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A glass (150ml) of unsweetened 100 per cent fruit, vegetable juice or smoothie also counts as one portion. However, no matter how much you drink (for example more than 150ml), or how many varieties of fruit juice, it will still only count as one of your portions per day because the juicing process removes most of the fibre from the fruit. Crushing fruit into juice releases the sugars contained in the fruit. So, to reduce the impact on teeth, enjoy a small glass at mealtimes.

Why is it important to eat fruit? Eating fruit provides health benefits people who eat more fruits and vegetables as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases. Fruits provide nutrients vital for health and maintenance of your body. Nutrients Most fruits are naturally low in fat, sodium, and calories. None have cholesterol. Fruits are sources of many essential nutrients that are underconsumed, including potassium, dietary fiber, vitamin C, and folate (folic acid). Diets rich in potassium may help to maintain healthy blood pressure. Fruit sources of potassium include bananas, prunes and prune juice, dried peaches and apricots, cantaloupe, honeydew melon, and orange juice. Dietary fiber from fruits, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for proper bowel function. I t helps reduce constipation and diverticulosis. Fiber-containing foods such as fruits help provide a feeling of fullness with fewer calories. Whole or cut-up fruits are sources of dietary fiber~ fruit juices contain lit t le or no fiber. Vitamin C is important for growth and repair of all body t issues, helps heal cuts and wounds, and keeps teeth and gums healthy. Folate (folic acid) helps the body form red blood cells. Women of childbearing age who may become pregnant should consume adequate folate from foods, and in addition 400 mcg of synthetic folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spina bifida, and anencephaly during fetal development.

Fresh fruits are a great option for breakfast, snack or dessert. Most fruits are sweet and ready for you to eat without cooking or preparing a recipe. Take an apple, a peach, or a banana and just enjoy. Remember to always have fresh fruit available at home. If you have good choices available, you will make good choices. Children are now eating highly processed snacks that are nutritionally poor and a threat to their future health. These products are loaded with artificial colors, flavors, refined sugars and are super high in calories. Kids are eating more refined sugars than ever before. The Center for Disease Control and Preventions statistics are alarming. By 2050, 1 in 3 people will have diabetes. You can improve and change that by switching many of these unhealthy snack options for fruit and homemade recipes. Eating more fresh fruit will help you stay away from processed food. Fruit comes from nature not a factory. The closer to nature, the better for your health. Fruits are naturally low in fat, calories, and have key nutrients that your child needs to grow. Fruit helps protect you from illnesses. If all of that isnt enough to convince you, keep reading for the top 10 health benefits of eating it every day.

Lower your risk for illness and disease The health benefits of fruits and vegetables come from their vitamins, minerals, and antioxidants that help strengthen your immune system, especially when combined with regular exercise. And fruits and veggies can lower your risk for hypertension, heart disease, and cancer. Easy for grab and go snacking Most fruits and vegetables dont require preparation: you just grab, go, and eat. If you feel that you lack time in your busy schedule to prepare healthy foods, load up on produce you can easily eat on the go, such as bananas, apples, celery, and baby carrots. Fruits and veggies are convenient and easy to eat on the fly. Increase your fiber intake Fruits and vegetables are naturally high in fiber, which lends to good digestive health. The more regular your bowel movements, the more effectively your body will flush out waste and toxins. Stop relying on fiber-enriched cereals and over-the-counter fiber supplements, and get more natural sources of fiber from fruits and veggies. An endless variety to explore There are literally thousands of fruits and vegetables in the world, not to mention different varieties of each. For instance, you can visit most grocery stores and choose from at least five different apples. Theres no reason to ever grow bored with fruits and veggies, given your many options.

Green fruits are loaded with vitamins and minerals that are important for good health. Amla (or Indian Gooseberry) is a highly underrated fruit since it has the highest vitamin C content (600mg/100 g) among fruits which help boost immunity and fight infection. The best part about Amla is that dried amla has the same nutritional value as fresh ones, and therefore, can be stored and eaten all year round either as a fruit itself or as fresh juice or powder. Another easily available source of Vitamin C are sweet limes which helps boost body's immunity.

Fruits are an excellent source of essential vitamins and minerals, and they are high in fiber. Fruits also provide a wide range of health-boosting antioxidants, including flavonoids. Eating a diet high in fruits and vegetables can reduce a person's risk of developing heart disease, cancer, inflammation, and diabetes

It's a well-established fact. A recent analysis of 19 studies, for example, found that people who ate the most fiber-more than 26 grams a day-lowered their odds of the disease by 18 percent, compared to those who consumed the least (less than 19 grams daily). The researchers believe that it's fiber's one-two punch of keeping blood sugar levels steady and keeping you at a healthy weight that may help stave off the development of diabetes.

It helps us in various spheres of life. Healthy food does not only impact our physical health but mental health too. When we intake healthy fruits and vegetables that are full of nutrients, we reduce the chances of diseases. ... The junk food contains sugar, salt fats and more which contribute to obesity.

When many of us think about the benefits of eating healthy food, we typically think of consuming fruit and vegetables, with a particular focus placed on getting our 5-A-Day into our daily diet. This recommended amount isnt as hard to consume as many of us believe it to be, in fact, you can incorporate fruit and veg it into your diet at every mealtime for an added boost of minerals, vitamins, and fiber. 5-A-Day is a popular term used to describe the recommended amount of fruit and vegetables you should be consuming within a day. Though this may be common knowledge to some, this recommendation isnt the literal case of eating say 5 singular raspberries or grapes, but rather refers to 5 portions. It is also worth noting that portions will vary depending on the food product itself. If youre looking to reach your 5-A-Day goal we recommend the following measurements to act as one portion, as well as a suggested way you can incorporate them into your daily routine: 80g of frozen fruit of your choice - You can add this into your overnight oats or yoghurt, letting them defrost overnight. 30g of dried fruit such as raisins or apricots - These can make a great addition to a fortified cereal, providing you with a sweet addition to your morning. 150ml of fruit juice or smoothies - This can be consumed at any time of the day, try to only drink one a day as the natural sugars may cause damage to your teeth over time. 1 apple/pear/banana - Eating a whole fruit of this size can act as a healthy snack during the day and keep hunger pains at bay. 1 slice of melon or pineapple - These can also act as quick and simple snacks to have throughout the day. 3 heaped tablespoons of vegetables - All you salad lovers out there will be able to make a nice lunch for yourself by incorporating multiple different vegetables into one meal. With several different vegetables included you could realistically eat your 5-A-Day with just this one meal. 1 large vegetable such as broccoli, cauliflower, or carrots - Have this with your evening meal ensuring they are of fairly decent size.

Meal prep doesn't mean spending all day in the grocery store and kitchen. If you don't want to cook all the things on Sunday (I don't), there are still ways you can help yourself out with a little bit of planning. Meal prep might be cooking for the whole week or just jotting down some dinner ideas on a notepad. Without any sort of plan, it's a lot easier to get take out or eat cereal and feel defeated that you didn't get your veggies in or have a satisfying meal or snack. I highly highly recommend finding a way to plan that works for you.

Ingredients 500ml (2 Cups + 1 tbsp) Water, divided 375g (1 + 3/4 Cups + 2 tbsp) Caster/Superfine Sugar 1 x Lemon, juice only 75g (1/2 Cup + 2 tbsp) Cornflour/Cornstarch, plus extra for dusting 1/2 tsp Xanthan Gum 25g (3 tbsp) Gelatine Powder 2 tbsp Rose Water Red Food Colouring 200g (1 + 1/2 Cup) Icing Sugar, for dusting Essential Equipment Large Saucepan Wooden Spoon Jug 20cm (83) Silicone Pan *

1 kg sweet potato 400g can condensed milk 250 ml fresh cream 4 tbsp butter 1 tsp vanilla extract 1/2 tsp salt grated cheddar cheese, to garnish Instructions Cook sweet potatoes in a steamer until soft. Remove from steamer let it cool. Peel of the skin then place in a large bowl then thoroughly mash the sweet potatoes until smooth. In a non-stick large pan melt butter in low heat. Add condensed milk, cream, vanilla and salt then stir to combine. Add the mashed sweet potatoes, continue mixing until the mixture is well combined. Lower the heat then continue to cook while constantly mixing and folding until mixture turns smooth and thick. This will take around 25 to 30 minutes

Ingredients 1/2 cup cold butter 1 cup all-purpose flour 1 cup finely chopped walnuts 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1 carton (8 ounces) frozen whipped topping, thawed, divided 3-1/2 cups cold milk 2 packages (3.5 ounces each) instant butterscotch pudding mix 1/2 cup coarsely chopped walnuts

2 chicken breasts
1 cup all purpose flour
1 cup plain bread crumbs
1 egg + splash of water
4 tablespoons dark brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 and 1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
Olive oil for drizzling

For the Blue Cheese Sauce
4oz package of crumbled blue cheese
1/2 cup of half & half
3 teaspoons all purpose flour
2 teaspoons fresh lemon juice
instructions
1. Preheat oven to 425 degrees. Line a large baking sheet with tine foil and top with a cooling or baking rack. Spray the rack with cooking spray so the chicken won’t stick to it.

2. In a bowl combine the bread crumbs, garlic & onion powders, brown sugar, cayenne pepper, salt & pepper. Stir to combine. In another bowl pour the flour, and lastly in another bowl whisk the egg with about 2 tablespoons of water to create your egg wash.

3. If your chicken breasts are thick, butterfly them by taking your knife and slicing through the chicken width-wise so you have two halves of chicken then you can open like a book. If your chicken is not overly thick, there’s no need to butterfly them thinner. Next, cut the chicken into nuggets and strips. They do not need to be the same shape, I actually like making my various shapes/lengths.

4. To bread the chicken nuggets, coat each chicken piece in the flour, then the egg wash, then lastly the spicy bread crumbs. Place on top of the rack on your baking sheet and drizzle each piece with olive oil. Bake for 15-17 minutes until the chicken is no longer pink. For my oven, 15 minutes was good. Remove from the oven and if you like extra spicy give each chicken nugget a sprinkle of a little more cayenne.

Ingredients
1 lb ground chicken
salt, to taste
pepper, to taste
½ lb mozzarella cheese, cubed
1 cup panko breadcrumbs

Ingredients 1 large boneless skinless chicken breast 1/2 cup unsalted butter melted 1/2 cup rice flour See note how to make it 1/2 teaspoon garlic powder 1/2 teaspoon ground paprika 1/4 teaspoon salt 1/4 teaspoon black pepper

Instructions Preheat oven to 390 degrees F or an air fryer to 390 degrees F. Slice chicken breast into 1/2" slices, then each slice into 2 to 3 nuggets. In a small bowl, melt butter. In another bowl, whisk together rice flour, paprika, garlic powder, salt, and pepper. Dip each chicken nugget in butter and then in flour mixture. Place on parchment paper lined baking sheet OR air fryer basket. Bake nuggets for 15 to 18 minutes or until golden brown. Air-fry for 7 to 8 minutes or until golden

Ingredients 1 large boneless skinless chicken breast 1/2 cup unsalted butter (melted) 1/2 cup rice flour (See note how to make it) 1/2 teaspoon garlic powder 1/2 teaspoon ground paprika

Chicken Nuggets Recipe Learn how to make the best chicken nuggets. These homemade chicken nuggets are crispy on the outside and juicy on the inside. This recipe is easy to follow a...

10 Ways To Make Chicken Nuggets Reserve the One Top: http://bit.ly/2v0iastCheck us out on Facebook! - facebook.com/buzzfeedtastyCredits: https://www.buzzfeed.com/bfmp/videos/50047MUSICLicen...

Chicken Nuggets,Quick And Easy Recipe By Recipes of the World you For watching ““““““““““““““““””””””””””””””””Ingredients ““““““““““““““““””””””””””””””””””Chicken bone...

Chicken Nuggets Recipe | Easy Chicken Nuggets Recipe by BD Food World | How To Make Chicken Nuggets Chicken Nuggets Recipe | Easy Chicken Nuggets Recipe by BD Food World | How To Make Chicken Nuggets

Ingredients Deselect All 1/2 cup all-purpose flour 1 teaspoon granulated garlic Kosher salt and ground black pepper 2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces 1 cup prepared breadcrumbs 1 large egg 1 cup vegetable oil Directions Place the flour in a resealable plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside. Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken. Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate. Salt while hot and serve.

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