Tipsy Tarts Deli

  SALADS Sweet pepper and chickpea salad with roasted garlic dressing Ingredients DRESSING: 1 garlic — head 60 ml lemon juice 5 ml Dijon mustard 125 ml olive oil 30 ml fresh parsley — chopped 15 ml fresh chives — chopped Salad: 2 pepper — yellow and red, deseeded and halved 1 chickpeas — tinned and drained 100 g feta cheese — crumbled pea shoots Method: Preheat oven to 200°C. Slice the top off the head of garlic. Drizzle with a little olive oil, then wrap in aluminium foil and put on a baking tray. Place the halved peppers on the roasting tray and drizzle with olive oil. Roast in a preheated oven for 30-40 minutes, or until the garlic is completely soft. Remove and set aside to cool. Remove the peppers earlier, once they are slightly charred. Place the peppers in a bowl and cover with cling wrap. Leave them to steam in the covered bowl for approximately 10 minutes. Squeeze the soft flesh out of the head of garlic and into a food processor. Add the lemon juice, mustard and olive oil an

What to Know About Visceral Fat Visceral fat is the fat that surrounds our organs, it is deep inside the abdomen and it cannot be seen. The higher your percentage of visceral fat the more likely you are to develop chronic conditions like type 2 diabetes mellitus, heart disease, fatty liver disease and stroke. Visceral fat can wrap around your internal organs and release chemical signals that cause inflammation and damage your metabolism, raising blood sugar levels and insulin secretion. When this happens, you can develop metabolic syndrome, which is a form of pre-diabetes. High amounts of visceral fat increase the risk for diabetes, cardiovascular disease, and cancer — as well as obesity. How to Tell if You Have Visceral Fat When too much visceral fat grows, however, it grows it causes your belly to protrude. You may notice a growing waist circumference, so you need a larger waist size for pants. Similarly, when you lose visceral fat, your waistline shrinks, and your belly pouches out

As you age, you slowly lose both muscle mass and bone mass. It's important to have more muscle mass than fat mass in your body, as it can burn more calories at rest than and when active. Eat more high-quality proteins. Consuming lean sources of protein will help you preserve our metabolically active muscle mass, thus helping us maintain a flatter stomach. High-quality protein choices are seafood like salmon, tuna, or chicken breast, eggs, and plant-based sources of protein are beans, lentils, nuts, and seeds. Eat high-fiber cereal Women and men over 50 should aim to get 21 grams and 30 grams of fiber per day. High-fiber cereal makes a major deposit in your fiber bank while also adding a variety of other vitamins and minerals. You can pair your cereal with a plant milk and yoghurt. Be sure drink water with it to help make it become more of a 'moving' experience. Consume more seafood Fish is a high-quality source of protein and a complete source of protein. Salmon is lean hi

I don't get up early enough to have hot water and lemon before breakfast. I normaly have a healthy smoothie and then more of a "breakfast" at 10 a.m. SMOOTHIE I thick slice of pineapple, juiced 1/2 small papaya in blender Add pineapple juice to blender and 3 tablespoons of fat-free yoghurt and 1/2 glass water 10 a.m. (my time for breakfast) - You can reverse your smoothie & breakfast if you're an office worker. OMLETTE 2 egg whites beaten 1 tomato, chopped 2 mushrooms, chopped 1 tblspoon chopped, fresh parsley LUNCH/DINNER RECIPES Hearty Mushroom Chilli 1 pound lean ground beef (substitute with soy bits if you have colesterol problems)  1 cup onions, chopped  4 garlic cloves, minced  1 green pepper, chopped  1 pound mushrooms, sliced  12 black olives, chopped  1 small can tomato puree  2 cans diced tomatoes  1 tablespoon ground fennel  1 teaspoon ground cumin  1 teaspoon garlic powder  1 teaspoon onion powder  Cayenne to taste  Juice of 1 lime  Fresh cilantro f

Your meal plan for a typical week  Day 1  Breakfast:  Combine a small banana, a big handful of strawberries, a pot of low-fat natural yoghurt and the same volume of skimmed milk in a blender.  Whizz until smooth and frothy.  One slice of mixed-grain seedy bread (toasted if you prefer) with reduced-fat olive oil spread and a teaspoon or two of high-fruit jam.  Lunch:  Mix half a tin of tuna (in brine, drained) with chopped celery, peppers, spring onions and one tablespoon low-fat mayo.  Use to fill a wholemeal pitta and top with lots of mixed salad leaves.  Snack:  Pear  Dinner: Chilli Boil four level tablespoons of brown rice - this will take about 40 minutes while you get on with the chilli.  Heat a teaspoon olive oil in a non-stick pan.  Add a small chopped onion and two cloves of garlic, allow to soften.  Add a sliced courgette, a handful of mushrooms and a small pepper, cut into chunks.  Drain a tin of chickpeas, rinse well and add to the pan, along with a stock cube, a small tin o