1 cup of wheat germ
1 cup of wheat bran
1 cup of oat bran
1 cup of sunflower seeds
4 cups of Quick Oatmeal
1 tablespoon cinnamon
1 cup of olive oil
1 cup of honey

Mix all ingredients together, Put into large baking pan, Bake 1 hour 350 degree’s.
Stir every 20 min.

You can add other ingredients of your choice.

We enjoy it very much. A lightly sweetened, nutritious breakfast to start the day!

Losing fat right after the age of forty could be really hard. It’s particularly difficult for women simply because from the hormonal changes which are taking place in their body. But losing fat more than forty isn’t impossible should you discover how you can consume correct, get lots of physical exercise and discover how you can be patient.

As we age, out metabolisms slow down. As a result, we need to really careful of what we consume. Individuals more than forty just don’t burn off the fat as fast as they did in their twenties.

Should you wish to shed fat and get into shape it’s essential which you get rid of all the junk food that’s inside your house. By removing the junk food your are removing the temptation to cheat with that bag of chips or bowl of ice cream.
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Typically, when you think about losing weight you think of starving yourself, eating rather bland foods that either taste bad or are tasteless. But that’s not true.

There are many healthy, low fat, low calorie meals that taste great and help you lose weight. Try these tasty and healthy recipes while you are trying to lose weight. Just remember, when losing weight you want to eat smart so you don’t have to go hungry.

Sundried Tomato and Black Olive Dip

Low-fat dip that’s delicious served with cut veggies or baked pita triangles.

1 cup of sun dried tomatoes
1 cup black olives, pitted
1 teaspoon capers, drained
3 large tomatoes, chopped into small pieces
1 tablespoon fresh basil finely chopped (alternatively you can use one half teaspoon dried basil)
2 tablespoons white wine vinegar
1 garlic clove, peeled and crushed
2 tablespoons extra-virgin olive oil
Ground black pepper to taste.

Place all the ingredients into a blender or food processor and blend for approximately 1 minute. You probably don’t need salt as the capers tend to be quite salty but add according to taste. Place mixture in bowl and serve. For a creamier dip add half a cup of plain, low-fat yogurt to mixture and stir.

** gluten free, dairy free.

Zesty Orange Chicken

4 skinless, boneless chicken breasts
4 ounces orange juice
Zest of one orange
4 orange slices (peel on)
2 tablespoons fresh chopped parsley
½ teaspoon dried oregano
1 garlic clove, crushed and peeled
1 tablespoons oil

Preheat the oven to 325F. In a large bowl mix the orange juice, orange zest, parsley, oregano and garlic. Add a little salt and pepper if desired.

Place the chicken breasts in a non-stick baking pan and make 3 to 4 slashes on the top of each breast. Pour the marinade over the top and then top each breast with an orange slice.

Cook approximately 20 to 30 minutes or until cooked through. Discard orange slices and serve with a side of wild rice and French green beans.