Oatmeal Pancakes

INGREDIENTS
2 cups Old Fashioned Quaker Oats, or other quick-cooking oatmeal
2 cups buttermilk
2 large eggs
1 tablespoon honey
2 tablespoons vegetable oil
1/2 cup flour
1/2 teaspoon cinnamon
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

PROCEDURE
Add oats and buttermilk to a mixing bowl. Stir to combine and cover with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight (this gives the pancakes their distinctive texture). Add eggs, honey and oil. Stir to combine. Add the remaining ingredients and mix together.

Lightly oil a non-stick pan or griddle. Pour batter in 1/4 cup increments. Watch for the tops to bubble. Turn pancakes and cook until golden on the second side.

Thanks to http://houndstoothgourmet.com.

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Going Easy When Dining Out

Keep your weight on check. Here are practical things to remember if you wanna avoid over-eating when you dine-out.

• Avoid all-you-can-eat buffets.
• Order entree-sized meals for yourself or share a main.
• Remember: you don't need to clear your plate.
• Avoid garlic breads and herb breads.
• Order dressings or sauces on the side.
• Choose tomato-based sauces on pasta.
• Choose sorbets or fruit salads for dessert.
• Fill up on water

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Cut-Fat Cooking Practices

Let's take a break from those oh so awesome recipes and let's have some practical cooking tips to reduce your fat deposits. You'll never go wrong with these.

• Grill, steam, bake or microwave your food instead of frying
• Follow the "1/2 veggies, 1/4 protein, 1/4 carbs on your plate" rule.
• Eat whole fruits rather than drink fruit juices.
• Use herbs and spices to flavor meals instead of fatty sauces.
• Replace full-fat ingredients with low-fat ones whenever possible.
• Cook in liquids instead of oil.
• Switch to artificial sweeteners instead of oil.

Source: Reader's Digest

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Pistachio-Crusted Salmon

INGREDIENTS
4 thick (4-ounce) salmon filets
1 cup pistachios
2 tablespoons whole cumin seeds
3 tablespoons Dijon mustard

PROCEDURE
Preheat the oven to 350F and put the oven rack on the upper-middle position. Grind the cumin seeds and pistachios in a mortar and pestle or spice grinder until the pistachios are coarsely ground into mixed small and medium-size pieces.

Arrange the salmon filets in a lightly oiled baking dish, skin side down. Season the flesh side of the salmon filets with a light sprinkling of salt and pepper. Spread the Dijon evenly over the filets, then press the pistachio and cumin seed mixture firmly onto the mustard to coat each filet evenly. Drizzle each filet with olive oil and another light sprinkling of salt and pepper.

Bake the filets until they're barely translucent in the center, 20 to 30 minutes.


Thanks to http://www.cookthink.com.

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What You Should Put on Your Plate

There's sooo much food choices out there but just don't eat what you like. There are health risks in not eating the right food. In the same way, smart choice reaps generous returns. Here then are the basics of heating healthy, the food you should stuff your plate.

• Unprocessed foods -- those closest to their natural state.
• "Naked" foods: fresh fruits and vegetables not covered in fat, salt or sugar.
• Protein from lean animal, fish, and/or plant sources at every meal (e.g. skinless chicken, salmon or beans)
• High-fiber foods such as wholegrain breads and sweet potato.
• Plain water (up to eight glasses a day).
• Low GI foods such as oats, legumes and sweet potato.
• Foods low in saturated and trans-fats such as rice, nuts and pasta.
• Low-fat dairy foods such as skim milk and low-fat yoghurt.
• Zero-calorie teas.
• Spicy foods that may speed up your metabolism, such as chili.

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Top Chip

Did you know that a portion of fish and chips contains 20% less fat than a 12-inch cheese and tomato pizza? Try this healthy chips recipe at home, created by celebrity chef Mark Hix.

4 large baking potatoes weighing about 200-250g each
5-6 tbsp olive oil
2 cloves garlic, peeled and crushed
2 tbsp rosemary leaves
3 tbsp freshly grated parmesan

PROCEDURE
Preheat oven to 200ºC (gas mark 6).
Halve the potatoes, then cut each half into 6 or 7 chips.
Place in cold water, bring to boil and simmer for 3-4 minutes.
Drain in a colander.
Heat oil in roasting tray in the oven, then add potatoes, garlic and rosemary. Season.
Cook for 45 minutes, turning a couple of times, until crisp and through.
Scatter parmesan over and return to oven for 10-12 minutes.

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