Wednesday, December 6, 2017

Healthy and Hearty!

Healthy Meatball Soup

6 cups Water
⅓ cup Brown rice
3 Low-sodium beef or chicken flavored bouillon cubes or 1 tablespoon low-sodium bouillon powder
4 Sprigs fresh oregano finely chopped (or 1 tablespoon dried oregano)
8 ounces Lean ground beef, turkey, or chicken
1 Tomato finely chopped
½ Onion peeled and finely chopped
1 Large egg
½ teaspoon Salt
2 cups Fresh vegetables (carrots, celery, broccoli)

In a large pot, combine water, rice, bouillon cubes, and oregano. Bring to a boil over high heat. Stir to dissolve bouillon. Reduce heat to low and simmer.

Meanwhile, in a large bowl, mix ground meat, tomato, onion, egg, and salt. Form into 12 large meatballs.

Add meatballs to broth mixture and simmer 30 minutes.
Add vegetables. Cook 10 to 15 minutes or until meatballs are cooked and rice and vegetables are tender. Serve hot.

Ready in │ Serves
55 mins.       4 people

Recipe courtesy of:

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Tuesday, November 28, 2017

Warm Winter Favorite!

Oh my goodness... I just found a new way to eat kale!

Linguine with Sausage and Kale

8 ounces dried linguine
8 ounces andouille turkey sausage, sliced diagonally 1/4 inch thick
1 teaspoon olive oil
8 ounces red bell peppers, cut into 1/4 x 2 inch slivers
6 ounces onions, thinly sliced
2 cloves garlic, minced
12 ounces kale, cut into 1/4 inch strips
1 cup chicken stock
1⁄4 cup grated parmesan cheese
salt & freshly ground black pepper

Boil linguine in salted water to desired doneness, 8-11 minutes; saute sausages in olive oil, over high heat, until lightly browned, 2-3 minutes.

Add bell pepper, onion, and garlic; saute, stirring, 2-3 minutes until onion begins to brown; add kale and stir until wilted, 1-2 minutes; add broth and stir until boiling.

Drain pasta and return to pan; add sausage mixture, cheese, salt and pepper; toss to combine and serve.

Ready in:
20 min.

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Sunday, November 19, 2017

Fresh and Homemade!

Fresh Homemade Ketchup

6 large tomatoes, quartered
1 bulb fennel, chopped
1 yellow onion, chopped
4 cloves garlic
1/4 cup white sugar
1/4 cup molasses
1/4 cup red wine vinegar
10 whole cloves
2 whole star anise pods
1 tablespoon salt

In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.

Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.

Prep │ Cook │ Ready
20 m    4 hr      4 h 20 m

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Thursday, November 9, 2017

New take on yogurt and fruit!

Yogurt Fruit Bark

2 (6 ounce) containers vanilla Greek yogurt
2 tablespoons maple syrup
1 peach, thinly sliced
1⁄4 cup blueberries
6 -8 strawberries, sliced
1⁄4 cup granola cereal

Line a quarter-sheet pan with parchment paper. Set aside.
In a small bowl whisk together yogurt and maple syrup. Spread mixture onto prepared sheet pan.

Top with fruit and granola and freeze at least 4 hours, preferably overnight. Break and serve. Freeze leftovers.

Recipe courtesy of:

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Saturday, November 4, 2017

We're back! Recipe enclosed...

Delicious Heart Healthy Beef Enchiladas

1/2 pound 95% lean beef
1 chili pepper, deseeded and chopped
2 jalapeno peppers, deseeded and chopped
1 red bell pepper, chopped
2 cups diced tomato
1/4 large white onion, diced
2 cloves garlic
1/2 cup black beans
1 tsp cumin
1 tsp paprika
1 Tbsp chili powder
cayenne pepper to taste
2 cups (16 oz) fat free sour cream
1 ripe avocado, pitted and peeled
12 high fiber tortillas
1/4 cup light white cheddar cheese, shredded
2 cups cooked brown rice

Preheat oven to 300°
Lightly coat a large skillet with nonstick cooking spray and cook brown beef over medium heat until browned. Add peppers, tomato, onion and garlic and saute until onions become translucent.

Reduce heat to low. Stir in black beans. Season with cumin, paprika, chili powder and cayenne. Add 1 cup of sour cream and mix gently. Cover and remove from heat.

In a food processor, blend remaining cup of sour cream and avocado in food processor, until smooth. Set aside.

Lightly coat casserole dish with nonstick cooking spray. Spoon beef and bean mixture into tortillas and roll. Place enchiladas into dish, and top with avocado sauce and cheddar cheese.
Bake for 15 minutes or until cheese is melted.Serve with brown rice.

Recipe courtesy of:

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Sunday, October 22, 2017

Bloggers Recognition Award - My Nomination!

WOW! I am absolutely honored to receive the Bloggers Recognition Award nomination. A huge thank you to Rumi for nominating me for this award. This award is given to bloggers by fellow bloggers for their hard work, dedication and achievement in recognition of the work that they do.

Rumi's blog is a rare and amazing food blog, featuring Assamese cuisine. It's definitely not a blog I have ever come across before and I am always excited to share new things. She is a stay at home Mom that has a major passion for cooking. She is doing an amazing job at presenting the Assamese Cuisine to the rest of the world and I highly recommend that you give her blog a peek.

Why Did I Start Blogging?

The reason I decided to start my blog is when I was battling some severe health issues. I began to have seizures when I was only 26 years of age. It progressed to the point that it affected my mobility, and it even affected my ability to feed, bathe and clothe myself. I began to document my journey toward recovery, and while I did eventually regain my mobility and the ability to do things for myself, like bathing, dressing, etc. I still struggle with other health issues. In 2012, I was diagnosed with lupus, and I found that this illness was the cause of my battle with seizures. I know the struggles that those with illnesses face and I wanted to share my knowledge with others, in hopes that maybe I could help other people that struggle with chronic illnesses. My journey isn't only about me, it's about helping others that are facing these kind of difficulties.

My Two Pieces of Advice for New Bloggers!

● Before you start your blog, think about what excites you most and what your topic is going to be. You want to blog about something that you are truly passionate about. The best way to gain readers, is to blog about things that other people can relate to. I feel it's all about helping your readers, with whatever it is they are seeking.

● When you are beginning your blog, you want to do what you can to share it with others. Whether it's emailing family and friends, sharing your posts on social media... find what ever works for you. Sharing is the best way to grow your fan base.

15 Blogs I Want To Nominate:

1. Natasha Pehrson

2. Kristin Hayes

3. Cassey Ho

4. Cathy Sykora

5. Jenn Park

6. Borce Velkovski

7. Gaby Dalkin

8. Tina Bowling

9. Lee Hersh

10. Kalyn Denny

11. Dana Shultz

12. Karlynn Johnston

13. Ashley Wagner

14. Linda Etherton

15. Stephanie Parker


● Thank the Blogger who nominated you and provide a link to his/her blog.

● Write a post to show your Award.

● Give a brief story of why you started blogging.

● Give two pieces of advice to new bloggers.

● Select 15 bloggers you want to nominate for this Award.

● Comment on each blog and let them know you have nominated them and provide a link to the post you created.

At last, I would like to once again thank Rumi for this Award nomination!

Sunday, September 24, 2017

Good morning, plus an update!

Good morning everyone. 🌞

I have been meaning to add more content here, but I have been battling some serious health issues and it's interfered with my ability to do even the smallest daily tasks. I am so sorry for my lack in being here for you all, I'm trying really hard to get my feet back on the ground.

Please just bare with me as I try to get myself well so I can return and help you all again. I can not help others if I don't take care of myself first. I really hate saying that because I prefer to care for others but it's a reality I have to face.

If you all could give me some idea's on what you want to see posted here, just let me know in the comments below. I hope you all have a wonderful day and enjoy the rest of your weekend. 💐

Thursday, September 7, 2017

It's time for breakfast!

These waffles are great for someone who needs more fiber or who is trying to lower their cholesterol. They're tasty, too. I love topping them with fresh or frozen fruit.

Oatmeal Waffles or Pancakes

2 cups quick oats
1⁄2 cup flour
1 teaspoon salt
1 1⁄2 cups water
1 tablespoon baking powder
1 beaten egg
1 tablespoon molasses
2 tablespoons corn oil

Mix well together.
There should be no lumps.
Bake in a waffle iron, or like regular pancakes.

Add 1/2 cup of fresh or frozen fruit. Sprinkle with cinnamon or powered sugar.

Recipe courtesy of:

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Thursday, August 31, 2017

A Fresh Morning Delight!

This creamy oatmeal is perfect for those cozy winter mornings with a good cup of coffee. Or serve it to your kids with some hot chocolate. Not too sweet, not too bland, and it has fresh fruit!

Creamy Apple Cinnamon Raisin Oatmeal

2 cups water
2 teaspoons brown sugar
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 cup uncooked rolled oats
2 tablespoons raisins
1 apple - peeled, cored and cubed

In a medium saucepan, combine water, brown sugar, cinnamon, and syrup. Heat mixture to a boil.

When water is at a boil, reduce heat and add in oats. Cook for about 5 minutes, or until all water is soaked by the oats. Remove from heat, stir in apples and raisins and serve.

Recipe courtesy of:

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Monday, August 28, 2017

How to Ethically Build a Home Based Business!

I am a firm believer in having ethics when it comes to anything in life... most especially when you're running a business.

I also believe in respecting people's personal space. I don't believe in going to someone's "virtual door" and messaging them to buy this or try that.

I will post things to my timeline or I will share something from my business pages and if they ask me for information or if they want to discuss it further, I let them come to me. People don't want to be sold to every single time they come onto their social media accounts.

This is why I have my business pages, or my blogs. There are so many other ways to work a home based business. I honestly believe that building trust with someone, is just the beginning in having ethics. No one wants to come online and get a message, where all it seems like, is the person wants to get a sale. We come here to socialize with one another. If it happens to come up in casual conversation, that's fine, but don't set out to talk to someone just to get that "sale" you are looking for.

Here are several ways that you can post your home based business on social media, without invading someone's personal space...

(1) Create your own business page or Facebook group. This way you can ask your family and friends if they'd like to join and this gives you the opportunity to ask them for feedback on how you can improve your content or the layout of your group or business page.

(2) Join Facebook groups that allow you to sell things in them. Just be sure to follow the rules of those groups, as they are all different. They usually have pinned posts that you can read when you first join.

(3) Create a blog where you can post product reviews or testimonials to the specific brands of products you are looking to sell. For example; I have a health blog that I post health related content, recipes, etc. And I occasionally will post a product review, do a giveaway or post any special discounts that I may have going on. I even offer my coaching services to anyone that tries a product that I recommend.

(4) Create business accounts on other social media platforms, like LinkedIn, Twitter, Instagram, etc. It makes it easier for people to find you and does help you grow your business but also helps you learn from other home based business owners.

My reason for this post is to help you build your business but to do it respectfully and ethically. Think of it as, people helping people. Helping others isn't about making a sale, but listening to them and building a relationship with them.

Feel free to SHARE this post, please do not copy and paste it since these are my own personal thoughts. Enjoy the rest of your day/night.

Sunday, August 27, 2017

Fuel your WORKOUT!

The Best Foods to Eat Before and After Your Workout... how to use the power of nutrition for optimal results!

When it comes to fitness, there are certain universal questions that experts hear almost every day: How can I get the most out of my workouts? How can I lose weight faster, burn the most calories, and feel energized enough to power through every training session? While there are other elements that may affect your unique situation, there's one simple answer that applies to all of these questions: Eat! More specifically, eat the right foods at the right time.

Like many women, I used to think the best way to lose weight was to work out hard and wait until mealtime to eat. I now know that the key to getting and maintaining a knockout body is a combination of regular exercise and eating the right foods at the right times. Feeding your body before and after every workout is essential for burning the most calories, staying energized, building lean muscle, losing weight, and speeding up recovery.

Article courtesy of Shape magazine!

Link to full article:

#lifestyle #blogger #foods #energy

Saturday, August 26, 2017

Good Fats vs Bad Fats

What is the difference between good fats and bad fats?

It all depends on the source of food you are getting it from! The fats to avoid are trans fats and saturated fats. ... These fats will raise LDL (bad cholesterol) and lower your HDL (good cholesterol). The reason these fats are so unhealthy is because most of them have undergone hydrogenation.

What are the good fats we should eat?

Choose foods with “good” unsaturated fats, limit foods high in saturated fat, and avoid “bad” trans fat. "Good" unsaturated fats—Monounsaturated and polyunsaturated fats — lower disease risk. Foods high in good fats include vegetable oils (such as olive, canola, sunflower, soy, and corn), nuts, seeds, and fish.

What is the bad fat?

It is essential for blood clotting, muscle movement, and inflammation. For long-term health, some fats are better than others. Good fats include monounsaturated and polyunsaturated fats. Bad ones include industrial-made trans fats. Saturated fats fall somewhere in the middle.

Why good fats are important?

You need fat to help you absorb certain nutrients, such as fat-soluble vitamins (vitamins A, D, E and K) and antioxidants (like lycopene and beta-carotene). 3. Fat is important in giving your cells structure. ... Omega-3 fats, a type of unsaturated fat, are important for optimum nerve, brain and heart function.

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Heaven baked goodness!

Good morning everyone. I thought this was a good time to share a new oatmeal recipe with you all. I really hope you enjoy this one!

Baked " Apple Oatmeal Raisin Cookie" Oatmeal

1 cup quick oats or 1 1⁄8 cups old fahioned oats
1⁄3 cup brown sugar (or less to taste)
1 dash salt
1⁄2-1 teaspoon cinnamon
1⁄8-1⁄4 teaspoon nutmeg (optional)
1 1⁄2 cups milk
1 egg
1 teaspoon vanilla
1⁄3 cup diced peeled apple
1⁄4 cup raisins
1⁄4 cup chopped pecans
2 -4 tablespoons sugar (to create brulee topping) (optional) or 2 -4 tablespoons brown sugar (optional)
1⁄4-1⁄2 cup toasted pecans (optional)

Preheat oven to 350°F.
In large bowl, combine oats, brown sugar, cinnamon, nutmeg and salt.

In small bowl, whisk together milk, egg and vanilla. Add the milk mixture to the oat mixture and stir until combined.
Stir in the apples, raisins and chopped nuts.

Pour into 4-6 small souffle or brulee dishes or one larger baking dish (such as an 8x8-inch dish). (You may want to lightly spray baking dish with cooking spray.).

Bake 20-30 minutes (small baking dishes) or 30-40 minutes (large baking dish), or until slightly firm to touch. (Baking time will vary depending on the diameter of your baking dishes.)

Sprinkle with sugar (optional: use torch to create a brulee topping). Garnish with toasted pecans.

Recipe courtesy of:

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Saturday, August 19, 2017

Fresh and delicious salad dressing recipe!

If you're like me, you want a healthy and delicious salad dressing.

Homemade Avocado Salad Dressing
(Better than store bought!)

1 large avocado
2 teaspoons fresh lemon juice
1/2 cup Greek yogurt
1 teaspoon hot sauce
1/4 cup extra virgin olive oil
2 garlic cloves
3/4 teaspoon salt

Place ingredients into your blender. Puree until smooth.

Recipe courtesy of:

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Friday, August 11, 2017

Homemade is ALWAYS better!

Who else is tired of all those processed foods? Let's try making our own healthy snacks, right here at home!

Homemade Restaurant Style Tortilla Chips

Vegetable oil
Corn tortillas (any kind)
Frying pan or deep fryer
2 paper towels

Heat oil on burner over medium heat
Cut 10 tortillas into quarters

Place tortillas neatly in pan or place stacks in deep fryer do not overload

Flip tortillas over one time each
Fry until golden brown and crispy
Season with salt to your liking or enjoy salt free
They cook fast so pay attention !!!!

Enjoy ;)

Recipe courtesy of:

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Tuesday, August 8, 2017

Chicken + Apples = DELICIOUS!

Easy Chicken Apple Salad

2 12-ounce cans chicken breast meat
2 apples of your favorite tartness and crispness
2 large celery stalks, chopped
1 cup red grapes
3/4 to 1 cup mayonnaise
2 to 3 teaspoons lemon juice
1 to 2 teaspoons sugar
Lettuce leaves (optional)

Drain chicken; reserve broth for other use. Place in large mixing bowl and chunk or shred meat apart with 2 forks.
Wash but do not peel apples; core and chop.

Add apples, celery and grapes to chicken and toss lightly.
In small bowl stir together mayonnaise, lemon juice and sugar. Stir into chicken mixture and toss to coat. Serve in bowl to pass, or on lettuce leaf-lined salad plates.

Recipe courtesy of:

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Wednesday, July 12, 2017

Pamper Yourself!

Simple, delicious and healthy!

Pampered Lunch

1 cup salad greens (packaged type)
1 hard-boiled egg, sliced
3 ounces deli chicken, torn
1 kiwi, peeled and sliced
3 large strawberries
black pepper
1 glass white wine (optional)

On a luncheon plate place salad greens, top with torn chicken cold cuts and sliced egg, gently mix, grind pepper over.

Place sliced kiwi around edge of plate; place strawberries around other side edge of plate.

Pour yourself a glass of nice crisp wine and enjoy your lunch!

Recipe courtesy of:

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Overnight Oats!!!

Breakfast is a welcome treat when it's overnight oats with almond butter, bananas, chocolate, and chia seeds.

Chocolate Almond Banana Overnight Oats

1/2 cup old fashioned oats
1/2 cup low-fat milk
1/4 cup plain yogurt
1 tablespoon almond butter
1/2 banana, sliced
1 tablespoon chopped dark chocolate
1 teaspoon chia seeds
1 tablespoon honey
1 pinch sea salt (optional)

Add old fashioned oats to a container of your choice and pour in milk.

Alternate between layers of yogurt, almond butter, and banana.
Top with dark chocolate, chia seeds, and honey.

Refrigerate overnight and enjoy in the morning!

Top with additional dark chocolate, sliced almonds, and maple syrup if desired.

Recipe courtesy of:

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Sweet + Cool = SUMMER SALAD!

Sweet Corn Salad

2 cups Corn kernels
1 Large tomato diced
1 Cucumber diced
½ Red onion sliced
¼ cup lime or lemon juice or 3 Tbsp wine vinegar
pinch of sugar or drop of honey
1 tablespoon Olive oil
½ teaspoon Salt
Black pepper to taste

Toss everything in a bowl. Enjoy!

Chef Tips:
Fresh, frozen, and canned corn all work in this recipe. If using frozen corn, thaw it beforehand. If using canned corn, rinse it to remove extra salt.

Recipe courtesy of:

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Tuesday, June 13, 2017

Snack Time!

Having the right snack can make all the difference in your overall health.

Tropical Fruit and Nut Snack Mix

1 tablespoon Butter
¼ cup Honey*
1 teaspoon Almond extract/Coconut extract
1 teaspoon Ground cinnamon
2 cups Old fashioned oats
Nonstick cooking spray
½ cup Almonds sliced
¾ cup Dried tropical fruit bits
½ cup Banana chips
¼ cup Raisins

Preheat oven to 350°F.
Melt butter in a medium saucepan. Add honey, almond or coconut extract, and cinnamon; mix well.
Stir in oats and transfer to a baking sheet coated with nonstick cooking spray. Spread into a 1-inch thick layer.
Bake for 10 minutes, stirring once. Stir in almonds and bake for 5 to 10 minutes more.
Remove from oven and toss with dried fruit. Let cool completely and serve.

Recipe courtesy of:

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BOWL full of energy!

Smoothie bowls are a great way to get the energy you need to start your day off right. So let's get started!

Overnight Oats Blueberry Smoothie Bowl

1 cup rolled oats
1 1/4 cups unsweetened vanilla-flavored almond milk, divided
1 frozen banana, chopped
1 cup blueberries
1 teaspoon vanilla extract
1 teaspoon maple syrup, or to taste

2 tablespoons flaked coconut
1 tablespoon fresh blueberries
1 teaspoon chia seeds

Combine oats and 2/3 cup almond milk in a bowl; refrigerate until oats have absorbed the liquid, 8 hours to overnight.
Combine oats-almond milk mixture, remaining almond milk, banana, 1 cup blueberries, vanilla extract, and maple syrup in a blender; blend until smooth.

Pour smoothie into 2 bowls and top with coconut, 1 tablespoon blueberries, and chia seeds.

Recipe courtesy of:

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Monday, June 12, 2017

Summertime Codfish

I wanted to get one more recipe posted before I sign off for the night. I am trying to post as many summer recipes as I can. I will try to post more tomorrow. Enjoy your night everyone!

Grilled Cod with Spinach and Tomatoes

1 (4 ounce) fillet cod
1 pinch garlic powder, or salt and pepper to taste
1/4 cup roughly chopped spinach, or to taste
1/4 tomatoes, seeded and diced
1 tablespoon chopped onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar, or to taste
1 slice mozzarella cheese, cut into cubes

Preheat an outdoor grill for medium-high heat.

Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.

Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

Recipe courtesy of:

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Love in your SKILLET!

The reason why I love stir-fry's so much is because you can make them in so many different ways. You can add tons of veggies and healthy proteins. You can also play around with your spices!

Chicken and Cashew Stir-Fry

1 bunch scallion
1 lb boneless skinless chicken thighs
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1⁄2 tablespoons finely chopped peeled fresh ginger
1⁄4 teaspoon hot red pepper flakes
3⁄4 cup reduced-sodium chicken broth
1 1⁄2 tablespoons soy sauce
1 1⁄2 teaspoons cornstarch
1 teaspoon sugar
1⁄2 cup whole roasted salted cashews

Chop scallions, separating white and green parts.
Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper.

Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately.

Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes.
Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes.
Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

Recipe courtesy of:

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Thursday, June 8, 2017

Steak, Veggies and CROCK-POT!

Karen's Swiss Steak 
(Stove Top, Crock Pot or Oven)

1 1⁄2 lbs beef round steak, cut 3/4 inch thick
3 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
1⁄4 teaspoon pepper
3 teaspoons garlic powder
2 teaspoons shortening
1 (16 ounce) can tomatoes
1 small onion, sliced
1 stalk celery, sliced
2 medium carrots, sliced
1 tablespoon Worcestershire sauce
1⁄4 cup red wine
1⁄4 cup water
hot cooked noodles
mashed potatoes or hot cooked rice

Cut meat into 6 serving pieces.
Combine flour, salt, mustard, pepper, and garlic powder.
Put 2 T. of the flour mixture into the meat.
Brown the meat in the shortening on both sides.
Drain off excess fat.
Add undrained tomatoes, onion, celery, carrots, Worcestershire sauce and cooking wine.
Cover and simmer for 1 1/4 hours or until meat is tender.
Remove meat to a serving platter and keep warm.
Combine 1/4 water and the remaining flour mixture.
Stir into tomato mixture until thick and bubbly.
Pass with meat.
Serve meat and sauce with hot cooked noodles or rice.

Crock pot directions:
Prepare swiss steak as above except cut meat to fit your crock pot.
After browning meat, transfer to crock pot.
Stir remaining flour into pan drippings in the skillet.
Stir in the remaining ingredients and cook until thick and bubbly.
Pour over meat in the crock pot.
Cook on low for 8 to 10 hours.
Serve with hot cooked noodles or rice.
Oven directions:.
Place meat in a baking dish.
Cover with thickened drippings and veggies as above.
Bake, uncovered, in a 350 degree oven for 1 hour and 20 minutes.
Serve with hot noodles or rice.

Recipe courtesy of:

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Another summer time fave!!!

Summer time definitely calls for healthy non-cook food! I saw this one and thought, I have got to give this a try!!!

Oriental Chicken Sandwich

1 tablespoon soy sauce
1 tablespoon clear honey
1 teaspoon sesame oil
1 garlic clove, crushed & minced
8 ounces boneless skinless chicken breasts
4 slices sourdough bread or pita bread
4 tablespoons peanut butter, variety of choice
2 tablespoons bean sprouts
2 tablespoons red bell peppers, seeded and chopped

Mix together the soy sauce, honey, sesame oil and garlic.
Using a pastry brush, brush both sides of each chicken breast with the mixture and allow to rest for 15 minutes.

Grill (see note below) chicken breasts for 3 to 4 minutes on each side until cooked through.
Slice thinly and keep warm.

Spread each slice of bread with 1 tablespoon of peanut butter.
Arrange sliced chicken equally on two of the bread slices.
Add equal amounts of the beansprouts and chopped red pepper on top of the chicken slices.
Close the sandwich with the other slice of bread and serve immediately.

NOTE: No grilling method was suggested but, in my opinion, they will all work equally well.

Recipe courtesy of:

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I love my DONUTS!

That's right! Make your own homemade HEALTHY donuts! Who says you can't have your donuts and eat them too. 

Baked Banana Nut Donuts

2 medium ripe bananas, mashed
1 large egg
1⁄3 cup unsweetened applesauce
1⁄2 teaspoon vanilla extract
1⁄3 cup whole wheat flour
1⁄2 cup all-purpose flour
3⁄4 teaspoon baking powder
3⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon salt

Cream Cheese Glaze:
3 tablespoons low-fat cream cheese, softened
2 tablespoons powdered sugar
1 tablespoon nonfat milk
2 tablespoons finely chopped walnuts, toasted if desired

Preheat oven to 350°F. Coat a doughnut pan with cooking spray.
Combine bananas, egg, applesauce and vanilla in a large bowl. Combine flours, baking powder, cinnamon and salt in a separate bowl; stir into banana mixture.
Spoon 1/3 cup batter into each cup of doughnut pan. Bake 12 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack.
Prepare cream cheese glaze in a shallow bowl: Mix together cream cheese and sugar; stir in milk.
Dip tops of cooled doughnuts in glaze, and set on a wire rack. Sprinkle each with 1 teaspoon walnuts.
161 calories with 1 TBS glaze and nuts.

Recipe courtesy of:

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Wednesday, June 7, 2017

Easy Lunchtime Recipe!

Penne with Chicken and Asparagus

1 (16 ounce) package dried penne pasta 
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into cubes
salt and pepper to taste
garlic powder to taste 
1/2 cup low-sodium chicken broth 
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces 
1 clove garlic, thinly sliced
1/4 cup Parmesan cheese

Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.

Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.

Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

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Good morning! Breakfast recipe...

Low Calorie Apple-Cinnamon Pancakes

1⁄2 cup all-purpose flour
1 teaspoon brown sugar
1 teaspoon baking powder
1⁄4 teaspoon cinnamon
1⁄8 teaspoon salt
1⁄4 cup skim milk
1⁄3 cup unsweetened applesauce

Heat Skillet and coat in cooking spray.
Combine ingredients in medium size bowl.
Ladle out 2 tbsp of batter per pancake and lightly brown each side of the cake.
Try leaving the very center gooey for a different texture and flavor.

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Fresh Fruit + Summer = DESSERT!

I apologize for my absence. I've been somewhat busy, I'll try to post more often. I wanted to share some healthy summer recipes, enjoy!

Fresh Peach Trifle

6 large ripe peaches - peeled, pitted and sliced
1 tablespoon fresh lemon juice
2 (8 ounce) containers vanilla yogurt
1 teaspoon lemon zest
1 (10 inch) prepared angel food cake

Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.

Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.

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Saturday, May 27, 2017

Mix It Up!

Summertime is my favorite time to use veggies and be creative with my salads. I always say the more colors, the better!

Spinach Salad with Honey Bacon Dressing

8 cups torn fresh spinach
1 cup sliced fresh mushrooms
1⁄4 cup sliced green onion
1 medium tomatoes, seeded and chopped
1 hard-boiled egg, chopped
1⁄2 cup shredded parmesan cheese, shredded on large holes of grater
7 slices bacon, cooked and crumbled
1⁄2 cup honey
1⁄2 cup vinegar
1⁄3 cup vegetable oil
1 teaspoon yellow mustard or 1 teaspoon spicy brown mustard
1 teaspoon lemon juice

Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl.
In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
Pour over salad.
Serve immediately.

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Friday, May 26, 2017

Summertime Favorite

Summer Time Turkey Club

4 slices multigrain bread
6 slices honey roasted turkey meat
2 slices provolone cheese
1 medium sized tomatoes
1 small avocado
1 hard-boiled egg
2 tablespoons mayonnaise
2 teaspoons fresh basil leaves (approximately 12 leaves)
alfalfa sprout
honey dijon mustard

Lightly toast the bread slices.
Slice hard boiled egg (lengthwise) into 4 slices. Cut tomato into 4 slices. Thinly slice avocado (lengthwise).
Place mayo in a small bowl. Chop basil leaves and add to mayo, mixing well.

Begin making both sandwiches by spreading the mayo basil mixture onto 2 slices of bread. Top each slice with provolone cheese.

Lay sprouts over cheese.
Place 2 tomato slices on top of the sprouts (2 tomato slices per bread slice).

Add 3 slices of turkey to each sandwich.
Add 2 slices of hard boiled egg on top of lunch meat. Add the avocado Spread honey dijon mustard onto remaining bread slices. Add each slice on top of the prepared sandwiches. Cut sandwiches in half and serve.

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Tuesday, May 16, 2017

Breakfast + Pizza = HEAVEN on a plate!

Who wants pizza for breakfast? You can combine whatever toppings you'd like, the choices are endless.

Grilled Breakfast Pizza

2 ounces turkey sausage, sliced
1⁄4 cup sliced mushrooms
1 pizza crust, prebaked 6-inch
1⁄2 cup bell pepper, red and green, sliced
3 large eggs
1⁄2 cup mozzarella cheese, shredded

Place pizza shell on medium-heat flat grill or grooved grill for 3 minutes on each side.

Sauté sausage and mushroom together. Remove from pan and keep warm.

While pizza shell is heating, place peppers in pan and cook for 1 minute. Add eggs and scramble together. Cook until eggs are almost set.

Arrange cooked egg/pepper mixture on pizza shell; garnish with mushrooms and sausage. Sprinkle with cheese and place under broiler for 1 minute.

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Friday, May 12, 2017

12 Natural Food Fighters!

12 Foods with Anti-Inflammatory Properties!

If you're like me, you're always for trying anything natural to fight your ailments. The following article gives you 12 foods that can help you fight inflammation!


Avocados are absolutely amazing in protecting your cells, as they contains various anti-inflammatory nutrients: phytosterols, carotenoid antioxidants (including lutein, beta-carotene, alpha-carotene, etc.), vitamins C and E, minerals such as manganese, selenium and zinc, omega-3 fatty acids and many other beneficial compounds. It’s safe to say that avocado is an anti-inflammation superstar!

Add to salads, raw soups, dressings and desserts, or make guacamole!


Blueberries are incredibly rich in various phytonutrients (such as flavanols, anthocyanins, hydroxycinnamic acids, to name a few) that function both as antioxidants and anti-inflammatory compounds in the body.

Blueberries are a great addition to smoothies, pies, cakes and salads, and are great when eaten by themselves. To get the most benefits, choose wild or organic berries.


Broccoli is a highly nutritious vegetable that contains anti-inflammatory and anti-cancer phytonutrients such as sulforaphane and kaempferol, which help relieve inflammation and oxidative stress, battle allergies and get rid of potentially carcinogenic compounds. It's also high in vitamin C, a powerful antioxidant.

Add raw or steamed broccoli florets to salads, use as a garnish, or add to soups and stir fries. Do not overheat it, as it will lose most of its nutritional benefits.


Celery is a good source of cell-protecting antioxidants, such as vitamin C, beta-carotene and manganese. It also contains various phenolic antioxidants, which provide powerful anti-inflammatory benefits. These phytonutrients may decrease oxidative damage to body fat and risk of oxidative damage to blood vessel walls.

Chia Seeds

Chia seeds are rich in omega-3 fatty acids, which are some of the most powerful anti-inflammatory compounds found in nature. These little black seeds contain more omega-3 fatty acids by weight than salmon, but without the side effects of heavy metals or hormones found in fish.

Add chia seeds to your smoothies and cereals, or use them to make a pudding!


Cranberries have been shown to contain important anti-inflammatory phytonutrients that protect the cardiovascular system and many parts of the digestive tract (mouth, gums, stomach and colon).

Add fresh or frozen cranberries to smoothies, desserts and salad dressings.


Studies have shown that ginger contains pharmacological properties of non-steroidal anti-inflammatory drugs. It also contains antioxidant properties, which help protect your cells from inflammation.

To spice up your diet, add some ginger to your salad dressings, soups, stir fries, teas, smoothies and juices.

Hemp Seeds

Hemp seeds are high in omega-3 fatty acids which, as previously mentioned, are powerful anti-inflammatory compounds. They also contain gamma-linolenic acid, or GLA, which is a beneficial type of omega-6 fatty acid that works in the body as an anti-inflammatory messenger.

Add hemp seeds to smoothies, cereal, dressings and desserts, or sprinkle on salads and soups.


Papaya is an excellent source of vitamins C, E and beta-carotene (pro-vitamin A), which have powerful antioxidant properties. This delicious tropical fruit also contains protein-digesting enzymes papain and chymopapain, which help reduce inflammation.

Red Cabbage

Red cabbage contains powerful phytonutrient anthocyanin that is a well-documented anti-inflammatory agent. It also contains significant amount of polyphenols that help reduce inflammation and oxidative stress.


Curcumin is the active ingredient of turmeric, and it has strong anti-inflammatory and antioxidant properties. Curcumin may relieve arthritis pains even better than some pharmaceuticals like hydrocortisone and Motrin, but with few or no side effects.

Add turmeric to soups, stir fries and rice, or make a tea with it.


Walnuts are rich in alpha-linolenic acid, or ALA, which is converted to the omega-3 fatty acids DHA and EPA in the body. Dietary alpha-linolenic acid has been shown to calm inflammation and protect the cells in certain at-risk patients.

We should, however, note that walnuts — just like other nuts — are very high in fat, so they should be consumed in moderation.

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Wednesday, May 10, 2017

It's GRILLING season!

Just in time for grilling season!!!

Grilled Salmon

1 1⁄2 lbs salmon steaks 
1 1⁄2 lbs salmon fillets

Marinade ingredients:
2 tablespoons lemon juice
3 garlic cloves, minced
1 teaspoon salt
3 tablespoons olive oil
1 teaspoon pepper
3 teaspoons Cajun seasoning

Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place fillets over medium hot coals.
Grill for 3 to 4 minutes on each side.

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Tuesday, May 9, 2017

Just a little indulgence...

Borden's Mini Cheesecakes

1 1⁄2 cups graham cracker crumbs (your preference) or 1 1⁄2 cups chocolate wafer crumbs (your preference) or 1 1⁄2 cups vanilla wafer crumbs (your preference)
1⁄4 cup sugar
1⁄4 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) canborden's Eagle Brand Condensed Milk
3 eggs
2 teaspoons vanilla

Preheat oven to 300 degrees F.
Line cupcake tin with cupcake papers (24).
Combine crumbs, sugar and butter; press equal portions onto bottom of cupcake papers.

In large mixing bowl beat cheese until fluffy.
Gradually beat in condensed milk until smooth.
Add eggs and vanilla; mix well.

Spoon equal amounts into prepared cups (about 3 tbl per cup).
Bake 20 minutes or until cakes spring back when touched lightly.
Cool and chill.

Garnish with fresh berries or sliced fruits; chocolate shavings; toasted coconut; or cake sprinkles for a festive look.

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Friday, April 28, 2017

ATTENTION all chronic pain sufferers!!!

I suffer with chronic pain almost on a daily basis. I prefer natural remedies to treat my ailments, if at all possible. I did some extensive research and found some natural remedies for specific symptoms. If you know of any others, please feel free to share them here.


GARLIC - Made into a special oil for earache.
CLOVES - Toothache / gum inflammation.
GINGER - Muscle pain & aches.
CHERRIES - Joint pain, headaches.
TURMERIC - Chronic pain.
PEPPERMINT - Sore muscles.
PINEAPPLE - Stomach bloating, gas.
WATER - General injury pain.
HORSERADISH - Sinus pain.
BLUEBERRIES - Bladder / urinary tract infections.

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Wednesday, April 26, 2017

It's Snack Time...

Are you looking for a healthy and delicious snack? You've come to the right place!

Ranch Pretzels

1 package ranch dressing (dry powder)
1 cup vegetable oil
1⁄2 teaspoon lemon pepper
1⁄2 teaspoon garlic powder
1⁄2 teaspoon dill weed
2 lbs Bavarian pretzels or 2 lbs sourdough hard pretzels (the big fat ones)

Break or smash pretzels into bite sized pieces.
Pour pretzels into baking pans.
(You will probably need 2 rectangular cake pans, foil will do) Mix all other ingredients together and pour over pretzels.
Stir to make sure they are completely coated.
Leave sit for about an hour allowing flavors to soak in and then preheat oven to 350 degrees.
Bake for about 20 minutes, stirring once or twice.
Allow to cool and store in air tight containers.

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