A dinner for two should be a warm cosy affair and it could be a meal shared between two friends or a couple. Whatever the occasion, there are a few guidelines one needs to adhere to while planning a meal for just two people. First thing, make a meal that will appeal to the taste buds of your guest. As a meal for two does not have a lot of dishes, its best to ensure that whatever is made is enjoyed. This will only happen if you keep the choice of food in mind. The idea of sharing a meal together is primarily to enjoy the company, so here comes in the second guideline: either make meals ahead or if you plan to carry your conversation into the kitchen, make sure the meal you plan to prepare has all ingredients easily available at hand and are of those recipes whose instructions are easy to follow. I have listed some simple yet scrumptious dinner recipes for two.

Recipes for Dinner for Two

Shrimp Newburg on Toast Points
Ingredients:
Peeled and de-veined large shrimp, ¾ pound
Sliced mushroom, 2 cups
Egg yolk, 1
Low fat milk, ¾ cup
All-purpose flour, 1 tbsp
Olive oil, 2 tsp
Dry sherry, 1 tbsp
Toasted whole-wheat bread, 4 slices
Chopped chives, 2 tsp
Dash of black pepper
In a large nonstick skillet, heat 1 tsp olive oil over medium-high heat until hot. Add the shrimps, sauté until they turn pink. Set aside and keep warm. In a small bowl, whisk together milk, flour, sherry and egg yolk and set aside. In the same skillet, add a teaspoon of oil and heat. Add mushrooms and sauté for a couple of minutes. Then add the egg yolk mix and bring mixture to a boil. Reduce heat, simmer until thick. Add the shrimp in the skillet, stir in the salt and pepper, and stir well, until the shrimps have been coated from all sides. Cut toast slices in half diagonally, arrange four of each on two plates and top with the shrimps and sprinkle the chives. Serve warm. Read more on shrimp recipes.

Herbed Vegetable Salad
Ingredients:
2 cups of the following assorted vegetables
Green peas
Diced watermelon radish
Diced celery root
Diced carrots
Corn kernels
Diced green beans
Other Ingredients:
Mayonnaise, 4 tbsp
Sherry vinegar, ½ tsp
Cognac, ½ tsp
Chopped chervil, 1 tsp
Dash of salt and pepper
In a large steamer, steam all the vegetables. The corn and peas may need a little more time. In a large salad bowl, whisk together the mayonnaise, sherry vinegar, cognac, and seasoning. Add in the vegetables and gently stir, until the dressing has been well blended. Read more on salads.

Mocha Pots de Crème
Ingredients:
Heavy cream, ¾ cup
Finely chopped and unsweetened chocolate, 1½ oz
Instant espresso powder, ½ tsp
Egg yolks, 2
Sugar, 3 tbsp
Vanilla extract, 1 tsp
Whipped cream and chocolate shreds, for garnish
In a saucepan, simmer cream and sugar together, stirring continuously. Remove from heat and add chopped unsweetened chocolate and espresso powder. Stir until the chocolate melts and the coffee dissolves. Add in egg yolks and vanilla and whisk until the mixture is blended and smooth. Pour the mix into 2 round ramekins (or any other shape of your choice) and place the ramekins in a baking pan. Pour hot water into the pan and bake in a preheated oven to 300, until set in centers. Remove ramekins to a wire rack and cool slightly. Garnish with dollops of whipped cream and chocolate and serve warm or chilled. More on dessert recipes.

Read more on light recipes for two, easy recipes for two and about some interesting dinner ideas.

Recomeded:

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When you present the meal, complete with candlelight, ornate crockery and cutlery, flowers or other center arrangements and beautiful music, you will not only turn these above mentioned dinner recipes for two, but almost everyone other one into romantic dinner recipes for two!

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Metabolism is what causes the food to either be burned up for energy, saved for a later time when energy is needed or creates it into waste if the body does not need it. If a person’s metabolism is slow, this means that they may not take in many calories a day, but whatever they eat doesn’t get burned up, causing weight gain. If a person eats too much and the body doesn’t need all of the energy it just received, it takes all the extra calories and stores them as fat cells. If a person is inactive and doesn’t use the energy from foods they consume, the body has no choice except to change the food into fat. Fat burning foods all have one thing in common. They each contain chemicals that acts on the cells of the body. Below are three fast acting fat burning foods that can actually get those fat cells burned away quickly.

Apples

This fruit has the chemical Pectin that acts on fat cells by limiting the amount of fat that the cells can actually absorb. Pectin has the ability to absorb fluids and use them to attack cells, forcing them to release the fat in them. They also are a high source of fiber, which speeds up absorption to eliminate consumed fats quickly, while giving a person a full feeling as well. Eating 2-3 apples a day will keep this process going in the body for fast weight loss.

Soybeans

Soybeans contain the chemical lecithin. This chemical builds a shield around cells preventing them from storing fat. It also has the capability to break down the body’s fat deposits. Include these beans in your diet three times a week and they will help the body shed pounds fast.

Whole Grain Cereals

Filled with fiber and complex carbohydrates, these chemical compounds work on the body to speed up metabolism by keeping insulin levels from rising after eating. When insulin levels rise the body thinks it needs to start storing fat. Keeping insulin levels low naturally speeds up the burning of fat cells.

Diet Foods Fast Weight Loss Diet

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Fat loss diet tip #1 – Avoid very low calorie diet!

Do not fall down in very low calorie diets! You can achieve some quick weight loss results and it can reduce your size dramatically but it can works only for a week or two. After the fourth or fifth week you will see the dieting becomes harder and the consequences will be decreased metabolism,

in other words when you eat less, you will burn less.

You will start to use your muscles in the source of energy. Increased activity of fat storing enzymes and hormones and decreased activity of fat burning enzymes and hormones, which mean you will store up fat much more easily in the future.

You will start to binge eating and you become easily depended on appetiters. It will much harder to continue the diet, if you start thinking only food. You will be exposed to gain the losted weight back as soon as you quit the very low calorie diet. This is mostly the starvation diet result.

Which do you prefer? Losing quick 10 pounds per week for few weeks, or losing 2 pounds per week as long as you want?

Fat loss diet tip #2 – How much calories should I eat to a healthy and fast fat lose?

It is obvious, that you have to be in negative calorie balance in order to lose weight. You can cut your calories from foods or you can burn more calories through exercises. I recommend

both, reducing the small amount and increase the activity. The best ways to burn fat is by training with weights and doing some cardio workout. You will effectively increase the metabolism with intense cardio workout and build lean muscle that also help you to boost the metabolism.

How much calories should I reduce? I would recommend to reduce the calories by 500-700 less than your maintenance level. For example if your calorie maintenance level is 2500 calories per day and your calorie deficit is 500, you will be at 2000 calories a day.

This is a healthy and permanent

way to lose fat without losing muscle mass. Always star with a small calorie deficit and then gradually increase the workouts to burn off more calories rather than by reducing calorie intake. Remember, more lean muscle you have, the more calories you will burn.

Fat loss diet tip #3 – Eat more, burn more

Avoid eating 2 or 3 big meal per day. If you are many hours without food, you will get starving yourself and that can easily lead to a binge eating. Eat smaller portions in every 2 to 3 hours and avoid cravings. You will be surprised by eating more and burn more fat.

Simple by eating smaller meals more frequently is definitely one of the best ways to burn fat and boost your metabolism from dieting. This way, you will also keep your muscle anabolic by feeding them with good quality protein and energy. Simplified this is one of the methods to burn fat gain muscle.

Fat loss diet tip #4 – Keep changing your calorie balance!

Balancing your calorie consumption is the key principle of a long term healthy and fast fat lose. If you follow a calorie deficit with a long period at a time, the fat loss will slow down. And if you let to continue the low calorie diet, your metabolism will slow down substantially and it gets harder

to get into the track.

So, if it seems that you hit the plateau, it is time to raise the calorie intake temporarily. You will give a little shock to your body and it will keep burning the calories normally, sometimes you will burn even more calories when you temporarily raise your calorie intake.

You can cycle the calories between negative and positive in every 5 – 10 days.

Fat loss diet tip #5 – Maximize the fat loss with the proper diet

You should calculate, how much calories you eat. Then you should divide up your daily allotment among the proteins, carbohydrates and fats. With every diet, whether you want to gain weight or lose fat or doing both, always make sure you eat protein at least one gram per pound of bodyweight.

Diets to burn fat is always includes the sufficient amount of lean protein, like tuna, cottage cheese, turkey breast and quality complex carbohydrates, like brown rice, oatmeal, fruits. Carbohydrates and proteins should be eaten together in every meal and they should be in the right balance to lose

weight.

However, there are dozens of claims, that you should eat protein and carbohydrates separately. Eat protein with carbs in every 3 hours to maintain the nitro balance. By eating protein (amino acids), you will feed the muscles by driving the amino acid into the muscle cells which requires insulin.

Insulin is secreted most readily in response to eating carbohydrates.

Ways To Lose Weight

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Fat Burning Furnace Pros

Here is what I really liked in review of the Fat Burning Furnace:

• This system is pretty easy and straightforward. Rob Poulos spends a lot of time ‘explaining’ his plan, but it is not at all complicated.

• The program comes with 1 full year of coaching (through email) direct from Rob if there are any questions or problems or you just need that extra level of support.

• The Fat Burning Furnace is definitely time-saving, especially when it comes to exercise. But I would suggest that you follow the instructions carefully to get the most out of each workout.

• The exercise and nutrition concepts are not outside of the mainstream and are not extreme; they are sensible principles. Poulos offers a focused procedure so that you can reach your goals.

• The diet promises quick weight loss which will provide positive motivation to continue.

• The diet is easy to maintain, not restrictive and will work for those also wishing to follow a standard or vegetarian plan.

Fat Burning Furnace Cons

And here are some of the the drawbacks:

• I thought the illustrations of the exercises could be somewhat clearer, so you might want to review them carefully to ensure that you are doing the basic moves correctly.

• The Fat Burning Furnace diet plan has the potential to help you lose up to 26 pounds in 49 days. This might be considered high by those nutritionists suggesting that you only lose 1 to 2 pounds per week.

>> Fat Burning Furnace Download <<

Fat burning Furnace Independent Reviews:

• Fat Burning Furnace Consumer Report

• How I loss weight. My Fat Burning Furnace Story

• Fat Burning Furnace Program Review by a Nutritionist

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Preheat the broiler.
Whisk egg whites, eggs, milk, salt, and pepper in a mixing bowl until well blended.
Heat a 9 inch nonstick oven-proof skillet over medium heat. Spray with cooking spray and add the mushrooms and onions; saute until softened and juices evaporate. Add the zucchini and saute until tender, about 5 minutes, stirring well. Decrease heat to medium low. Puor the egg mixture over the mushroom and zucchini mixture. Sprinkle with the cheeses and thyme. Cover and cook until the frittata is almost set but the top is still runny. Place the skillet, uncovered, under the broiler and cook until golden brown on top, about a minute or two. Remove from oven, then loosen from skillet with a spatula and slice it onto a plate. Cut into 4 wedges and serve.

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Combine juices, mustard, honey, salt and pepper in a small bowl and whisk together. Place onions and spinach in a large bowl. Add dressing and toss together. Top with blue cheese.

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Set a steamer insert into large, deep saucepan. Pour in cold water to a depth of 2 inches, making sure it does not touch bottom of steamer. Arrange beets in one layer in steamer. Cover tightly and set pot over high heat. When water boils, reduce heat and simmer beets 45 minutes, or until thin knife meets slight resistance when inserted into center at the widest point. Transfer beets to plate and let cool just enough to handle.

To avoid staining your work surface, lay a sheet of plastic wrap over it. Slip your hands into plastic sandwich bags. Cut tops and root tip off beets. With your fingers, pull and slide off beet skin. Cut each beet crosswise into 6 slices.

Grate 2 teaspoons zest from orange and set aside. Cut off top and bottom of orange. Setting orange on one of its cut sides on your work surface, slice off peel in strips, letting knife follow the curve of the fruit. Cut orange crosswise into 8 slices.

To assemble, line 4 salad plates with lettuce. On each plate, arrange 6 beet slices and 2 orange slices on top of lettuce. Sprinkle each with one-fourth of onions. If serving family style, line a serving platter with lettuce, top with all beets and orange slices, and add all onion.

For dressing: In a small bowl, whisk together orange and lemon juices, vinegar, salt and pepper until salt dissolves. Whisk in oil and add zest. Spoon dressing over the salad. Serve immediately.

Beets and Citrus, a Beautiful Combo

By Dana Jacobi
for the American Institute for Cancer Research

Although I was always a fan of the humble beet, I could understand others’ tepid responses to the root vegetable. That is, until I attended a beet tasting in Napa, California, and truly fell in love.

The tasting (similar to a cheese or chocolate tasting) included beets of every color – red, yellow, orange, pink and even candy-striped Chioggia beets, named after the region in Italy where they originated. We sampled varieties as small as a marble and ate slices from a softball-sized beet that were remarkably tender.

The differences in flavor were striking and proved that there’s a variety for every taste preference. If the earthiness of beets bothers you, try golden or orange beets, which are a bit sweeter and milder tasting.

From a nutritional standpoint, beets are also a winner. They are rich in folate and potassium and are a good source of fiber. Plus the pigments that give beets their vivid colors are potent antioxidants.

Beets are related to chard and their leaves are nutrient-rich. I recommend steaming and coarsely chopping beet greens, then drizzled them with a bit of extra-virgin olive oil and lemon juice and serving them lukewarm.

The taste and texture of the commercially jarred pickled beets that most people are familiar with are quite different from home-cooked fresh beets. When cooked from scratch they are creamy and tender and have a somewhat meaty texture. Eating them at room temperature emphasizes their sweet side.

I particularly enjoy red or yellow beets (or a combination of the two) paired with oranges, as they are in this salad. The acidity of the citrus adds appealing contrast. The recipe explains how to cook and peel beets without staining your hands or work surface – helpful tips if this dish succeeds in making you a fellow beet-lover.

“Something Different” is written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.

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Cover a rounded-bottomed glass or plastic bowl with cooking spray. Set aside. Combine water and agar flakes in a pan and allow it to boil. Simmer over a slow fire and mix for about 5 minutes in order to obtain a homogenous mixture. Put the dissolved agar and the rest of the ingredients in a food processor and blend until liquefied. Transfer the resulted mixture to the cooking-spray coated glass bowl, and keep it uncovered in the refrigerator for as much as 5 days. 

Tips:

You can use vegan cheese to make grilled cheese sandwiches or vegan pizza.
Fresh ground pepper can be added, optionally.
Alternatively, you can use Sheese, soy cheese or even nut-based cheeses when following a dairy free diet.

Nutritional Facts:  

Calories: 104.8
Total Fat: 8.6g
Saturated Fat: 1.4g
Carbs: 7g
Protein: 2.9g
Fiber: 2.8g
Sodium:227mg
WW Points:3

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Recipe #1: Vegan Bread

Ingredients:
2 ½ cups yellow corn meal
1 ½ cup unbleached white flour
2 ½ tsps. Baking powder
1 tsp. salt
1 cup soy milk
½ cup soy margarine
2 Tbsps. Molasses 
2 Tbsps. Raw sugar

Directions:
Grease a baking pan and set aside. Combine corn meal, baking powder, flour and salt. Set aside. Mix soy milk, liquefied soy margarine, raw sugar and molasses. Add the wet ingredients and kneed with hands. Pour the mixture into the pan and bake between 20 and 25 minutes at 425 degrees F.

Tips:
Raw sugar can be replaced with xylitol

Recipe #2: Vegan Candy

Ingredients:
½ cup sunflower seeds
½ cup almonds
2 cups pitted dates
½ cup figs, chopped
1 cup raisins
¼ cup water
1 cup roasted sesame seeds

Directions:
Process the almonds and sunflower seeds in a blender until they are almost pulverized. Put the resulting mix into a bowl. Combine the raisins, figs and dates in the blender container, add the water and pulse until obtaining a pasty mixture. Mix this with the ingredients from the bowl and mash them until homogenized. Make balls and roll them in the roasted sesame seeds. Keep them in the refrigerator and serve whenever you want.  

Tips:
Instead of roasted sesame seeds you can also use unsweetened coconut flakes. 

Recipe #3: Roasted Beet Vegan Salad

Ingredients:
2 1/2 lbs small red beets
2 tsps. olive oil 

Dressing:
1/2 cup green onion, Julienne
1/4 cup flat-leaf Italian parsley 
1 large garlic clove, finely minced 
1 tsp. homemade harissa, to taste
2 tsps. red wine vinegar 
Salt and ground black pepper

Directions:
Preheat oven to 400 degrees F. Mix the salad dressing ingredients in a container and set aside. In a large pan put the beets and the olive oil and leave them until they have a layer. Put the beets on a large baking sheet and seal it with aluminum foil. Bake them for 30 minutes. Allow them to cool for 5 minutes. Cut the beets into 1 cm cubes and place them into a salad bowl along with the dressing. 

Servings: 4 to 5 

Tips:
The small red beets can be replaced with golden beets, cleaned, skinned and cut in half, with yams or potatoes.
You can use white balsamic vinegar instead of red wine vinegar.

Recipe #4: Vegan Pilaf 

Ingredients:
1 medium eggplant, skinned and cut into ½ inch dices 
1 large yellow bell pepper 
1 large red bell pepper 
8 mushrooms
1 small zucchini, cut into ¼ inch dices
1 1/2 cups raw wild rice
1/2 cup olive oil 
1 tablespoon pine nuts 
1/4 cup golden raisins 
1 garlic clove, minced 
Salt to taste

Directions:
Scatter salt on the diced eggplant. Set aside. Rinse the cubes with cold water after 30 minutes. Use paper towels to remove the moisture. Remove the seeds from the peppers and cut them into thin strips. Cut zucchini into cubes and slice mushrooms. Cook the rice according to the instructions available on the package. 

Put the olive oil in a frying pan and heat it. Brown the garlic and eggplant on each side, approximately 3 minutes. Add the peppers and zucchini and keep stirring for another 3 minutes on lower heat. Put the golden raisins, pine nuts and mushrooms in the pan and stir until the mushrooms are warm. Pour the mixture over rice.

Servings: 4

Nutritional values:
Calories: 402
Protein: 10 g 
Carbs: 59g
Fat : 17g
Cholesterol : 0mg
Sodium : 13mg
Calories from fat: 35%

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If you crave for ice cream every time, but are concerned about the fat content and calorie count, frozen yogurt is the ideal alternative. It is basically a sweet dessert made from yogurt and other pure dairy products. As per your taste, you can also make sour, sugar-free and fat-free frozen yogurt recipes. And for people with lactose indigestion problems, non-dairy versions are also available in food stores. Similar to ice cream, frozen yogurt can be made in any flavor that you can think of. Know more on frozen yogurt vs ice cream.

Frozen Yogurt Recipes

An ice-cream maker is the only equipment required to prepare homemade frozen yogurt. However, if you do not have it, you can try making frozen yogurt recipe in the regular freezer. Provided that you use a consistently thick yogurt in the recipe, your frozen yogurt will taste delicious. Here, I am presenting easy and healthy frozen yogurt recipe that you can make at home:

Easy Frozen Yogurt Recipe

Ingredients
1 cup plain nonfat yogurt
1 cup low-fat buttermilk
3/4 cup sugar
1/4 cup fresh lemon juice
1/4 cup light corn syrup
2 teaspoons finely grated fresh ginger
1 teaspoon finely grated lemon peel
3/4 cup water
Directions for Preparation

In a medium sized saucepan, add sugar, corn syrup, ginger and water. Bring it to a boiling temperature and cook until sugar is dissolved. Strain through a cheesecloth and allow the filtrate to cool down. To this liquid concoction, stir in yogurt, buttermilk, lemon juice and lemon peel. Pour in the ice cream maker and proceed according to the user manual. Freeze for the allotted time and your frozen yogurt recipe is ready. This dessert recipe is served best with fresh fruit toppings. Learn more on how to make frozen yogurt.

Low Fat Frozen Yogurt Recipe

Ingredients
2 cups plain low-fat yogurt
2 cups strawberries
1 medium sized banana (peeled and cut into chunks)
4 teaspoons sugar substitute
1/4 teaspoon vanilla extract
1 1/2 teaspoons unflavored gelatin
2 tablespoons water
Directions for Preparation

Take a small saucepan and add gelatin and water. Cook over a low heat and stir constantly till gelatin dissolves completely. Remove it from heat and cool down. In an electric blender, add strawberries, banana chunks and gelatin. Blend for 2 – 3 minutes, or until you get a consistently smooth paste. Add yogurt, sugar substitute and vanilla extract, and process for another 2- 3 minutes. Pour it in ice cream maker and freeze according to directions. In case of non-availability of ice cream maker, pour mixture into a shallow metal pan, cover lid and keep in the refrigerator. Stir the freezing yogurt mixture in between to get the consistency of an ice-cream. Know more on frozen yogurt nutrition facts.

Sugar Free Frozen Yogurt Recipe

Ingredients
1 cup plain, low fat yogurt
1/2 cup fat-free dry milk
1 cup fresh (or unsweetened, frozen) blackberries
12 packets Equal sweetener (or other sweetener)
1 egg white
1 teaspoon unflavored gelatin
1/4 cup water
1/3 cup cold water
Directions for Preparation

In a small bowl, mix gelatin with ¼ cup water and keep aside for 2 minutes. Cook in low heat until gelatin dissolves completely. Add blackberries in an electric mixer with metal blades and blend until you get a puree. Strain it to separate seeds. In a mixing bowl, combine together blackberries puree, sweetener, gelatin and yogurt. Take another small bowl and mix egg white, dry milk and 1/3 cup cold water. Fold this concoction into the blackberries puree mixture. Now, add this into ice cream maker as per the manual directions. Leave for the stipulated time and your sugar free, blackberry frozen yogurt is ready for serving.

The logic in making a delectable frozen yogurt recipe is using your favorite seasonal fruits. As summer is round the corner, you can prepare extra frozen yogurt and keep in the refrigerator. Any time, munch on this cold dessert to make the most of hot-sticky summer days.

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