Archive for September 2014


5 Benefits of Drinking More Water

September 12th, 2014 — 2:18pm

Water is one of the most overlooked factors to healthy living and weight loss. Your body is about 70% water, with the majority of your blood and every cell in your body being composed of water. You need water to function properly. That’s why this month we have taken the time to write down five benefits of water that you should be aware of. These, of course, are not the only benefits, but they are five that we think you will find very interesting, and will help you to achieve your weight-loss goals.

Promotes Weight Loss

Water suppresses the appetite naturally and helps the body metabolize stored fat. Studies have shown that a decrease in water intake will cause fat deposits to increase while an increase in water intake can actually reduce fat deposits.

Flushes out Toxins

Water helps rid the body of waste. During weight loss, the body has a lot more waste to […]

Read More

Comments Off on 5 Benefits of Drinking More Water | Recent News

Join us this fall at the Calgary Woman’s Show!

September 12th, 2014 — 2:12pm

Join us on October 25th and 26th at the BMO Centre in Stampede Park for another edition of the Calgary Woman’s Show!

This show is full of great exhibits (over 3,000 of them), samples, free swag, fashion shows, entertainment, and will include fashion, beauty and home décor tips. It will also include appearances from Derek Hough (Dancing With The Stars), Joshua Morrow (The Young and The Restless), and Marcus Grodd (The Bachelorette). Talk about a good time!

Stop by our exhibit and have a first-hand look at our products and services. This is also your chance to ask us any questions you may have. We would love to see you!

Read More

Comments Off on Join us this fall at the Calgary Woman’s Show! | Recent News

French Roasted Cauliflower

September 9th, 2014 — 2:09pm

A delicious side to have with any meal; recipe courtesy of the Farm Boy Recipe Kitchen.

 Ingredients:

1 medium cauliflower, cut into florets 1 shallot, finely diced 2 cloves garlic, finely diced 3 tbsp. Dijon mustard 2 tbsp. extra virgin olive oil 1 tsp dried dill Salt and pepper to taste

Directions:

Pre-heat oven to 400F. In a large bowl, thoroughly mix all ingredients except cauliflower. Add cauliflower to bowl and toss to coat. Spread out on a lined baking sheet and roast until tender, about 45 minutes to an hour, stirring occasionally.

Allowance: Makes 4 servings Count each serving as 1 fat (group 7)

Read More

Comments Off on French Roasted Cauliflower | Low carb.(also can use for general diets), Recipes

Autumn Pork Roast

September 9th, 2014 — 2:07pm

Ingredients:

2 lbs. lean boneless pork loin, trimmed of fat 1 tsp. garlic powder 1 tbsp. canola oil 1 cup water 1 tbsp. balsamic vinegar 1 very large purple onion peeled and cut into 6 wedges ½ cup unsweetened applesauce 1 tbsp. soy sauce 1 tbsp. Dijon mustard ½ tsp. nutmeg ground black pepper to taste

Directions:

Preheat oven to 350°F. Rub pork on all sides with garlic powder and pepper. Heat oil in a large ovenproof skillet or Dutch oven over medium heat. Brown pork on all sides, including ends. Remove from skillet. Add water and vinegar to pan and heat over low heat, stirring to dissolve brown bits on bottom. Pour into a cup. Spread onion wedges on sides in pan and place pork on top. Pour vinegar mixture over pork. Stir together applesauce, soy sauce, mustard and nutmeg. Pour over pork and cover pan with a lid or foil. Roast about 1 […]

Read More

Comments Off on Autumn Pork Roast | Low carb.(also can use for general diets), Recipes

Lentil, Arugula, Red Grape and Walnut Salad

September 9th, 2014 — 1:47pm

Ingredients:

6 cups arugula or other greens 4 cups water 1 cup green lentils ½ tsp. salt 2 tbsp. Splenda, divided 3 tsp olive oil, divided 1 ½ tbsp. red wine vinegar ½ tsp hot sauce ½ tsp salt 1 small red onion, thinly sliced 2 cups red grapes, halved ¼ cup of walnuts

 

Directions:

Preheat oven to 350°F. In a medium saucepan over medium-high heat, bring water, lentils and salt to a boil. Reduce heat to simmer and cook until lentils are tender, about 15 to 20 minutes. Strain off excess water, cool to room temperature and the lentils are ready to add to any salad Mix 1 tbsp. of Splenda and walnuts in a small plastic bag. Add one teaspoon of olive oil. Toss everything together until nuts are evenly coated. Spread on a baking sheet and bake until lightly browned, about 10 minutes. Cool to room temperature. In a large salad […]

Read More

Comments Off on Lentil, Arugula, Red Grape and Walnut Salad | Low carb.(also can use for general diets), Recipes

Back to top