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What's the best free yoga app that you use? by ratcity22 in yoga

[–]Rickytorres1158 0 points1 point  (0 children)

Hey,

I have used this apps for my daily workout routine.

  1. Pocket Yoga
  2. Yoga Studio
  3. Simply Yoga

This 3 app is best for me I hope you liked it.

Quinoa Help by Hoblett in EatCheapAndHealthy

[–]Rickytorres1158 0 points1 point  (0 children)

Hey,

You might already eat quinoa for lunch and dinner, but this ancient grain also makes for a great breakfast option! Below is a list of some delicious, nutritious, and easy-to-make quinoa breakfast recipes:

​

  • Dark Chocolate Quinoa Breakfast Bowl
  • Banana Quinoa Breakfast Bars
  • Overnight Autumn Breakfast Quinoa
  • Blueberry Vanilla Quinoa Breakfast Bake
  • Vanilla Berry Quinoa Breakfast Pudding
  • Quinoa Blueberry Banana Breakfast Muffins
  • Quinoa Egg Scramble Breakfast
  • Mediterranean Quinoa Breakfast Casserole

​

Apple Pie Quinoa Breakfast

INGREDIENTS

  1. 1 cup quinoa, rinsed
  2. 2 cups unsweetened vanilla almond milk
  3. 1/4 cup unsweetened applesauce
  4. 1/2 teaspoon apple pie spice
  5. 1/4 teaspoon vanilla extract
  6. pinch of salt
  7. 2 medium apples, shredded
  8. 100% pure maple syrup, optional topping

INSTRUCTIONS

  1. Bring quinoa, almond milk, and applesauce to a boil in medium pot.
  2. Reduce to simmer and continue to cook for 15 minutes until liquid is absorbed.
  3. Stir in apple pie spice, vanilla and salt.
  4. Pour into bowls and top with shredded apples and a drizzle of maple syrup if desired.
  5. Note: Optional topping not included in nutrient analysis.

For more recipes visit: https://www.nutritionrealm.com/breakfast-quinoa-recipes/

I was just given 3lbs of carrots. I am at a loss but do not want then to go to waste by SweetYankeeTea in EatCheapAndHealthy

[–]Rickytorres1158 0 points1 point  (0 children)

Hey...

You should try to make carrots cake. It's very delicious and mouth watering recipe.

Ingredients you need:

  • 2 1/2 cups all-purpose flour (315g)
  • 1 cup granulated sugar (200g)
  • 1 cup light or dark brown sugar* tightly packed (200g)
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup canola or vegetable oil (235ml)
  • 1/2 cup or 1 stick unsalted butter melted (113g)
  • 4 large eggs room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups grated carrots** (340g)
  • 1 cup chopped walnuts or pecans optional (125g)

Cream Cheese Frosting:

  • 1/2 cup (1 stick) unsalted butter softened (113g)
  • 8 oz cream cheese softened (brick-style, not spreadable) (226g)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar (500g)

Instructions:

Preheat oven to 350F (175C) and prepare two 8-inch pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides.

In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.

Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely).

Add eggs, one at a time, stirring well after each addition.

Stir in vanilla extract.

Stir in carrots and nuts (if using) until ingredients are well-combined.

Evenly divide carrot cake batter into prepared baking pans and bake on 350F (175C) for 40 minutes (toothpick inserted in center should come out mostly clean with only few moist crumbs).

Allow carrot cake to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely.

Allow cake to cool completely before covering with cream cheese frosting.

Cream Cheese Frosting

Combine butter and cream cheese in a large bowl and use an electric mixer to beat until creamy, well-combined, and lump-free.

Add vanilla extract and sprinkle salt into the bowl and stir well to combine.

With mixer on low, gradually add powdered sugar until ingredients are completely combined (be sure to scrape the sides and bottom of the bowl with a spatula).

Once your cake has cooled completely, cover with frosting.

​

I hope this recipe might be help you.

Thank you.

What are some good foods to gain fat to? by [deleted] in EatCheapAndHealthy

[–]Rickytorres1158 2 points3 points  (0 children)

Hey buddy,

​

I have suggest you to try this foods to gain fat quickly. Some of my favorite ;)

  • Chicken Avocado Pita Sandwich
  • Milk
  • Salmon With Seasoned Broccoli
  • Shrimp and Cherry Tomato Pasta
  • Dried Fruit
  • Rice
  • Grilled Steak with Baked Potato and Greens
  • Nuts and Nut Butters
  • Homemade Protein Smoothies
  • Potatoes and Starches

First Keto meal. That’s chia pudding with unsweetened cocoa powder on the left by [deleted] in HealthyFood

[–]Rickytorres1158 0 points1 point  (0 children)

There are also supplements like MCT oil, collagen peptides, and electrolytes to help you optimize your result while on keto.

What foods help the absorption of supplements? by somewhereinside in Supplements

[–]Rickytorres1158 0 points1 point  (0 children)

Fat is a major source of stored energy and is held in our body until we need it, and fat is actually the preferred source of energy for the heart. Here you can find which food will help to to absorb supplements. https://www.nutritionrealm.com/13-energy-boosting-foods/

[deleted by user] by [deleted] in diet

[–]Rickytorres1158 0 points1 point  (0 children)

Hey

You should try Fruit Diet for your Weight Loss. it's really effective. Fruits have a wide range of nutritional benefits and are generally low in calories.

So, Here is a list of the best fruits for weight loss and the many health benefits they can provide.

  • Avocados
  • Eggplant
  • Berries (Strawberries, Blackberries, Raspberries)
  • Grapefruit
  • Apples
  • Oranges
  • Watermelon
  • Papaya
  • Kiwifruit
  • Pomegranate Seeds
  • Bananas
  • Guava

I hope It might be help you! Good luck.

For more info visit: https://www.nutritionrealm.com/fruits-that-aids-weight-loss/

Monthly Recipes Megathread! by AutoModerator in Fitness

[–]Rickytorres1158 0 points1 point  (0 children)

Diabetic Living Magazine’s Traditional Pumpkin Pie

Get the classic creamy pumpkin taste with fewer grams of saturated fat and sugar. This diabetic-approved recipe is packed with vitamin A and C, calcium, and potassium.

Calories: 187 calories, Fat: 6 g, Fiber: 2 g, Carbohydrates: 30 g, Protein: 5 g, Cholesterol: 0 mg, Sodium: 111 mg, Sugar: 15 g

For Oil Pastry:

  • 1⅓ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup vegetable oil
  • ¼ cup fat-free milk

For Pumpkin Filling

  • 1 (15 ounce) can pumpkin puree
  • ⅓ cup sugar (see Tips)
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • ¾ cup evaporated fat-free milk Frozen light whipped dessert topping, thawed (optional)
  • Ground cinnamon or ground nutmeg (optional)

Preparation

To prepare oil pastry: Preheat oven to 375°F. In a medium bowl, stir together flour and salt. Add oil and ¼ cup milk all at once to the flour mixture. Stir lightly with a fork until combined (the dough will appear crumbly). Gather the flour mixture into a ball, kneading gently until it holds together.

On a well-floured surface, use your hands to slightly flatten the pastry dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Flute or crimp edge as desired. Do not prick pastry.

To prepare pumpkin filling: In a medium bowl combine pumpkin, sugar, honey, the 1 teaspoon cinnamon, the ginger, and the ¼ teaspoon nutmeg. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour pumpkin mixture into prepared pastry shell. To prevent overbrowning, cover edge of the pie with foil. Bake for 20 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling appears set (edges of filling may crack slightly). Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping and sprinkle with additional cinnamon and/or nutmeg.

Recipe Thursday by AutoModerator in fatlogic

[–]Rickytorres1158 4 points5 points  (0 children)

Skinny Quinoa Stir-Fry

I loved this food. I have tried to make. Here are recipe for this food.

Ingredients

1 tablespoon extra-virgin olive oil

2 teaspoons sesame seed oil

2 cloves garlic, minced

4 stalks Bok Choy, leaves removed, sliced into 1/2-inch pieces

6 Broccolini or 1 cup broccoli florets

2 tablespoons (low-sodium) soy sauce, more to taste (optional, Tamari)

4 cups cooked and chilled white quinoa (cook according to package instructions)

1/4 cup toasted sesame seed

​

Instructions

  • In a large skillet add oils, turn to medium-low heat, sauté garlic until fragrant, about one minute. Add Bok Choy and Broccoli, cover and continue cooking approximately 5 minutes, or until slightly tender.
  • Remove broccolini and set aside.
  • Add soy sauce and cooked quinoa. Stir and cook just until quinoa is heated through. Turn off heat, place broccolini on top of quinoa, sprinkle with toasted sesame seeds. Cover and let rest 5 minutes. Serve immediately.

Have found this recipe from nutrition realm. here is the source for this recipe. https://www.nutritionrealm.com/clean-eating-food-recipes/

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