Food Menu American

While losing 10 pounds (4.5 kg) in a week is technically possible, it is not recommended. Short-term, intense eating plans are considered crash diets — meaning that your weight is likely to rebound after you finish the program. Furthermore, because of their restrictive nature, these diets aren’t appropriate if you have a history of eating disorders. Thus, these diets aren’t a healthy, sustainable, or long-term solution. With rapid weight loss, most of the weight you lose is water weight, not body fat. That’s because you can’t safely burn through 10 pounds (4.5 kg) of body fat in just 1 week ( 1 Trusted Source ). Rather, fast weight loss lowers your insulin levels and flushes out stored carbs known as glycogen, which hold around three times their weight in water. Reduced insulin levels also make your kidneys shed excess sodium, which leads to a drop in water retention ( 2 Trusted Source ,  3 Trusted Source ,  4 Trusted Source ). Instead of quick weight loss programs, we reco

Though mangoes only grow in warm climates, they are enjoyed all over the world because they are sweet, delicious, and a perfect snack or addition to any meal. Before you eat your mango, you should be aware of the many ways to eat it. Follow these tips to enhance your mango experience. Though mangoes only grow in warm climates, they are enjoyed all over the world because they are sweet, delicious, and a perfect snack or addition to any meal. Before you eat your mango, you should be aware of the many ways to eat it. Follow these tips to enhance your mango experience. Wash the mango.  The mango should be  clean  even if you plan on peeling the skin. [2 Gather materials.  To cube or slice your mango, you'll need a knife, a cutting board, and a bowl for your mango cubes or slices. Cut the mango .  Cut the mango into halves or thirds while avoiding the large pit. Then, make vertical cuts on the piece you're holding. Be careful not to cut through the skin. Now make horizonta

Italian Smoked Sandwich Prosciutto, Provolone & Giardiniera Ciabatta Sandwich with Pesto Ingredients Pesto: 2 garlic cloves, minced 1-1/2 cups loosely packed fresh basil leaves 1/4 cup plus 1 tablespoon shredded Parmesan cheese 3 tablespoons pine nuts 1/4 teaspoon salt 1/4 cup plus 2 tablespoons olive oil 2-1/2 tablespoons fresh lemon juice For Serving: 4 ciabatta rolls, split 2 tablespoons olive oil 8 ounces Pre-Sliced Smoked Sandwich Prosciutto 4 slices provolone cheese 2 cups baby arugula 2 cups giardiniera Directions Pesto: Pulse garlic, basil, cheese, pine nuts and salt in a food processor until basil is finely chopped; with processor running, slowly add oil and lemon juice in steady stream and process until emulsified. Refrigerate in an airtight container up to 6 days. Makes about 3/4 cup. For serving, brush cut sides of 1 ciabatta roll with 1/2 tablespoon oil; grill cut side down over high heat until lightly charred, about 3 minutes. Spread bottom half o

Rosemary Sandwich Prosciutto-Wrapped Chicken with Broccolini Ingredients Rosemary Sandwich Prosciutto-Wrapped Chicken: 4 boneless, skinless chicken breasts (about 7 ounces each) 4 garlic cloves, minced 2 tablespoons olive oil 1 tablespoon chopped fresh rosemary 1/2 teaspoon fresh ground black pepper 16 slices Pre-Sliced Rosemary Sandwich Prosciutto For Serving: 2 tablespoons olive oil 1 pound broccolini, blanched 4 garlic cloves, thinly sliced 1 teaspoon red pepper flakes Directions Rosemary Prosciutto-Wrapped Chicken: Toss all ingredients, except prosciutto, in a bowl to coat; wrap each breast with 4 prosciutto slices and secure with a pick. Refrigerate in an airtight container up to 3 days. For serving, roast chicken on a quarter sheet tray sprayed with pan spray at 450°F until internal temperature reaches 165°F, about 20 minutes. Heat 1/2 tablespoon oil in sauté pan over medium heat; add 1/4 pound broccolini and cook until heated through, abo

ngredients Roasted Red Onions: 4 cups sliced red onions 1/4 cup white balsamic vinegar 2 tablespoons olive oil 1/2 teaspoon kosher salt For Serving: 4 (6-inch) baguette sections, split 8 ounces Taleggio cheese 8 ounces Pre-Sliced Sandwich Prosciutto 2 cups baby arugula Directions Roasted Red Onions: Toss all ingredients in a half hotel pan; roast at 400°F until caramelized and very tender, about 35 minutes. Refrigerate in an airtight container up to 6 days. Makes about 2 cups. For serving, place bottom half of 1 baguette section on a quarter sheet tray; top with 2 ounces cheese. Broil just until cheese melts, about 2 minutes; top with 2 ounces sandwich prosciutto, 1/2 cup arugula, 1/2 cup Roasted Red Onions and top half of baguette section.