ACT ON THAT!

NatraBurst - Super Foods Blend

Check it out online -- CLICK HERE!

A Burst of Nature! NatraBurstTM is a powerful food source consisting of a wide variety of premium ingredients, which work together to provide a variety of health benefits. Each serving contains the equivalent of more than 6 servings of vegetables and fruits, with an ORAC value of 4,000+. Additionally, NatraBurstTM will help support lean muscle mass with its concentration of high quality protein. Increase Energy Reduce Appetite Strength Immune Function Improve Digestion Support Blood Sugar/Insulin Promote Fat Loss Rebuild and Repair Anti-Aging Promote Healthy Skin Support Cardiovascular Health Support the Body's Healthy State of Alkalinity

FLEXIBILITY NatraBurst™ has Multiple uses – can be used in between or prior to meals to suppress appetite, or larger serving mixed in milk or juice could replace a meal. Can also be taken anytime for high nutritional value. Will enhance the value of nearly any food or beverage, such as juices, milk, yogurt, pudding, cookies, etc. SAVINGS NatraBurst™ provides a wide variety of nutrients in ONE formula. You would typically need to purchase multiple products to achieve the same benefits.  One serving of NatraBurst™ gives you more than taking dozens of capsules! A Powerhouse of Vitamins, Minerals, Protein, Enzymes, Antioxidants & More… High quality protein Natural fiber More antioxidants than 6 servings of fruits and vegetables Digestive enzymes Prebiotics & Probiotics for improved digestive health Resveratrol, Grape Seed, Quercitin Natural appetite suppressants Good tasting More than 30 super foods containing potent phyto (plant) nutrients An overview of the exceptional ingredients… PROTEIN BLEND Brown Rice Protein – an excellent hypoallergenic protein source that is also an ideal option for those who adhere to vegetarian/vegan diets.  Protein is an extremely important nutrient... Required for building and repair of body tissues (including muscle) Contains enzymes, hormones, and many immune molecules Essential for body processes such as balancing hydration, nutrient transport, and muscle contraction. A source of energy and increases metabolism Controls hunger Helps keep skin, hair, and nails healthy GREENS BLEND Barley Grass –acts as a free radical scavenger that can reduce inflammation and pain. It is also thought to be able to help the body attack cancer cells. Chlorella – a superior source of protein, chlorophyll, antioxidants, vitamins, minerals and disease-preventive phytonutrients.  Spirulina– protects from oxidant stress and strongly supports the immune system and a healthy inflammatory response. Scientific studies suggest it may be especially good for the brain, heart, immune system and more. Wheat Grass – a strong antioxidant, detoxifier and free radical scavenger.  It cleanses the blood & restores alkalinity, organs and gastrointestinal tract of debris. Wheatgrass also stimulates metabolism and the body’s enzyme systems by enriching the blood. It also aids in reducing blood pressure by dilating the blood pathways throughout the body.  Carrot – one of the richest sources of vitamin A. It also ranks high as a source of the other vitamins, especially those of the B complex. Its mineral content is equally rich, and includes calcium, copper, magnesium, potassium, sodium, phosphorus, chlorine, sulfur, and iron. Broccoli –in recent years, broccoli has made the headlines regarding components found in the vegetable. For instance, indole-3-carbinol has captured the attention of those looking to prevent hormone-related cancers, such as breast- and prostate cancer. Additionally, the health benefits of broccoli have been linked to preventing and controlling the following medical concerns: Alzheimer's disease, diabetes, calcium deficiencies, stomach and colon cancer, malignant tumors, lung cancer, heart disease, arthritis, and even the aging process. Cauliflower – Cruciferous vegetables, including the cauliflower, are known for their cancer fighting benefits. A rich source of vitamin C and other antioxidants. Spinach –The vitamins in spinach, plus the fiber, folic acid, magnesium, lutein and other nutrients may help control cancer, especially colon, lung and breast cancers. Folate also lowers the blood levels of homocysteine, a protein that damages arteries. The flavonoids in spinach help protect against age related memory loss. Spinach also contains ‘lutein,’ which makes it one of the best foods in the world to prevent cataracts, as well as age related macular degeneration, the leading cause of preventable blindness in the elderly. Beet – contains high levels of anti-carcinogens and carotenoids.  Beets are also loaded with antioxidants, which help protect against cancer and heart disease.  Supports healthy liver function and can help keep arteries flexible. ANTIOXIDANT BLEND Aloe Vera – the virtues of Aloe Vera have been recorded by various civilizations for thousands of years. In recent history, numerous scientific studies have also concluded that high quality Aloe Vera used internally or topically can have astounding health benefits, ranging from strengthening the immune system, accelerating healing, improving digestive problems, etc. Aloe Vera truly is'THE MIRACLE PLANT!' Its uses and benefits are so wide ranging, new applications for this incredible herb are being consistently discovered!  Tumeric – one of nature’s most powerful healers. It has been used in Indian medicine for more than 2,000 years. It has been long known for its anti-inflammatory properties. It is also a powerful antioxidant.  Cilantro – an antioxidant and detoxifier. Cilantro is known to be rich in phytonutrients, flavonoids and active phenolic acid compounds, which are all very good for supporting optimum health.  Mangosteen –  a fruit originally used in Southeast Asia for its health benefits. Mangosteen is high in antioxidants and may have health benefits, including anti-inflammatory, antimicrobial, antifungal, and antiseptic properties.  Acerola Berry – can help strengthen the immune system, speed up the healing of wounds, prevent heart disease, and even protect your body against cancer. Acerola is very rich in vitamin C, which is one reason why it is so powerful in strengthening the immune system and fighting off diseases like heart disease and cancer.  Red Beet Root – the red pigment in beets raises antioxidant enzyme levels in the liver and may promote detoxification in the intestines, blood and liver. Colon cancer research has also shown that consumption of beet fiber may increase colonic CD8 cells, which detect and remove abnormal cells. Pomegranate – has excellent antioxidant qualities. Pomegranate juice has been shown to work well as a blood thinner. Some research has shown it may be an excellent agent for promoting blood flow to the heart. It also has been shown to reduce plaque in the arteries, and to raise “good” levels of cholesterol while helping lower “bad” cholesterol. This preliminary research suggests that pomegranate juice may be helpful in preventing heart disease, heart attacks and stroke. Green Tea Extract - contains powerful antioxidants (flavonoids) that can help protect heart disease, cancer and stroke. Green Tea has metabolism boosting benefits and increases the metabolic rates, reduces hunger and speeds up fat oxidation. Quercitin – a naturally occurring substance known as bioflavonoid that is found in high concentrations in the skin of apples, red onions, citrus fruits and red grapes. It is a powerful antioxidant and anti-inflammatory.Quercetin benefits may also include the reduction of anxiety, depression and even fatigue. Resveratrol – the most and popular sources of resveratrol are in red wine and grapes. Some have dubbed resveratrol the "Fountain of Youth" because of its reported anti-aging properties. It is an anti-inflammatory and can also increase energy levels and lower blood sugar.  Grape Seed Extract – is thought to be one of the most powerful antioxidants, considered to be more than 20 times more powerful than vitamin C and 50 times more powerful than vitamin E. Blueberry – another very powerful antioxidant, thought to improve immunity, promote urinary tract health, brain health and may even help reduce ‘belly fat.’ Tomato/Lycopene – tomato products are the richest sources of lycopene. As a powerful antioxidant, lycopene helps neutralize harmful free radicals, which may be responsible for many illnesses, including cancer, heart disease and other age related illnesses. DIGESTIVE BLEND Rich in fiber which provides a feeling of fullness and contributes to digestive health. Flax Brown Rice Bran Oat Betaglucan Apple Pectin Includes important enzymes that will help break down proteins and carbohydrates. Papain Protease Amylase Lipase Cellulase Lactase Glutamine This special digestive blend also includes probiotics, which assist with digestion and protect against harmful bacteria. Lactobacillus Acidophilus Lactobacillus Casei Lactobacillus Reuteri Bifidobacterium Breve Bifidobacterium Rhamnosus Fructooligosaccharides Lactospore™ NUTRITION FACTS OTHER INGREDIENTS: Stevia, Berry Blast Flavor Contains NO yeast, corn, wheat, gluten, preservatives, artificial flavoring, artificial color or artificial sweeteners. DIRECTIONS:  Mix one level scoop of NatraBurst™ with 8-10 ounces of water or your favorite beverage.  May increase or decrease fluid to reach desired consistency. NOTE: Unlike 'Dietary Supplements,' NatraBurst™ does not have vitamins and minerals added.  Instead, it is formulated with high quality food concentrates, which contain a wide variety of nutrients that are present in their natural form.  Therefore, it is classified as a "Food,"  and the nutritional information (Nutrition Facts) displayed on the label is structured to comply with FDA labeling regulations for food products.  The label content is only a partial representation of the actual nutritional value of the product.  We are confident that if you research some of the terrific ingredients in NatraBurst™, you will be assured that it provides an exceptional levels of valuable nutrients not found in other products.

Check it out online -- CLICK HERE!

Charlie Sheen's Winning Recipe! :)

Charlie Sheen's Winning Recipes from Charlie Sheen

Vitamins C & D!!! ...and a recipe to boot!

Vitamin C (also called ascorbic acid) Vitamin C is needed to form collagen, a tissue that helps to hold cells together. It's essential for healthy bones, teeth, gums, and blood vessels. It helps the body absorb iron and calcium, aids in wound healing, and contributes to brain function. You'll find high levels of vitamin C in red berries, kiwi, red and green bell peppers, tomatoes, broccoli, spinach, and juices made from guava, grapefruit, and orange. It has been found that Teen guys need 75 mg and girls need 65 mg of vitamin C a day!

Vitamin D strengthens bones because it helps the body absorb bone-building calcium. This vitamin is unique - your body manufactures it when you get sunlight on your skin! You can also get vitamin D from egg yolks, fish oils, and fortified foods like milk.


Chicken And Avocado Quesadillas Recipe

Ingredients:
1 cup shredded cooked chicken breast
1 small can corn kernels
1 shallot chopped
1 small can chopped tomatoes
Tabasco or chili sauce to taste
1/4 cup grated low fat mozzarella
8 round flour tortillas
1 Avocado

Directions:
Combine the chicken, corn, shallot, tomatoes, and Tabasco in a bowl. Divide the mixture over 4 of the tortillas and sprinkle with the cheese. Place remaining tortilla on top to form a sandwich.

Heat a non stick pan and brush with oil. Pan-fry the quesadillas one at a time until golden brown on each side. Keep warm in a low oven while remainder are cooking.

Combine slices of the avocado into the salsa ingredients. To serve, cut tortillas in 4 and stack on top of each other. Top with the avocado salsa and enjoy while piping hot.


*This recipe from CDKitchen for Chicken And Avocado Quesadillas serves/makes 4

Breakfast, Lunch and Dinner, Part 2 - Three More Quick and Delicious Meals

It's apparent to me that our way of living in this country has finally caught up with us. Between the amount of processed foods we consume and a shifting toward a more sedentary lifestyle, issues such as obesity, diabetes, and heart disease are on the rise and gaining momentum.

In January 2010, it was estimated that two-thirds, or over 190 million Americans, are either overweight, or obese. To say that number is staggering would be an understatement. We can blame this statistic on all sorts of things, but excuses aside doesn't it mostly fall on the choices we're making as individuals?

I know what you're probably thinking. Who does this guy think he is? Life has gotten far too busy to consistently prepare home cooked meals, let alone exercise on a regular basis.

I'll respond to that statement by stating that as a single dad who's also juggling several careers, I'm a busy guy, too. But, you know what? I have also made a commitment to cooking and exercising nearly every single day. It's definitely not easy, but it seems much better than having any of the aforementioned illnesses, or even worse, watching my young son develop them.

So, here's the deal I make with everyone. In lieu of trying to wow you with my chef skills or elaborate recipes, I will provide you with dishes that are quickly and easily prepared. I also promise to keep cost in mind, as one of the major contributors to the consumption of processed foods is that you can procure them so cheaply.

Please know that I am not saying you should NEVER eat processed foods. We live in a post-industrial society and to some degree there is no escaping it. What I am saying is that by committing to doing more cooking at home, you are cutting down considerably on the amount of processed foods you consume, and the eventual guilt and physical ramifications for doing it.

Let's get started with another day's worth of recipes.

Breakfast
In the last installment of BLD (Breakfast, Lunch and Dinner), I put forth a recipe for steel-cut Irish oatmeal. As the weather starts to warm, I'm thinking that it might be more appropriate to give you a recipe for a cold cereal. If you guessed that I'm going to tell you how to make granola, you'd be right.

Before I do so, however, let it be known that while many store-bought granolas may be healthy in terms of the dietary fiber they provide, when you closely examine the nutritional content you'll see they are loaded with fat and sugar. Store bought granola can also be very expensive, sometimes costing upwards of five or six dollars for a small box.

The granola recipe you're about to receive is not only low in both fat and sugar, but it is extremely cost effective. While you may initially be spending a little more in order to procure the ingredients, several of them are going to last you through multiple batches.
In terms of taste, I find this granola to be spectacular. Make it on the weekend when you have time, and eat it for breakfast or as a snack throughout the week.

Orange, Cranberry and Almond Granola (makes 5 1/2 cups granola)

• 3 C old-fashioned rolled oats
  
• 1/4 C wheat germ
  
• 1/4 C flax seeds
  
• 1/4 C unsalted and shelled sunflower seeds
  
• 1/2 C almond slivers
  
• 1/2 C pecan pieces
• 3/4 C dried cranberries
  
• 1/3 C fresh squeezed orange juice
  
• 3/4 C honey
  
• 1 Tsp orange zest
  
• 1 1/2 Tsp vanilla extract
  
• 1 Tsp almond extract
  
• 1/3 C canola oil

Preheat oven to 325 degrees.

In a small saucepot, combine orange juice, honey, orange zest, vanilla, almond extract and canola oil. Heat over a low flame just until the honey melts and all the ingredients are incorporated.

In a large mixing bowl, combine oats, wheat germ, flax seeds, sunflower seeds, almonds and pecans.

Pour the orange juice mixture over the oat mixture and mix until everything is well combined.

Spread the oats in a thin layer on a greased cookie sheet and bake for 15 minutes. Remove from the oven and gently stir the granola. Bake for another 15 minutes. Add the cranberries to the granola, gently mix and bake for an additional 10 minutes.

Remove the granola from the oven and allow it to cool completely. Transfer it to an airtight container or re-sealable bag and enjoy!

Lunch
If you read January's BLD article you'll know that I am a big proponent of bringing my lunch to work. Not only does it save me money, but it also allows me to eat a delicious meal without concern for my diet.

The following is a sandwich recipe I published over three years ago, but it's so good I had to do it again. One of my all-time favorite sandwiches, it can be made with either canned tuna, or even leftover chicken meat.

Curried Tuna Salad Sandwiches (makes two sandwiches)

• 4 slices of sturdy bread, or 2 rounds of pita bread
  
• 2 large leaves of butter leaf lettuce
  
• 1 7-ounce can tuna (light or dark meat), drained and flaked with a fork
  
• 1-2 heaping Tbsp of real mayonnaise, plain non-fat yogurt, or a combination of the two
  
• 1 Tsp mild curry powder
  
• 2 Tbsp minced red onion
  
• 1/4 C green apple, peeled and diced small
  
• Chopped cilantro
  
• Kosher salt and freshly ground black pepper

In a medium bowl, combine tuna, mayonnaise and/or yogurt, red onion, green apple, curry, and a desired amount of cilantro. Season with salt and pepper and mix well.

Lightly spread mayonnaise on to one side of each slice of bread. Equally divide tuna between two of the slices, and top with lettuce and the remaining pieces of bread. If using pita bread, cut 1 to 2-inches of bread off one end of each round and open up the pitas to form pockets. Stuff the ingredients inside and enjoy.

Please note that this salad can be made the night before, leaving you extra time in the morning to get ready for work. For any low-carb eaters out there, you can nix the bread and opt instead for serving the curried tuna or chicken on top of any fresh greens.

Dinner
Getting dinner on the table can sometimes be a difficult task. With all the time constraints that fill our lives, there aren't a lot of minutes in the day left for cooking dinner. But, the solution here is not to exchange your homemade meals for fast food or frozen dinners. The answer is to work smarter.

The following recipe is something I love to make for dinner, especially now that we have entered spring and the weather is starting to warm. The beauty of this meal is not only that it's delicious and healthy, but it can also be prepared at the last minute, or in stages throughout the day. It's also highly adaptable, making it the perfect supper for a family of finicky eaters.

Grilled Chicken Paillards with Baby Arugula and Cherry Tomato Salad (serves 4)

For the paillards:

• 4 boneless/skinless chicken breasts
  
• 1/4 C extra-virgin olive oil
  
• 1 tbsp lemon zest
  
• 1 clove garlic, minced fine
  
• Kosher salt and freshly ground black pepper

For the salad:

• 4 C baby arugula (loosely packed)
  
• 4 C baby spinach (loosely packed)
  
• 16 cherry or grape tomatoes, cut in half lengthwise
  
• 1 tbsp balsamic vinegar
  
• 3 tbsp extra-virgin olive oil
  
• Kosher salt and freshly ground black pepper

Rinse chicken breasts in cold water and pat dry with paper towels.

Place one piece of plastic wrap on top of a cutting board. Place one chicken breast (shiny side up) in the middle, and cover with another equal-sized piece of plastic wrap. Using the flat side of a meat mallet, pound until the entire breast is roughly a 1/2 inch thick.

Transfer the pounded breast (still encased in plastic wrap) to a large dish or plate. Repeat this process with the remaining breasts and place inside the refrigerator for at least 10 minutes. This will help the paillards to hold their shape.

Meanwhile, in a bowl mix together 1/4 C olive oil, lemon zest and minced garlic. Season with salt and pepper and set aside.

Remove the paillards from the refrigerator and remove the plastic wrap. Place the paillards on a plate and brush both sides of each paillard with the olive oil mixture. Liberally season both sides of each breast with salt and pepper and set aside.

In a separate bowl, add balsamic vinegar and 3 tbsp olive oil. Season with salt and pepper and mix well. Add the cherry tomatoes and toss to coat.

Heat either an outdoor grill, or a grill pan on your stovetop until very hot. Grill paillards for 2 1/2 to 3 minutes on each side. Remove to a plate and loosely tent with foil.

Place the arugula and spinach in a large mixing bowl. Add the tomato and vinaigrette mixture. Season with a little more salt and pepper and toss well.

Serve the paillards family style, mounded on top with salad, or on individual plates topped with equal portions of the salad. Serve along with a crusty baguette, or even additional grilled vegetables.

It's important to note the chicken can be pounded into paillards several hours in advance of cooking them. The same is also true for preparing the olive oil spread for the chicken, as well as the salad dressing. Completing these steps in the middle of the day will allow you to come home, grill the chicken, toss the salad and have dinner on the table in 10 minutes.

If members of your family aren't fond of arugula, spinach or cherry tomatoes, feel free to change up the ingredients to suit their tastes. I've found that my 5-year old son loves it when I cook chicken this way because it yields much thinner pieces after I cut it for him. In terms of the salad, I leave the arugula out of his portions, as he still finds it to be too peppery.

There you have it folks; three more great recipes to help you fill your day with delicious and healthy meals without spending a lot of time in the kitchen. So, do yourself a favor. The next time you feel yourself making an excuse for not cooking, refer back to this article and make a meal instead.

Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing, and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at www.NoTimeToCook.com.

Breakfast, Lunch and Dinner - Part 1 - The Most Important Meals of the Day

The holiday season always wreaks havoc on our ability to eat healthy. Lucky for us, the New Year provides an opportunity to press the reset button and get back to business. But, before you start diligently counting fat grams or cutting carbs, I suggest focusing your efforts on eating more food...more home-cooked food that is.

Diet plans are hideous! There, I said it. 

It's one thing if a preexisting health issue has you under a doctor's care and following a strict eating regimen. But, if you are a relatively healthy adult who's looking to control your weight by eating healthier, formal diets aren't necessarily the way to do it. Here are my thoughts on the matter.

The majority of diet plans are built around either greatly reducing your intake of a particular component of food, or cutting it out altogether. Doing so will most likely result in weight loss, but there's a problem. After about three or four months of eating this way, most people get bored with their available food choices. Feeling unfulfilled, they will slip and ultimately return to their old ways. The weight eventually returns and the cycle of yo-yo weight loss begins.

Phooey to all of it, I say. I've been following my own diet regimen for the last five years and it's worked out quite well. It's a little something I like to call, "The 80/20 Plan."

Eighty percent of the time I concentrate on consuming whole foods I've prepared myself, paying attention to the fat and sugar content, as well as portion size. The remaining 20 percent of the time, I give absolutely no thought to what I eat, enjoying either more decadent foods or larger quantities of healthy food. This regimen not only helps me stay healthy and lean, it also keeps me from feeling deprived. Along with daily exercise, it is a plan I intend to follow for the rest of my life.

What I'm about to share with you is a typical weekday of eating for me. My goal is to show you that the key to good health is not about depriving yourself of food. It's about committing to the process of preparing it.

Breakfast
Mornings are always busy, right? Between getting my son to school, and getting myself to work on time, it always feels like a rush. That's why the key for me to eat a healthy breakfast is speedy preparation. One of my favorite quick and healthy breakfasts is steel cut Irish oatmeal.

For those unfamiliar, steel-cut oats differ from rolled or old-fashioned oats by how they are processed. Both start with the removal of the oat's inedible outer husk. With rolled oats, the inner grain (or groat) is lightly steamed and then rolled flat. With steel cut oats, the groat is kept raw and cut into smaller pieces.

Nutritionally, both types of oats are virtually the same. The difference for me lies with the nuttier taste and chewier texture of steel cut oatmeal, as well as its ability to satisfy. A bowl of this stuff gives me tons of energy and keeps me plenty full until lunch.

Before we get cooking, please know that regular steel-cut oats take about 25 minutes to cook. This is why I suggest using McCann's Quick and Easy Steel Cut Irish Oatmeal for busy weekday mornings. They are available in the cereal aisle of most supermarkets and can be prepared in 5 minutes.

Steal Cut Oatmeal with Fruit and Spice (makes 1 serving)

• 1/4 C McCann's Quick and Easy Steel Cut Irish Oatmeal
  
• 3/4 C water
  
• A pinch of Kosher salt
  
• 1 Tbsp dark brown sugar
  
• 1/4 Tsp cinnamon
  
• A pinch of ground nutmeg

For the toppings:

• Low-fat milk
  
• Sliced banana
  
• Fresh blueberries
  
• Sliced almonds

To a small saucepot, add the water and bring to a boil. Add oats and a pinch of salt, and mix well. Cover the pot and reduce the heat to the lowest setting. Cook for 5 minutes.

To the oatmeal, add brown sugar, cinnamon and nutmeg. Mix well, cover and turn off the heat. Allow the oatmeal to sit for 1 minute.

Spoon the oatmeal into a bowl and top with milk, fruit and nuts.
 
Lunch
For about the last three years, I've been bringing my lunch to work nearly every day. Prior to this I was purchasing it from various restaurants and eateries. But even though I was staying away from typical fast food, I found myself slowly putting on weight. It was also costing me a lot of money. Once I committed to bringing my lunch to work, however, two things happened. I got thinner and my wallet got fatter. Not a bad combo, right?

Speaking of combos, one of favorites is soup and sandwich. While I love both items on their own, together they make for the perfect weekday lunch. 

In terms of the soup, I have a sizeable repertoire of easy recipes that I can whip up in roughly 30 minutes. What I like to do is take a half hour out of my Sunday to make one of them. Doing so provides me with soup for the week. All that's left is to portion it into containers and reheat it in the microwave at work. Here's one of my favorites.

Quick and Easy Vegetable Soup (4-6 servings)

• 4 C chicken or vegetable stock
  
• 1 C water
  
• 1 14-15oz can chopped tomatoes in puree
  
• 1/2 onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 large carrot, peeled and chopped
  
• 1 celery rib, chopped
  
• 1 cup fresh green beans, chopped into 1-inch long pieces
  
• 1 ear of corn, kernels removed
  
• 1 14-ounce can white cannellini beans, drained
  
• 1 Tsp Herbs d' Provence, or Italian seasoning
  
• Extra-virgin olive oil
  
• Kosher salt and freshly ground black pepper

In a soup pot, heat 3 to 4 tablespoons of olive oil over a medium flame. Add onion, garlic, carrot and celery. Season with salt and pepper and allow the vegetables to cook until the onions just start to soften (3 to 4 minutes).

To the vegetables, add the canned tomatoes, chicken stock, water and herbs. Season with salt and pepper, mix well and bring just to the boil. 

Add green beans, corn, and canned beans. Reduce to a very low simmer and allow the soup to cook for 12-15 minutes, or until the green beans soften, but remain slightly al dente.

Taste and adjust seasonings if necessary. 

I normally put together a simple sandwich the night before I go to work. Along with the soup, I'm set to enjoy a tasty and healthy lunch, less expensive than I could get at any restaurant.

Dinner
Weekday dinner making can be challenging for all sorts of reasons. The challenges, however, don't negate your need to eat. Aside from choosing to cook, dinner options typically include dining out, ordering in, or popping a frozen dinner in the microwave.

So, what if told you by preparing a home cooked meal you'd be spending a lot less money than if you dined out or ordered in? And what if I told you that it would also be much healthier for you? Throw in the fact I'm about to give you an outstanding dish that's foolproof and can be prepared in less than 45 minutes, and there's really no excuse not to cook.

Thai Chicken Thighs

• 1.5 lbs. boneless/skinless chicken thighs
  
• 2 garlic cloves, minced fine or crushed
  
• 2 Tbsp fresh cilantro, minced
  
• 1.5 Tbsp. Asian fish sauce (found in the Asian foods aisle of most grocery stores)
  
• 1 Tsp. brown sugar
  
• 1/2 Tsp. chili powder
  
• 1/4 Tsp. crushed red pepper (optional)
  
• Fresh basil and/or mint, finely chopped
  
• 3 Tbsp. vegetable oil
  
• Salt and pepper to taste
  
• Lime wedges for serving

Season the chicken with salt and pepper.

In a mixing bowl, combine garlic, cilantro, fish sauce, brown sugar, chili powder and red pepper. Rub the mixture on both sides of the chicken thighs and let stand for as little as 15 minutes, or up to 24 hours.

In a large skillet, heat vegetable oil over a medium-high flame. Add chicken and cook for 3.5 to 4 minutes per side.

Cut each thigh crosswise into three or four pieces and serve over steamed rice. Garnish with herbs and lime wedges. A simple salad or a vegetable is all you need to make this a complete dinner.

So there you go – a whole day's worth of quick and easy meals that are healthy, delicious, and guaranteed to not break the bank. My job here is complete. Your job, on the other hand, has just begun. It's time to get cooking.

Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing, and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at www.NoTimeToCookDinner.com.

Mother's Day Spa Lunch Creating a Special Day for the Mom (Or Moms) In Your Life

Mother's Day is just a few days away. If you've yet to plan a celebration for the mom or moms in your life, you'll definitely want to stick with this article. It may be too late to make reservations at a restaurant, but it's not too late to put together an incredible lunch that you can serve right in your own home.

Our moms play such an important role in all our lives, so it's only fitting that we create a special celebration on the day that honors them. Before we get into the subject of the food, let's talk a little about the day as a whole.

In addition to giving us life, moms do a whole lot for us. They are an example to their daughters of how to be a strong woman, as well as to their sons of the caliber of woman they should strive to have in their lives. They push us to do better as individuals, while at the same time provide comfort when we are vulnerable. Moms are the ultimate multi-taskers, oftentimes juggling careers with household and family responsibilities. In general, moms have very few moments to themselves. The reason – their job is 24/7, 365!

Today is mom's day to relax…completely. One duty she need not take on is planning her own Mother's Day celebration. That's going to be your job and I am going to help you do it. Don't worry. It's going to be fun. What do you say we get started?

Pampering
Considering the amount of pampering our moms do for us, it's only fair we return the favor on her big day. This may sound like a big job, but I'm going to simplify it for you by giving you two words to remember – spa day.

You'd be hard-pressed to find a mom that would not enjoy having a day of beauty. I'm serious when I say you really can't go wrong with this. Send her to the spa for a massage or a facial, or the salon to get her hair done. Even the nail salon for a manicure and pedicure, or a yoga class would work. The key is to find something she enjoys and that fits into your budget. Make her a mid-morning appointment on Mother's Day and get her out of the house for a few hours. This will give her a chance to decompress, and you a chance to put the finishing touches on a great spa-like meal.

Now, let's get cooking!

Food
It's not uncommon for a spa day to include a healthy yet satisfying lunch, as there is nothing like eating great food after a massage and a sauna. The difference on Mother's Day is that instead of mom eating that lunch at a restaurant, she'll be able to do it in the comfort of her own home…without having to do any of the work.

I'm going to set you up with a complete spa lunch menu that will not only fit the bill in terms of good eats, but it's something I'm confident anyone can pull off. First up is the Mother's Day salad.

Mother's Day Salad (serves 2)

• 2 hearts of Romaine lettuce (sold prepackaged in the produce section), sliced in half lengthwise
  
• 1 medium to large-sized, ripe Haas avocado, sliced in half lengthwise and seed removed
  
• 15 25-count shrimp (tails and shells left on)
• 12 cherry or grape tomatoes, sliced in half lengthwise
  
• Feta cheese crumbles
  
• Extra virgin olive oil

For the Dressing:

• Zest from 1 orange and the juice of 1/2 the orange
  
• 1.5 tbsp white wine vinegar
  
• 1 heaping teaspoon Dijon mustard
• 1 teaspoon honey
  
• 1/2 teaspoon smoked paprika
  
• Kosher salt and freshly ground black pepper
  
• 1/3 to 1/2 C extra-virgin olive oil

Poaching Liquid for the Shrimp:

• 3 to 4 C water
  
• 1 C dry white wine
  
• 1/2 onion sliced
  
• 2 garlic cloves, peeled and smashed
  
• 20 black peppercorns
  
• 2 bay leaves
  
• 2 sprigs of thyme
  
• Kosher salt
  
• 1 large bowl of ice water

Poach the shrimp on Saturday evening before Mother's Day. Begin by adding all of the ingredients for the poaching liquid (except the salt) into a saucepan. Heat on a high flame until the liquid begins to boil. Reduce to a very low simmer and cover. Allow the mixture to simmer lightly for 5 to 10 minutes. Add a generous amount of salt to the water and mix well.

Add the shrimp to the liquid. The simmer should go away, so turn up the heat slightly, but do not allow the water to boil. Allow the shrimp to poach for 3 to 5 minutes, or until they are opaque. Peel one of the shrimp and cut in half to check for doneness. If the shrimp is cooked through, transfer all of them to a bowl of ice water and allow to fully cool, which should take about 2 minutes.

Remove the shrimp from the ice water and pat them dry using paper towels. Store them in an airtight container in the refrigerator.

You can make the dressing on the morning of Mother's Day. In a bowl, add the orange zest, orange juice, vinegar, mustard, honey and smoked paprika. Season liberally with salt and pepper and whisk well.

Slowly add the olive oil to the mixture, whisking continuously until it emulsifies. Set aside.

When mom arrives home and is ready to enjoy your lunch, it's time to put the finishing touches on the salad. Start by removing the shrimp from the fridge and, using your fingers, remove the shells. The tails can either be left on, or removed. Set aside.

Preheat either a grill pan, or an outdoor grill.

Brush the cut sides of the romaine hearts and avocado with olive oil, and season with salt and pepper. Place the avocado halves, cut side down, on the grill and cook for 1 to 1.5-minutes. Give them a quarter turn and cook for an additional minute, or until grill marks are achieved. Remove and set aside.

Place the romaine hearts on the grill and cook for 30 to 45 seconds. Rotate a quarter turn and cook for another 30 to 45 seconds, or until they are uniformly charred. Remove and set aside.

To plate your salads, place two halves of the grilled romaine onto two separate plates.  Top each salad with equal amounts of shrimp. Toss the sliced tomatoes in a tablespoon or so of the dressing, and place on top of the shrimp. Using a spoon, scoop out bite-sized pieces of the grilled avocado and arrange equal portions onto each plate. Drizzle each salad with the desired amount of dressing and top with crumbled feta cheese. Serve with slices of warm baguette.

You can always serve a chilled white wine with this salad, but for a true spa experience, how about we make mom some spa water? It's some of the most refreshing and tasty water you'll ever drink.

Spa Water (makes 1 gallon)

• 1 lemon, sliced crosswise very thinly
  
• 1/2 English or hothouse cucumber, sliced crosswise thinly
  
• 1 gallon purified water

Place the lemon and cucumber slices in a gallon-sized pitcher and add water. Refrigerate for 2 hours before serving.

Lunch has been served, and eaten, so it's time to give mom a little dessert. Here's the thing, though. Mom's day of beauty can't end with some over-the-top, ostentatious dessert, as it would completely defeat the purpose of a spa day. Here's my recipe for balsamic berries over vanilla gelato. It's sweet, delicious, and unbelievably easy to prepare.

Balsamic Berries with Vanilla Gelato (serves two)

• 2 C fresh strawberries, green stems removed and sliced
  
• 1 C fresh blueberries
  
• 1.5 Tbsp balsamic vinegar (good quality)
  
• 2 Tsp sugar
  
• Vanilla gelato
  
• Freshly ground black pepper (optional)

In a bowl, combine strawberries, blueberries, vinegar, and sugar. Mix well and allow the berries to sit at room temperature for 15 minutes.

Spoon vanilla gelato into bowls and top it with the desired amount of berries and the accumulated sauce. For an interesting finish, top the berries with a little coarsely ground black pepper. I know it sounds weird but trust me it's delicious.

The roadmap has been written. All that's left is for you to follow it.

Happy Mother's Day

PS Don't forget to do the dishes!!

Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing, and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at www.NoTimeToCook.com.

McDonald's to Offer Free Wireless Internet

Starting in mid January 2010 McDonald's is going to start offering free wifi, wireless internet at 11,000 of its 13,000 locations throughout the United States. David Groom McDonald's Chief Information Officer told the Dallas Morning News that "Free means Free" customers will not be required to purchase anything to use the service. Talking with the LA Times Mr. Bloom goes on to say: "We don't mind at all if people step in, take advantage of the Wi-Fi and linger a bit".

AT&T provides the wireless infrastructure for both McDonald's and Starbucks so it will be very interesting to see if Starbucks follows suit and begins to offer free wireless service itself. I think this is a smart move on the part of McDonalds because it will attract more customers and keep those there around a little longer to buy an extra cup of coffee.

Which Mcdonald's Have Free WiFi?
Check out McDonald's Restaurant Location Locator which will show you which McDonald's locations offer free wireless internet.

What Do I Need to Connect to McDonald's Free Wifi?

You can check McDonald's Wireless Internet FAQ for details.

Thanks to Tip Hero for this...Check em out online!

Starbucks should do it...I have never been a huge Micky Dees fan, but their McCafe drinks are real espresso from an actual espresso machine and taste pretty darn good...and at at least half the price of Starbucks, I might just make my WiFi pitstops at the golden arches. (Honestly...I can't believe I'm even saying that!!!  Stranger things have happened.)

The Easy Way To Peel An Egg!

Okay...this is very frustrating to me!  I have tried this numerous times and cannot do it.  Someone please either tell me the secret on how to prepare the eggs, or tell me it is a hoax!  Either way...it will prevent me from huffing and puffing and no egg comes out.

Cajun Sparkle...

Sometimes something comes along that in the scheme of things seems to be a small thing...something that, in passing, is insignificant, but brings joy to so many.  You would probably not think of a fast food restaurant when thinking about one of these things...but go figure!  Yep.  A fast food restaurant chain has brought forth one of those little simple pleasures.

 It is Popeye's Louisiana Kitchen (the fried chicken place) Cajun Sparkle spice (in the little white packets.  This is the portable paper pouch of seasoning. It is so tasty I must eat many packets on my food.  I don't go to Popeye's but once in a blue moon...but my wife had about 6 packets and made some chicken with it tonite that was SOOOOOOOOO yummy!  I had to figure out where to get it in bulk.

You can't.  They don't sell it.  What is wrong with these spice hoarding hounds of hell that they can't spare a bit of sparkly goodness for the world to enjoy?

So...while you can't buy it (and the only option other then to horde dozens of those tiny pouches)...I did find some angel online who had a recipe!  God bless the internet!  I don't care if Al Gore invented it or not! :)  It is an amazing, glorious, information super-highway from heaven! 

So...(special thanks to Todd Wilber whoever you are)...here is how to make it yourself!

SERVES 4 (or in my case two of this recipe serves 1)

Change to: Servings US Metric

• 1
• 2
• 3
• 4
• 5

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Ingredients

• 1 tablespoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon paprika
• 1/4 teaspoon msg
• 1/8 teaspoon ground cayenne pepper

Directions

1. Combine all ingredients in a small bowl.
2. Makes 2 tablespoons.

Oh yeah...you thought is was gonna be harder than that!  Okay...I know...it has MSG...but what tastey goodness doesn't? (Don't answer that!) 

Mix.  Sprinkle.  Sparkle.  Enjoy!!!

Sep 25, 2008 - Karaoke at Jazz n Java

It was caffine and song tonite at Jazz n Java in Mission Grove in Riverside. Orangecrest Community Church sponsored the karaoke event for the whole family.

Jazz-n-java.com to find out more about all the events they have during the week. About 40 people were out having a blast singing and carrying on. I won Rock Star or the night! That's right! Darren Orshoff is the karaoke king!

This is the kind of fun community event that is the norm for OCC. Check them out at www.Orangecrestcc.org and come to the services every Sunday...starting in october at the Orange Terrace Community Center.

Cody Flannery led the karaoke and then stayed after and played guitar and sang. Cody leads the music program at OCC.