Here Comes Peter Cottontail, hopping on the bunny trail. Along the road that follows the nose to carrots, cabbage, Munch, and the cake rabbit high in fiber. Fiber Lady likes to celebrate all the holidays, including Passover, why give him the possibility of revenue-rich cellulose and improving the lives of information for inventory levels in fiber to health.
A healthy diet of fiber daily for a variety of foods rich in various types of fibers, rather than supplements. High-fiberFood supply five grams or more nutrient-rich fiber. There must be a mixture of soluble and insoluble fiber.
Fruits such as apples and citrus fruits, vegetables, and oats are good examples of foods rich in soluble fiber. If these foods are consumed more fiber, like most of the water is absorbed. This contributes to a feeling of fullness, and if you tend to eat less. Weight loss is a real advantage when the rich in general, the menu of calculating calories holiday.
Insoluble for invaluableChoose whole grains, legumes and vegetables and more fruit. Insoluble fiber increases the volume and weight of the food is digested. Increasing the viscosity of soluble fibers such as pectin slows movement through the gut-trip, which gives more time for the nutrients that are absorbed by the body. Fiber Lady reminds you to drink plenty of fluids when you eat fiber.
In addition to improving regularity, consuming adequate amounts of fiber in preventing moreForms of cancer and heart disease. Rich in fiber help to delay the onset or reduce the risk of many diseases Diet.
Now that you've got the scientific evidence, of course you can add bright flavors to concentrate on some very tasty high fiber foods in your Easter menu.
This low-fat, high in fiber and pea soup with mint is a flavor not to mention more colorful for your incredible Easter brunch or dinner.
Pea and mint soup
4Servings
Ingredients:
2 teaspoons olive oil
1 / 2 cup finely chopped shallots
1 pounds fresh or frozen (without shell) Peas
1 / 4 cup chopped fresh mint
1 / 4 cup chopped fresh parsley
3 cups fat-free, reduced sodium chicken broth (or vegetable broth)
4 tablespoons fat free sour cream or low fat yogurt or several sprigs of mint for garnish
Preparation:
Oil in a large pot or Dutch oven. Brown glazed shallots over low heat.Add the peas, mint, parsley and broth, stirring well. Bring to a boil, then simmer, partially covered, for 20 Blender minutes.Transfer, retains some of the liquid and mix the puree.
The remaining liquid, depending on the desired thickness of soup. Pour into 4 bowls and garnish with mint and yogurt or cream, if desired.
Per serving: Fiber: 5.8 g Calories: 130, Total Fat: 2.6g
That's Peter Rabbit is heavenly dessert that you will return to jumpmore.
Carrot Cake
12 servings
Ingredients:
1 Pound carrots
2 cups white sugar
1 (8 ounces) crushed pineapple with juice
3 / 4 cup vegetable oil
1 / cup unsweetened apple juice 2
4 eggs
1 teaspoon vanilla extract
1st / 2 cup flaked coconut
1 / 2 cup chopped walnuts
1 / 2 cup raisins
1 1 / 2 teaspoons pumpkin pie Spice
2 v. Tea baking powder
1 teaspoon salt
3 cups all-purpose --Farina
Frosting
1 (8 oz) package cream cheese
3 tablespoons unsalted butter
Sugar 1 1 / 2 cups confectioners
1 1 / 2 teaspoon orange zest
1 tablespoon freshly squeezed orange juice
Preparation:
1. Preheat oven to 350 degrees. Coat a Bundt pan with vegetable oil spray. Flour and tap the pan to the flour.
2. In a medium bowl with seven flour, salt, soda and spices for the pumpkin pie. Set aside. In another bowl, combine coconut,Nuts and raisins. Set aside.
3. Grate the carrots (3 cups). Set aside.
4. In a large bowl of sugar, pineapple juice, oil and applesauce. Beat on high speed for 3 minutes. Add the eggs one at a time. Add the vanilla and carrots.
5. Flour and beat at low speed until blended. Add coconut, walnuts and raisins and mix.
6. Place dough in 10-inch Bundt pan. Bake at 350 degrees for 60 to 70 minutes, or until a toothpick inserted in centerCake comes out clean. Cool in pan on wire rack. Reversing the service plate. Frost, and one hour before serving.
7. To make the frosting: In a large bowl, cream cheese, butter, powdered sugar, orange peel and juice. Beat mix until smooth.
Per serving: Fiber: 3.1 g Calories: 642 Fat: 29.6 g
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