Blood Pressure Chart by Age

 Blood Pressure is the most common disease in todays world. Usually we think that normal values of blood pressure are 120/80 for all age age groups. But reality is that our body changes with age. And normal value of BP readings also changes with age. Here we are providing different normal values of blood pressure for different age groups.

Blood Pressure Chart for Women Over 20 : Read More

Learn what is an Acne Body Wash and Why it is Important for You

Why you should know what an Acne Body Wash is?

How Acne Body Wash works and what it does to your skin?

Why men and women need an Acne Body Wash?

Find the best Acne Body Wash for your skin type

Go and Be Confident with the help of Acne Body Wash

Summary:

A new mobile-friendly design for Kalyn's Kitchen and now you can sort recipe thumbnails by diet type and category!

A Brand New Design for Kalyn's Kitchen!
If you're reading this post then the new-and-improved site design for Kalyn's Kitchen has launched! And about 40-45% of you usually access the site on your phone, so the new design has been carefully planned to make it easier to use Kalyn's Kitchen on mobile devices of all types, while hopefully still displaying well on tablets and desktop computers.

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and this Sriracha Beef Cabbage Bowl that was inspired by my good friend Jeanne is something I've made over and over.  Cut up your own cabbage or use a coleslaw mix without carrots if you're making this for Phase one.)

I love it when I get a good cooking idea from one of my favorite people, and my friend Jeanne was the brains behind this Sriracha Beef Cabbage Bowl recipe, which I've already cooked and devoured several times.  Jeanne has already made an appearance on the blog, because one of my all-time favorite salad recipes was created in honor of her wedding.  Then last summer she came for lunch to check out the new house, and I made two of my favorite recipes for her.  Jeanne had the brilliant idea to pile the meat from Quick Sriracha Beef Lettuce Wraps on top of Spicy Mexican Slaw, and this recipe was born.  The creamy coolness of the cabbage slaw is the perfect partner to the spicy Sriracha beef in this recipe; hope you enjoy!

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and this Quick and Easy Pecan-Crusted Dijon Salmon is perfect for a nice dinner on Valentine's Day.)

I probably don't need to remind you about Valentine's Day, do I?  Those who are celebrating by going out to dinner have hopefully made reservations, but if you're looking for something a bit special to cook at home I would highly recommend this delicious Pecan-Crusted Dijon Salmon.  Not only is it absolutely delicious, but this recipe is so easy that you won't have to spend much time in the kitchen.  (If salmon isn't your thing, there are a lot more ideas for Valentine's Day dinner at home with the Valentine's Day Recipes, including some low sugar chocolate treats.)

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this Spicy Cabbage Salad with Tomatoes, Radishes, and Celery is one of those amazing salad combinations where the sum is so much greater than the parts.  And since we're welcoming March with a new header featuring cabbages, this salad is perfect for that reason as well.)

The minute I saw the Puerto Rican Cabbage Salad on Champaign Taste, I knew I was going to make some version of this salad, since I adore cabbage salad, and cabbage is one of The World's Healthiest Foods.  When I made the salad I loved it, and it got two thumbs up from my sister Val and brother-in-law Jon as well, and I'd say this salad is already destined to be a favorite.  After doing a little internet research about Carribean cabbage salads, I did tweak the recipe a bit, upping the crunch factor with radishes, adding some chopped celery leaves and green onions, and using just a touch of lime juice in the dressing.  With those changes I don't know how authentically Puerto Rican the recipe is, so if you're a food purist you may just want to call this "cabbage salad."  No matter what you call it, if you try this recipe I predict you'll love it just as much as I do.

For a few months now I've been working with my brother Rand (the design guy) and the fabulous Jennette (web designer and coder extraordinaire) to create a new look for Kalyn's Kitchen. (Thanks guys!)  Rand and Jennette are two of the smartest and most talented people I know, and I'm excited to reveal the new design and explain how the new features can help you find the kind of recipes you're looking for on the site.

(Updated with better photos and step-by-step instructions February 2014.)   For me this was one of those weeks where I was glad when it ended!  First of all I woke up sick on Monday and all week I've been coughing, congested, and feeling low energy.  Maybe that's the reason every new recipe idea I've tried has either been a complete flop or something that I know can be good but needs more work.  I'd say the cooking highlight of the week was re-doing the photos for this Stir Fry with Pork and Veggies that I first made back in 2007, and even though I was sick it tasted good too.  I used pork, but you could also make it with chicken, tofu, or just stir-fry the veggies.

I made this Chicken, Black Bean, Avocado, and Radish Salad with Lime and Cilantro several times to get the flavors just right, and when I was making the final version (with the addition of radishes for color and a little crunch) my brother Mark, his wife Lisa, and their daughter-in-law Lindy dropped by just as I was starting the recipe.  I convinced them to hang around while I made the salad and took photos, which might be the best excuse ever for a rather messy-looking bowl of salad that could have been styled a bit more carefully!  Being close enough for family members to drop in is just one of the things I absolutely love about the new house.  And by the way, I fed my visitors this salad, as well as leftovers from a casserole that hasn't made it to the blog yet, and both dishes were definitely a hit!

(Salt Lake has gotten about 24 inches of snow in the last 24 hours, and I could use some comfort food, so this delicious Chicken, Black Bean, and Cilantro Soup sounds perfect for A Month of Daily Phase One Recipes. This is a quick and easy recipe, especially if you have some leftover rotisserie chicken in the fridge.)

If you're a regular reader you know I'm constantly going through the archives of the blog and updating old posts with new photos.  And if you want to see how much this recipe for Chicken, Black Bean, and Cilantro Soup needed a photo make-over, just look below at the original photo, with soup spilled all over the edge of the bowl! I'm still not the greatest photographer, but I'm leaving that photo here as proof that my photos are certainly  improving.

(Updated with better photos, plus instructions for using either dried or canned beans, February 2014.)  If you're someone who might be inclined to turn up your nose at the mention of lima beans, stay with me for a minute here.   I first made this soup with Florida Butter Beans, (a type of heirloom baby lima bean, also known as Calico Pole Beans) that I bought in San Francisco from Rancho Gordo Beans.  The Florida Butter Beans are creamy and delicious, and if you can find those (or something similar) I highly recommend making this soup starting with dried beans that you've soaked overnight.  But when I decided this recipe *must* have an updated photo, I decided to try it with canned butter beans from the supermarket, and I was happily surprised at how good it was that way too.  If you still can't wrap your mind around the idea of butter beans or lima beans, try the soup with a different type of white bean!

(Today's pick for the month of  Daily Phase One Recipes (as well as Phase One Fridays) is this favorite Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper that's one of the soups I've been thinking about trying in the new electric pressure cooker I got for Christmas.  You can see all the recipes from the month by clicking Daily Phase One Recipes.  Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)

I've been a long-time fan of split pea soup, but I always made it with carrots until I tried this experiment of replacing the carrots with sweet red bell peppers, for a split pea soup that's not only delicious and colorful but also a Phase One recipe for the South Beach Diet.  Score!  I used a fairly generous amount of ham and red bell peppers in proportion to the split peas, so you can have this for Phase One, even though split peas and lentils are a limited food.  Of course if you're just craving split pea soup and don't care about Phase One, go ahead and make it with carrots if you prefer.

I don't think there's any doubt that holidays are more challenging for dieters or people who need to limit sugar than day-to-day eating, and holidays like Valentine's Day that are strongly associated with sugary treats can make even the most steadfast person lose their resolve.  Through the years I've tested a lot of low-sugar or sugar-free chocolate treats, but not many of them have been good enough to make it on to the blog.  Here's a collection of the chocolate treats that made the cut and many of them are also gluten-free as well.  I hope one of these can help you celebrate Valentine's Day without completely abandoning your diet; just click the link under the photo to see each recipe.

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and all during November I've been spotlighting vegetables and salads that I'd love for Thanksgiving.  Now it has been brought to my attention that not everyone wants salad for Thanksgiving (you know who you are) but personally I'd love a salad like this to balance out the other higher-carb foods.  Check out the my Top Ten Thanksgiving Recipes or all the other Thanksgiving Recipes if you're still working on your menu!)

I love hearts of palm, a tasty and low-carb delicacy that I learned to like years ago when I worked at Le Parisien, a French Restaurant in Salt Lake that's no longer in business.  For years I would rarely buy them at grocery store prices, but that changed when Costco started selling them in two-packs of 25 oz. jars at a price that was a lot more affordable.  Now they're something I always have in my pantry.  Still this Rich Salad with Hearts of Palm, Avocado, and Radicchio includes avocado, radicchio, butter lettuce, and pine nuts, all things that aren't really everyday ingredients which may be why it's called Rich Salad!  But when you need something for a special dinner party, this is a delicious salad that's sure to impress, and if you can get those two-packs of hearts of palm from Costco, you can have it a little more often.

You can't go wrong with any of my leftover turkey ideas, but this delicious salad with leftover turkey (or chicken) is an especially good option for anyone who wants to get right back on the healthy eating plan after the big day of indulgence.  This Phase One salad features leftover chunks of turkey with a dressing that's partly made with non-fat Greek yogurt and seasoned with Indian spices.  The finishing touch is chopped cilantro, but if you're not a cilantro fan I would just use more green onion.

It's now been two weeks since I slipped on my icy steps and landed flat on my back with a broken arm.   Before that I'd been doing well with my yearly return to Phase One of the South Beach Diet, but I confess the broken arm did trigger a few days of total comfort eating.  Then I got over it and decided I really DID want to get back on track.  I've been even more grateful than usual to have Jake to help with recipes I've been trying out for A Month of Daily Phase One Recipes, but there are also times I have to cook for myself if I want to stick to Phase One.

First, thanks to everyone who has given nice feedback about the makeover and new features for Kalyn's Kitchen.   I'm thrilled with the new design, especially the way it will make it easier for anyone who wants to find recipes that are Gluten-Free, Vegan, Meatless, Paleo, Low Carb, or things that Can Freeze.  I am so happy with the new design; thanks again to the fabulous Rand and Jennette!

People ask me all the time where I get recipe ideas, and while it's true I spend plenty of time looking at cookbooks and food magazines and cruising around other food blogs, sometimes an idea just pops into my head and I have no idea where it came from.  That's what happened with these Greek Salad Spaghetti Squash Bowls.  My sister Pam gave me a spaghetti squash and it hung out on the counter for at least a week while I wondered how to make it into some kind of interesting Meatless Monday dish.  Then one day I suddenly had the thought to top the cooked spaghetti squash with a Greek Salad mixture, including plenty of lemony vinaigrette that would drip down and flavor the squash.  I tried this out on my nephew Jake (who is NOT a fan of spaghetti squash) and he gobbled it up, so I think it's fair to say that this recipe is a winner!

Anyone who's been following my blog for a while already knows that I'm a fresh herb enthusiast!  If you're a cook who's discovered the wonderful way that cooking with fresh herbs can enhance the flavor of foods without adding fat or calories, then it won't be hard to understand why I think everyone should learn how to make Gremolata.  This simple but profound combination of finely minced fresh lemon peel, minced fresh garlic, and minced fresh parsley adds freshness and a little zing to any food you sprinkle it on.  I used it recently to add that extra something to a pasta dish (recipe coming!) and I wasn't sure if Gremolata needed a post of its own, but when I mentioned it to several friends and family members, I discovered that this simple herb combination is not something everyone knows about!  So this post is my Gremolata Public Service Announcement for everyone who hasn't discovered it yet.  And best of all, in the dead of winter when fresh herbs are expensive and hard to come by, you can always get lemons, garlic, and fresh parsley to make this and bring a touch of summer to your cooking. 

(When I realized I had completely ignored National Peanut Butter Day, I decided to feature this Slow Cooker Pork Sirloin Roast with Spicy Peanut Sauce for A Month of Daily Phase One Recipes, and we can just enjoy our peanut butter fixation a day later.  Yum, peanut butter!  Just don't eat nuts for a snack on the day you make this if you're seriously doing Phase One.)

It's true that I never liked peanut butter sandwiches when I was a kid (and still don't) but I love recipes using peanut butter, especially if the recipe has a spicy Asian twist to it.  A few weeks ago I had a pork sirloin roast I wanted to cook, I had a lot of work to do so I thought about using the slow cooker, and I was craving peanut butter.  That combination of circumstances led to this recipe for Slow Cooker Pork Sirloin Roast with Spicy Peanut Sauce.  I enjoyed a couple of slices of the roast pork for dinner, and the next day I diced up some of the leftover meat and ate it inside lettuce leaves, and I thought it was great both ways.