Friday, July 13, 2012

How Thai Food Can Help You Lose Weight

Thai food is rich in salad and raw vegetables. A salad is the ideal foodstuff in a diet. Even so, dieters sometimes make the blunder of smothering it in salad dressing. The practical course of action could be to always have the salad dressing on the side. You can easily dip the tip of your fork inside prior to taking a bite of salad. Thus giving you sufficient flavor from the dressing without worrying about the further calories from fat. Or, you can just choose to forget about the dressing for the most part.

Your meal doesn't need to fill the entire plate. The truth is, it is advisable to give yourself smaller portions. It often can assist on an emotional level if you choose a smaller plate to start with. Then, once you fill your plate, the portions sizes already are more compact.

Vegetables should use up at least half of your plate. The average person inside United States of America doesn't necessarily eat more than enough greens. In Thailand and south-east Asia, it's the reverse. It is possible to stock up on vegetables without the need of feeling guilty given that fruit and vegetables usually are lower in fat and calories. Begin with eating your fresh vegetables first.

The most healthy method to cook your meal is by steaming. This saves the nutrition in the food. Additional cooking strategies, like boiling and frying generally rob some the nutrients from food. Frying also gives extra fat to the food, therefore it is not an ideally suited method to cook. Flavor the food with spices and herbs and not salt.

Think about dining on vegetarian meals at very least once a week. This will likely cut down on the oily calories that you acquire from meat. Thai food is rich in vegetables and seasoning. These vegetables include bamboo shoots, cucumber, tomato and lemon grass. Mastering seasoning is vital when transitioning to healthier alternatives.

Milk can be quite wholesome, even so it can be unhealthy. Dairy has the greatest fat content, followed by 2%, then 1%. Skim milk is free of fat. If you want milk, move to skim milk. You have equivalent degrees of nutrients without the need of all the fat.

Divide your snacks into small containers beforehand. This way, when you've got a craving for a snack, you have set amount to eat. This is a good option to moderate your temptation of wanting to gorge on a snack food. When we look to the southern European diet, we see Tapas and other similar variations. This is a great alternative.

Before you eat any dinner, drink water. Water fills up your stomach for the moment, providing you a full feeling. When you eat your meal, you certainly will tend to consume less food for that sensation of fullness.

Restaurant foods consist of a large amount of salt and fat, and the servings are normally adequate for 2 people. It is advisable to keep restaurant visits to a minimum. Rather, cook more in the home... Or just dine in Thai restaurants!

So while we can't all afford Thai caterers to serve us the most healthy options. Knowing where you could skim off calories is a superb way to shed extra pounds. Incorporate these strategies in your diet, and wait for pounds to drop off.



This article is sponsored by medical case study.

Saturday, July 7, 2012

Cold Rice Salads - Quick and Easy Summer Meals

Here are some quick and easy cold rice salads. These are great recipes to use with any leftover rice you may have on hand and make perfect summer salads and meals and because of their easy preparation you will be in and out of the kitchen in no time.

Enjoy these simple cold rice salad recipes anytime. They are a great addition to a healthy diet and create quick and flavorful rice dishes in minutes.

Avocado Tomato Rice Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups cooked and cooled wild rice

• 1/2 cup sliced water chestnuts

• 1/2 cup avocado (cubed)

• 1 scallion (thinly sliced)

• 1/4 cup sun-dried tomatoes (in oil, drained and chopped)

• A drizzle of red wine vinegar (to taste)

To serve: Serve salad on a bed of romaine lettuce leaves.

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Artichoke Wild Rice Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups cooked and cooled wild rice

• 1/2 cup marinated artichoke hearts (drained and chopped)

• 3/4 cup sweet red peppers (diced)

• 1/4 cup jarred, pickled peperoncini peppers (drained and chopped)

• 2 tablespoon pine nuts

• 1 to 2 tablespoons olive tapenade

• 2 tablespoons fresh squeezed lemon juice

• 1 tablespoon of liquid from the artichoke hearts (or as desired)

To serve: Serve this cold rice salad on a bed of fresh spinach leaves.

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Egg and Rice Salad

Makes 2 to 3 servings

Here's a different take on egg salad but it is really delicious and filling.

Combine in a bowl and mix well:

• 2 cups cooked and cooled brown rice

• 1 hard-boiled egg (chopped)

• 1/2 cup celery (diced)

• a few dill pickle slices (chopped)

• 1/4 cup plain yogurt

• 1/4 cup mayonnaise

• 1 tablespoon fresh dill (chopped)

To serve: Try serving this cold rice salad over some steamed and chilled asparagus spears dressed with some fresh squeezed lemon juice.

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Mexican Brown Rice Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups cooked and cooled brown rice

• 1/2 cup roasted red peppers (roughly chopped)

• 1/4 cup pitted black olives (chopped)

• bottled jalapeno slices (to taste) (chopped )

• 2 tablespoons fresh cilantro (roughly chopped)

• 1/2 cup salsa

• 1/4 cup sour cream

To serve: For each serving, place salad greens on a plate, then place the salad on the greens and finally take some baked tortilla chips and tuck them under the salad greens all around the edge of the plate. Finally, crumble a couple more chips and sprinkle over the top of each salad serving.

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Summer Basmati Rice Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups cooked and cooled brown basmati rice

• 1/2 cup canned cannellini beans (rinsed and drained)

• 1/2 cup snow peas (raw or lightly steamed)

• 1/2 cup sweet red pepper (medium dice)

• 1/4 cup black pitted olives (sliced)

• 4 cups baby spinach leaves

• 2 tablespoons olive oil (or to taste)

• 1 tablespoon balsamic vinegar (or to taste)

To serve: Serve this cold salad in bowls or on plates.



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