Snacks and appetizers

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Decaffeinated coffee: is it healthy?

If caffeine gives you tension might choose to coffee that is "dibosid". But is this healthy choice?

"Yes"?
While caffeine some health benefits, too much can be harmful, especially if you have heart. For this reason, many people opt for decaffeinated version of morning (or evening). Can come free of caffeine is also useful if you are trying to break the caffeine habit. Pregnant women sometimes switch to decaf to maintain healthy morning rituals.

Coffee is also famous for it's antioxidant content. Some specific antioxidants vary depending on the type of coffee beans, but decaf and regular both offer some of these cell protection nutrients.

Hui
It may not affect nutritional quality but most would agree there is a flavor difference between Decaf Coffee and caffeine. There was also some controversy over the safety of the dikavinishan.

Legend has it that back in the early 1960s and 70 and solvent used to extract caffeine carcinogen but nowadays more natural plant-based solvents, plain water, or carbon dioxide (CO2) is the most common.

Despite efforts to disarm all caffeine, keep a small amount. Eight ounces of decaffeinated coffee liquid from Starbucks on average 3 to 12 milligrams of caffeine and has a cup of BREW regular 160 milligrams.

Referee: decaf will deprive you of caffeine but that's about it. If coffee without the buzz is the right option for you, there is no need to worry.

Tell us: do you drink decaf or regular?

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Eggplant 5 ways

We all love good old Eggplant parm, but these vegetables Eggplant more versatile. Here are five recipes summer stunts.

Grilled and glazed
Char to interrogate these smoke sweetness highlights vegetables – perfect with hoisin sauce savory and refreshing.

Recipe: Eggplant Hoisin "Web Magazine" food (pictured above)

Roasted and pureed
Roast until tender in Eggplant puree "hummus" of some kind.

Recipe: grilled Eggplant spread

Fried and spiced
Diced Eggplant taste will be set ablaze when cooked with vinegar and oregano capers and raisins.

Recipe: Eggplant Caponata

Roast and stacked
Authority of show-stopping this delicious and gorgeous.

Recipe: Grilled Ratatouille salad

Stir fried and succulent
Stir-fried and simply wonderful – you will not find this dish on the take-out menu.

Recipe: stir-fried eggplant

Tell us: what are your favorite summertime Eggplant?

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Have you had your ice cream today?

If you want your ice cream waffle cone also gluten-free, this is the recipe you've been waiting for.

Some days you just need ice cream waffle cone at. Get a diagnosis of gluten intolerance and dairy intolerance, you may think that you've taken your last lick. Think again.

When Isaiah was diagnosed at the age of 10, we had our summer after school ritual pickup down cold. When it was hot outside, we want ice cream, that's exactly what we were every night before we sat down for dinner. Nothing was going to change that.

My response was to develop as a gluten-free waffle cone, eventually – along with dairy-free ice cream – in the first book, cooking Isaiah. Flowed messages about waffle cone from parents of children who hadn't enjoyed ice cream in a cone for years.

Now to continue our routine, I've decided to make our lives a little healthier with a recipe that fit my flavor palette and Isaiah nutritional needs. Let's start with the cone: I use two of my basic food storage – Chia seeds and coconut oil India. In General, it's best to use coconut flavor India, but for this recipe, coconut flavor suits India with India coconut ice cream right. Outside their kelp, Chia seeds add a nice crunch and help linking bullshit mixture.

For this recipe, I used coconut sugar-free India, and dairy-free ice cream, but you can use whatever you have in your fridge. I've enjoyed the almond milk, rice milk ice cream, too. Then we come to the mix-ins. Here, use gluten-free Granola and mango, but really, is the choice for you. Whatever you have in your store is likely to be one of the tastiest.

What sets the flavor of your favorite ice cream?

Chia waffle cones with mango-coconut ice cream Granola India
You want to make additional waffle cones and stored in a plastic resealable bag at a later time. If you want to make chocolate Chia fudge cones, just replace the cocoa powder ¼ Cup flour ¼ Cup in recipe l. If you need rikrisb cones, bake in oven 400 º for 3 minutes and let cool on wire rack.

Makes: about 6 waffle cones

1 pint ice cream coconut sugar-free India, dairy-free, softened slightly
1 small ripe mango, chopped
¼ Cup plain Granola, like the Audi
1 Cup All-Purpose flour Silvana kitchen gluten-free or gluten-free flour mix of your favorite
2 teaspoons baking powder
½ teaspoon cinnamon
1 tbsp Chia seeds
3 large eggs, at room temperature, whipped
¾ cup sugar
½ Cup coconut oil India, liquefied
1 teaspoon pure vanilla extract

In a medium bowl, stir together ice cream and mango Granola; return to ice cream container and freeze until firm, about 2 hours.

In a small bowl, whisk together flour, baking powder, and cinnamon seeds. In a medium bowl, whisk together eggs and sugar until pale yellow and pale. Stir in oil, vanilla and ¼ cup water. Fold in the flour mixture until just combined.

Preheat your waffle cone machine to level 4 in the dark. Spoon 2 tablespoons of the batter in the middle and Bake until golden closed;, about 1 minute. Working quickly, roll nonsense on a cone, seal the edge and held in place for a few seconds to set; let cool on wire rack. To serve, place scoops of ice cream in waffle cones.

Silvana is the expert editor nardoni, food lifestyle magazine and lecturer. The editor-in-Chief of all digital, gluten-free, "eat easy", which now offers free subscription option. Silvana is also the author of Isaiah: cooking gluten-free & dairy-free recipes easy and delicious meals "and publisher of kitchen in Silvana, a blog that takes the guesswork out of how to feed the family with food allergies. Formerly, founding editor of "every day with Rachael Ray.

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Healthy ' Taters

I won't lie, I grew up eating "Tater Tots". They're delicious, what is not to love? Perhaps 160-200 calories and 8-10 grams of fat at each meal 3-ounce, depending on brand (Yes, there are many imitators). This is without cheese or fillings. I hate to bash the delicious food, but I would consider them loosely.

Thanks to my prescription renewed, there is no need to deprive ourselves of something we really want. Can enjoy the same treat cooking – Golden crisp Brown outside, tender inside with hints of onions. Make my Tots with shredded potatoes and egg whites and panko onion, minced. I baked in the oven until they're golden brown, well, downright amazing. And get this, you can enjoy the tut more for less, since you get approximately 4 oz only 74 calories (FAT zero). I don't need to mention savings; it is less expensive to make at home then if you buy them at the grocery store.

"Tater Tots" bread
Note: I make my Tots big so if you are interested in small pieces, a sweet potato mixture in 24 records and everyone will be a 6 instead of 4. The smallest tots, start with checking the oven after about 18 minutes and pull out when you're nice and red.

Cooking spray
2 cups packed peeled and chopped potatoes (any variety)
1/4 cup panko (Japanese-style bread crumbs)
2 large eggs
2 tablespoons minced dried onion (Spice aisle)
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 375 degrees. Coat a large baking sheet with cooking spray.
In a large bowl, combine the shredded potato, panko, egg white, dried onion, salt and pepper. Mix well together. Form mixture into 16 bit register and arrange on a baking sheet (and easier when the formation of potato mixture into small balls and then shape to records once the balls on a baking sheet). Spray with cooking spray.
Refrigerate 5 minutes.
Transfer baking sheet to oven and Bake 25-35 minutes, until brown.

Serves 4

Nutrition information "per serving (serving size: 4 pieces/4 oz)
Calories: 74
Total fat: 0 g
Saturated fat: 0 grams
Total carbohydrate: 14 g
Sugars: protein: 4 g
Sodium: 280 mg
Cholesterol: 0 mg
Fiber: 2 g

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