January 6th, 2014
To help keep your new year’s resolution of losing weight, you need to get the free Calorie Counter and Diet Tracker app. Some of the great features of this app are the voice command for adding food, the goal section, and the support you get from the message boards. All that for free. I pay Weight Watchers monthly for the same thing. Maybe I should rethink free!
From the developer:
Leading calorie counting service with logging-by-voice, 5 million members, offline functionality (iPod Touch + iPhone), and a 100% editorially curated food database that you can trust. Featured in The Today Show, The Wall Street Journal, MSNBC, Marie Claire, People Magazine, etc.
KEY FEATURES:
• Logging-by-voice (speak: “one bagel, one tablespoon cream cheese, …”)
• Barcode scanner (convenient when having access to the packaging)
• Local database with offline support (perfect for both, iPod Touch and iPhone users)
EFFICIENT LOGGING:
• Multi-Add (add several foods from multiple lists with just one action)
• Auto-completions of search phrases as you type them
• Easy retrieval of commonly eaten foods (Meals, Favorites, Recents, Custom)
EXTENSION OF CALORIECOUNT.COM:
• 2-way sync with the website (all logs are instantly updated)
• Detailed nutritional analysis (this level of detail wouldn’t fit on a phone screen)
• Vibrant community forums and groups (get support from fellow members)
UNIQUE FEATURES:
• All foods come with a nutrition grade and pros/cons
• Intuitive graphical interface for nutritional analysis reports
• Daily blog articles featuring success stories and articles on effective dieting methods
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January 3rd, 2014
I’ve got some great soup recipes lined up for this month, but since we are also all starting our 2014 diets, here’s a healthy Crab and Avocado Salad I found on the Food Network.
Crab and Avocado Salad
- Kosher salt
- ½ lb. green beans, halved
- ⅔ cup low-fat plain yogurt
- 3 tablespoons low-fat mayonnaise
- 1 to 2 tablespoons fresh lemon juice
- ½ cup chopped fresh chives
- ¼ cup chopped fresh basil
- 3 anchovy fillets, chopped
- Freshly ground pepper
- ½ pound lump or claw crabmeat
- 1 Hass avocado, halved, pitted and diced
- 3 romaine hearts, chopped
- 1 ½ cups whole-wheat croutons
- 1 pint cherry tomatoes, halved
Bring a saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, green beans and the remaining avocado with the remaining dressing in a large bowl.
Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.
Per serving: Calories 314; Fat 14 g (Saturated 2 g); Cholesterol 73 mg; Sodium 552 mg; Carbohydrate 28 g; Fiber 8 g; Protein 22 g
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January 2nd, 2014
I am one of those girls that has to constantly have something on my lippies. You may know that I am crazy for Nivea Lip Balm and Maybelline Baby Lips. I’m now adding Nivea Lip Butter to my repertoire of lip softening products. I have purchased the original, and it works great. Almost worth sticking my finger in a tin to spread the lip butter over my lips. I must confess that I really, REALLY prefer the lip balm tubes. However, I think for the extra softening lips you get from using the lip butter it’s worth it. It is very creamy and soft. Contains shea butter and almond oil to moisturize and sooth your dry lips.
I just slop it on before bedtime, along with my cuticle cream, hand cream, feet cream, etc. Oh yes, I am really hot stuff come bedtime. Anyway, I get all coated up at night so I’ve just added this to the routine and wake up with very soft lips. This time of year, you really need that extra help, and I’m not even in a cold climate like some of you! I get my hand gloves and my socks on, and turn on the humidifier, and hope that I’m not all scaly and dry the next morning.
Let me know what you do to stay soft in the winter.
Filed in Health and Beauty
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December 31st, 2013
Before we all start with our New Year’s resolutions, here’s one more decadent recipe before you really buckle down!
Tunnel of Fudge Cake (Parade Magazine)
CAKE:
- 1¾ cups granulated sugar
- 1¾ cups unsalted butter, softened
- 6 large eggs
- 2 cups powdered sugar
- 2¼ cups Pillsbury BEST All Purpose or Unbleached Flour
- ¾ cup unsweetened cocoa powder
- 2 cups toasted chopped nuts (walnuts, pecans or hazelnuts all work nicely)
GLAZE::
- ¾ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 1½ to 2 Tbsp whole or 2% milk
DIRECTIONS
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan, making sure to get into all of the nooks and crannies of the pan.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter; beat on medium-high speed until light and fluffy, 3 to 5 minutes.
- Add the eggs, one at a time, beating well after each addition and pausing to scrape the sides of the bowl with a rubber spatula as needed.
- Gradually add the powdered sugar; blend well. Remove the bowl from the mixer.
- Sift the flour with the cocoa powder; add this mixture, about 1 cup at a time, to the batter. Stir it by hand, using a wooden spoon, until the dry ingredients are just combined. Add the nuts and stir until well blended.
- Spoon the batter into the prepared pan; spread evenly, leveling the top with an offset or rubber spatula.
- Bake for 45 to 50 minutes, or until top is set and edges are beginning to pull away from side of pan (a cake tester or toothpick inserted into the center of the cake will still be gooey).
- Cool upright in the pan on a wire rack until just slightly warm, about 1½ hours. Invert onto a serving plate; cool for at least 2 hours more (this will allow the filling to set).
- Prepare the glaze: Sift powdered sugar and cocoa. Whisk in just enough milk for your desired drizzling consistency. Spoon the glaze over the top of the cake, allowing some to run down the sides. Store in the refrigerator, tightly covered, for up to 3 days. Let come to room temperature before serving.
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