Women Cooking Recipes

KFC’s Extra Crispy chicken breast weighs in at a waistline-wrecking 470 calories and 28 grams of fat. But our flaxseed-baked version contains a reasonable 317 calories and 13 grams of mostly heart-healthy fat-and it’s still finger-lickin’ good.

For chicken:
6 tablespoons Dijon mustard ‘/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/4 cup fine dry bread crumbs
2 tablespoons ground flaxseed
2 tablespoons sesame seeds
4 chicken breast halves, skin removed
4 teaspoons extra-virgin olive oil
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Fish and other seafood are excellent sources of protein while being relatively low in saturated fats and calories compared to other sources of protein such as fatty meats. This fact alone makes fish a worthwhile addition to one’s diet. However, there is an even greater benefit. Fish is one of the richest natural sources of Omega 3 essential fatty acids. Fatty fish such as salmon and trout in particular have high levels of Omega 3 fatty acids.

Many studies have shown that Omega 3 fatty acids provide protection against cardiovascular disease by lowering the levels of bad cholesterol and blood pressure. Other studies have also shown many health benefits ranging from prevention of asthma in children to reduced risk of prostate cancer. Omega 3 also prevents the onset of diseases such as macular degeneration, one of the most common causes of blindness associated with aging. It also helps diabetics maintain better control of blood sugar levels and has been shown to delay the onset of dementia and even Alzheimer’s disease. More recent studies which have focused on its impact on the nervous system have proven benefits in brain function and even in combating depression.
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Now that many airlines have stopped serving in-flight meals, flyers are on their own when it comes to dining in the air. Airport offer grab-and-go options, but some are far better for you than other! Nutrition experts at the Physicians Committee for Responsible Medicine (PCRM) have reviewed the availability of healthy entrees at 12 of the nation’s busiest airports.

The PCRM found that they’ve become more widely available, though some airports continue to lag behind. On the positive side, 7 percent more airport eateries provide at least one healthy entry, and 9 of the 12 airports offered more good choices. But 36 percent of restaurants in these airports do not offer even one entrée that meets PCRM’s definition of a healthy entrée – one that’s low in fat, high in fiber, and cholesterol-free. Read more!

Food industry companies have their R&D departments working at full speed to develop new products where such buzz words as “fat-reduced”, “low cholesterol”, “pro biotic” and “vitamin-” or “minerals-reinforced” help to explain the research efforts.
The dividing line between food and medicinal products is becoming increasing blurred.

As such, products such as spreadable fats are touted to bring down the risk of circulatory diseases; pea soup with St.John’s wort (Hypericum perforatum) is trumpeted as “lifting the consumer’s mood”; while chewing gum with phosphatidyserin (PS) is praised for it’s chemical compound’s reputed ability to strengthen the brain’s power of concentration.

Functional foods claimed to deliver that certain extra benefit to human health can, in fact, be found in practically all varieties food. Read more!