5 Easy Tips Backed By Science To Make The Best Fried Rice At Home

Fried rice is an easy, fulfilling meal that uses up leftovers and also has veggies and protein. If you want to make delicious fried rice at home, here are 5 easy tips to follow.

  

Fried rice is the ultimate comfort food: quick, forgiving, and endlessly customisable. Want more veggies? Add whatever you have at home. Need to up your protein game? Dump in a whole load of eggs, fish, chicken or meat. You can make it more garlicky, control the spice levels and even use any rice that is leftover in your fridge. It is the perfect meal to feed a hungry family or even if you live alone. 

 

However, that perfect restaurant-style version – where every grain is separate, slightly crisp, and deeply flavoured – often feels elusive at home. The good news? You don’t need a wok the size of a bathtub or years of experience to master it. With a few smart, science-backed tweaks to your ingredients and technique, you can turn simple rice into a consistently delicious, restaurant-worthy meal. Here are 5 easy, evidence-based tips that will help you nail the texture, aroma, and balance of the best fried rice right in your own kitchen.

 

Add the eggs to oil that's not just beginning to shimmer but actually beginning to smoke. That extra heat means the water in the eggs rapidly turns to steam, and the proteins set fast. So you get eggs that are light and fluffy instead of dense and rubbery.

Cook the vegetables and protein separately from the rice. Crowding the wok drops the temperature, which means all the ingredients steam instead of sear. Cooking everything in batches means every piece gets a chance to brown.

 Use chilled leftover rice, not fresh. Refrigerating recrystallises the starch in the rice, making it sturdy enough to withstand more cooking.

 Don't just dump in all the rice at once. Crumble it first, then sprinkle it over the wok like a rice snowstorm. You're separating most of the grains before they even hit the heat.

Stir frequently, and if you see any clumps, get in there and break them up with a spatula. You're after distinct individual grains that are fully coated in oil and will easily combine with the mix-ins. 

 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Salt and Blood Pressure- How much is too much?

 

Salt is one of life's great pleasures. It makes food taste of something, and a meal without any at all can feel oddly empty. Yet we are also told, again and again, that too much of it is quietly bad for us, particularly for our blood pressure. So what is the truth, how much is genuinely too much, and, perhaps most surprising of all, is the salt shaker even the real culprit? Here is a clear, practical look at salt and your blood pressure, without the scare tactics.

Why Salt and Blood Pressure Are Linked

The connection comes down to water. Salt, or more precisely the sodium in it, causes your body to hold on to extra fluid. That additional fluid means there is more volume pushing through your blood vessels, which raises the pressure inside them, rather like turning up the flow through a garden hose. Over the years, that added pressure strains your heart and damages your arteries, which is why a diet high in salt is linked to a greater risk of high blood pressure, and in turn heart disease, stroke, and kidney trouble. 

 It is worth saying that not everyone responds to salt in the same way. Some people are what researchers call salt-sensitive, and their blood pressure rises noticeably with a salty diet, while others are affected less. The catch is that there is no easy way to know which you are, and salt sensitivity tends to increase with age. Blood pressure also naturally creeps up as we get older, which is exactly why watching your salt becomes more valuable with each passing year.

The Numbers: How much is too much

Here are the figures that matter, and they are simpler than you might expect. A little context first: your body needs only a tiny amount of sodium to function, far less than most of us eat. 

The general limit: health authorities recommend that adults keep sodium below 2,300 milligrams a day. That is roughly the amount in a single teaspoon of table salt. 

The ideal target: for the best results, and especially for anyone with high blood pressure, the aim is no more than 1,500 milligrams a day. 

What most of us actually eat: the average adult takes in around 3,400 milligrams a day, roughly half as much again as the upper limit, and more than double the ideal.

One point often causes confusion, so it is worth clearing up. Sodium and salt are not quite the same thing. Table salt is only about 40 percent sodium by weight, so when a label lists sodium, that is the number to compare against the limits above. In practice, the daily 1,500 milligrams of sodium works out to a bit under a teaspoon of actual salt. 

You do not need to weigh your food or count every milligram. Simply knowing that a teaspoon a day is the ceiling, and that most people sail well past it, is enough to guide sensible choices.

The Great Surprise: It Is Not the Salt Shaker 

Here is the single most important thing to understand, and it changes everything about how to cut back. When doctors ask patients about salt, people often say, "Oh, I hardly use any, I never reach for the salt shaker." And they are usually quite sincere. But the salt shaker is not where most of our salt comes from. 

 Around 70 percent or more of the sodium we eat is already in packaged, processed, and restaurant food before it ever reaches our plate. The salt you sprinkle on at the table is a small part of the picture. This is genuinely good news, because it means the most powerful way to cut your salt is not to suffer bland home cooking, but simply to eat fewer heavily processed and restaurant foods.

Where the Salt Is Really Hiding

 

Much of the sodium we eat comes from foods that do not even taste especially salty. The worst offenders are often a surprise:

Bread and rolls. Not salty to the tongue, but we eat so much of it that it becomes a leading source. Deli meats and cured meats, such as ham, bacon, sausages, and packaged sliced turkey. 

Canned soups and packaged broths, which can hold a large share of a day's sodium in a single bowl. 

Pizza and other prepared savory dishes. 

Cheese, particularly the harder and processed kinds. 

Sauces and condiments, including soy sauce, ketchup, salad dressings, and gravies. 

Salty snacks, such as chips, crackers, and salted nuts. Canned vegetables and beans, unless labeled no salt added. 

Restaurant and takeout meals, which are very often far saltier than anything you would make at home. 

Simple Ways to Cut Back Without Losing Flavor

 
Reducing salt does not mean eating dull food. The trick is to lean on other flavors and to be a little choosier at the shops. Here are the changes that make the biggest difference:

Read the label. This is your most powerful tool. Compare the sodium figures on similar products and choose the lower one. Look for the words "low sodium," "reduced sodium," or "no salt added," and be a little wary of anything over about 400 milligrams per serving. 

Cook more from fresh. Fresh fruits, vegetables, grains, and unprocessed meats are naturally low in sodium, and cooking at home puts you in charge of how much goes in. 

Rinse canned foods. Draining and rinsing canned beans and vegetables washes away a good portion of the sodium. 

Season with something other than salt. Herbs, spices, garlic, onion, a squeeze of lemon, a splash of vinegar, and black pepper all bring food to life without a grain of salt. A bright hit of acid, in particular, does much of what salt does. 

Go easy on the salty condiments, or measure them out rather than pouring freely.

Eat out a little less, and ask. When you do dine out, you can request that a dish be made with less salt, and sauces and dressings served on the side. 

Give your taste buds time. This is the encouraging part. After a few weeks of eating less salt, your palate genuinely adjusts, and foods you once enjoyed begin to taste too salty. Cutting back gradually makes the change almost painless. 

The Potassium Half of the Story
There is a second, less famous side to this. While sodium raises blood pressure, the mineral potassium helps to lower it, by easing tension in the blood vessel walls and helping the body shed excess sodium. Many of us do not get enough of it. 

Potassium-rich foods include bananas, potatoes and sweet potatoes, beans and lentils, leafy greens, tomatoes, oranges, and yogurt. Happily, these are exactly the sort of fresh, whole foods that are also low in sodium, so filling your plate with them helps on both counts at once. One important caution, though: if you have kidney disease or take certain blood pressure or heart medications, too much potassium can be harmful, so check with your doctor before making a point of increasing it, and be careful with the potassium-based salt substitutes sold in shops.

What Cutting Back Can Actually Do 

Is the effort worth it? For many people, yes, and encouragingly quickly. Trimming your sodium by around 1,000 milligrams a day has been shown to improve blood pressure and heart health. In those who are salt-sensitive or already have high blood pressure, moving toward the lower target can reduce the top blood pressure number by a meaningful amount, sometimes as much as a modest medication would.

That said, honesty matters here too. Not everyone will see a dramatic change, because people vary in how strongly they respond to salt. But since there is little downside to eating a bit less, and a good deal of potential benefit, it is a sensible and low-risk change for almost anyone, particularly as we get older. 

When to Talk to Your Doctor  

Salt is only one piece of the blood pressure puzzle, alongside weight, activity, alcohol, stress, and family history. It is worth a conversation with your doctor if: 

You have high blood pressure, or have not had it checked in a while. 

 You are unsure what sodium target is right for you, since the ideal amount can depend on your health and medications. 

You have kidney disease or heart failure, which change the advice on both sodium and potassium. 

You are considering a salt substitute, especially a potassium-based one, which is not safe for everyone.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

10 Collagen producing foods that will keep your skin young.

 

 Collagen is the primary structural protein which can be found in many different connective tissues within your body, and is responsible for keeping your skin elastic and making it look young. That's why if your collagen levels get too low you could begin to develop wrinkles and age more rapidly. If you want to maximize the amount of collagen in your body, then you should definitely eat more of these foods:

1. Salmon

 Salmon is packed to the brim with plenty of minerals responsible for the production of collagen, such as zinc. It also contains a lot of omega-3 fats, which help to keep your skin properly hydrated. We'd recommend eating 4 to 5 ounces of salmon twice a week.

2. Bone broth

 One of the best options for people in need of collagen, bone broth does not in fact stimulate collagen production, but it actually contains a bioactive form of collagen that your body can instantly utilize. Chicken and turkey broth contain type II collagen which supports healthy joints, while beef broth contains type I collagen, which supports skin health. For best results, consume 6 to 12 ounces of bone broth every day.

3. Eggs

 Much like bone broth, eggs also contain collagen itself, directly within the yolk. There is also a lot of sulfur in eggs, which is vital for liver detoxification and collagen production. This ensures that any collagen-destroying toxins are eliminated from the body. Two eggs a day is perfect for best results. 

4. Chia Seeds

Chia seeds are full of omega-3 fatty acids which are required for the hydration and rejuvenation of your skin cells, leading to smoother and younger-looking skin. We'd recommend eating around 7 ounces of chia seeds a day.

5. Pumpkin seeds 

Since pumpkin seeds are full of zinc, they are perfect for people lacking in collagen for much the same reasons that salmon is. Fried pumpkin seeds are your best bet, since they are actually more nutritious than uncooked seeds. Adding two tablespoons of pumpkin seeds to salads every day would be ideal. 

6. Citrus Fruit

The large amount of vitamin C that citrus fruits contain helps amino acids to produce proline, an essential chemical for the production of collagen. You should try to eat a minimum of two servings of fruit a day if you want to get the most out of them. 

7 . Green Vegetables

Green vegetables contain chlorophyll, a pigment which boosts your skin's procollagen levels. Chlorophyll also protects your skin from aging, since it is used by your body to fight against free radicals and UV rays. If you are very physically active, then you should eat around 3 bowls of vegetables a day. More sedentary people should find that two and a half bowls are sufficient.

8. Berries

Plenty of berries, such as cranberries, blackberries, strawberries and raspberries contain ellagic acid, which helps protect your skin from being damaged by UV radiation, as well as a healthy dose of vitamin C. Most adults should aim to consume around 2.5 ounces of berries a day for best results. 

9. Avocados


The vitamin E that avocados contain helps to prevent the breakdown of collagen in your body. What's more, they also contain beneficial fats which boost skin health and increase collagen production. Eating around half an avocado a day should be sufficient. 

10. Tomatoes

Tomatoes are full of lycopene, which keeps your skin safe from UV light, while also stimulating collagen synthesis. Baked tomatoes contain quite a large amount of lycopene, while tomato juice contains the most. Drinking one glass of tomato juice each day will really make a difference.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Burn Your Belly Fat Naturally With These Spices and Herbs

 

Struggling to lose belly fat? What if the key to success was right on your spice rack? Spices don't just add flavor to your meals; they can also aid in weight loss and boost your health. This article explores the benefits of eight common spices and herbs that can help you melt away body fat. Packed with antioxidants, anti-inflammatory properties, and metabolic boosters, these spices can improve your metabolic rate, reduce inflammation, and control your appetite. Let's see what these powerful spices are. 

1. Cayenne Pepper   The fiery kick of cayenne pepper is more than just a party trick for daring foodies. This chili pepper has a secret weapon called capsaicin, a natural compound with useful weight-loss properties. Research suggests that capsaicin can act like a metabolic booster, increasing the amount of heat your body produces and helping you burn more calories throughout the day. Furthermore, capsaicin can influence your hunger hormones, helping you feel fuller for longer and reducing cravings.

Cayenne pepper can be used to season grilled meats or to add spice to your morning eggs. It's a delicious and potentially efficient way to help you lose weight. 

2. Turmeric
Turmeric has long been a staple of Asian cuisine, providing warmth and a stunning golden tint to meals. But did you know this sunshine-colored spice has a plethora of possible health benefits? Studies have found that turmeric, which contains curcumin, an anti-inflammatory ingredient, could reduce belly fat and increase weight loss by 5% in just one month. 

 Turmeric's versatility goes well beyond curries. Add a pinch to rice dishes, soups, or even a morning smoothie for a tasty and healthy way to include this old spice in your modern diet. 

3. Ginger
Ginger has a long history of use in traditional medicine. It is commonly used as a spice and has several possible health benefits. Recent research suggests that ginger may also play a role in weight management. Numerous studies have examined its potential to influence metabolic processes, enhance fat burning, and suppress appetite. While further research is needed, these findings merit a deeper look at ginger's potential applications in weight loss regimens. Whether fresh or powdered, ginger can be used to flavor stir-fries, smoothies, and drinks.

4. Fenugreek / Methi seeds

Fenugreek is a common household spice derived from Trigonella foenum-graecum, a plant belonging to the legume family. While primarily used in spice mixes, breads, and curries, recent studies suggest fenugreek may also play a role in weight management. These studies suggest that fenugreek can inhibit appetite and reduce food intake, factors that may contribute to weight loss. 

5. Oregano

Oregano, the herb you know from pizza, contains a compound called carvacrol, which studies suggest may help boost metabolism and break down fat cells. While research is ongoing, several studies have shown that carvacrol can reduce body weight and belly fat in mice fed high-fat diets. Oregano is unlikely to be a miracle cure, but including it in your diet alongside healthy eating habits can be a natural, flavorful way to aid in your weight reduction efforts.


6. Cinnamon The aromatic spice cinnamon is rich in antioxidants and offers several health benefits. Studies indicate that it can control blood sugar, possibly reducing cravings and minimizing blood sugar spikes that lead to fat accumulation. In addition, cinnamon may slow the breakdown of carbohydrates by decreasing the levels of certain digestive enzymes.

Remember that these effects are subtle, and cinnamon is most effective when used with a healthy diet and exercise regimen. However, sprinkling some over your morning porridge or adding a dash to your tea might be a delightful approach to getting a possible weight-loss boost.

7. Cardamom

This tiny pod delivers a powerful metabolic punch. Studies suggest it may boost your metabolic rate, allowing your body to burn calories more effectively. As a natural diuretic, it can also reduce water retention, which can cause belly bloating. Some research also suggests that cardamom may help regulate blood sugar and suppress appetite, leading to a lower overall calorie intake. So, sprinkle some cardamom over your yogurt, add it to curries, or make a cup of cardamom tea; its distinct flavor and possible weight-loss benefits may make it a delicious addition to any diet

8. Black pepper
Black pepper is a common household spice made from the dried fruit of Piper nigrum, a flowering plant native to India. Its key component, piperine, shows promise for weight management. Studies have shown that piperine promotes metabolism and nutrition absorption and prevents the formation of new fat cells in the body. It's also very easy to add to any dish.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

The 7 healthiest leafy greens for your skin and body

 Eat your greens”: it’s a phrase everyone has heard repeated since childhood, first from parents and grandparents and later from doctors and nutritionists. The advice to eat leafy green vegetables is truly a cornerstone of healthy eating across the globe. These plant-based foods are a veritable treasure trove of nutrients—vitamins, minerals, antioxidants and fibre—that not only protect us from many diseases but also support the heart, brain and immune system, promote healthy skin, boost vitality and help us maintain a healthy weight. It’s therefore essential to eat them regularly and rotate your choices to enjoy the benefits of each individual plant. Some of the healthiest leafy greens can also be enjoyed raw, ensuring that the nutrients aren’t compromised by cooking. This time of the year, supermarket aisles and local markets are overflowing with bright, vibrant green vegetables: to help you choose, we’ve selected eight of the healthiest leafy greens that are most beneficial for our health (and beauty). What’s more, when prepared creatively, they’re a delight for our palates as well.

Watercress

It has been repeatedly named the healthiest vegetable in the world. The humble watercress is truly an exceptional source of nutrients: one serving provides 100% of the recommended daily intake of vitamin K (which protects against osteoporosis); vitamin A, which plumps the skin; vitamin C, which contributes to collagen production; lutein and zeaxanthin, which protect the eyes; calcium, essential for healthy bones and antioxidants that defend against various diseases (including chronic ones). Add a handful of leaves from this detoxifying vegetable to your salad, cold soups like gazpacho or your smoothie. You can also use watercress to make a delicious pesto.

Kale

A long-standing obsession among wellness enthusiasts and celebrities, like Gwyneth Paltrow, Miranda Kerr, Beyoncé and Jennifer Aniston, kale is a legendary leafy green that epitomises health. It’s packed with antioxidants like polyphenols, flavonoids, vitamin C and beta-carotene, which not only protect against many diseases but also have anti-ageing effects and make your skin glow. Chop the kale leaves to make them easier to digest and let your creativity run wild in making imaginative salads with cottage chesse and raisins, for example, or with mung beans and cashews—and dress them with tahini sauce and toasted pumpkin seeds.

Spinach

Light, crisp (when consumed raw as baby spinach), low in calories and nutrient-rich, spinach is a winning choice, especially during the summer. These antioxidant and anti-inflammatory vegetables provide a cocktail of nutrients beneficial for skin, eye and heart health: vitamins A, E, C and K, beta-carotene, chlorophyll, lutein, zeaxanthin and minerals such as potassium, calcium, iron and magnesium. Enjoy them raw to preserve all their nutritional properties. And always get creative with new salads, pairing them with avocado, chopped walnuts and strips of tempeh, for example.

Seaweed

Technically marine organisms, seaweed (which also have green leaves) are considered as superfoods with a taste of the sea and an extraordinary source of nutrients. They are wrapped around maki sushi and used in soups and salads. These marine vegetables are rich in vitamins, minerals and antioxidants, as well as collagen (which supports the skin), stress-relieving magnesium and brain-boosting omega-3s. In addition, they stimulate hair growth and support thyroid and intestinal function. Sprinkle nori flakes over your salads, rice, spelt and quinoa or add a piece of wakame or kombu seaweed to your summer soups and pureéd soups (served slightly chilled), such as pea and sweet potato soup.

 

Arugula

A star ingredient in iconic Mediterranean salads, this pick has a legion of fans who love its distinctive flavour, which makes every dish unique and special. What’s more, it contains powerful anti-ageing antioxidants, vitamins such as vitamin A, vitamin C and vitamin K, minerals like calcium, potassium and iron and B vitamins such as folic acid (essential during pregnancy). It also aids digestion and helps replenish minerals. Don’t just eat it in salads: add it to smoothies, chop it up and sprinkle it over ceviche and carpaccio or toss a handful of raw arugula into dishes made with quinoa, barley, spelt or brown rice.

Swiss chard

Who would have thought? The humble Swiss chard (or beet greens) is a prime candidate for “beauty food,” providing the entire recommended daily intake of vitamin A (which promotes healthy skin) and even double the recommended daily intake of vitamin K, which is vital for strong bones. In addition, it provides vitamin C, which stimulates collagen production; biotin, which strengthens hair; potassium, which promotes diuresis and detoxification; lutein and zeaxanthin, which protect the eyes and magnesium, which helps reduce stress. Choose Swiss chard with thin ribs and tender leaves and enjoy it in salads, seasoned with crumbled feta and buckwheat croutons, for example.

Pak choi (or bok choi)

This vegetable (also known as Chinese cabbage), which originates from Asia and is now increasingly common globally, is an excellent addition to our arsenal of health-promoting vegetables, thanks to its numerous nutritional benefits. This plant with large green leaves provides beta-carotene, which protects the skin from the sun; antioxidant vitamin C; bone-strengthening vitamin K; as well as folate and minerals such as calcium, magnesium and potassium. To eat pak choi raw, choose the most tender bunches, cut them into thin strips and dress them with olive oil, lemon juice and soy sauce, along with pan-seared tofu cubes. Or cut the head in half, quickly sear it on the grill, season it with a few drops of soy sauce and lemon juice and sprinkle it with chopped parsley and slivered almonds.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Rosemary-Pecan Mashed Sweet Potatoes

These rosemary-pecan mashed sweet potatoes—a dish that bridges the gap between traditional mashed potatoes and something more exciting. This recipe delivers all the comfort of classic mashed potatoes with an elegant twist that sweet potato lovers will adore.

Why This Recipe Works  

The beauty of this dish lies in its simplicity and versatility. Unlike traditional mashed sweet potatoes that can skew overly sweet, this version strikes a perfect balance. The maple syrup provides just enough sweetness to complement the natural flavor of the potatoes, while the rosemary adds an herbaceous note that keeps things sophisticated. The real star, however, is the pecan topping—roasted with Parmesan, cayenne, and more rosemary, it creates a savory-sweet crunch that transforms each bite. 

Another major advantage? This is a make-ahead dish, meaning you can prepare it before your guests arrive and focus on other elements of your meal. The entire recipe comes together in just 20 minutes and serves 8 people generously.

Ingredients 

3 lb. small sweet potatoes 

1½ cups pecans, broken into pieces 

2 tbsp olive oil 

¼ cup grated Parmesan cheese 

⅛ tsp cayenne pepper 

3 tsp roughly chopped fresh rosemary (divided) 

3 tbsp pure maple syrup 

Kosher salt

How to Prepare  

Start by heating your oven to 425°F. The sweet potatoes get a head start in the microwave, which significantly cuts down on cooking time. Prick each potato with a fork and arrange them on a microwave-safe plate. Microwave on high for 6 minutes, then flip each potato and continue cooking for another 6 minutes until they're completely soft. Let them cool until you can handle them comfortably. 

While the potatoes are cooking, prepare the show-stopping pecan topping. On a rimmed baking sheet, toss the pecan pieces with olive oil, then add the Parmesan cheese, cayenne pepper, 2 teaspoons of the rosemary, and ½ teaspoon of salt. Spread everything in an even layer and roast for about 3 minutes until the pecans are fragrant and lightly toasted. Once they come out of the oven, toss them with the remaining teaspoon of rosemary. 

Now for the mashing: peel the cooled sweet potatoes and place them in a large bowl. Add the maple syrup and ½ teaspoon of salt, then mash until smooth. The consistency should be creamy but not runny—sweet potatoes naturally have more moisture than regular potatoes, so you won't need to add any butter or cream.

Transfer the mashed sweet potatoes to your serving dish and crown them with the rosemary-Parmesan pecans just before serving. The contrast between the smooth, slightly sweet potato base and the crunchy, savory topping creates an irresistible combination. 

Serving Suggestions

These mashed sweet potatoes pair beautifully with roasted meats, particularly turkey, pork tenderloin, or herb-crusted chicken. They're substantial enough to hold their own on a holiday table but refined enough for dinner parties. The dish works equally well for Thanksgiving, Christmas dinner, or any autumn gathering where you want to impress without spending hours in the kitchen. 

If you're making this ahead, prepare the mashed sweet potatoes and store them covered in the refrigerator. Warm them gently before serving and add the pecan topping at the last minute to maintain its crunch. This way, you'll have one less thing to worry about when your guests arrive, and you'll still serve a dish that looks and tastes like you spent all day in the kitchen.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Cloud Bread is the Latest Food Trend and it is Delicious - No Carbs

I didn't think it possible to prepare bread with no carbs, but this recipe proved me wrong. Known as cloud bread, this carb, and gluten-free bread is soft, airy and fluffy, and so delicious - it practically melts in your mouth. It is an ideal replacement for traditional homemade bread, and it is also high in protein. 

So how do you make it? 

All you need is three ingredients: eggs, cream cheese and cream of tartar. The recipe below includes a couple of optional ingredients too - bits of rosemary were added for a more flavorful kick. The result? Patty-shaped bread, or as the name implies, clouds.

Ingredients  

3 eggs, separated 

3 tbsp cream cheese 

1/4 tsp baking powder (or cream of tartar) 

Optional:  

1 tbsp of honey (or a natural sweetener) 

Salt 

Garlic Powder 

Rosemary

Instructions:  

1. Preheat the oven to 300°F. Meanwhile, separate the eggs, removing the yolk from the white. 

2. In one bowl, mix the egg yolks, cream cheese, and honey until smooth. 

3. In the second bowl, add 1/4 teaspoon baking powder (or cream of tartar if using) to the whites and beat the whites on high speed until they are fluffy, with firm peaks. The egg whites should have a whipped cream consistency. 

4. Then, fold the egg yolk mixture into the egg whites carefully and slowly, retaining, as much as possible the fluffiness of the egg whites. Do not let the mixture melt. 

 5. Spoon the mixture into 10-12 even rounds on a baking sheet and sprinkle with rosemary (if using) and put in the oven. 

6. Bake the bread for 17 to 20 minutes on the middle rack, then broil for 1 minute until they become golden brown. 

7. Remove from the oven, leave to cool and enjoy. 

Storage: Cloud bread may be stored in a container for three days on the counter and seven days in the refrigerator. It can also be stored in the freezer. 

Enjoy! This guilt-free treat works great as a hamburger bun or sandwich bread. You can toast it and enjoy with jam for a tasty breakfast.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs