By: Bruce A Tucker
When it comes to nutrition the first thoughts that pop into everyone’s mind is eating bland food, or starving yourself to lose weight. That is the furthest thing from the truth and my God if you are starving yourself to lose weight please stop immediately!
What many people do not realize is that if you eat less your metabolism will slow down. By slowing down your metabolism the rate at which you lose weight will also decrease. See what happens is your body will recognize that you are eating less and in turn go into a mode where it stores fat for energy later. It does this because it is not sure when more energy will arrive so it needs to save some for later. Amazing how complex the body is and regardless of what you do you are not going to fool it.
The best thing you can do for yourself and your body is to eat more. That is right, eat more! No that doesn’t mean eat more donuts and cupcakes and wash it down with additional two liter bottles of a sugary soda. It means to eat more often with well proportioned sizes of healthy foods.
Here is what you should do. It is a pretty simple plan and as long as you stick to it you will without a doubt lose weight.
Eat six meals every day. You will want to eat one meal every two and half to three hours each and every day. However you are not going to gorge yourself with food. You are going to eat well portioned meals.
Each meal should consist of equal portion sizes of protein, carbohydrates and green vegetables. A portion size should be the same size as your clenched fist. Now that you know how often to eat, what to eat and how much to eat, now you just need to substitute the above plan with food that you like.
For example, your first meal of the day could be one whole egg mixed with egg whites, combined with oatmeal or a slice of wheat toast. You can add you green veggie like spinach to your egg mixture and I personally think asparagus tips in an omelet are wonderful. Your next meal could be a pack of tuna, a small apple and a small leafy green salad.
You get the point. Learn how to prepare your meals in advance, in other words make them the night before, before you go to bed and it will be a lot easier on you the following day.
So you see losing weight and eating healthy really isn’t rocket science!
Article Directory: http://www.articledashboard.com
About the Author:
Mr. Tucker is the senior editor for Weight Loss Nation, an online resource where you can learn various tips and tricks on weight loss, fitness and nutrition.
Mr. Tucker is also a regular contributor on Mike's How-To Blog, an online resource that explains a step by step approach on How to do just about anything.
Monday, November 17, 2008
Friday, November 14, 2008
Mexican Food Started Here
by: Jane Butel
Most do not know the important role New Mexico has played in culinary history. Researchers and archeologists agree that New Mexico was one of the earliest settlements of the Mongolians and Tibetans when they came over the Bering strait to settle the Americas. The area has attracted visitors from before recorded history, who in turn created the pure, often spicy flavors known in New Mexico's foods.
Primarily chiles are both king and queen. Chiles themselves have been more developed in New Mexico than anywhere—especially since World War II, when Dr. Jim Nakiyami, a Professor at New Mexico State University gave his leadership to developing many, many new varieties of chiles.
And, most do not know that the first American wines were made in New Mexico. The priests, Jesuits and Monks brought the first cuttings of grapes here in the 1620's from Spain, thus predating the California wine industry by 140 years.
With Prohibition in the 1920's the wine making died out, not to get started again until 50 years later in the late 1970's. Now there are over 50 wine makers throughout the state making world class, award winning wines. The wines go very well with the chile laden traditional dishes as well as any kind of food or enjoyed alone. New Mexico is often credited with being the fountainhead of the Mexican taste. For it is there that the earliest settlers from Asia; who were the root population of the Western areas of the Americas, first settled and lent their primitive cooking methods and simple, straight forward ingredients to create a simple, frontier cuisine that continues to win the hearts and souls of all who try it.
>From New Mexico, the earliest settlers went south to populate Central and South America, taking their culinary customs with them. So there are similarities in the native cuisines of all the Americas.
No matter whether the chiles are the unripe green ones or the ripe red ones, they both provide the great benefits of capsaicin which is so amazing as an antioxidant.—often cited as the world's greatest anti-oxidant. And anti-oxidants basically are good for us as an inhibitor of cancer cell development among other claims.
Chiles enhance your entire body's functions—making your heart healthier, also your entire vascular system, enhancing your digestion, your skin and your waistline. They excite your endorphins more than any other food and on a scale of "runner's high".
So you gotta try them. Don't let the spiciness or hotness scare you—the hotter the healthier, however to begin with start mild and work up to hotter. You will be glad you did—but get ready, they are habit forming—nearly an addiction, so you will more than likely get hooked on the wonderfully exciting flavors.
However, if you do get uncomfortably hot and spicy chiles, just remember that you can tame them down quickly by eating or drinking anything sweet, dairy or acid such as lime juice or wine.
In this simplistic cuisine, created out of less than 10 major ingredients, corn is the real staple with the chiles being the personality. Beans are very important as are various members of the gourd and lily families to the cuisine.
Actually the combination of chiles, corn and beans is considered one of the three most healthy cuisines in the world. The other two are Eastern and Western Mediterranean.
Perhaps the New Mexican native's favorite traditional dish is Red Chile Enchiladas while most visitor's to our state prefer the Green Chile ones. In New Mexico, when an enchilada (which by the way means "in chile") is served as a main course, it is served flat, not rolled.
What most people think of as Mexican food elsewhere in the world, really is New Mexican food. And now, it is the most popular taste in America, outselling all other cuisines nationally. Tortillas outsell bread and margaritas are the most popular cocktail. Amazing, from such simple roots.
The flavors are purer, simpler and more robust by far in New Mexico than in Old Mexico, where the European influence was stronger in the development of their cuisine.
Some popular traditional New Mexican dishes are Carne Adovado, which was developed originally by the Spanish as a way to preserve pork after butchering. Red chile being the world's best anti-oxidant retards spoilage—a hint the Spanish learned from the Indians. The dish is a simple preparation of slow roasted pork that has marinated in a red chile and herb marinade. Amazingly good, if well prepared.
A truly native dish is posole, the bowl of many blessings--a dish made from lime (as in agricultural ground lime) soaked corn kernels. It is stewed with well browned pork bits, chiles and herbs. It is quite flavorful. Posole is a reverant dish due to the fact that posole is the Mother process for preserving corn and corn in the Native religions is the Giver of Life—their Eve so to speak.
New Mexico style chile rellenos are another native treat. They are traditionally stuffed with cheese and crusted with a meringue or corn crust and fried. They are quite good as a main dish or side dish.
A truly native ingredient is the blue corn, which was developed by the Ancients. It is smoked with pinon wood as they did not have access to agricultural lime for preserving the corn.
Sopaipillas were first made in 1620 in the courtyard in front of the San Francisco de Neri church in Old Town Albuquerque. They were first made as a treat for the Indians who attended church.
www.articlecity.com
About The Author
Jane Butel, the first to write about Southwestern cooking, has published 18 cookbooks, several being best sellers. She operates a full-participation weekend and week long vacation cooking school, an on-line school, a cooking club, a monthly ezine, a mail-order spice, cookbook, Southwestern product business and conducts culinary tours and team-building classes.
http://www.janebutel.com , 1-800-473-8226
Most do not know the important role New Mexico has played in culinary history. Researchers and archeologists agree that New Mexico was one of the earliest settlements of the Mongolians and Tibetans when they came over the Bering strait to settle the Americas. The area has attracted visitors from before recorded history, who in turn created the pure, often spicy flavors known in New Mexico's foods.
Primarily chiles are both king and queen. Chiles themselves have been more developed in New Mexico than anywhere—especially since World War II, when Dr. Jim Nakiyami, a Professor at New Mexico State University gave his leadership to developing many, many new varieties of chiles.
And, most do not know that the first American wines were made in New Mexico. The priests, Jesuits and Monks brought the first cuttings of grapes here in the 1620's from Spain, thus predating the California wine industry by 140 years.
With Prohibition in the 1920's the wine making died out, not to get started again until 50 years later in the late 1970's. Now there are over 50 wine makers throughout the state making world class, award winning wines. The wines go very well with the chile laden traditional dishes as well as any kind of food or enjoyed alone. New Mexico is often credited with being the fountainhead of the Mexican taste. For it is there that the earliest settlers from Asia; who were the root population of the Western areas of the Americas, first settled and lent their primitive cooking methods and simple, straight forward ingredients to create a simple, frontier cuisine that continues to win the hearts and souls of all who try it.
>From New Mexico, the earliest settlers went south to populate Central and South America, taking their culinary customs with them. So there are similarities in the native cuisines of all the Americas.
No matter whether the chiles are the unripe green ones or the ripe red ones, they both provide the great benefits of capsaicin which is so amazing as an antioxidant.—often cited as the world's greatest anti-oxidant. And anti-oxidants basically are good for us as an inhibitor of cancer cell development among other claims.
Chiles enhance your entire body's functions—making your heart healthier, also your entire vascular system, enhancing your digestion, your skin and your waistline. They excite your endorphins more than any other food and on a scale of "runner's high".
So you gotta try them. Don't let the spiciness or hotness scare you—the hotter the healthier, however to begin with start mild and work up to hotter. You will be glad you did—but get ready, they are habit forming—nearly an addiction, so you will more than likely get hooked on the wonderfully exciting flavors.
However, if you do get uncomfortably hot and spicy chiles, just remember that you can tame them down quickly by eating or drinking anything sweet, dairy or acid such as lime juice or wine.
In this simplistic cuisine, created out of less than 10 major ingredients, corn is the real staple with the chiles being the personality. Beans are very important as are various members of the gourd and lily families to the cuisine.
Actually the combination of chiles, corn and beans is considered one of the three most healthy cuisines in the world. The other two are Eastern and Western Mediterranean.
Perhaps the New Mexican native's favorite traditional dish is Red Chile Enchiladas while most visitor's to our state prefer the Green Chile ones. In New Mexico, when an enchilada (which by the way means "in chile") is served as a main course, it is served flat, not rolled.
What most people think of as Mexican food elsewhere in the world, really is New Mexican food. And now, it is the most popular taste in America, outselling all other cuisines nationally. Tortillas outsell bread and margaritas are the most popular cocktail. Amazing, from such simple roots.
The flavors are purer, simpler and more robust by far in New Mexico than in Old Mexico, where the European influence was stronger in the development of their cuisine.
Some popular traditional New Mexican dishes are Carne Adovado, which was developed originally by the Spanish as a way to preserve pork after butchering. Red chile being the world's best anti-oxidant retards spoilage—a hint the Spanish learned from the Indians. The dish is a simple preparation of slow roasted pork that has marinated in a red chile and herb marinade. Amazingly good, if well prepared.
A truly native dish is posole, the bowl of many blessings--a dish made from lime (as in agricultural ground lime) soaked corn kernels. It is stewed with well browned pork bits, chiles and herbs. It is quite flavorful. Posole is a reverant dish due to the fact that posole is the Mother process for preserving corn and corn in the Native religions is the Giver of Life—their Eve so to speak.
New Mexico style chile rellenos are another native treat. They are traditionally stuffed with cheese and crusted with a meringue or corn crust and fried. They are quite good as a main dish or side dish.
A truly native ingredient is the blue corn, which was developed by the Ancients. It is smoked with pinon wood as they did not have access to agricultural lime for preserving the corn.
Sopaipillas were first made in 1620 in the courtyard in front of the San Francisco de Neri church in Old Town Albuquerque. They were first made as a treat for the Indians who attended church.
www.articlecity.com
About The Author
Jane Butel, the first to write about Southwestern cooking, has published 18 cookbooks, several being best sellers. She operates a full-participation weekend and week long vacation cooking school, an on-line school, a cooking club, a monthly ezine, a mail-order spice, cookbook, Southwestern product business and conducts culinary tours and team-building classes.
http://www.janebutel.com , 1-800-473-8226
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