Friday, January 24, 2014
Thursday, January 2, 2014
Sunday, December 29, 2013
Wednesday, November 20, 2013
NUTS
Carbohydrates and Fats in Nuts and Seeds (1 Ounce = 28 GM)
| Cal | Tot. Carb | Fiber | Net Carb | Sat. Fat | Mono Fat | ω-3 Fat | ω-6 Fat | |
| Almonds | 161 | 6.1 | 3.4 | 2.7 | 1 | 8.6 | 0.2 | 3.4 |
| Brazil Nuts | 184 | 3.4 | 2.1 | 1.3 | 4.2 | 6.9 | 0.05 | 5.8 |
| Cashews | 155 | 9.2 | 0.9 | 8.1 | 2.2 | 6.7 | 0.2 | 2.2 |
| Chestnuts | 60 | 12.8 | 2.3 | 10.5 | 0.1 | 0.2 | 0.03 | 0.22 |
| Chia Seeds | 137 | 12.3 | 10.6 | 1.7 | 0.9 | 0.6 | 4.9 | 1.6 |
| Coconut* | 185 | 6.6 | 4.6 | 2 | 16 | 0.8 | 0 | 0.2 |
| Flax Seeds | 150 | 8.1 | 7.6 | .5 | 1 | 2.1 | 6.3 | 1.7 |
| Hazelnuts | 176 | 4.7 | 2.7 | 2 | 1.3 | 12.8 | 0.24 | 2.2 |
| Madadamia Nuts | 201 | 4 | 2.4 | 1.6 | 3.4 | 16.5 | 0.06 | .36 |
| Peanuts | 159 | 4.5 | 2.4 | 2.1 | 1.9 | 6.8 | 0 | 4.4 |
| Pecans | 193 | 3.9 | 2.7 | 1.2 | 1.7 | 11.4 | 0.28 | 5.8 |
| Pine Nuts | 188 | 3.7 | 1 | 2.7 | 1.4 | 5.3 | 0.31 | 9.4 |
| Pistachios | 156 | 7.8 | 2.9 | 5.8 | 1.5 | 6.5 | 0.71 | 3.7 |
| Pumpkin Seeds | 151 | 5 | 1.1 | 3.9 | 2.4 | 4 | 0.51 | 5.8 |
| Sesame Seeds | 160 | 6.6 | 3.3 | 3.3 | 1.9 | 5.3 | 0.11 | 6 |
| Sunflower Seeds | 164 | 5.6 | 2.4 | 3.2 | 1.2 | 5.2 | 0.21 | 6.5 |
| Walnuts | 183 | 3.8 | 1.9 | 1.9 | 1.7 | 2.5 | 2.5 | 10.7 |
Friday, November 15, 2013
Wisconsin! Broccoli Cheese Soup
From Your Lighter Side.
2 tablespoons butter
1 1/2 cups heavy cream
**2 1/2 cups water
3 cans chicken broth — about 4 cups (I use one box of Swanson Organic Chicken Broth)
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
16 ounces frozen chopped broccoli — thawed and drained
1/2 cup red bell pepper, chopped — finely chopped
8 ounces shredded cheddar cheese — sharp or extra sharp
2 tablespoons chopped chives — or green onion tops
1 1/2 cups heavy cream
**2 1/2 cups water
3 cans chicken broth — about 4 cups (I use one box of Swanson Organic Chicken Broth)
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
16 ounces frozen chopped broccoli — thawed and drained
1/2 cup red bell pepper, chopped — finely chopped
8 ounces shredded cheddar cheese — sharp or extra sharp
2 tablespoons chopped chives — or green onion tops
1. Melt butter in a large saucepan over medium heat. Cook and stir 30 seconds or until bubbly. Add cream, water, broth, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
2. Add cheese; stir over low heat just until cheese melts (do not boil). Top with chives if desired.
**For a thicker soup, cut back the water by one cup -
6 servings.
Saturday, November 2, 2013
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