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Grocery List of Healthy Foods for Weight Loss

October 20, 2012 By Delia

English: Fruit on display at La Boqueria marke...
(Photo credit: Wikipedia)

Weight Loss isn’t just about smaller food portions; it’s also about eating healthy food and improving your general fitness. And to do that, you’ll have to keep your cupboard stocked full of nutritious options. Here are a few suggestions on what to add to your grocery list to ensure that your meals healthy, whether you’re at home or not.

 

Protein

If you want to follow a healthy weight loss regimen, you’re going to have to stick with foods high in protein and low o saturated fat. This would include salmon, herring, skinless chicken breast, lean turkey and shrimp. Don’t forget to include eggs; they’re low on calories, rich in protein, inexpensive and versatile, since they can be part of a quick snack or full meal. Throw in some tofu and beans (dried or canned), which make great ingredients for soup and salads. If you want to avoid meats, shop for wheat gluten or tempeh—they’re excellent substitutes and can be cooked in a variety of ways. [Read more…]

Filed Under: From the Heart, Healthy Recipes Tagged With: cereal, Diet (nutrition), food, health, Shopping, vegetable, weight loss, Whole grain

Cornflake Girl

July 16, 2009 By Lorraine

cornflakes

As a child, the only boxed cereal I’d eat was Frosted Flakes. I’m not sure if it was because of Tony the Tiger- my favorite toy for years was a beat up old Tigger doll (which I still have, and which is staring at me from a top shelf right here in my office as I type this. Hi, Tigger!)- but I loved my Frosted Flakes. As I grew up, though, I found it too sweet for my tastes, and transitioned to regular cornflakes. With honey- or vanilla sugar if I’m feeling naughty- and creamy whole milk (but not too much, I don’t like soggy cornflakes). What exactly is in a cornflake, though? Some online research brought me these interesting facts:

  • Wikipedia tells me that cornflakes were originally manufactured by Kellogg’s “through the treatment of corn”, and that it was originally called “Granose”. Good call changing the name, I say- although the “treatment of corn” doesn’t sound too healthy to me.
  • This awesome page describes the process of making cornflakes, from milling the sweetcorn to rolling it into flakes with 40 tonnes of pressure, to um, “spraying” it with vitamins and minerals.
  • Although I like them best in a bowl with milk and sweetener, cornflakes are a wonderful substitute for breading in most recipes. Check out this Cornflake Fried Chicken recipe from Epicurious, for example. One reviewer said the sweetness of the cornflakes was “a delicious change”.

Finally, let me leave you with this recipe from Nigel Slater that uses four ingredients, and makes some of the most addicting little “cakes” I’ve ever tasted. Try them and see.

Chocolate Cornflake Cakes

Ingredients
50g butter
4 tbsp golden syrup (or corn syrup- or honey)
100g good dark chocolate
75g cornflakes

In a small, heavy pan over low heat, melt the butter, syrup and chocolate together. Stir in the cornflakes. Using a small ice cream scoop, scoop out rounds of the mixture onto a buttered baking sheet or silpat mat. Chill in the fridge.

Filed Under: Breakfast Foods Tagged With: cereal, cornflake cakes, cornflake cookies, cornflakes

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