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

Ingredients:
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

Directions:
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: http://eatfresh.org/

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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

Ingredients:
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

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

Directions:
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: http://allrecipes.com/

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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

Ingredients:
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

Directions:
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: http://allrecipes.com/

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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

Ingredients:
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

Directions:
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: www.food.com

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Thursday, June 8, 2017

Steak, Veggies and CROCK-POT!



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

Ingredients:
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

Directions:
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: www.food.com

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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

Ingredients:
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

Directions:
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: www.food.com

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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

Ingredients:
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

Directions:
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: www.food.com

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Wednesday, June 7, 2017

Easy Lunchtime Recipe!



Penne with Chicken and Asparagus

Ingredients:
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

Directions:
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.

Recipe courtesy of: http://allrecipes.com/

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Good morning! Breakfast recipe...



Low Calorie Apple-Cinnamon Pancakes

Ingredients:
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

Directions:
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.

Recipe courtesy of: www.food.com

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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

Ingredients:
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

Directions:
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.

Recipe courtesy of: http://allrecipes.com/

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