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Pavlova

Decadent desssert with only 93 calories per serving

TENGO HAMBRE! POTATO SALAD


6 potatoes boiled (with the skins on for extra nutrients)
cooled,peeled (if desired) and diced 600 calories
1 small onion chopped 60 cal
2 stalks celery chopped 20 cal
1/2 red pepper chopped 20 cal
1/4 cup corn (fresh or frozen) cooked and cooled 65 cal
1/2 lemon (juice from) 5 cal
1 lime (juice from) 10 cal
1 tablespoon olive oil 120 cal
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp lemon pepper
COMBINE ALL ABOVE INGREDIENTS...CHILL FOR AT LEAST 1 HOUR
TOTAL CALORIES FOR RECIPE....................................
...........900 CALORIES
TOTAL CALORIES PER SERVING...................................
..........150 CAL

SPECIAL NOTE: Recently an article was published on a well known health and fitness website. Here is a brief recap of what it said about the benefits of eating potatoes, rice and corn COLD......

People think potatoes are a waste of calories. But new research puts spuds squarely at the center of the latest weight loss news, along with other unfairly maligned carbs such as corn and rice. The reason: All these foods contain resistant starch, a unique kind of fiber you'll be hearing a lots about. In fact, experts agree that it's one of the most exciting nutrition breakthroughs they've seen in years.
Resistant Starch: The New Power Nutrient Although this may be the first you've heard of resistant starch, it's likely been a part of your diet most of your life. Resistant starch is a type of dietary fiber found in many carbohydrate-rich foods such as potatoes, grains, and beans, especially when these foods are cooled.
Unlike some types of fiber, resistant starch gets fermented when in the large intestine. This process creates beneficial fatty acids, including one called butyrate, which may block the body's ability to burn carbohydrates and can prevent the liver from using carbs as fuel so, instead, stored body fat and recently consumed fat are burned.
In cooked starchy foods, resistant starch forms during cooling. Cooking triggers starch to absorb water and swell, and as it slowly cools, portions of the starch become crystallized into the form that resists digestion. Cooling either at room temperature or in the refrigerator will up resistant starch levels. Just don't reheat. That breaks up the crystals, causing resistant starch levels to drop.
This article quoted also other health benefits and disease fighting properties, and was backed by research.


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