This rich Japanese-style broth, flavoured with vibrant fresh herbs, ginger and garlic, peps up firm, white cubes of tofu and long strands of earthy buckwheat noodles. It is a delicious low-fat vegetarian recipe for protein-rich tofu. Serve it for lunch or supper.

 Serves 2
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients for teriyaki-style noodles with tofu
150 g soba (Japanese buckwheat noodles)
250 g mixed vegetables, such as asparagus tips, broccoli, carrots, cauliflower, green beans or snow peas
100 ml light soy sauce
300 ml vegetable stock
4 tablespoons rice wine (sake or mirin) or dry sherry
300 g firm tofu, diced
2 spring onions, chopped
1 fresh red chilli, seeded and chopped
1 heaped tablespoon chopped fresh mint
1 heaped tablespoon chopped fresh coriander
1 large clove garlic, crushed
1/2 teaspoon grated fresh ginger
2 teaspoons sesame oil (optional)
Preparation for teriyaki-style noodles with tofu
1 Bring a large saucepan of water to the boil and cook the noodles for about 6 minutes, or according to the packet instructions, until al dente.
2 Meanwhile, cut all the mixed vegetables into bite-sized pieces. Add them to the simmering noodles for the final 3–4 minutes of cooking.
3 Drain the noodles and vegetables in a large colander. Place all the remaining ingredients in the empty saucepan and return it to the heat. Heat until simmering, then reduce the heat to the minimum setting. Return the noodles and vegetables to the pan, and cook very briefly until they are reheated.
4 Serve in deep soup bowls, with a spoon to drink the tasty broth and a fork or chopsticks for picking up the solid ingredients.
Each serving provides 2072 kJ, 495 kcal, 30 g protein, 14.5 g fat (1 g saturated fat), 65 g carbohydrate (4.5 g sugars), 5 g fibre
Health tip
Evidence is accumulating from around the world to suggest that eating soybeans and soya products, such as tofu, may help to reduce the risk of certain cancers, heart disease and osteoporosis, as well as helping to alleviate symptoms associated with menopause.

A creamy sauce of zucchini, low-fat ricotta and walnuts reinterprets an Italian classic, and makes a wonderful, sophisticated dressing for baked pasta shells filled with a delicious spinach and bright green herbed stuffing.

Serves 4
Preparation time: 35 minutes, plus 5 minutes standing
Cooking time: 35 minutes
Ingredients for giant stuffed pasta shells
500 g spinach, trimmed
3 zucchini, thinly sliced
4 cloves garlic, chopped
2 cups (500 ml) vegetable stock
1 cup (250 g) ricotta
1 cup (100 g) walnuts, coarsely chopped
3/4 cup (75 g) freshly grated parmesan
1/4 cup (15 g) chopped fresh chervil or marjoram
1/4 cup (15 g) snipped fresh chives or 3 small French shallots, finely chopped
1/4 cup (15 g) chopped fresh basil
1 egg, lightly beaten
12 no-precook conchiglie grande (giant pasta shells for stuffing)
1/2 cup (65 g) grated edam cheese
2 tablespoons finely shredded fresh basil or tiny basil leaves
salt and pepper
Preparation for giant stuffed pasta shells
1 Wash the spinach well and place the wet leaves in a large saucepan. Cover and cook over a high heat for about 3 minutes, shaking the pan frequently. When the spinach is just tender and wilted, tip it into a colander and leave it to drain and cool.
2 Meanwhile, place the zucchini and half the garlic in a saucepan. Pour in the stock and bring to the boil. Cook over a high heat for about 3 minutes or until the zucchini are just tender.
3 Purée the zucchini and stock in a blender or food processor until smooth, adding half the ricotta, the walnuts, 2 tablespoons parmesan and seasoning to taste. The resulting sauce should have a consistency halfway between pouring and thick cream, slightly more runny than a coating sauce should be.
4 When the spinach is cool enough to handle, squeeze it dry in small handfuls and chop it coarsely. Mix the spinach with the chervil or marjoram, chives or shallots, basil, the remaining garlic and ricotta, the egg and seasoning to taste.
5 Preheat the oven to 190ºC. Use a small teaspoon to stuff the pasta shells with the spinach mixture, then arrange them in an ovenproof dish in a single layer.
6 Pour the sauce over the stuffed shells and sprinkle with the remaining grated parmesan. Cover the dish tightly with foil and bake for 30 minutes.
7 Sprinkle the edam cheese and basil over the cooked stuffed pasta and leave to stand for 5 minutes, uncovered, until the cheese melts, then serve.
Each serving provides 2638 kJ, 630 kcal, 34 g protein, 38 g fat (13 g saturated fat), 39 g carbohydrate (6 g sugars), 5.5 g fibre

Why am I showing you a picture of two starving guys about to bite into
a gigantic (plastic) cheeseburger?

Two reasons:

1. Reason #1: The handsome chap on the right is none other than one
of my BEST friends, nutrition guru Joel Marion (I'm on the left). Joel's
the nutritional ‘Einstein' that came up with a real, honest-to-goodness,
fool proof plan to help ordinary folks drop 25 lbs in 25 days... no matter
how many times they may have failed at other eating programs in the past.

2. Reason #2: You really CAN eat foods like real gigantic cheeseburgers
on Joel's Xtreme Fat Loss Diet. In fact, eating your favorite foods in large
amounts is a REQUIREMENT for the program. (More on that below.)

While Joel's new system is all about how to lose fat FAST(up to 25 pounds
in 25 days fast), it is NOT a "quick fix", magic-bullet solution.

Instead, it's a highly strategic system that incorporates some rather
advanced strategies like cheat days, fast days, and depletion days
to yield the fastest possible result.

To say this a different way, every day of the program you eat a different
amount of certain foods. Example, on every 5th day you eat whatever
you want. These added calories “trick” your body into increasing its
calorie-burning metabolism. Then the next day you trick your body again
by reducing your calories (while your metabolism is still burning hot) and
burn off a large amount of stored fat at an incredible rate.

Want to learn how to eat like this and control the hormones that are
causing you to stay overweight? If so, visit this link right away...

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Now because Joel and I are great friends I twisted is arm to give you
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Now even if you don't plan on getting Joel's program, it's important to
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Make it a GREAT day!
Coach Josh

P.S. Don't forget, you get to eat WHATEVER you want every 5th day (no joke).
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Finding out your type means taking the guesswork out of handling, styling, and treating hair.
By Maui V. Reyes for Yahoo! Southeast Asia
It seems that if you're born with straight hair, you lust after wavy locks. And if you're a kinky-haired babe, you dream of getting straight, tamed tresses. Yes, it's true—the grass is always greener on the other side of your salon chair.

But does that mean you have to change your hair texture? While many women complain that having curly hair can be a pain, the cause of such mess could be the inadequate knowledge of how to work with the kind of hair you were born with. Because believe us when we say that it doesn't matter what your hair texture is—straight, curly, thin, or thick—everyone has bad hair days, and most of them happen because we don't know how to take care of our hair well.

Emmy-award winner and hairstylist Andrew Walker developed a classification system of different hair types to take the guesswork out of handling, styling, and treating hair. Read on to find out how to tame your tresses, according to your hair type.
Type 1: Silky straight
It's the hair type most Asians are known for: silky smooth, straight hair that reflects the sun. It seems to be the most resilient type, and if you've ever tried working with a curling iron, you'll know that it's impossible to keep curls with this hair texture. This hair type reflects the most sheen, thanks to its oily texture—which is because oil from the scalp can work its way to the ends without being interfered by curls.

How to give it volume: Unfortunately for straight-haired sisters, their locks lack volume. Because there aren't any curls or waves to take up space on their crowns, straight-haired women feel their hair always lie flat and dull. If you feel like you're stuck in this rut, add some volume by applying a root-lifter product (such as a volumizing mousse) at the roots right after washing your hair. Then, turn your hair upside down, and blow-dry until it's a bit damp. Finish off by brushing from the roots with a round brush, to "lift" up hair.

Type 2: Wavy
Neither super straight nor very curly, Type 2 hair has S-curls that every Victoria Secret supermodel seems to sport nowadays. This unusual hair type can further be classified into three types: fine, thin hair, which is easy to handle and style; medium-textured type; and the thick and coarse wavy hair. The last two types have a tendency to get frizzy.

How to tame frizz: You might want to use anti-frizz products to tame frizz. Your hair can also be easily weighed down by styling products, so use lighter formulas like mousses and sprays. You might also want to shampoo every other day, since too much shampooing can make your hair dry and cause it to become even more frizzy!

Type 3: Curly
Type 3 hair may look straight when wet. But as it dries, you'll notice it slowly going back to its curly state. It has a lot of body and bounce, and can easily be styled while in its natural state. In fact, healthy Type 3 hair is shiny, with smooth curls and strong elasticity. The curls are beautifully well-defined and springy. They are also climate-dependent, and damage-prone.

Too much humidity can cause curly hair to frizz, making you look like you stuck your finger in an electric socket. Plus, oil isn't able to reach the ends of your hair, with curls obstructing the way…this leaves you with dry hair.

How to keep the frizz down: Try to keep frizz down to a minimum by shampooing once or twice a week—more than that could strip your hair of its natural oils, leaving it dry and prone to breakage. Use emollient-rich shampoos and conditioners, and consider running a wide-toothed comb through your hair when applying conditioner for even distribution. Apply a leave-on conditioner after rinsing your hair, and never, ever rub your hair with a towel—the friction will only cause more hair damage and frizz.

Air-dry your hair and apply an anti-frizz serum and moisturizing gel while hair is still damp. If you're looking at using hair styling products, keep them to a minimum, often giving your hair a "time-out" in between: styling products can deplete hair of natural oils.
(More tips on how to learn to love and live with your curls)

Type 4: Kinky
Think Macy Gray's 'fro is super tough? Think again. Type 4 hair, or kinky hair, may look super strong and durable, but it's actually the most fragile type of hair. This type of hair looks wiry, but each tightly-coiled strand has fewer cuticle layers, making it more prone to damage than any other hair type. It's also the driest hair type.

Many people think kinky hair doesn't grow as fast as straight or wavy hair, but it actually grows at the same rate…but since it's so much more drier, hair tends to be prone to breakage, making it seem like it didn't grow. Plus, Type 4 hair shrinks up to 75% of its actual hair length, making it look like it hasn't been growing in length!

How to fight dryness and breakage: Type 4 hair is fine and fragile, so treat it with as much care as you would a super expensive cashmere sweater: cleanse and detangle softly, and avoid harsh chemicals! Use a creamy, sulfate-free moisturizing cleanser on your hair once a week (washing your hair more than once a week will strip it of natural oils) followed by a super hydrating conditioner. Apply a leave-on conditioner to make detangling easier, and apply pomade to seal in moisture. Avoid using mineral oil, petrolatum oils, and heavy waxes—these will only weigh down your hair.

If you want to style your hair, pick styling butters that have conditioners and moisturizers. Detangle your hair with a special detangling brush, since combs and brushes will only cause more tangles and could break your hair. Lastly, reduce tangles by sleeping on a satin pillow or using a satin head wrap.
Drinking water

While we are probably all familiar with the advice to drink eight glasses of water a day, more recent research has suggested that there is actually no scientific evidence supporting this recommendation and that drinking excessive amounts of water can actually be dangerous by lowering the concentration of salt in your blood. Health-conscious water drinkers should also be wary of the trend for drinking bottled water, as studies have suggested that the chemicals (phthalates) from plastic bottles can leach into water and disrupt hormone levels.
Talking over your problems

Talking through your problems can be a great way to gain some perspective and get things off your chest. However, studies have suggested that, after a certain point, rehashing and dwelling on problems can actually be bad for your health. According to research, revisiting and analyzing the same problems with friends (“co-rumination”) can lead to anxiety, stress disorders and depression. Next time a problem arises, by all means talk it over with a friend, but try to focus on problem-solving rather than simply dwelling on the issue.

Sipping on mocktails

You may think that by swapping cocktails for mocktails you are doing your health a favour, but this may not actually be the case. While cutting down on alcohol is beneficial for your wellbeing, mocktails are often high in refined sugar which research suggests is just as damaging and addictive as alcohol. For a safer swap and a shot of nutrients, make sure you stick to mocktails made from pure fruit juices instead of those made from syrups.

Early morning workouts

While a daily workout is great for your health, studies suggest that getting up for early morning exercise may not be as ideal as it seems. A study by a researcher from Brunel University, Middlesex, found that heavy training sessions early in the morning can compromise the immune system and put athletes at increased risk of bacterial and viral infection. While a morning jog or gentle exercise session is unlikely to put you at risk, it may be better to save heavier workouts for later in the day.

Taking nutritional supplements

We all know that vitamins are good for us, but relying on nutritional supplements can actually be bad for your health. Separate studies have shown that high doses of vitamin supplements including iron, magnesium and vitamin B6 raise the death rate of older women, while taking vitamin E can increase men’s risk of prostate cancer. While certain people may be required to take vitamins (those with low levels of vitamin D, for example, or vegans who may be deficient in vitamin B12), for most people a better approach is to opt for a varied diet full of fruit and vegetables which will give you all the nutrients you need.

Slathering on sunscreen

Official advice for many years has warned about the dangers of skin cancer, causing many of us to take measures to cover up in the sun at all times. However, while it is extremely important to protect your skin, experts have more recently advised that little and frequent sun exposure is good for us, preventing vitamin D deficiency, which can lead to rickets, osteomalacia and depression. Official advice in the UK, where rickets has recently made a comeback, is to spend 10 minutes in the midday sun without sunblock each day before covering skin up.

Switching to low fat foods

When getting started in healthy eating, it is tempting to opt for low fat foods in order to help keep off excess pounds. However, cutting out ‘good’ fats such as omega-3 fatty acids could be detrimental to your health. Omega-3 fatty acids, found in oily fish, walnuts and flaxseeds, not only help to keep skin supple and wrinkle-free, they are also essential for good brain and heart health and can help prevent arthritis.


7 specific foods


7 specific foods that will also help you control your cravings. (And then at the end of this article I have a surprising cravings buster for you to try.)

This is important because, let’s face it, you will NEVER be able to stick to any eating program if cravings are driving you CRAZY. Here are my top food choices:

#1 Avocados

Yup, that’s right, a fatty food. But this fat is a good fat and these are loaded with two vital nutrients that will quickly kill belly fat: fiber and monounsaturated fats. These little suckers keep you full for hours.

#2 Nut Butters

Peanut butter and almond butter are loaded with monounsatured fats that can stave off hunger and provide valuable nutrition. Just be sure that it’s natural nut butter because the regular grocery store versions are filled with sugar and trans fats.

#3 Eggs

Need a quick breakfast solution? Look no further than to eggs. Loaded with protein, vitamin B6, V12, A, D, E, and K, as well as folate, choline, lutein, calcium, iron, phosphorus, zinc, and omega-3 fatty acids, you simply cannot go wrong. Choose free range chickens whenever possible and the nutritional benefits will be amplified.

#4 Dark Chocolate

More good news. That chocolate craving that you have, it too can be satisfied. Dark chocolate is actually a powerful source of antioxidants and it contains a natural “fat burner” called theobromine that will increase the rate of fat burning that takes place in the body. Stick to a few squares after a healthy meal to crush those chocolate cravings.

#5 Oatmeal

Another great breakfast food you can’t go wrong with. If you want to cure the mid-morning craving attack, start your day off with oats. Oats are a very good source of wholesome fiber and contain no sugar at all so they will keep your blood sugar levels on a nice even keel.

Mix in a little cinnamon for further blood sugar control support and to reduce belly fat and you’ve got a perfect way to start your day.

#6 Berries

Black berries and raspberries provide a great way to settle down sugar cravings. What’s more, their high fiber content keeps you feeling full while the antioxidants and vitamins improve your health.

#7 Wild Salmon

Last but not least, don’t forget about salmon. Another food that’s jam packed with protein and healthy omega fatty acids and that will help squash those cravings and keep your blood sugar balance in check. Eat this in the evening with some wholesome vegetables and you can kiss your cravings good bye for the night.

That’s 7 foods right there, but don’t forget about veggies and beans. Both are backed with nutrition and fiber to keep you full and satisfied.

Eating more of these foods during your day will help eliminate cravings, but if you want an ever faster and easier way to crush cravings and fight fat, then do this…

Drink 2 Oz Of This Odd "Juice" To Kill Junk Food Cravings (In 60 Seconds) <== Click Here

Hope you enjoyed these tips!

Coach Josh

P.S. Is “fruit juice” bad for your belly? Not this one… (you will see what I mean)

Drink 2 Oz Of This Odd "Juice" To Kill Junk Food Cravings (In 60 Seconds) <== Click Here 
About 90% of Americans shampoo daily. One hundred years ago, people only washed their hair monthly, and in the 1950s, it was customary for women to have their hair washed and set once a week at the salon. 

A clean head of hair feels fresh and smells great but over-washing can turn one's healthy locks into a pile of straw. The average person's hair grows less than half an inch per month so long strands that have been subjected to a lot of shampooing (as well as chemical treatments, blow drying, and the elements), tend to get dried out and dull at the ends and even break off. Dirtier hair-gasp-also holds a style better.

How often you need to shampoo depends on how oily your scalp is and your hair's texture. Oil-known as sebum-travels more easily down smooth, straight hair, making it look greasier faster. Sounds a little gross, but sebum helps moisturize and waterproof the hair shaft. This is one reason why curly or coarse hair is drier. When you wash every day, you typically strip off this natural moisturizer and then have to slather it back on in the form of commercial conditioner.

Joe Murray, owner of Hale Organic Salon in New York City, tells Yahoo! Shine that shampooing a couple of times a week is plenty. "If you can't stand a being a little oily, then coat your wet hair with conditioner up to the ears to protect it and then just wash the scalp." On gym days, try simply rinsing with water instead of shampooing and finish with a light conditioner to detangle. Another tip Murray offers is to "spot clean around the hairline with a little dry shampoo. It will also help stretch the time between blow outs."

Shampooing does stimulate the scalp, which brings blood flow and healthy nutrients to the hair follicles. As an alternative, Murray is a fan of a gentle daily scalp massage and regular brushing with a good quality hairbrush.

People with flaky scalps may be inclined to shampoo frequently, but dermatologist and spokesperson for the American Academy of Dermatology, Nia Terezakis, MD says this can actually exacerbate the problem. "When you have a flaky scalp its not dirty, its dandruff or a form of psoriasis," she explains to Yahoo! Shine. "Use a shampoo formulated for dandruff and let it sit on your scalp for 20 seconds before rinsing." You can follow up with a separate shampoo and conditioner of your choice, "But don't scrub," she advises. "It will flake even more." 

When you choose a shampoo, Terezakis says to pick a product that is made for your specific hair type whether it be oily, dry, limp, curly, etc. "Companies spend a lot of money on cosmetic chemists and different products really do work." One exception: "Baby shampoos aren't necessarily gentle on adult hair," she warns. "They are made because babies squirm. They don't sting the eyes but they can be drying."

If you are used to washing your hair daily, it can take a few weeks to get used to a new routine. You may be over producing sebum to compensate for stripping the scalp. Gradually increase the days between shampooing and see if your hair becomes healthier and takes more time to appear dirty as a result.


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Baked's signature whoopie pies—two delicious strawberry cookies sandwiching strawberry-meringue filling—are sure to warm any heart.

This recipe is one of the most decadent (retro) desserts we found in a tiny Brooklyn bakery.
Read more: 
Servings: Makes about 3 dozenIngredients
  • 1 cup (about 5 ounces) stemmed and halved strawberries
  • 3 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 2 cups light brown sugar
  • 2/3 cup canola oil
  • 1/2 cup plain yogurt
  • 2 large eggs
  • 1 cup (about 5 ounces) stemmed and halved strawberries
  • 5 egg whites
  • 1 1/2 cups granulated sugar
  • 4 sticks butter , cut into cubes, at room temperature
  • Red no-taste gel food coloring
To make cookies: Put strawberries in a food processor and pulse in short bursts just until they are chopped into small pieces (about 4 to 5 pulses), and set aside. (Be careful not to puree them.) Sift flour, baking powder, baking soda, and salt into a medium bowl, and set aside.

Put brown sugar and oil in a large bowl and mix well, using the back of a spoon to break up any lumps in sugar. Whisk in chopped strawberries and yogurt until combined, then whisk in eggs, one at a time, just until combined. Fold in flour mixture in two parts, being careful not to overwork the batter. Cover and refrigerate for 30 minutes.

Preheat oven to 350°. Using a measuring spoon, drop a heaping tablespoon of batter onto a parchment-paper-lined baking sheet to form each cookie, spacing dollops about 2 inches apart. Working in batches, bake until cookies are set and a toothpick inserted in the middle comes out clean, 10 to 12 minutes. Remove cookies from oven; cool completely.

To make filling: Puree strawberries in a food processor until smooth (about 15 seconds); set aside. Whisk egg whites and granulated sugar together in the top of a double boiler until sugar is dissolved and mixture is milky white, about 2 minutes. Transfer egg white mixture to the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until soft peaks form and mixture is glossy, about 2 minutes. Remove whisk attachment and replace with paddle attachment. Add butter and beat until smooth and fluffy, about 5 minutes. Add reserved strawberry puree and about 3 to 5 drops food coloring (frosting should be a light shade of pink), and beat again until well combined, about 1 minute more.

To assemble: Generously frost the flat side of half of the cookies, then top each with an unfrosted cookie to form sandwiches. Transfer to a platter and serve.