Healthy eating

Eating healthy isn't all about dieting to lose weight, it's more for having a healthy, longer life. Benefits of eating well include resistance to illness, higher energy levels, and a better immune system. Good nutrition keeps your muscles, bones and other body parts strong. A proper diet reduces the risk of heart disease, diabetes, bone loss and anemia. Eating more fiber can prevent constipation and gastrointestinal diseases. The older you get calcium and other minerals move out of your bones faster than they are replaced. To help counter the loss of bone the National Institute of Health recommends you intake at least 1200-1500 mg of calcium supplement. Eat more fruits and vegetables, the more brightly colored fruits and veggies the more essential nutrients you'll get. Make sure the grains you buy are whole grain products to ensure you get the fiber and energy you need. Pick out leaner meats including poultry and fish.

Here are a couple healthy recipes I found to try out:


Bran Cereal Muffins

1 cup whole bran cereal
1 cup milk
1 egg
¼ cup corn oil
¼ cup honey
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 ¼ cups whole-wheat flour, unsifted

Preheat oven to 400 degrees Fahrenheit. Mix bran cereal and milk in a bowl, and let stand 1 or 2 minutes. Add egg, oil and honey. Beat well. Combine remaining ingredients and stir until well mixed. Add to liquid mixture and stir only until mixed. Spoon into 12 greased muffin tins. Bake about 20 to 25 minutes. Makes 12 medium-sized muffins.


Pasta with tomato and peas

Ingredients

* 1 pound linguine
* 3 tablespoons extra-virgin olive oil
* 3 shallots, chopped
* 2 garlic cloves, minced
* 1 carrot, diced
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 5 tablespoons tomato paste
* 1/2 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon dried parsley
* 1 1/2 cups frozen peas, thawed
* 1/4 cup grated Parmesan
* 1/4 cup grated Romano

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.

Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.