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Pumpkin pie, turkey, sweet potato casserole, dressing,… The annual thanksgiving feast is something everyone looks forward to. If you are one of those people who have been secretly loosening their belt after gorging on the sumptuous dishes on the table, you are not alone. At Thanksgiving dinner alone, the average American consumes as much as 3,500 calories. That said, it is not surprising why most people pack on 1 to 3 pounds during the holidays.

Gaining weight over the holiday season is a national pastime. But wouldn’t it be great if this tradition-blessed binge didn’t wreck your waistline woes?

Here are a few tips on how to satisfy your desire for traditional favorites without resulting to a food coma.

Go heavy on the veggies

As compared to carbs and meat, vegetables pack fewer calories. While we are not suggesting that you steer clear from turkey or mashed potatoes, it would be a good idea to take larger portions of fresh fruits and vegetables.

Eat breakfast

Eat before the big feast. Start you day with a small healthful meal so you won’t be starving when you arrive at the gathering. This will give you more control over your appetite and prevent yourself from gorging on a 3,500 calorie meal.

Volunteer to help clean up

Thanksgiving tables are a beautiful and bountiful display of traditional favorites. That said, most of us tend to overeat.

Instead of helping yourself to a second serving, why not volunteer to help the host clean up? This will not only take your attention away from the food, the host will definitely appreciate the gesture. An added bonus, cleaning up will also help you burn some calories.

Plan a post meal walk

Eating less and exercising more is the key to avoid gaining weight during the holidays. Once you arrive at the dinner, let everyone know that plan to take a walk after the meal and encourage others to join. Once you get a few people in on board, it will be difficult to bail out. A brisk walk will not only help you burn some calories, it also a great way to enjoy time with your family.

 

With Fall right around the corner and school back in session it seems like we are always rushed for dinner, it can be hard to always figure out a quick, easy and healthy dinner idea. I know I feel the same way! I am always searching for a new recipe to try. I found this one:

Easy Healthy Recipe for Whole FamilyGarlic Chicken with Orzo Noodles
“This is a simple recipe with a spicy kick for garlic lovers. It is my combination of a much loved linguine and clam sauce dish and a recent introduction to orzo pasta. I have several variations for this recipe. Add more red pepper for extra spice. Substitute the chicken for clams or shrimp. Substitute the spinach leaves for diced tomatoes. I’ve also added spices such as basil, rosemary and oregano bringing a distinct Italian flavor to the dish.”

Ingredients

Original recipe makes 4 servingsChange Servings

Prep 15 mins Cook 15 mins Ready In 30 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

Recipe Found on http://allrecipes.com/Recipe/Garlic-Chicken-with-Orzo-Noodles/Detail.aspx?evt19=1

Roasted Brussels Sprouts With Crispy Capers and Carrots

Prep: 15 minutes; Cook: 18 minutes. People typically turn up their noses at Brussels sprouts. But carrots, capers, and parsley take these to another level, flavorwise.

Yield: Makes about 12 servings (serving size: 1/2 cup)

Ingredients

2 pounds Brussels sprouts, trimmed and halved
1 1/2 cups (1/4-inch) diagonally cut carrots
1/4 cup extra-virgin olive oil, divided
Cooking spray
1 tablespoon butter
1/2 cup well-drained capers
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 450º.

2. Combine Brussels sprouts, carrots, and 3 tablespoons oil in a medium bowl, tossing to coat. Spread on large roasting pan coated with cooking spray. Bake at 450° for 15 minutes or until tender, stirring occasionally.

3. Heat remaining 1 tablespoon oil and butter in a small skillet over medium heat. Add capers; fry 3 minutes or until brown and crisp. With slotted spoon, transfer capers to paper towels to drain. Set aside.

4. Combine Brussels sprout mixture and capers in medium bowl. Sprinkle with parsley, salt, and pepper; toss gently to mix.