by Jen

Pureed Sweet Potatoes

March 11, 2014 in Blending, Emulsifier, Health Tipsby Jen

A great way to make homemade baby food!

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by Jen

Make Homemade Pizza Dough!

March 4, 2014 in Uncategorizedby Jen

Homemade pizza dough can be fun and easy with HealthMaster. Now that’s amore!

by Jen

Burger Time

March 1, 2014 in Uncategorizedby Jen

Just saying the word “burger” might make you hungry for one of these classic traditional American sandwiches. The hamburger, or the more extravagantly topped cheeseburger, is a mainstay in U.S. culinary traditions, and also popular in other places around the world. The makeup of this menu item is simple: cooks mix up ground beef and other ingredients into patties, fry them, and add all sorts of neat toppings and garnishes between two pieces of bread. Where a Kaiser roll or bun is traditional, thick slices of square bread are now catching on in a lot of fast food restaurants and other food service venues.

Getting that Fine Beef Blend

But there is an additional big step that goes into making a burger. Burger meat usually doesn’t come pre-mixed, unless you’re talking about some of those TV-dinner type frozen variations. Instead, home cooks carefully knead a beef mixture together in order to make the best patties for frying.

It starts with getting the right kind of beef. However, to make the best burgers, you’ll want to think about blending or grinding the meat to get a finer texture that will fry up well.

This is where your quality home blender comes in. With the best multi-use blender designs, you can craft the winning burgers that will be the talk of the town at your next barbecue or anywhere else that you happen to present them. One way to make your burger recipe easier it is to simply put the raw meat in a blend cycle to get it ready for mixing.

Adding Ingredients

Although a multi-user blender can be great for breaking down the burger beef, many home cooks don’t stop there. In addition to mixing the meat, you can mix in a variety of other ingredients. Eggs and bread crumbs are traditional ingredients for binding, but what if you want a healthier or more ingredient-diverse burger patty?

When it comes to putting together an entire burger mix, you can blend in elements like spinach or onion to get more veggie content in your burger. These days, many cooks are experimenting with a range of healthier ingredients including nuts, vegetables, beans or legumes, or many other types of less fatty foods in order to enjoy a traditional cheeseburger without some of the high fat content.

This recipe from FitnessBlender completely replaces the meat of the burger with greens. For a different take that blends the green, leafy appeal of spinach with creamy feta, and yes, ground beef, check out this recipe from Sweet Pea Chef. There are nearly infinite ways that you can put together the best, most tasty patty, and your home blender will be there with you every step of the way!

Take a look at what you can do for your next outdoor burger bash by using your home blender to create appealing, finely textured patties.

by Jen

Broccoli Cheddar Quiche

February 19, 2014 in Uncategorizedby Jen

Here is a simple, tasty recipe for Broccoli Cheddar Quiche:

by Jen

Homemade Whipped Cream

February 10, 2014 in Uncategorizedby Jen

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Want one more neat, seasonal way to cultivate your culinary skills and cut down on hard work with your multi-use blender model? Try putting together an excellent batch of whipped cream without breaking your arm stirring the stuff up. Even if you already use your blender for staples like soups and hot dishes, you be surprised by what else you can accomplish with one of the high-design models now for sale at relatively affordable prices.

Whipped Cream: Store or Homemade?

To some foodies, whipped cream and other similar toppings like meringue are essential. This stuff goes great on top of an ice cream sundae, or on various other desserts, but if you’re like most of us who buy whipped cream in the store, you’re not crazy about standing in line for pressurized aerosol cans full of the processed stuff. The particular packaging that whipped cream comes in makes it hard to store, and a little bit dangerous for people with kids or teenagers. You can buy cool whip, but to the most picky palates, other whipped toppings just aren’t the same, and there’s something to be said for the kinds of fresh tastes that come straight from the kitchen, not bottled or canned. With that in mind, home cooks have innovated to find new ways to make the more complex ingredients that we rely on for modern dishes.

Making Your Own Homemade Whipped Cream

If you have a home blender, whipping cream doesn’t have to be laborious or inconvenient anymore. Just get some heavy cream and other ingredients and use a quick blend cycle to whip up this aerated ingredient. For more details, check out this page on Yahoo Shine, where whipped cream is only one of seven great uses for your quality blender appliance.

In many ways, using your home blender is like going from the late 19th century to the 21st century. Too many home cooks are still back in the 1900s, straining their rotator cuffs beating eggs, whipping cream and doing other essential kitchen labor by hand. In some ways, that’s like the pictures you see of traditional or pre-industrial cooks doing things like churning butter. It’s just not necessary anymore. Your home blender can free you up to throw together dishes in no time flat, spruce up your house, and have time to spare. In the case of your homemade whipped cream, add some hot fudge, ice cream and a cherry on top, and you’re done!

Think about all of the ways that you can use your multi-use blender appliance to do a lot more in the kitchen, without taking up a lot more count

by Jen

New Rules of Food

January 30, 2014 in Uncategorizedby Jen

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When I was younger it was all about the fad diet.

And I tried them all. From low carbs to no fat to the cabbage soup diet, I tried it.

Along the way I learned something. Diets don’t work.  However, you have to watch what you eat and feed your body properly if you want to maintain a healthy body and weight.

Here are my rules to eating healthy. For the record, I have shed over 100 pounds and have kept it off for nearly 4 years – In addition to good eating I also run, and maintain an active lifestyle.

RULES:

Fat is not the enemy. I used to be the fat-free master. Fat free ice cream, fat free butter, fat free mayo. I believed (like many) that fat makes you fat. Our bodies need fat. New rule: Eat fat. Keep it portion controlled and keep it heart healthy. Stick to fats found in nuts, avocados, coconuts, flax seed oil, and olive oil. Avoid unhealthy saturated fats and fats found in dairy and meat.

Fiber is your friend. Bulk up meals with beans, vegetables, fruits, seeds, healthy grains like quinoa and brown rice. These types of bulky foods will keep you feeling fueled and full – you’ll have the energy to power through your most challenging Rack workout.

Skip the box. Strive to make nearly all your meals with whole foods and skip the pre-packaged, processed foods. This means ‘diet’ frozen dinners, canned soups, sugary cereals, etc. It wasn’t easy for me. I became a person of convenience and I became dependent on ‘low fat’ convenience foods for a long time. Truth is, your body will be so much healthier and happier with foods that are unprocessed. I now make big batches of  soups, chili, brown rice, veggie burgers, turkey burgers and more – I freeze and then heat for my own quick convenient meals.

What are some of your rules?

by Jen

Creamy Broccoli Soup

January 25, 2014 in Uncategorizedby Jen

broccoli

This soup is healthy, low in calories and fat and is a lovely soup for dinner!

Broccoli Soup

Per Serving: 78 calories; 3 grams protein; 12 grams carbohydrate; 2.5 grams fat; 2.5 grams fiber; 6 servings

1 head broccoli

1 medium onion, large diced and peeled

1 clove garlic, peeled

1 medium Yukon Gold potato, quartered

1 cup chicken or vegetable stock

1/2 cup low-fat milk 1 tbsp. grapeseed oil

sea salt and freshly ground black pepper to taste

1. In a sauté pan, sauté onion and garlic in grapeseed oil for 3 minutes.

2. Add all ingredients except salt and pepper into the Pitcher and secure Lid with Cap. Press ON button. RUN at speed 8 for 8 minutes.

3. Once the machine shuts off, season the soup with salt and pepper.

4. Carefully pour the hot soup in a bowl and serve.

Note: Use the Tamper as needed to assist in the blending process.

Optional, place the soup in a pot on the stove and simmer for 10–15 additional minutes for flavors to further meld.

Garnish with parsley or other herbs.

by Jen

Easy ways to eat healthier

January 16, 2014 in Health Tipsby Jen

photo from about.com

photo from about.com

Here are a few little food swaps and tricks that can help you get painlessly and easily rolling towards achieving your goals:

Cut the mayo. It’s just a condiment and shouldn’t account for so many of your precious calories! Make sandwiches and salads with mustard, salsa, flavored vinegars and save around 100 calories per sandwich and close to 10 grams of fat! If you miss the creaminess then add a few slices of avocado or a drizzle of olive oil instead. Studies show that healthy fats like these should be apart of your healthy diet and some studies show that avocado even helps to burn fat by maintaing a healthy metabolism! Mayo offers 0 health benefits. You can even whip up healthy spreads and dressings in your HealthMaster to replace the mayo!

Breakfast busters. Choose lean ham or Canadian bacon with your eggs instead of sausage or regular bacon. Per ounce, regular bacon has 151 calories and 12 grams of fat to Canadian bacon’s 52 calories and 2 grams of fat! What a huge difference! That small switch makes a big impact. Better yet, skip the breakfast meat all together and add some black beans and salsa to add healthy protein and fiber to your breakfast.

The milky way. If you aren’t willing to go completely fat free in your smoothies then consider switching from full fat milk to 1% or 2%. If you can get used to skim milk, consider the following – per one cup serving, regular milk has 150 calories and 8 grams of fat and skim milk has only 90 calories and 0.5 grams of fat! If you make this swap once a day for a month you’ll save around 1800 calories a month! You could lose more than 6 pounds a year if you were to just make this simple switch. Experiment with dairy alternatives like almond milk, coconut milk and rice milk for other healthy options.

You’ve been served. Get smaller cups, plates, bowls and even utensils. I use a salad plate as my dinner plate. Experts say (and I can attest to it) that you’ll eat less off a smaller plate because the plate looks fuller with less. It works! When eating asian food, I use chop sticks. I am not good with chop sticks but it definitely slows me down and helps me to eat less.

What are some of your own personal swaps or tips?

by Jen

Demystifying Vegan and Paleo diets

January 9, 2014 in Uncategorizedby Jen

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There are many ways of eating and finding something that works to keep you healthy and happy is key. Some people really do well with moderation. Others like a more disciplined approach. Some thrive when offered a calorie or “point” system and when losing weight with a group. Being a Vegan or eating Paleo isn’t considered a trend diet by most, rather they are lifestyle diet choices.

Here are two currently popular ways of eating and what they are:

  • Vegan – Vegans choose not to eat any animal products whatsoever opposed to Vegetarians who might have some dairy or eggs. Vegans eat completely plant-based and could be driven to the Vegan lifestyle for either health or personal reasons. Vegan diets can be very healthy as long as participants take the steps to ensure they are getting the right mix of nutrients. Just like any healthy way of eating, planning can be key. Vegans need to be sure to incorporate protein sources from foods like nuts and beans and further they have to make sure that they do the right food combinations to create a complete proteinRead here for tips on the vegan lifestyle.
  • Paleo – On the flip side of Vegan is Paleo. The Paleo concept is based on the theory that man should be eating like he once did as a caveman. The theory is that our bodies can’t really digest certain foods properly and it’s making many of us walk around with extra weight, ailments, food sensitivities, and even disease. The paleo way encourages plenty of organic meats, eggs, poultry and fish. It also encourages healthy fats like avocado, coconut oil and olive oil and allows followers to eat certain nuts like almonds, cashews, hazelnuts, etc.  Fresh fruits and vegetables round out the menu. Foods that paleo people generally avoid are: all grains (including rice, quinoa, wheat), legumes, dairy, processed foods, and refined sugar (raw honey is typically OK). Learn more here.

Are you a fan of or have you tried one of these lifestyle diet choices?

 

by Jen

Do It Yourself Mayonnaise

January 2, 2014 in New Recipesby Jen

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If you like a little mayo on your sandwich or in your recipes how about whipping up your own homemade version?

It’s easy and so much better for you than those you would find on a shelf!

Here’s how to do it:

Ingredients:

1 high-quality large or extra large egg (preferably organic)

2 teaspoons of lemon juice, lime juice or vinegar (approx. a squeezed half of lemon or lime)

1/4 + 1 cup of light tasting olive oil (regular olive oil will be too strong. Make sure you get “light-tasting”)

A dash of salt

1/2 tsp of dry mustard

In a small bowl bring the egg and lemon juice to room temperature. About 40 minutes. Then add the egg, lemon juice, salt and mustard to the Health Master pitcher and let the mixture run on the lowest setting about 30 seconds. Next, slowly drizzle the remaining oil while your Health Master is still running on the lowest setting. Slowly is the key word here. It should take you nearly two minutes.

Your mayonnaise should be fairly thick and creamy but will get even thicker once chilled and refrigerated.

You can add a little minced garlic, your favorite herbs, or even hot sauce to jazz up your mayo!