Healthy Eating Forums - Ask Your Healthy Eating Questions Here

Welcome to our Healthy Eating Forums! This is where you can ask all your questions about any aspect of healthy eating.

There's no need to sign up or register, just find the healthy eating topic that interests you and ask or answer questions, or make comments and suggestions. It's easy and free, and everyone is welcome to join in!

Knowing what's healthy and what isn't can be hard, so come here and ask for guidance. Together we can sort out the good from the bad, and get on track to a healthier, tastier diet. To take part in our forums, simply click on the topics below. These take you to our forum pages where you can start straight away to ask questions or read what others have said.

If you'd like to suggest a topic that we don't cover, please click here. Or scroll down to see what topics other people have come up with.

This is the main part of our Healthy Eating Forum. This whole section is dedicated to your comments and questions about healthy diet.

If you have a question to ask, just scroll down and complete the form. Or take a look and see what other people have been asking.

This weight loss forum is where to share your favorite weight loss tips, or pick up some inspiration for your own bid to lose weight.

You can share your experiences, set goals or ask for help or support. It's easy, so make yourself comfortable and join our weight loss forum.

How many times have you asked that question? See what other people are serving up this evening - and add your own healthy meal suggestion. Got a recipe your kids love? Or are you a kid who wants to eat healthy and has an idea or recipe to share?

Tell us all about it - it's easy, and it's fun. Join in, with our Healthy Kids Recipes forum.

Stop by and tell us what's your biggest Healthy Eating Challenge. We'll do our best to help! Love cook books? Tell us about your favorites by publishing your very own cook book review.

It's great to share news of all the wonderful healthy cook books out there, so please join in and tell us which one you take from the shelf when you want healthy eating inspiration!

Is there a healthy eating subject you'd like us to cover in our healthy eating forums? Make your suggestion here.
If enough people are interested, we'll create a new forum page just for you. And simply posting your topic here will create a mini-forum - make sure you tell your family and friends about it!

What Other Visitors Have Said

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Healthy Sandwich Ideas for a Healthy Lunch

The best sandwich ideas and healthy sandwich recipes for a healthy lunch. ADVERTISEMENT

Chicken salad sandwiches, egg sandwiches, tuna sandwiches and more. What makes a great healthy sandwich?

First, consider the type of bread you choose. The same filling can taste quite different when it's in a soft white bap, to when it's tucked into a hearty wholemeal roll with seeds on top.

Truly healthy sandwich recipes will always avoid white bread because it's lacking in fibre. If you really love white bread, look for a variety that has half-and-half white and wholegrain flour - kids will often accept this compromise for their favourite white bread.

Otherwise, always start with good, fresh, wholemeal bread or rolls, or try wholemeal pittas or wraps instead.

Check out these healthy lunch box ideas for 10 healthy sandwich ideas.

For healthier sandwich fillings, avoid processed meats like salami and pastrami which have been implicated as being unhealthy in the cancer prevention diet.

If you do go for meat, choose lean varieties, cut off any visible fat and avoid cheap ham which has been reformed from other cuts and is likely to contain added fat, water, salt and sugar.

Poultry is an excellent choice. Try this Chicken Salad Sandwich Recipe, or go for an easy turkey sandwich from these Leftover Turkey Recipes.

You'll find other great ideas here:

Egg Salad Sandwich How to make a succulent egg salad sandwich.

Vegetarian Sandwiches Sandwiches to keep veggies happy, from cucumber, through peanut butter to avocado.

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Pumpkin Soup Recipes perfect in a healthy diet

Warming pumpkin soup recipes, perfect in your healthy diet.

Pumpkin lends itself perfectly to soup making. The colour is appetising, and the subtle flavour blends with well with other vegetables.

For variety, try herbs ? chives or parsley ? or spices, like cinnamon, nutmeg or ginger.

This selection of recipes includes a very simple pumpkin broth, as well as a creamier, richer recipe for pumpkin soup. The thinner soups are perfect healthy soup recipes for weight loss

Use vegetable stock for all these recipes, either home made or from bouillon powder.

Quick and Easy Pumpkin Soup
A homely and simple soup, with a surprisingly full and creamy texture, easily put together from basic ingredients, and truly satisfying.

Serves 6: Peel and de-seed half a pumpkin, and cut into chunks. Put in a pan with enough water to just cover. Simmer until tender, drain thoroughly and puree in a blender or food processor. Dilute the puree to the consistency you like, using water, or part milk, part water, or soya milk. Grate in a little nutmeg and season lightly with salt and pepper. Warm through to serve.

Pumpkin and Turnip Soup
Make the best of another fine winter vegetable, turnip, with this straightforward recipe.

Serves 6: 2 leeks, well-cleaned, trimmed and shredded, 1 large onion, chopped, 2 small turnips, peeled and diced, 1 kg (5 cups) cubed and peeled pumpkin.

Simmer all the vegetables gently in 1.5 litres (6 cups) vegetable stock for 15-20 minutes, or until the pumpkin is tender. Puree in a blender or food processor.

Pumpkin and Ginger Soup
Fresh ginger is a great addition to many vegetable soups. In this recipe, it gives the pumpkin flavour a real lift.

Serves 4: 1 tbsp olive oil, 1 onion, finely chopped, 2 cloves garlic, crushed, 2.5cm (1 inch) piece root ginger, peeled and grated, 650g (4 cups) peeled and chopped pumpkin flesh, 850ml (3 cups) vegetable stock

Sweat the onions gently in the olive oil for 5 mins, add the onion, garlic, ginger and pumpkin and cook for 5 mins more. Add the water or stock and simmer for 15-20 mins, until the pumpkin is tender. Puree the soup in a blender or food processor and thin with a little extra stock, water or milk if necessary.

Velvety Pumpkin Soup

This healthy recipe uses soy milk and yogurt rather than cream to give the soup a smooth, rich texture.

Serves 6: 500g (3 cups) pumpkin cubes, 350ml (1 ? cups) vegetable stock, 1 sliced onion, 2 diced carrots, 1 tsp ground cinnamon, 750ml (3 cups) soya milk, 10mml (1/4 cup) soya yogurt.

Place the vegetables and stock in a large saucepan, bring to the boil and simmer for 15-20 mins until the vegetables are tender. Blend or process until smooth. Return to pan, add the cinnamon and soya milk, stir gently and simmer for 10 mins. To serve, add a spoonful of soya yogurt to each portion.

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Brussel Sprout recipes, Healthy Eating Recipes

You can use these brussel sprout recipes right through the winter for healthy eating recipes.

Brussels sprouts are an essential part of the Thanksgiving and Christmas meals and are also a great little vegetable to use at any time.

They have a distinctive flavor, and are at their sweetest and best after the first frosts.

Choose small brussels sprouts, about the size of a walnut. They should be firm and the leaves bright green and tightly packed.

Avoid large ones, or any that are yellowing, or where the leaves are slightly open. Good, firm brussel sprouts will keep for 3-4 days loosely wrapped in the fridge.

How to prepare brussel sprouts
Trim off the end of the stalk and peel away any loose outer leaves. Prepare 8-10 sprouts per person. You can cut a cross in the end of the stalk if that's the way you've always done it, but I don't believe it makes any difference to the way they cook, and could even encourage them to lose shape.

Halve any sprouts that are on the large side. As you prepare each sprout, drop it into a bowl of salted water to bring out any beasties lurking inside. When all are prepared, drain and rinse well under cold water.

Brussel sprout recipes

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Healthy food costs too much

by Mitch

My biggest healthy eating challenge money. Good food costs more than junk food.

Answer
Mitch, healthy eating doesn't have to be expensive. Check out the tips on these pages and see how much you can save!
Save money on groceries
Frugal cooking
Save money on food

all the best
Elizabeth

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Healthy Mediterranean Diet Recipes

Provides Mediterranean diet recipes to help healthy weight loss and minimise the risk of heart disease, osteoporosis, allergies, dementia and cancer. Delivered monthly and a full free report is provided to visitors.

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Healthy Halloween Recipes - Healthy Halloween Treats

Healthy Halloween recipes: yummy, scary healthy Halloween treats!

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Over the years I?ve discovered that there?s no need to make elaborately decorated dishes for Halloween.

Simply create a suitably spooky atmosphere, turn off the lights, get a candle spluttering, and serve up some ghoulish monstrosities, for a fun Halloween celebration.

Kids also enjoy it if you ask them to suggest foul names for their favourite foods - the yukkier the better! It's all part of the Halloween fun.

Here are some of our favourite healthy Halloween recipes for savoury snacks and dishes.

Healthy Halloween recipes: desserts

Enjoy these healthy Halloween recipes - and have a spoooooooky time! Go back to the top of Healthy Halloween Recipes...if you dare...

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Saturday Throwback: Touch of Class - 10 Thrifty, Healthy Ingredients to Improve the Quality of Your Meals

Every Saturday, we post a piece from the CHG archives. This one is from November 2007.
For the first 25 years of my existence, my food stood alone. Meat went unseasoned, starches sought no accompaniment, and vegetables … hermits, all of them. Only recently have I discovered the wonders of spices, sauces, and assorted flavorings. I had heard they made edibles better, but discounted it as a blasphemous rumor. Y’know, like gravity.

In honor of these fine, zestful components, today’s article will expound on joy and wonder of my favorite ten. The following foods generally aren’t the main focus of a dish. Instead, they’re simple, easily attainable additives that will boost the quality of your spread immensely. Some cost a few cents more than generic or mass-produced items, but in most cases, a tiny little pinch goes a super-long way.

1. Freshly ground black pepper
Along with its sister, salt, black pepper is one of the most widely-employed spices globally. Alas, according to sources, it starts losing its flavor immediately after grinding, meaning the five-year-old jar on your shelf is little more than grey dust. Investing in a solid mill and Costco-sized package of peppercorns will juice up almost every meal you make, at minimal cost over time.

2. Fresh herbs
Parsley, sage, rosemary, and thyme aren’t just tremendously soothing Simon and Garfunkel lyrics – they’re also a grade-A way to turn a dish from crappy to credible. Though price is contingent on time of year, every spent cent is rewarded. Casual Kitchen makes every other good point there is to make about this, but I’ll add that some herbs last much longer than you might think. I’ve had thyme survive my fridge for more than three weeks.

3. Stock/Better than Bouillon
When heated in stock rather than water, many foods (pasta, rice, veggies, etc.) assume extra flavor. While homemade stock is always preferred, Better than Bouillon is a good alternative to cans and cubes. A dense paste, it makes 38 cups of broth per 8-oz jar. Priced at $5.95 on Amazon (and a rumored $2.99 at Trader Joe’s), it comes out to $0.16 per cup, or about half the cost of on-sale Swanson broth. I used it in Thanksgiving prep at house, and the eaters were pleased. (Three cheers to Rachel, the Cheap Healthy Gourmet for the tip.)

4. Wine
Thanks to Trader Joe’s, the internet, and an expanding world of wine appreciation, a passable vino is becoming easier and easier to find. Five bucks will nab you a bottle suitable for braising and/or deglazing, which ups the flavor in meats, sauces, and vegetables.

5. Decent cheese
Whether you’re dusting penne with parmesan or grating sharp cheddar over potato soup, a smattering of frommage can invigorate a dish with mad flava. BUT, the quality of cheese matters, tons. Case in point: last night, I went to a generally reliable Irish bar for dinner and ordered a vegetable melt. Sure, the choice of produce was bizarre (broccoli, carrots, and zucchini) but the dish was totally sunk by the over-processed, barely-warm slices of Grade Z American cheese. Buying less expensive dairy is understandable, especially if it’s used in bulk (a la enchiladas), but if you can swing it, slightly better brands in small doses do wonders. (As god as my witness, this will never touch my pasta again.)

6. Real lemon juice
Frequently a main component of dessert or dinner, the lovely lemon (not to be confused with Liz Lemon) can also brighten the flavor of a sauce, salad, or slab of meat. BUT, there is no substitute for having the actual, physical citrus fruit on hand. My Ma’s been a staunch ReaLemon supporter for most of her time on Earth, and I’ve always found it tastes like ... not lemon. At $0.25 to $0.50 a pop, go with the real thing.

7. Panko (Japanese breadcrumbs)
I am not a supporter of breadcrumbs on macaroni and cheese. I think they take away from the main event. That said, I ate the beloved dish topped once with panko, and completely flipped my wig. Crunchier, lighter, and only slightly pricier than American-style breadcrumbs, panko ups the ante on everything. Try it with pork chops, chicken, and fish.

8. Anchovies
Discovering a whole dead fish on pizza might be enough to make you swear off anchovies for the rest of your life (and the next one, if you’re into that kind of thing). Yet, the tiny, economical add-on will give dips and dressings a much-needed kick in the pants. This simple, healthy dip by Kathleen Daeleamans is a great example.

9. Garlic straight from the bulb
This one’s a tad personal. Ma and Pa, who are righteous in every other way, cook with pre-minced garlic stored in huge jars of olive oil. Pa believes it saves some time and maybe a dollar, but he always has to use twice the amount called for since the pungency is severely compromised. Fresh garlic is delicious, un-diluted, and according to a new New York Times article, good for you as all get out. Plus, there’s the vampire-repellant factor, and that can’t be overlooked. (BONUS: Special mincing instructions here. )

10. Condiments
Soy sauce, tabasco sauce, teriyaki sauce, mustard, honey, horseradish, Worcestershire sauce – every one of these guys can stand on their own, or be incorporated into a grander concoction. And when employed in moderation, they enhance rather than overwhelm the taste of a meal. You can purchase according to your own taste and/or buy in bulk for savings, but coughing up an extra buck will make a difference in the end product.

Also worth mentioning: capers, bulk nuts, olives, fresh seasonal veggies (as opposed to canned), flavored vinegars, various pastes, fresh hot peppers, chutneys, salsas.

Any other suggestions? I’d love to hear ‘em.

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Healthy Eating Video [VHS]

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1-Classic Measure Up Bowl The Classic Measure Up Bowl is great for measuring cereals, fruits, soups, chilis, pastas, rice, salads...Anything you eat out of a bowl! The Classic features 1/2, 1, 1-1/2 and 2 cups premeasured portions on the interior of the bowl. The beautiful porcelain construction of the Classic Measure Up Bowl makes it compatible with almost any dish set. Microwave/dishwasher safe

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Healthy Vegetables?

Many take vegetables for granted without really taking into consideration what good it can do to our body. Aside from the fact that some of them look and taste unusual, we practically ignore most of them on sight.
In truth, many health experts believe that vegetables are a great day-to-day added sustenance to the human body. Different kinds of vegetables offer their own blend of nutrients that can provide us the energy we need for our daily routine, keep our body in top shape and a higher resistance from diseases as it boosts our immune system.

Health Benefits from Vegetables

The human body requires a balance of nutrients to keep it going at a normal pace – and vegetables can do just that. Here are some of the vegetables you can practically see around the common market and what it can do for you.

1. Cauliflower. This tasty vegetable is quite common in most Chinese cuisines, and is served because of its high nutritional value not to mention the added flavor it gives to the recipe. For starters, cauliflower contains minerals such as potassium, phosphorus, calcium and sodium; as well as vitamins A, C and B6. It is known to fight cancer and regulate the hormones to a normal level and a health food for those who suffer from high sugar content or diabetes.

2. Squash. Whether the winter or summer variety, the squash is well known around the world for being rich in Vitamin A; which is very good for your eyesight – though the summer variety contains more of it than its winter counterpart. Turning this into a soup would be quite delectable.

3. Carrots. The carrot is well known for containing Beta Carotene, another variation of Vitamin A known to fight and limit the growth of cancer cells in our bodies. This tasty food is quite delicious served raw with a tasty dip, boiled, juiced, or even grated in a veggie salad.

4. Green Pepper. Often served on our choices of pizza for garnishing, we usually set it aside due to its bittersweet taste. This vegetable is rich in Vitamin C and is a great antioxidant that protects our cells from free by-products that can affect our body’s metabolism.

5. Mushroom. Practically the only vegetable that can give you the much-needed Vitamin D. Mushroom helps our body absorb more calcium and magnesium for healthy teeth and stronger bones. Usually we get Vitamin D from sunlight, but if you don’t want to get sunburned by staying outside too long, try eating mushrooms instead.

6. Spinach. Popeye, a cartoon sailor is often seen munching on a can of this before clobbering the bad guys; spinach is rich in Vitamin K, same as with other dark-leafy vegetables. Vitamin K plays an integral role in blood clotting, as well as regulating the blood calcium levels to keep your bones at peak condition.

7. Lima Beans. These are a good source of Vitamin B9 or commonly known as folic acid. Folic acid is usually synthesized with diet supplements, and is required by your body to produce red blood cells, as well as improving your nervous system. This is very advisable among pregnant women due to its capabilities of increasing cell growth production and improves the development of the embryo. Best paired with vegetables like cauliflower or broccoli; best sautéed.

Preparation

Since vegetables are 100% natural, complete with vitamins and minerals for a healthy diet, they should be eaten fresh if you don’t want to lose all those precious nutrients. Fresh from the market, you should take some care in washing them clean in running water – not too much or you might get them soggy in the process.
Some vegetables can be eaten raw like carrots or asparagus, and would taste even better with a dip. Some require you to boil or even sauté with other veggies with some spices to bring out the flavor. Here is one recipe that should set your taste buds drooling:

Creamy Squash Soup
2 tbsp butter
2 tbsp sliced leeks
3 cups cubed squash
2 medium size potatoes, cubed
3 cups of chicken broth
1 cups water
1 250ml. NESTLÉ All Purpose Cream (or any cream that will suit your taste)
salt and pepper to taste

Procedure:

1. Melt butter and sauté leeks until they are nice and limp. Add the squash and potatoes and cook for around 2 minutes to let the flavor seep in
2. Pour the chicken broth and the water and bring to boil until the vegetables are tender. Then remove from heat then let it cool.
3. When cool enough to handle, transfer it over to the blender and puree until the consistency is smooth
4. Strain the mixture to remove any lumps, and simmer again in a soup pan. Add the cream and cook for a minute or two.

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BMV Quantum Subliminal CD Healthy Eating Habits (Ultrasonic Subliminal Diet Dieting Series)

Program your subconscious mind to eat healthy foods. Develop healthy eating habits. Reduce cravings for sweets and junk food using exclusive state-of-the-art subliminal and brainwave entrainment technologies. Program your subconscious mind for positive lasting results, created by a Certified Hypnotherapist and NLP Practitioner (Neuro-Linguistic Programming). Silent affirmations, inaudible hypnotic suggestions and thousands of powerful subliminal messages program your subconscious mind for positive results. The first 3 tracks have an ocean background. The Silent Ultrasonic Track 4 is completely silent with no sound at all! BMV exclusive Quantum Subliminal Matrix Technology sets a new standard for the subliminal industry! BMV has merged existing subliminal neurotechnology with many new exclusive techniques to create the most powerful CDs on the market. This CD contains the following audio neurotechnologies to maximize your results: Ultra-Silent Ultrasonic Subliminal Frequency Modulation Technology- All subliminal messages are modulated to ultrasonic ranges (higher frequencies) for full meta-programming with no audible sounds at all on Track 4! You can use this powerful broadcast of silent subliminals in any setting! Program yourself anywhere, anytime! Multi-channel Subliminal Replication Technology- 100 times more subliminal messages makes it 100 times more powerful than other subliminal tapes or CDs. Autonomic Audio Pacing Technology- Relaxed heartbeat and breathing patterns cause physiological responses that trigger deep progressive relaxation to maximize your results. Brainwave Entrainment Technology- Embedded binaural beat frequencies and monaural tones create hemispheric synchronization while tuning your brainwaves to specific frequencies that are most effective for subliminal programming. Monaural entrainment tones- No need for headphones!

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The Paleo Diet: Lose Weight and Get Healthy by Eating the Food You Were Designed to Eat

According to author Loren Cordain, modern health and diet problems didn't start with the advent of packaged snack food, but much earlier--back at the dawn of the agricultural age many thousands of years ago. As humans became less nomadic and more dependent on high-carbohydrate diets, we left behind the diet we had evolved with, which is based on low-fat proteins and plenty of fruits and vegetables. Sugars, fats, and carbs were rare, if they were present at all, and survival required a steady, if low-key, level of activity.

Cordain's book The Paleo Diet blends medical research with a healthy sprinkle of individual anecdotes, practical tips, and recipes designed to make his suggestions into a sustainable lifestyle, rather than a simple month-long diet; he even includes cooking recommendations and nationwide sources for wild game.

Claims of improving diseases from diabetes to acne to polycystic ovary disease may be a little overstated, but in general the advice seems sound. Can any of us really go wrong by adding lots more vegetables and fruits to our daily regimen? One recommendation on safe tanning with a gradual reduction in sunscreen is surprising and not much detail is provided for safety issues that can accompany increased sun exposure. Still, Cordain's assertions have helped many people, and could provide exactly the changes you've been looking for to improve your health. --Jill Lightner

Price: $14.95

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Start Eating Healthy! Subliminal CD with (NLP) Neurolinguistic Programming imbedded in soothing music and calming sounds of ocean waves

This is a subliminal product with hundreds of positive affirmations recorded onto one relaxing CD. Although the words aren't audible, they are there and they are powerful! The affirmations are masked by beautiful music and soothing ocean waves. Meanwhile, as you focus on something else, or just while relaxing, the subliminal affirmations take hold in your subconscious mind. The affirmations are powerful and designed to bring about safe, healthy and permanent changes in your life. With so many subliminal products on the market, be cautious to purchase only REAL subliminal recordings with NLP (NeuroLinguistic Programming) affirmations. Proper production, recording, scripting, and duplication are vital in creating such a powerful product. Use only the BEST! Trust Mind Design technology and expertise.

Price: $14.99

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Healthy Eating For Kids. 75% Payout

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Healthy Eating Made Easy - Easy Healthy Dinner Recipes, Eat Healthy Lose Weight

Have you ever found healthy eating a challenge - as you rack your brains for another easy healthy dinner recipe?

Or maybe you're desperate to know how you can eat healthy and lose weight?

If you?re a busy mum like me, you?ll find masses of easy healthy eating guidelines and information on this site to help you fit more healthy food into your family's diet, every single day.

I'm not a nutritionist, and my take on easy healthy eating is very simple and based on common sense.

It?s all realistic, and manageable, with no following faddy diets, counting calories or endless agonising over vitamins and minerals. As a work at home mum I just don?t have time for any of that ? and neither do you.

We aren?t perfect - and maybe your family's the same. We do eat takeaway food, crisps and chocolate, but not every day, and all of it in moderation. Day-to-day it's about keeping the balance, and that?s what matters.

On this site you?ll find over 140 easy healthy recipes for quick dishes that taste delicious and use fresh foods. You can start cooking them today!

There are useful lists to help you make the healthy food choice every time, plus a rundown of seasonal fruit and vegetables so you can choose the best of the season throughout the year.

Wise up on the advantages of organic foods, learn about understanding a food label.

Find out the meat facts and discover the chocolate facts - yes, you can include chocolate in a healthy diet!

Get the lowdown on the fast food facts and discover the down-and-dirty truth from our food additive list.

You'll find tips on healthy meal planning, all the way from healthy breakfasts through to a healthy dinner, pack healthy lunch boxes for kids to take to school, and gradually switch the whole family over to the healthy eating habit - without complaints!

So, if you?re

Do your own - and your children's - health and tastebuds a favour that will last a lifetime. Start here, and make the switch to easier, healthier eating for yourself, and your family. It's simple.

Are you a work at home mum? So am I! Here's how I followed my healthy eating passion and built this website.

Good Food Matters?2005-2010 healthy-eating-made-easy. All Rights Reserved

Healthy Breakfasts
Ideas for great healthy breakfasts to get your day off to a flying start. Healthy Lunch Recipes
Healthy Lunch Recipes to get your mouth watering with soups, sandwiches and healthy lunch ideas. Site Map
All the content of Healthy Eating Made Easy, at a glance. Healthy Eating Blog
My Healthy Eating Blog keeps you up to date with health and nutrition news, plus new info and recipes on my site, healthy-eating-made-easy.com.

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Lemon Chicken Recipes - Healthy Low Fat Chicken Recipes as part of a Healthy Die

Citrus adds sparkle to these easy lemon chicken recipes.

Lemon is a great partner to chicken, giving it a buzz of fragrance and flavour that lifts it out of the ordinary. Use a lemon marinade, or just some of the juice squeezed over, to improve the most basic of chicken dishes, like roasts and grills, or make lemon the central ingredient of a tangy sauce.

Add herbs as well, like fresh tarragon or fresh or dried thyme, to make any of these healthy chicken recipes more aromatic.

Citrus Grilled Chicken
Grilled chicken makes a swift and easy mid-week supper, and is one of the simplest of lemon chicken recipes. Marinading the meat in lemon juice tenderises the chicken, and gives it masses of extra flavour. You can leave the chicken in the marinade overnight if you get organised enough, but if not even 10-15 mins steeping in the lemony mixture will be enough to add that unmistakeable citrus aroma.

Serves 4: 8 chicken pieces, 2 lemons, 2 cloves garlic, crushed, 4 tbsp olive oil.

Put the chicken in a dish. Squeeze the lemons, mix juice with the garlic and oil to make a marinade. Toss chicken in the marinade, cover and refrigerate until needed. Preheat the grill to medium. Put the chicken into the grill pan and spoon over some marinade. Grill the chicken, placing it about 10-15cm (4-6 inches) beneath the heat, and turning once until the skin is crisp and juices run clear when the meat is tested with a knife point.

As a variation, you can use chicken breasts, skinned and cut into cubes before marinading. To cook, thread the cubes on skewers, alternating with cherry tomatoes, baby onions and bay leaves, and grill until the chicken is cooked right through, basting with marinade.

Tangy Lemon Chicken With Mushrooms

Citrus adds freshness to this easy chicken recipe which produces a light, zesty sauce. Perfect with noodles, or serve with grains such as bulgar wheat or cous-cous.

Serves 6: 6 chicken thighs, a little olive oil, 200g (1 cup) baby onions or 2 medium onions quartered,1 level tbsp plain flour200g (2 cups) mushrooms, sliced, 175ml (3/4 cup) chicken or vegetable stock, juice of 1 lemon.

Using a little oil in a non-stick frying pan, brown the chicken thighs. Remove from pan, add a little more oil and brown the onions. Return chicken to pan, sprinkle over the flour and stir around to coat.Add sliced mushrooms. Pour on the lemon juice and hot stock. Season with salt and pepper. Bring to boil, then reduce to simmer. Cover and cook gently for 30 minutes until chicken is cooked through.

Roast Chicken With Lemony Gravy

Cheer up an everyday roast chicken with a zesty citrus gravy. I like this served with grains like quinoa, rice or cous cous, so that the sauce soaks in, but you can partner it with potatoes if you prefer.

Serves 4-6: 1 chicken weighing 1.75 ? 2.25 kg (4-5 lb), 2 lemons, 2 tbsp olive oil, 50g (1/4 cup) butter, 1 tbsp flour, 150ml (1/2 cup) chicken stock

Preheat oven to 350F/180C/gas 4. Cut one of the lemons into four pieces and place inside the chicken carcass. Squeeze the other lemon. Mix half the juice with the olive oil and rub into the chicken skin.

Place in a roasting tin, and cook for 75-90 minutes, basting from time to time, until the skin is browned and the juices run clear when tested with a knife point.

To make the gravy, melt the butter in a saucepan and stir in the flour. Cook for a couple of minutes, then gradually stir in the chicken stock and remaining lemon juice, stirring well to incorporate the liquid into the flour mixture to make a smooth sauce. Bring to the boil, stirring, and simmer for 2-3 minutes.

Carve the chicken and serve with the lemony gravy.

Tabbouleh with chicken: Add cubes of cold cooked chicken to a salad of cooked bulgar wheat, spring onions (scallions) and diced cucumber, dressed with an oil and lemon juice mix.

Chicken and potato lemon-dressed salad: Add lemon juice to home made pesto and use to dress a salad of cooked new potatoes and cubed chicken. Serve on a bed of leaves.

Lemon chicken risotto: Add lemon juice to stock and use to cook risotto rice, which absorbs all the flavours. Add finely diced mushrooms while the rice is cooking, and diced cooked chicken. Stir, and keep cooking over a low heat until all is thoroughly heated through.

For more exciting ways to cook chicken, see Healthy Chicken Recipes.

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What is a healthy instant drink for kids?

My son is 2 year and 10 month old. He is not taking solid foods properly. Can you please suggest me a healthy drink in Tamilnadu. He goes go play school and do not eat from 7:30 a.m. to 4:30 p.m. kindly suggest. He is telling about back pain. But all the investigations are normal.

Answer If you are concerned because your son is not taking solid food properly, you need to consult your doctor. A child of this age should be eating solid food without problem, so he needs checking out. He should also eat several times between 7.30 and 4.30 - this is a very long time for a young child to go without nourishment.
Instant drinks are generally full of sugar and are not good drinks for him to have. Milk is very nutritious and he can also have juice once a day.

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Trading Butter for All the Broccoli in China: Getting Healthy Takes Practice

Making her CHG debut, please welcome today's guest blogger, Amy Dickenson. Amy is an actor, writer, producer, and mom to the cutest baby girl in the five boroughs.

Forty. Forty is the new 30, right? Well, in my house, 40 is starting to look like the new 60. My gorgeous husband and I have recently been diagnosed with high blood pressure and high cholesterol—hypertension and hypercholesterolemia, to be fancy, like certain cheeses which I love and will never be able to eat again.

Let’s jump in the Crisco Time Machine. It all started 18 years ago when our courtship took a decided slant toward biscuits slathered in butter and jam. Have you ever tasted butter? It’s like a miracle married to a unicorn wrapped in a rainbow. Much like its cousin, bacon, which is a miracle married to a unicorn dipped in chocolate, butter’s not so good for your arteries. But it was the early ‘90s and we didn’t know about cholesterol and vegetables back then. Did we?

Back in the time machine to August 2010. My cholesterol is 254. WHAT? I am not a high-falutin’, pin-stripe-wearin’ banker chugging scotch, smoking stogies, eating aged porterhouse steaks with my big wig partners, guffawing over “that deal” that made “lots of money” while flashing my newly laminated AARP card. I am a working mom. I eat veggies. I make sure my family gets a salad at least once a day. So, what gives? And why is my husband’s blood pressure 180/2 million?

My husband (let’s call him Adam) and I do not agree all the time (shocking) but we do agree on one thing: We want to be around for our baby daughter’s graduation from college. And her wedding. And her babies. And their graduations from college. Even if she doesn’t get married or go to college, we want to be around to lament those things.

She is worth all the broccoli in China. And I know they have tons, because, let’s face it, nobody ever eats that side of bright green buried under the General Tsao’s chicken. I imagine the Great Wall as an agricultural implement built to contain the cruciferous invaders from the steppes of central Asia. They must love it as much as I do.

Our daughter, however, loves broccoli (a secret point of pride), and for now, she needs us to make it for her. Time to act.

Adam’s doctor put him on the First Line Therapy diet. Mine gave me a prescription cholesterol reducer, a pharmaceutical of the most common side effects reported are headache, muscle pain, abdominal pain...variety.

One of the scariest side effects I read about is birth defects. Since Adam and I are “not not trying” to have another baby, the meds are sitting on my desk, looking forlorn while I debate whether to take it. Or I could give this First Line Therapy diet a try too.

Adam and I are fly-by-the-seat of our pantsers, not planners. I love to cook, but I have been known to open the freezer at 5 pm and stare blankly for three minutes before I reach directly above it for the takeout menus. (OK, the restaurant numbers are in my cell phone.)

How do two nonplanners plan to be healthy, live longer, and learn about nutrition on a diet that requires grocery shopping in advance of the moment we might need said ingredients?
I started by reading the cute little binder Adam got from his doctor. It has menus, recipes, and tips like pretty much every other diet book. I thought, “Hmmm. This looks really great.” And I said to Adam, “Babe, this is really great.” And then I put down the book and we ordered chicken ceasar wraps with feta from Zorba’s. Because you can have fat-free feta on this diet. (Zorba’s doesn’t have fat-free anything.)

Oh I needed a PLAN. I gave myself a goal of meal planning for three days. My mind can grapple with Sunday, Monday and Tuesday just fine. I didn’t want to get too ambitious and hope for a week.

First Line Therapy (FLT) is basically the reduced-carb, high-veggie, lean protein, healthy fat diet that we have all read about, tried, and maybe succeeded at. It’s similar to the South Beach approach or the Mediterranean diet…or Weight Watchers if you do it right.

You aim for a set number of calories per day within a certain set of food groups. For instance, Adam can eat 2000 calories a day, and this is how they break it down:

Servings per Day
3–4 “Category 1” veggies (the green leafies, the zucchinies, the tomatoes, the peppers, etc.)
2 legumes
1 dairy
3 concentrated proteins
2 fruits
4 healthy oils
1 nut
1 grain
1 “Category 2” veggie (the yummy orange ones)

You can read more about FLT here, where people are dangerously perched on two-wheels or here, where they weigh giraffes. I prefer the giraffes.

Among the many challenges of embracing FLT is that it’s kinda pricey. They recommend you eat what they call “medical food,” which includes Ultra Meal 360 Plus shakes with delicious "Selective Kinase Response Modulators,” twice a day and take a variety of supplements. You can indulge in medical chalklate, medical chalkberry or medical chalknilla flavored shakes, which you mix with cold water. Or you can get purse-friendly bars in flavors approximating fudge or apple cinnamon. (We have yet to try the apple cinnamon bars or strawberry shake flavors.) If there is a cookie variety, they are holding out on us.

“Medical food,” in combination with the cost of fresh produce, was looking a little forbidding until we looked at our daily Starbucks intake—$10 easy for both of us, which adds up to over $3600 a year. If we cut that out, along with our takeout habit, we could maybe swing this thing.

I comparison shopped at our local grocery store vs. the health food store vs. the farmer’s market. A head of lettuce at our grocery store costs around $3. I never used to buy a head of lettuce that I’d have to cut up and WASH and spin and hang to dry. It’s like doing laundry. Especially when have these cute little plastic boxes of cut up, triple-washed lettuce. But, they’re $4.99 a box. And, if truth be told, we usually throw away about 1/3 of it when the purple leafy things get all slimy. Hmmm… I see savings in my salad spinner.

The farmer’s market had locally grown lettuce for (drum roll please) $2! And it doesn’t come in those plastic shells which I always feel guilty about buying and tossing. So, not only am I supporting local growers, I can get my green on too? I’m sold. Or least sold on Wednesdays. Because that’s the only day the farmers market comes to my area.

To fill out the week, I decided to go for Romaine hearts at my grocery store, saving roughly $4 a week. Over a year, that’s $200. Which means I can buy those fancy Omega-3s FLT recommends we take. Or the “Medical food,” which is $50 a canister for 14 servings. OUCH, but remember the lettuce. Remember the lettuce!

Here is my 3-day plan:
Breakfast: a medical food shake, plus 2 eggs – anyway you like ‘em
Snack: fruit with a nut butter (Almond butter is pricey, but a little goes a loooong way. Plus, you can only have 1 tbsp.)
Lunch: here’s where the planning kicks in…yesterday’s dinner leftovers
Snack: another fruit
Dinner: a recipe from Adam’s cute binder and a salad
Snack: another medical food (This stuff is pricey.)*

Sunday’s dinner was turkey chili from the book (surprisingly delicious); Monday’s dinner was salad with grilled chicken breast; and Tuesday’s dinner was turkey and bulgur with peas (also yummy).

Not only did we have plenty of chili for lunch, I actually froze two servings for another day. The bulgur recipe looks like it might be another loaves and fishes story. I have never cooked bulgur, which I had to get at my health food store, but it was only $4 for a bag that will last me until the Buffalo Bills win a superbowl.**

Now I have to take a deep breath because today is Wednesday. And I have to plan again. But I did it THREE DAYS in a row. And I think I can, I think I can, I think I can… I talked to my doctor about Adam’s FLT diet, and he asked how it was going. “Well, it’s challenging, figuring out how to cook and plan and get all the food groups in.” He said, “That’s what it is. It’s practice.”

Hmmm... Practice. I can do that.

*According to the American Heart Association, in 1995, the last yearly figures they publish, there were 1,460,000 angiograms performed at an average cost of $10,880 per procedure. This resulted in 573,000 bypass surgeries at an average cost of $44,820, and 419,000 percutaneous transluminal (balloon) coronary angioplasties (PTCAs) at an average of $20,370 each. The total bill in 1995 was $50 billion, or $137 million per day?$5.7 million per hour. The total annual cost of cardiovascular disease in the United States, including medications and disability, is approximately $274 billion per year. And that was in 1995. When we were slathering butter on our biscuits. Good grief.

**Adam and I proudly hail from Buffalo, NY.

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How to Lose Weight and Keep It Off: 10 Rules to Live By
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Why Weight Maintenance Is Harder Than Weight Loss, and How to Help It Along

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