Blog

Total time: 7 mins
Yields: 1 cup
Recipe comes from: http://www.food.com/recipe/just-like-hellmans-mayonnaise-copycat-clone-110801

1 – egg at room temperature
1 t – dry mustard
1 t – salt
1 dash – cayenne pepper
1 1/4 c – vegetable oil
3 T – white vinegar or lemon juice

1. Place egg, mustard, salt, cayenne pepper and 1/4 cup oil in blender or food processor and blend on low.

2. While blending, very slowly drizzle in another 1/2 cup of oil

3. stop and scrape sides

4. Add the lemon juice/vinegar and the remaining oil

5. blend until well combined.

Jughandle recommends:

Try using a pasteurized egg for safety.

I use olive oil for a different and healthy taste

Try a dash of your favorite hot sauce in stead of the cayenne pepper.

Condiment Replacement Recipes- Heinz Ketchup Copycat

In our last post, I hopefully put the fear of God in you about some of the additives in processed foods.  We all love our condiments.  God knows, I’m a hot sauce and ketchup freak.  That said, how can we avoid the additives in our favorite condiments.  Largely, we can make our own.  And we can make them BETTER!

This will be an on going  feature.  Look for your favorite recipes under the “recipe” tab on our home page.

Heinz Ketchup Copycat Recipe:

This recipe came mostly from  http://www.topsecretrecipes.com/Heinz-Ketchup-Recipe.html

23 Calories per serving
Cook time:  1 1/2 hours
Makes 1 1/2 cups

Ingredients:
1 – 6 oz can of Italian tomato paste (read the label)
1/2 c – light corn syrup (or honey for a healthier version)
1/2 c – white vinegar
1/4 c – water
1 T – sugar
1 t – salt
1/4 t – onion powder
1/8 t – garlic powder

Combine all ingredients in a medium saucepan over medium heat.  Whisk until smooth or use a stick blender

When mixture comes to a boil, reduce heat and simmer for 20 minutes.  Stir often to avoid burning on the bottom.

Remove Pan from heat and cover until cool.  Chill and store in a covered container.

Jughandle recommends:


Try using whole fresh tomatoes, fresh onion and garlic

 

Food Additives to Avoid – Seriously

Why are cancers on the rise?  Keep Reading –

I’m sending this our Fat Farm group, because Ithink it is very, very serious.  If you aren’t already reading the label of food you buy, you should start NOW.  Please watch out for and avoid eatingthese food additives.  If you want more information on how these mighteffect you, please email me and I’ll do more research.  The Fat Farmhas been on a anti – HFCS and MSG kick for over a 3 years now.  Theseothers are being added to our target.  It is especially important foryou new and expecting mothers to avoid these additives for your children’s health.

You are smart people that want to be informed or you wouldn’t be reading this.  It is obvious that all of these additives can’t be completely avoided.   Do what you can.  Start NOW – please – Jug

The following article was largely taken from Men’s Health Mag 

Eat Natural ingredients!!!

The 11 Most Controversial Food Additives

Do you know what’s hiding in your food? We reveal the truth

A calorie-free artificial sweetener 200 timessweeter than sugar. It isoften used with other artificial sweeteners to mask a bitter aftertaste.

FOUND IN More than 5,000 foodproducts worldwide, including diet soft drinks and no-sugar-added icecream.

WHAT YOU NEED TO KNOWAlthoughthe FDA has approved it for use in most foods, many health and industryinsiders claim that the decision was based on flawed tests. Animalstudies have linked the chemical to lung and breast tumors and thyroidproblems.

Denotes any of hundreds of allowable chemicals such as butyl alcohol,isobutyric acid, and phenylacetaldehyde dimethyl acetal. The exactchemicals used in flavoring are the proprietary information of foodprocessors, used to imitate specific fruits, butter, spices, and so on.

FOUND IN Thousands of highlyprocessed foods such as cereals, fruit snacks, beverages, and cookies.

WHAT YOU NEED TO KNOW The FDAhas approved every item on the list of allowable chemicals, but becausethey are permitted to hide behind a blanket term, there is no way forconsumers to pinpoint the cause of a reaction they might have had.

A near-zero-calorie artificial sweetener madeby combining two aminoacids with methanol. Most commonly used in diet soda, aspartame is 180times sweeter than sugar.

FOUND IN More than 6,000grocery items including diet sodas, yogurts, and the table-topsweeteners NutraSweet and Equal.

WHAT YOU NEED TO KNOW  Overthepast 30 years, the FDA has received thousands of consumer complaintsdue mostly to neurological symptoms such as headaches, dizziness,memory loss, and, in rare cases, epileptic seizures. Many studies haveshown aspartame to be completely harmless, while others indicate thatthe additive might be responsible for a range of cancers.

AKA, Butylated HydroxyAnisole and ButylatedHydroxytoluene are petroleum-derived antioxidants used to preserve fatsand oils.

FOUND IN Beer, crackers,cereals, butter, and foods with added fats.

WHAT YOU NEED TO KNOW Of thetwo, BHA is considered the most dangerous. Studies have shown it tocause cancer in the forestomachs of rats, mice, and hamsters. TheDepartment of Health and Human Services classifies the preservative as“reasonably anticipated to be a human carcinogen.”

A corn-derived sweetener representing more than40 percent of allcaloric sweeteners in the supermarket. In 2005, there were 59 poundsproduced per capita. The liquid sweetener is created by a complexprocess that involves breaking down cornstarch with enzymes, and theresult is a roughly 50/50 mix of fructose and glucose.

FOUND IN Although abouttwo-thirds of the HFCS consumed in the United States is in beverages,it can be found in every grocery aisle in products such as ice cream,chips, cookies, cereal, bread, ketchup, jam, canned fruits, yogurt,barbecue sauce, frozen dinners, and so on.

WHAT YOU NEED TO KNOW  Sincearound 1980, the US obesity rate has risen proportionately to theincrease in HFCS, and Americans are now consuming at least 200 caloriesof the sweetener each day. Some researchers argue that the bodymetabolizes HFCS differently, making it easier to store as fat, butthis theory has not been proven.

A semi-soft fat created by chemically blendingfully hydrogenated andnon-hydrogenated oils. It was developed in response to the publicdemand for an alternative to trans fats.

FOUND IN Pastries, pies,margarine, frozen dinners, and canned soups.

WHAT YOU NEED TO KNOW Testingon these fats has not been extensive, but the early evidence doesn’tlook promising. A study by Malaysian researchers showed a 4-week dietof 12 percent interesterified fats increased the ratio of LDL to HDLcholesterol. Furthermore, this study showed an increase in bloodglucose levels and a decrease in insulin response.(think diabetes)

The salt of the amino acid glutamic acid, usedto enhance the savoryquality of foods, MSG alone has little flavor, and exactly how itenhances other foods is unknown.

FOUND IN Chili, soup, andfoods with chicken or beef flavoring.

WHAT YOU NEED TO KNOW Studieshave shown that MSG injected into mice causes brain-cell damage, butthe FDA believes these results are not typical for humans. The FDAreceives dozens of reaction complaints each year for nausea, headaches,chest pains, and weakness.

A manufactured fat created by forcing hydrogengas into vegetable fatsunder extremely high pressure, an unintended effect of which is thecreation of trans fatty acids. Food processors like this fat because ofits low cost and long shelf life.

FOUND IN Margarine, pastries,frozen foods, cakes, cookies, crackers, soups, and nondairy creamers.

WHAT YOU NEED TO KNOW Transfathas been shown to contribute to heart disease more so than saturatedfats. While most health organizations recommend keeping trans-fatconsumption as low as possible, a loophole in the FDA’s labelingrequirements allows processors to add as much as 0.49 grams per servingand still claim zero in their nutrition facts. Progressivejurisdictions such as New York City, California, and Boston haveapproved legislation to phase trans fat out of restaurants, andpressure from watchdog groups might eventually lead to a full ban onthe dangerous oil.

Food dyes that are orange-red and cherry red,respectively. Red #40 is the most widely used food dye in America.

FOUND IN Fruit cocktail,candy, chocolate cake, cereal, beverages, pastries, maraschinocherries, and fruit snacks.

WHAT YOU NEED TO KNOW The FDAhas proposed a ban on Red #3in the past, but so far the agency has beenunsuccessful in implementing it. After the dye was inextricably linkedto thyroid tumors in rat studies, the FDA managed to have the lake (orliquid) form of the dye removed from external drugs and cosmetics.

An artificial sweetener 300 to 500 timessweeter than sugar. Discoveredin 1879, it’s the oldest of the five FDA-approved artificialsweeteners.

FOUND IN Diet foods, chewinggum, toothpaste, beverages, sugar-free candy, and Sweet ‘N Low.

WHAT YOU NEED TO KNOW  Ratstudies in the early ‘70s showed saccharin to cause bladder cancer, andthe FDA, reacting to these studies, enacted a mandatory warning labelto be printed on every saccharin-containing product. The label wasremoved after 20 years, but the question over saccharin’s safety wasnever resolved. More recent studies show that rats on saccharin-richdiets gain more weight than those on high-sugar diets.

The secondand third most common food colorings, respectively.

FOUND IN Cereal, pudding,bread mix, beverages, chips, cookies, and condiments.

WHAT YOU NEED TO KNOW Severalstudies have linked both dyes to learning and concentration disordersin children, and there are piles of animal studies demonstratingpotential risks such as kidney and intestinal tumors. One study foundthat mice fed high doses of sunset yellow had trouble swimming straightand righting themselves in water. The FDA does not view these asserious risks to humans.

 

Oneglance at the back of a label and you’ll see the food industry haskidnapped real ingredients and replaced them with science experiments.And lots of them. Milkshakes with 78 ingredients? Bread with 27? Evenmore troubling is the fact that some of these additives have beenlinked to bad news, like cancer in mice or ADHD in children. Next timeyou’re scanning labels in the aisle, look out for these 11 downrightfrightening food additives. For the complete list, including thenutritious additives, check out our book, Eat This, Not That! Supermarket SurvivalGuide.

The Glycemic Index diet

The Glycemic index is a way of measuring a foods carbohydrate effect on a person’s blood sugar levels, or “blood glucose levels”.  As you might be aware, spikes in your blood sugar level cause cravings.

The long and short of it is that a healthier diet consists of foods that fall in the lower range of the index, generally under 55.  Foods that fall in the high range (70 and up) are risky.  Complex carbohydrates low on the index can even raise your metabolism and help you lose weight more quickly.

The following are just a few to get you started:

Glycemic Index list of foods
Sugars
Fructose – 12-25, average 19
Glucose – 85-111, average 100
Honey – 32-87, average 55
Lactose – 46
Diary products
Milk, regular (full fat) 11-40, average 27
Skimmed milk – 32
Yogurt without sugar – 14-23
Bread
White bread – 64-87, average 70
Whole wheat bread made with whole wheat flour – 52-87, average 71
Muffins, cakes, pancakes, waffles etc – vary between 38-102, mostly between 55 and 80
Crackers
Rice Cakes – 61-91, average 78
High fiber rye crispbread – 59-69, average 64
Cold Cereal
All bran – 30-51, average 42
Bran buds – 58
Corn flakes 72-92, average -81
Corn Chex – 83
Fruit loops – 69
Rice chex – 89
Special K – 54-84
Hot cereal
Quick cooking oats – 66
Instant cream of wheat – 74
Grains
Barley – 22-48
Barley, cooked – 50
cornmeal boiled in water – 69
long grained white rice – 50-64
Short and medium grained white rice – 83-93
Brown rice – 66-87
Pasta
Rice pasta – 40-92
Mung bean noodles – 26-39
Fruit
Apples – 28-44, average 38
Raw apricots – 57
Dried apricots – 31
Underripe Banana – 30
Overripe Banana – 52
Cherries – 22
Dates – 103
Grapefruit – 25
Grapes – 46-49
Pears – 33-42
Plums – 24-53
Strawberries – 40
Fruit juice
Carrot juice – 43
Cranberry juice cocktail – 52-68
Grapefruit juice – 48
Orange Juice – 46-53
Pineapple juice – 46
Glycemic Index list of foods
Sugars
Fructose – 12-25, average 19
Glucose – 85-111, average 100
Honey – 32-87, average 55
Lactose – 46
Diary products
Milk, regular (full fat) 11-40, average 27
Skimmed milk – 32
Yogurt without sugar – 14-23
Bread
White bread – 64-87, average 70
Whole wheat bread made with whole wheat flour – 52-87, average 71
Muffins, cakes, pancakes, waffles etc – vary between 38-102, mostly between 55 and 80
Crackers
Rice Cakes – 61-91, average 78
High fiber rye crispbread – 59-69, average 64
Cold Cereal
All bran – 30-51, average 42
Bran buds – 58
Corn flakes 72-92, average -81
Corn Chex – 83
Fruit loops – 69
Rice chex – 89
Special K – 54-84
Hot cereal
Quick cooking oats – 66
Instant cream of wheat – 74
Grains
Barley – 22-48
Barley, cooked – 50
cornmeal boiled in water – 69
long grained white rice – 50-64
Short and medium grained white rice – 83-93
Brown rice – 66-87
Pasta
Rice pasta – 40-92
Mung bean noodles – 26-39
Fruit
Apples – 28-44, average 38
Raw apricots – 57
Dried apricots – 31
Underripe Banana – 30
Overripe Banana – 52
Cherries – 22
Dates – 103
Grapefruit – 25
Grapes – 46-49
Pears – 33-42
Plums – 24-53
Strawberries – 40
Fruit juice
Carrot juice – 43
Cranberry juice cocktail – 52-68
Grapefruit juice – 48
Orange Juice – 46-53
Pineapple juice – 46
Tomato Juice – 38
Vegetables
Beets – 64
Carrots – 16-92 average 47
Corn – 37-62, average 53
Potato – 56-111
Sweet potato – 44-78
Legumes
Blackeyed peas – 33-50
Chick peas (garbanzo beans) – 31-36
Chick peas, canned – 42
Canned kidney beans – 52
Lentils – 18-37
Canned lentils – 52
Dried split peas – 32
Pinto beans – 39
Soy beans – 15-20
Nuts and snacks
Cashews – 22
Corn chips – 72
Peanuts – 7-23
Popcorn – 55-89
potato chips – 51-57
Candy
Jelly beans – 76-80
Life savers – 70
skittles – 70
snickers – average 55

 

Read more: http://www.righthealth.com/topic/Food_List_Glycemic_Index#ixzz1QMyylbZ9

Read more: http://www.righthealth.com/topic/Food_List_Glycemic_Index#ixzz1QMxaOKhy

Bouncing Back into Shape after Baby

Returning to Fitness Once the Baby Arrives
  — By Krista Carroll, BabyFit.com Expert
That new bundle of joy can make dramatic changes in your life. The vast majority of changes are worth it, but some make it hard to keep up with the important things like regular exercise and adequate sleep.

You’re not alone. Just about every woman, at one time or another, has struggled with exercise after pregnancy. Here are some ideas to help you get back into exercising and get back into shape!

Make exercise a priority
Not only is your body sleep deprived, but it has also just gone through intense labor which requires healing. You find yourself watching the dust, dishes, and laundry pile up while you tend to your little one. Feel like exercising? Probably not! However, exercising can be the energizer you need to get more motivation. Make it a priority.

Baby steps
Start out slow. Within the first 6 weeks after delivering your baby, your body is healing and requires extra time to get back into shape. Taking care of your baby and managing the basic housework is enough exercise for you now. Be sure to discuss postpartum precautions and limitations with your doctor.

Be creative
Once cabin fever has set in and your body feels up to it, head to a mall and enjoy some cardiovascular exercise: mall walking style. Set a goal to walk for a certain number of minutes before you go. Don’t over do it. If you get tired, sit and rest on one of the mall benches. If the weather is nice, opt for a walk in the park or through your neighborhood.

Exercise time doesn’t have to be separate from baby time. Let your baby watch you exercise. Place him or her in a bouncy seat or swing while you do your favorite exercise tape, perform sit ups and other exercises on a large exercise ball, or run on a treadmill. Some days just playing and carrying your baby can be a good workout in itself!

Get by with a little help from your friends
Exercise with a friend or relative, or another new mom. Having someone to exercise with is a big motivator. Plan on a day and time to meet and stick with it. It’s amazing how time flies when you’re walking with a friend and chatting about baby stuff. Join a fitness center and enroll in classes or contact a local mom’s club if you have trouble scheduling times with friends.

You can also get online and chat with other new moms. Find somebody interested in exercising and keep in contact with her each week. Motivate and encourage each other. Having a friend to set exercise goals with will help you succeed and stay motivated.

You can do it, mom!
By staying fit, you will be able to keep up with your little one’s activeness. You will have more energy to play with your baby. Keep in contact with other new moms to share your stories and keep each other motivated. Stay in shape and enjoy every moment of motherhood.

Make your own tortillas – video

Ingredients:

  • 2 1/4 cups all purpose flour (not bread flour, AP)
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp vegetable oil
  • 3/4 cup hot milk

 

1 Light up the stove or griddle. Get a large non-stick surface hot and ready to go. I like these to cook fast, so fire that baby on up. Set out a heavy plate (that will hold heat) and a spatula to handle the hot bread.

2 Put a smidgen over 3/4 cup of milk into the micro and set on high for 60 seconds and leave it. We’ll cover why it’s just over 3/4 cup shortly…

3 Measure out all of the dry ingredients into the mixer of your Kitchen Aid or a large bowl that you can mix in by hand.

4 Add in 2 tsp of vegetable oil. Yes, vegetable oil. No, I don’t mean butter. It works, trust me. Now mix those items together just a bit.

5 Slowly mix the hot milk in until the dough ball comes away cleanly. You may need to add a little more or less and you may need to adjust with additional flour.

7 Mix the dough for 3-4 minutes then turn out on a floured surface and knead once or twice to shape it some. (Note: To this point you should have taken no more than 5 minutes tops! Yes, the clock is running, come’on! Didn’t you read the post title?)

8 Divide the dough into 12 equal balls, if you are measuring with scales each ball will be somewhere around 2oz in size.

9 Here’s the fun part that you may want some help with the first couple of times. Roll each ball into a 6″ circle on a lightly floured surface and cook them on the skillet/griddle. Each one will take about 30 seconds per side to cook so you can put one on and roll out a second tortilla. Once the second one is ready you can flip the first one and place the second one on the surface. By the time the third one is ready the first will come off and the second will be ready to flip. Lather, rinse, repeat until done.

10 Be standing at the door when your SO walks in with one of these lathered up in butter and waiting for him/her. Don’t ever send them to the store again for something that’s so easy for you to whip out. Seriously, that’s just mean. 🙂

Cooking time (duration): 25 Number of servings (yield): 12 Meal type: snack Culinary tradition: Mexican

Beverly forwarded this to me this morning and it is GREAT.  All we need now is a weekly menu.  Please everyone think of good menus for a day or a whole week and send them to me to post.  If you do that I’ll develop the shopping list and I’ll even do the math for everyones nutritional break out. – jughandleAlton Brown on Good Eats told how he lost 50lbs in 9 months. He has 4 lists that he goes by.

Things to Eat Everyday
Fruits
Whole Grains
Leafy Greens
Nuts
Carrots
Green Tea
Breakfast
Three Times a Week
Oily Fish
Yogurt
Broccoli
Sweet Potato
Avacodo
Once A Week
Red Meat
Pasta
Dessert
Alcohol
Never
Soda Drinks
Fast Food
Processed Meals (Frozen Dinners)
Canned Soup
Anything Diet
...102030...32333435