Saturday, 12 March 2011
Cabela's Dangerous Hunts 2011
Out here, you're the hunted... A global hunting adventure that quickly turns into a terrifying pursuit of the world's deadliest animals. In the ultimate battle of man versus nature, American marksman Cole Rainsford and his estranged father go on a safari to hunt for man-eating beasts in the heart of the African wilderness. Take aim against the world's deadliest predators with the Top Shot Elite, an innovative new peripheral for the Wii included in the game.Tuesday, 8 March 2011
The #1 Bestselling Product on Amazon
The Amazon Kindle is a portable e-book reader. More precisely, it is a software, hardware and network platform developed by Amazon.com subsidiary Lab126 that uses wireless connectivity to enable users to shop for, download, browse, and read e-books, newspapers, magazines, blogs, and other digital media in some countries. The Kindle hardware devices use an e-ink electronic paper display that, in addition to displaying up to 16 shades of gray, minimizes power consumption and simulates reading on paper.
Several hardware devices support this platform, including a main "Kindle" line and a parallel "Kindle DX" line. The most recent Kindle device is the third incarnation of the main line, officially named "Kindle", but usually referred to as "Kindle 3". Kindle 3 was released on August 27, 2010. User reports indicate that the new display on the Kindle 3, with E Ink Pearl technology, is noticeably superior to previous generations.
The Kindle DX line features larger screens than the main Kindle line and is marketed as more suitable for displaying newspaper and textbook content. Amazon has also introduced Kindle software for use on various devices and platforms, including Microsoft Windows, iOS, BlackBerry, Mac OS X (10.5 onwards), Android and Windows Phone 7.
Content for the Kindle can be purchased online and downloaded wirelessly in some countries, using either standard Wi-Fi or Amazon's 3G "Whispernet" network. Whispernet is accessible without any monthly fee or wireless subscription,[10] although fees can be incurred for the delivery of periodicals and other content when roaming internationally beyond the customer's home country. Through a service called "Whispersync", customers can synchronize reading progress, bookmarks and other information across Kindle hardware devices and other mobile devices.
Several hardware devices support this platform, including a main "Kindle" line and a parallel "Kindle DX" line. The most recent Kindle device is the third incarnation of the main line, officially named "Kindle", but usually referred to as "Kindle 3". Kindle 3 was released on August 27, 2010. User reports indicate that the new display on the Kindle 3, with E Ink Pearl technology, is noticeably superior to previous generations.
The Kindle DX line features larger screens than the main Kindle line and is marketed as more suitable for displaying newspaper and textbook content. Amazon has also introduced Kindle software for use on various devices and platforms, including Microsoft Windows, iOS, BlackBerry, Mac OS X (10.5 onwards), Android and Windows Phone 7.
Content for the Kindle can be purchased online and downloaded wirelessly in some countries, using either standard Wi-Fi or Amazon's 3G "Whispernet" network. Whispernet is accessible without any monthly fee or wireless subscription,[10] although fees can be incurred for the delivery of periodicals and other content when roaming internationally beyond the customer's home country. Through a service called "Whispersync", customers can synchronize reading progress, bookmarks and other information across Kindle hardware devices and other mobile devices.
Monday, 7 March 2011
Still Beauty After Born
Hotel, Forex, Travel, Flight, Games, Ticket
Raw Foods, Green Foods, Super Foods…what is really Best?
There are truly so many different nutritional products on the market today touting “miracles and fast weight loss”, I can understand why so many people are confused and have wasted tons of money on worthless products and supplements.
I filmed the following video to clear up any confusion and answer any questions you may have about a lot of different nutritional products that are out on the market today…especially all of these “Greens Drinks” that are touted as Super Foods. Are these Greens Drinks really better than real foods?
And, as always, I’ll tell you exactly what I do for myself and my family when it comes to ensuring that we are covering all of our nutritional bases each day.
The Truth about CORN
There’s nothing like a good piece of corn on the cob at your summer barbeque or your buttered popcorn to go along with your favorite movie, right? Or wrong?
This question seems to be coming up more and more often…
Isabel, are corn and foods made from corn allowable on The DSP?
Well, the answer is yes, BUT there are a few details you need to know first (you didn’t think I was just going to leave it at that, did you?) You can cook and eat all these recipes...as no worry
Ingredients
1 pound grass-fed ground buffalo
1/3 cup gluten free bread crumbs (they are made from rice and I found them at the health food store)
1/3 cup organic ketchup (yes, this adds in some sugar so be careful if you are very sensitive to sugar)
1/2 red onion finely chopped
lots of the following spices: dried parsley, oregano, basil, and garlic powder (I know “lots” is not a measurement but I’m not sure how much I put in there but I do know it was a good amount of each.)
Celtic Sea Salt and black pepper
1 organic egg
This bar favorite is usually deep fried in batter and loaded with blue cheese dressing. Give this alternative a try for a healthier spin!
The almonds turn this otherwise ordinary chicken dish into a crunchy, nutritious meal that packs a healthy dose of vitamin E and fiber.
Spaghetti Squash & Sauce
Ingredients
1 spaghetti squash (4-5 pounds)
1 onion, chopped
1 clove garlic, minced
6 plum tomatoes, chopped
½ cup crushed tomato
2 tablespoons tomato paste
½ cup fresh basil leaves, finely chopped
*Courtesy of Elana, a DSP member
Raw Foods, Green Foods, Super Foods…what is really Best?
There are truly so many different nutritional products on the market today touting “miracles and fast weight loss”, I can understand why so many people are confused and have wasted tons of money on worthless products and supplements.
I filmed the following video to clear up any confusion and answer any questions you may have about a lot of different nutritional products that are out on the market today…especially all of these “Greens Drinks” that are touted as Super Foods. Are these Greens Drinks really better than real foods?
And, as always, I’ll tell you exactly what I do for myself and my family when it comes to ensuring that we are covering all of our nutritional bases each day.
The Truth about CORN
There’s nothing like a good piece of corn on the cob at your summer barbeque or your buttered popcorn to go along with your favorite movie, right? Or wrong?
This question seems to be coming up more and more often…
Isabel, are corn and foods made from corn allowable on The DSP?
Well, the answer is yes, BUT there are a few details you need to know first (you didn’t think I was just going to leave it at that, did you?) You can cook and eat all these recipes...as no worry
The Truth About Cholesterol
Watching TV can make you Fat
What Supplement is Right for You?
You know if I had a nickel for every time somebody asked me “Isabel, what supplements should I be taking?”, I swear, I’d be rich (and lying on the beach in Bermuda right now…or the Bahamas…I’m not picky.)
To juice or NOT to juice…that is the question.
I’m pretty used to people coming to my home and saying “Wow, this place is so super healthy. I can’t believe it.” As you may or may not know, it does take quite a few people to keep the Diet Solution Program running. I had a bit of a “retreat” at my house where I invited 3 of our employees to come and work from my house and spend some time together. Whenever entertaining guests, I always try and be the “hostess with the mostess” and in my best Martha Stewart impression I asked “Can I get anyone anything? Some food or a drink?”
Warm Quinoa Salad
Courtesy of GroupRecipes.com
Ingredients
* 1 cup of quinoa, rinsed
* 2 cups of water or stock
* 1 medium onion, chopped
* 3 cloves garlic, chopped
* 1/4 cup chopped fresh basil
* 1/4 cup chopped fresh coriander (cilantro)
* 1 tomato, seeds and excess pulp removed, chopped
* 1 can adzuki beans, rinsed well
* 4 TBS lemon juice
* 3 TBS olive oil
* 3 cups shredded romaine lettuce
* 1 avocado, cubed
* 1 TBS chopped pumpkin seeds
* Unrefined sea salt and pepper, to taste
* 1 cup of quinoa, rinsed
* 2 cups of water or stock
* 1 medium onion, chopped
* 3 cloves garlic, chopped
* 1/4 cup chopped fresh basil
* 1/4 cup chopped fresh coriander (cilantro)
* 1 tomato, seeds and excess pulp removed, chopped
* 1 can adzuki beans, rinsed well
* 4 TBS lemon juice
* 3 TBS olive oil
* 3 cups shredded romaine lettuce
* 1 avocado, cubed
* 1 TBS chopped pumpkin seeds
* Unrefined sea salt and pepper, to taste
Directions
Combine rinsed quinoa, water, onion, garlic, and a little salt in medium saucepan and turn heat to high. Bring to a boil, cover, lower the heat to low, and simmer gently for about 15 minutes. Fluff with fork and transfer to a bowl. Add chopped herbs, tomato, rinsed adzuki beans, 2 TBS lemon juice, 1 TBS olive oil, salt and pepper.
Combine rinsed quinoa, water, onion, garlic, and a little salt in medium saucepan and turn heat to high. Bring to a boil, cover, lower the heat to low, and simmer gently for about 15 minutes. Fluff with fork and transfer to a bowl. Add chopped herbs, tomato, rinsed adzuki beans, 2 TBS lemon juice, 1 TBS olive oil, salt and pepper.
Toss romaine and avocado in rest of lemon juice and 2 TBS olive oil. Season with salt and cracked black pepper. Serve quinoa on bed of salad greens. Sprinkle with chopped pumpkin seeds.
“Cocoa-Nut” Bananas
Courtesy of Eating Well
Ingredients
*4 teaspoons of organic cocoa powder
*4 teaspoons of toasted, unsweetened coconut
*2 small bananas, sliced on the bias
*4 teaspoons of organic cocoa powder
*4 teaspoons of toasted, unsweetened coconut
*2 small bananas, sliced on the bias
Directions
Place cocoa and coconut on separate plates. Roll each banana slice in the cocoa, and shake off the excess. Then, dip banana in the coconut.
Place cocoa and coconut on separate plates. Roll each banana slice in the cocoa, and shake off the excess. Then, dip banana in the coconut.
Fruit Pizza
This is a great snack idea from two of our DSP members!
Ingredients
Crust
* 1 3/4 cups raw almonds (or 1 1/4 cups almond meal)
* 1 TBSP Coconut Oil
* 5 fresh dates pitted
* pinch of nutmeg
* 2 tsp of cinnamon
* pinch of sea salt
* 1 TBSP raw honey (you might need a little more to form dough)
* 1 3/4 cups raw almonds (or 1 1/4 cups almond meal)
* 1 TBSP Coconut Oil
* 5 fresh dates pitted
* pinch of nutmeg
* 2 tsp of cinnamon
* pinch of sea salt
* 1 TBSP raw honey (you might need a little more to form dough)
Filling
* 16 oz of Greek Yogurt
* 1/4 cup Steviva Blend or Steviva to taste
* Strawberries
* Blueberries
* Raspberries
* 16 oz of Greek Yogurt
* 1/4 cup Steviva Blend or Steviva to taste
* Strawberries
* Blueberries
* Raspberries
Directions
1. Finely chop the nuts in a food processor (skip this step if using almond meal).
2. Add the oil, pitted dates, and the spices. Run all this through the food processor with the chopped nuts until it’s crumbs.
3. Transfer mixture to a mixing bowl, add honey, and mix to form a dough ball. Add more honey if needed.
4. Spread the dough into the bottom of a 9-inch pie pan, greased with coconut oil. Bake at 350 degrees for about 10-12 minutes, until the edges are just beginning to brown.
5. For filling, mix Greek yogurt with Steviva blend and spread into a cool shell. Add your fruit in a pattern and place on top of yogurt. Chill and serve.
2. Add the oil, pitted dates, and the spices. Run all this through the food processor with the chopped nuts until it’s crumbs.
3. Transfer mixture to a mixing bowl, add honey, and mix to form a dough ball. Add more honey if needed.
4. Spread the dough into the bottom of a 9-inch pie pan, greased with coconut oil. Bake at 350 degrees for about 10-12 minutes, until the edges are just beginning to brown.
5. For filling, mix Greek yogurt with Steviva blend and spread into a cool shell. Add your fruit in a pattern and place on top of yogurt. Chill and serve.
*Serves 8.
Zucchini Hummus
Here’s an easy way to get more vegetables into snack time! Serve with vegetable sticks for dipping.
Ingredients
* 1 (15-ounce) can chickpeas, drained and rinsed
* 1 cup coarsely chopped zucchini
* 1 garlic clove, chopped
* 1/3 cup chopped fresh parsley
* 1/4 cup chopped fresh basil
* 1/2 teaspoon sea salt
* freshly ground black pepper
* 1/4 cup extra-virgin olive oil
* 1 teaspoon fresh lemon juice
* 1 cup coarsely chopped zucchini
* 1 garlic clove, chopped
* 1/3 cup chopped fresh parsley
* 1/4 cup chopped fresh basil
* 1/2 teaspoon sea salt
* freshly ground black pepper
* 1/4 cup extra-virgin olive oil
* 1 teaspoon fresh lemon juice
Directions
Combine all the ingredients in a food processor and pulse until desired consistency is reached.
* Serves four.
Courtesy of The Gastrokid Cookbook by Hugh Garvey and Matthew Yeomans.
Healthy Buffalo Meatloaf
Ingredients1 pound grass-fed ground buffalo
1/3 cup gluten free bread crumbs (they are made from rice and I found them at the health food store)
1/3 cup organic ketchup (yes, this adds in some sugar so be careful if you are very sensitive to sugar)
1/2 red onion finely chopped
lots of the following spices: dried parsley, oregano, basil, and garlic powder (I know “lots” is not a measurement but I’m not sure how much I put in there but I do know it was a good amount of each.)
Celtic Sea Salt and black pepper
1 organic egg
Directions
1. Preheat oven to 350 degrees.
2. Grease an 8 ½ x 4 ½ inch loaf baking pan with organic, unrefined coconut oil.
3. In a mixing bowl, mix all the above ingredients together.
4. Place the mixture into the prepared loaf pan and shape into a loaf.
5. Bake in the preheated oven for 45 minutes or until done. Allow to stand 5 minutes before slicing.
1. Preheat oven to 350 degrees.
2. Grease an 8 ½ x 4 ½ inch loaf baking pan with organic, unrefined coconut oil.
3. In a mixing bowl, mix all the above ingredients together.
4. Place the mixture into the prepared loaf pan and shape into a loaf.
5. Bake in the preheated oven for 45 minutes or until done. Allow to stand 5 minutes before slicing.
Baked Buffalo Wings
This bar favorite is usually deep fried in batter and loaded with blue cheese dressing. Give this alternative a try for a healthier spin!Ingredients
1 lb chicken wings (preferably without skin)
1 tablespoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon Celtic Sea Salt
1/2 cup hot sauce
1 tablespoon butter
1 lb chicken wings (preferably without skin)
1 tablespoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon Celtic Sea Salt
1/2 cup hot sauce
1 tablespoon butter
Directions
1. Fill a large pot half way with water and then add the first 4 ingredients.
2. Bring water mixture and wings to a boil and then boil for 15 minutes.
3. Transfer wings to an oven safe container coated with butter.
4. Bake wings on “Broil” for 15 minutes on each side. (For crispier wings, cook longer on each side, maybe 20 minutes per side).
5. While waiting for wings, combine the hot sauce and butter in a small pot and cook over low flame until melted.
6. When wings are done, shake ‘em up with the sauce and enjoy!
1. Fill a large pot half way with water and then add the first 4 ingredients.
2. Bring water mixture and wings to a boil and then boil for 15 minutes.
3. Transfer wings to an oven safe container coated with butter.
4. Bake wings on “Broil” for 15 minutes on each side. (For crispier wings, cook longer on each side, maybe 20 minutes per side).
5. While waiting for wings, combine the hot sauce and butter in a small pot and cook over low flame until melted.
6. When wings are done, shake ‘em up with the sauce and enjoy!
Almond Crusted Chicken
The almonds turn this otherwise ordinary chicken dish into a crunchy, nutritious meal that packs a healthy dose of vitamin E and fiber.Ingredients
1 egg white
3 teaspoons water
6 ounces boneless, skinless chicken breast, pounded thin
1/4 cup sliced almonds, coarsely chopped
Celtic Sea Salt and pepper to taste
1 egg white
3 teaspoons water
6 ounces boneless, skinless chicken breast, pounded thin
1/4 cup sliced almonds, coarsely chopped
Celtic Sea Salt and pepper to taste
Directions
1. Whisk egg white, water, salt, and pepper in small bowl. Dip the chicken breast into the egg mixture and dredge in almonds.
2. Heat a skillet over medium heat and lightly coat with unrefined coconut oil.
3. Sautee chicken on one side over medium heat for 3 minutes. Turn and cook for an additional 3 to 4 minutes, until cooked through.
1. Whisk egg white, water, salt, and pepper in small bowl. Dip the chicken breast into the egg mixture and dredge in almonds.
2. Heat a skillet over medium heat and lightly coat with unrefined coconut oil.
3. Sautee chicken on one side over medium heat for 3 minutes. Turn and cook for an additional 3 to 4 minutes, until cooked through.
Spaghetti Squash & SauceIngredients
1 spaghetti squash (4-5 pounds)
1 onion, chopped
1 clove garlic, minced
6 plum tomatoes, chopped
½ cup crushed tomato
2 tablespoons tomato paste
½ cup fresh basil leaves, finely chopped
Directions
1. Preheat the oven to 375 degrees. Wrap the whole squash in foil. Place it on a baking sheet and bake for 1 to 2 hours, until tender when pierced with a fork, turning the squash over halfway through cooking. Set aside to cool.
2. Heat a medium nonstick skillet over medium heat. (You can use butter to aid in the cooking.) Add the onions and garlic and cook for 2 to 3 minutes, until softened. Add the plum tomatoes, crushed tomatoes, tomato paste, and basil. Simmer gently for 15 minutes. Set aside.
3. Make the turkey meatballs (see below). Pour the tomato sauce that you set aside previously over the meatballs in the baking dish. Cook for 10 more minutes.
4. Cut the cooked spaghetti squash in half. Remove and discard the seeds. Scoop out 3 cups of squash from the shell. (Reserve the remaining squash for future use). Arrange the squash on a serving platter and top with the meatball-marinara sauce mixture.
1. Preheat the oven to 375 degrees. Wrap the whole squash in foil. Place it on a baking sheet and bake for 1 to 2 hours, until tender when pierced with a fork, turning the squash over halfway through cooking. Set aside to cool.
2. Heat a medium nonstick skillet over medium heat. (You can use butter to aid in the cooking.) Add the onions and garlic and cook for 2 to 3 minutes, until softened. Add the plum tomatoes, crushed tomatoes, tomato paste, and basil. Simmer gently for 15 minutes. Set aside.
3. Make the turkey meatballs (see below). Pour the tomato sauce that you set aside previously over the meatballs in the baking dish. Cook for 10 more minutes.
4. Cut the cooked spaghetti squash in half. Remove and discard the seeds. Scoop out 3 cups of squash from the shell. (Reserve the remaining squash for future use). Arrange the squash on a serving platter and top with the meatball-marinara sauce mixture.
Turkey Meatballs
Ingredients
1 lb ground turkey
1 egg, beaten
½ cup sprouted grain bread crumbs
1 tablespoon worcestershire sauce
1-2 cloves garlic (depending on how much you like garlic)
1 teaspoon onion powder
½ teaspoon red pepper flakes
1 teaspoon salt
Ingredients
1 lb ground turkey
1 egg, beaten
½ cup sprouted grain bread crumbs
1 tablespoon worcestershire sauce
1-2 cloves garlic (depending on how much you like garlic)
1 teaspoon onion powder
½ teaspoon red pepper flakes
1 teaspoon salt
Directions
1. Preheat oven to 375 degrees.
2. Mix all ingredients together in bowl, roll into balls.
3. Place in baking dish.
4. Bake for 15 minutes, or until cooked through.
1. Preheat oven to 375 degrees.
2. Mix all ingredients together in bowl, roll into balls.
3. Place in baking dish.
4. Bake for 15 minutes, or until cooked through.
Stuffed Peppers
*Courtesy of Elana, a DSP memberIngredients
6-8 sweet bell peppers (green, orange, red or yellow)
2 (4 oz.) cans diced green chiles
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon Celtic Sea Salt
6-8 sweet bell peppers (green, orange, red or yellow)
2 (4 oz.) cans diced green chiles
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon Celtic Sea Salt
Directions
1. In a medium sized bowl, mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt.
2. Cut the tops off of the peppers and set aside.
3. Place peppers in an 11 by 7 inch baking dish.
4. Stuff the peppers with the turkey mixture; place tops on peppers to close.
5. Bake at 350° for 1 hour.
1. In a medium sized bowl, mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt.
2. Cut the tops off of the peppers and set aside.
3. Place peppers in an 11 by 7 inch baking dish.
4. Stuff the peppers with the turkey mixture; place tops on peppers to close.
5. Bake at 350° for 1 hour.
Almond Crusted Salmon with Caramelized Onions and Basil
Almond meal, made from ground raw almonds, forms the nutty topping on this baked salmon with slowly caramelized sweet onions and fresh basil spooned over the top. Serve this dish as a main course along with roasted or mashed sweet potatoes, steamed vegetables and a green salad.
Ingredients
· 1 tablespoon butter
· 1 teaspoon coconut oil
· 1 sweet onion, thinly sliced
· Sea salt and pepper to taste
· 1/2 to 1 teaspoon lime juice
· 1/2 cup almond meal
· 4 teaspoons honey mustard or sweet prepared mustard
· 4 (4- to 6-ounce) skinless salmon fillets, skin removed
· 1/4 cup thinly sliced green onions
· 1/4 cup basil leaves
Method
Heat butter in a large skillet over medium low heat. Add onion, salt and pepper and cook, stirring occasionally, until golden brown and caramelized, 30 to 45 minutes. Stir in lime juice and keep warm.
Meanwhile, preheat oven to 375ºF. Grease the bottom of a large baking dish with 1 teaspoon coconut oil. Put almond meal into a wide, shallow dish and season salmon with salt and pepper. Brush the top of each salmon fillet with mustard and then roll in almond meal, pressing to make sure it sticks. Arrange salmon in prepared baking dish in a single layer and bake until just cooked through and flesh flakes with a fork, about 15 minutes.
Transfer salmon to plates, top with caramelized onions, garnish with green onions and basil and serve.
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