Wednesday, July 29, 2015

[Healthy_Recipes_For_Diabetic_Friends] Roasted Vegetable Antipasto - 10g Carbs, 4g Fiber, 0g Added Sugar

 

Roasted Vegetable Antipasto - 10g Carbs, 4g Fiber, 0g Added Sugar

From: EatingWell - November/December 2012    
A zesty vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop. If you can't find small carrots, halve larger ones crosswise then quarter lengthwise. Serve this vegetable antipasto as a side dish or appetizer.
Nutrition Profile - -
Low calorie | Low carbohydrate | High fiber | Low saturated fat | Low cholesterol | Low sodium | Heart healthy | Healthy weight | Gluten free |
Active Time: 45 min
Total Time: 1 hour
Servings: 6
Serving Size: about 3/4 cup each

12 medium Brussels sprouts
4 tsp extra-virgin olive oil PLUS 2 Tbsp , divided
1 large fennel bulb, halved, cored and cut into 1/4-inch wedges
12 very small, thin carrots (8 ounces)
1 large beet, preferably golden, sliced into 1/4-inch rounds
1 tsp kosher salt, divided
1 large clove garlic, minced
2 Tbsp lemon juice
1 tsp capers, chopped
1 anchovy fillet, minced (optional)

Position racks in upper and lower thirds of oven; preheat to 425°F.

Trim and halve Brussels sprouts; toss with 1 teaspoon oil in a medium bowl. Spread in a single layer on half of a large baking sheet. Toss fennel in the bowl with another 1 teaspoon oil; spread on the other half of the pan. Toss carrots in the bowl with another 1 teaspoon oil and spread on half of a second baking sheet. Toss beet slices with another 1 teaspoon oil; spread on the other half of the pan. Sprinkle the vegetables with 1/2 teaspoon salt.

Roast the vegetables, stirring once halfway through and rotating the baking sheets top to bottom and front to back, until soft and beginning to caramelize, 25 to 30 minutes. Arrange on a serving platter.

Meanwhile, mash garlic and the remaining 1/2 teaspoon salt in a small bowl with the back of a spoon until a paste forms. Add lemon juice, capers and anchovy (if using). Whisk in the remaining 2 tablespoons oil; drizzle over the vegetables.

Tips & Notes
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Servings: 6
Serving Size: about 3/4 cup each
Nutrition per Serving: 117 Calories, 8g Fat, 1g Sat, 6g Mono, 0mg Cholesterol, 10g Carbs, 4g Fiber, 0g Added Sugars, 2g Protein, 252mg Sodium, 426mg Potassium

Nutrition Bonus: Vitamin A (126% daily value), Vitamin C (57% dv)

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 1 1/2 fat


__._,_.___
Posted by: chefgloria1030@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)

.

__,_._,___
Posted by at No comments:

[Healthy_Recipes_For_Diabetic_Friends] Sautéed Parmesan Brussels Sprouts and Green Beans - 10g Carbs, 3g Fiber

 

Sautéed Parmesan Brussels Sprouts and Green Beans - 10g Carbs, 3g Fiber

From: Canadian Living Magazine: October 2011
Blanching vegetables ahead of time is a great way to get a head start on your dinner – and it's also a restaurant secret.
Servings: 10

1 lb (454 g) Brussels sprouts, halved
1 lb (454 g) green beans, trimmed
3 Tbsp (45 mL) olive oil
1 cup (250 mL) thinly sliced shallots
1 1/2 tsp (7 mL) fennel seeds, crushed
1/4 cup (60 mL) pine nuts
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 tsp (18 mL) lemon juice
1/3 cup (75 mL) shaved Parmesan cheese or Romano cheese

In large saucepan of boiling salted water, blanch brussels sprouts until slightly tender, about 1 minute. Using slotted spoon, transfer to large bowl of ice water to chill; drain and set aside. Repeat with green beans. (Make-ahead: Refrigerate in airtight containers for up to 24 hours.)

In wok or large skillet, heat oil over medium-high heat; stir-fry shallots and fennel seeds until golden and crispy, about 2 minutes.

Add brussels sprouts, beans, pine nuts, salt and pepper; stir-fry over high heat until vegetables are slightly browned, about 3 minutes. Toss with lemon juice; sprinkle with Parmesan cheese.

Servings: 10
Nutrition per Serving: 113 calories, 8g Total Fat, 1g Sat Fat, 3mg Cholesterol, 301mg Sodium, 10g Carbs, 3g Fiber, 4g Protein, 279mg Potassium


__._,_.___
Posted by: chefgloria1030@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)

.

__,_._,___
Posted by at No comments:

[Healthy_Recipes_For_Diabetic_Friends] Spinach and Onion Soup - 14g Carbs, 3g Fiber

 

Spinach and Onion Soup - 14g Carbs, 3g Fiber

{Included is nutrition for omitting added salt and using low sodium broth! Take care, Gloria}

From: diabeticgourmet.com
Servings: 4

1 Tbsp vegetable oil
2 medium onions, thinly sliced
3 3/4 cups vegetable stock
1 bay leaf
Salt
Pepper
2/3 cup white wine
6 cups leaf spinach

Heat the oil in a saucepan and fry the onions for about 5-8 minutes over low heat, until they have softened.

Pour in the stock and bring to a boil. Add the bay leaf and the seasonings. Cover and simmer for 10 minutes.

Pour in the wine and add the spinach. Continue to cook, but only until the spinach has wilted slightly.

Remove the bay leaf and serve hot.

Servings: 4
Nutrition per Serving: 141 Calories, 6g Fat, 0mg Cholesterol, *1,011mg Sodium, 6g Protein, 14g Carbs, 3g Dietary Fiber

Exchanges: 2 Vegetable, 1 Fat

Nutrition From: www.caloriecount.about.com
  > No Added Salt! Using Pacific low sodium vegetable broth!
Servings: 4
Serving Size: 368 g
Nutrition per Serving: 109 Calories, 33 Calories from Fat, 3.6g Total Fat, 0.7g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 171mg Sodium, 371mg Potassium, 10.7g Total Carbs, 3.1g Dietary Fiber, 4.7g Sugars, 1.9g Protein
Vitamin A 84% - Vitamin C 28% - Calcium 8% - Iron 10%
Nutrition Grade: B

Good points:
    No cholesterol
    High in dietary fiber
    High in manganese
    High in magnesium
    Very high in vitamin A
    Very high in vitamin C

__._,_.___
Posted by: chefgloria1030@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (2)

.

__,_._,___
Posted by at No comments:

Tuesday, July 28, 2015

[Healthy_Recipes_For_Diabetic_Friends] Zucchini Salad with Lemon and Ricotta - 11g Carbs, 3g Fiber

 

Zucchini Salad with Lemon and Ricotta - 11g Carbs, 3g Fiber

From: skinnychef.com - Written by Jennifer Iserloh
Zucchini is such a tender vegetable, you can enjoy it without even having to turn on your stove. Eat it raw during the summer, when zucchini is at its peak. If you want to make this ahead of time, combine all the ingredients, but save the ricotta and fresh herbs to use right before you serve it.
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
Serves: 4
Makes: 8 cups
Serving Size: 2 cups

1 lb zucchini, (about 2 large or 3 medium)
1/4 tsp salt
Zest and juice of 2 lemons
1 Tbsp olive oil
2 Tbsp toasted pumpkin seeds
1/4 tsp freshly cracked black pepper
1/4 cup fresh part skim ricotta
2 Tbsp fresh tarragon leaves or basil

Place the zucchini slices in a large colander and sprinkle with salt. Rest 30-40 minutes until the water beads appear on the zucchini. Turn the zucchini out onto paper towels or dish towels and pat dry.

Transfer to a large bowl with zest, juice, oil, and pumpkin seeds. Toss and spoon onto a large plate or platter. Spoon over ricotta and sprinkle with tarragon or basil. Serve immediately.

Serves: 4
Serving Size: 2 cups
Nutrition per Serving: 108 Calories, 7g Fat, 1g Saturated, 4mg Cholesterol, 5g Protein, 11g Carbs, 3g Fiber, 176mg Sodium


__._,_.___
Posted by: chefgloria1030@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)

.

__,_._,___
Posted by at No comments:

[Healthy_Recipes_For_Diabetic_Friends] Salmon Loaf with Creamy Cucumber Sauce - 13g Carbs, 1g Fiber, 6g Sugar

 

Salmon Loaf with Creamy Cucumber Sauce - 13g Carbs, 1g Fiber, 6g Sugar

From: heartinsight.heart.org - American Heart Association
This delicious salmon bake from Simple Cooking with Heart tastes great with our cucumber sauce, which also goes well over mixed greens or other summer dishes.
Prep: 20 min
Cook: 40 min
Time: 1 hr
Serves: 6

  > Salmon Bake
Non-stick cooking spray
1 14.75- oz. or 4 2.6- oz canned, boneless, skinless pink salmon
1/2 cup finely chopped celery OR 1/2 cup chopped green or red bell pepper
1/2 cup finely chopped onion (white, yellow or purple to add a flash of color!)
1/2 cup whole-wheat bread crumbs OR 1/2 cup whole-grain, uncooked quick oats
1/2 cup skim milk
2 large eggs
1/4 tsp pepper
1 Tbsp chopped parsley
1 medium finely chopped jalapeno, (optional)

  > Creamy Cucumber Sauce
1 cup fat-free, plain yogurt
1/2 medium cucumber, peeled, finely chopped
2 Tbsp chopped, fresh dillweed OR 1 1/2 tsp dried dillweed
2 tsp minced onion

  > Salmon Bake
1. Heat oven to 350 degrees. Spray 8×4 inch loaf pan with non-stick cooking spray.
2. Drain salmon, flake with a fork.
3. Add salmon, celery, chopped onion, bread crumbs, milk, eggs, pepper, parsley and jalapeno, mix well. Shape in to loaf with hands and pat into loaf pan.
4. Bake 40 minutes, let stand 5-10 minutes before serving. Serve with cucumber sauce.

  > Creamy Cucumber Sauce
1. In a small bowl combine yogurt, cucumber, dill, and minced onion and stir well. Refrigerate prior to serving.

Serving Suggestion: Serve over mixed greens or tomato slices as a salad or cool summer entree!

Serves: 6
Nutrition per Serving: 194 Calories, 5.5g Total Fat, 1.5g Saturated Fat, 0g Trans Fat, 1.5g Polyunsaturated Fat, 1.5g Monounsaturated Fat, 120mg Cholesterol, 416mg Sodium, 13g Carbs, 1g Fiber, 6g Sugars, 23g Protein

Dietary Exchanges: 1 Starch, 3 Lean Meats


__._,_.___
Posted by: chefgloria1030@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)

.

__,_._,___
Posted by at No comments:

Monday, July 27, 2015

[Healthy_Recipes_For_Diabetic_Friends] Herbed Labneh with Preserved Lemon - 4g Carbs, 1g Fiber, 3g Sugars

 

Herbed Labneh with Preserved Lemon - 4g Carbs, 1g Fiber, 3g Sugars

Recipe by: The Bon Appétit Test Kitchen
When using preserved lemons, scoop out the insides and only use the peel.

Servings: 8
Makes: about 1 1/2 cups

1 cup labneh (Lebanese strained yogurt)
Kosher salt and freshly ground black pepper
Fresh lemon juice
1 head roasted garlic
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
2 Tbsp coarsely chopped preserved lemon, plus more for serving
1/2 finely chopped seeded serrano chile, plus sliced chile for serving
1/4 tsp ground cumin
1/3 cup olive oil

Season labneh with salt and pepper and add lemon juice to taste. Thin with water until the consistency of sour cream.

Process garlic, parsley, mint, 2 Tbsp. preserved lemon, chopped chile, cumin, and oil in a food processor until smooth; season with salt and pepper. Stir two-thirds of herb mixture into labneh. Drizzle with remaining herb mixture and top with sliced chile and more preserved lemon.

Servings: 8
Nutrition per Serving:
130 Calories, 11g Fat, 2.5g Saturated Fat, 4g Carbs, 1g Dietary Fiber, 3g Total Sugars, 3g Protein, 610mg Sodium


__._,_.___
Posted by: chefgloria1030@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)

.

__,_._,___
Posted by at No comments:

[Healthy_Recipes_For_Diabetic_Friends] Baked Broccoli Tots

 

Baked Broccoli Tots

2 cups or 12 oz uncooked or frozen broccoli
1 large egg
1/4 cup diced yellow onion
1/3 cup cheddar cheese
1/3 cup whole wheat panko breadcrumbs
1/3 cup whole wheat breadcrumbs
2 Tbsp parsley
1 tsp Italian seasoning (or to taste and you can use other herb blends if you want to change this up)
1/2 tsp salt or to taste
1 tsp pepper or to taste

Preheat the oven to 400 degrees F. Grease a baking sheet with a thin layer of oil or line with parchment paper and set aside.

Blanch the broccoli in boiling water for 1 minute then remove and shock with cold tap water to stop the cooking process. Drain well.

Chop broccoli finely and mix thoroughly with the egg, onions, cheddar, breadcrumbs, and seasonings. Scoop about 1 1/2 tablespoons of mix using a ice cream scoop or your hands and gently press between your hands into a firm ball then shape into a tater-tot shape. It helps to wash your hands after every few tots to keep them from sticking onto your hands.

Next, Place on your prepared baking sheet. Bake until golden brown and crispy, 18 to 24 minutes, turning half way. Remove from the oven and enjoy hot with ketchup, sriracha, ranch dressing, or your favorite dipping sauce!

Makes: 20 tots - 4 servings
NOTE: I have the nutritional information worked out for using fresh broccoli and using the store bought frozen broccoli. For those that may have HIGH potassium levels you can decrease the potassium in this recipe by using the frozen. Or to lower the potassium in fresh boil it then drain and rinse before making this. I used to just steam mine but not I boil the broccoli.

Using Fresh broccoli:
Nutritional Information Per Serving: Calories 155, Protein 9 gr, Fat 6 gr, Sat Fat 3 gr, Carbs 18 gr, Sugar 3 gr, Fiber 4 gr, Sodium 579 mg, Potassium 326 mg, Cholesterol 58 mg Using Frozen broccoli:

Nutritional Information Per Serving: Calories 148, Protein 9 gr, Fat 6 gr, Sat Fat 3 gr, Carbs 17 gr, Sugar 3 gr, Fiber 4 gr, Sodium 571 mg, Potassium 238 mg, Cholesterol 58 mg

__._,_.___
Posted by: Darlene BC <dsharple@shaw.ca>
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)

.

__,_._,___
Posted by at No comments:

Saturday, July 25, 2015

[MADLOVE4LOUiELOUiE] SAMMY'S BIRTHDAY, Sunday, 26 July 2015

 

"SAMMY'S BIRTHDAY" reminder
When
Sunday, 26 July 2015
12:00 AM to 12:00 AM
(GMT) Greenwich Mean Time - Dublin / Edinburgh / Lisbon / London
Notes
HAPPY BIRTHDAY 'SAM BAM' SAMMY!!!! KEEP ON BANGIN' THE SHIT OUT OF THOSE DRUMS!!!!!!
From
MADLOVE4LOUiELOUiE   Calendar

__._,_.___
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)

.

__,_._,___
Posted by at No comments:

Friday, July 24, 2015

[Healthy_Recipes_For_Diabetic_Friends] Almond Crusted Salmon - 4.1g Carbs, 2.3g Fiber, 0.7g Sugar

 

Almond Crusted Salmon - 4.1g Carbs, 2.3g Fiber, 0.7g Sugar

From: Real Food Diet Cookbook by Dr Axe
Total Time: 20 min
Serves: 4

1/2 cup almonds
2 Tbsp parsley
1 Tbsp grated organic lemon zest
1 tsp Sea Salt and Ground Black Pepper
4 Wild caught Alaskan Salmon fillets
2 Tbsp coconut oil
4 cup spinach

Grind the almonds in a coffee grinder or food processor.

Mix almond powder, parsley, lemon zest, salt and pepper on a plate.

Dredge the salmon on both sides through the almond mixture.

Heat the oil in a large skillet over medium heat. Add salmon and cook for 5 minutes on each side, until cooked throughout.

Serve over bed of greens and top with fresh lemon juice.

Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 169 g
Nutrition per Serving: 327 Calories, 206 Calories from Fat, 22.9g Total Fat, 7.8g Saturated Fat, 0g Trans Fat, 70mg Cholesterol, 548mg Sodium, 270mg Potassium, 4.1g Total Carbs, 2.3g Dietary Fiber, 0.7g Sugars, 27.5g Protein
Vitamin A 63% - Vitamin C 21% - Calcium 7% - Iron 10%


__._,_.___
Posted by: chefgloria1030@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)

.

__,_._,___
Posted by at No comments:

[Healthy_Recipes_For_Diabetic_Friends] Almond Flour Peach Cobbler

 

Almond Flour Peach Cobbler

1 1/2 cups blanched almond flour
1 cup Confectioners Style Swerve, divided (or other powdered sweetener)
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 cup buttermilk
4 cups fresh ripe peach slices, peeled and pitted (approximately 4 large
peaches)
1 Tbsp lemon juice
2 tsp ground chia seeds
1/2 cup chopped pecans, optional

Preheat oven to 375 degrees F. Melt butter in a 9 x 13 inch baking dish.

In a medium bowl, whisk together almond flour, 1/2 cup powdered
sweetener, baking powder, baking soda and cinnamon. Add buttermilk and
stir just until combined. Pour batter over top of butter (do not stir
together).

In a saucepan over medium high heat, add remaining 1/2 cup powdered
sweetener, peaches and lemon juice. Heat just until boiling; stir in
ground chia seeds and return to a boil. Remove from heat and allow to
sit for about 5 minutes to thicken slightly.

Spoon peach mixture over top of batter (do not stir into batter). If
desired, top with chopped pecans. Bake in preheated oven for 40 to 45
minutes or until golden brown.

Serve warm topped with whipped cream, vanilla ice cream, or drizzle of
heavy cream, if desired.

Makes: 10 servings

Nutritional Information Per Serving: Calories 173, Protein 6 gr, Fat 13
gr, Sat fat 1 gr, Carbs 11 gr, Sugar 8 gr, Fiber 2 gr, Sodium 877 mg,
Potassium 198 mg, Chol. 1 mg

__._,_.___
Posted by: Darlene BC <dsharple@shaw.ca>
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)

.

__,_._,___
Posted by at No comments:

Wednesday, July 22, 2015

[Healthy_Recipes_For_Diabetic_Friends] Grilled Ribeye Chops with Mole Sauce - 1g Carbs, 0g Fiber

 

Grilled Ribeye Chops with Mole Sauce - 1g Carbs, 0g Fiber

{Suggestion: Ketchup can have a lot of added sugar aka carbs so be cautious which you use. Take care, Gloria}

From: www.porkbeinspired.com
Mole: a spicy Mexican-inspired sauce that gives pork chops rich flavor. Try 'em tonight w/ some corn on the cob.
Prep Time: 5 min
Cook Time: 5 min
Serves: 4
Cook to: 145° F
Rest for: 3 min

4 boneless ribeye (rib) pork chops, 1/4-inch thick
1 Tbsp ketchup
1/2 tsp unsweetened cocoa
1/4 tsp garlic salt
1/8 tsp cinnamon
Pinch of cayenne pepper
2 Tbsp water
Oil for the grill

In a small bowl: stir together ketchup, cocoa, garlic salt, cinnamon and cayenne pepper. Add water and stir until smooth.

Prepare a medium-hot fire in the grill. Lightly oil the grill. Place chops directly over heat until underside is seared, about 3 minutes. Turn chops over; brush other side with mixture. Grill until the internal temperature of the pork on a meat thermometer measures between 145 degrees F. (medium rare) and 160 degrees F. (medium), about 2 to 3 minutes more. Remove from grill and let rest 3 minutes. .

Serves: 4
Nutrition per Serving: 140 Calories, 6g Fat, 2g Saturated Fat, 50mg Cholesterol, 140mg Sodium, 19g Protein, 1g Carbs, 0g Fiber


__._,_.___
Posted by: chefgloria1030@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)

.

__,_._,___
Posted by at No comments:

Monday, July 20, 2015

In Reply To: [epilepsy] Welcome to new members

Smiles!
to all the new-members, from florida'
nelson...



yeah: I know how those pill-things can be.
I have a 7-day square-unit, thou each day has like a torpedo shaped 4 slot container-boxes inside.
think: 1 slot is for morning, the 2nd slot is for mid-day, and the 3rd slot night.
I need not to use the 4th slot of the torpedo.
each-day has a torpedo of, 4 slots.
all-pills for monday-thru-sunday
are filled every sunday night.
but their is a cool talking pill reminder just about for anyone: blind, or for reminder automatic: time set, of pill dosages.
yeah it can be programed for the entire week, and even month... -----Original Message-----
From: sacornelius@msn.com [epilepsy] - Email Address: epilepsy@yahoogroups.com
Sent On: 7/20/2015 12:57
Sent To: epilepsy@yahoogroups.com - Email Address: epilepsy@yahoogroups.com
subject: [epilepsy] Welcome to new members

Hope you are all doing well.

Yesterday I had some annoying twitches. I got home and realized that even though I had taken my medicine, I had missed one. I use the days of the week containers and had dumped that dose into my hand but one medicine stuck to the container. Another reminder to check and make sure all of them came out.









------------------------------------

------------------------------------

Just a friendly reminder: Please remember to sign your post and remember to clean up messages when you reply to them. This is especially important if you are on digest. This not only helps out the list owner but, it makes messages much easier to read when they arrive in our inboxes.


------------------------------------

Yahoo Groups Links

<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/epilepsy/

<*> Your email settings:
Individual Email | Traditional

<*> To change settings online go to:
http://groups.yahoo.com/group/epilepsy/join
(Yahoo! ID required)

<*> To change settings via email:
epilepsy-digest@yahoogroups.com
epilepsy-fullfeatured@yahoogroups.com

<*> To unsubscribe from this group, send an email to:
epilepsy-unsubscribe@yahoogroups.com

<*> Your use of Yahoo Groups is subject to:
https://info.yahoo.com/legal/us/yahoo/utos/terms/
Posted by at No comments:

[epilepsy] Welcome to new members

 

Hope you are all doing well.

Yesterday I had some annoying twitches.  I got home and realized that even though I had taken my  medicine, I had missed one.  I use the days of the week containers and had dumped that dose into my hand but one medicine stuck to the container.  Another reminder to check and make sure all of them came out.



__._,_.___
Posted by: sacornelius@msn.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)
Just a friendly reminder: Please remember to sign your post and remember to clean up messages when you reply to them.  This is especially important if you are on digest.  This not only helps out the list owner but, it makes messages much easier to read when they arrive in our inboxes.


.

__,_._,___
Posted by at No comments:

Sunday, July 19, 2015

[MADLOVE4LOUiELOUiE] Web Design Course for beginners with practice certificate

 

iCompany Training Center organizes  the Web Design (HTML, CCS, Wordpress, SEO) practical online course for beginners.
 
 
You can register via the online form.
 
The theoretical modules and practical exercises are the same with the ones for the Web Design Course –Level 1 which is held at our office. The student covers for each module the theoretical material and based on it, he resolves the practical exercises. For each exercise the student gets feedback from his instructor. At the end of the course, after he successfully resolved all the exercises, he gets a graduation certificate by post.
 
Cost: 45 USD
 
Benefits:
  1. You will acquire HTML, CSS, Wordpress and SEO (Search Engine Optimization) knowledge.
  2. Experience. You will have created your first website.
  3. (For students/masters) You will receive a practice certificate required by your college.
  4. You will receive a graduation certificate in English useful to get a job at firms in your country and abroad.
If you have any questions you can write to us: office@icompany.training

__._,_.___
Posted by: Training Center <icompanytraining@yahoo.com>
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (2)

.

__,_._,___
Posted by at No comments:
Subscribe to: Posts (Atom)