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Food And Recipes

7 Foods That Resemble The Body Part They’re Good For

Mother nature got it covered. Everything your body may ever need, Mother nature has it. And for those who still can’t figure out what to eat, Mother nature makes it simple by making the food resemble the body part it benefits.

Check it out!

1. Carrots for the Eyes:

Slice a carrot in half crosswise and it’s easy to see that the veggie resembles an eye—look closely and you’ll even notice a pattern of radiating lines that mimic the pupil and iris. And the old wives’ tale is true: Munching on carrots will actually promote healthy eyes. “Carrots are filled with vitamins and antioxidants, like beta-carotene, that decrease the chance of macular degeneration, the leading cause of vision loss in older people,” says Sasson Moulavi, MD, medical director of Smart for Life Weight Management Centers in Boca Raton, Florida. Photos by iStockphoto

2. Walnuts for the Brain

The folds and wrinkles of a walnut bring to mind another human organ: the brain. The shape of the nut even approximates the body part, looking like it has left and right hemispheres. And it’s no surprise walnuts are nicknamed “brain food”—according to Lisa Avellino, dietitian for Focus28 Diet, “they have a very high content of omega-3 fatty acids, which help support brain function.” Photos by iStockphoto

3. Avocado for the Uterus

The lightbulb shape of an avocado looks like a uterus, and it supports reproductive health as well. “Avocados are a good source of folic acid,” says Elizabeth Somer, registered dietician and author of Eat Your Way to Happiness. “Folate has been found to reduce the risk for cervical dysplasia, which is a precancerous condition.” Photos by iStockphoto and Shutterstock

4. Clams for the Testicles

Studies have offered evidence that clams, which bear a resemblance to testicles, are actually good for the male sex organs. “Research from the Netherlands has suggested that supplementing your diet with folic acid and zinc—both of which clams are high in––can have a significant effect on improving semen quality in men,” says Dr. Moulavi. Photos by Shutterstock and 3D Clinic

5. Grapefruit for the Breast

The similarity between round citrus fruits––like lemons and grapefruit––and breasts may be more than coincidental. “Grapefruit contains substances called limonoids, which have been shown to inhibit the development of cancer in lab animals and in human breast cells,” says Dr. Moulavi. Photos by iStockphoto and 3D4Medical.com

6. Tomato for the Heart

Slice open a tomato and you’ll notice the red veggie has multiple chambers that resemble the structure of a heart. “Studies have found that because of the lycopene in tomatoes, there is a reduced risk for heart disease in men and women who eat them,” says Somer. And, she adds, if you mix them with a little fat, like olive oil or avocado, it will boost your body’s lycopene absorption nearly tenfold. Photos by iStockphoto and 3D Clinic

7. Red wine for the Blood

Red wine, which is rich in antioxidants and polyphenols, including powerful resveratrol, looks like blood. “When you drink it, you’re really loading up on the healthy stuff that protects against destructive things in the blood, like LDL cholesterol, which can cause heart disease,” says Somer. “There’s also a blood-thinning compound in red wine, so it reduces blood clots, which are associated with stroke and heart disease.” Photos by iStockphoto

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New York Judge Blocks Mayor Bloomberg’s Soda Ban Law

“It applies to some but not all food establishments in the city. It excludes other beverages that have significantly higher concentrations of sugar sweeteners and/or calories.”

And with that, New York Supreme Court Justice Milton A. Tingling Jr. invalidated one of Mayor Bloomberg’s main initiative. The Judge called the legislation “arbitrary and capricious” because the nature of the bill restricted the sale of certain sugary drinks, while allowing the sale of others. The New York Times reports:

In his opinion, Justice Tingling specifically cited a perceived inequity in the soda rules, which applies to only certain sugared drinks — beverages with a high milk content, for instance, would be exempt — and would apply only to some food establishments, like restaurants, but not others, like convenience stores.

The judge also wrote that the fact that consumers can receive refills of sodas, as long as the cup size is not larger than 16 ounces, would “defeat and/or serve to gut the purpose the rule.” The judge also appeared to be skeptical of the purview of the city’s Board of Health, which the Bloomberg administration had maintained has broad powers to seek to better the public’s health. That interpretation, the judge wrote, “would leave its authority to define, create, mandate and enforce limited only by its own imagination,” and “create an administrative Leviathan.”

After the judge imposed a stop to the ban, the Bloomberg administration quickly said it would challenge the decision.

“We plan to appeal the decision as soon as possible, and we are confident the Board of Health’s decision will ultimately be upheld,” Michael A. Cardozo, the Bloomberg administration’s chief counsel, said in a statement. “We believe the Board of Health has the legal authority — and responsibility — to tackle” the causes of obesity.

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The Quik Cook! 6 Delicious Smoothie Recipes To Pack in Those Greens!

 6 Quick & Delicious Veg-Out Smoothie recipes for you to try!

1. Pea Perfection Smoothies

Prep Time: 10 min  Total Time: 10 min  Servings: 2
Ingredients:
1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen sweet peas
1 cup Cascadian Farm® frozen organic strawberries
1/2 cup pineapple juice
1 medium banana, cut up
Directions:
Step1
Cook peas as directed on bag. Rinse with cold water until cooled. Drain.
Step2
In blender, place 1/3 cup of the cooked peas and remaining ingredients. (Cover and refrigerate remaining peas for another use.) Cover; blend on high speed about 30 seconds or until smooth.
Step3
Pour into 2 glasses. Serve immediately.

 


2. Sweet Sensation Spinach Smoothies

Prep Time: 8 min  Total Time: 8 min  Servings: 2
Ingredients:
1 box (9 oz) Green Giant® frozen chopped spinach
1 medium banana, cut up
1 cup Cascadian Farm® frozen organic sliced peaches
1/2 cup lime sherbet
1/2 cup pineapple juice
Directions:
Step1
Microwave spinach as directed on box. Rinse with cold water until cooled. Drain, squeezing out as much liquid as possible.
Step2
In blender, place 1/4 cup of the cooked spinach and remaining ingredients. (Cover and refrigerate remaining spinach for another use.) Cover; blend on high speed about 30 seconds or until smooth.
Step3
Pour into 2 glasses. Serve immediately.

 

3. Broccoli Power Punch Smoothies

Prep Time: 8 min  Total Time: 8 min  Servings: 2
Ingredients:
1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen broccoli cuts
1 cup frozen mango chunks
1/2 cup Cascadian Farm® frozen organic strawberries
1 medium banana, cut up
1/2 cup pineapple juice
Directions:
Step1
Cook broccoli as directed on bag. Rinse with cold water until cooled. Drain.
Step2
In blender, place 1/3 cup of the cooked broccoli and remaining ingredients. (Cover and refrigerate remaining broccoli for another use.) Cover; blend on high speed about 30 seconds or until smooth.
Step3
Pour into 2 glasses. Serve immediately.

 

4. Lactose Free Peach-Mango Lassi

Prep Time: 10 min  Total Time: 10 min  Servings: 4
Ingredients:
1 cup ice
1 1/2 cups chopped mango
1 cup original-flavored soymilk
2 containers (6 oz each) Yoplait® Lactose Free peach yogurt
Ground ginger
Directions:
Step1
In blender, place all ingredients except ginger. Cover; blend on medium speed about 2 minutes or until smooth.
Step2
Pour into 4 glasses; top with ginger. Serve immediately.

 

5. Gluten Free Strawberry Kiwi Smoothie

Prep Time: 10 min  Total Time: 10 min  Servings: 2
Ingredients:
1 small apple, peeled, cut into chunks
1 kiwifruit, peeled, cut into chunks
4 medium fresh strawberries
1 container (6 oz) Yoplait® 99% Fat Free creamy strawberry yogurt
1/3 cup apple juice
Directions:
Step1
In blender, place ingredients. Cover; blend on high speed about 30 seconds or until smooth.
Step2
Pour into 2 glasses. Serve immediately.

 

6. Super Athlete Spinach Smoothies

Prep Time: 8 min  Total Time: 8 min  Servings: 2
Ingredients:
1 box (9 oz) Green Giant® frozen chopped spinach
1 container (6 oz) Yoplait® Greek Fat Free blueberry yogurt
1 avocado half, pitted and peeled
3/4 cup cranberry-blueberry juice
1/2 cup Cascadian Farm® frozen organic blueberries
Directions:
Step1
Microwave spinach as directed on box. Rinse with cold water until cooled. Drain, squeezing out as much liquid as possible.
Step2
In blender, place 1/4 cup of the cooked spinach and remaining ingredients. (Cover and refrigerate remaining spinach for another use.) Cover; blend on high speed about 30 seconds or until smooth.
Step3
Pour into 2 glasses. Serve immediately.

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Food And Recipes

The Quik Cook! Fast & Easy 3 Bean Salad


Fast & Easy 3 Bean Salad


Total Time: 10 mins
Prep Time: 10 mins
Servings: 5 cups

Ingredients:
1 cup chopped green beans (cooked) – I used the frozen beans and steamed them in the microwave
1 (15-oz) can of chickpeas
1 (15-oz) can of Red Kidney Beans
1 red bell pepper, finely chopped
1 cup of chopped romaine salad
1/3 cup packed fresh parsley, finely chopped
3 green onions, finely chopped
Salt & pepper, to taste

You can either use fat free Italian Dressing or make your own dressing.

For your own dressing:
8 tbsp fresh lemon juice (about 1.5 lemons)
1.5 tbsp extra virgin olive oil, or more to taste
1 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tbsp Dijon mustard
1/4 tsp salt

Directions:
1. Drain and rinse the chickpeas and kidney beans and place them into a large bowl along with the green beans, pepper, parsley, and green onion. Mix.
2. In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed.
3. Pour on dressing over salad and mix well. Place in the fridge for 30 minutes to allow the flavours to develop. Season with salt and pepper and adjust dressing to taste. Salad will taste even better the next day. Store in the fridge for up to 3-4 days.

 

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The Quik Cook! Easy,Yummy Oatmeal Cookies

Easy, Yummy Oatmeal Cookies

Ingredients:
1 1/4 c. butter (2 1/2 sticks)
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 egg
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt, optional
1 tsp. cinnamon, optional
1/4 tsp. nutmeg, optional
3 c. quick or old fashioned oats
1 1/2 c. raisins

Directions:
Heat oven to 375 degrees. Beat butter and sugars until fluffy. Beat in egg and vanilla. Add combine flour, baking soda, salt and spices; mix well. Stir in oats; stir in raisins.
Drop by rounded tablespoons onto ungreased cookie sheet. Bake 8-9 minutes for chewy cookies, 10-11 minutes for crisp cookies. Cool 1 minute on cookie sheet; remove to wire rack. Store tightly covered. Yield 4 1/2 dozen.

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The Quik Cook! Beef Stew with Mushrooms and White Beans

Beef Stew with Mushrooms and White Beans

Yield: Serves 4-6
Prep time: 10 minutes
Cook time: 40 minutes

Ingredients:
4 12 oz. button mushroom (cremini, quartered)
4 12 oz. fresh mushrooms (shiitake, oyster, chanterelle)
1 12 lbs top sirloin steak (boneless beef, cut into 1 inch cubes)
2 tbsps olive oil
salt
2 carrot (cut into 14 inch thick slices)
1 onions (cut lengthwise into thin wedges)
2 garlic cloves (sliced thin)
12 cup red wine (dry white or, beef or chicken broth)
16 oz. white beans (great northern, navy or cannellini, rinsed, drained)
14 12 oz. diced tomatoes (with garlic and onion undrained)
chopped parsley (garnish)

Directions:
1. Put a large skillet over high heat and add all the mushrooms. Shaking the pan from time to time to prevent the mushrooms from sticking, dry sauté them until they being to release their water. Keep cooking until the mushrooms begin to brown. Remove to a bowl and set aside.

2. Add 2 tablespoons olive oil to the skillet and turn the heat down to medium-high. Brown the beef cubes in batches, turning to brown at least two sides of the meat. Remove from skillet, add to the bowl with the mushrooms and sprinkle salt over them.

3. Add the carrots and sauté 3-4 minutes. Add the onions and cook another 5 minutes, then add the garlic and cook another minute. Add wine, bring to a boil and return the cooked beef and mushrooms to the pan. Continue cooking 3 more minutes.

4. Stir in the beans and tomatoes. Cook 5 minutes more. Add salt to taste. Serve, garnished with chopped parsley.

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The Quik Cook! Sweet & Sour Beef-Cabbage Soup

Sweet & Sour Beef-Cabbage Soup

 

6 servings: About 1 3/4 cups each
Active Time: 30 minutes
Total Time: 30 minute

Ingredients:
1 tablespoon canola oil
1 pound lean (90% or leaner) ground beef
1 1/2 teaspoons caraway seeds
1 teaspoon dried thyme
2 1/2 cups frozen bell pepper and onion mix, thawed, chopped
1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
6 cups reduced-sodium beef broth
1 15-ounce can crushed or diced tomatoes
1 1/2 tablespoons honey
1 tablespoon paprika, preferably Hungarian sweet
3 cups coarsely chopped Savoy, or green cabbage
1-2 tablespoons cider vinegar
1/4 teaspoon salt
Freshly ground pepper to taste

Directions:
Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.

Nutrition:
Per serving: 250 calories; 10 g fat ( 3 g sat , 5 g mono ); 54 mg cholesterol; 20 g carbohydrates;
20 g protein; 4 g fiber; 705 mg sodium; 717 mg potassium.
Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (30% dv), Iron & Potassium (20% dv).
Carbohydrate Servings: 1
Exchanges: 2 1/2 vegetable, 2 lean meat, 1/2 fat

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The Quik Cook! Lamb Burgers with Green Harissa

Lamb Burgers with Green Harissa

 

Total Time: 40 min
Servings: 4

Ingredients:
1 pound ground lamb
1/2 cup cooked white rice
1 large egg, beaten
1/2 cup chopped cilantro
Kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for grilling
4 hot green chiles, such as serranos or jalapeños, thinly sliced
2 mild green chiles, such as Anaheim or yellow wax chiles, seeded and coarsely chopped
2 scallions, coarsely chopped
1 garlic clove, smashed
Warm naan, chopped tomatoes and feta, for serving

Directions:
1. Light a grill or preheat a grill pan. In a medium bowl, combine the ground lamb with the cooked rice, egg and 1/4 cup of the cilantro. Add 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper and gently knead the meat to blend. Using lightly moistened hands, form the meat into 12 patties, about 1/2 inch thick. Brush the      patties with olive oil.
2. Grill the patties over moderate heat, turning occasionally, until browned and cooked through, about 6 minutes.
3. Meanwhile, in a food processor, combine the hot and mild chiles with the scallions, garlic and the remaining 1/4 cup of cilantro and pulse until chopped. Add the 1/4 cup of olive oil and process to a chunky puree. Season the harissa with salt. Wrap the lamb in the warm naan with tomatoes and feta. Spoon some of the green harissa on top and serve.

MAKE AHEAD The green harissa can be refrigerated overnight.

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The Quik Cook! Quick & Easy Crab Cakes

Quick & Easy Crab Cakes

prep: 10 min
total: 25 min
servings: 6

Ingredients:
1cup boiling water
1pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
3 eggs
2cans (6 oz. each) crabmeat, drained, flaked
1/4cup butter or margarine
1 lemon, cut into 6 wedges

Directions:
ADD boiling water to stuffing mix; stir just until moistened. Let stand 5 min.
BEAT eggs in large bowl. Add crabmeat; mix lightly. Stir in stuffing. Shape into 6 patties.
MELT butter in large skillet on medium heat. Add patties; cook 5 min. on each side or until heated through and lightly browned on both sides. Serve with lemon wedges.

SERVING SUGGESTION: Serve with small hot baked potatoes and a bagged salad tossed with your favorite KRAFT Dressing, such as Italian.
SPECIAL EXTRA: Add 1/4 cup finely chopped red peppers and 2 Tbsp. finely chopped onions to the crabmeat mixture before shaping into patties.

 

 

 

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The Quik Cook! Mini Frittatas with Ham and Cheese

Mini Frittatas with Ham and Cheese

Yield: 8 servings (serving size: 3 frittatas)
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:
Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg

Directions:
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

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The Quik Cook! Fig-and-Walnut Energy Bars

Fig-and-Walnut Energy Bars

Total Time: 35 min

Prep: 20 min

Cook: 15 min

Ingredients:
Cooking spray
1 cup quick-cooking oats
1 cup bran cereal
1/4 cup whole-wheat flour
1 cup walnut pieces
1 1/2 cups coarsely chopped stemmed dried figs
1/2 cup nonfat dry milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup honey
2 large eggs

Directions:
Preheat the oven to 350. Coat a 9-by-13-inch baking pan with cooking spray.
Place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor; coarsely chop.
Add the honey and eggs; pulse until well combined.
Transfer the mixture to the pan; spread evenly with your fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Per bar: Calories 149; Fat 6 g (Saturated 1 g); Cholesterol 27 mg; Sodium 31 mg; Carbohydrate 22 g; Fiber 4 g; Protein 5 g

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The Quik Cook! Shawarma Lamb with Couscous Salad

Shawarma Lamb with Couscous Salad

Ingredients:
1 cup reduced-sodium chicken broth
1 cup couscous
1 medium carrot, shredded
1/2 cup roughly chopped flat-leaf parsley
1/4 cup olive oil, divided
Zest and juice of 2 lemons, divided
1 large onion, thinly sliced
3 garlic cloves, thinly sliced
1 1/2 pounds top round lamb steak, thinly sliced
2 teaspoons ground cumin
1/2 teaspoon cayenne
1 teaspoon kosher salt
1 teaspoon pepper
1/2 cup Greek yogurt

Directions:
1. Bring broth to a boil in a medium saucepan. Add couscous, cover tightly, remove from heat, and let sit 5 minutes. Uncover, fluff, and add carrot, parsley, 2 tbsp. oil, and zest and juice of 1 lemon.

2. Cook onion in remaining 2 tbsp. oil in a large frying pan over high heat until edges are charred, 10 to 12 minutes. Add garlic, lamb, cumin, cayenne, salt, and pepper; cook, stirring, until lamb is cooked through and browned, about 10 more minutes.

3. Divide couscous among 4 plates and top with lamb mixture. Mix yogurt with remaining lemon zest and juice and serve with lamb.Note: Nutritional analysis is per serving.

Note:In addition to the couscous, you can serve it with a salad of tomatoes, cucumbers, and feta cheese.

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