Healthy Summer Foods and Recipes

Doesn't that look good ? Summer food always looks good and surprisingly many summer foods are good for you. So, we looked for real flavorful summer foods that are good for you and found some great recipes from  food network.com that you can use this summer. Here is the recipes including the one in the picture.

Sausage and Peppers Skewers

Ingredients
1 cup couscous
2 bell peppers (red and yellow), cut into chunks
1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
1 large red onion, cut into chunks
1 cup cherry tomatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup fresh parsley
1/4 cup fresh cilantro
4 scallions, roughly chopped
1 tablespoon white wine vinegar

Directions
Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.

Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.

Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.

Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.

Per serving: Calories 396; Fat 13 g (Saturated 2 g); Cholesterol 56 mg; Sodium 356 mg; Carbohydrate 45 g; Fiber 5 g; Protein 24 g

Grilled Steak and Papaya Salad

Ingredients
4 cloves garlic, chopped
1 Thai bird chile, chopped
2 tablespoons soy sauce
1 tablespoon fresh lime juice
2 to 3 tablespoons honey
1/4 cup peanut oil
1 1/2 pounds beef tenderloin
Salt and freshly ground pepper

Directions
Place garlic, chile, soy sauce, lime juice, honey, and oil in a mini food processor and process until smooth. Place beef in a small baking dish, pour the marinade over, and turn to coat. Cover and marinate in the refrigerator for 1 hour.

Preheat the grill to medium-high. Remove the beef from the marinade and season it with salt and pepper. Grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes. Remove from grill and let rest 10 minutes before slicing into 1/4-inch thick slices.

Papaya Dressing:
1 shallot, peeled and finely chopped
2 Thai bird chiles, finely chopped
1 tablespoon chopped fresh mint
1/2 cup rice wine vinegar
2 teaspoons sugar
2 tablespoons fish sauce
8 large red romaine lettuce leaves, cut into strips
1 bunch watercress
1 large green papaya, peeled and thinly shredded
2 carrots, peeled and thinly shredded
1/4 cup chopped roasted peanuts, for garnish
Chopped cilantro, for garnish

In a small bowl, whisk together the shallot, chiles, mint, vinegar, sugar, and fish sauce. Set aside. In another bowl, toss the lettuce leaves and watercress together and then arrange the mixture on a platter.

Combine the papaya and carrots in a medium bowl. Evenly distribute the papaya mixture over the lettuce. Drizzle with a few tablespoons of the dressing. Arrange the steak on top and drizzle steak with some more dressing. Garnish with chopped peanuts and cilantro.

Strawberry Shortcake

Ingredients
Shortcakes:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold (salted) butter, cut into small pieces
1/2 cup plus 1 tablespoon low-fat buttermilk
1 large egg, slightly beaten
1 tablespoon grated lemon zest
1 tablespoon sliced almonds

Filling
4 cups strawberries, hulled and sliced
2 to 3 tablespoons sugar (depending on the ripeness of the berries)
2 teaspoons grated orange zest
1 tablespoon orange juice
2 tablespoons 0 percent or 2 percent fat Greek Yogurt per serving, for garnish
Confectioners' sugar for dusting (optional)

Directions

Preheat the oven to 400 degrees F. Spray a large baking sheet with cooking spray.

Shortcakes: Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.

Whisk together 1/2 cup buttermilk, the egg, and lemon zest in a small bowl. Add to the flour mixture and lightly mix with your hands just until the dough just comes together. Do not over mix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7-inch round about 1/2-inch thick. Cut into 8 equal sized wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, about 12 to 15 minutes.

Filling: Combine the strawberries, sugar, zest, and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.

Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and the yogurt. Cover with tops of the shortcakes. Dust with confectioners' sugar, if using.Copyright 2009 Television Food Network, G.P. All rights reserved

Nutritonal analysis per serving: 1 shortcake with 1/2 cup filling and 1 tablespoon topping.Calories 215; Total Fat 6 g; (Sat Fat 3 g, Mono Fat 2 g, Poly Fat 0.5g) ; Protein 6 g; Carb 35 g; Fiber 2 g; Cholesterol 39 mg; Sodium 270 mg

Citrus Trout Almondine

Directions
Drizzle 2 sheets of foil with olive oil; sprinkle each with 1/4 cup sliced almonds and 3/4 teaspoon crushed coriander seeds. Brush four 6-ounce trout fillets with more olive oil; season with saltand pepper. Place each fillet, skin-side down, on top of the nuts. Top with a few orange slices (leave the peel on), then add another fillet, skin-side up, to form a trout sandwich. Sprinkle with more almonds and coriander seeds. Fold up the foil sheets and grill over high heat until the fish is just cooked through and the almonds are toasted, 8 to 10 minutes. Carefully loosen the almond crust from the bottom of the foil with a spatula.

Grilled Vegetable Panini

Ingredients
1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional

Directions
Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.

Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)

Basil Pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan

In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
Yield: 1 cup Prep Time: 10 minutes

Food Network did a great job in assembling the recipes from different chefs. Hope you enjoy the recipes over the next few summer months.If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team 

How To Grow A Herb Garden

        With the renewed interest in healthy eating, it has us grilling and baking more than ever.For these cooking methods, spices and herbs are a must to give the food unique flavors. That is why one should consider growing a herb garden. It is easy to do and will taste fresh. We have found  a great article from wikihow.com  on how to grow a herb garden and backyardgardener.com that provides a wonderful list of herbs to consider.

How To Grow A Herb Garden 

1. Soak the seeds in water for a few hours, or even overnight, before planting them.
2. Assemble the soil and containers for growing the seeds in. Poke holes in the bottom of your containers for drainage. Fill containers full with a soil mixture. Pat down the soil to be sure there are no air pockets or your seeds might drop right to the bottom.
3. Sow the herb seeds 1-3 times deeper than the size of the seed. Very tiny seeds need only to be pressed into the soil. Water the seeds and cover the containers with plastic kitchen wrap. This will keep the soil warm and eliminate the need to water until the seedlings emerge. Place flats in a warm, sunny area. Until the seeds emerge, keep the soil damp.
4. Remove the plastic once the seedlings emerge. If you plan to transfer your seedlings to the garden, wait until at least two sets of leaves have emerged. Once it is warm enough, start leaving them outside a few hours a day. This will "harden them off" and get them ready for the harsher outdoor conditions. Water well.
5. Transplant by pinching off the lower set of leaves. Dig a hole deep enough to hold the plant just over the point where you pinched the leaves. These leaf nodes will grow roots. Gently turn the pot upside down and allow the plant to fall out into your hand. Don't pull the plant by the stem or leaves. Place the plant in hole and pat soil around your plant. Water once daily for a week and twice weekly thereafter. When the plants begin to get bushy, add mulch around them to discourage weeds. 

Herbs To Grow 

• BASIL, SWEET(Ocimum basilicum) Both green and 'Dark Opal' basil are attractive plants for the garden. I prefer to plant the seed where it is to grow directly to -the garden in mid-May. Germination usually occurs in 7 to 10 days. Basil is not difficult to transplant. Grows to 18 inches; space 12 inches between plants. 'Dark Opal' has beautiful deep red foliage and lovely pink flowers and is excellent to use along a walk or as a solid bed for decoration in the garden. Basil is very good to use to flavor tomato juice and tomato pastes.
  
  
• BORAGE (Borago officinalis) This has pinkish blossoms which turn blue like the perennial pulmonaria. It is an annual and should be planted directly to the garden in early May in the North. Growing to 2 feet it should be spaced 10 inches apart. Germinates in 7 -to 10 days. Resents transplanting except when quite small. It is excellent used in tossed salad to add a most elusive flavor.
  
  
• CHERVIL (Anthriscus cerefolium) Although this plant will germinate in the fall and live over the winter I would advise the inexperienced gardener to grow it as an annual, sowing the seed to the garden in mid-May (in this area). Grows to 2 feet and should be spaced 8 inches apart. Grows quickly and is mature in 6 weeks. Resents transplanting. Fresh leaves can be frozen in small packets after washing carefully. Excellent to flavor egg dishes.
  
  
• CHIVES (Allium scboenoprasum) This is a perennial plant growing from bulblets. They are really very easy to grow from seed. Mine, started under the fluorescent lights as well as in the greenhouse in the spring germinated in 10 days. The tiny little plants look like fragile spears of grass. When transplanted they wilt slightly. Even during a continued drought they grow very well. Mature plants grow to 12, inches; space 6 inches apart. They are very hardy even in cold locations. Flowers are pretty enough so that chives can be grown as a border or in the rock garden. Fine in salads, egg dishes and sauces of all kinds. Potted up, chives will grow on a sunny windowsill in winter.
  
  
• DILL (Anethum graveolens) This is an easily grown annual with feathery foliage. Blossoms are tiny and pale yellow. Grows to 21/2 feet in my garden and germinates in 7 to 10 days planted at the same time as tender vegetables. Resents transplanting. May be spaced as close as 4 inches apart. Self-sows readily. Fine for use in pickling and to flavor meats.
  
  
• LAVENDER (Lavandula). I have had excellent success with germinating seeds of lavender giving a four-week pre-chilling period in the coldframe before bringing into the greenhouse with germination in 14 days. This year sown under the lights the seeds germinated in 15 days with no pre-chilling period. This is a hardy perennial with gray foliage and spikes of fragrant lavender flowers, which when dried are used to perfume the linen chest and for sachets. Dry easily when hung free in a dry garage or attic.
  
  
• MARJORAM, SWEET (Majorana hortensis) This is a perennial in frost-free sections of the South but is grown as a hardy annual in the North. Sow seed indoors with germination in 7 to 10 days. Grows to 12 inches; space 6 inches apart. Plants may be potted up and grown in the greenhouse or sunny window over -the winter. Adds a delicate flavor to lamb, fish, salads and soups.
  
  
• MINT (Mentha spicata) This mint is very easy to grow. It is a hardy perennial and spreads by root stolons. Sown indoors seed germinates in 10 to 15 days. It grows to 2 feet and is rather sprawling, in habit. Space 12 inches apart. Is at its best in good rich soil. Fine to use for mint jelly and in mint juleps, lemonade and other fruit drinks.
  
  
• SAGE (Saivia officinalis) This is a hardy perennial in our location and is often grown in gardens for its pretty foliage and spikes of bluish flowers. Seed sown indoors germinates in 14 days. Grows to 2 feet and should be spaced 12 inches apart. Can be sown outdoors in May with germination in 21 to 30 days. Fine herb for dressings for chicken, turkey, pork and for flavoring sausages.
  
  
• SAVORY, SUMMER (Satureja bortensis) This is an easily grownBASIL, SWEET (Ocimum basilicum) Both green and 'Dark Opal' basil are attractive plants for the garden. I prefer to plant the seed where it is to grow directly to -the garden in mid-May. Germination usually occurs in 7 to 10 days. Basil is not difficult to transplant. Grows to 18 inches; space 12 inches between plants. 'Dark Opal' has beautiful deep red foliage and lovely pink flowers and is excellent to use along a walk or as a solid bed for decoration in the garden. Basil is very good to use to flavor tomato juice and tomato pastes.
  
  
• SESAME (Sesamum orientale) This herb has whitish colored leaves and pretty pink flowers. Needs warmth for germination and should not be planted into the garden until -the soil and air are very warm; about 70 degrees. This would be in late May in our location. Germination will take place in 3 to 7 days. Although they grow 21/2 to 3 feet they need but 9 or 10 inches between plants as they do not branch. Seeds are used to flavor breads, crackers and cookies.
  
  
• THYME (Thymus vulgaris) This is a hardy perennial being of somewhat shrubby growth. Leaves are cut for drying before the blossoms are open. It is easily grown from seed sown indoors with germination in 21 to 30 days. Grows slowly when young. Grows to 12. inches; space 8 inches apart. It needs rich soil. Thyme is used for flavoring soups and poultry dressing.
  
  

This information should get you started on growing a herb garden. If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team 

Healthy Easter Recipes

  April is upon us and for many people that means celebrating Easter with loved ones. Easter celebrations with family and friends have us preparing traditional meals for this special occasion. With wanting to enjoy Easter food and still keep nutrition in mind , it is important to find  nutritious and flavorful  Easter recipes. We did just that with the assistance of food.com. 

Here are the recipes with web links provided

1) Baked Ham Recipe
2) Asparagus with Thyme Recipe
3) Scalloped Potato with Onions and Garlic Recipe
4) Simple Crunchy Salad Recipe
5) Sweet Potato (YAM) Recipe
6) Easter Ricotta Cake Recipe

These recipes are full of flavor and are nutritious so they can be enjoyed with your health in mind.If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team 

Healthy Spring Foods and Recipes

     Spring starts officially this month. That means fresh fruits and vegetables are going to be available for market. To get the freshest produce, it is important to know which fruits and vegetables are currently in season. With the help of everydayhealth.com and Mary Suszynski, we provide you with  a detailed list of seasonal fresh foods to choose from, where to find these foods  and some great recipes that you can use.


Savory Spring Fruits and Vegetables
What’s in season in the spring depends on where you live (check out this comprehensive list according to state). Here’s a general guide to seasonal foods that may be available in your area during the spring months:

• Sweet corn. Nothing says spring like sweet corn on the cob. It’s the sweetest right after it’s been picked, so choose corn that’s ripe and has bright green husks.
• Berries. Choose strawberries, blueberries, raspberries, and blackberries that look firm and are colorful. Another way to tell if they’re fresh: the price. The more expensive they are, the more likely they have traveled thousands of miles — their price reflects the cost of transport, Levinson says.
• Baby greens and romaine lettuce. Fresh lettuces start to appear in the spring and continue through the summer. Look for crisp, fresh heads of lettuce, Levinson advises.
• Spinach. This is another great green to use for salads, add to pasta, or eat steamed as a side dish. Look for crisp leaves that smell fresh and that aren’t spotted.
• Sugar snap peas. Sweet and delicious sugar snap peas are great for blanching and snacking on, Levinson says. Choose crisp sugar snap peas with firm, green pods and avoid any that are darker or lighter green.
• Asparagus. Like many fruits and vegetables at the supermarket, you can find asparagus all year round, but these spears are going to look and taste the best when they’re in season, Levinson says. Look for straight, crisp, green stalks. Levinson likes to blanch asparagus and add it to a salad or roast it to add to pasta.
• Baby carrots. We’re not talking about the kind you buy in a bag at the supermarket. These are true baby carrots sold with their green stems still attached. Look for carrots with a vibrant orange color and bright green stems that aren’t wilting. They’re great for roasting or steaming with the stems still on, Levinson says.
• Rhubarb. Spring also brings stalks of rhubarb. Choose red, crisp stalks for the best flavor. Rhubarb is very tart, Levinson says, and is often paired with strawberries to balance out that tartness in dishes such as strawberry-rhubarb crisp or compote.
• Garlic. Garlic is an important element for cooking, Levinson says, and you’ll be able to find fresh bulbs in the spring. Pass on garlic bulbs with green shoots coming out of them. It means they’re not fresh, she says.
• Fava beans. They take some work because you have to remove their pods by blanching them before cooking, but fava beans are delicious. Look for fava beans in crisp shells.
• Mint. Mint leaves start to grow abundantly in the spring and can be used to make tea, add to salads, or garnish desserts. Look for leaves that are a healthy green and not wilted. 

Where to Find the Best Spring Seasonal Food
Try these tips for buying local, ultra-fresh produce in the spring:

• Frequent your farmers’ market. For the most part, farmers’ markets are one of the best ways to find fresh produce from local farms. If you’re not sure where to go, visit Local Harvest for a list of markets in your area.
• Check out roadside stands. It’s not uncommon to see local farmers setting up roadside stands to sell just-picked fruits and vegetables. And if you’re on a road trip, it’s a great idea to skip fast-food restaurants and keep your eye out for roadside stands, Levinson says.
• Consider joining a CSA. When you sign up for Community Supported Agriculture, also known as CSA or a farm share, you’ll get a box of seasonal vegetables every week directly from a local farm. Not only will your kitchen be stocked with locally grown produce all season long, you’ll also find yourself cooking with seasonal vegetables you don’t normally buy, Levinson says. Get a list of CSAs in your area at Local Harvest.
• Scour your supermarket. You may be able to find seasonal food at your local supermarket. Look for signs posted in the produce department or ask the produce manager. It helps to know what’s in season, Levinson says, because you can more easily spot what’s been shipped in from out of town.
• Grow it yourself. All you need is a small yard or a terrace to grow your own fresh fruits and vegetables from seed, Levinson says. If you can’t plant directly into the ground, use potting soil in a container that can be set out on a porch or terrace. 

Healthy Recipes Using Spring Seasonal Food
Now that you’ve loaded up on delicious seasonal fruits and vegetables, here are some healthy recipes to try:

• Strawberries and Yogurt
  Simply stir together 8 ounces of low-fat, plain yogurt and 1 cup of strawberries.
• Asparagus With Warm Vinaigrette
  Take one pound of asparagus and snap off the woody bases and throw them away. Cook the spears in boiling water, covered, for 8 to 10 minutes until they are crisp-tender; drain. To make the vinaigrette, combine 3/4 teaspoon cornstarch with garlic powder and ground ginger to taste in a saucepan. Stir in 1/3 cup apricot nectar. Cook, stirring constantly, over medium heat until the mixture becomes thick and bubbly, then cook and stir for 2 more minutes. Remove the pan from the heat and stir in 1 tablespoon white wine vinegar. Pour the vinaigrette over the cooked asparagus and toss gently to coat. Makes 4 servings as an appetizer or side dish.
• Grilled Herbed Corn on the Cob
  Peel back the husks of 6 ears of corn, leaving the husks attached but exposing the corn. Remove and throw away the silks (the thin strands between the corn and the green husks). Soak the corn and husks in cold water for 5 minutes to prevent the husks from burning. Remove from the water, drain, and pat dry with paper towels. In a bowl, combine 3 tablespoons melted reduced-calorie margarine, 1-1/2 tablespoons fresh, finely chopped oregano (or 1-1/2 teaspoons dried oregano or thyme), 3/4 teaspoon black pepper, and 1/4 teaspoon salt. Brush evenly over the corn and cover the corn with the husks again, tying the tips with heavy string. Grill the corn, covered, over medium-hot coals (350 to 400 degrees) for 15 minutes or until tender, turning occasionally. Makes 6 servings. 

     We hope this gives you some ideas on what to buy for spring fruits and vegetables. Also,a thank you goes out to everydayhealth.com and Mary Suszynski for their invaluable knowledge concerning this topic.If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team 

Valentines Day Aphrodisiacs

        The month of  February means one thing : Valentines Day. That special day of love is approaching. To better  celebrate Valentines Day with our loved ones , we always want that special someone to be in a extra affectionate mood. To do this , we can use aphrodisiac foods to arouse him or her. 

Here are some aphrodisiac foods you can choose from and below is a link which provides aphrodisiac recipes. 

10 -- ASPARAGUS

An English herbalist from the 17th century, Nicholas Culpepper, wrote that asparagus "stirs up lust in man and woman." In 19th century France, bridegrooms were served three courses of the sexy spears at their prenuptial dinners. Apparently for a good reason: asparagus is a great source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin and folic acid. The latter is said to boost histamine production necessary for the ability to reach orgasm in both sexes

9 -- ALMONDS

Through antiquity, almonds were regarded as fertility symbols. The aroma of almond supposedly arouses passion in females -- or so thought the poets and scribes. The scientists say that almonds provide high doses of vitamin E, magnesium and even fiber. Therefore, there seems to be something in the almond myths after all.

8 -- AVOCADO

Just by looking at the shape of avocado, you will see the reason why it was associated with sexuality. The Aztecs called the avocado ahuacuatl, or "testicle tree." They thought the fruit hanging in pairs on the tree resembled testicles. The Catholic priests in Spain found this fruit so obscenely sexual that they forbade it. On the other side, avocado is rich with folic acid, vitamin B6 and potassium. They are also said to boost immune system.

7 -- BANANAS

By it shape its connection with sexuality is quite obvious, but you’ll also find that bananas are loaded with potassium, magnesium and B vitamins. It also contains chelating minerals and the bromeliad enzyme, said to enhance the male libido


6 -- BASIL

Basil not only makes the meals smell and taste better, but it also has a lot of beneficial effects on human body. Basil has a fantastic aroma that is said to have an aphrodisiac effect; it is also very stimulating. Using sweet basil in a pasta sauce will be sure to get your heart racing! Maybe this explains why Italians are so romantic!

5 -- CHOCOLATE

Pure chocolate, the king of natural aphrodisiacs, contains a host of compounds including anandamide, the psyochoactive feel-good chemical, and PEA (phenylethylamine), the "love chemical," which releases dopamine in the pleasure centers of the brain and peaks during orgasm. PEA is said to help induce feelings of excitement, attraction and euphoria. Cacao also contains tryptophan, a key component of the neurotransmitter serotonin known to promote a sense of well-being and relaxation.

4 -- FIGS

This sexy fruit has long been thought of as an arousing stimulant, and an open fig is believed to emulate the female sex organs. Figs are steeped in history and are one of the oldest-recorded fruits. They are mentioned in the Bible (Adam and Eve wore fig leaves to cover their private parts), are reported to be Cleopatra’s favorite fruit, and the ancient Greeks held them as sacred and associated them with love and fertility.

3 -- GARLIC

Now, wait a minute! I know it’s stinky, but more importantly it’s strong, which is exactly what it will happen to guys. Garlic is chockfull of allicin, an ingredient that will increase blood flow. So, whip up an extra-garlicky dish and keep the Altoids handy.

2 -- OYSTERS

Oysters are probably the food most associated with being an aphrodisiac, and most people are aware of their reputation for increasing sexual desire. Oysters may be thought an aphrodisiac because of their high zinc content, which helps produce sperm and increases libido. Raw oysters are best served with a glass of chilled Champagne for a truly romantic meal!

1 -- HONEY

Sweet, sticky honey is a great source of boron, a trace mineral that helps the body use and metabolize estrogen, the female sex hormone. Studies have shown that this mineral may also enhance testosterone levels in the blood, the hormone responsible for promoting sex drive and orgasm in both men and women. In addition, honey contains B vitamins needed for testosterone, as well as other nutrients, enzymes and phytochemicals.

This is the  link that you can use for Aphrodisiac Recipes

We hope these foods and recipes are helpful in creating a wonderful  Valentines Day for you and your significant other. A thank you goes out to Session magazine by Sanela for compiling this list and allrecipes.com  for their recipes.If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team 

Breaking Bad Dietary Habits

   You did it. You survived the holidays. All of those special holiday meals and  events are over. This leaves us with food cravings and  also a desire to eat healthier for the new year. How do we break some bad dietary habits?

We have 9 bad eating habits to avoid and how to break them.

1- Skipping breakfast

Why is it bad?
As far as ideas go, skipping breakfast is a pretty bad one. Not only does starting the day with a healthy breakfast give you a boost of energy and help clear the fog out of your brain, it also helps you make healthy eating choices throughout the entire day, as you already primed your good eating habits first thing in the morning.Eating breakfast may also help you to eat fewer calories later in the day. A study at the University of Texas at El Paso found that a given number of calories consumed earlier in the day is more filling than the same number of calories eaten later on, lessening overall calorie consumption.


What to do:
You're less likely to make bad eating choices at lunch if you eat properly in the morning, so start the day off with a breakfast of champions. Try a bowl of oatmeal and cup of low fat yogurt, or a poached egg with whole grain toast and fresh fruit


2- Eating before bed


Why is it bad?
If you're seeking sweet dreams, avoid eating before bedtime. While no conclusive studies prove that eating before bed leads to weight gain, eating too much food, or eating spicy foods, fatty foods and caffeine one to three hours before bedtime can reduce the quality and length of your sleep, making you fatigued, sluggish and generally not fun to be around the next day. Eating fatty foods before bed will slow down the emptying of the stomach, exacerbating indigestion, while spicy foods can lead to heartburn and indigestion.

What to do:
If you just can't say no to the rumbling in your stomach before sleeping, snack on some fresh fruit to avoid feeling like someone's blowing up a small country in your stomach while you sleep.


3- Binging

Why is it bad?
Maybe if popular binging foods were celery sticks and lettuce leaves, nutritionists wouldn't have such a problem with this form of eating, but unfortunately food binges usually come in the form of fatty snack foods like chips, pizza or cookies. Gorging yourself on said foods will likely lead to weight gain, dissatisfaction, and a feeling that you lack discipline.

What to do:Eat five to six smaller meals per day, rather than three large ones, which leave the window open for binging on snacks between meals. Eating healthy, small meals containing complex carbs and lean protein spaced throughout the day will not only help curb your appetite, they'll also reduce your chances of overeating. Consuming five or six small meals will also help you burn more calories throughout the day, since your metabolism will be constantly running high.

4- Starving yourself

Why is it bad?
Contrary to what you may think, the body's first reaction to starvation is weight gain via the storage of fat. Why does the body do this? Well, when you don't eat for long periods of time, your body becomes pretty upset that you've been depriving it of food, so when you finally do eat again, your body thinks it needs to store these calories as fat because it doesn't know when the chance to eat will come again. And then, the fat remains with you.

What to do:
If your intentions in regards to starving yourself are to lose weight, then it's time to reevaluate your diet and begin a workout program or up the intensity of your current gym routine. Make sure your diet is high in fruits, vegetables, whole grains, and includes lean meats and fish. Try hitting the gym three to five times a week, and make sure to vary your workout routine. The best way to lose fat is through a healthy diet and regular exercise, not through depriving your body of the calories and nutrients it needs to function.


5- Eating while doing something else

Why is it bad?
Not only is eating while doing something else a great way to get food all over yourself, it also tends to lead to overeating, and subsequently, weight gain. If you eat while you're watching TV, talking on the phone, or playing a video game, these external distractions will lead your body to pay less attention to internal hunger and satiety cues that may be telling you that you're not even hungry, or that you're way too full. Plus, once you begin eating while doing something else, you often can't stop, since the act of eating becomes a thoughtless, mechanical movement that could just go on and on.

What to do:
Try to focus on one thing at a time. Wandering into the kitchen when you're on the phone is a bad idea. If you're eating just to keep your hands and mouth busy, find other distractions that don't involve calories. Start chewing gum take up guitar playing, or busy your hands by giving your girlfriend a neck massage.


6- Eating too fast

Why is it bad?
Life is fast. Do you really want yours to pass you by? Didn't think so. Start slowing things down at your next meal because eating too quickly isn't doing you favors. Hoovering in your food at warp speed will not only make you look like you just walked out of the Neolithic ages, it also encourages weight gain. It takes about 20 minutes from the time you begin eating for satiety signals to reach your brain, so if you wolf down your meal in 5.6 minutes, your brain won't get the chance to tell your body that it's full, making you overeat and filling your body with more food and calories than you need.

What to do: Slow down, relax, really chew your food and enjoy the taste of what you're eating. This allows your brain to realize that you're eating, so it can signal to your body that you're full. If you're pressed for time at breakfast or lunch, make sure that your meal is small to begin with, so that even if you do end up eating fast, it won't be more calories than you need.

7- Not drinking enough water

Why is it bad?
It's no secret that water is necessary for the optimal functioning of all life forms, humans included. What's surprising is that not drinking adequate amounts of water throughout the day can actually slow down your metabolism, making weight gain a likely possibility, since water is necessary for all metabolic functions, including calorie burning.

What to do:
Unless you're wandering around the Sahara, water should be readily available to you, and you should drink lots of it. Aim to chug back eight to 10 glasses a day, and more if you exercise regularly. It's also a smart move to drink water with your meal rather than juice or soda, which may fill you up faster than water, but contains lots of empty calories. And chances are, these empty calories will leave you feeling hungry 30 minutes later.
8- Not eating enough fruits & vegetables

Why is it bad?
Fruit- and vegetable-flavored foods do not count as a serving of fruits or vegetables. This means that fruit candy, apple granola bars, corn nuts, and guacamole chips don't count towards the five to 10 servings of fruits and vegetables you should be eating every day.

What to do:
Since the only way to give your body the vitamins and minerals it needs is by consuming actual fruits and vegetables. And, in case you thought you could get away without eating the whole carrot or apple, one medium-sized vegetable or fruit, one cup of salad, and half a cup of canned fruit or vegetables all count as one serving.

9- Grocery shopping when you're hungry

Why is it bad?
While this isn't a bad eating habit per se, it's a bad habit that can lead to unhealthy food choices. When you're hungry, even your girlfriend's soy burgers that you've been making fun of all week look appetizing. So what makes you think you can walk into a grocery store full of tempting sweet and salty snack foods on an empty, growling stomach and come out with sensible purchases?

What to do:
Eat before you go. Grocery shopping on an empty stomach will only lead to impulse purchases of jumbo-sized chocolate bars, grape soda and party mixes, none of which will make a very satisfying breakfast, lunch or dinner. Grab an apple, a handful of nuts or a quick sandwich before heading to the store and you're bound to return home with foods that will actually count towards a balanced meal.

Now, we know how to avoid bad dietary habits and how to solve them. A big thanks goes to askmen.com for that insightful information.If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team 

Creating Healthy Holiday Leftovers

Holidays mean one thing. Leftovers. Yes, those pesky holiday leftovers. You don't want to throw them away. On top of that, repeating the same meal over and over again  really ruins the eating experience. So, we need creative recipes for these leftovers that will give our taste buds variety. Well, the people at eatingwell.com has   some creative recipes we can use to make those leftovers come to life.


Crispy Turkey Tostadas
Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think—crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapeños, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.

  Recipe:  Recipe Link

Chicken & White Bean Salad

Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work. Recipe by Nancy Baggett for EatingWell.

Recipe: Recipe Link 

Cream of Turkey & Wild Rice Soup

This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.

Recipe: Recipe Link 

Shredded Turkey & Pinto Bean Burrito 

We created this with leftover turkey in mind. Leftover or rotisserie chicken can also be used. Make it a Meal: Serve with guacamole and chopped jalapeno peppers and/or hot sauce - and a cold crevasse.

Recipe: Recipe Link 

These recipes are great to use for leftovers or just stand alone recipes. Also, the turkey can be replaced with chicken. If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team