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Top 5 Heart Healthy Foods | Heart healthy meals | Heart healthy food

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Top 5 Heart Healthy Foods | Heart healthy meals | Heart healthy food

Heart disease is a leading cause of death worldwide. But did you know that eating the right foods can help reduce your risk?
Here are the top 5 heart-healthy foods to add to your grocery list.

Salmon – Rich in omega3fatty acids, which can reduce inflammation and lower triglyceride levels.

Blueberries – Packed with antioxidants, which can help prevent the oxidation of LDL cholesterol and reduce blood pressure.

Spinach – A great source of vitamins, minerals, and fiber, which can all contribute to heart health.

Walnuts – Contains unsaturated fats and antioxidants, which can lower cholesterol and reduce inflammation

Oatmeal – High in soluble fiber, which can lower cholesterol and reduce the risk of heart disease.

By incorporating these heart-healthy foods into your diet, you can take a proactive approach to protecting your heart health

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What Foods Help Hair Growth?

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Hot peppers, soy foods, and pumpkin seeds may help with hair loss.

Androgenic or androgenetic alopecia is one of the most common chronic problems seen by dermatologists. In men, it’s called male pattern hair loss, and in women, it’s called female pattern hair loss. It’s characterized by progressive hair loss, mostly of the central scalp. I’ve talked about hair-loss supplements and hair-loss drugs; what about foods for hair loss? What role might diet play in the treatment of hair loss?

Human experiments with fecal transplants offer a clue to how powerful our microbiome is, with reports of improvements in hair loss after a “fecal slurry made from freshly passed stools” from a donor was administered into another person’s colon. These weren’t just subtle improvements. As you can see below and at 1:14 in my video Food for Hair Growth, a totally bald guy started growing back hair a few months after a fecal transplant.

A little more than a year later, his hair had completely regrown, as you can see below and at 1:18.

The moral of the story is not to drink brown smoothies, but to keep your good gut bugs happy.

Population studies have found that male pattern baldness is associated with poor sleeping habits and the consumption of meat and junk food; whereas protective associations were found for the consumption of raw vegetables and fresh herbs, as well as frequently consuming soymilk. Drinking soy beverages on a weekly basis was associated with 62% lower odds of moderate to severe hair loss, raising the possibility that there may be protective compounds in plants.

Complementary and alternative medicine treatments “boast the ability to ‘cure’ hair loss ‘safely’ with ‘less side effects’ than conventional medicine. However, it is important…to look beyond the overarching claims and marketing to critically review the literature.” For example, many studies have little relevance because the evidence was obtained from shaved rodents. (Hey, let’s smear shaved mice with bee venom!) And even when researchers do clinical studies on actual people, sometimes there’s no placebo control, so there’s no way to know if the food had anything to do with the results.

But there has been a randomized, double-blind, placebo-controlled study of compounds in hot peppers and soy, showing significantly higher promotion of hair growth. Below are some before-and-after pictures of both men and women, which you can also see at 2:49 in my video.

What doses were they taking? They took 6 milligrams of capsaicin a day and 75 milligrams of isoflavones. What does that look like in real food? You can get 6 milligrams of capsaicin in just a quarter of a fresh jalapeno pepper. That sounds pretty doable. You can get 75 milligrams of isoflavones by eating ¾ of a cup of tempeh or just straight soybeans. Soy nuts (dry-roasted soybeans) are even more concentrated, but given the formation of advanced glycation end-products in high-fat, high-protein foods prepared at high temperatures, I’d suggest avoiding routinely eating roasted or toasted nuts, seeds, or soy.

There’s also been a randomized, double-blind, placebo-controlled trial of pumpkin seed oil. Where did that idea come from? In 2009, a study out of South Korea found that randomizing men with BPH—benign prostatic hyperplasia, also known as enlarged prostate glands—to just 320 milligrams of pumpkin seed oil a day (that’s about a 16th of a teaspoon, so just a few drops a day) improved urinary flow rates. Urinary flow continued to kink off and decline in the control group, but those taking the equivalent of eating just two single pumpkin seeds a day saw a significant improvement, as you can see below and at 4:18 in my video.

That would seem to be an anti-androgen effect, so maybe it would help with hair loss. It seems to work in mice when used topically, but what about in people just eating pumpkin seeds? Sadly, we often throw away pumpkin seeds, squash seeds, watermelon seeds, and they actually have a “rich repertoire” of nutrition. But you don’t know if they actually work for hair loss until you put them to the test.

In a study, 76 men with male pattern baldness received either 400 milligrams of pumpkin seed oil a day hidden in capsules or placebo capsules for a few months. (Again, 400 milligrams is like eating two or two and a half pumpkin seeds a day.) The researchers measured scalp hair growth with all sorts of objective and subjective measures, and after 24 weeks of treatment, self-rated improvement and satisfaction scores in the pumpkin seed oil group were higher, and they objectively had more hair—a 40% increase in hair counts compared to only 10% in the placebo group. Below are some representative before-and-after shots of the improvement in hair coverage on two and a half pumpkin seeds’ worth of daily oil, which you can also see at 5:25 in my video.

Show those pictures to investigators blinded to group assignment, and they rate the placebo groups as getting slightly worse over time but the pumpkin seed oil group getting significantly better. In the pumpkin seed oil group, 95% were rated as either unchanged or improved, whereas in the placebo control group, more than 90% were classified as unchanged or worsened. Given such a pronounced effect, might we be worried about sexual side effects? Researchers used an index of erectile dysfunction before and after the study and found no evidence of adverse effects.

Doctor’s Note

This is the last in a three-part series on hair loss and growth. The previous two blogs were Do Hair Growth Supplements Work? and The Benefits and Risks of Hair Loss Drugs.

A handful of pumpkin seeds would satisfy my Daily Dozen recommendation for nuts and seeds. See Dr. Greger’s Daily Dozen Checklist.

 



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​How to Gain Weight Fast: ₹50 Diet से 3-5 Kg वजन बढ़ाएं

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Creamy Pesto Pasta (With Cottage Cheese)

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This easy Creamy Pesto Pasta with cottage cheese is a great way to increase protein without adding many calories. Since it’s blended until smooth, you can’t even taste it once it’s mixed with the basil pesto.

Creamy Pesto Pasta (With Cottage Cheese)

Cottage Cheese Pesto Pasta

Since adding cottage cheese to my cottage cheese pasta sauce, I was curious how it would taste with pesto. My husband and daughter are never on board when I tell them there’s cottage cheese in anything I’m making, so I wasn’t expecting them to love this cottage cheese pesto pasta as much as they did! The cottage cheese blends seamlessly into the pesto, making the sauce extra creamy while adding extra protein. Of course, they still have no idea I added cottage cheese, and, the way I see it, they never need to know.

Why You’ll Love This Secret Ingredient

Gina @ Skinnytaste.com

If you want to add a protein boost and achieve an ultra-smooth texture without the high calories of traditional heavy cream or excess oil, this healthy creamy pesto pasta is your new go-to.

  • Texture: When blended, cottage cheese transforms from curdy to silky smooth, mirroring the consistency of a high-end Alfredo sauce.
  • Nutrition: It turns a standard bowl of pasta into a much more satiating meal, thanks to the significant increase in protein (14.5 grams per serving!).
Gina signature

Ingredients You’ll Need

This simple pasta dish has 3 main components: pasta, cottage cheese, and basil pesto. Refer to the recipe card below for exact measurements.

Creamy Pesto Pasta

  • Pasta: I used mezze rigatoni (short tubes), but any pasta shape will work.
  • Low-fat cottage cheese: Good Culture is my go-to since it’s thicker than most other brands.
  • Garlic: Use 2 or 3 cloves, depending on their size and how strong of a garlic flavor you want.
  • Fresh basil is my favorite herb during the summer.
  • Liquid: Water and olive oil help thin the sauce.
  • Cheese: Use Parmesan or Pecorino Romano in the pesto, and save some to grate over your pasta before serving.
  • Lemon juice also thins the sauce and adds bright acidity.
  • Kosher salt and black pepper for simple seasoning

How to Make Creamy Pesto Pasta

Don’t forget to save the pasta water! While it boils, grab a measuring cup or mug and place it by the pot as a visual reminder. The pasta water helps create a silky, smooth sauce. See the recipe card at the bottom for printable directions.

  1. Blend the cottage cheese and 2 tablespoons of water in a small blender until smooth.
  2. Make the pesto: Process the garlic in a food processor, then add the basil. Once everything’s finely chopped, add the remaining water, cheese, oil, lemon juice, salt, and pepper.
  3. Boil the pasta in a large pot of salted water, according to package directions. One minute before draining, scoop out ½ cup of pasta water. Then, drain the pasta, return it to the pot, and let it sit for a few minutes before mixing with the cottage cheese. Doing it immediately will make the cottage cheese break and become grainy.
  4. Add the sauces: Stir the pesto into the pasta, then mix in the cottage cheese until there are no more white streaks. If it’s too thick, add a tablespoon of pasta water at a time.
  5. How to serve: Top the pesto pasta with grated Parmesan, basil leaves, and extra salt and black pepper.
Creamy Pesto Pasta (With Cottage Cheese)

Pro Tips for the “Hidden” Texture

To ensure your family is none the wiser, follow these two simple steps:

  • Blend The Cottage Cheese: Use a high-speed blender or immersion blender to process the cottage cheese until it’s completely smooth before folding it into your pesto. This eliminates the “curd” texture that often makes people hesitant.
  • Add a splash of water or even milk to your blender when mixing the cottage cheese. This helps emulsify the sauce, creating that professional, restaurant-quality coating that clings perfectly to every noodle.

Variations

  • Gluten-free: You can make this dish with any type of pasta, including gluten-free or high-protein pasta.
  • Cottage cheese: Feel free to use whole milk cottage cheese for an even creamier sauce, but I don’t recommend fat-free because it would make the sauce too thin.
  • Protein boost: Add grilled chicken or shrimp.
  • Vegetables: Stir spinach or peas into the hot pasta.
  • Herbs: Try making the pesto with half basil and half parsley or chives.
  • Make it spicy: Sprinkle your bowl with crushed red pepper flakes. 

What to Serve with Creamy Pesto Pasta

This high-protein pesto pasta can be a main dish with some vegetables on the side or a side dish with chicken, meat, or seafood.

Storage and Meal Prep Tips

  • Meal prep tip: Make the pesto and whipped cottage cheese a day early. Then, when it’s time to cook dinner, just boil the pasta and stir in the sauces. 
  • Refrigerate pesto pasta for up to 4 days. If you’re packing it for lunches, store it in smaller glass containers so they’re ready to go.
  • Reheat: You can microwave the dish or reheat it on the stove over medium-low heat. Just don’t turn the heat up too high, or you risk the sauce curdling. If the pasta has absorbed most of the sauce, add a splash of water, milk, or broth to thin it out.
  • Freeze for up to 3 months; thaw in the fridge the day before.
  • Leftover tip: Instead of mixing the pesto cottage cheese sauce with the pasta before serving, keep the two separate and add the sauce to individual portions. That way, you won’t have to worry about the pasta soaking up the sauce.
Creamy Pesto Pasta (With Cottage Cheese)

More High-Protein Pasta Recipes You’ll Love

Looking for more ways to use cottage cheese? Check out my healthy cottage cheese recipes.

Skinnytaste High Protein cookbook protein

Prep: 15 minutes

Cook: 14 minutes

Total: 29 minutes

Serving Size: 1 ½ cups (scant)

  • Bring a large pot of generously salted water to boil.

  • Add the cottage cheese to a small blender with 2 tablespoons water, and process for about 15 seconds until smooth. Set aside.

  • Add garlic cloves to the food processor. Turn on for 15 to 30 secs until minced. Add the basil and continue processing until finely chopped. Add 3 to 4 tablespoons water, parmesan cheese, olive oil, lemon juice, salt, and pepper. Process until smooth throughout.

  • Once the pot is boiling, cook the pasta al dente, according to package directions. About 1 minute before draining, remove 1/2 cup pasta water and set aside. Drain the rest and pour the pasta back into the pot, remove from heat, let sit 2 minutes off the heat to prevent the sauce from breaking.

  • Pour in the pesto and stir, then the cottage cheese and stir well, until no streaks remain and the sauce and pasta are coated throughout.

  • If you would like the sauce any thinner, you may add reserved pasta water 1 tablespoon at a time until it reaches your desired consistency.

  • Top off with extra grated parmesan cheese, fresh basil leaves, and some extra salt and cracked black pepper, if desired.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Serving: 1 ½ cups (scant), Calories: 340 kcal, Carbohydrates: 54 g, Protein: 14.5 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 6.5 mg, Sodium: 228.5 mg, Fiber: 6.5 g, Sugar: 3.5 g

ପତଳା ପିଲାକୁ ଗୋଲୁ ମୋଲୁ କରିବାର ସହଜ ଉପାୟ | Baby Weight Gain Tips

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ପିଲାର ଓଜନ ବଢ଼ାଇବା ପାଇଁ ମୁଁ କଣ କଣ ଖାଦ୍ୟ ଦେଉଛି ସେଥିକି ଏହି ଭିଡିଓରେ ସେୟାର କରିଛି। ଯଦି ଆପଣଙ୍କ ପିଲା ପତଳା ଅଛି କିମ୍ବା ଭଲ ଖାଉନାହିଁ, ତେବେ ଏହି ଭିଡିଓ ଆପଣଙ୍କ ପାଇଁ ଉପକାରୀ ହୋଇପାରେ।

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Bean and Cheese Burrito

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Bean and Cheese Burrito

Seasoned refried beans, salsa, and lots of melty cheese make for an epic Bean and Cheese Burrito recipe! This is one that’s all about technique and I’ll show you how to make sure your homemade burritos have the perfect golden crisp exterior and creamy filling.

A bean and cheese burrito cut in half, filled with beans and melted cheese, next to a bowl of red salsa and a sprig of cilantro.

You’ll never buy frozen bean burritos again!

cookbook author erin clarke of well plated

I know the old cliché is that college students subsist entirely on ramen noodle packets, but for me, bean and cheese burritos were the other half of my diet. They were cheap, they didn’t take up much space in the freezer, and they were a pretty good source of protein.

In other words, they were good enough. But when you make your own bean burritos at home, you can go from good enough to great. Fantastic, even!

And you can pop them in the freezer for your own DIY frozen bean and cheese burritos. (My Vegetarian Burritos and Beef Burritos are great for freezing too.)

There are a few tricks that I’ll share with you as we go along, but I found that the big game-changer was making my own refried beans instead of relying on the canned version. Not only is the flavor better, but the texture is on point too—perfectly creamy rather than pasty.

Oh, and don’t skip toasting the burritos in the skillet at the end! I think the contrast between the crispy outside and the creamy inside is what makes these burritos the best.

Five browned bean and cheese burritos on a light surface next to a small bowl of red salsa.

Ingredients and Substitutions

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • Canola Oil. Avocado oil or another neutral cooking oil works just as well.
  • Yellow Onion. Dice the onion into evenly-sized pieces so they all cook at the same rate.
  • Seasonings. Kosher salt, garlic powder, ground cumin, and black pepper give the beans some Tex-Mex flair.
  • Pinto Beans. Pinto beans become especially creamy when mashed or pureed, making them an excellent choice for our refried beans (which, despite their name, are not even fried once, let alone twice).
  • Prepared Salsa. I prefer a smooth, restaurant-style salsa because it disappears into the beans and creates a more cohesive filling. Chunky salsa works too if you want a little more texture.
  • Sharp Cheddar Cheese. Okay, sharp cheddar isn’t exactly authentic Mexican cheese, but I appreciate the more assertive flavor with the bean filling. Monterey Jack also works if you want something milder.
  • Flour Tortillas. Large 9- to 10-inch tortillas are best; they often (helpfully!) say “burrito size” on the packaging.
  • Nonstick Spray or Butter. For crisping the burritos. I like butter because it adds a little flavor too.

Step-By-Step Instructions

Cook the Onion (photo 1). Heat the oil in a large skillet over medium-low heat. Add the onion and cook for about 8 minutes, stirring occasionally, until it’s softened and beginning to turn golden.

Build the Filling (photo 2). Stir in the seasonings and cook for 30 seconds, or until the spices are fragrant. Add a can of pinto beans with the liquid; drain and rinse the second can, then add it along with the water and salsa. Bring to a simmer.

Mash the Beans (photo 3). Using a potato masher or the back of a wooden spoon, mash the beans until they’re as smooth or chunky as you like. Continue simmering for about 10 minutes, stirring often, until the beans are thickened but still creamy.

Warm the Tortillas. Stack the tortillas on a plate. Cover with a lightly damp paper towel and microwave for about 30 seconds. Warm tortillas are more pliable and less likely to crack.

Assemble. Sprinkle about 2 heaping tablespoons of cheese down the center of each tortilla. Top with about ½ cup bean filling and 2 tablespoons of cheese (photo 4). Fold in the short sides first, then roll tightly from one long side to the other (photo 5).

Crisp the Burritos (photo 6). Heat a nonstick skillet over medium heat. Lightly coat with nonstick spray or melt a small amount of butter. Place the burrito seam-side down. Cook for 1 to 2 minutes per side, until golden brown and crisp. Cool slightly, then slice and ENJOY!

Erin’s Testing Notes

I was trying to make the beans super creamy and the secret ended up being leaving one of the cans of beans undrained. The liquid gives the filling a satisfying richness, without the need for any additional ingredients.

I personally prefer a smooth restaurant style salsa for this recipe (as opposed to a chunky salsa) because it disappears into the beans, but it’s all personal preference.

A bean and cheese burrito cut in half shows beans and melted cheese, served with a small bowl of red salsa.

What to Serve with Bean and Cheese Burritos

  • Dipping and Topping Options. Like sour cream, Guacamole, Salsa Roja, and Cilantro Lime Crema.
  • Rice. Cilantro Lime Rice would be perfect!
  • Salad. This Mexican Street Corn Salad is always a crowd-pleaser.
A bean and cheese burrito cut in half, filled with beans and melted cheese, next to a bowl of red salsa and a sprig of cilantro.

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Bean and Cheese Burrito

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Bean and cheese burritos are filled with creamy beans and melty cheese, then crisped until golden for an easy, satisfying meal.
Course Dinner, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 burritos
Calories 407kcal
Author Erin Clarke / Well Plated

Ingredients

  • 1 ½ tablespoons canola oil or similar neutral cooking oil
  • ½ cup yellow onion diced
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 2 15-ounce cans pinto beans
  • ½ cup water
  • cup prepared salsa plus additional for serving
  • 2 cups shredded sharp cheddar cheese or Monterey Jack
  • 6 large flour tortillas 9- to 10-inches
  • Nonstick spray or butter, for crisping the burritos

Instructions

  • In a large skillet, heat the oil over medium-low. Sauté the onion until softened and turning golden, about 8 minutes.
    Diced onions cooking in a large silver skillet on a light-colored countertop.
  • Stir in the salt, garlic powder, cumin, and black pepper, coating the onions.
    Chopped onions being sautéed and lightly browned in a metal frying pan on a light surface.
  • Add one can of pinto beans with its liquid. Rinse and drain the second can of beans, then add to the pan. Add the water and salsa.
    A skillet filled with pinto beans simmering in a seasoned, reddish-brown broth.
  • Bring to a simmer over medium-high heat. With a potato masher or the back or a large spoon, lightly mash the beans and stir, leaving them as smooth or chunky as you like. Continue simmering, stirring often to prevent sticking, until the beans are thickened but spreadable, about 10 minutes. Taste and adjust the seasoning as you like.
    A skillet of refried beans being mashed with a metal potato masher on a light-colored surface.
  • To make the tortillas easier to roll, stack them on a plate, cover with a lightly damp paper towel, and microwave for 30 seconds.
  • Assemble the burritos: Down the center of each tortilla, sprinkle a 2 heaping tablespoons of cheese so it forms a line. Top with one-sixth of the mashed beans (about 1/2 cup). Add another 2 heaping tablespoons cheese on top. Fold the short sides of the tortillas over the filling to seal the ends, then lift one of the long sides up and over the filling, rolling to seal. Repeat with the remaining burritos.
    Flour tortilla topped with refried bean mixture and shredded cheddar cheese on a light surface.
  • When ready to eat, warm a medium nonstick skillet over medium heat. Lightly mist with nonstick spray (or melt a little butter in the skillet). Place a burrito in the skillet seamside down. Cook on each side until golden, 1 to 2 minutes per side. Let cool a few minutes, then slice and serve.
    A browned burrito cooking in a white frying pan, sunlight casting striped shadows on the surface.

Notes

  • TO STORE: Wrap leftover burritos individually and refrigerate for up to 4 days.

  • TO FREEZE: Wrap each burrito tightly in foil or plastic wrap, then place in a freezer-safe bag for up to 3 months.

  • TO REHEAT: For the crispiest tortilla, warm thawed burritos in a skillet over medium heat until heated through. You can also microwave them for convenience, then finish them in the skillet for a minute or two if you’d like the outside crisp.

Nutrition

Serving: 1(of 6) | Calories: 407kcal | Carbohydrates: 41g | Protein: 18g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 1232mg | Potassium: 556mg | Fiber: 8g | Sugar: 4g | Vitamin A: 518IU | Vitamin C: 3mg | Calcium: 390mg | Iron: 3mg

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Post Pregnancy Weight Loss Of 26 kgs | | Fat to Fit | Fit Tak

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It is difficult to lose weight after pregnancy, but she lost 26 kgs! Watch the video to know what all she did to achieve her goal.

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Q and A: about Nutrition And Dietetics 🥼🥼 (philippines) | Nadine Vestil

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Hey guys! So we just hit 500 subscribers… i’m so thankful for the unending support that you gave me even though i dont consistently post ND related videos cause i myself is still a student.. Again for those who are asking for notes from me, i’ll be posting all my notes at my etsy shop, link below!

Etsy Shop: ProcrastiNotesPh
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Zero Carb Bread! Just 2 ingredients!

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Full recipe is on lilsipper.com

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