Top 100 Greatest Weight Loss Tips Ever! - Features - Ahlan! Live This article is one that any serious dieter shouldn't be without. It's packed with handy tips designed to make weight loss easier. Write your favourite tips on post-it notes and stick them to your fridge, your PC or your dressing table mirror to ensure you're constantly inspired and share this article with your fellow dieters on Facebook and email so they can tell you which tips work best for them and support you in achieving your diet targets. Hours of research and testing went into creating this hot list of diet tips, and we hope this feature revolutionises your weight-loss plan and helps you achieve your fitness goals. We would love to hear about all of your weight-loss success stories too, and see your before and after pictures, so please contact us on Editor@AhlanLive.com if you would like to inspire other dieters and share your weight loss story. After reading following these tips, success is inevitable... Food for thought... 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.
New Post: Red Velvet Better Than Sex Cake I decided to rename this cake. The original blogger had called it a “poke” cake. Yes… that’s technically what it is, but it’s much more heavenly than that. As a result, it gets a new name. One of my all-time favorite cakes is the classic Better than Sex cake. Keep in mind, I have a blog called “No Thanks to Cake”… Most people read that as I must be anti-cake and I must say NO to cake all the time. I also think that it’s important to point out that I lightened up this cake significantly by preparing it a little bit different than the original recipe prescribed. Doesn’t look like it to me…. Original Recipe by The Country Cook via Pinterest Serves 18 1 box Red Velvet Cake mix 1 can Diet Coke 2 pkg. 4 cups skim milk 1 tub Cool-Whip (Lite or Fat Free), thawed 10 oreos or 2-3 packs of Oreo 100 Calorie Packs 1. 2. Measuring out half of the cake mix for my 1/2 a cake. Diet Coke magically creates a cake without eggs and oil Only lick the beaters…. this batter will stain your fingers! 3. Test it out! 4. 5.
How To Pick A Superstar Watermelon Picking out a watermelon at the grocery store is such an anxiety plagued experience, isn’t it? If you pick a bad one, you’re stuck with 15-20 whopping pounds of watermelon terribleness. And then your options are to either force yourself to eat this yucky watermelon or throw it away…and both are less than desirable options. So my goal today is to help you pick sweet, ripe watermelons because I know how disappointing it is to get home, take your first bite of some sort of produce you buy, only to find out it sucks. All the tips here are tidbits I have gathered from personal experience and lots of conversations with produce people and farmers. Here’s what to look for when selecting a watermelon: Pick a dull looking watermelon. The darker the color of the creamy spot, the longer it was on the vine sweetening up. Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Run a sharp knife down the sides, taking the rind off. Happy summer!
Crockpot Chocolate Lava Cake Well here it is my friends. The wonderful cake I was telling you about, that was baking in my CROCKPOT! I know there are many, many awesome things you can do in a crockpot, but I seriously had never heard of baking cakes in them! I was over at Tasty Kitchen checkin out all the great recipes, when I came across this cake. I was so intrigued. A cake to be made in a crockpot sounded genius and amazing to me! It turned out simply AMAZING. 2 cups Brown Sugar2 cups All-purpose Flour6 Tablespoons Unsweetened Cocoa Powder4 teaspoons Baking Powder1 teaspoon Salt1 cup Milk4 Tablespoons Butter, melted1 teaspoon Vanilla Extract 1 1/2 cups Brown Sugar1/2 cup Unsweetened Cocoa Powder3 cups Boiling Water Directions: For the cake: Mix together the sugar, flour, cocoa, baking powder and salt in a large bowl. For the fudge topping: Mix together the brown sugar and cocoa. Pour the boiling water over the top. Cake will be very hot!
Parmesan Chicken Salad This is one of my go to recipes. Yes, I know it's chicken salad but trust me - this isn't your grandma's chicken salad! My mom's friend Teresa used to be a caterer and this is her recipe. I got it from her several years ago and every time I make it everyone wants the recipe! It is SO yummy, but you have to make sure you use the right ingredients! It doesn't taste right if you don't use the mesquite chicken! Parmesan Chicken Salad Source: Jenna's Journey Recipes via Teresa 1 Bag Sam's Club Mesquite Grilled Chicken (pre-cooked) Mayo Olive Oil Lemon Juice Pre minced jarred garlic 1 bunch parsley Lots of grated Parmesan Defrost the chicken and chop it into very small cubes. 1 cup of mayo + 1 T olive oil + 1 t lemon juice. I usually use between 1.5 - 2 cups of may for the entire bag of chicken and adjust the OO and lemon juice as needed. Once mixed to desired consistency chop one whole bunch of parsley and add. Serve on croissants. Other great chicken recipes!!
Chocolate Stout Cake With Porter Ganache I’m going to start this post by telling you that I am biased. That being said and out of the way: The West Coast of the United States has the best beer in the world. At least, it has the highest concentration of fantastic craft breweries. I used two old favorites for this post. Of course there are other fantastic beers all over the world, and all over this fantastic beer loving country of ours, but the West Coast is like a Mecca. Now if someone will just organize a Beer Tour, we can all take 6 months out of our lives to travel up and down the Pacific Coast and drink ourselves silly with incredible craft beer. Chocolate Stout Cake with Beer Brown Sugar Butter Cream Filling & Porter Ganache Chocolate Stout Cake with Beer Brown Sugar Butter Cream Filling & Porter Ganache Ingredients For the Cake: For The Filling (Buttercream): 1/2 cup beer 1/2 cup of brown sugar 12 tbs of butter softened 1/2 tsp salt 1 cup powdered sugar For The Ganache: Directions Cake: Preheat the oven to 350. Filling: Ganache:
(No Sugar!) Cookie Dough Dip *Super-excited face* On Friday night, my previous post went viral. It is absolutely crazy. With so many more people finding that post, I spent yesterday afternoon doing something I’d meant to do for a long time: creating a sugar-free version of the cookie dough dip. Instead, here is a new sugar-free version that does taste good– sweetened only with fruit! (No sugar!) It’s gluten-free, too. Inspired by my Cookie Dough Dip. 1 1/2 cups chickpeas or white beans (1 can, drained) (250g after draining)heaping 1/8 tsp salttiny bit over 1/8 tsp baking soda1 tbsp plus 1 tsp pure vanilla extract1/4 cup nut butter of choice (You can get away with using only 3 tbsp. In a bowl, cover the dates with 1/2 cup water. If you wish, you can use: Sugar-Free Chocolate Chips. This can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?) Question of the Day: Do you ever watch the amount of sugar you eat? Now, since I eat very little sugar, I find that I don’t crave it at all.
Lemon Pilsner Cake If you have ever had the opportunity to talk to a brewmaster, you have seen it. You’ve seen that look that lets you know that there is an art and a respect for what they do that goes far past what most Americans experience at their day jobs. The look that tells you that the paycheck isn’t the reason he does the job. The flavors, the journey, the solving of the problems that yield to an end result of a drinkable, shareable masterpiece. It’s because of that look that I try to create recipes that respect the years of love and hard work that go into the process of making Craft Beer. Lemon Pilsner Cake 1 1/2 cups cake flour 1 tsp baking powder 1/2 tsp baking soda 1/3 tsp salt 2 tbs lemon zest 1 cup (2 sticks) unsalted butter 1 1/4 cup sugar 3 eggs 1/4 cup fresh squeezed lemon juice 1/2 cup Pilsner Icing: 4 oz cream cheese, softened (cold cream cheese will result in lumpy icing) 1 cup powdered sugar 1/4 cup heavy cream 1/4 cup Pilsner 1/2 tsp vanilla Direction: Preheat oven to 350.
Egg and Cheese Breakfast Sandwiches Admin Note: Since this post, I’ve remade these using a better technique. Be sure to check out my Breakfast Sandwiches Revisited. After I made baked chicken nuggets a few weeks ago and explained my deal with Betsy (if she wants something from McD’s, I try to make it for her), I got a few emails saying that the only meal some people will eat at McDonald’s is breakfast. This struck me as kind of odd because most of the stuff on their breakfast menu is even easier to reproduce at home than the stuff on their other menus. Take their classic Egg McMuffin for example. Yum. The Rundown I made 12 breakfast sandwiches for this post because they are really easy to freeze and they reheat nicely. My total bill for these came to $16.00 or about $1.33/sandwich. Here’s some interesting facts though about what a bit of time and that extra $3 gets you: Whole Grains. Directions 1) Lightly oil a muffin tin and crack an egg in each tin. 2) Bake the muffin tin with eggs in a 350 degree oven for 10-15 minutes. Or…
Chocolate Porter Beer Tart With Porter Whipped Cream The creaminess of chocolate pairs so well with a well crafted porter. For this tart I used Firestone Walker Reserve Porter, it has the perfect balance of flavors for this recipe with notes of chocolate, coffee, caramel and a touch of a citrus taste. You also want to use a really well made chocolate, because, like beer, craft chocolate has well developed flavors that can’t be matched by the “Macro” chocolatiers. I used Sharffen Berger 62% Semi Sweet chocolate for the perfect balance of richness and sweetness. I’m a sucker for a well made dark beer, and this recipe pairs well with the cold bottle of Porter. I also made a porter whipped cream, with a rich smooth sweetness and notes of dark beer, you’ll want to eat this right out of the mixing bowl. Chocolate Porter Beer Tart For the crust: 1 cup crushed chocolate wafer cookies or chocolate graham crackers (NOT chocolate covered) 1 tbs brown sugar 3 tbs melted butter For the filling: 1 1/2 (12 tbs) sticks of butter 1/2 cup heavy cream
The Best Chocolate Ice Cream You'll Ever Have Last week, I began a new food series all about how to make killer versions of classic dishes. Well, get psyched, because Cenk from Cafe Fernando reveals how to make the best chocolate ice cream ever (without an ice-cream maker!)... The Best Chocolate Ice Cream You'll Ever Have By Cenk from Cafe Fernando Ice cream is to me what water is to others. My answer to the childhood question, "If you were stranded on an island, name three things..." had always been: Unlimited supply of chocolate ice cream, a giant freezer and a spoon. I want to you to know how serious I am about chocolate ice cream, because "The Best Chocolate Ice Cream You'll Ever Have" is quite a statement. For me, the most important qualities of "the best chocolate ice cream" are creaminess and a deep, intense chocolate flavor. And here comes the best part: You do not need an ice cream maker for this recipe. Recipe: The Best Chocolate Ice Cream You'll Ever HaveInspired by Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer
Saison Caramelized Pineapple Beer Shortcakes Beer people are so often missunderstood and stereotyped. Don’t mistake our inherent low maintenance for a lack of opinion. Don’t think that our love of indulgence translates to a lack of self-control. Just because we have a adoration for a high calorie beverage, doesn’t mean that we aren’t concerned with healthy living. And as much as we would love for you to understand exactly why we drive 20 minutes out of our way on Friday afternoon to make sure that we have an exciting stash of Craft Beer for the weekend, we also want you to drink what you want. And if everyone else in the world stopped drinking Lost Abbey Carnevale Ale, or if it became so fervently distributed to every home in America that it was dubbed the new King of Beers and the Beer Snobs decided it was no longer desirable, it wouldn’t matter one bit. Saison Caramelized Pineapple Beer Shortcakes For the Beer Shortcakes: 2 cups all purpose flour 2 tsp baking powder 1/4 tsp salt 1/2 cup sugar 1/2 cup butter 1 egg, beaten 1 stick butter