What if you had something that could combine healthy and delicious? And what if it was easy to prepare and contained all the proteins, fats, sugars and vitamins you need? There is such a meal. And it’s very easy to prepare. It’s the chicken salad.

Chicken salad recipes can be prepared in under 20 minutes. They are very healthy and no one can say they don’t love the taste of a well cooked chicken salad recipe. There are 2 components to a chicken salad, each with its importance and role. The first is the actual chicken. The chicken is very delicious when cooked right. It provides all the proteins and unsaturated fats you need for a day. Chicken meat is the healthiest meat after fish and sea food.

The second ingredient of a chicken salad recipe are the vegetables. You must add salad and tomatoes. The vegetables provide the vitamins that keep you healthy. The texture combination in chicken salad recipes is provided by the mixture of soft chicken, crunchy salad and juicy tomatoes.
Of course you also have to add olive oil and a bit of vinegar to make the over all salad even more delicious. The oil and vinegar have their own nutritious substance contribution. Besides their helath role they make the chicken and salad fit together.

No matter what you use exactly in your chicken salad recipe, it will surely be very tasty and very healthy. There are lots of chicken salad recipes out there, even on the Internet. Just choose the one you find best for you and for which you have all the ingredients. Just remember that both the chicken and the vegetables have their importance. This way you will acquire all the proteins, fats, sugars and vitamins you need for a healthy day.

Francis Murphy is a suburban mom who contributes lifestyle articles to top women focused periodicals and websites. Francis has a passion for writing, cooking at home, Chicken Recipes and Easy Recipes raising her kids and trying to do everything she can to stay healthy.

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If we’re really good and eat well, exercise, take life easy… how long can we expect to live for? Life expectancy has increased rapidly over the generations and societies such as the Abkhasians in Georgia and the Hunzas in northern Pakistan hold the best records for the longest life span. The age of 100 is not unusual (and certainly no cause for Royal acknowledgement) and the only clues we have to this great life span is that they live in hilly high altitudes, walk a lot and have a diet high in vegetables, grains and low in meat.
However, it was a French lady, Jeanne Louise Calment, who holds the record for making it to 122. And although she was born in the late 1800s and lived through the two biggest conflicts mankind has ever known, it is likely that this lady’s lifestyle was quite different from the above-mentioned mountain societies. So what is the link?

Looking at mankind’s diet over the centuries is fascinating. Consider the caveman’s diet during the Paleolithic era - an epoch that began 2.6 million years ago and accounts for 99% of human history so far. The breakdown is thought to have been: Carbohydrates: 45% Protein: 34% Fat: 21%.

Interestingly this combination is quite a popular and successful balance amongst bodybuilders trying to lean up. It works by increasing anabolic (muscle building) hormones in the body and naturally maximizes the body’s production of testosterone, growth hormone and insulin-like growth factor (IGF-1). The diet lasts about seven days, is quite manipulative and probably mimics quite realistically the timing of supplies and meat hunted and gathered by the caveman… before the flies beat them to it.

The diet starts with a few days of eating high levels of fat and protein and low levels of carbs. The understanding is that this balance sparks an increase in blood serum levels of the above-mentioned hormones and the body undergoes a metabolic shift and will primarily be burning fat for fuel. Sounds good doesn’t it? The latter two days are spent loading up on carbohydrates to fill out the muscle, giving good volume and sheen to the condition: an aesthetic bonus that was possibly overlooked by the hunter gatherer himself.

Some believe that the diet of cavemen is the optimum one, covering all the dietary components and is coded for our genes.

The Early Medieval Period (400-1300AD) brought a different balance of nutritional intake. Due to an increase in farming, grains were more available and the percentages are believed to have been: Carbohydrates: 75% Protein: 12% Fat: 13%.

Today’s suggested ideal dietary balance (according to the Institute for Optimum Nutrition after a 24-year research program) is pretty close to the medieval farmer’s choices (despite our larger fat allowance). The recommendations are: Carbohydrates: 60% Protein: 15% Fat: 25%.

No mention of sugar then? Sugar has a big role in our eating today and is blamed for weight gain, diabetes and heart disease not to mention spoiling our appetite for more nutritious substances. It has no place in our biological make-up of 64%water, 22% protein and the rest as fat, minerals and vitamins - yet we still find a way of welcoming it into our daily intake. Take a look at modern man’s dietary balance. It makes no excuses for a high dose of sugar and three times as much fat as medieval man: these figures may well be taking in the eating habits of a few large Americans but nonetheless they average at: Carbohydrates: 28% Protein: 12% Fat: 40% Sugar: 20%.

Can it really be the case that mankind 2.6 million years ago right the way through to the end of the Middle Ages (1500 AD) had worked out a better system of food consumption than we have today? It certainly appears that way.

The more you examine dietary changes and life expectancy over the centuries, the more baffling it becomes. The introduction of grains in Medieval times provided more available carbohydrates but is this a good thing? Its vulnerability in being close to the ground means nature wants to ward off its predators with toxic proteins. I believe in eating raw foods packed with live enzymes but it isn’t as clear cut as that: according to nutritionists many grains, especially if uncooked, are full of enzyme blockers and lectins.

Lectins are thought to be able to crack our biological code and be fundamental in disease and changing DNA. This means that flour, rice, potatoes, lentils and beans aren’t as innocuous as we thought. Although the Medieval times were closer than our current society to what is now considered the ideal diet, disease was rampant, medical knowledge poor and treatment hit-and-miss. As a result average life expectancy was only 20 years.

Protein is derived from the word protos, which means first and protein is considered the base to all living cells. No one ate more protein than the caveman (or the bodybuilder) and his life expectancy was an immature 16 years (though fending off 400 kg Smilodons with sticks and stones might have had something to do with that).

The conclusion trips up a little. We may well ponder the benefits of indigenous and ancient cuisines but despite all our dietary pitfalls we are living much longer. In 400AD life expectancy was 35 years. By 1900 it had risen to 47 years. The biggest leap started in 1930 when it was 59 years. By 1975 it had advanced to about 71 years, and in 1989 it had increased to 74 years for men and 78 years for women. Speculatively, by the year 2020 it might be 100 years. Jeanne Louise Calment managed it and hinted at a maximum potential age to be 120. Let’s hope so as 78 seems a little too short.

So still no definite answers. It just illustrates that what we believe to be essential for a long healthy life may not hold the key. Sanitation, medical attention and improved living conditions are hugely responsible, as are our genetics. Yet even if weakness or disease is encoded in our genes, it still need never be the death of you unless it is triggered by poor self-care…. if you know what that is. Ask Mother Nature, she’ll know.

Sandra Prior runs her own bodybuilding website at http://bodybuild.rr.nu.

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Celiac disease is the reason that the gluten free diet exists. This is because people with celiac disease have an intolerance to this protein, and it harms the small intestine in these people by causing them to release antibodies that attack the small intestine. In an age where weight loss diets are quite prevalent, the gluten free diet has been adopted as being a diet that can help you lose weight in a healthy way. Recipes specifically for those with an intolerance not only help people with celiac disease heal their small intestine and stay healthy, but they can also help you lose excess weight.

The recipes for these diets leave out any ingredients that are derived from wheat, rye, and barley. Since these three things are quite common in a lot of everyday foods, it can be difficult to find ready made foods that are totally gluten free. With cookbooks such as Paleo Cookbook, people are finding it easier to make meals for this special diet themselves. Knowing what to look for, and what to avoid completely can mean the difference between a good day and a bad day for people with celiac disease. With easy to use cookbooks such as these, gluten free living can be a possibility for everyone.

You can make a delicious treat by taking one cored granny smith apple, one tablespoon of brown sugar, and a quarter teaspoon of ground cinnamon. You fill the core of the apple with the brown sugar and cinnamon and wrap it in a large piece of foil. Place it in the oven, or on a barbecue until the apple softens. Unwrap and enjoy, but be careful of the hot sugar.

This type of diet will allow you to continue eating a lot of the foods you love. Fruits, veggies, dairy products, eggs, unprocessed meat, certified gluten free pastas, rice based crackers or bread, condiments, snacks such as plain chocolate and corn chips, coffee, tea, and so on can all be eaten in this type of diet. The foods you need to avoid are pasta, breads, crackers, pizza, and anything else which contains gluten based ingredients.

Being aware of which foods are okay to eat, and which foods to avoid is the key in both starting and maintaining any type of diet. You can lose weight, and be healthier overall.
Diane Saint is a nutritionist, fitness expert, and director of popular blog FoodAndDiningCentral.Com. She provides honest recommendations and advice on things like gluten free dishes, gluten free diets, and more! Get free tips when you visit her site!

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A low carbohydrate diet means taking fewer carbohydrates. In such a diet, the intake of proteins and certain fats is increased and foods that have high content of carbohydrates are excluded. Foods such as Pasta, Noodles, Rice, and Desserts are high in carbs. In the 1990s Dr. Atkins started the high-protein and low-carb diet.

Some recommended low-carb recipes are as follows:

Spinach with spices :

Ingredients:
* 2 pounds Spinach
* 2 cloves garlic
* 2 cloves
* Half tablespoon white butter
* A few fenugreek seeds
* One stick cinnamon
* Few seeds of crushed black pepper
* Salt to taste

Method:
Wash and finely chop spinach leaves. Add butter into a pan. Add fenugreek seeds, cloves, garlic, cinnamon, crushed pepper and stir for 2 minutes. Then add spinach and salt and cook on low heat for about 20 minutes.

Baked Fish:

Ingredients:
* One pound fillet of fish
* Salt to taste
* Black Pepper
* One teaspoon Olive Oil
* One tablespoon lemon juice

Method:
Marinate fish in olive oil and lemon juice. Add salt and black pepper. Take a baking dish and bake fish for 6 minutes.

Lemon Chicken:
Ingredients:
* 2 breasts of chicken
* 2 teaspoons ginger-garlic paste
* One teaspoon Tomato puree
* One teaspoon lemon juice
* One tablespoon olive oil
* Salt and black pepper to taste

Method:
Marinate chicken breasts in all the above ingredients. Take a baking dish and bake chicken for 10-15 minutes. Garnish with coriander leaves.

The above recipes have low caloric value and are high in proteins. These can be accompanied with multi-grain or wheat bread and can be included as the main course of a meal. Caution should be taken not to be on extended duration of low-carb -diet as carbohydrates give energy. If people are in jobs that require high physical activity it is essential to have carbohydrates included in their meals. People with low physical activity can be on extended duration of low-carb diets

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If you are the rib eating lover of the south, you may have tried this recipe but I have added a couple of kickers that will give you enough heat to curl your eyebrows.

First you want to find the right slab of ribs. You want just enough fat on it to add some flavor but not so much to add fuel to the flame. We want the meat to cook not burn. Once you have made your choice of meats, pork or beef, you want to trim fat if needed, lightly wash off the meat then pat it dry.

Your grill should be getting hot as you do this. Most gas grills will need 15 to 20 minutes to reach the 500 degrees needed to start the cooking process. Charcoal will need more time. Watch the coals and when they turn white on the outside but still burning in the middle, they should be ready.

You will want to rub a little vegetable oil on the meat before placing it on the grill. This will enhance the grill markings and keep the meat from burning. Take care not to put to much. You just need enough to lightly coat them. Now is the time to add the dry rub.

Spicy Dry Rub

2 teaspoons of chili powder
1 tablespoon of coarse black pepper
1 teaspoon salt

Mix together and rub on the oiled ribs. Let your rubbed ribs sit for about 10 minutes.

Place the ribs on full heat until they have seared over, turning once. This should take no more than ten minutes. Then you want to move your ribs to the indirect heat side of your barbeque. If you are using a gas grill, just turn off one of the burners and place your ribs on that side. If you are using charcoal, push all your coals to one side while placing your ribs on the other. Close the lid on your grill after adding the ribs. You will need a foil tent if your grill doesn’t have a lid. They are easy to make when you use the heavy duty foil.
Let the gas grill cook for about 15 minutes, turning your meat once. The charcoal grill will take 25 minutes or more depending on the heat out put. Turn or flip you meat on the charcoal grill, also.

Spicy Country Rib Sauce [make ahead]

2 tablespoons vegetable oil
1 medium onion, finely diced
1 8-ounce can tomato sauce
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
3 teaspoons chili powder
1 teaspoons sea salt
1/4 teaspoon dry mustard
2 teaspoons cornstarch

Place onions and oil in a small saucepan over medium heat and cook until onions are tender. Add the remaining ingredients and bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring occasionally, for 15 minutes or until sauce reaches desired consistency. You should have about 2 cups.

After the ribs have been on their heat source for the accounted time, start mopping the wet sauce on them. Once you have both sides of the ribs covered in the sauce you will want to turn down the heat. You want your ribs to absorb the sauce, not burn it off in the flame. Try to keep your heat about 250 degrees. You will want to keep them cooking but not over cooked. Cooking time will be up to you. Remember the longer they cook, the hotter they will be as you are adding more sauce every 15-20 minutes. Most will take 1 to 2 hours to reach their tenderness and flavor peak.

Faylee James is a Life Coach/Writer/Speaker from Northeast Tennessee, who has an above average interest in cooking and living life to the fullest. Her website http://www.HassiesKitchenTable.com is in honor of her mother who passed away recently. Faylee wants to share what her mother taught her about cooking and life, not only with her three daughters and son but with the world. For more recipes and thoughts, visit her website or blog at http://www.LifesMelodiesCoaching.blogspot.com

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