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| Raw vegetables are healthier than cooked vegetables. I don’t know where this old wives’ tale originated, but cooking actually enhances the absorption of vitamins and minerals. |
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Calculate your BMI (body mass index), Body Fat Percentage, Optimal Weight Range, and Target Heart Rate and Overall Health Risk all in one simple calculation.
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Bob Greene presents a blueprint for a lifetime of healthful eating, with detailed, easy-to-follow guidelines and 85 delicious recipes.
Price: $24.00 $16.80
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Most days, most people have little time for breakfast. But as you can read in my books and in the Diet & Nutrition area of this website, a good breakfast is crucial in a healthy diet. And, it’ll get your metabolism going so you can burn calories for the rest of the day.
Scrambled Egg Whites with Spinach and Orange
 With the added flavor of tomato, cayenne and orange, you won’t miss the yolks.
Serves 2
6 egg whites
2 tablespoons tomato sauce
Nonfat cooking spray
4 ounces fresh spinach, well washed and stems trimmed
Dash of cayenne pepper
Salt to taste
Grated rind of one orange
Beat the egg whites until frothy, and then blend in the tomato sauce. Heat a skillet over a medium flame and spray with cooking spray. Sauté the spinach until it is wilted and there is no liquid in the pan. Pour in the egg whites, season with cayenne pepper and salt, and cook slowly, stirring until thickened. Sprinkle with grated orange rind and serve immediately.
 Homemade Granola
This is lots better than store-bought!
Makes about 6 cups
3 1/2 cups rolled oats
1/2 cut oat bran
1/2 cup whole raw almonds
1/2 cup apple juice concentrate
1/2 cup honey
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
4 egg whites
1/4 cup sugar
1/2 cup raisins or currants
Preheat oven to 350 degrees. Spread oats on a large nonstick baking sheet and bake, stirring often, for 30 minutes. Cool. Reduce the oven heat to 275 degrees. In a large mixing bowl, combine the oats, oat bran, almonds, apple juice concentrate, honey, cinnamon, and vanilla. In a separate mixing bowl, whip the egg whites to soft peaks. Add the sugar and beat one minute more. Combine the oat mixture with the egg whites and spread evenly on a nonstick baking sheet. Bake for 30 minutes, stirring often, until evenly browned. When cool, add raisins or currants. Store in an airtight container.
For more breakfast recipes see my book, Get With the Program! Guide to Good Eating.
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