No need to feel guilty about enjoying these sweet mints that provide a blasts of various flavours in a tiny package. Spry dental mints are sugar-free and sweetened with 100% xylitol!Clinical studies have repeatedly shown that xylitol helps reduce tooth decay by up to 80% in people who consistently use products sweetened with 100% xylitol. Consistent use of Spry products can help inhibit the ability of cavity-causing, plaque-forming bacteria to stick to teeth and actually help reverse early cavity formation.

Enjoy great flavor and a cleaner mouth with Spry Dental Mints!

Health and Diet Resource Center Buy Here!

ProtiDiet Weight Loss Products from Pro-Amino

ProtiDiet brand protein diet foods are manufactured by Pro-Amino International of Quebec, Canada. This complete line of delectable protein diet foods include a unique variety of protein diet supplements engineered for weight management. With ProtiDiet products, you can choose from bottled proti-shakes, ProtiDiet cookies, protein bars, hot drinks, fruit dink powders and concentrates, soups, puddings, protein meals, cereals, omelettes and snacks.

Introducing essential oils into your lifestyle can be quite easy, fun, and therapeutically beneficial. Below are a few ways in which you can get started. These methods are intended as guidelines only, and you do need to pay special attention to all safety pre cautions applicable for each oil that you choose. It is also important to remember that essential oils are flammable. Read more »

Use Flax seed oil instead of butter or margarine on everything from baked potatoes, veggies, bread dip, salads, even your morning toast.

Don’t use flax oil for cooking. Heat can turn these healthy fats into harmful ones. Add flax oil to foods after cooking and just before serving.

Flax has many virtues, but it also has one vice: it turns rancid quickly. Purchase only refrigerated flax oil stored in black containers and keep your flax oil in the refrigerator with the lid on tight.

Flax oil works best in the body when it’s taken along with antioxidants. Try a blueberry yogurt with a tablespoon of Flax oil.

Who doesn?t want to raise their metabolism? From creams to pills to supplements, products that promise to speed up your metabolism are selling like candy in the diet industry. While most products offer bogus weight loss claims, you might find some products that can help your body burn calories more efficiently ? and they?re in your kitchen cupboard already! Flavorful spices like curry powder, cayenne peppers and chili powder can pack a powerful punch and flavor your dishes while at the same time providing metabolism-raising benefits. And don?t worry, you won?t have to inhale a bushel of hot peppers or set your mouth on fire to get a boost. Just a moderate pinch of spice will add flavor to your dish and help speed up your metabolism?

The Heat is On
It?s true that hot foods can help your body burn more calories. When you eat foods with a kick, the spiciness elevates your body temperature and makes your heart beat faster, both which require energy. But the main reason that those who consume spicy foods are able to stay slimmer than others doesn?t lie solely in the metabolism-boosting effects.

Because spices like curry powder and cayenne peppers have such a strong flavor, any dish that incorporates them will have a rich aroma and taste. Your meal will have such a bold flavor that you?ll end up needing to eat less to feel satisfied. After all, which would you be more likely to overeat: fresh-baked French bread with butter or fresh-baked French bread with a spicy pepper spread? Also, foods that accompany robust spices are typically healthier than foods that rely on sugar for flavor. Tomatoes, lentils, chicken, and shrimp are examples of healthy foods that are packed with nutrients and form an integral part of many spicy dishes.

By Carly Young, LifeScript Staff Writer
Monday, August 28, 2006

Brown Rice and Crunchy Vegetable Salad

Ingredients
1/2 cup short-grain brown rice
1 medium zucchini
2 stalks celery
1 carrot
1 yellow bell pepper
1/2 bunch arugula
4 scallions
2 tablespoons fresh lemon juice
1/4 cup chicken or vegetable stock
1 tablespoon coarse-grained mustard
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cooking Instructions
1. Fill a 2-quart saucepan with 6 cups of salted water and bring to a boil. Add the rice and boil, uncovered, stirring occasionally, until al dente, about 25 minutes. Drain the rice in a colander and rinse under cold running water until cool. Drain rice well.2. While the rice is cooking, cut the zucchini, celery, carrot and bell pepper into 1/4″ dice. Remove the tough stems from the arugula and chop the leaves. Chop the scallions.

3. Prepare an ice bath and bring another pot of salted water to a boil. Cook the zucchini, celery, carrot and bell pepper for 1 minute. Drain in a colander and plunge into the ice bath. Drain the vegetables well.

4. In a large bowl, whisk together the lemon juice, stock, mustard, oil, salt and pepper. Add the rice, blanched vegetables, arugula and scallions and toss well to combine. Adjust the salt and pepper to taste and serve at room temperature.

Serving Size: about 1 cup of salad

Nutritional Information
Number of Servings: 4

Zucchini Bread

Ingredients
nonstick cooking spray
1 1/2 cups whole-wheat flour
1 1/2 cups light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 whole egg
1 egg white
3 tablespoons canola oil
1 1/4 cups grated zucchini, tightly packed
1 tablespoon vanilla extract
3/4 cup drained, canned, crushed pineapple

Cooking Instructions 

1. Preheat the oven to 350°F. 2. Spray a 9″ loaf pan with non-stick cooking spray.

3. Sift the flour,sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt together. Set aside.

4. In a large mixing bowl, combine the egg, egg white, oil, zucchini, vanilla and pineapple and mix well.

5. Add the flour mixture to the zucchini mixture and stir gently just until combined. Do not overmix. Pour the batter into the prepared pan. Bake until the bread is golden brown and set in the center, about 50 to 60 minutes.

Serving Size: 1/12 of loaf
Nutritional Information

Number of Servings: 12

4 6-ounce red snapper fillets
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil

1. Season the snapper fillets with salt and pepper, then drizzle with olive oil.

2. Place a sauté pan large enough to accommodate all the fillets over medium-high heat. Add the snapper and lower the heat to medium. Cook until well-browned on one side, about 3 minutes. Turn the fillets over and cook 1 more minute.

Serving Size: 1 6-ounce fillet

Number of Servings: 4

This recipe serves: 14
Preparation time: 20 minutes
Cooking time: 1 hour

Ingredients
For the cake:
1 cup cake flour
1 1/2 cup superfine granulated sugar
1 1/4 cup egg whites (about 10 large egg whites) at room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract

For the fruit compote:
1 cup sugar (more or less depending on taste)
1/2 cup water
One 1/2″ slice lemon zest (yellow part only)
3 1/2 cups peeled, cored and sliced apples

Cooking Instructions
For the cake:
1. Preheat the oven to 350?F.
2. Sift the flour twice with 1/2 cup of the sugar.
3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
5. Stir in the vanilla and almond extract.
6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated.
7. Put the batter in an ungreased 10″ tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.

For the fruit compote:
1. Bring the sugar and lemon zest to a boil over high heat. Simmer for 5 minutes. This will extract flavor from the peel, dissolve the sugar and make a syrup.
2. Add the fruit and continue to cook for about 5 minutes until just tender.
3. Remove the fruit from the juice and set aside. Discard the lemon zest.
4. Reduce the juice over medium-high heat for about 5 minutes, until it becomes syrupy.
5. Pour the reduced syrup over the cooked fruit and serve with a slice of cake. (Store the leftover cake in an airtight container or freeze for longer storage).

Nutrition Facts
Serving Size: 1 slice
Calories 192
Protein 3 g
Total Carbohydrate 46 g
Dietary Fiber 1 g
Sodium 134 mg
Total Fat 0 g
Saturated Fat 0 g
Percent Calories from Fat 1%
Percent Calories from Protein 6%
Percent Calories from Carbohydrate 93%

This recipe serves: 14
Preparation time: 10 minutes
Cooking time: 1 hour

Ingredients
For the Angel Cake:
1 cup cake flour
1 1/2 cups superfine sugar
1 1/4 cups egg whites (about 10 large egg whites) at room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Summer Fruit Salad:
1 cup mixed berries
1 mango, peeled, pitted and cubed
1 nectarine, pitted and sliced
2 tablespoons orange juice

For the Finest Raspberry Dessert Sauce:
3/4 cup raspberries, fresh or frozen
1 tablespoon fresh lemon juice
2 to 4 tablespoons sugar

Cooking Instructions
For the Angel Cake:
1. Preheat the oven to 350?F.
2. Sift the flour twice with 1/2 cup of the sugar.
3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
5. Stir in the vanilla.
6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated.
7. Put the batter in an ungreased 10″ tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.

For the Summer Fruit Salad:
1. Mix fruit in a bowl.
2. Sprinkle with the orange juice.

For the Finest Raspberry Dessert Sauce:
1. Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
2. Strain through a fine strainer, pressing with a rubber spatula to release the juices.

Put it all together:
1. Place a slice of angel cake on each plate. (Store the leftover cake in an airtight container or freeze for longer storage.)
2. With a slotted spoon, place a portion of the Summer Fruit Salad on a corner of the cake slice and let it spill over the side.
3. Drizzle the raspberry sauce around the fruit salad.

Nutrition Facts
Serving Size 1/14 cake with fruit salad and sauce
Amount Per Serving
Calories 159
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 79 mg
Total Carbohydrate 37 g
Dietary Fiber 1 g
Protein 4 g
Percent Calories from Fat 1%
Percent Calories from Protein 9%
Percent Calories from Carbohydrate 90%