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All Natural Detox Solutions - Andsworld Blog

  • Salmon and Brown Rice

    ½ cup short-grain brown rice
    1 tsp. butter
    ¼ cup fresh pineapple, chopped and drained
    ¼ cup fresh basil leaves, cut into thin strips
    Wet Rub:
    1 tsp. soy sauce
    ½ tsp. honey
    ½ tsp. fresh ginger, grated
    ½ tsp. crushed red pepper
    ½ tsp. black strap molasses
    1 tbsp. olive oil
    2 tbsp. toasted sesame oil
    1 tsp. freshly ground black pepper
    Pinch of salt
    Two 3-oz. wild salmon fillets
    1 tbsp. olive oil
    ¼ cup chives, finely chopped

    Preheat oven to 375°. Add rice to 1 cup boiling water; reduce to simmer. Cover and cook approximately 20-30 minutes or until all water is absorbed and rice is tender. Remove from heat; gently stir in butter, pineapple and basil. Cover and set aside. In a small bowl, combine all wet rub ingredients except black pepper. Wash salmon and pat dry. Glaze top of fish liberally with wet rub; dust with black pepper. Heat olive oil in medium skillet on medium-high heat. Place salmon, skin side down, in skillet and cook approximately 3-4 minutes or until skin turns crisp. Place skillet in preheated oven for 6-8 minutes or to desired doneness. Serve rice and salmon on a plate; garnish with chives.

    Tip: Salmon is a great way to get your Omega-3 fatty acids, and it’s delicious too!

  • 10 Foods That Fight Adult Acne (and Foods that Trigger Breakouts)

    According to the American Academy of Dermatology, half of all women suffer from adult acne. Beyond that, almost all of us struggle through the occasional pimple flare-up now and then. We all want clear, blemish-free skin. Find out what’s causing those painful breakouts, and how your diet can actually help make it better.

    Woman eating red grapes Continue reading

  • Gilled Chicken Caesar Salad

    3 tbsp. lemon juice
    2 tsp. Dijon mustard
    3 anchovies,, coarsely chopped
    1 small clove garlic, coarsely chopped
    2 tbsp. extra virgin olive oil
    ¼ cup grated parmesan cheese
    ½ tsp. freshly ground black pepper
    7 cups chopped romaine hearts
    1 lb. boneless, skinless chicken breasts, roasted and sliced
    1 cup croutons (preferably whole-grain)
    1 whole lemon, cut into wedges

    To prepare the dressing, blend lemon juice, mustard, anchovies, and garlic in a food processor until smooth. Gradually add olive oil and process until creamy. Add cheese and pepper; pulse until combined. For the salad, combine romaine, chicken and croutons in a large bowl. Add dressing and toss well. Serve and garnish with lemon wedges.

    Extra Tip: To make your own whole-grain croutons, cut fresh whole-grain bread into cubes (about 1 cup) and place in a bowl. Add 1 tbsp. olive oil and a pinch each of sea salt, fresh-ground pepper and garlic powder. Toss well. Pour onto a baking sheet and toast at 350° until crispy (approximately 10-20 minutes), turning occasionally.

  • Classic turkey Wrap with a side salad

    2 slices whole-grain bread
    1 tsp. regular mustard or Dijon
    6 thin slices of turkey
    1 cup mixed greens
    1/2 cup carrots
    1/2 cup grape tomatoes
    2 Tbsp. raisins
    2 Tbsp. vinaigrette
    1 whole wheat tortilla
    1/2 avocado, chopped
    2 1/2 oz. turkey
    1 cup spinach

    Choose bread with fewer than 100 calories a slice. Spread mustard on
    bread and top with turkey. Serve with side salad of greens, carrots,
    grape tomatoes, raisins, and vinaigrette.

    3 cups Romaine lettuce, shredded
    1/2 cup tomatoes, diced
    1/2 cup green peppers, diced
    3/4 cup canned black beans, rinsed and drained
    4 tbsp salsa
    1 ounce tortilla chips, crushed (about 12)
    2 tbsp shredded low-fat cheddar cheese

    Toss lettuce, tomatoes, peppers and beans with salsa. Top with chips and cheeseWrap turkey, avocado and spinach in tortilla. Serve nectarine on side.

  • Fresh & Spicy Grilled Fish Tacos


    1 tsp. extra virgin olive oil
    1 small sweet onion, chopped
    2 cloves garlic, crushed
    Sea salt and freshly ground pepper to taste
    1 cup low-sodium chicken broth
    2 large tomatoes, diced
    ½ tsp. ground cumin
    ½ tsp. chipotle chili powder
    1½ lbs. Grilled white, flaky fish (such as grouper or halibut)
    Juice of 1 lime
    12 corn tortillas

    Heat oil in large skillet over medium heat. Sauté onion and garlic until tender and lightly browned.Season with salt and pepper. Add chicken broth and tomato; season with cumin and chili powder. Bring to a boil and reduce heat to low. Add fish and sprinkle with lime juice. Cook 15-20 minutes, or until fish flakes easily with a fork. Wrap in warm corn tortillas and serve.

  • High-Fiber Tuna Salad


    One 15-oz. can great northern beans
    Two 2-oz. cans light tuna (no salt added)
    ½ tbsp. fresh lime juice
    2 tbsp. extra virgin olive oil
    1 tbsp. fresh parsley, chopped
    1 ½ tbsp. chopped shallots
    10 cherry tomatoes, quartered
    Sea salt and pepper to taste

    Mix all ingredients in a medium bowl and toss well. Refrigerate for approximately 3 hours. Serve and enjoy.

  • Sunrise Sandwich with Turkey

    1 tsp canola or olive oil
    1 egg
    salt and black pepper to taste
    2 oz smoked turkey breast
    1 slice American, Cheddar, or pepper Jack cheese
    1 thick slice tomato
    1 whole-wheat English muffin, or Bagel split and toasted

    Heat the oil in a small nonstick skillet or saute pan over medium heat
    until hot. Add the egg and gently fry until the white is set but the
    yolk is still runny, about 5 minutes. Season with salt and pepper.
    2.Place the turkey on a plate, top with the cheese, and microwave for
    30 to 45 seconds, until the turkey is hot and the cheese is melted.
    3.Place the tomato on the bottom half of the English muffin and season
    with salt and pepper. Top with the turkey and egg. Slather the
    guacamole on the top half of the muffin and crown the sandwich.

    Recipe Notes

    Smoked meat products can be high in sodium. Look for turkey with fewer
    than 500 milligrams of sodium per serving.

  • The 5 Best Workouts To Burn The Most Calories

    Why do you workout? Depending on the individual, there are many answers to that question. You might be trying to build more muscle, lose a couple of pounds, counteract stress, or just to feel better about your overall health. These are all great reasons to workout, but one reason you won’t hear for sure is, “to waste time.” Most of us don’t have enough time in the day as it is, so when we do make the time to workout, we want get the most out of it as possible. Even if you’re working out for an hour or religiously following a strict exercise routine, just because you’re sweating doesn’t mean that you’re getting the workout you think you’re getting. How can you change that? Here are five different workouts you should consider trying to increase the calories you burn.

    Workouts Continue reading

  • 100% whole wheat French Toast with Turkey Bacon

    2 thick slices of whole wheat bread (about 1.5 inches thick)
    ¼ cup milk (I use 1%)
    2 pieces if Turkey Bacon
    2 eggs
    1 teaspoon of cinnamon
    1 tablespoon of vanilla extract
    In a medium size mixing bowl, combine the milk, vanilla, cinnamon, and eggs. Continue reading

  • Almond Blueberry Oatmeal

    "This recipe is filling, nutritionally balanced, and full of fiber, so
    it keeps my hunger at bay with no need to eat for hours. The soy milk
    and syrup make it especially rich and satisfying. "

    1/2 cup old-fashioned plain oats
    1 tablespoon of Go Lean Crunch cereal or granola.
    10 chopped almonds, and a
    sprinkle of cinnamon.
    1 cup soy milk or water
    1/4 cup blueberries
    1 tablespoon maple syrup
    1 tsp honey
    1 tablespoon almond extract
    Mix the oats, milk, almonds, honey,

    Combine the milk or water and oats in a medium saucepan over
    medium-high heat and bring to a boil. (Use more or less liquid to
    reach desired consistency.) Reduce the heat to low and simmer for 5

    . Cook for 10 to 20 more minutes - stirring occasionally - until the oats are softened to desired consistency.

    Pour dry ingredients into wet and stir until combined. Stir in sliced almonds and 1/4 cup frozen blueberries. Pour mixture into prepared bowl. In a medium bowl, whisk together milk, and almond extract.

    Serve topped with the blueberries and maple syrup.

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