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Hungry For Change Recipes - Yahoo Recipe Search
Food.comWe use ground turkey products quite often. This is a recipe that I found on the Jennie-O Turkey Store site with a few changes to make this a one-dish meal. A great dish for a family with hungry teen age boys.Food.comMmmmm, steak and mushrooms! I found this recipe online and adapted it to our family's tastes. One of the changes I made was doubling the amount of meat called for -- my hungry men demanded it. You could halve the meat, if you like, and go down to 1/3 cup flour. (If I have fresh herbs, I throw in what I have to taste, so feel free to fiddle a little.) Serve with fresh bread, a salad and a side of roasted potatoes for complete yum factor.Food.comThis is a great way to get a generous amount of whole grain for breakfast, without compensating for flavor or ease. Every Sunday, my benefactor and I make a special breakfast, and we were looking to switch up the usual menu. With a slight change to a simple pancake recipe, we added both the flavors of whole wheat and graham cracker to create the perfect mix. Both of us love graham cracker crumbs, so why not combine it with another favorite?! These have a great texture and flavor, and still hold there shape well when cooking! This recipe is easily doubled for more or hungrier people. *Whole wheat flour can but substituted for the all-purpose flour for a more grainier flavor.Food and WineWhen I was little, I thought I could pass for white. If you know me, you know this is hilarious—because I look just like my mom, who is 100% Korean. (My dad, by the way, is a very warm, funny white guy.) Growing up in small towns in Mississippi in the 1970s, I just wanted to believe I was like most of my other friends: decidedly all-American. I would commit lies of omission all the time, neglecting to share that I had an Asian mom who often perfumed our house with the funky smells of kimchi, dried anchovies, and simmering seaweed soups. Instead, I boasted of her chicken-fried steak and gravy.But that all changed in middle school, when, at a sleepover I hosted, I gained the confidence to share my mom’s japchae with my friends. This dish—a classic Korean recipe featuring slippery glass noodles tossed with meat and vegetables—was my absolute favorite growing up (still is!). I always loved the chewy texture of the noodles, the interplay of nutty sesame oil and savory soy sauce, the hint of sweetness, and the garlicky wilted spinach. My mom had made a large batch, and there were leftovers in the fridge. They weren’t intended for my sleepover friends, because of course I didn’t want to serve them Korean food. But then I did. In the middle of the night, between movies and fueled by a mean case of the munchies, I gathered up the courage to introduce my friends to japchae.“Eww, that looks like worms,” one friend said upon the unveiling. Deep breath, Ann, you know this is damn good food. After some gentle coaxing, once the intoxicating aromas of sesame and garlic registered with the hungry girls, one of them took a bite, and then another. They loved it! Even cold straight from the fridge! We took turns pinching a clump of noodles between our fingers, leaning our heads way back for dramatic effect, and then dropping the deliciousness in. We gobbled up every single bit.That was a turning point for me. Little by little, I began to embrace the Korean side of my identity, mostly through food—because food, for so many of us, is an immediate gateway to our culture. I often cook Korean dishes for my family so that my children, now in their early teens, can feel some connection to their Korean roots. And you know what? Japchae is their favorite. When we eat it, I tell them how my mom used to make it for me when I was a kid. I tell them about how, when I went to Korea and made japchae in a cooking class, the instructor told me that it’s important to honor each element with its own seasoning and cooking method, to fully bring out its best and to preserve its color. I tell them that the dish was once considered royal cuisine but has now become more commonplace. In this way, food serves as a means for us to connect to our deeper heritage, helping us understand the depths of who we are. And for me, I know more now than ever who I am—not fully white, not fully Asian, but something beautifully in between.Food.comI recently purchased the new Hungry Girl Cookbook and this is one of the first recipes that I am going to try. Here is what the book says: "Not to sound like a cheesy commercial, but this soup is so thick, it "eats like a meal." It's almost too easy to prepare a super-sized batch, and it tastes even better the next day! (HG Tip: Freeze leftovers in individual servings for microwavable, super-filling, guilt-free snacks)." UPDATE NOTE 9/7/2008: I made this recipe today for dinner but I made just a couple changes: 1) I used 16 ounces Perdue Ground Chicken (hubby wanted more meat!) and 2) I cooked it all in my crockpot on Low for about 8 hours. Hubby and I had it for dinner and it was awesome! I posted a picture also. The change to the ground chicken changed the points value to 4 points per generous 1 cup serving. I hope you all enjoy as much as we did!Food52I've been practicing yoga regularly for about 15 years, and a few years ago, one of my teachers got involved in cleansing for the new year. For a week you drink water with lemon, cayenne and clove, make fresh juice, and eat from a specific list of fruits and vegetables, grains (quinoa and millet only), and nuts (almonds and walnuts only)--all while taking herbs that are supposed to cleanse your body of toxins. I fell for it. Caffeine withdrawal, hunger, drinking vile liquids while my husband is having a glass of wine and laughing at me. (And since you can only have the grains and nuts for the first two days and the last day, I was hungry. Really hungry.) While everyone in my yoga classes who "cleansed" at the same time were rhapsodizing about their clear skin, their weight loss, their feeling light and free, I was miserable. The day it ended (I am not a quitter!), I met two friends for lunch at my favorite Greek restaurant and proceeded to devour everything on the menu. Still, after 6 weeks of indulgent eating and drinking, it's nice to start the new year with food that's light, healthy and delicious. Like most of my recipes, this one is not bossy. I'll tell you what I did; you can adjust it to your taste. For example, I used chicken stock. Vegetarians can use vegetable stock, but try to avoid those that are really tomato-y or it will overpower the taste of the mushrooms. I used red wine--you can leave it out, change it to sherry or white wine. I used thyme; maybe you'd prefer a bay leaf or two. I chopped up some parsley--feel free to add any greens you like.All of the recipes for the juices, snacks and meals during the 3 day detox plus the amazing nutritional benefits of each recipe.
Hungry For Change exposes shocking secrets the diet, weight loss, and food industry don't want you to know about; deceptive strategies designed to keep you coming back for more. Find out what's keeping you from having the body and health you deserve and how to escape the diet trap forever.
In Hungry for Change, you’ll discover: How to navigate your supermarket - what to buy and what to avoid. The real truth behind food labeling - ‘fat-free’, ‘diet’, ‘low-fat’. How to overcome food addictions and cravings.
Our amazing friends at Hurom have shared some awesome tips to get the most out of your slow-press juicer as well as 4 mouth-watering recipes that will flood your body with goodness. You'll want to check these out!
Hungry For Change exposes shocking secrets the diet, weight loss, and food industry don't want you to know about; deceptive strategies designed to keep you coming back for more. Find out what's keeping you from having the body and health you deserve, and how to escape the diet trap forever.
Jan 1, 2020 · To help put into practice what is essentially a revolutionary change in our eating habits, the second part of the Hungry for Change contains a wide range of recipes based on an approach to nutrition that allows us to continue to evolve through more beneficial and healthier foods for our body.
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You are what you eat. Hungry for Change exposes the deceptive strategies and hidden traps set by the diet, weight-loss, and food industries that make keeping weight off impossible. Learn how to beat food addictions, reduce cravings, get rid of cellulite, detox effectively, and eat foods for glowing skin, healthy hair, and a more vibrant YOU.
