Tricks, Tips and a Recipe
Something sweet with health benefits
By: Leanne Ely
Happy Tuesday, y’all!
It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Neat, huh?
Don’t forget tomorrow is the radio show, Saving Dinner with the Dinner Diva! The show is on every Wednesday at noon EST and is almost always LIVE. Bookmark this page and show up tomorrow–www.blogtalkradio.com/flylady and remember you can call in LIVE with your questions–about food, cooking, nutrition, anything you can think of! If you can’t listen live, you can always listen to the archives and now you can even send in your questions and listen to Leanne answer them on a future show! Just email Dear Leanne at Saving Dinner dot com.
Honey is the magic produced inside bee hives and coveted by people and bears alike; there’s really nothing like it in the world. Honey is one of the few sweet foods in life that has huge health benefits.
Just like coconut milk, honey is an antiviral, antifungal and antimicrobial substance. This comes from the bee propolis (the stuff bees produce to “glue” cracks etc. in the hive and keep it secure) which in turn becomes deposited into the honey.
Honey contains certain phytonutrients that are anticancer and tumor preventing. How’s that for some sweet news?
Here’s today’s TRICK:
Got allergies? Try a teaspoon a day of local honey to keep the allergies at bay. The theory behind the local honey is the very pollens that are bothering you will end up in the local honey you ingest, thereby inoculating you as if being vaccinated against the local allergens.
Personally, this has worked miracles for me and I do suggest you try it!
And here’s a TIP:
If you can’t find local honey, go to http://honeylocator.com and follow the directions. You’ll find it!
And your RECIPE from our fabulous Menu-Mailer (low carb):
Sesame Beef Steaks
1/4 cup soy sauce
1 tablespoon honey
1 tablespoon sesame seeds
2 green onions, chopped
2 cloves garlic, pressed
1 teaspoons fresh grated ginger root
Pepper to taste
1 1/2 pounds flank steak, cut into four even-sized pieces
1 tablespoon olive oil
Prepare marinade by whisking together soy sauce, honey, sesame seeds, green onions, garlic, gingerroot and pepper.
Place marinade in large gallon size re-sealable style plastic bag. Add flank steak. Marinate in refrigerator overnight or for at least 4 hours.
In a large skillet, heat oil over medium high heat; place beef in skillet. Discard marinade. Cook beef until desired doneness.
Per Serving: 254 Calories; 15g Fat; 21g Protein; 8g Carbohydrate; 1g
Dietary Fiber; 51mg Cholesterol; 1443mg Sodium. Exchanges: 0 Grain
(Starch); 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.
LC SERVING SUGGESTIONS: Faux-tay-toes (steam a head of cauliflower till tender; add butter, cream cheese and salt and pepper; mash till you get a mashed potato texture), sautéed snow peas and a big salad.
SERVING SUGGESTIONS: Add garlic mashed potatoes.
KOSHER: None needed.
Are you a fan of this sweet food? Let us know!