10 Principles of Psychology You Can Use to Improve Your moncleronlinecoats
For most of us, it's hard to think that we can feel satisfied eating like rabbits (lettuce, carrots, raw vegetables) and more importantly, many of us feel that we would ever be able to stick to a diet that consisted of only those foods. However, there are numerous health and weight loss benefits to raw foods diets-benefits that we experience while still allowing for a full dinner and other treats.
Here's the good news about starting a raw foods diet: You don't have to make it a lifestyle and you certainly don't need to feel confined to eating only raw foods when you're hungry. What I propose is called the 60/40 raw foods diet, which means that 60% of the foods you eat are raw and 40% are cooked, regular foods. Simple... and unintimidating.
Personally, I've known several women who have had enormous success with the 60/40 raw foods diet because although they're eating just as much (if not more) food than before, 60% of those calories are coming from wholesome foods. This means that their fat and caloric intake is drastically reduced for most of the day and they can save that 40% of their diet for a healthy but filling, cooked meal and perhaps-if they're feeling daring-a little dessert and a glass of red wine afterwards.
What makes the 60/40 plan for eating raw foods such a delight is that you never need to go hungry and furthermore, the calories you take in are packed with essential vitamins and minerals to pack more of a punch that that one low-carb candy bar you've been desperately gnawing on for food satisfaction all day. The natural simple sugars contained in just one apple or banana are enough to give you the kick you need to start your day off right and the calories and fats found n most raw foods are far more sustaining than the complex, processed sugars that are found in many treats-and even in the diet-brand bars you might buy at the store.
Most women who have tried the partial raw foods diet find that the best system for them is to do all foods for breakfast and lunch and then, by dinner, when they are most craving something hearty and filling, they can indulge at will in a delicious, full dinner without regard to calories or fat intake.
Not worrying about fats and calories? How can that be?
Because if you are on a low-fat and low-calorie diet already, the calories and fats contained in your breakfast, lunch, and snacks will likely only amount https://moncleronlinecoats.top to 40% or less of your daily calories. That gives you room to breathe at dinner (within reason, of course) and is a satisfying, much-needed break to what you've been eating all day.
Give it a try and you'll see that you feel better with a diet comprised of fresh, healthy foods and that you never go hungry and can have the luxury of a great dinner, desert, and perhaps a glass (or two-be decadent) of wine.
Homemade chocolate frosting tastes so much better than that ready made kind you buy in a can, although that is good when you don't have time, but really, it's pretty easy to whip up some frosting of your own with this recipe.
1/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
Directions
In a large bowl, combine butter and cocoa; beat until well mixed. Add in the milk, vanilla and salt; beat until smooth. Gradually beat in the confectioners' sugar until frosting is smooth and creamy. Add more milk if you want a thinner consistency.
=> Chocolate Cake Frosting Recipe: Chocolate Fudge Frosting Recipe
Here's a good chocolate fudge icing recipe that goes great with chocolate cake.
3 squares baking chocolate
5 tablespoons butter
3 1/2 cups confectioners' sugar
7 tablespoons milk
Dash of salt
1 teaspoon vanilla
Directions
In a saucepan, combine the chocolate and the butter; cook on low heat until both are melted. Remove from heat. In a large bowl, add the sugar and stir in the milk, salt and vanilla. Slowly stir in the chocolate mixture and beat until frosting is smooth and easy to spread.
=> Easy Chocolate Frosting Recipe: Chocolate Buttercream Frosting
Recipe
Here's an easy frosting recipe that spreads creamy and smooth on your homemade cake.
2-2/3 cups confectioners' sugar
3/4 cup unsweetened cocoa
6 tablespoons butter
5-6 tablespoons milk
1 teaspoon vanilla
Directions
In a small bowl, combine the sugar and cocoa. In another small bowl, add 1/2 cup of cocoa mixture and the butter; beat well. Alternately add in the remaining cocoa mixture and the milk; beat until mixture is smooth and creamy. Stir in the vanilla.
=> Easy Chocolate Frosting Recipe: Chocolate Chip Frosting
If you're a chocolate chip lover, this is quick way to make some homemade chocolate frosting.
1/4 cup butter
1 cup sugar
1/4 cup milk
1/2 cup chocolate chips
1 teaspoon vanilla
Directions
In a saucepan, combine butter, sugar and milk; bring to a boil. Stir in chocolate chips and the vanilla. Remove from heat. Beat frosting until cool and is a spreading consistency.
=> Easy Chocolate Frosting Recipe: Chocolate Peanut Butter Frosting Recipe
The wonderful flavors of chocolate and peanut butter make a nice frosting to use on cupcakes.
1/2 cup peanut butter
1/3 cup unsweetened cocoa
2-2/3 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup cream or evaporated milk
In a large bowl, combine the peanut butter and cocoa; stir until well blended. Stir in the sugar, salt and vanilla. Add in the cream until the desired consistency is reached.
=> German Chocolate Frosting Recipe: German Chocolate Cake Frosting Recipe
Here's a great German chocolate frosting recipe that features coconut and pecans.
1 cup sugar
3 egg yolks
1 teaspoon vanilla
1 cup pecans, chopped
1 stick butter
1 can condensed milk
1 tablespoon cornstarch
1 can coconut
Directions
In a saucepan, combine all ingredients and cook over low heat; stir constantly until frosting reaches a thick consistency (about 12 minutes). Stir in the pecans and coconut.
=> Chocolate Cream Frosting Recipe: Chocolate Cream Cheese Frosting Recipe
This makes a rich chocolate frosting that goes great on brownies and cupcakes.
4 squares unsweetened chocolate
1 (8 oz.) package cream cheese (room temperature)
4 cups confectioners' sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2 tablespoons evaporated milk
Directions
In a saucepan or double boiler, melt chocolate over low heat.
In a large bowl, beat the cream cheese until it has a fluffy consistency. Stir in the melted chocolate; with an electric mixer, mix on medium speed until well blended. Mix in the vanilla and salt. Slowly blend in the sugar.
Increase mixer speed to medium high. Gradually add in the milk and beat until the frosting is a smooth consistency.