Our family never buys boxed chocolate cake mixes anymore. Feel free to share this low fat chocolate birthday cake recipe with all your loved ones. Go ahead - have a second piece and Happy Birthday!

Forget the hyped up ads. The pills that burn fat. The drastic low carb diets that keep you in starvation mode and making you more tired and sluggish.Check out my reviews on Dr. Suzanne's latest breakthrough discovery that your doctor refuse let you know - The Top Secret Fat Loss Secret!

Celebrity Fat Kids on Ice? Nope. Gordon Ramsey's Telephone Sex Pranks? Nada. What we have is a host of your favourite artists - Kelly Osbourne, The Feeling, Amy Macdonald - singing a host of your favourite songs - Total Eclipse of the Heart, Video Killed the Radio Star, Sweet Caroline. It's going out primetime, and it isn't on ice.

A woman was shopping at her local supermarket where she selected 2 liters of low fat milk, a carton of eggs, 2 liters of orange juice, a head of lettuce, half a dozen tomatoes, a 500g jar of coffee and a 250g pack of bacon. As she was unloading her items on

The high protein low fat foods I have mentioned are all foods that are easily available all over the world and the ideal foods to eat if your goals are to build muscle or maintain a solid level of muscle while keeping your bodyfat to a minimum.

Tofu, also toufu (the Japanese Romaji spelling), doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.The production of tofu from soy milk is similar to the production of cheese from milk (fermentation), although some tofu is made by processing non-soy products, such as almonds or black beans. Two major byproducts of the process are tofu skin and soy pulp.Tofu originated in ancient China, but little else is known about the origins of tofu and its method of production. The origin is the source of some speculation and legend, but there is insufficient historical information to support such speculations. Tofu and its production technique were subsequently introduced into Japan in the Nara period (late eighth century) as well as other parts of East Asia. This spread likely coincided with the spread of Buddhism as it is an important source of proteins in the religion's vegetarian diet.Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child bearing age) and has no cholesterol. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium (important for bone development and maintenance), and magnesium (especially important for athletes). Tofu contains soy isoflavones, and the safety of consuming isoflavones is questioned.