What to Eat for Healthy Hair and Nails

No doubt you know that eating healthy is good for you in a plethora of ways—it can decrease your risk of disease, improve your immune system, increase your energy levels and even affect your sleeping habits. But did you know certain foods can improve the way you look, too? Read on to find out which nutrients will give your hair and nails extra luster, strength and shine.

Biotin/Vitamin H
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Biotin (a.k.a. vitamin H) can improve hair that is splitting or thinning as well as strengthen weakened nails. Taken with zinc and the corticosteroid clobetasol propionate, biotin has even been used to treat alopecia, an autoimmune skin disease marked by the loss of hair. Nina DiBona, RD, dietitian and nutritionist at the Sports Club/LA in Boston, agrees. "A deficiency in biotin may result in brittle hair or even hair loss." An easy way to remember: The H in vitamin H stands for "haar and haut," which means "hair and nails" in German, DiBona notes.
Foods to Try: Bananas, beans, cauliflower, eggs, lentils, peanuts and salmon. Photo: Shutterstock

Omega-3 Fatty Acids

To get shinier hair, introduce more omega-3s into your diet, which "help support scalp health and may give your locks extra luster and shine," according to DiBona. The three active ingredients—alpha-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid—are all essential fatty acids and "are important components of the stratum corneum, which is the outermost layer of the epidermis that contains keratin and has water-holding capabilities. Deficiency in essential fatty acids can result in dry scalp or dandruff," she says.
Foods to Try: Eggs, flaxseed, fish oil, mackerel, salmon, sardines, spinach, tuna and walnuts. Photo:

Strawberry cheesecake in 4 easy steps

Prep: 30 mins Plus 1 hr and overnight chilling
Servings
Cuts into 12 slices

Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Ingredients

    250g digestive biscuits
    100g butter, melted
    1 vanilla pod
    600g soft cheese
    100g icing sugar
    284ml pot double cream

For the topping

    400g punnet strawberries, halved and stoned
    25g icing sugar

Method

    EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
    Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
    Remove the vanilla seeds from 1 pod: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
    Make the filling: Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
    Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the 400g punnet strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

Recipe from Good Food magazine, August 2007
BBC GoodFood Magazine

Basic biscuit dough

Prep: 5 mins Cook: 15 mins
Servings
Makes about 30 cookies

This simple recipe for cookie dough can be adapted to suit your tastes- experiment with different shapes and flavours


Ingredients

    250g butter, softened
    140g caster sugar
    1 egg yolk
    2 tsp vanilla extract
    300g plain flour

Method
Mix 250g softened butter and 140g caster sugar in a large bowl with a wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine. Sift over 300g plain flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.

Chocolate Panini

Put together this quick and easy dessert while your main dish cooks. Just before serving, toast the sweet sandwich until the chocolate filling is warm and gooey.

    Makes: 4 servings
    Prep 10 mins
    Cook 8 mins

This grilled dessert bread is filled with chopped chocolate. Serve it alone or with fresh fruit.
Ingredients

    8 3/4-inch thick slices challah bread or Hawaiian sweet bread
    2 tablespoons butter, melted
    4 -6 ounces semisweet chocolate, finely chopped
    Powdered sugar

Directions

    Heat a grill pan or a large heavy nonstick skillet over medium-low heat. Meanwhile, brush one side of each bread slice with some of the melted butter. Place half of the bread slices on a work surface, buttered side down; sprinkle with chocolate, covering the bread to within 1/4-inch of the crust. Top with remaining slices, buttered sides up. Place sandwiches, 2 at a time, in grill pan; weigh down top of sandwiches with a large heavy skillet.
    Grill the sandwiches over medium-low heat for 6 to 8 minutes or until the chocolate is melted and bread is golden brown, turning once halfway through grilling time. Repeat with remaining sandwiches. (Or preheat a covered indoor grill. Place sandwiches, two at a time, in preheated grill, cover, and grill 4 minutes or until chocolate melts and bread is golden.)
    To serve, cut each sandwich into quarters. Dust with powdered sugar. Serve warm.

Pineapple Upside-Down Cake Sundaes

Quickly warm pineapple in butter and brown sugar, then spoon the softened fruit over crumbled pound cake and dulce de leche ice cream.

    Makes: 4 servings
    Prep 15 mins

Quickly warm pineapple in butter and brown sugar, then spoon the softened fruit over crumbled pound cake and dulce de leche ice cream.
Ingredients

    1/4 cup butter
    1/4 cup packed brown sugar
    1 tablespoon honey
    1/8 teaspoon ground cinnamon
    1 cup chopped pineapple or canned pineapple tidbits (juice pack), drained
    1 pint dulce de leche or vanilla ice cream
    1/4 of a 10 3/4-ounce loaf frozen pound cake, thawed and coarsely crumbled and, if desired, toasted*
    4 maraschino cherries with stems
    Whipped cream

Directions

    In a heavy small skillet, melt butter over medium heat. Stir in brown sugar, honey and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pineapple. Cook and stir for 1 to 2 minutes more or until heated through. Remove from heat.
    Scoop ice cream into four dishes. Top with crumbled cake, warm pineapple mixture, whipped cream and a cherry. Serve immediately.

The Top Foods People Who've Lost More Than 10 Pounds Eat for Breakfast

Add them to your a.m. meal to start your own slimdown.

Trying to drop a few pounds? Before you totally overhaul your eating habits, take a cue from people who've already successfully slimmed down: We tapped into the data from MyFitnessPal's more than 65 million users (the app lets people track their weight, activity, eating habits, and more). Here are the most common foods those who lost at least 10 lbs logged at breakfast time. Keep in mind that this doesn't mean they were the only thing people ate each morning—but incorporating these to your a.m. routine could help you shed a size.

1. Coffee
Sipping this with your a.m. meal could be especially helpful if you're a morning workout person: A study published in the International Journal of Sport Nutrition and Exercise Metabolism found that consuming a caffeinated drink an hour before you start sweating can crank up your calorie burn by about 15 percent.

2. Bananas
Try them in one of these yummy banana smoothies.

3. Eggs
Research shows that loading up your breakfast with protein can help curb hunger later in the day—and may mean you eat fewer calories at lunch. So whether you prefer this protein-rich ingredient scrambled, fried, or poached, it's a smart idea to eat them first thing in the morning.

4. Blueberries
These little guys are loaded with antioxidants—and by packing your diet with nutrient-rich foods, you can lose weight without worrying about calorie counting.

5. Strawberries
Try this goat cheese-berry bruschetta for an out-of-the-ordinary breakfast that'll help you drop pounds.

6. Tea
Learn the best way to drink green tea to boost weight loss.

7. Milk
This is another great way to take in some protein first thing in the a.m.

8. Whole-Wheat Toast
Carb lovers, rejoice! High-fiber options like this can help you feel more satiated so you end up consuming fewer calories.

9. Spinach
This leafy green is a weight-loss double whammy: It's rich in fiber, and it's also one of the veggies with the most protein.

Bananas in Caramel Sauce

"A delicious, fast dessert. Impressive served when the sauce is still bubbling! Serve with coconut ice cream, if desired."

Original recipe makes 4 servings

    1/2 cup butter

    1 cup superfine sugar

    1 1/4 cups heavy cream

    4 bananas, peeled and halved lengthwise

Directions

    Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
    Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

Strawberry-Almond Cream Tart

Nestled in a creamy filling and crumbly graham cracker crust, strawberries shine in this delectable tart.

"OUTSTANDING!!!" said MegLee. "I made this as a birthday treat for my mother, everyone loved it, especially her!!! I can't wait for an occasion to make this again.

Ingredients

Crust:
36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray
Filling:
2/3 cup light cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Topping:
6 cups small fresh strawberries, divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted
Preparation

Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Your Breakfast Cereal Could Be Loaded With This Scary Toxin

Added sugar isn't the only bad-for-you substance lurking in your bowl.

Next time you pour yourself a hearty bowl of oat flakes, think about this: Your super nutritious morning meal might be contaminated with a health-harming mold. A new study from the American Chemical Society analyzed almost 500 breakfast cereals made with various grains, and the oat-based cereals were found to contain worrisome levels of a common toxic mold that’s been linked to cancer.

The toxin, called ochratoxin (OTA), occurs naturally when food isn’t stored properly; it’s been caught lurking in everything from pork to peas. OTA is regulated in Europe because it’s been found to cause kidney cancer in animals, and the World Health Organization believes it may be a human carcinogen as well. Yet it’s not monitored here in the United States.

To get a sense of how much of the stuff might be hiding in U.S. cereals, a research team writing in the Journal of Agricultural and Food Chemistry devised a study. Researchers bought 489 types of cereal made from corn, wheat, oats, and rice. After analyzing samples, they found that up to 48 percent of the cereals were contaminated with OTA. The good news is, the level of contamination didn’t typically exceed the healthy limits set by European regulations. What is troubling, though, is that eight percent of the oat-based cereals tested did come in over that healthy threshold. Ick.

Researchers concluded that the processing and storing of oats needs to be monitored more closely. But what does it mean if your favorite way to start the day is with a bowl of oatmeal or a yummy oatmeal smoothie? Don’t give it up. “While OTA is not harmless, most studies are done in animals and not people, and the levels in our diet are at least 25 times lower than the threshold set by the EU,” says Maggie Moon, R.D., a Los Angeles-based nutritionist and owner of Everyday Healthy Eating. Still, it’s a smart idea to safeguard your cereal by bagging the cardboard box and storing it in a cool, dry place in an airtight container. “I'd hate for someone to cut out a healthful food like oatmeal because of this study, but it is a good reminder to pay attention to food safety,” says Moon.

Pecan Praline Coffee Cake

The fragrance: Sweet + Woods or Herbs (like Lancôme La Vie Est Belle Eau De Parfum Spray, $62, lancome-usa.com)
The recipe: Pecan Praline Coffee Cake
Developed by: Tiffany MacIsaac of Buttercream Bakeshop in Washington, D.C.

14 Tbsp (2 3/4 sticks) unsalted butter, melted
3/4 cup + 2 Tbsp buttermilk
2 large eggs
1 1/2 cups sugar 1/2 cup + 3 Tbsp dark brown sugar, divided
2 Tbsp molasses
3 cups flour
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp powdered ginger
1/2 tsp cardamom
1/4 tsp kosher salt
1/3 cup pecans, chopped and toasted
1 recipe Sage Crumble Topping (below)

1. Melt butter, and set aside. Preheat oven to 350°F.

2. Whisk to combine buttermilk, eggs, sugar, 1/2 cup brown sugar, and molasses in a mixing bowl.

3. Whisk together flour, baking powder, cinnamon, ginger, cardamom, and salt in a separate bowl.

4. Add wet mixture and melted butter to dry ingredients. Whisk until smooth and fully combined.

5. Spray a 11" x 7" baking pan with cooking spray, and pour half the batter into the pan. Spread evenly. Sprinkle the pecans and reserved 3 Tbsp brown sugar evenly over the batter.

6. Pour the remaining batter on top of the pecans and spread to the edges. Top with sage crumble, and bake 55-65 minutes, rotating the pan after the first 30 minutes. The cake will be golden brown when it's done, and a small knife inserted in the center of the cake should come out clean.

For the Sage Crumble Topping:

1 cup flour
1/2 cup dark brown sugar
5-6 sage leaves
8 Tbsp (1 stick) butter, melted
1/4 tsp salt

1. Combine flour, sugar, and sage in a food processor, and process 45-60 seconds, or until the sage is no longer visible.

2. Add butter and salt while the machine is running, and mix to combine.

Yummy Recipes That Will Make Your Kitchen Smell Absolutely Heavenly

Gourmand fragrances (ones that have an edible quality) are ditching their overly saccharine rep—and getting way more sophisticated (you can read more about this in our April issue, on newsstands now). So we asked top pastry chefs to whip up desserts inspired by the hottest new scent combinations. They taste every bit as good as they smell. The only question? Which one will you make first.
Courtesy of Chef Christina Tosi

The fragrance: Sweet + Aquatic (like Maison Martin Margiela Replica Beach Walk, $125, sephora.com)
The recipe: Salt and Pepper Cookies
Developed by: Chef Christina Tosi of Momofuku Milkbar in New York City

 16 Tbsp (2 sticks) unsalted butter, at room temperature
1 1⁄2 cups sugar
1 large egg
2 cups flour
1 Tbsp kosher salt
2 tsp black pepper
1⁄2 tsp baking powder
1⁄4 tsp baking soda

1. Heat oven to 375°F.

2. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and cream on high until homogenous, about 3 minutes. (If you don't have a stand mixer, you can use a hand mixer.) Add egg, and mix until just combined, about 1 minute.

3. Add flour, salt, pepper, baking powder, and baking soda, mixing until just combined, about 30 seconds.

4. Portion 2 3⁄4-ounce scoops of dough 2 to 3 inches apart onto a greased or lined baking sheet. Bake the cookies for 9 to 10 minutes, until golden brown. Cool completely on the pan.

French Apple Tart (Tarte de Pommes a la Normande)

Ingredients
    Pastry:

    1 1/3 cups all-purpose flour

    1 pinch salt

    1/2 cup butter, softened

    1 egg yolk

    3 tablespoons cold water, or as needed

        Frangipane:

    1/2 cup butter, softened

    1/2 cup white sugar

    1 egg, beaten

    1 egg yolk

    1 tablespoon apple brandy

    2/3 cup ground almonds

    2 tablespoons all-purpose flour
    4 medium sweet apples - peeled, cored, halved and thinly sliced
   1 teaspoon white sugar for decoration
    1/4 cup apricot jelly

Directions

    In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
    To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
    Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
    Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
    Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
    Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
    Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

Nathan’s Lemon Cake

This is a namesake because the recipe developer’s mom baked it for his birthday every year. We've adapted this recipe to trim the fat and calories, and it's still a moist, lemony treat.

Ingredients
Cake:
Cooking spray
2 tablespoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 tablespoons finely grated lemon rind
2 tablespoons fresh lemon juice
Icing:
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 tablespoon lemon rind
1/4 cup fresh lemon juice
Lemon rind strips (optional)

Preparation
1. Preheat oven to 350°.

2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.

3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.

4. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.

5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.

6. To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.

Classic Fudge-Walnut Brownies

The most recent recipe in the competition, it won unanimously because of the intense richness from cocoa, melted chocolate, and chocolate chunks. --Recipe by Maureen Callahan, September 2011

Ingredients

3.38 ounces all-purpose flour (about 3/4 cup)
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup bittersweet chocolate chunks, divided
1/3 cup fat-free milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup chopped walnuts, divided
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.

3. Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces.

Bailey’s Irish cream cheese swirl brownies recipe

“I love food. I have always loved food. Most importantly, I have always loved sweets. Almost every great memory in my life can be traced back to food in some form or manner,” she explains.

“My husband is a big fan of Bailey’s Irish Cream and so I thought I would throw that into the mix of some cream cheese brownies to make them a little more special,” she wrote.

BAILEY’S IRISH CREAM CHEESE SWIRL BROWNIES

For the Swirl:
3 ounces cream cheese, room temperature
2 TBSP unsalted butter, room temperature
¼  cup sugar
1 large egg
1 TBSP all purpose flour
2 TBSP Bailey’s Irish Cream

For the Brownies:
6 ounces sweet baking chocolate (I used semisweet), chopped
3 TBSP unsalted butter, room temperature
½  cup sugar
2 large eggs
½  cup all purpose flour
½  tsp baking powder
¼  tsp salt
2 tsp vanilla extract
1 cup semisweet chocolate chips

For the Glaze:
4 ounces sifted powdered sugar
1 TBSP Bailey’s Irish Cream
milk to thin out (amount will vary)

Preheat oven to 350°F. Lightly butter 8-inch square nonstick baking pan. Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy. Gradually add sugar and beat until well blended. Beat in egg. Mix in flour, Irish Cream, and vanilla. Set mixture aside.

Stir baking chocolate and butter in heavy small saucepan over low heat until smooth. Cool slightly. Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips.

Spread half of chocolate batter (about 1 1/4 cups) in prepared pan. Using rubber spatula, spread cream cheese mixture over chocolate batter. Spoon remaining chocolate batter over top of cream cheese mixture. Using tip of knife, gently swirl through batter, forming marble design. Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes.

Make glaze. Combine powdered sugar and Irish cream. If too thick thin out with milk.
While still warm brush (using a pastry brush) glaze over brownies. Let sit for 15 minutes. Cut into squares.

Chocolate-Mint Bars

You'll love these if you're a big fan of the thin chocolate mint Girl Scout cookies. The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. For a more grown-up taste, you can also use dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.

Ingredients

Bottom layer:
4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring
Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter.

Preparation
1. Preheat oven to 350°.
2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Wheat free chocolate brownies

Prep time: 25 min
Cook time: 40 min
Serves: makes 12-16

These wheat free brownies are perfect if you are on a gluten free diet, the rich and gooey brownies are studded with pecans for extra crunch

Ingredients

    200 g dark chocolate, at least 70% cocoa solids, roughly chopped
    100 g unsalted butter, plus extra for greasing
    200 g caster sugar
    125 g ground almonds
    4 eggs, separated
    100 g pecans, roughly chopped

Low-Carb Desserts You'll Fall in Love With

Sweet tooth got you hangry? Us, too. Good news: These five low-carb desserts all contain fewer carbohydrates than the combined protein and fat counts, an easy way to determine whether or not your low-carb grub is really what it claims to be. "It's good to keep insulin as low as possible, since this hormone can promote the storage of fat and stops your body from using stored fat as energy," says nutritionist Jenny Westerkamp, RD. Consuming protein and fat with carbohydrates will save you from that crazy blood sugar spike you can get from carbs alone, so you won't need as much insulin to metabolize your treat. And considering all of these recipes are delicious and low-carb, we're arguing that yes, you can now have your cake and eat it, too.

 Low-Carb Desserts: Homemade Peanut Butter Cups

Forget Reese's. These peanut butter cups are the real deal—gluten-free with just two grams of sugar. Go ahead: Grab another.

Oats and Chocolate Hot Smoothie

Notice that refreshingly cold smoothies don't have the same appeal during wintry weather? Give your smoothies a winter makeover by serving them hot and toasty. (It's not as strange as it sounds—promise!) These ice-free, warm smoothie recipes will warm you up after a chilly morning jog.

 Oats and Chocolate Hot Smoothie

It only takes six simple ingredients to whip up this outrageous oats and chocolate smoothie from Kitchen Sanctuary. Safety tip: Don't fill your blender or smoothie maker with boiling liquid! The steam creates pressure that can cause the lid to blast off, literally. Add the hot ingredients at the end.

Did I ever tell you how much I love chocolate for breakfast? If I didn’t, you may have worked it out already based on those pancakes with white chocolate, or maybe those Nutella Sweet rolls . Unlike the zillion calories and liberal sprinkling of sugar in those examples, today I’m presenting you with a healthy chocolate recipe.

It can be done.

Taking a break from the fruity smoothies in weeks one and two of my Hot Smoothie series, I went for something creamy, oaty, filling and delicious. Six simple ingredients (ok, 7 if you include the splash of water, but really? I’m ignoring that one) and you’ll be enjoying a warm healthy breakfast at just a little over 300 calories.

Easiest Ways Ever to Improve Your Diet

You won't even notice these changes—swear!

Of course you know that eating healthy is a lifelong goal—but that doesn't mean that it takes ages to make it happen. In fact, there are tons of quick, easy ways to be sure you're eating well that basically involve zero effort. Here are a few to get you started:

Add Broccoli Sprouts to Salads and Sandwiches
Here's an easy way to be sure your lunch is extra healthy: Add broccoli sprouts. A recent study from Cancer Prevention Research found that they're the one veggie that may actually remove pollutants from your body. That's because the sprouts contain a compound called glucoraphanin, which has been linked to anti-cancer properties in animal studies. The best part? They don't have a strong flavor, so you'll barely even notice they’re there.

Use Red Plates
Yep, you read that correctly: Your health could be determined by the color of your dinnerware. Gotta love science! Seriously, though: A study from Appetite found that people who eat off of red plates tend to eat less than those who eat off of red and blue. The researchers say that could be because our brains associate the color red with stopping—meaning just seeing the bold hue could send a signal to your brain not to overeat.