Goodby August 2016

Michael Jackson and Barry Gibbs

(Barry)
Now I got a mission
The story unfolds
What the wise men have told you, is already known
That a woman and a man
Should go by the plan
And we find out how high we can fly
There's just one religion
One family of love
We suffer the childrenr /> As God cries above
And the giving, not the taking
With hearts open wide
And it looks like we fall
And it burns like a flame
Any ground that I claim
So what is my life
If I don't believe
There is someone
To watch me follow my dreams
Take all my chances
Like those who dare
And what about our world
What does it become
When the damage is done
And you hold out, you said no, you stand up

(Michael)
Only God knows
That it's all in the game
It's all in your name
Carry me to the gates of paradise
And say...
It's all in your name
(Barry)
Look to Heaven
An angel of peace
To love and protect us
Through all of our tears
And the gateway to peace
It stands open wide
And it looks like we fall
And it burns like a flame
Any ground that I claim
So what is my life
If I don't believe
There is someone
To watch me follow my dreams
Take all my chances
Like those who dare
And where is the peace
We're searching for
Under the shadows of war
Can we hold out, stand up, and say now
(Michael)
Only God knows
That it's all in the game
It's all in your name
Follow me to the gates of paradise
And say...
It's all in your name
(Barry)
Can we wait and I'll be there
Loving you and understand you
Need your life now and understand
They'll all know
(Michael)
It's closer
(Barry)
Then we'll all know
(Michael)
It's closer
See, that it's God
(Barry)
And show me
(Michael)
It's all in the game
It's all in your name
Follow me to the gates of paradise
And say...
It's all in the game
It's all in your name
Follow me to the gates of paradise
And say...
And say...
It's all in the game
It's all in your name
Follow me to the gates of paradise
And say...
It's all in your name

Motivational Quotes

August 31, 2016

Healthy Low-Calorie Foods You Can Eat A Lot Of

Grab these foods when you want to eat larger portions without doing serious diet damage.

There are some days where my stomach feels like a bottomless pit. Usually I try to distract myself by going for a walk, drinking water or chatting with a friend. But sometimes my hunger rages All. Day. Long—no matter what tricks I try (please tell me you can relate). When I know I’m going to be munching more than usual, I try to do the least amount of damage to my diet by choosing foods that are low in calories and satisfy my cravings. That means I reach for foods that take up a lot of space in my tummy for not a lot of calories. I’m not suggesting you throw portion control to the wind (see healthy portions here)—but here are some feel-full options that deliver satisfaction on fewer calories for days when you’re feeling hungrier than usual.
—Lisa D’Agrosa, M.S., R.D.

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My Favorite Video for Today 8/31/2016

A Cup of Well Being

The People's Green Tea
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Collection of Quote from Dr Wayne W Dyer August 28th 2016 - August 23, 2016

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August 18, 2016

Humm this sound good! Summer Squash Pad Thai Recipe

Summer Squash Pad Thai

3 Reviews

 

From the EatingWell Kitchen

In this “spiralized” vegetable noodle recipe inspired by pad Thai, zucchini and summer squash replace the rice noodles, pumping up the vegetables while reducing calories. Top with stir-fried chicken, shrimp or tofu for added protein if desired. 

 Ingredients:

• 1 1/4 pounds zucchini (2-3 medium)
• 1 1/4 pounds yellow summer squash (2-3 medium)
• 3 tablespoons rice vinegar
• 2 tablespoons fish sauce
• 1 tablespoon honey
• 2 teaspoons chile-garlic sauce
• 1 teaspoon peanut oil plus 1/4 cup, divided
• 4 large eggs, beaten
• 1 medium red bell pepper, thinly sliced
• 6 scallions, sliced in 1-inch pieces
  

  Bell Peppers Orange, Red, & Yellow
• 3 large cloves garlic, minced
• 3 cups bean sprouts
• 1/4 cup roasted peanuts, chopped (optional)
• 1/4 cup coarsely chopped fresh cilantro (optional)
• 4 lime wedges (optional)
•  
• Preparation: 
• 1. Using a spiral vegetable slicer or a julienne or regular vegetable peeler, slice zucchini and summer squash lengthwise into long, thin strands. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). You should have about 12 cups of squash "noodles."
  2. Combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove.
  3. Set a 14-inch flat-bottom carbon-steel wok or large skillet over high heat until hot. Swirl in 1 teaspoon oil. Add eggs and cook, without stirring, until set, 30 to 40 seconds. Flip over and cook until set on the other side, about 30 seconds more. Transfer to a plate.
  4. Swirl the remaining 1/4 cup oil into the wok (or pan). Add the squash noodles, bell pepper, scallions and garlic; cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add bean sprouts and the reserved sauce and toss until heated through, 1 to 2 minutes.
  5. Slice or chop the egg. Serve the noodles topped with the egg and garnished with peanuts, cilantro and lime wedges, if desired.
   

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Motivational Quotes of the Day