HEALTHY HIVE

  Losing belly fat can be a challenging task, but it’s not impossible.  With the right tips and tricks, you can shed those extra pounds and achieve your weight loss goals.  Here’s the ultimate guide to losing belly fat: Eat plenty of soluble fiber : Soluble fiber absorbs water and forms a gel that helps slow down food as it passes through your digestive system. Studies show that this fiber may promote weight loss by helping you feel full, so you naturally eat less. Excellent sources of soluble fiber include fruits, vegetables, legumes, and oats. Avoid foods that contain trans fats : Trans fats are created by pumping hydrogen into unsaturated fats, such as soybean oil.  These fats have been linked to inflammation, heart disease, insulin resistance, and abdominal fat gain in observational and animal studies . To help reduce belly fat, read ingredient labels carefully and stay away from products that contain trans fats. Moderate your alcohol intake : Drinking too much alcohol can lead to

Pecan Pie Bars  | These scones are flavored with dried cranberries and orange zest Easy steps to make Cranberry and Orange Scones: Ingredients 2 cups all-purpose flour 3 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, cold and cut into small pieces 1/2 cup dried cranberries 1 tablespoon orange zest 1/2 cup heavy cream 1 large egg Steps Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the dried cranberries and orange zest. In a small bowl, whisk together the heavy cream and egg. Add the cream mixture to the flour mixture and stir until just combined. Turn the dough out onto a lightly floured surface and knead gently until it comes together. Pat the dough into a circle about 1 inch t

Cranberry and Pomegranate Salad |   This salad is made with mixed greens, dried cranberries, pomegranate seeds, and a homemade vinaigrette Ingredients 3 cups leafy salad green mix 1/2 cup pomegranate seeds 1/3 cup crumbled blue cheese 1/4 cup crushed walnuts 1/4 cup cranberry vinaigrette Steps Toss leafy greens, pomegranate seeds, blue cheese, and walnuts together in a medium-sized salad bowl. Add cranberry vinaigrette just before serving. This salad is a refreshing and colorful addition to any Christmas meal.  The combination of mixed greens, dried cranberries, pomegranate seeds, and a homemade vinaigrette gives it a sweet and tangy flavor. Gingerbread Pancakes | Fluffy pancakes are flavored with gingerbread spices and molasses Ingredie n ts 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground ginger 1 teaspoon ground cinnamon 2 teaspoons golden caster sugar 1 egg, beaten 1/2 tablespoon maple syrup, plus extra to serve 200ml full-fat milk or semi-skimmed milk Vegeta

  Here’s how to make Peppermint Mocha Brownies: Ingredients 1 and 1/4 (140g) sticks unsalted butter 1 and 1/2 (300g) cups granulated sugar 3/4 cup (75g) cocoa powder 3 - 4 teaspoons instant coffee granules 1/4 teaspoon salt 2 teaspoons peppermint extract 2 large eggs, cold 1/2 cup (60g) plain/all-purpose flour 1/2 cup (90g) chocolate chips 1 full-sized candy cane or 3 small ones, crushed Steps Preheat the oven to 170C/325F/Gas 3. Spray an 8x8-inch square baking pan with baking spray and line with parchment paper. Set aside. Place the butter, sugar, cocoa powder, instant coffee granules, and salt into a microwave-safe bowl, and microwave in 30 second intervals, stirring after each one, until the butter is melted and the mixture feels very warm to the touch. Mix in the eggs, one at a time. Fold in the flour until fully combined, stirring until thick and shiny. Fold in the chocolate chips (they will melt into the batter, but it’s fine! It helps produce a shiny top). Pour the batter into t

  How to make Chestnut Stuffing Ingredients 1 loaf of bread, cut into 1-inch cubes 1 pound of pork sausage 1 cup of chopped onion 1 cup of chopped celery 2 cups of chopped apples 1 cup of chopped chestnuts 1/2 cup of chopped parsley 1/4 cup of chopped sage 1/4 cup of chopped thyme 1/2 cup of unsalted butter 2 cups of chicken broth Salt and pepper to taste Steps Preheat your oven to 350°F (175°C). Spread the bread cubes in a single layer on a baking sheet and bake for 10-15 minutes, or until lightly toasted. In a large skillet, cook the sausage over medium heat until browned and cooked through. Add the onion and celery to the skillet and cook until softened, about 5 minutes. Add the apples and chestnuts to the skillet and cook for an additional 5 minutes. In a large bowl, combine the toasted bread cubes, sausage mixture, parsley, sage, thyme, and melted butter. Add the chicken broth to the bowl and stir until the bread cubes are moistened. Season with salt and pepper to taste. Transfer

How To Make Roasted Brussels Sprouts with Bacon and Balsamic    Ingredients 1 pound Brussels sprouts, trimmed and halved or quartered 2 tablespoons balsamic vinegar, divided 1 tablespoon olive oil ¼ teaspoon salt ¼ teaspoon ground black pepper 2 slices bacon 2 teaspoons lemon zest (Optional) Steps Preheat the oven to 400 degrees F (200 degrees C). Line a 15x10-inch baking pan with foil. Place Brussels sprouts into the prepared pan. Drizzle 1 tablespoon balsamic vinegar and olive oil on top. Season with salt and pepper; toss to coat. Roast in the preheated oven, stirring every 5 minutes, until Brussels sprouts are crisp-tender and brown, 15 to 20 minutes. While Brussels sprouts roast, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle. Drizzle roasted Brussels sprouts with remaining 1 tablespoon balsamic vinegar and sprinkle with crum

  Make The Cranberry and Orange Glazed Ham Ingredients 1 unsmoked gammon joint, about 2.2kg 4 tbsp dark brown sugar 1 orange 1 tsp whole cloves (about 30) 500g chunky cranberry sauce 8 tbsp maple syrup or honey 2 tsp English mustard powder Steps Preheat your oven to 220°C, fan 200°C, gas 7. Put the gammon in a very large pan and cover with cold water – you’ll need around 4 litres. Add the sugar, the pared zest of half the orange and the cloves. Cover and bring to a simmer, skim, then turn down the heat and cook gently, partially covered, for about 2 hours 30 minutes (or 35 minutes per 500g if your joint is a different size) until the internal temperature of the meat reaches 75°C. If you can’t fit the whole joint under the water at once, turn it regularly. Remove the gammon from the cooking stock and leave it to cool for 10 minutes. Cut off the skin of the gammon, leaving as much of the fat behind as possible, then score it in a criss-cross pattern. Mix the cranberry sauce, maple syrup