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Is it time that you set yourself on a diet? Not just any diet but a whole new lifestyle change? If so, then perhaps you want to forget the Jenny Craig or Weight Watchers type pre-packaged foods and set yourself on a course for perpetual low calorie living? Is that what you want to do now?

One thing that you need to know is that if you are worried about calories you need to switch to eating whole wheat breads, low fat milks and power down the fruits and vegetables. In fact you can eat unlimited vegetables and not get fat. May I suggest that you have for a snack a vegetable dip plate with perhaps;

Carrots

Broccoli

Beats

Cherry Tomatoes

Celery

And for the dip do not use salad dressing, but rather use Virgin Olive Oil, a couple of tablespoons and sprinkle on top some spices like basil and garlic and Italian Seasoning instead. It is quite tasty and actually better than a Thousand Islands or Blue Cheese dressing. It is better for you and tastes better too.

When considering a snack, blend up a fruit drink smoothie at home. Blenders are really inexpensive and you can get a killer blender for under $20.00 at Wal-Mart. There really is no excuse for you not to try these simple techniques and recipes to stay healthy, thin, happy and fit eating the low-calorie way.

I certainly hope this article is of interest and that is has propelled thought. The goal is simple; to help you in your quest to be the best in 2007. I thank you for reading my many articles on diverse subjects, which interest you.

One of my favorite fat-burning foods that will help women burn more fat, especially excess belly fat is oatmeal. That is why I wanted to share some of my quick and tasty recipes for those of you who don’t have a lot of time but want to slim down and tone up.

If you incorporate oatmeal every day in your fat-burning menu you will start to notice your belly shrinking rather than eating a bagel, toast, or sugary cereal. Oatmeal also is a great source of fiber which we need in order for our bodies to run like clockwork.

The following recipes can be prepared by stove top or microwave use 1/2 cup of water when cooking.

Peanut butter Oatmeal

1/2 cup oatmeal (use quick or slow cooking oats without sugar)

1 tbl. of all natural peanut butter

microwave or cook on stove top stir in peanut butter

Pumpkin Oatmeal

1/2 cup oatmeal (use quick or slow cooking oats without sugar)

dash of cinnamon

dash of nutmeg

2 tablespoons of unsweetened pumpkin

1tbl of powdered non-fat milk

Egg Oatmeal

1/2 cup oatmeal (use quick or slow cooking oats without sugar)

dash of cinnamon

1 packet of splenda

mix in 4 egg white while cooking oats

Maple Nut Oatmeal

1/2 cup oatmeal (use quick or slow cooking oats without sugar)

Stir in syrup after cooking and top off with almonds

1 Tablespoon of no-sugar syrup

8 almonds

High Protein Oatmeal

1/2 cup oatmeal (use quick or slow cooking oats without sugar)

1-2 scoops of protein powder of your choice

after cooking stir in protein powder

Faux Cookie Dough Oatmeal (Yes that’s right)

1/2 cup oatmeal (use quick or slow cooking oats without sugar)

Prepare this overnight or put in the freezer after cooking for about

30 min.

1 packet of splenda

This is a required taste but it tastes similar to cookie dough without the sugar and fat!

Artichokes with Lemon Butter

The elegant artichoke stands on its own as a self-contained snack or appetizer. Each part has its own character, from the earthy bits of meat on the outer leaves to the dense heart at the bottom. Enjoy this recipe that takes advantage of the hidden versatility of the artichoke.

4 whole artichokes (preferably pointed-leaf, not globe artichokes)

4 lemons, divided

2 tablespoons whole coriander seeds

2 tablespoons salt

1 stick salted butter, cut in 8 pieces

Instructions:

Trim the stems of the artichokes to about 2 inches. Bring 4 quarts of water to a boil in a large saucepot. Halve 3 lemons and squeeze juice into water. Add lemon halves, coriander seeds, and salt; cook 5 minutes.

Place artichokes in the cooking liquid, and cover with a heavy plate to keep them from floating. Boil 15 minutes, until a paring knife, inserted where the stem meets the bottom, comes out easily.

In a small bowl, melt butter in a microwave. Mix in juice of remaining lemon.

Serve each person one whole artichoke, accompanied by a ramekin of butter sauce and a large bowl for discarded leaves. (See Tip)

Tip: To eat an artichoke, start by pulling off the leaves one by one. Dip the bottoms of the outer leaves in butter and eat the tender parts only.

The tender inner leaves are fully edible. In the center is a hair-like choke: scoop it out with a spoon and discard. At the bottom is the meaty heart which should be eaten with a knife and fork.

Servings: 4

Carbohydrates: 13.5 grams

Net carbs: 6.5 grams

Fiber: 7 grams

Protein: 4 grams

Fat: 28.5 grams

Calories: 315

Rediscover the joy of cooking! The Restaurant Recipe Cookbook contains recipes for all your favorite restaurants. Cook all your favorite meals at home!

Angel Food Cake

Serving Size: 12

1 cup whey protein Isolate, vanilla; sifted

2 tsp baking powder, sifted

1/8 tsp salt

1/2 tsp cream of tartar

5 large eggs, separated

2 tsp vanilla extract

1 tbsp grated lemon rind, finely grated

1 tsp lemon extract

1/2 cup heavy cream

1/4 cup water

7 tbsp Splenda, or other sweetener

Glaze:

2 oz heavy cream

2 tbsp butter

1 tsp vanilla extract or lemon extract

3 oz cream cheese

Instructions:

Preheat oven to 300°F-150°C.

Spray a Bundt pan with cooking spray very well. Sift protein powder, baking powder, and salt and set aside. In a large bowl, beat egg whites with cream of tartar until stiff. In another bowl, beat egg yolks, artificial sweetener, extracts and lemon peel. Beat in water and cream, and then beat in dry ingredients.

Fold into whites very carefully, and then spoon into a prepared Bundt pan. Bake for 45 minutes, then let cool 10 minutes before inverting and removing (this is the tricky part, just do your best).

For the glaze, beat the cream, butter, cream cheese and extracts well. If this is too thick, add more cream, 1 tablespoon at a time.

Drizzle over cooled cake. Makes 12-15 servings in a standard Bundt pan.

Per Serving: 124 Calories; 12g Fat (85.0% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 173mg SodiumRediscover the joy of cooking! The Restaurant Recipe Cookbook contains recipes for all your favorite restaurants. Cook all your favorite meals at home!

Bahan :

1 ltr es krim Walls 2 in 1

Chocolate & Vanilla Chococips

250 gr mangga

250 gr melon

250 gr pepaya

50 ml susu

Whipping cream

Coklat masak

Strawberry

Cara Membuat :

Masukkan es krim dan susu secukupnya ke dalam blender, campur hingga halus

Sipakan gelas, tata buah pada gelas. masukkan buah mangga, melon dan pepaya.

Tuangkan es krim pada gelas buah tersebut.

Tambhakan whipping cream, coklat masak yang dilelehkan, kemudian hias pada bagian atasnya.

Taruh buah Strawberry dan daun mint sebagai hiasan.

Bahan:

1 bh Kelapa Muda
300 ml Santan
Sirup Merah
Susu Kental Manis
Es Serut

Cara Membuat:

1. Didihkan air, campur dengan agar-agar. Aduk rata dan tambahkan gula pasir. Setelah
mendidih, masukkan tape, aduk rata dan masak sebentar.
2. Tuangkan ke dalam loyang, hilangkan uap panas dan masukkan dalam lemari pendingin.
3. Setelah dingin, potong bentuk dadu dan tuangkan ke dalam gelas. Tambahkan kelapa
muda dan santan atau susu.
4. Beri es serut, tambahkan susu kental manis dan sirup merah.
5. Hias dengan daun pandan dan sajikan.

Bahan – bahan :

100 ml air kelapa muda

700 ml susu segar

pewarna merah muda

1 sdm tepung maizena, larutkan dengan sedikit air

3 kuning telur ayam, kocok

200 g daging kelapa muda, keruk halus

100 ml krim kental

Cara membuat :

Campur air kelapa dan susu. Aduk rata.

Beri beberapa tetes pewarna merah muda, aduk rata. Jerangkan di atas api kecil sambil aduk hingga panas.

Tuangi larutan maizena, aduk hingga kental dan mendidih.

Ambil sedikit adonan, aduk dengan kuning telur. Tuangkan kembali ke dalam adonan. Masak hingga mendidih. Angkat, aduk-aduk hingga uapnya hilang dan menjadi hangat.

Tambahkan kelapa muda dan krim aduk rata. Tuangkan ke dalam wadah.

Simpan dalam freezer hingga setengah beku. Keluarkan, aduk rata.

Simpan kembali dalam freezer hingga beku.

Sendoki dalam gelas-gelas saji. Sajikan dingin.

Untuk 6 gelas

Bahan – Bahan :

250 ml air

1 sdt agar-agar bubuk

150 g gula pasir (original recipe: 200 g)

500 ml susu cair

3 sdm cokelat bubuk, larutkan dalam 4 sdm air

2 sdt kopi bubuk instan, larutkan dalam 2 sdm air panas

250 ml krim kental (whipping cream)

Cara Pembuatan :

Rebus air, agar-agar dan gula sampai mendidih dan larut. Masukkan susu, coklat bubuk dan kopi. Rebus sambil diaduk sampai mendidih. Dinginkan.

Tuang adonan ke dalam kontainer plastik atau stainless steel. Bekukan dalam freezer sampai mengental (2 jam). Keluarkan, kocok dengan mikser atau blender sampai lembut. Bekukan lagi.

Sementara itu, kocok krim kental sampai mengembang dan membentuk puncak tumpul. Simpan dalam lemari es sampai saat digunakan.

Setelah adonan es krim membeku lagi, keluarkan dan kocok lagi sampai lembut. Campurkan krim kocok dalam 3 tahapan ke dalam es krim yang telah dilembutkan, aduk balik hingga rata. Bekukan untuk terakhir kalinya.

Sebelum disajikan, keluarkan dulu dan simpan di dalam lemari es agar lembut dan mudah disekop.

BAHAN:

500 ml air panas

1 sdm kopi instan

1/2 kaleng susu kental manis cokelat

whipping cream secukupnya

50 gram cokelat masak, lelehkan

Taburan: kayu manis bubuk

CARA MEMBUAT:

1. Siapkan gelas tuangi dengan es batu secukupnya.

2. Seduh kopi dengan air panas, aduk rata, tambahkan susu kental manis cokelat, aduk rata.

3. Tuangkan ke dalam gelas, hias dengan whipping cream dan cokelat masak leleh, taburi

kayu manis bubuk.

4. Sajikan dingin.

Bahan :

• 1 kaleng kelapa muda (young coconut meat in syrup)

• 1 kaleng nangka (jack fruit in syrup

Kedua bahan tersebut di atas dapat diperoleh di oriental market

Cara membuat :

• Tiriskan kelapa muda dan nangka (air/sirupnya jangan dibuang)
• Potong-potong kelapa muda dan nangka sesuai selera
• Campur kembali kelapa muda dan nangka yang sudah dipotong-potong bersama sirupnya tadi.
• Belah alpokat dan keruk dengan menggunakan sendok lalu masukan kedalam campuran nangka dan kelapa muda.

  Tambahkan susu, gula, vanili dan garam secukupnya.

• Hidangkan dengan es batu.

• Vanili/vanilla 1 sendok teh
• 4 buah alpokat
• gula pasir secukupnya
• 1/4 sendok teh garam halus
• 1 quart milk/susu Vitamin D (whole milk)

  Kelima macam bahan tersebut dapat diperoleh di grocery

• es batu secukupnya.

Bahan : (untuk 1 gelas)

- 1 buah alpokat ukuran sedang

- 5 sendok teh gula pasir

- 1 sendok makan ice cream

- 1 sendok makan chocolate syrup dari Nestle atau merk lainnya

(bisa dibeli di Grocery dalam kemasan botol plastik)

- 3 potong es batu

- sedikit air putih

Cara membuat :

- Belah alpokat, kemudian keruk dengan menggunakan sendok, masukkan

dalam gelas.

- Haluskan alpokat dengan menumbuk menggunakan sendok

- Setelah cukup halus (sesuai selera) campurkan gula pasir, ice cream dan

chocolate syrup.

- Aduk sampai tercampur, kemudian tambahkan es batu dan sedikit air.

- Aduk sampai tercampur dan siap untuk dihidangkan

Bahan:
250 ml air
125 gr gula pasir
3 cm kayumanis batangan
2 bh cengkeh
500 gr buah jambu biji merah
250 gr nangka, potong panjang
500 ml jus jambu biji

Cara Membuat:
1. Belah jambu biji menjadi 8 bagian.
2. Jerang air, masukkan kayumanis dan cengkeh hingga mendidih. Angkat. Masukkan buah-buahan. Biarkan hingga dingin, tambahkan jus jambu.
3. Simpan dalam lemari es. Sajikan dingin.

Untuk 6 orang

Bahan :

• 2 bungkus Agar – agar bubuk putih
• 250 gr Gula jawa (serut halus)
• 400 ml Air
• 100 ml Air kelapa muda
• 2 buah Mangga harumanis (kupas, haluskan dengan blender)
• 1 buah Kelapa muda (ambil daging buahnya)
• 1/2 sdt Garam
• 1/2 sdt Vanili bubuk
• 1 sdm Rum

Cara Membuat :

• Gula jawa direbus dengan air hingga larut, sisihkan.
• Rebus agar – agar dengan air kelapa muda hingga mendidih.
• Tambahkan mangga, air gula jawa, vanili, garam dan rum, aduk rata dan angkat.
• Siapkan cetakan puding sesuai selera, basahi dengan sedikit air.
• Letakkan dan atur daging buah kelapa didasar cetakan.
• Tuangkan adonan puding kedalam cetakan tersebut.
• Dinginkan dan masukkan kedalam lemari pendingin, potong – potong dan sajikan dingin.

Bahan-bahan :

• 1 kg Mangga Harum Manis
• 1 bungkus nata de coco 500 gram
• 1 buah nanas, potong-potong
• 1 buah melon kuning, bentuk bulat bulat
• 1 bungkus agar/jelly potong-potong kotak
• Sirup rasa mangga

Cara Membuat :

• Blender Mangga Harum Manis
• Campurkan nata de coco, nanas, melon dan agar-agar
• Tambahkan es serut/es batu
• Jika kurang manis tambahkan sirup rasa mangga

Bahan :
250 gr tiram segar, cuci bersih
100 gr jamur tiram segar
2 btg daun bawang, potong
150 g bayam, potong

Kuah :
750 ml susu kedelai
2 sdk makan miso kuning
2 siung bawang putih, cincang halus
20 gr bawang bombay, cincang halus
75 ml kecap jepang
1 sendok teh merica bubuk
1 sdk teh gula pasir

Cara membuat :
Siapkan panci, masukkan semua bahan kuah
Masak dengan api kecil hingga mendidih
masukkan tiram segar, didihkan hingga matang
Tambahkan jamur, bayam dan dun bawang
Didihkan hingga lunak
Sajikan

Bahan :

• 1/4 Kg Jagung Manis
• 5 Sdm Susu Kental Manis
• 1 Sdt Mentega
• Keju Cheddar Parut Secukupnya

Cara Membuat :

• Rebus jagung setengah matang
• Setelah diangkat dinginkan jagung sejenak, lalu pipil jagung hingga bersih. Kemudian kukus hingga matang
• Siapkan wadah plastik, olesi dengan mentega.
• Setelah jagung matang masukan ke wadah plastik yang sudah diolesi mentega.
• Masukan susu kental manis
• Taburi dengan Keju Cheddar Parut
• Jika ingin berair tambahkan air matang setengah gelas.
• Sajikan, untuk 2 porsi.