What is your window? Just curious. I found that a different window affects me differently.
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My Cool Site for Lovely messages - everyone are invited
What is your window? Just curious. I found that a different window affects me differently.
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Tomato Stuffed with Dill Salmon Salad - 6g Carbs, 6g Fiber, 9g Sugars
From: www.heart.org
This Mediterranean, Simple Cooking with Heart recipe is protein packed and makes for a speedy, healthy lunch. For a fun appetizer, consider using smaller tomatoes. You can also serve this over finely chopped green cabbage or mixed salad greens. You can also enjoy this in a sandwich or wrap. You can also add one sliced medium avocado to the sliced cucumbers around the salmon salad.
4 large tomatoes, (3-4 inches in size), left whole
14.75 oz. canned, low-sodium salmon, packed in water, drained OR
5 2.6 oz. low-sodium pouches salmon, packed in water, drained
2 stalk celery, sliced crosswise into quarter-inch pieces
3 green onions, sliced into quarter-inch rounds OR
1/2 small red onion, about 1/2 cup, chopped
2 Tbsp. dried mayonnaise
1/4 cup plain, low-fat yogurt
Juice of ½ lemon, about 2 Tablespoons
3/4 tsp. dried dill
1 head romaine or other lettuce, separated into leaves, washed
1 large cucumber, peeled and cut into quarter-inch rounds
1. Cut a thin slice off the top of each tomato and scoop out the inside pulp and seeds. Chop the scooped pulp and seeds finely and put in a bowl.
2. Put drained salmon into a bowl and using a fork break up the fish into half-inch chunks.
3. Add the celery and onions and toss to combine.
4. Add the chopped tomato pulp and seeds to the salmon salad.
5. In a cup combine the mayonnaise, yogurt, lemon juice and dill.
6. Add to the salmon salad and toss to coat.
7. To assemble each serving, place 2-3 leaves of the washed and separated lettuce on plates.
8. Scoop the salmon salad into the hollowed tomatoes and place over the lettuce leaves.
9. Arrange the sliced cucumbers by the salmon salad and serve.
Cooking Tips: You can use any water-packed type of salmon as well as tuna. This salad will keep in the refrigerator for a day or two.
Serves: 4
Nutrition per Serving: 231 Calories, 7.1g Total Fat, 1.9g Saturated Fat, 0g Trans Fat, 2g Polyunsaturated Fat, 2.1g Monounsaturated Fat, 43mg Cholesterol, 189mg Sodium, 16g Carbs, 6g Fiber, 9g Sugars, 27g Protein
Dietary Exchanges: 3 vegetables, 3 lean meats
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I am trying to do a longer window and work down. Hopefully that will work.
i use neem oil and water sprayed around the outside of the house and doors and windows to keep away spiders because I had so many until my son said the spiders eat roaches, flies and stuff you don't want around. so when I was looking at natural repellents for scorpions I saw that spiders also eat them. I guess I don't want to chase them away but still spray around windows and doors so they don't come in the house.
I did see this: to keep scorpions away...Plant lavender. You can plant it around the perimeter of the home, buy dried plants, or get lavender essentials oils to use when cleaning and refreshing your home. The fresh plants seem to have a better effect than oils or dried plants though. It's quite easy to grow and maintain, and smells wonderful. Citrus is also considered to be another deterrent. You could grow citrus in pots near your entrance areas and use citrus oil cleaners in bathroom and other wet zones of the house.
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i use neem oil and water sprayed around the outside of the house and doors and windows to keep away spiders because I had so many until my son said the spiders eat roaches, flies and stuff you don't want around. so when I was looking at natural repellents for scorpions I saw that spiders also eat them. I guess I don't want to chase them away but still spray around windows and doors so they don't come in the house.
I did see this: to keep scorpions away...Plant lavender. You can plant it around the perimeter of the home, buy dried plants, or get lavender essentials oils to use when cleaning and refreshing your home. The fresh plants seem to have a better effect than oils or dried plants though. It's quite easy to grow and maintain, and smells wonderful. Citrus is also considered to be another deterrent. You could grow citrus in pots near your entrance areas and use citrus oil cleaners in bathroom and other wet zones of the house.
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I buy my essential oils and vitamin E oil on ebay! I also put a few drops of lavender essential oil and a few drops of tea tree oil in my bath water when I want to relax and have a good nights sleep. the tea tree of course if for the skin and the lavender has a calming effect as well as a great smell. I use lavender scented things (laundry soap, dryer sheets, shampoo, etc) because mosquito's hate it! rather than spray myself with poison, I make a homemade repellent with essentials oils and witch hazel (also good for the skin). I know it works since I've only had 2 bites in the past 4 years since I started using it!
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I buy my essential oils and vitamin E oil on ebay! I also put a few drops of lavender essential oil and a few drops of tea tree oil in my bath water when I want to relax and have a good nights sleep. the tea tree of course if for the skin and the lavender has a calming effect as well as a great smell. I use lavender scented things (laundry soap, dryer sheets, shampoo, etc) because mosquito's hate it! rather than spray myself with poison, I make a homemade repellent with essentials oils and witch hazel (also good for the skin). I know it works since I've only had 2 bites in the past 4 years since I started using it!
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Macadamia And Oat Encrusted Halibut - 11g Carbs, 4g Fiber
From: www.diabeticlifestyle.com - by Chef Jack, Lead Chef at BistroMD
Servings: 6
6 halibut fillets (4 oz each)
1 cup oats
1/2 cup chopped macadamia nuts
1 Tbsp chopped thyme
1 tsp minced garlic
Dash salt
1/4 tsp cayenne pepper
3 Tbsp water
1 egg white
Preheat oven to 400 degrees F. Spray a casserole dish with cooking spray.
Combine oats, nuts, thyme, garlic, salt, and cayenne pepper in a large dish.
In another medium-sized dish, beat water and egg white until frothy.
Dip the halibut fillets into the egg mixture and coat the fillet, and then dip into the oat mixture.
Place the halibut fillets in the casserole dish and bake for 10-12 minutes or until the fish appears to flake easily with a fork.
Servings: 6
Nutrition per Serving: 253 Calories, 9g Fat, 32g Protein, 11g Carbs, 4g Fiber, 342mg Sodium
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Garlic Cauliflower - 6g Carbs
From: The Diabetic Newsletter
Servings: 4
1 small head cauliflower
1 Tbsp virgin olive oil
2 large cloves garlic, minced
1 Tbsp toasted sesame seeds
Dash paprika (optional)
Pepper, to taste (optional)
In a large kettle, bring 2 quarts of water to a boil. Trim cauliflower and break into flowerets. Drop into boiling water and cook about 2 minutes.
Drain in a colander.
In a large, non-stick skillet, heat oil and toast garlic. Add cauliflower and sesame seeds and saute for 1 minute.
Dust with paprika and pepper before serving (optional).
Servings: 4
Nutrition per Serving: 76 Calories, 5g Fat, 3g Protein, 6g Carbs
Exchanges: 1 Vegetable, 1 Fat
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Slow-Cooker Beef and Kabocha Squash Stew - 17g Carbs, 3g Fiber, 4g Sugar
From: www.skinnytaste.com
Servings: 6
Size: generous 1 1/3 cups
1/2 Tbsp olive oil
1 large onion, diced
2 cloves garlic, chopped
1 Tbsp fresh rosemary
1 Tbsp fresh thyme
2 Tbsp all purpose flour (gluten free would work)
1 tsp kosher salt
Fresh black pepper, to taste
2 lbs stew beef, trimmed and cut into 2-inch cubes
1/2 cup Marsala wine
1 lb Kobacha squash, peeled seeded and cut into 1-inch pieces
1/4 cup chopped sundried tomatoes
3 cups beef broth
2 Tbsp chopped fresh flat leaf parsley
Crusty bread, for serving (optional)
In a large nonstick skillet, heat oil over medium-high heat. Add the onion, garlic, rosemary and thyme and cook 4 minutes, or until the onion is tender.
Place the flour, salt and pepper in a large bowl. Add the beef and toss gently to coat. Add the beef to the pan in batches and cook, turning occasionally until browned on all side and golden on the edges, about 5 minutes. Add the Marsala and scrape up the browned bits from the pan.
Transfer everything to the slow cooker, add the squash, sun-dried tomatoes and broth and stir. Cover and cook 4 to 5 hours on high or 8 hours on low. Serve with crusty bread and sprinkle with parsley.
Servings: 6
Size: generous 1 1/3 cups
Nutrition per Serving: 347 Calories, 14g Fat, 100mg Cholesterol, 35g Protein, 510mg Sodium, 17g Carbs, 3g Fiber, 4g Sugar
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Mexican Casserole with Roasted Corn and Peppers
2 large red bell peppers
2 large green bell peppers
2 jalapeno (or 2 chipotle peppers optional)
1/2 large red onion
2 cups frozen corn niblets
2 tsp chili powder
2 tsp cumin
1 tsp salt or to taste
2 cups Mexican cheese (I used Winco Brand)
18 Mission Yellow Corn Tortillas (Extra Thin)
1 can Rosita low fat refried beans
2 cups red enchilada sauce
Toppings: cilantro, guacamole, or sour cream for topping (You will have
to add the nutritional information for what you use)
Dice the peppers and mince the onions. Heat a large nonstick skillet
with a little bit of oil over high heat. Add the onion and peppers,
sprinkle with chili and cumin, and stir, rest, stir, rest until you get
a nice browning on the outside of the peppers. Remove and set aside.
Repeat the roasting process with the corn, sprinkling with chili and
cumin, removing from the heat when browned and roasted on the outside.
Sprinkle the roasted veggies with a little bit of salt and toss to coat.
Grease a 9 x 13 inch baking pan and preheat the oven to 400 degrees F.
Cut the tortillas into thin strips. Put the refried beans in a bowl and
mix with a little bit of water to make them easier to spread.
Spread a little bit of sauce on the bottom of the pan. Layer in order:
half of the tortilla strips, ALL the beans, half of the veggies, half of
the sauce, half of the cheese. Cover with the other half of the tortilla
strips, veggies, sauce, and cheese.
Cover with foil (I usually spray mine with cooking spray) and bake for
15 to 20 minutes, until the sauce is bubbling and the cheese is melted.
Serve with guacamole, fresh cilantro, sour cream, or anything in the
world that you want.
Makes: 12 servings
Nutritional information per Serving Without Toppings: Calories 203,
Protein 9 gr, Fat 6 gr, Sat Fat 3 gr, Carbs 28 gr, Sugar 7 gr, Fiber 7
gr, Sodium 595 mg, Cholesterol 15 mg
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Yes, it is possible to do things during temporal lobe seizures and not remember them. They could be considered partial seizures or complex partial seizures. People can be walking around doing all kinds of things but in a dream like state.
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Wow you really are an encouragement to me! I need that. I lost 25 lbs before in six months I think. I am getting older. 61 I was reminded last night not 60. I am 1,586,487,21 seconds old and counting! Lol I would love your recipe for you face. Can you message me on Facebook? Linda McErlean
Sent from my iPadone of the things I hated about aging was my saggy neck. I read a lot about what happens to our skin as we age and created a lotion made up of coconut oil, vitamin E liquid and tea tree essential oil (tea tree is good for the skin). I put this on my neck and face every day before my shower and held a hot washcloth to it. as I lost weight and applied this each day, I began to see a BIG difference in my neck and face. I am very happy with the results so far.
as far as motivation, I can tell you I love this way of eating. I eat foods I really like and pretty much whatever I want. but I do only eat once a day. I am not hungry although I occasionally want to eat in the evening. I know my body. I can eat donuts and pie and pizza and burgers and bacon and eggs. I cannot eat cake! I love to cook and make a lot of stuff from scratch. I try to avoid processed foods. i eat real butter instead of margerine which is not food. recently, I made some homemade strawberry jam. omg, soooo good! simple and easy and no chemicals or preservative.
it is easier for me than a lot of people because I live alone. last oct. 5th I weighed 200 lbs. today I weigh 166 lbs. for someone to lose 34 lbs in under a year, and eat the foods I eat, I think that is great!
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