White Chocolate Cheesecake Recipe


    A usual twist to the regular fare. Bake this white chocolate cheesecake, serve with raspberry crush and impress your loved ones.




    125 gm of butter
    12 Tbsp of sugar
    1 1/2 tsp of vanilla essence
    125 gm of all-purpose flour
    225 gm of cream cheese
    120 gm of white compound chocolate
    4 eggs
    Raspberry crush to serve
    Raspberry and strawberry for garnish




    In a large mixing bowl place 3 Tbsp sugar, butter and 1/2 tsp vanilla essence, using a rubber spatula cream the butter fluffy.Add flour and fold well to form a soft dough. Do not knead itPress the prepared dough on a 9/6inch square baking tray and prick the top of the dough with a fork and bake for 20mins on 160Degc. Till the top crust is lite

    Add flour and fold well to form a soft dough. Do not knead it.

    Press the prepared dough on a 9/6inch square baking tray and prick the top of the dough with a fork and bake for 20mins on 160Degc. Till the top crust is lite brown.

    Place the chocolate in a large microwave safe bowl and melt the chocolate for about 2 minutes. Stir well and heat for another 2 minutes till the chocolate is completely melted set aside.

    Using a hand beater beat cream cheese, remaining sugar & vanilla essence in a large bowl till soft and fluffy. Add the chocolate mixture and eggs one by one beating on low speed after each addition of egg. Blend well.

    Shift the mixture on the baked crust. Level the top and bake on 160 Deg for 50 Minutes or till the Inserted tooth pick in the center comes out clean.

    Remove from oven and allow the cake to cool loosen the edges by running a sharp edged knife.

    Set the cake in a refrigerator for 4 to 5 hours before serving. Top with 3 to 4 tbsp of raspberry crush and garnish with strawberry or raspberry before serving.

    Glow from the Inside Out


    Make-Ahead Thanksgiving Panzanella

    We now have a three- and a one-year-old in the house as of a week ago. Two toddlers…OMG, save me. It’s loud, and crazy, and some nights cereal or smoothies for dinner feels like a major culinary accomplishment.

    But, oh, do I adore my little monsters and this crazy family.

    Lately, these are some of the questions I ask when I attempt to cook:

    Can I cut out an ingredient (or four) while still enjoying the dish? Is this step absolutely necessary to the overall dish? Why is there so much screaming going on? If I do something the night before, will it save time the next day? Adriana, can you please stop tackling your brother like a football!? Lol. 

    And probably one of the questions I ask the most: Why is there no OSG delivery service yet, damnit!?

    Goals ;)

    I’m learning more often than not that the answer to my “can I save time” question is a resounding YES. I’m learning tricks along the way. I’m cutting corners. And you know what? Almost always, the food still tastes great. (And if it doesn’t, Arlo will eat anything.)

    Months ago, I made a mental note to make the Thanksgiving Panzanella, and I couldn’t wait to make it once the cooler temperatures had set in. Because the recipe has quite a few steps, I started it the day before, and ended up creating a fun, make-ahead version. As you can tell, I’m all about make-ahead situations these days! By doing most of the prep work in advance, it became a practical option for our Thanksgiving meal. The prep work the day before is a half hour (and it’s a bit kitchen-destroying, tbh), but the next day, the effortless prep will only set you back a mere 10 minutes. Pretty sweet, huh?!

    Oh, and it’s a looker. And tasty…duh. 

    The Best Gifts for Breakfast Lovers

    Healthy food kids will love

    It always feels great to watch your child polish off a healthy, home-cooked meal, so we've chosen our favourites for the whole family to enjoy together.


    Tomato pizzas on a tray with salad

    Feeding children can be one of the most satisfying but also one of the most stressful parts of parenting – and it's not uncommon to get embroiled in a fearsome stand-off at mealtimes. So, to avoid the meltdowns, we've cooked up some sneaky ideas for giving kids the foods they love, packed full of the nutrients they need, from breakfast to dessert, with help from our nutritionist Kerry Torrens.

    Make the best of breakfast

    Apple and sultana porridge
    It goes without saying, but setting your child up for the day with a healthy breakfast will make you both feel good. Something filling and fibrous should get the digestive system going, keep kids full until lunch and help sustain their concentration and mood. Try serving porridge with a side portion of blueberries or chopped banana for an extra boost of vitamins and minerals, and there'll be plenty of fun stirring the colours in.

    Some children are less keen to eat first thing – if that’s the case tempt them with an egg served with soldiers for dipping or whizz up a yogurt-based smoothie for a satisfying combination of protein, carbs and valuable hydration.

    The Difference Between an Instant Pot and a Slow Cooker


    I am asked on a regular basis how an Instant Pot is different from a pressure cooker or a slow cooker, and I am mildly offended on behalf of my Instant Pot. My Instant Pot can do many things, many beautiful things, and pressure cooking is just one of them. Slow cooking is another. Should I go on? Of course I will because I cannot help myself where Instant Pot is concerned. 

    If you have yet to join the cult, an Instant Pot is a programmable, multi-function electric cooker sold by the Instant Pot Company. Per the official Instant Pot website, the device was "designed by Canadians with the objectives of being Safe, Convenient and Dependable." These are qualities about which Canadians do not joke, so it may come as no surprise that Instant Pot legendarily sold 215,000 units on Amazon's Prime Day in 2016, with no print or TV marketing—just by word of mouth.


    But slow cookers, rice cookers, and pressure cookers have been getting the job done since time immemorial, no? Why can't we have nice, simple things? Hey, maybe you live in Buckingham Palace or a Nancy Meyer movie or something, but some of us don't have a whole lot of counter or cabinet storage to spare. Every object that lives in my kitchen has to earn its keep, and Instant Pot more than justifies the real estate it takes up by doing septuple duty as a slow cooker, rice or porridge cooker, pressure cooker, saute pan, steamer, warmer, and yogurt maker. (Note to self: Do more yogurt making.) I'm also a ridiculously messy human and minimizing the number of objects with which I have to interact and subsequently scrub is a crucial element in my not ending up as the subject of an episode of Hoarders.

    The beauty of the Instant Pot is that it’s slob-proof. It has an easily wipeable plastic shell with a digital panel on the front with buttons that say things like "steam" or "poultry." I plop my ingredients in the removable stainless steel inner pot, twist the lid and steam valve into place, get rewarded by a series of pleasing beeps that I interpret as love and approval, jab at a button, and wait a little while. It beeps again and then there is food for me to scoop out and eat, and it is perfect every time. If I am making this same meal in a pressure cooker, I am riddled with anxiety that my kitchen will explode. If it's in a slow cooker, I must fight my impulse to lift the lid and peer inside, thus setting the clock back for at least half an hour. Instant Pot knows my peccadilloes even better than I do and physically locks itself until the cooking cycle is complete. I tend to accidentally harm myself with steamer baskets on stovetops, and Instant Pot forestalls that.

    I suppose what I'm saying is that Instant Pot protects me from myself. Even if you require infinitely less emotional engagement with your kitchen gear, an Instant Pot is a savior of space, time, effort, and possibly cash if you were to invest in all the individual pieces of gear that are consolidated within this wondrous machine. Have I perhaps been brainwashed into joining some sort of gear-based kitchen cult that will someday attempt to override my neural functions with a sequence of audio tones and have me undertake a task of their bidding? I'm cool with that, so long as my chicken keeps turning out as moist as it does. Consider joining me. (No pressure.)

    Sweet Potato and Quinoa Bowl Recipe


    An easy, one pot meal with sweet potato, coconut nuts and quinoa for when you are too lazy to cook. Great for those looking out for a healthy bite without hassle.




    1 Cup Sweet potato cubes (cooked), peeled
    1 Cup Coconut (unsweetened), shredded
    1 To taste Onion, finely chopped
    1 Cup Quinoa (cooked)
    1 Tbsp Raisins /Cranberries
    1/2 Cup Cashew nuts
    1 tsp Pepper powder
    1/2 tsp Cayenne
    1 Bay leaf
    Salt (As per taste )


    How to Make It


    1. Heat the oil in the kadhai.
    2. Add bay leaves and onion and fry till onion is translucent.
    3. Add pepper, cayenne, cooked sweet potato and coconut.
    4. Fry well till nice aroma comes out of coconut.
    5. Add raisins/cranberries, cashew nut and fry till cashews are brown in color.
    6. Mix well and fry for another 5 minutes.
    7. Mix in cooked quinoa and mix well.
    8. Leave it on a medium flame for 3 minutes.9.Switch off and enjoy.



    If you like you can add some spice to your sweet potatoes. Toss them with chili powder or a combination of cumin and coriander before you fry them.


    Key Ingredients: Sweet potato cubes (cooked), Coconut (unsweetened), Onion, Quinoa (cooked), Raisins /Cranberries, Cashew nuts, Pepper powder, Cayenne, Bay leaf, Salt

    Cancer: 40 percent of all cases related to obesity, overweight

    A new report warns about the role of obesity in cancer. As many as 40 percent of all cancers are related to obesity, according to the new research, which suggests that these cancers would be preventable if weight was kept under control.

    The report, entitled Vital Signs, was compiled by researchers from the Centers for Disease Control and Prevention (CDC) in collaboration with researchers from the National Cancer Institute.

    C. Brooke Steele, of CDC's Division of Cancer Prevention and Control, is the first and corresponding author of the report.

    The findings are particularly important given the alarming statistics on obesity in the United States. Between 2013 and 2014, the CDC note, as many as 2 in 3 adults were deemed overweight or obese.

    Being overweight is defined as having a body mass index (BMI) between 25 and 29.9 kilograms per square meter, and obesity is defined as having a BMI of 30 kilograms per square meter and over.

    Studying obesity and cancer diagnoses

    Steele and colleagues examined cancer incidence rates using data from the U.S. Cancer Statistics 2014, as well as looking at trends between 2005 and 2014.

    More specifically, the researchers looked at the 13 types of cancer that have traditionally been associated with being overweight and having obesity. These include a type of esophageal cancer called esophageal adenocarcinoma, postmenopausal breast cancer, colorectal cancer, endometrial cancer, gallbladder cancer, and gastric cardia cancer.

    Processed foods linked with cancer risk in slim older women

    Additionally, the researchers looked at cancer of the kidney, liver, and thyroid, as well as ovarian and pancreatic cancer. The report also examined meningioma, which is a slow-progressing type of brain tumor, and multiple myeloma.

    Steele and team grouped and analyzed the data by sex, age, ethnicity, geographic area, and the site where the cancer appeared.

    The researchers analyzed trends both with and without the incidence of colorectal cancer. As they explain, this is due to the fact that screening for colorectal cancer can reduce incidence because the procedure often detects the colorectal polyps before they become malignant.

    Around 630,000 obesity-related cancers

    Overall, in 2014, approximately 630,000 people in the U.S. received a diagnosis of one of the aforementioned cancers, which represents a staggering 40 percent of all diagnosed cancers. 

    The incidence rate was particularly high among adults aged 50 and above. In fact, 2 in 3 of these cancers occurred in those aged between 50 and 74.

    Gender-wise, more cancers were linked with obesity in women than in men. And more specifically, 55 percent of the cancers affecting women and 24 percent of those affecting men were related to obesity.

    Regarding obesity-associated cancers, these rose by 7 percent between 2005 and 2014. By comparison, the incidence of cancers not associated with obesity declined by 13 percent during that time. Colorectal cancer also decreased by 23 percent, most likely due to screening practices.

    "The burden of overweight- and obesity-related cancer is high in the United States," say the authors.

    They add that it "might be reduced through efforts to prevent and control overweight and obesity," and they conclude that "[c]omprehensive cancer control strategies, including use of evidence-based interventions to promote healthy weight, could help decrease the incidence of these cancers in the United States."

    Best vegetables for type 2 diabetes

    People with type 2 diabetes often feel left out at big family meals and at restaurants, but it should not mean having to avoid delicious food.

    In fact, no food item is strictly forbidden for people with type 2 diabetes. Healthy eating for people with diabetes is all about moderation and balance.

    The best vegetables for type 2 diabetes are low on the glycemic index (GI) scale, rich in fiber, or high in blood pressure-lowering nitrates.

    Contents of this article:

    1. Why choose vegetables?
    2. Best vegetables for type 2 diabetes
    3. Eating vegan or vegetarian with diabetes
    4. Healthful diabetes meals

    Why choose vegetables?

    [argula is good for diabetes type 2]
    Arugula and other green, leafy vegetables are rich in nutrients and fiber.

    When considering foods to avoid, many people with diabetes might think about sugary or high-carbohydrate foods, such as cinnamon rolls or bread. Certain vegetables, though, can also cause blood glucose problems.

    The GI refers to how quickly foods cause blood sugar levels to rise. Foods high on the GI, such as most potatoes, rapidly release glucose, potentially triggering blood glucose spikes. They can also cause weight gain when eaten in excess.

    Low to moderate GI vegetables, such as carrots, offer better blood glucose control, and a lower risk of weight gain.

    Nitrates are chemicals that naturally occur in some vegetables. They are also used as preservatives in some foods.

    Eating nitrate-rich foods, not foods processed with added nitrates, can lower blood pressure, and improve overall circulatory health.

    This means that nitrate-rich foods, such as beets, are among the best vegetables for people with type 2 diabetes who have a higher risk of cardiovascular disease. This is still true despite their high level of carbohydrates.

    The key to good food management, in this instance, is to reduce carbohydrate consumption elsewhere, such as by eliminating bread or sugary snacks.

    Fiber and protein are both very important in a healthful diabetes diet. Protein is vital for good health, and can help people feel fuller for longer, reducing the urge to snack and supporting weight loss. Many dark, leafy greens are rich in many vital nutrients, fiber, and contain protein.

    Fiber can help control blood glucose levels.

    It also supports healthy cholesterol levels, can lower blood pressure, and relieve constipation. Like protein, fiber can help people feel fuller for longer.

    Many fruits and vegetables, nuts, and legumes are rich in fiber.

    Best vegetables for type 2 diabetes

    Eating a wide variety of foods, including a mix of the best vegetables for type 2 diabetes, can help people stay healthy while enjoying a range of meals.

    Low GI: Vegetables, with GI scores less than 30, include:

    Fast facts about GI values of foods
    • Frozen green peas score 39 on the GI index
    • Carrots score 41 when boiled and 16 when raw
    • Broccoli scores 10
    • Tomatoes score 15
    • artichoke
    • asparagus
    • broccoli
    • cauliflower
    • green beans
    • lettuce
    • eggplant
    • peppers
    • snow peas
    • spinach
    • celery

    It is worth remembering that the GI gives a relative value to each food item, and it does not refer to an amount of sugar. The glycemic load (GL) refers to how much a person will eat in a serving.

    Nitrates: Vegetables rich in nitrates include:

    • arugula
    • beets and beet juice
    • lettuce
    • celery
    • rhubarb

    Protein: Daily protein recommendations depend on a person's size, sex, activity level, and other factors. People should speak to a doctor for the best insight on what their ideal daily protein intake is.

    Pregnant or lactating women, highly active people, and those with large bodies need more protein than others.

    Vegetables higher in protein include:

    • spinach
    • bok choy
    • asparagus
    • mustard greens
    • broccoli
    • Brussels sprouts
    • cauliflower

    Fiber: Most people need 25-38 grams (g) of fiber each day.

    The American Academy of Nutrition and Dietetics recommend 25 g per day for women, and 38 g per day for men.

    This recommendation varies depending on body size and similar factors.

    Fiber should come from real food, not supplements. Vegetables and fruits with high fiber content include:


    • carrots
    • beets
    • broccoli
    • artichoke
    • Brussels sprouts
    • split peas
    • avocados



    Eating vegan or vegetarian with diabetes

    Eating a vegan or vegetarian diet can prove challenging for people with diabetes. Animal products are generally the most protein-rich options, but vegans avoid dairy and other animal products.

    Some of the best vegan protein-rich options include:

    • lentils
    • beans and chickpeas
    • peas
    • almonds
    • pumpkin seeds
    • amaranth and quinoa
    • sprouted grain bread
    • soy milk

    A vegan or vegetarian person who has diabetes can eat a balanced diet. Nuts, seeds, and lentils offer high protein, often with few calories.

    Healthful diabetes meals

    Any meal that blends several of the ingredients listed above offers excellent nutrition. To keep meals healthy and flavorful, people should avoid using lots of added salt, or relying on prepackaged ingredients that are high in sodium.

    People with diabetes should watch the number of calories in their food, too. Excess calories can turn an otherwise healthful meal into something that leads to excessive weight gain.

    Some simple, healthful meals include:

    [avocado, arugula, and tomato are healthy for type 2 diabetes]
    Avocado, arugula, and tomato are healthful and delicious in a salad.
    • avocado, cherry tomato, and chickpea salad
    • hard-boiled eggs and roasted beets sprinkled with black pepper and turmeric
    • low-sodium cottage cheese spread on toasted sweet potato slices. Add black or cayenne pepper to boost the flavor
    • tofu burger patty with spinach and avocado
    • spinach salad with chia seeds, tomatoes, bell peppers, and a light sprinkling of goat cheese
    • quinoa and fruit added to unsweetened Greek yogurt with cinnamon
    • quinoa seasoned with pepper, or vinaigrette, eaten it on its own
    • almond butter on sprouted grain bread topped with avocado and crushed red pepper flakes

    Balancing less healthful foods with more nutritious ones is a way to remain healthy. For instance, eating a cookie or two per week is usually fine when balanced by a high-fiber diet rich in plants.

    People with diabetes who want to eat well should focus on a balanced overall approach to nutrition.

    There is a risk that forbidding certain foods can make them feel even more appealing, and this can lead to less control of diet choices and blood sugar over time.

    Vegetables are just one part of healthy living with diabetes.

    People should eat a wide variety of foods from all food groups, and consider eating five to seven small meals instead of three large meals. Gaps between meals can cause blood sugar levels to vary a lot through the day.

    Think Yourself Slim


    1. Define Your Motivation

    Weight loss is a three-part process: Exercising and cutting calories are vital, but your mental outlook can mean the difference between success and failure.

    "Self-defeating thoughts are often the most overlooked factors when a dieter gets off track," says Jeffrey Wilbert, PhD, author of Fattitudes: Beat Self-Defeat and Win Your War with Weight (St. Martin's Press, 2000). "You feel disappointed when a quick fix turns out to be anything but, or weak if you succumb to an intense craving for ice cream." Without the resolve to overcome such thoughts, sticking with any major lifestyle change can be difficult, if not impossible.

    The key is to adopt the right attitude before you start your plan. "If you're really serious about slimming down, you need to think long-term. That's why it helps to ready yourself emotionally to take on the challenge," says Daniel C. Stettner, PhD, a behavioral-medicine specialist at Northpointe Health Center in Berkley, Michigan. These eight strategies will help strengthen your mind-set.

    You probably have lots of reasons for wanting to lose weight. Not all, however, may be good ones. "If your decision develops primarily out of pressure from someone else, your conviction to succeed could diminish over time," says Stettner. "To ensure success, you need to develop the will to improve your life, not someone else's vision of it."

    Start by listing all the reasons you can think of for slimming down. Highlight any that include other people. Rewrite the list, omitting the highlighted items. Next, inspect each one for phrases like "have to" or "must." Such words imply obligation, not desire; eventually, they'll also invite the instinct to rebel. (Test the theory: Stand in front of a piece of chocolate cake and tell yourself over and over that you must refuse it. You'll instantly want to dig in.) Translate each "have to" into a "want to." If your reasons lose their relevance, pare down the list again, until you find two or three of the most compelling motivations.

    2. Choose an Attainable Goal

    "Studies show that most dieters expect to lose as much as four times what they really can in a six-month period," says Stettner.

    Think smaller: Count on losing just 10 percent of your weight within six months, and focus on keeping it off for more than a year. But be careful about relying solely on figures. "A number on the scale isn't a goal; it's a measurement of success," says Bonnie Goodman, a psychotherapist based in Fort Lauderdale, Florida, who specializes in behavioral therapy. Instead, focus on behaviors you wish to change: to reduce your daily fat intake to below 35 percent, or to cut out your afternoon soda or vending-machine snack. Also, consider setting non-weight-related goals, such as entering a 5K race. The pounds you'll automatically lose in the process will seem like a bonus.

    3. Design Your Own Plan

    Rather than trying every new diet fad, create your own plan that will fit your lifestyle. You need to cut out only 150 calories a day to lose 15 pounds in a year, so start small.



    "Little changes to your current eating style, like downsizing portions or preparing foods differently, can add up to big results," says Stettner.

    Think about the foods you can — and can't — live without, then try to work your diet around them. Love chocolate? Have a small piece every day. If you're a born snacker, divide your daily calories into six or seven mini meals so you always feel like you're having a nibble. Whatever you do, don't give up your favorite foods. You'll inevitably feel deprived, which will only make your cravings stronger — and your willpower weaker.

    4. Visualize the New You



    A mental dress rehearsal prepares you to recognize and accept success. "Close your eyes, breathe deeply, and picture yourself healthier and slimmer," suggests Goodman. How do you walk? With your head held high. How do you dress? More boldly. How do you feel? More confident, energized, and proud of your achievements.

    5. Get Your Priorities Straight

    Start by making "commitment appointments." First thing in the morning, set your goal for the day, whether it's to spend an hour at the gym or to cook a healthy meal. Before the beginning of every month, decide which days you'll work out and what you'll do. Shop for healthy foods once a week, always on the same day if possible.

    Stettner also recommends planning ahead for any obstacles you might encounter, such as a visit from the in-laws or a weekend getaway. If your mother-in-law stresses you out (and leaves you raiding the fridge after everyone's gone to bed), schedule private time during her visit to unwind. Going away? Book a hotel with a fitness center, or plan an active outing. Keep an exercise record and a food diary (noting not just what you eat, but when and why), and schedule a time to make entries.

    6. Uncover Emotional Obstacles

    Sadness and anger are two of the most common reasons women overeat, but food won't quell either one. Your diary can provide valuable insights into what may be causing you to binge occasionally. Once you start evaluating your eating triggers, you'll be able to develop more effective strategies to deal with the underlying emotions. Keep in mind, too, that the very act of committing to a diet plan can bring its own challenges.

    "Fear of change is a particularly formidable enemy," says Wilbert. "Altering your lifestyle involves taking a risk, and that can dredge up insecurity."



    As your body changes, so will the way others perceive you, which can be unnerving. The best way to combat any type of fear is to face it head-on. Keep reminding yourself that every change you make brings you one step closer to becoming a bolder, more confident woman.

    7. Celebrate Every Achievement

    "Rewards reinforce positive behavior, but only if they're meaningful," says Goodman. "When you reach a milestone in your weight-loss or exercise routine, treat yourself to something that celebrates the particular goal you achieved and helps further your progress."

    Logging an extra mile a week on the treadmill? Invest in a pair of top-of-the-line running shoes. If you've dropped a dress size, buy an outfit that highlights your new figure.

    8. Forgive Yourself

    "If you make an unhealthy diet choice, admit that you're fallible, but don't drown in a sea of judgmental thoughts," says Wilbert.

    Berating yourself won't foster the courage you need to dust off those cookie crumbs and move on. A momentary slip won't register on the scale. An egregious misstep, like a no-holds-barred vacation binge, may delay your weight loss slightly, but it isn't likely to undo every bit of progress you've made. Think about what else you did on vacation, then focus on the positive. For instance, lounging by the pool relieved stress, while sampling the buffets exposed you to new flavors you can incorporate into your own low-cal cooking. Turning negative thoughts into encouraging ones will propel you to keep at it until you finally reach your goal weight.

    Slim for Life: 10 Strategies to Lose Fat and Keep It Off

    Use fat to burn fat

    Trying yet again to lose those last 10 pounds? We hear you. In fact, 50 percent of women say that within six months they gain back any weight they've managed to ditch. And more than a quarter have dieted so many times they've lost track of the number. Well, get ready to stop the endless yo-yoing: Science has finally come up with simple, groundbreaking solutions for lasting weight loss. We checked in with the top experts in the field and scoured the latest research to bring you the skinny on everything you need to reach your slim-down goals and stay there.

    Make your fat burn fat.

    Seriously: Your flab can help you shed pounds. How? Just as there's more than one kind of fat in food, there's more than one type in your body. White fat is the bad stuff you want to zap. But a second kind, brown fat, actually torches calories. "Up to 80 percent of adults have brown fat deposits in their bodies," says Aaron M. Cypess, MD, PhD, an assistant professor of medicine at the Joslin Diabetes Center and Harvard Medical School. This good fat is powerful because it's packed with mitochondria, the parts of cells that generate heat. When activated, as little as two ounces of brown fat can gobble up as much as 20 percent of your body's calories.

    Exercise is one of the best ways to get your brown fat in gear. In a study, scientists at Harvard's Dana-Farber Cancer Institute discovered that working out releases a hormone called irisin, which converts white fat to brown. Exercise for a half hour at least five days a week to turn up the burn.