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Fat is essential

Fat is essential



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Let’s bust a myth right off – there’s no need to be afraid of fat, it’s not the enemy it’s been portrayed as.

12 simply superb super foods

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Eggs

How do you like your eggs in the morning? We like ours every which way because they’re a great source of protein, plus many other essential vitamins and minerals, including vitamin D. Our bodies need vitamin D to absorb calcium, which in turn keeps our bones healthy.

Of course, our fat consumption needs to be controlled, at 9 calories per gram it’s the nutrient with the highest calorific value, but just because you eat fat doesn’t mean you’ll get fat. Fat is found naturally in our bodies and some fats we can only get from the food we eat, so it is an essential part of our diet – without it, we’ll die.

WHY DO WE NEED FAT?

Its main role is to provide energy, and fat is the way we store excess food energy. This is what allows us to draw on our reserves when food is in short supply – think of it as our natural battery. Adding fat to a meal is the most effective way of increasing the energy content – we also get energy from carbohydrates. What’s worth remembering is that if we are massively over-consuming fat, and our body doesn’t need that much, we will put on weight as our stores build up.

WHAT DOES FAT DO?

Fat provides insulation and protection to our internal organs, and a certain amount of body fat is needed to support fertility for all you ladies out there. What’s really crucial is that it supplies some fat-soluble vitamins and essential fatty acids, such as omega 3 and 6. In our weird and wonderful bodies many nutrients need the presence of fat to be properly absorbed. For example, having a little oil-based salad dressing is better than no dressing at all – it means we’re able to absorb more vitamin A, in the form of beta-carotene, from the veg.

TYPES OF FAT

  • Unsaturated fats – these are generally the healthier type of fats to consume, where the dominant fatty acid is either monounsaturated or polyunsaturated. They’re found in olive oil and other liquid vegetable oils (see below), as well as nuts, legumes, avocados and omega-3 rich oily fish. Some oils help lower bad cholesterol and raise the good stuff – we like that
  • Saturated fats – animal fats (butter, lard, suet, meat fat) tend to contain more saturated fatty acids, but also contain monounsaturated fatty acids. These fats are usually solid at room temperature. Because saturated fats raise cholesterol levels, we should be mindful of our consumption of them. They have also been linked with an increased risk of heart disease

HOW MUCH FAT DO WE NEED?

All fats should be eaten in moderation. In the UK, it’s recommended that the average woman gets no more than 70g of fat per day, with less than 20g of that from saturated fat, and the average man no more than 90g a day, with less than 30g coming from saturates.

THE HEALTHIEST OILS

One of the easiest ways to get good fats into your diet is to use a little oil in your cooking. Keep a range in your pantry for different purposes. Here’s my top five:

  • Olive & extra virgin olive oil – super-high in omega 9, use cheaper, lighter olive oil for lower-temperature cooking, and save extra virgin olive oil for dressings and finishing. Worth a special mention is cold-pressed new season’s extra virgin olive oil – if you can get your hands on some each year, and only use it over that year while it’s at its best, you’ll be very happy
  • Rapeseed oil – a good source of omega 3, 6 and vitamin E, this contains half the saturated fat of olive oil. It has a fairly neutral flavour, so is great in all sorts of dishes and probably the most affordable healthy oil option out there. Look for cold-pressed varieties
  • Walnut oil – a good source of omega 3 and 6, this oil is brilliant for dressings, marinades and finishing and can be used to great effect in baking
  • Avocado oil – with the natural goodness of avocados, this is super-high in monounsaturated fats, omega 9 and vitamin E, and is useful for lower-temperature cooking, dressings, marinades and finishing
  • Sunflower oil – an excellent source of omega 6 and vitamin E, this is a great, cheap oil to have in stock for higher-temperature cooking

Other oils I use are omega-3 rich hemp oil, omega-9 rich almond oil, groundnut or vegetable oil for higher- temperature cooking, and sesame oil for Asian-style cooking, dressings and marinades.

OMEGA FATTY ACIDS

We need omega-6 fatty acids for many functions, including growth and development, and to maintain healthy skin – we generally get plenty of these in the diet. Omega-3 fatty acids are needed in smaller amounts to help keep our brains and hearts in tip-top condition, as well as helping to reduce our risk of heart attacks and strokes. Omega-3 sources are more limited – oily fish and vegetable oils are our best bet. Both of these essential polyunsaturated fatty acids can’t be made in the body, so we have to get them from food. We can, however, make omega-9 fatty acids in the body, but it’s still beneficial to use oils rich in them rather than saturated fats to help lower cholesterol and prevent heart attacks.

THE COCONUT OIL MYTH

There are so many health gurus shouting about the health benefits of coconut oil, so I spoke to the leading fat specialist in the UK, Professor Tom Sanders, and others, and they all have the same opinion on this. Now I’m not anti coconut oil, but I am anti its overuse and the fictitious benefits being bandied around it. It’s absorbed and turned into energy more quickly, which is perceived as helpful, but it’s still the highest saturated fat on the planet and very low in essential fatty acids. If you consume too much it will nudge you in the direction of heart disease. My advice is to use it in moderation and only in dishes where it adds appropriate flavour, such as curries.

Everyday Super Food by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2015 Everyday Super Food) Photographer: Jamie Oliver


5 Essential Oil Recipes for Weight Loss

Weight loss has always been a hot topic and chances are you know someone who’s looking to lose a little weight – maybe you are looking to lose weight yourself! Using the power of aroma therapy and essential oils for weight loss is actually scientifically proven to keep your sugar cravings at bay! Discover 5 essential oil recipes for weight loss in this article!


10 Essential Vegan Summer Recipes

Summer brings an interesting dilemma: The sun is out, the temperature is hot (in the sweltering South, at least), and the last thing you want to do is heat up your kitchen cooking. But…summer also brings an abundance of fresh fruit and vegetables, and you owe it to them (and yourself) to cook them.

Most of us who love food, especially fresh summer produce, wind up doing more cooking that we might expect to in the summer. Blame it on all the lovely watermelons at the farmers’ market, all the peppers, zucchini, and eggplant being left on our porch by some anonymous gardener. We can’t resist making jalapeño pickles and even watermelon rind preserves.

We kick off summer here in the States with a celebration, Independence Day, that demands lots of cooking: veggie burgers to go on the grill, potato salads and baked beans, fruit-filled desserts. So whether you’re looking for great recipes to use your summer produce or perfect picnic/cookout foods for the Fourth of July, I’ve got you covered with these ten essential vegan summer recipes.


1 How to Make Air Fryer Eggplant Parmesan

Not only does air-frying this Italian classic save on time, but it also cuts down on dishes! Just bread the eggplant and let the air fryer do the work.

2 How to Make Air Fryer Pizza Dogs

These next-level hot dogs garnished with classic pizza toppings are made in the air fryer from start to finish — the perfect kid-friendly meal! You can easily customize the toppings to suit your eaters.

3 How to Make Air Fryer Cannoli

The air fryer provides a perfect shortcut to homemade cannoli. In this impressive MyRecipes air-fryer dessert, prepared pie dough is used to create the crunchy, buttery richness you’d expect from a deep-fried cannoli shell.

4 How to Make Air-Fried Jalapeño Poppers

With MyRecipes air-fryer jalapeño poppers, you can enjoy everything you love about crispy pepper poppers without all of the not-so-lovable mess that comes with deep-frying.

5 How to Make Air Fryer Coconut Shrimp

MyRecipes brings the flavor with these guilt-free air-fried jumbo shrimp. Coconut and panko team up to create an amazingly crispy coating. Tip: Use finely shredded coconut to guarantee better crust adhesion.

6 How to Make Air-Fried Pies

These air-fried mini apple pies from MyRecipes are warm, sweet, and comforting. The crust is flaky and savory, while the inside is sweet, juicy, and packed with fruity goodness.

7 How to Make Air Fried Churros

Crispy, light, and sweet, these MyRecipes air-fried churros are just as tasty as the deep-fried version. The dough is perfectly tender and tastes like a lightly sweetened breadstick, while the cinnamon sugar adds the perfect crunchy texture and sweetness.

8 How to Make Air Fryer Mozzarella Sticks

Homemade mozzarella sticks from My Recipes offer all of the crispy-coated, cheesy goodness you want without the deep-fried mess on your stovetop. We like to call that a "win-win."


Samin Nosrat’s 10 Essential Persian Recipes

The author of “Salt Fat Acid Heat” and star of the related Netflix show chooses the dishes that define the cuisine for her.

Credit. Con Poulos for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

“You may attend school in America,” my mom regularly told me and my brothers when we were kids in our native San Diego, in the 1980s, “but when you come home, you’re in Iran.” Accordingly, we spoke Farsi, and attended Persian school on Saturdays to learn to read and write the language we listened to classical Persian setar music and celebrated Nowruz, the Persian New Year.

But certainly, the most powerful form of cultural immersion we experienced was culinary. My mom , who left Iran in 1976, steeped us in the smells, tastes and traditions of Persian cuisine. She spent hours upon hours each week traversing not just San Diego but also Orange County and Los Angeles, over 100 miles away, in search of the flavors that reminded her of Iran. She taught us that regardless of what was going on in the news, home is home, and nothing can transport you there like taste.

In Irvine, she found a bakery making fresh sangak, a giant dimpled flatbread named for the pebbles that line the oven floor on which the slabs of dough are baked. She’d line us all up there on weekend mornings so that each of us could order the three-per-person maximum — 12 pieces being enough to justify the hour-and-a-half-long drive for bread.

Systematically, she bought and tasted every brand of plain yogurt available at the grocery store, in search of the thickest, sourest one. She regularly packed us into our blue station wagon and drove across town to the international grocer, where she could have her choice of seven types of feta and buy fresh herbs by the pound rather than by the bunch.

The cornerstone of every Persian meal is rice, or polo. Each day, my mom would unzip a five-kilogram burlap sack of rice — always basmati — and portion out a cup per person into a large bowl, rinsing and soaking it for hours before giving it a brief boil. Then she’d begin the sorcery required to make t ahdig, the crispy rice crust by which every Persian cook’s worth is measured.

Sometimes, she’d line the pot with lavash for a bread tahdig. On other occasions, when a special trip for bread wasn’t possible, she’d use a readily available flour tortilla, which yielded similarly glorious results. Either way, she’d divide and serve the rice and tahdig, encouraging us kids to delay gratification and resist gobbling down that gloriously crunchy crust first . I never could.

Persian cuisine is, above all, about balance — of tastes and flavors, textures and temperatures. In every meal, even on every plate, you’ll find both sweet and sour, soft and crunchy, cooked and raw, hot and cold. In the winter, we ate khoresh-e fesenjoon, a hearty, sweet-and-sour pomegranate and walnut stew to warm us from within. In the summer, we’d peel eggplant for khoresh-e bademjoon, a bright tomato and eggplant stew made distinctly tart with lemon juice and ghooreh, or unripe grapes.

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No Persian meal is complete without an abundance of herbs. Every table is set with sabzi khordan, a basket of fresh herbs, radishes and scallions, which are eaten raw and by the handful, often tucked into a piece of fresh flatbread with a bite of feta, cucumber or walnuts. I’ve never quite grown accustomed to the practice and prefer the incredible, and multifaceted, ways herbs find their ways into cooked dishes . Kuku sabzi, a sort of frittata, is so densely packed with finely chopped sautéed herbs that the ingredient list reads like a practical joke.

Across Iran, but particularly in the northern regions, where my family is from, herbs are treated like a vegetable or main ingredient, rather than a garnish. In the Bay Area, where I now live, I can always spot an Iranian shopper’s grocery cart from afar — it’s the one piled high with bunches of parsley, cilantro, dill and mint.

Though I am both Iranian and a cook, I’m hardly an Iranian cook. I’m more of an Iranian eater, so when The Times asked me to choose the dishes that somehow encapsulate Persian cuisine to me — the essential recipes — I interviewed my mother, surveyed two doz en Iranian and Iranian-American cooks, and compared ingredient lists and techniques with just about every Persian cookbook published in the English language in the last 30 years.

Being an Iranian-American — honoring, representing and embodying two cultures that often feel at odds with one another — has always been a tightrope walk for me. This project has felt more significant and personal than any other recipe collection I’ve created.

I’ve sought, more than anything else, to share the taste of my own childhood, which is to say the taste of an Iranian kitchen in America. Even so, I had to break my own heart repeatedly when I chose to leave out many of my favorite dishes , like baghali polo (fava bean rice), tahchin (a savory saffron rice and yogurt cake with layered chicken or lamb) and khoresh-e beh (quince and lamb stew).

A word about terminology: For various personal, political and historical reasons, many Iranians in the West refer to themselves as Persian. “Persian” is both an ethnicity and a language, also known as Farsi, while “Iranian” is a nationality. Not all Persians and Persian-speakers are Iranian, and not all Iranians are Persian. If the distinction leaves you baffled, rest assured that you’re not alone — I’ve spent most of my life confused about it — and for our purposes here, feel free to think of the terms more or less interchangeably.

The task of distilling the entirety of a 2,000-year-old cuisine down to a handful of recipes is a futile one, so think of this list as an invitation to cook rather than a declaration of fact. It’s also an invitation to my childhood home, and to the Iran my mother built for her children out of rice, bread, cheese and herbs.


Essential Body Fat Percentage In The Body

The percentage of essential fats varies from one person to the other, depending on sex and age. Various theoretical values exist based on health, athlete, capacity, and so forth.

Females need 32% at the age of 8 to 11 years, and 42.4% at 60 to 70 years ( 15 ).

Their male counterparts only need 22.9% at 16 to 9 years and 30.9% at 60 to 79 years.

Hence, the essential body fat for women is higher than that of men.

Here is how the average percentages differ for women in specific groups and categories:

  • Essential fats: 10% to 13%
  • Athletes: 14% to 20%: 21% to 24%
  • Average: 25% to 31%
  • Obese: 32% and above

For men, the percentages differ as follows:

  • Essential body fats: 2% to 5%
  • Athletes: 6% to 13%
  • Fitness: 14% to 20%
  • Average: 21% to 24%
  • Obese: 25% and above ( 3 )

“Restful Rose” Homemade Foaming Hand Soap Recipe

Rose oil is long cherished for its gift of lifting the mood as it clears the mind. Unmistakably floral, rose pairs well with earthy lavender which imparts calm and slows down the body systems for a relaxing repose.

Geranium delivers a mild, lemony botanical scent along with cleansing properties, and it is also known to repel insects – making it a pleasant and useful aroma to linger upon your skin in the springtime.

What you will need:

Foaming soap pump
2 Tbs. castile soap
1 cup distilled water
3 teaspoons vegetable glycerin
8 drops rose essential oil
12 drops geranium essential oil
10 drops lavender essential oil

  1. Combine all ingredients.
  2. Pour into foaming pump bottle and securely screw the cap into place.
  3. Shake or swirl gently before each use.
  4. To clean hands, simply squirt a few pumps of your delicious, homemade, all-natural soap into hands.
  5. Rub hands all over and rinse well.

The Skinny on Fat: Part 2 – Essential fatty acids and inflammation

In the first part of this series, we talked about the basics of fat – how many calories it contains and why animals need it and mentioned some diseases where it may be wise to limit it. While animals need fat overall as a source of energy, the type of fat can also be important. All fat is not the same every type of fat used in pet and human diets, whether it be lard, chicken fat, corn oil, or coconut oil, is made up of different fatty acids and many fatty acids are associated with health.

Essential nutrients are those that an animal can’t make on their own and must get from food. The fatty acid linoleic acid, an omega-6 fatty acid, is essential for ALL animals. Animals that don’t get enough linoleic acid can develop a number health problems like poor skin and haircoat, abnormal growth in young animals, and weakened immune systems. The table below shows the amounts of this important fatty acid in common fats fed to pets. Notice that coconut and olive oil are not good sources while corn oil is the best source. You would need to add 30x as much coconut oil as corn oil to a diet to meet a pet’s requirement for linoleic acid!

Table 1. Linoleic acid concentrations in common fats fed to pets

Type of fat Amount of linoleic acid/100 Calories of fat
Corn oil 5.9
Chicken fat 2.2
Canola oil 2.1
Olive oil 1.1
Tallow (beef fat) 0.3
Coconut oil 0.2

The other fatty acids that are considered essential for most animals are alpha-linolenic acid (ALA) and/or eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), all of which are omega-3 fatty acids. EPA and DHA are found either in cold water ocean fish or fish oils, products made from algae, or krill oil. ALA is made by plants flaxseeds and the ever trendy chia seeds are rich in this fatty acid.

When it comes to health benefits in pets, EPA and DHA seem to be much better than ALA. Some species, like people and dogs, can convert ALA into DHA and EPA but the process is not very efficient. Cats cannot make the conversion at all. Therefore, to provide the most helpful omega-3 fatty acids to dogs and cats, you should use fish oil (which contains EPA and DHA) rather than flax, chia, or other plant-based omega-3 fatty acid sources.

Current evidence suggests that for optimal health animals need a mixture of omega-6 and omega-3 fatty acids, but the ideal amounts and ratio of the two is still unknown. Many human and pet diets are high in omega-6 but low in omega-3 and these type of diets have been associated with increased inflammation (although the clinical importance of this in pets still is unclear). The reason for a link between fatty acids and inflammation is that our bodies use these fatty acids (both omega-3 and omega-6) to make compounds that are involved with our response to injury and infection. Omega-6s generally are used to make compounds that “stir up” inflammation while omega-3s are more associated with compounds that help resolve it once it has served its purpose. This is the reason that you may have heard omega-6s referred to as promoting inflammation while omega-3s are often considered to be anti-inflammatory. This is also why fish oil is frequently recommended to help with health problems that involve inflammation such as arthritis.

However, too much or too little of either type of essential fatty acids can have adverse health effects, so it’s not that omega-6s are always bad and omega-3s are always good, which is a common misconception. When it comes to corn oil or other concentrated sources of omega-6s, the goal is to provide enough to keep the body healthy, but avoid excess. As long as the total amount of the fatty acids and the ratios between them are being controlled in a diet (by the diet manufacturer or a nutritionist making a home-cooked recipe), you don’t have to worry about certain types of fat being more inflammatory than others.

My colleagues and I are frequently asked by pet owners if we can substitute certain fats for others in home-cooked diet recipes. It all depends on whether that fat has been added to the diet to provide a specific essential fatty acid. If it has, it may not be able to be swapped. As an example, one common question we get is whether coconut oil or fish oil can be used instead of corn oil. As corn oil in a recipe is usually being used to provide linoleic acid, coconut oil and fish oil would be very poor substitutes because coconut oil is very low in this essential fatty acid and fish oil is used as a source of omega-3s, not omega-6s. Canola oil may be able to be used instead of corn oil as a source of linoleic, but as you can see from the table above, over twice as much would need to be used, so the overall fat level of the diet recipe will be higher.

On the other hand, if the fat is being used just as a calorie source, then there are likely a number of types of fats or oils that could be used and the ideal options are those that do not contain higher amounts of omega-6s or omega-3s – such as butter, lard, tallow, coconut oil, or olive oil.

Cailin R. Heinze, VMD, MS, DACVN

Dr. Cailin Heinze is a Board Certified Veterinary Nutritionist® and the Chief Academic Officer of the Mark Morris Institute, a non-profit organization whose mission is to promote optimal companion animal health by providing educational opportunities for veterinary students and veterinarians in clinical nutrition. She also does some part-time consulting work for Balance IT, a company that makes software and supplements for home-cooked pet diets. She is an expert in home-cooked diet formulation and general pet nutrition and has a special interest in feeding pets with kidney disease and cancer.


Essential Recipes and Tips Your Mother Should Have Taught You

Ten staple recipes just got easier (and tastier) with these tips from Food Network Kitchen. Whether you're a novice or a seasoned cook, you'll want these in your back pocket.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

10 Dishes Every Cook Should Know

Simple Chocolate Chip Cookies

These classic cookies are a go-to sweet treat, easy to whip up and store &mdash well, if they last!

Decode the Recipe

Two Sugars Are Better Than One

Different types of sugar yield different cookie textures. For the perfect chewy/crispy cookie, use a combination of brown sugar (chewy) and granulated (crunch).

Foolproof Way to Measure Flour

Simple Broccoli Stir-Fry

Stir-frying has stood the test of time. It's a wonderful way to cook small pieces of vegetables and meat quickly, without a lot of fat. Prepping your ingredients ahead of time and having them near your stovetop is the key to success.

You Have the Tools

Prep Ahead!

Simple Broiled Flank Steak with Herb Oil

Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed.

Slice Against the Grain

Pantry-Ready Sauces

Simple Chicken Soup

This comfort food classic is just as flavorful and soul satisfying as Grandma's chicken soup, but where hers took several hours &mdash or a day &mdash to make, this one takes under an hour.

Fortify Store-Bought Broth

Simple Lemon-Herb Roasted Salmon

This go-to recipe uses a fish's best friends: butter, herbs and lemon. Roasting at a high temperature lets you lightly brown the fillets on foil, without having to use a skillet, so there's minimal cleanup. Make this quick entree often, and use the time you save to try a new side dish to go with it.

Choosing a Fillet

The Benefits of Roasting

Simple Mashed Potatoes

Russet potatoes are best for this recipe because of their high starch content, which makes for fluffier mashed potatoes.

Simmer, Don't Boil

Ditch the Peeler

Simple Roast Chicken with Gravy

You'll love having this roast chicken in your weeknight repertoire. One bird can supply you with a dinner, leftovers for sandwiches or salads, and a carcass and bones (which you can freeze for up to a month) to make stock. Use your homemade stock to make gravy the next time you roast a chicken.

Don't Skimp on Salt

Try the Oysters

Remember that every roast chicken has two "oysters," the tender morsels on each side of the backbone. These two little disks of perfection are like the tenderloin on a chicken. They are tender and juicy, and they're the perfect size to pop into your mouth while you carve the bird. Shhh!

Simple Scrambled Eggs

Slow and steady wins the race! Cooking over low heat ensures soft and luscious scrambled eggs. If you like, at the very end, stir in 1/2 cup of your favorite shredded cheese, such as aged cheddar or Gruyere.

Measure Your Salt

The Secret Ingredient

Simple Spaghetti with Tomato Sauce

Try this easy go-to recipe and you'll never buy jarred sauce again. Look for canned San Marzano plum tomatoes &mdash they are slightly sweeter and less acidic than other varieties.

A Prepared Pantry

Adding Extras

Simple Vinaigrette

Make a batch of homemade vinaigrette at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.


Bottom Line

Cellulite is not a life-threatening medical condition. You don’t need to make an emergency doctor’s appointment unless you are very concerned of the appearance of your skin. Consult with a dermatologist or plastic surgeon if you want to resolve cellulite problem immediately.

The essential oil remedies discussed above may be effective in removing cellulite naturally and provide you with a firmer, toned figure. Apart from these natural remedies make sure to incorporate some physical exercises, fiber diets, and a lot of fluid intake into your daily routine.


Watch the video: Faglært er fedt - Ellesgaard (August 2022).