Wizard Recipes

Salads are usually served at the beginning of a meal, but a salad can also make a healthy, low-calorie meal all by itself. When you use lots of fruits and vegetables, they can also be loaded with vitamins and antioxidants. The key to keeping salads interesting is to change the ingredients each time you make one. Don’t just think of the simple garden salad, but imagine adding fruits, nuts, and lean meats to your salad to make a great low-calorie, highly nutritious meal.

How Much Salad is Enough for a Meal?

Use the calorie calculator to determine how many calories you need per day, and divide that number of calories by the number of meals you want to eat for the day. If you are eating 2,000 calories per day, you might want to allow yourself 500 calories per each of three meals and 500 for snacks. Or, you could opt for a lighter breakfast and a larger dinner, depending on how you feel. A dieter who is eating 1,300 to 1,500 calories per day might want a smaller salad, maybe 300 to 400 calories. Keeping a food diary is a good way to keep track of your calories and nutrition.

Greens

Most salads start with a pile of greens. Since greens are low in calories and are a good source of fiber, it’s a great way to add volume to your meal without adding a lot of calories. There are different varieties of lettuce, such as iceberg, leaf, spinach, escarole, romaine, or butter. The darker lettuces offer more vitamins than pale iceberg, for example. Spinach has iron, and all varieties are low in calories. One cup of shredded lettuce has about 5 to 10 calories.

Vegetables

Almost any raw vegetable can be cut up and added to a salad. Green beans, snap peas, carrots, radishes, broccoli, cauliflower, zucchini, asparagus, artichokes, avocados, tomatoes, and cucumbers are all great suggestions. We need five to nine servings of fruits and vegetables per day, so eating a salad is a good way to meet those needs. Brightly colored vegetables have bioflavonoids, and the dark green vegetables are lowest in calories — about 20 calories per half cup serving.

Fruit

Blueberries, raspberries, blackberries, apple slices and raisins add vitamins and antioxidants. The delicious burst of flavor and sweetness they add can also help you cut back on, or eliminate, high-calories salad dressings. A half cup of apple slices has 30 calories, and a half cup of berries has about 40 calories.

Meat and Cheese

To make a meal of a salad, you may wish to add some healthy protein sources like chopped or sliced hard-boiled eggs, lean beef, cooked shrimp, tuna, chicken breast, or strips of cheese. Make sure to measure your protein sources, since meats and cheese have more calories than fruit or vegetables. Avoid fried meats like chicken strips or battered and fried shrimp. They contain unhealthy fats and lots of calories. A quarter cup of chopped chicken meat or one egg will add 75 calories. Half a can of tuna will add about 80 calories. Two ounces of cubed or shredded mozzarella or cheddar cheese may add up to 200 calories.

Nuts

Sprinkle a few nuts like walnuts, pecans, almonds, or cashews for a nice crunch. Just a few nuts will do, about one-eighth cup of nuts adds about 90 calories. Walnuts are a great source of omega-3 essential fatty acids, and all of the nuts add protein and heart-healthy polyunsaturated fatty acids.

Salad Dressing

One tablespoon of regular commercial salad dressing will add 50 to 80 calories, so be careful to measure how much you use. A large salad may tempt you to use a lot more, just remember that one-quarter cup of dressing could add up to 300 calories. Low fat dressings are available, which offer fewer calories, but they may not taste as good. A salad with a variety of fruits and vegetables really doesn’t need any dressing; some freshly squeezed lemon or lime juice will likely be enough to suit your taste.

A Salad to Try

Here is a great example of a delicious, healthy salad:

• two cups of green leaf lettuce
• one-fourth cup raw green beans
• one-fourth cup snap peas
• one-fourth cup chopped tomato
• one-fourth cup sliced carrots
• one-fourth cup apple slices
• one-fourth cup blueberries
• one-fourth cup chopped chicken breast
• one chopped hard boiled egg
• one ounce of shredded mozzarella cheese
• one-eighth cup walnut pieces
• lemon and lime wedges

This salad has lots of vitamins, antioxidants, phytochemicals and fiber and comes in at just under 400 calories. Serve this salad with a glass of iced-herbal tea or a big glass of sparkling water with lemon.

Salads can be changed and adapted to any diet. Choose low carb green vegetables for low carb diets and use low-fat or no dressing for low-fat diets. Choose the lowest calorie ingredients if you are watching your calories. Keep lots of salad fruits and vegetables on hand, and you will find it easy to create salads several times per week. Change the ingredients to create completely different flavors, and you will never get bored with healthy salad meals

Salads are good, tasty, and most of all healthy! but what can offer us a better taste of the ingredients? What can combine best the vegetables in order to achieve an exquisite taste? the asnwer is THE DRESSING! don`t forget this (one may consider) small detail!!! It is the sprinkle of novelty that makes your salad one of a kind!

Here are some dressing ideas for making your salad the best! just choose the most appropriate!

1)Balsamic Vinaigrette

1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
3 garlic cloves, finely minced
Salt and freshly ground pepper to taste 1 cup extra virgin olive oil

Whisk together first 7 ingredients until blended. Gradually whisk in olive oil

2) Easy dressing (best for Caesar Salad)

1/2 cup freshly grated Parmesan

1/4 cup plus 2 tablespoons olive oil

1/4 cup plus 2 tablespoons vegetable oil

1/4 cup fresh lemon juice

2 garlic cloves

1 teaspoon Worcestershire sauce

Salt and freshly ground black pepper to taste.

Combine all ingredients in blender or processor. Blend until smooth.Season to taste with salt and pepper.

3) Tsatsiki Dressing

3/4 cup plus 2 tablespoons nonfat plain yogurt
3 tablespoons fresh dill, chopped
2 teaspoons granulated sugar
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup cucumber, peeled and seeded.

Peel and seed cucumber and chop into very small chunks. In food processor blend half of the cucumber with all other ingredients. Stir in remaining half cup of cucumber. Chill or serve over green salad or chicken salad.

to be continued…

We are always waiting for the holiday, right? And we wouldn`t like to spend our limited free time on cooking, even if we`re spending our vacation at home or not! here are some tips and tricks to making your holiday regime perfeeect!

- It is absolutely mandatory to organize your vacation ahead, because,you also have to adapt your way of cooking to the new activities.

Considering the fact that vacations don`t necessarily mean being sedentary, but taking walks through the park, field trips or  practicing sports, we should combine harmoniously the two types of cooking, vegetarian and complex.

- In order to keep the figure, it is also indicated to have an `eating timetable`, even though this should come in not so handy, due to the tendency of getting up late, or partying all night :). I`m not saying that a very strict program of eating should be the solution, but, it is necessary to have organized meal hours for staying fit, getting all the nutrients and having an easy digestion.

So, breakfast remains the most important meal if the day, right? DON `T FORGET ABOUT IT!!! even though you`re getting up later than usual! if you`re planning some hiking that day, your breakfast should be even more consistent than usual! be careful with drinking too much coffee, because sun and lots of coffee don`t mix so well together, and also No Alcohol!

- Lunch also shouldn`t be skipped, but do not eat heavy ingredients like steaks with all sort of gravies or lots of meat.

Try a salad, but not only vegetables, try it with a little bit of cheese (feta) with tomatoes, cucumbers, green peppers, green salad, maybe a little bit of onion (if you enjoy onion), or if you still consider this to be unsatisfying, you can also add one hard boiled egg, or some boiled or grilled chicken breast. It tastes great, and also offers you the nutrients that you need at lunch time in order to keep you going for the rest of the day!

-Dinner… hmm… tricky aspect. Maybe on vacations we can manage to change our day-to-day lifestyle regarding the last meal of the day, because, let`s face it, when we come tired from work, dinner represents our biggest meal (if not, WELL DONE!). So, at least now let`s try and change this. If you want to lose weight, try some vegetables, boiled or grilled. Nutritionists consider fruits  not so appropiate in the evening, because fruits offer you energy, due to their sugar content, energy that has no place to be consumed, considering the fact that your day is almost over.

If you have no problem with your weight, just have a light meal, best with 2 hours before bedtime. This can contain anything you like, in SMALL PORTIONS,  excepting, of course, fats or sugars, which are ALWAYS bad.

-Also between these  meals of the day, some snacks are welcomed. Try fruits (well washed), yogurts (but not fruity ones, because they contain a lot of sugars), maybe a healthy sandwich, if somehow you`re very hungry.

-Especially in the summer time, it is most important to keep ourselves hydrated!

Minimum 2 liters of water a day, maybe even more if you`re sun bathing or exercising a lot. But BE CAREFUL! The sodas and  coffee you consume DON`T ADD to these 2 liters, only water counts, because this is what your organism needs!

-Sugar cravings can be easily tricked by eating HONEY, instead of sugar!

So have fun, party, but don`t forget to stay healthy!

Many strange-sounding names float around on lists of salad ingredients in fashionable recipe books these days. But not many of us are lucky enough to live close to a well-stocked greengrocer or supermarket with a full array of new-age baby greens.

Often even the produce manager of a large supermarket can’t tell you what you are holding in your hand unless it is next to the sign that labels it.

To help ease the confusion, here is a brief list of “new” ingredients, few of which are actually new. Their availability in quantity is new, thanks to the demands of innovative chefs and today’s eating trends. I have included old stand-byes, too, with alternative names. Names, by the way, vary somewhat in different part of the country.

1. Iceberg or head lettuce is the most popular though the least nutritional of all the salad greens and taste rather blah, like a piece from an iceberg. When you say lettuce, most people conjure up a picture of an iceberg lettuce head. It is easy to grow, easy to store, has a long shelf life and it transports well.

That makes it inexpensive, always available, crisp and crunchy. Ever discover a hidden head weeks after tucking it into the refrigerator? It may be a little brown around the edges, even slimy here and there. But the inside is perfectly crisp and usable.

2. Romaine or cos lettuce has broad, stiff, upright leaves. It is the hardiest of all the lettuces and has the strongest flavor, though it is still mild. Great by itself, it is also good mixed with the more delicate salad greens as it adds a firm, extra crunchytexture and sturdiness.

3. Butter head , bibb, Boston, limestone or butter crunch lettuces are very tender and mild buttery-flavored. They form small loose heads. The various names refer to varieties, but they are fully interchangeable in salads and are not much different in taste.

4. Red leaf and green leaf lettuces don’t form heads and don’t keep quite as long as iceberg lettuce. They, too, have a mild flavor, although more flavorful than iceberg. They add bulk and interest to salads with their slightly wavy-structured, attractive colored leaves.

5. Spinach is popular in salads because of its vivid, dark peacock green color. It stands out and contrasts well among the more subdued colors. Raw spinach has a very mild, almost bland, flavor compared to the cooked form of this vegetable.

6. The cabbage family includes a large number of mild to strong-flavored greens that you may use in small amount with other greens. White and red cabbage are the most common. Both stay fresh and crisp for a long time.

Red cabbage adds a most desirable red to fuchsia color to salads, and in mid-winter it may be the only salad ingredient with a reddish color contrast that doesn’t cut deep into your food budget.

The several varieties of oriental vegetables in the cabbage family, like bok choy and napa cabbage, are very mild, but crisp, beautifully-textured, attractive-colored and readily available.

7. Arugula, also called rocket or roquette, is a small-leaved green with spicy, tangy, unusual flavor that mixes well with any salad green. Some people find its flavor too aggressive-use it in moderation.

Dill
Dill is not only a pretty foliage plant; it’s fragrance is a “comfort smell” for many people. At the same time, dill is an herb that is often passed over as just a pickle spice and is not truly appreciated.

Growing Dill

Dill can easily be grown from seed in full sun, and can even tolerate a slightly sandy soil. However, when first planting you should keep the soil moist until established. Do not move your dill; instead plant where you will be growing it. Thin the seedlings to 10 inches apart; they will grow about 3 feet high. Use the seedlings that you pull up; they are tender and delicious! Be sure to let one of the plants remain with it’s seeds after the season is finished, so it will reseed itself. These plants will be much sturdier and hardier. Throughout the summer you can plant dill in 2 week intervals also, to maintain a supply of fresh leaves.
Using Dill
Dill leaf can be clipped and used in cottage cheese, potato salad, cream cheese, tomato soup and salads. You may also sprinkle chopped young dill on broiling lamb, pork chops or steak during the last five minutes of cooking. The seeds that form on dill can be sprinkled on small pieces of toast or crackers with salmon that has been mixed with mayonnaise. Both the seed and leaf can be used in fish sauces. The fresh leaves can be frozen in small resealable bags and used in dishes. When the leaves are dried, they are referred to as dill weed in recipes. The seeds can be kept in a closed container and used as needed.d