Posts Tagged ‘healthy recipe’
Raspberry Lemonade made the way it was supposed to be: with real fruit.
8 cups cold Water
1/2 cup freshly squeezed Lemon Juice
2 cups fresh Raspberries
3 drops Liquid Stevia (or more – “to taste”)
Step 1) Blend the fresh raspberries (I used some of the 8 cups of water, which helped blend the raspberries).
Step 2) Combine the water, lemon juice, blended raspberries, and drops of stevia (add more if needed).
I’ve been looking for a healthy raspberry lemonade recipe and all that I could find were recipes that involved a lot of white sugar or powdered raspberry flavoring – seriously??? I wanted the real stuff!
I decided to take things into my own hands, and just made my own raspberry lemonade. This recipe tastes so amazing since I used real ingredients; fresh lemons and raspberries.
I thought I could use some practice cooking steaks, and my husband didn’t argue with me wanting to practice. I bought several steaks and fell in love with this simple method of cooking this delicious red meat and potatoes.
My husband and I both loved this simple dish, and I’m sure you will too!
2 tablespoons Coconut Oil
1/4 Onion, separated into rings
Step 1) Heat pan on medium-high heat. Add coconut oil and cook steaks.
Step 2) When the steaks are almost done cooking, add onions into coconut oil and sauteé until finished.
Mashed Potatoes Ingredients:
1/4 cup Coconut Oil
1/4 teaspoon Sea Salt
Chives, as garnish
Step 1) Cut up potatoes into 1/4 inch pieces. The smaller the pieces, the faster the potatoes will cook.
Step 2) Put cut potatoes into large pan, and fill with enough water to cover the top of the potatoes. Boil for about 30 minutes, or until potatoes are fully cooked and soft.
Step 3) Drain Potatoes and beat until smooth.
Step 4) Add Coconut Oil and Sea Salt. Add to taste.
Step 5) Add freshly chopped chives on top as garnish.
Red meat, like anything else, should be eaten in moderation and cooked with healthy ingredients. The steaks I bought were really thick, so I cut them in half so they weren’t so thick, and then I cooked them in healthy ingredients like coconut oil.
When making the mashed potatoes, be sure to keep the skins on! The skin provides a lot of the nutrients, so peeling the skin off of the potatoes isn’t ideal.
Recipes don’t need to be complicated or have a million different ingredients to taste wonderful.
I love making this easy, delicious, and healthy chicken salad recipe! This particular recipe makes a big batch, which is great to feed a lot of people at home or to bring to a potluck! You can even make this recipe and enjoy this meal for the rest of the week – and trust me, it’s good enough you’ll want to!
20-25 baked Chicken Tenderloins, chopped or shredded
1 cup Vegenaise (healthy mayo replacement)
1/2 cup dried Cranberries
1/2 cup chopped Walnuts
1/2 cup chopped Celery
1 cup diced Grapes
1 tsp Poppy Seeds
You can shred it or chop it up, whichever you prefer! You can use canned chicken, but it’s not ideal. I have found that the freshly baked chicken tastes so much better than the canned stuff.
I love this stuff…one of my favorite mayo replacements!
Try to find dried cranberries that don’t have any added sugar, since it’s much healthier that way. If you don’t have dried cranberries or want to try something different, you can use dried cherries (again, no added sugar) in it’s place. Either way, it gives you some added tart flavor that goes a long way!
You can chop up the walnuts as much as you’d like. If you don’t have walnuts on hand, you can chop up some pecans instead. Both will taste delicious and are a softer nut, which is what you want for this type of recipe.
I love adding celery to recipes! Celery is extremely healthy, but something a lot of people don’t enjoy on it’s own. I like to “sneak” it in recipes and enjoy the health benefits (and added crunch!) whenever I can!
Step 1) Combine all ingredients and stir together in a large mixing bowl. Keep in fridge until ready to serve.
Pretty easy, huh? Yes! It’s quite delicious, healthy, and the perfect meal when you just don’t feel like cooking.
You can enjoy this Chicken Salad on it’s own (see first picture in this post), on a slice of bread…
…or as a sandwich!
I love Coconut Macaroons, and I love them even more when they are healthy! These little cookies are easy to make and taste delicious – without any processed sugar! You can eat these macaroons without the guilt!
7 Egg Whites
3/4 cup Raw Honey
1/4 teaspoon Sea Salt
4 1/2 cups Unsweetened Coconut Flakes (measure after you blend the coconut flakes together – see Step 1 for instruction.)
Step 1) Blend the large coconut flakes together to make them into small pieces. Don’t over blend them to become powder, you just want to blend them well enough so the coconut flakes won’t be too big in the cookies. Set aside.
Step 2) Beat egg whites until stiff peaks start to form.
Step 3) Slowly add in raw honey as you continue to beat the egg whites. Keep moving the bowl to make sure that the honey gets mixed in very well.
Step 4) Take the blended coconut flakes and fold gently into the egg whites mixture.
Step 5) Put batter in the fridge for about 20-30 minutes. This will allow for the batter to thicken up, making it easier
Step 6) Preheat the oven to 250 degrees and grease cookie sheet with a little bit of coconut oil to prevent sticking.
Step 7) Spoon the batter in small spoonfuls onto the cookie sheet and back in the over for about 45 minutes, or until the macaroons are slightly browned. Let macaroons cool for about 5 minutes before you remove them from the cookie sheet.
Make sure you remember to put the batter in the fridge, otherwise you will have difficult batter to work with and they will turn out to be flat macaroons. They will still taste good, but they just don’t look the same.
These are healthy macaroons, but they are still high in calories since coconut is naturally a high calorie food. My point? Eat in moderation, just like anything else.
•1 1/2 cups uncooked brown rice
•1 1/2 cups rice milk
•1/2 cup to 1 cup of creamed honey
•1 teaspoon cinnamon
Step 1) Cook the rice as normal.
Step 2) In a pot on the stove at medium heat, combine the cooked rice, rice milk, creamed honey, and 1/2 teaspoon of the cinnamon. Stir until creamed honey is melted completely.
Step 3) Pour Rice Pudding into 4 bowls, and add the rest of the cinnamon on the top of each bowl as a garnish.
Do you need an easy recipe that tastes delicious? This Rice Pudding recipe is very easy to make (even my husband can make this on his own!), and it’s healthy for you too. Oh yeah, you would never know that it’s gluten free and lactose free…because it tastes that good! ; )