It’s no secret that the path to weight loss success is to cut back on the fat and up the protein intake. But why? I’ve been having a read about the benefits of protein and why people rave about it so much and to be honest, I can’t argue. Aside from protein acting as a form of building blocks for your bones, muscles, cartilage, skin and blood, it also supports the building of enzymes, hormones and vitamins. Basically, as one of three nutrients that provide calories, it’s a pretty big deal.
It’s important not to get bored of a protein heavy diet though, so fishing around for new recipes to try is equally important. Food should be enjoyed, even if it is super healthy. Have you ever tried any of the recipes from Kraft? If you’re seeking protein-rich inspiration and ideas, it’s not a bad place to start.
Here are some other reasons protein gets our plus points:
Iron is incredibly important and is used to carry oxygen in the blood… can you think of a more important role?
Another support of building bones and releasing energy from our muscles is Magnesium, but protein also provides us with Zinc, which is necessary for biochemical reactions, helping the immune system to function properly.
But don’t just think exclusively of meat when I refer to protein. Eggs and fish are great sources too and will do just as much good as chicken and steak! One significant
advantage fish has over meat is that when it comes to omega-3 fatty acids, which are found in all different levels within seafood, it’s way up there. Aside from weight-loss, eating eight portions of fish a week is said to help reduce the risk of heart disease too – as the American Heart Association reports, research has shown that omega-3 fatty acids decrease risk of arrhythmias, abnormal heartbeats, which can contribute to sudden death. These acids can also lower blood pressure, albeit slightly.
An athlete’s diet should have about 15% protein in it. That sounds quite a lot, but if you’re going to work super hard exercising, lifting or toning, then you want to support your body in any way possible. Now that we’ve got that down, it’s time to dig out the kinds of recipes that will have you looking like a protein champ in no time.
Remember, this doesn’t mean you have to eat meat, fish and eggs alone, just that the weightier portion of your meal should be protein and vegetables. So, try a nicely-grilled flank steak with a hearty green salad, for example. Or a fillet of salmon, poached or fried (with as little oil as possible) in a pan with a side of rice. Plan your weekly meals around these principals and your protein intake should increase sufficiently.
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Molly Schuyler, a mother-of-four from Nebraska, has smashed the world record for speed eating by devouring a 72oz steak in 2 minutes and 44 seconds.
The 125-pound woman finished the mammoth meal in just 2 minutes and 44 seconds using her hands.
The video of Molly Schuyler’s world record has since gone viral.
Molly Schuyler has smashed the world record for speed eating by devouring a 72oz steak in 2 minutes and 44 seconds
The previous record used to belong to an eater who was described as a “body building huge man”.
He only managed to eat the meal in 6 minutes and 48 seconds.
Molly Schuyler, 34, even had room to eat some french fries washed down with a drink of water after she had demolished her steak dinner.
She has had a rather impressive start to 2014. Just a day before, she also smashed another world record by eating a 12lb sandwich and 1lb of French fries in just 54 minutes, which saw her awarded $600.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.
Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
Wash the peppers, and cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.
Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.[youtube uM6ErLnAGW4 650]
In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ”rat” into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil.
Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
Carefully transfer the rats to a serving platter so that their delicate tails don’t fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.
The World Food Day theme for 2013 is “Sustainable Food Systems for Food Security and Nutrition”.
The official World Food Day theme – announced at the start of every year by the Food and Agriculture Organization of the United Nations (FAO) – gives focus to World Food Day observances and helps increase understanding of problems and solutions in the drive to end hunger.
World Food Day is celebrated every year around the world on October 16
Today almost 870 million people worldwide are chronically undernourished. Unsustainable models of development are degrading the natural environment, threatening ecosystems and biodiversity that will be needed for our future food supply. Calls for profound changes in our agriculture and food systems are becoming more frequent and more insistent.
World Food Day 2013 is an opportunity to explore these and other questions, and help bring about the future we want.
World Food Day is celebrated every year around the world on October 16 in honor of the date of the founding of the Food and Agriculture Organization of the United Nations in 1945.
The day is celebrated widely by many other organizations concerned with food security, including the World Food Programme.