 325° F.

2. Combine flour, brown sugar, almonds and melted butter and spread in 8×8″ pan. Bake at 325°F for 20 minutes. Stir a couple of times. Cool

3. Once cooled, evenly press ⅔ of the mixture in the 8×8″ pan to create crust.

4. Beat egg whites and granulated sugar until stiff.

5. Beat whipping cream until soft peaks form.

6. Gently combine, beaten egg whites, whipped cream, lemon juice, and crushed strawberries. Spread mixture over crust.

7. Sprinkle remaining crust/crumb mixture on top.

8. Freeze for 3-6 hours.

9. Cut in squares to serve. Garnish with additional strawberries if desired.

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Sources : Frozen Strawberry Squares Photo | Frozen Strawberry Squares Recipe
Recipes : Pretzel Chicken


Pretzel Chicken

1/2 pound hard pretzels, coarsely crushed (4 cups)

1/2 cup canola oil

1/2 cup whole-grain mustard

2 tablespoons Dijon mustard

1/4 cup water

3 tablespoons red wine vinegar

Salt and freshly ground pepper

6 large skinless, boneless chicken breast halves

Preheat the oven to 400°. In a food processor, pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs. Transfer to a large, shallow bowl.

Wipe out the food processor. Add the oil, whole-grain and Dijon mustards, water and vinegar and process until smooth. Season the dressing with salt and pepper.

Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs and transfer to a rack set over a rimmed baking sheet. Bake in the upper third of the oven for 20 to 25 minutes, or until cooked through. Slice the chicken and serve warm or at room temperature with the remaining mustard dressing.

MAKE AHEAD: The baked chicken and dressing can be kept at room temperature for up to 2 hours. NOTES For a crisp topping, it's essential to use thick, hard pretzels, such as the sourdough or handmade versions.

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Sources : Pretzel Chicken Photo | Pretzel Chicken Article | Pretzel Chicken Recipe
Tips : Dealing With Leftover Fruit

News Flash: we all let fruit go bad. Usually because we lose stuff to do with it and we bought too much.

Well, fear not! Ice Cream, Yogurt And Oatmeal will save the day!

Real simple tip today; all you have to do is sautee it!

Stick that peeled fruit on a skillet with some butter and slightly brown it. Instant topping/flavoring. No more fruit flies.

You're welcome.

Sources : Leftover Fruit Photo
News : Low Carb Diets Don't Guarantee Fat Burn

If you've ever tried to lose weight, you've probably gotten drawn into the argument over whether it's better to cut carbs or fat from your diet. A new study doesn't completely resolve that question, but it does provide an important insight.

Some proponents of the low-carb diet insist that you must cut carbs to burn off body fat. Their reasoning goes that when you cut carbs, your body's insulin levels drop, and that's essential in order to burn fat.

To put that question to the test, Kevin Hall at the National Institute of Diabetes and Digestive and Kidney Diseases and colleagues recruited 19 obese volunteers (average weight over 230 pounds) to participate in a rigorous study.

For two weeks they were kept in a lab around the clock, where scientists could provide them a precise diet. One group got a low-carb diet that reduced their total calories by 30 percent. Another group went on a low-fat diet that also reduced their total calories by 30 percent. Then, after a few weeks of rest, the two groups switched diets.

As Hall now reports in the journal Cell Metabolism, cutting carbs did work.

"We cut the carbohydrates, insulin went down, and fat burning went up, exactly the way that theory predicts, and people lost fat," Hall says.

The average participant lost about a pound of fat over two weeks, and about 4 pounds of weight total (the rest was probably water).

But Hall's study also showed that the low-carb, low-insulin conditions were not necessary to shed body fat. In fact, the low-fat diet also led to the loss of about 1 pound of body fat. So it was just as good.

Hall says, so much for the idea that only low-carb diets can help people shed fat. "That theory, as it stands — that very strong claim — is certainly not true," he says.

Instead, his evidence favors those who say if you want to lose body fat, total calories matter most.

"All calories weren't exactly equal when it came to losing body fat ... but they were pretty close," he says.

"I love this paper!" says Susan Roberts, a professor of nutrition at Tufts University, who was not involved with the research. She says it cuts through an amazing amount of noise that surrounds diet advice.

"There are too many commercial interests, there's too many bad research studies ... that get too much attention. And this a really good, high-quality study that helps get rid of some of the confusion," she says.

She agrees with Hall that it dispels the notion that fat loss absolutely requires a low-cab diet. "They've shown that that's bogus," she says.

Roberts wrote a commentary that accompanies the research paper. She says with this bit of physiology settled, researchers can step back to ask some more practical questions, such as what is in fact the best diet to reduce body fat. That's not just a matter of body chemistry.

"This [paper] doesn't say anything about how easy it is to stick with a high-carb or a high-fat diet," she says. And it's no use having a diet that people can't maintain.

Hall says some people might find it's easier to cut calories by limiting fat. Other experiences suggest that some dieters do better on a low-carb diet. He cites some studies that show that, over a six-month period, people do tend to lose more weight on a low-carb diet compared with a low-fat diet.

"We would suggest that that's probably because they end up eating [fewer] calories in total," he says, not because physiology favors one approach over another.

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Sources : Low Carb Diets Photo | Low Carb Diets Article
Recipes : Tequila Sunrise Jello

3 tablespoons (3 envelopes) of unflavored gelatin powder
3/4 cups cold water
1 1/4 cups boiling water
1/4 cup sugar
1/2 cup clear (silver) tequila
1 1/2 cups Orange Juice (without pulp)
3/4 cup + 2 tablespoons of Grenadine
3/4 cup pitted dark sweet cherries.

Sprinkle 2 tablespoons (2 envelopes) unflavored gelatin over 1/2 cup of the cold water and allow the gelatin to absorb the water. Stir in 3/4 cup of the boiling water until gelatin is fully dissolved. Stir in sugar until dissolved. Stir in orange juice and tequila. Reserve 1 1/4 cup of the orange juice and tequila mixture and pour the remainder into a 6 cup mold. Refrigerate until gelatin is set but not firm (should stick to your finger when touched).

Meanwhile, stir 2 tablespoons of the grenadine into the reserved 1 1/4 cup of the orange juice/tequila mixture. Gently spoon into the mold over the first orange juice/tequila layer. Refrigerate until gelatin is set but not firm.

Meanwhile, in a separate bowl, sprinkle 1 tablespoon (1 envelope) unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 3/4 cup of the grenadine. Refrigerate until thickened to the consistency of a gel. Fold in cherries and gently spoon into the mold over the second orange juice/tequila/grenadine layer. Refrigerate until firm. Unmold and serve.

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Sources : Tequila Sunrise Jello Photo | Tequila Sunrise Jello Article
Drinks : Tennessee Honey Tea

1 oz. Jack Daniel’s Tennessee Honey 1/2 oz. Cinnamon Schnapps 1/2 oz. Triple Sec 3 oz. Unsweetened Tea

Combine all of these ingredients in a tall glass over ice, top with a squeeze of lemon and garnish with a sprig of mint

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Sources : Tennessee Honey Tea Photo | Tennessee Honey Tea Article