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Recipes

Bloody Mary

12/31/2017

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Bloody Mary
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Welcome to the world’s most amped up tomato juice cocktail–the Bloody Mary.

It’s the ultimate weekend brunch drink. It’s also a famous hangover cure, though the benefits are due mostly to electrolyte replenishment coming from the liquid, salt, and natural sugar in the main ingredients—tomato juice, lemon juice, Worcestershire sauce. The vodka? My guess is drinking more vodka isn’t going to help anyone’s hangover much. Though who knows?

The Bloody Mary is one of my favorite drinks of all time, though usually I limit the vodka to one ounce (I’m a lightweight, don’t judge!), or leave it out all together for a Virgin Mary.

My version of this drink includes the basics that you would expect—tomato juice, lemon juice, horseradish, Worcestershire sauce, and pepper—and a few subtle twists.

Instead of cayenne or Tabasco, I’m using sriracha. Tastes great and I always have a bottle in the fridge.

How to make the best bloody mary

I’m also adding dill pickle juice. Pickle brine makes so many things better, right? (Try adding it to egg salad, or potato salad.) It’s salty, tangy, savory in a way that only comes from fermentation, and is a terrific addition to a Bloody Mary mix.

I use proportionally more Worcestershire sauce than I’ve found in other recipes, because it intensifies the savory flavor of the mix, and plays well with all of the other strongly flavored ingredients. I’ve noticed that when you add vodka to a Bloody Mary base, it dilutes the flavor intensity substantially, so you can afford to pump up the spices in this drink.

My final twist on the Bloody Mary base is to add a drop of liquid smoke. It gives the drink a lovely light smoky flavor. The liquid smoke is optional, I just love the flavor of smoke. (If you decide to experiment with it, I recommend using no more than 2 drops per glass, otherwise it can be overwhelming.)

Fully loaded bloody mary

Bloody Marys with celery, candied bacon, and pickle wedges

Bloody Marys come served with a celery stick. Always.

You can load up with other garnishes to nibble on too. My friend Garrett was over the other day and we made Bloody Marys garnished with candied bacon and pickle wedges!

It’s all good. Add lemon wedges, olives, your Bloody Mary, your choice.

Enjoy, and Happy New Year!





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December 31, 2017 at 06:52PM
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Best of EBF: Your Favorite Healthy Recipes

12/31/2017

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Best of EBF: Your Favorite Healthy Recipes
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This post highlights YOUR favorite healthy recipes from Eating Bird Food broken down into 3 categories — breakfast, lunch/dinner and sweets. 

Happy almost 2018! Are you doing anything fun tonight to celebrate? Part of me wishes I was just staying at home, perhaps working on an inspiration board and crawling into bed before 11 o’clock hits, but we have friends in town and there are parties to attend so we’ll be going out. I know it will be fun!

Every year around this this time I do a “best of post” featuring the some of the most popular recipes. Last year I did the Best Recipes of 2016 and in 2015 I did the Top 12 EBF Recipes According to Pinterest. Both were fun ways to highlight some of my top recipes, but I decided to do something different for 2017 and put together a post with reader-favorite recipes based on YOUR feedback.

I put a call out on Instagram and after sorting through all of the replies I created this round-up with the recipes that people mentioned the most.

I personally love all the recipes I post here on EBF, but I definitely have some favorites so it’s really cool to see which recipes you have tried and loved.

I’m also excited for this post because it will give new readers a chance to see some of the best recipes that Eating Bird Food has to offer. I might even add this as an option on my resources page, suggesting it as a good place to start if you’ve just landed on EBF and you’d like to know which recipes to try first. I’d say this list will give you a lovely little taste of what EBF has to offer.

Alright, I’ll let the recipes do the talking from here.

Breakfast

Peanut Butter Banana Oatmeal — The most voluminous, delicious bowl of oats you’ll ever eat.

Apple Cinnamon Baked Steel Cut Oatmeal — This dish is the perfect make-ahead dish when you’re serving a crowd or a great meal-prep option. If you’re going the meal-prep route, just reheat a portion the morning you want to have it for breakfast.

Chocolate Banana Overnight Oats — It’s amazing that something that tastes so good can be considered a healthy breakfast food. Seriously!

Basic Chia Pudding — I have quite a few chia pudding recipes here on EBF, but this one is perfect if you’re in need of a simple, easy recipe to get started with. Feel free to play around with it by adding whatever flavors you enjoy!

Lunch/Dinner

Garlicky Kale — This is a copy-cat recipe for the amazing garlicky kale salad at Whole Foods. Folks LOVE this simple salad so much!

Curried Shakshuka — Shakshuka is a classic Middle Eastern dish with eggs baked in a tomato sauce. I love this anti-inflammatory version that has a little curry and turmeric added to the tomato sauce. Added bonus, the whole dish is cooked in one pan! Hooray for easy clean up!

Spaghetti Squash Lasanga Bowls — A comforting, flavor-packed meal that’s vegan, gluten-free and low in carbs. Make it with vegan ricotta and hemp parmesan as the recipe suggests or with regular ricotta if you’re not dairy-free.

Sweet Potato Casserole — I took my mom’s classic sweet potato casserole and made it vegan, gluten-free and healthy. But don’t worry, it’s still got that crunchy pecan topping we all love.

Kale and Brussels Sprout Salad — Shredded kale and brussels sprouts come together for this flavorful salad with marinated onions. Make the recipe as-is with the cheese or skip it all-together for a dairy-free option.

Roasted Sweet Potato Salad — My version of potato salad made with sweet potatoes instead of white potatoes. Absolutely no mayo needed!

Paleo Chicken Tenders — For the inner child in all of us, these paleo chicken tenders are baked instead of fried and the breading is made from almonds and coconut. But trust me, no one will ever guess they’re healthy! I’m planning to turn this into a healthy chicken parm recipe sometime soon as well!

Slow Cooker Fajita Soup — Looking for an easy, throw-everything-in-the-pot kind of dinner? This is it!

Something Sweet

Protein Cookie Dough — No one has to know this cookie dough is make from chickpeas.

Coconut Detox Macaroons — Craving a sweet treat, but want to keep it healthy? Make these detox coconut macaroons ASAP.

3-Ingredient Peanut Butter Cups — Make your own Reese’s at home with three simple ingredients.

Homemade Chocolate Turtles — My Nanny loves real-deal Turtles so I created this healthy version for her and was so excited that she loves them just as much!

Flourless Pumpkin Spice Chocolate Chip Mini Muffins — You’d never guess these fluffy little muffins are made without flour and the pumpkin spice flavor is spot on.

PB&J Bars — If you love peanut butter and jelly sandwiches, you have to try this dessert bar. It’s made with peanut flour, which gives the bars an extra boost of protein.

Do you have a favorite EBF recipe that didn’t make it on this list? If so, share it in the comment section!

The post Best of EBF: Your Favorite Healthy Recipes appeared first on Eating Bird Food.





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December 31, 2017 at 07:50AM
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Skinnytaste Meal Plan January 1 7

12/30/2017

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Skinnytaste Meal Plan January 1 – 7
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Skinnytaste Meal Plan January 1 – 7

posted December 30, 2017 by Gina

Skinnytaste Meal Plan January 1 - 7

To help you jump start your goals for 2018, I am sharing another free 7-day flexible meal plan including breakfast, lunch and dinner for the entire week as well as a shopping list! This also leaves room for you to add coffee, snacks, dessert, wine, etc.

To make it easy for you, we’ve included a more precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

The details:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

Skinnytaste Meal Plan (January 1-January 7)

MONDAY (1/1)
B: 2 Broccoli and Cheese Mini Egg Omelets (1) with an apple (0)
L: Fiesta Bean Salad (4)
D: Turmeric Roasted Cauliflower Soup (5) with Mediterranean Bean Salad (1) over spiralized cucumber (0)

Totals: Smart Points 11, Calories 941

TUESDAY (1/2)
B: Broccoli and Cheese Mini Egg Omelets (1) with an apple (0)
L: Fiesta Bean Salad (4)
D: Turkey Chili Taco Soup (3) with 2 tablespoons reduced fat cheese (1) and 1 ounce (about 18) baked tortilla chips (3)

Totals: Smart Points 12, Calories 980

WEDNESDAY (1/3)
B: 6 ounces nonfat Greek yogurt (2) topped with 1 sliced banana (0), 2 tablespoons chopped pecans (3), and 1 teaspoon honey (1)
L: LEFTOVERS Turkey Chili Taco Soup (3) with 2 tablespoons reduced fat cheddar cheese (1)
D: Beef and Mushroom Ragu with Spaghetti Squash (4) with green salad and balsamic vinaigrette (3)*

Totals: Smart Points 17, Calories 938

THURSDAY (1/4)
B: 6 ounces nonfat Greek yogurt (2) topped with 1 sliced banana (0), 2 tablespoons chopped pecans (3), and 1 teaspoon honey (1)
L: LEFTOVERS Turkey Chili Taco Soup (3) with 2 tablespoons reduced fat cheddar cheese (1)
D: Baked or Air Fryer Chicken Parmesan (4) with Quick Spiralized Zucchini and Grape Tomatoes (1) (recipe x 2)

Totals: Smart Points 15, Calories 874

FRIDAY (1/5)
B: 2 hard-boiled eggs (4) with 1 medium grapefruit (0)
L: LEFTOVERS Baked or Air Fryer Chicken Parmesan (4) with ½ cup baby carrots (0)
D: Broiled Miso Salmon (1) with Asian Chopped Salad with Sesame Soy Vinaigrette (4)
Totals: Smart Points 13, Calories 923

SATURDAY (1/6)
B: 4-Ingredient Flourless Banana Nut Pancakes (4) (recipe x 4) 1 tablespoon pure maple syrup (3) and an apple (0)
L: Tomato Tuna Melts (7) (recipe x 2) with ½ cup baby carrots (0)
D: DINNER OUT!
Totals: Smart Points 14, Calories 762

SUNDAY (1/7)
B: Berry Quinoa Breakfast Bowls (5) (recipe x 2)
L: Zesty Lime Shrimp and Avocado Salad (3)
D: Salisbury Steak Meatballs (5) with Creamy Cauliflower Puree (1) and Easy Garlic Broccolini (1)

Totals: Smart Points 15, Calories 812

Produce

  • 4 cups broccoli florets
  • 2 bunches broccolini
  • 2 large heads garlic
  • 2 medium lemon
  • 1 large and 1 small cucumber
  • 2 medium (5 ounce) avocados
  • 3 medium yellow onions
  • 1 medium carrot
  • 6 apples
  • 1 grapefruit
  • 2 large zucchinis
  • 3 medium red or yellow bell peppers
  • 1 medium jalapeno
  • 2 medium spaghetti squash
  • 13 ounces sliced mushrooms
  • 1 small piece fresh ginger
  • ½ small head purple cabbage (4 cups shredded)
  • 9 cups chopped romaine lettuce (or 2 medium heads)
  • 1 ½ cups shelled edamame (may also be in frozen aisle)
  • 3 dry pints cherry tomatoes
  • 1 small bag snow peas
  • 1 small bag shredded carrots
  • 1 large bunch green onions
  • 2 large and 1 medium ripe tomatoes
  • 2 medium red onions
  • 1 large bag baby carrots
  • 2 medium heads cauliflower
  • 1 small bunch celery
  • 6 medium limes
  • 8 medium bananas (choose 4 very ripe)
  • 1 pound fresh strawberries
  • 1 pint fresh blueberries
  • 1 bunch fresh parsley
  • 1 bunch or container fresh mint
  • 1 bunch or container fresh thyme
  • 1 small bunch or container fresh basil
  • 1 bunch fresh cilantro

Meat, Poultry and Fish

  • 1 1/3 pounds 99% lean ground turkey
  • 1 pound chuck eye roast
  • 1 pound (2) boneless, skinless chicken breasts
  • 1 pound wild salmon, skin-on
  • 1/2 pound 93% lean ground beef
  • 1/2 pound 93% lean ground turkey
  • 1 pound jumbo peeled and cooked shrimp

Grains

  • Corn tortillas (or baked tortilla chips)
  • Whole wheat seasoned bread crumbs
  • 1 small container quick oats (you’ll need ½ cup)
  • 1 small bag or box dry quinoa (you’ll need ½ cup)
  • 1 small bag all purpose (or gluten free) flour

Condiments and Spices

  • Extra-virgin olive oil
  • Kosher salt (I like Diamond Crystal)
  • Pepper grinder (or fresh peppercorns)
  • Pure maple syrup
  • Soy sauce (or gluten free Tamari)
  • Honey
  • Cooking spray
  • Cumin
  • Crushed red pepper flakes
  • Canola oil
  • 1 packet low-sodium taco seasoning
  • Beef bouillon (I like Better than Bouillon)
  • Bay leaves
  • Balsamic vinaigrette (or balsamic vinegar for homemade dressing)
  • Sesame oil
  • Sesame seeds
  • Red wine vinegar
  • Cinnamon
  • Vanilla extract
  • Worcestershire sauce
  • Ground mustard
  • Mirin
  • Turmeric

Dairy & Misc. Refrigerated Items

  • 1 carton liquid egg whites (or 10 egg whites)
  • 1 dozen large eggs
  • 1 pint 1% buttermilk
  • 1 3/4 cup reduced fat shredded cheddar (I like Sargento)
  • 1 wedge Pecorino Romano cheese
  • 2 (6-ounce) containers plain nonfat Greek yogurt (I like Fage)
  • 1 wedge fresh Parmesan cheese
  • Sliced cheddar cheese (you’ll need 2 ½ ounces)
  • Whipped butter
  • 1 small container part-skim ricotta cheese
  • 1 ¾ ounces part skim mozzarella cheese (I like Polly-o)
  • Light sour cream (optional)
  • 1 (32-ounce) box unsweetened almond milk (you’ll need 1 ½ cups)
  • White miso (available on Amazon, or Asian, gourmet markets)

Frozen

Canned and Jarred

  • 2 (15-ounce) cans black beans
  • 2 (15.5-ounce) cans garbanzo beans
  • 1 (10-ounce) can Rotel tomatoes with green chilies
  • 1 (15-ounce) can no salt added kidney beans
  • 1 (8-ounce) can tomato sauce
  • 1 (16-ounce) can fat free refried beans
  • 1 (32-ounce) box reduced sodium chicken broth (I like Swanson)
  • 1 (5-ounce) can solid white tuna in water
  • 1 (8-ounce) can tomato paste or 1 (4.5-ounce) tube
  • 1 (35-ounce) can crushed tomatoes (I like Tuttorosso)
  • Light mayonnaise
  • 1 small box reduced sodium beef broth (you’ll need 1 ¼ cup)
  • 1 (32-ounce) box vegetable broth
  • 1 (13.5-ounce) can coconut milk
  • 1 jar marinara sauce (I like Delallo Pomodoro Fresco) OR 1 (28-ounce) can crushed tomatoes (I like Tutturosso) if you want to make your own (you’ll need ½ cup sauce)

Misc. Dry Goods

  • 1 small bag chopped pecans (you’ll need almost 1 cup)

posted December 30, 2017 by Gina





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December 30, 2017 at 12:47PM
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Moroccan Pot Roast

12/30/2017

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Moroccan Pot Roast
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Enjoy the flavors of North Africa with this Moroccan Beef Pot Roast! With classic Moroccan spices -- coriander, turmeric, ginger, and cumin

Photography Credit: Sally Vargas

Pot roast is such a comforting, all-American dish; you almost don’t want to mess with it.

Almost.

When you add North African ingredients such as turmeric, ginger, cumin and coriander, along with pomegranate juice (for a little sweetness), you end up with something new, a bit exotic, and altogether fantastic!

spices for moroccan pot roast

As the cold weather wears on, we want comforting, cozy meals but we also want to mix things up a bit so we don’t get bored. Here’s a chance to do that.

Slow braising, like we’re doing for this pot roast, means cooking foods in a small amount of liquid in a pot at a steady, moderate temperature. This transforms tough cuts of beef, like chuck or brisket, into something so tender you can pull it apart with a fork.

Here's how to make North African Beef Pot Roast with Moroccan spices

Low and steady heat breaks down the collagen (the connective tissue that holds the muscle fibers in meat together) and allows the meat fibers to soften and separate more easily.

The sauce resulting from this process won’t be thick, but it will be full of flavor. Serve the pot roast with couscous, and then spoon this broth over top so the meat. Let the meat and couscous soak up every drop of that the soupy goodness!

Pot Roast with Moroccan Spices

Tips for Success

Don’t worry if your meat still seems tough partway through cooking. It takes time for the collagen to break down and for the meat to become tender. When done, it should easily pull apart with a fork – cook it a little longer if you need to. The extra time won’t hurt!

Moroccan Pot Roast Recipe

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Ingredients

For the spice mix

  • 2 cloves garlic, minced
  • 2 teaspoons crushed coriander seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/4 to 1/2 teaspoon (to taste) crushed red pepper flakes (or if available, Marash or Aleppo pepper*)

For the beef

  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 (3-pound or 1.35 kg) beef chuck roast
  • 1 medium onion, quartered
  • 3 carrots, cut into 2-inch chunks
  • 2 bay leaves
  • 1 cup (235 ml) water
  • 1 cup (235 ml) pomegranate juice
  • 2 tablespoons lemon juice
  • 1/4 cup loosely-packed chopped fresh parsley

For serving (optional)

*Aleppo pepper from Syria is bright red, slightly chocolaty, fruity, and medium hot. Maras pepper is from Turkey and is slightly hotter than Aleppo, yet still mild, with smokey overtones. Both are a fun addition to your spice cabinet. Sprinkle the deep red flakes on hummus, or perk up roasted vegetables with them. Look for the pepper in specialty food shops or Middle Eastern grocery stores.

Special equipment:

  • 6-quart Dutch oven, or other large oven-safe pot with a lid

Method

1 Make the spice mix: In a small bowl, stir together the garlic, coriander, turmeric, ginger, cumin, cinnamon, paprika and pepper.

spices for moroccan pot roast

2 Heat the oven: Set an oven rack near the bottom of the oven. Preheat the oven to 325ºF (or 160°C).

3 Season and sear the meat: Sprinkle the roast all over with salt and pepper.

Season the pot roast for the best flavor

In a large Dutch oven or other oven-safe pot with a lid, heat the oil. Add the beef and brown it on all sides, about 4 minutes per side. Add the onion, carrots and bay leaves to the pot.

4 Braise the meat: Add the water and pomegranate juice to the pot and bring to a simmer. Cover the pot and place in a 325°F (or 160°C) oven for 2 1/2 hours, turning once halfway through the cooking time.

Here's how to make Pot Roast with Moroccan spices

When the meat is fork tender, remove it from the oven. (If it is not tender enough, leave it in a little longer.)

5 If serving with couscous and glazed carrots, prepare these when the pot roast is close to being done.

6 Finish the sauce: Transfer the meat to a platter and cover loosely with foil.

Set a strainer over a bowl and pour the sauce through. Press on the solids to extract as much liquid as possible. Discard the solids and skim off the fat from the liquid. Add the lemon juice and taste. Add more salt and pepper, if you like.

6 Serve the pot roast: Slice the meat and serve in shallow bowls on top of the couscous and carrots. Ladle the sauce over the meat and sprinkle with parsley.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Moroccan Pot Roast on Simply Recipes. Thank you!

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December 30, 2017 at 10:33AM
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Meal Plan for January Week 1

12/30/2017

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Meal Plan for January Week 1
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Welcome to 2018! Our contributor Summer Miller is back to share her meal plans for the month of January. To start us off on the right foot, she has a few thoughts to share on New Year’s resolutions, healthy eating, and what this all means to her.

A few years ago, I found the remnants of a New Year’s Resolution list tucked into the folds of an old notebook stashed in the bottom drawer of an even older desk. The list was written nearly a decade prior, and I realized I’d been trying to lose the same 10 pounds for years.

From that moment on, I changed the way I looked at resolutions. Rather than jotting down a list of goals I’d hope to accomplish, lose 10 lbs., be on Oprah etc., I wrote down a list of words or phrases that represent who I wanted to become.

Redefining healthy

The Year of Words

So began the year of words. Resist indifference. Be joyful. Be healthy. Be bold. The words and phrases became opportunities for daily reflection and focused mediation. I identified the kind of person I wanted to be, not the way I wanted to look or new line items for my resume. The words were less rigid than goals and allowed for grace when I needed it.

Throughout the course of the year I worked on the meaning of these words and their implied actions in my daily life.

When I focused on avoiding indifference, for instance, I did my best to entertain the screaming toddler of in front of me at the supermarket checkout line. If the woman with a screaming child was behind me in line, I let her go first. I did what I could do to make her morning a little better. There were other moments both big and small, but they were mostly small, tiny almost miniature gifts to other people, which ended up being gifts to me as well.

Becoming joyful was as simple as reminding myself to play. Who cares if dinner is 20 minutes late? I danced in the kitchen with my children, and let them chase me around the living room. I flirted with my husband, and sang loudly in the car.

Finally, I redefined being healthy. Healthy suddenly had nothing to do with counting calories or the number on a scale. Being healthy was about how I lived my life. Was I doing healthy things that brought me joy and made me FEEL good?

Redefining Healthy

Redefining “Healthy”

Being healthy was — and still is — about finding activities I enjoy doing, like hiking, kayaking, and exploring the diamonds in my own backyard. Sometimes, I do this alone, sometimes with a good friend, and sometimes even with my own screaming children.

Food wasn’t about restricting calories or the war on carbohydrates, but fueling my body so I could climb the next hill and take in the scenic overlook. I didn’t drink the wine on Friday night because then I wouldn’t go for the hike on Saturday morning, and I really wanted that time with my friend and the fresh air.

I ended up shaving calories, or burning them off, because I chose to be joyful rather than regimented, healthy rather than thin, and engaged rather than indifferent. All of it required a new boldness in me. I ended up losing those 10 pounds, but honestly, I wouldn’t have cared either way. I reveled in the process of becoming, and it was wonderful.

Summer Thumbs Up

The Process of “Becoming”

So often we focus on big, grand ideals. If we don’t achieve them we can feel downtrodden, but opportunities to live up to how we define ourselves occur in big and small ways, every day. It’s not something you accomplish and then check off of your list.

You are in the process of becoming. You don’t fail, you continue.

January represents our universal month of new beginnings. Hopefully, the meal plans provided through this month will help fuel your body, so you can seek out your passions, and live them.

Here’s to a new year, and the wonderful, ever evolving you!

Garden Carrots

Meal Plan for January, Week 1

The goal for this week’s meal plan (and really for the entire month) is to increase our vegetable intake without having to think too much about it.

We all define “healthy food” in different ways. Some of us are vegan or vegetarian, others are more meat-focused with Paleo or Whole30. Still others feel best on the fish-heavy and fat-rich Mediterranean diet.

One characteristic uniting all these different “diets” is that vegetables are good, and good for you.

Hopefully, there is a dinner idea in this week’s meal plan for everyone, with a nod to increasing vegetables and all their healthy vitamins at dinner. When you eat good you feel good.

What or who is inspiring you to take care of yourself this week?

Shrimp, Arugula, White Bean, and Cherry Tomato Salad

1 Shrimp, Arugula, White Bean, and Cherry Tomato Salad: We are all easing out of the holiday season, and back to real life. This fast, simple, and healthy salad is a wonderful way to soften that transition.

 

Roasted Eggplant Tomato Soup

2 Roasted Eggplant and Tomato Soup: Eating your vegetables has never been more delicious. To save time, as one commenter on this recipe suggested, use canned fire-roasted tomatoes instead of fresh.

Pair this vegan soup with bread, or for a lower-carb option, this olive and chickpea salad. Skip the parmesan and the salad is vegan too.

 

London Broil Steak

3 Pan-Fried London Broil Steak: This recipe calls for a bit of butter, but a little goes a long way. The steak is ready in 20 minutes and goes beautifully with this Swiss chard and parsnip side dish. If you are new to parsnips, this recipe is a great introduction because parsnips are only a small part of the recipe.

 

Skillet Chicken with Bok Choy

4 Skillet Chicken with Baby Bok Choy: Thirty minutes. One pan. Need more than chicken and bok choy? Add some rice.

 

Frittata Squares with Spinach, Tomatoes, and Feta

5 Frittata Squares with Spinach, Tomatoes, and Feta: Let’s eat Brinner! It’s Friday and breakfast for dinner is a perfectly acceptable way to kick of the weekend. Add this Ham and Potato Hash if you need a little more to round out the meal.





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December 30, 2017 at 10:01AM
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Top 25 Most Popular Skinnytaste Recipes 2017

12/29/2017

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Top 25 Most Popular Skinnytaste Recipes 2017
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Top 25 Most Popular Skinnytaste Recipes 2017

posted December 29, 2017 by Gina

Top 25 Most Popular Skinnytaste Recipes 2017

I hope everyone had a wonderful Holiday week! We were away in Pennsylvania and we all got sick at the same time, so I’m a little late this year compiling my “Best Of” list for 2017. These are the most visited recipes posted in 2017 according to google analytics.

My favorite time of the year, looking back and reflecting on these past twelve months. Thank you for allowing me to share what I love every single day! I’m extremely grateful for all of you, your comments, sharing your photos on social media, getting inspiring emails from so many of you – this has always been my WHY and the reason I loved this little hobby that turned into a full time career.

It was a delicious year, to say the least! I’ve also shared links to my most popular posts from previous years, so if you are new to Skinnytaste or just want to start cooking more in 2018, these 25 recipes are a great place to start! Here’s to making 2018 a tasty, healthy year!

Top 25 Most Popular Recipe 2016
Top 25 Most Popular Recipes 2015
Top 25 Most Popular Recipes 2014
Top 25 Most Popular Recipes 2013
Top 25 Skinny Recipes 2012
Top 20 Skinnytaste Recipes 2011
Top 20 Skinnytaste Recipes 2010

Top Recipes Posted in 2017

1. Unstuffed Cabbage Bowls

Quick and easy stuffed cabbage – without all the work! I love stuffed cabbage, it reminds me of my childhood (a staple in my home growing up), but they can be a bit time consuming. I came up with the idea to chop the cabbage and turn them into bowls instead and they came out so good! My husband RAVED, these are a keeper.

2. Instant Pot Chunky Beef Cabbage and Tomato Soup

Ground beef, cabbage, vegetables and tomatoes, this is the perfect soup to clean out your fridge! And it's super easy to make.

3. Roasted Brussels Sprouts and Cauliflower Soup

Creamy, dairy-free and dee-lish thanks to roasting the vegetables which adds so much flavor and depth! Topped with more roasted vegetables for texture, it's both filling yet light.

4. Roasted Cauliflower Rice with Garlic and Lemon

I love cauliflower "rice", and I love roasted cauliflower so I combined the two to make this easy low-carb side dish that goes great with just about anything from chicken, to steak or fish.

5. 4-Ingredient Flourless Banana Nut Pancakes

EASY, good-for-you pancakes, loaded with heart-healthy nuts, banana and oats, plus a whole egg – a powerhouse of nutrition. Made with only FOUR ingredients, perfect to make anytime you need to whip up a quick breakfast, and a perfect way to use up those ripe bananas.

6. Instant Pot Picadillo

Picadillo is the most requested dish by my kids and it's so easy to make. We love it served over brown rice (or cauliflower rice) with this quick cabbage slaw or a salad on the side.

7. Zucchini Rollatini

Zucchini Rollatini is low-carb and delicious! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

8. Sloppy Joe Baked Sweet Potatoes

Swapping bread for sweet potatoes makes eating a Sloppy Joe so much healthier!

9. Skillet Cheesy Chicken and Veggie Rice

Skillet Cheesy Chicken and Veggie "Rice" made with riced broccoli and cauliflower, sauteed chicken and cheddar cheese. I whipped this up for dinner the other night and my daughter loved it! It's so fast and easy to make I knew I had to share.

10. Mini Bell Pepper Loaded Turkey Nachos

Loaded mini bell pepper nachos – game changer!! These low-carb nachos are loaded with turkey taco meat, cheese and all your favorite nacho toppings!

11. Enchiladas Verdes

Traditional Mexican green chicken enchiladas, made lighter than the typical restaurant dish served throughout the US. Made with white corn tortillas, poached chicken breasts and a light coating of queso fresco, this dish is satisfying but won’t weigh you down.

12. Sheet Pan Balsamic Herb Chicken and Veggies

am I the only one obsessed with sheet-pan dinners? I mean, what’s easier than tossing everything with balsamic and herbs and throwing it in the oven for 20 minutes!

13. Cajun Shrimp in Foil

Cajun Shrimp foil packets are so easy to make, anyone can do it! Spicy shrimp seasoned with Cajun spices, Andouille sausage, and rainbow colored vegetables are baked together in foil pouches. They are fast and easy to make, and can be made ahead and kept in your freezer. When you're ready to cook them, just pop them in the oven – perfect for busy weeknights!

14. Enchilada Chicken Roll Ups

Chicken breasts on their own can be a bit boring. Roll ‘em up with cheese and green chilis, smother them in enchilada sauce and more cheese and now you’re talking. These Roll-Ups give you authentic enchilada flavor without all the work, calories or fat. And you won’t even miss the tortillas!

15. Instant Pot Chicken Tikka Masala with Cauliflower and Peas

I've created a lightened up, dairy-free Chicken Tikka Masala with Cauliflower and Peas in the Instant Pot to satisfy my craving for Indian food! This mild curry is made with boneless chicken thighs cooked in a tomato base, with lots of spices and coconut milk. You can serve this with garlic naan or basmati rice on the side (cauliflower rice would work too to keep it low carb!)

16. Turmeric Roasted Cauliflower Soup

Roasting cauliflower enhances the flavors in this delicious, healthy soup. If you haven't jumped on the turmeric bandwagon yet, this soup is a great place to start! I like to reserve some of the roasted cauliflower as a garnish for the soup.

17. Cheesy Baked Penne with Roasted Veggies

Penne baked with cheese, sauce and loaded with healthy vegetables in every bite. Roasted zucchini, red bell peppers, asparagus, red onion and fennel are tossed with balsamic and herbs then roasted for the best tasting meatless baked pasta dish EVER!

18. Turkey Enchilada Stuffed Poblanos Rellenos

These baked Turkey Enchilada Stuffed Poblanos Rellenos are stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese. These are so much lighter than restaurant chile rellenos which are typically battered in egg and deep fried.

19. Pumpkin Mac and Cheese with Roasted Veggies

It's October, so Pumpkin Mac and Cheese with Roasted Cauliflower and Brussels Sprouts is a must for the Fall! Using pumpkin puree makes a creamy light cheese sauce, without having to add cream or too much cheese. You can make your own pumpkin puree or use organic canned pumpkin to make it faster!

20. Skillet Cauliflower “Arroz” Con Pollo

Skillet Cauliflower "Arroz" Con Pollo (Spanish chicken and rice) uses cauliflower rice as a low-carb swap, which means larger portions with 85% less calories than rice!

21. Instant Pot Spaghetti and Meat Sauce

Instant Pot One-Pot Spaghetti with Meat Sauce

22. Balsamic Roasted Veggie and White Bean Pasta

One bite of this Balsamic Roasted Veggie and White Bean Pasta and you'll want to make it all summer long! Roasted zucchini, yellow squash, mushrooms, peppers, and broccoli – loaded with veggies in every bite and finished with pesto and white beans. This is SO good, and picky husband approved!

23. Baked Shrimp Taquitos

Baked Shrimp Taquitos are so much lighter and healthier than frying, and they come out perfect and crisp! The shrimp filling is SO good you'll be tempted to eat it before you roll them up. I plan on making the filling again to use for shrimp tacos this week!

24. Philly Cheesesteak Stuffed Portobello Mushrooms

It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!

25. Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa

These Chipotle Chicken Bowls with Cilantro Lime Quinoa are so easy to make and have tons of flavor! I like to make them with chicken thighs but if you prefer white meat, chicken breast would work too. Extra limes for squeezing on top are recommended!

posted December 29, 2017 by Gina





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December 29, 2017 at 03:37PM
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No-Noodle Sweet Potato Sage Lasagna

12/29/2017

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No-Noodle Sweet Potato Sage Lasagna
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No-Noodle Sweet Potato Sage Lasagna

I’m so excited about this recipe because, who doesn’t love lasagna in the middle (err… beginning) of winter! Growing up, lasagna was my favorite food. Even though my mom made it pretty darn often, I was always excited when lasagna night came around. But this version of lasagna is no ordinary lasagna because instead of noodles, I used paper-thin sheets of sweet potato! It’s what veggie dreams are made of.

I hope Santa was good to you last week… if you found a KitchenAid® Artisan® Stand Mixer under your tree, do yourself a favor and go get this Vegetable Sheet Cutter Attachment as a gift to and from yourself. It’s so fun! Just look at that long sheet of sweet potato!

No-Noodle Sweet Potato Sage LasagnaNo-Noodle Sweet Potato Sage Lasagna

Since these noodles aren’t noodles, I had to do some experimenting to figure out what works and what doesn’t as a filling. The biggest takeaway is that the filling can’t have too much moisture. This means using one layer of marinara sauce at the bottom instead of diced canned tomatoes throughout. It also means making a mixture of ricotta and feta cheese (rather than just ricotta), which helps to thicken up the filling. The feta also has the added benefit of adding a tangy bite, which is so delicious in contrast to the earthy sage throughout the filling.

No-Noodle Sweet Potato Sage Lasagna

Also, you can see in the photo above that my sweet potato noodles are not all the exact same size… nor did I peel them. Since sweet potatoes come in different shapes and sizes, you’re not going to get perfectly rectangle noodles (although if you get a short/fat potato, you’ll get really close) – just get crafty while piecing them together however they fit together best. I used 3 smaller strips of “noodles” for the first layer, and wider strips for the middle and top layers. No wasted food scraps here (any extra scraps we did have we gave to the pups who love sweet potatoes).

No-Noodle Sweet Potato Sage LasagnaNo-Noodle Sweet Potato Sage Lasagna

This recipe could not be more simple – from start to finish, it took me less than 30 minutes to assemble. The noodles don’t need to be pre-cooked, so all you have to do is mix together the filling and layer this up. A warm and cozy dinner (or in our case, lunch, after we took these photos!) awaits.

No-Noodle Sweet Potato Sage LasagnaNo-Noodle Sweet Potato Sage LasagnaWhat should I noodle next? Sweet potato manicotti? Maybe a multi-root vegetable lasagna?
 No-Noodle Sweet Potato Sage Lasagna

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December 29, 2017 at 09:12AM
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2017 Year in Review: Top 25 Recipes and more.

12/28/2017

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2017 Year in Review: Top 25 Recipes and more.
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The sun is setting on another year in blogging for me. 2017 was an adventurous year filled with a whole bunch of video content, yummy new recipes galore and some awesome brand collaborations. I did a bit of exploring and experimenting, a few hits, a few misses (failure is good, right?!) and it was just a jam-packed year of content. So today I am happy to share this 2017 Year in Review as my final post of the year. Here are my top 25 recipe posts, honorable mentions, hits and misses, goal in 2018 and a few other end of year highlights. Thank you for showing up for me in 2017, I am excited for the year ahead....Read more »

This is a summary, images and full post available on HHL website!




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December 28, 2017 at 06:05PM
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Beef and Mushroom Ragu with Spaghetti Squash

12/28/2017

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Beef and Mushroom Ragu with Spaghetti Squash
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Beef and Mushroom Ragu with Spaghetti Squash

4 Smart Points 283 Calories

I swapped traditional pasta for roasted spaghetti squash to enjoy this cozy and delicious Beef and Mushroom Ragu served with a dollop of ricotta and grated Pecorino Romano – you won't miss the pasta!

I swapped traditional pasta for roasted spaghetti squash to enjoy this cozy and delicious Beef and Mushroom Ragu served with a dallop of ricotta and grated Pecorino Romano –  you won’t miss the pasta!

I swapped traditional pasta for roasted spaghetti squash to enjoy this cozy and delicious Beef and Mushroom Ragu served with a dollop of ricotta and grated Pecorino Romano – you won't miss the pasta!

This dish is totally satisfying, without being too heavy. I made this for my family and everyone loved it! It makes a lot of sauce, so we had enough for leftovers the next day.

I made the Ragu in my Instant Pot, but you can also make it on the stove. I’ve included directions for both.

Although you can make the spaghetti squash in the pressure cooker or microwave, I much prefer to roast it for the best taste and texture. I usually look for medium sized ones so I can serve the sauce right in the squash to use as bowls, but you can also transfer it to a dish. Roast the spaghetti squash in the oven until tender, then scrape out the flesh with a fork, the squash comes apart in spaghetti-like strands that hold the sauce well. You can serve this over pasta if you prefer.

Freezer Directions:

  • The mushroom beef sauce is freezer friendly, I recommend serving this for dinner one night and freezing the rest for another night. To reheat, leave it in the refrigerator overnight to thaw, then reheat on the stove or pressure cooker. It will taste as good as it did the day you made it!
  • Spaghetti squash does not freeze well so I would plan to cook just enough. It does last for several days in the refrigerator, you can store any extra in ziplock plastic bags to reheat later.

I swapped traditional pasta for roasted spaghetti squash to enjoy this cozy and delicious Beef and Mushroom Ragu served with a dollop of ricotta and grated Pecorino Romano – you won't miss the pasta!

I swapped traditional pasta for roasted spaghetti squash to enjoy this cozy and delicious Beef and Mushroom Ragu served with a dollop of ricotta and grated Pecorino Romano – you won't miss the pasta!

Beef and Mushroom Ragu with Spaghetti Squash

I swapped traditional pasta for roasted spaghetti squash to enjoy this cozy and delicous Beef and Mushroom Ragu served with a dallop of ricotta and grated Pecorino Romano –  you won’t miss the pasta!

Ingredients:

  • 4 medium spaghetti squash, halved and roasted
  • 1 teaspoon olive oil
  • 1/2 medium onion, diced
  • 1 medium carrot, peeled and diced
  • 3 garlic cloves, chopped
  • 1 pound chuck eye roast, trimmed and cut into 2-inch pieces
  • kosher salt
  • fresh black pepper, to taste
  • 8 ounces sliced mushrooms
  • 1 (35-ounce) can Tuttorosso crushed tomatoes
  • 1/4 cup water
  • Perorino Romano or parmesan cheese rind (optional)
  • 1 teaspoon beef boullion (Better than Boullion)
  • 2 sprigs fresh thyme
  • 2 dried bay leaves

For serving:

  • 6 tablespoons grated Perorino Romano, for serving
  • 6 tablespoons part-skim ricotta cheese, for serving
  • chopped parsley, for garnish

Directions:

  1. Roast the spaghetti squash, see directions here.

Instant Pot:

  1. Press saute on the Instant Pot and heat the oil, add the onions, carrots and garlic and cook until golden, about 3 minutes.
  2. Season the beef with 1/2 teaspoon salt and pepper then transfer to the pressure cooker.
  3. Top with mushrooms then pour the tomatoes and water over the beef, add the boullion, cheese rind, bay leaves and thyme.
  4. Cover and cook high pressure, 45 minutes. Quick or natural release.
  5. Let the pressure release, discard bay leaves, thyme and rind.
  6. Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
  7. To serve, place just under 1 cup sauce over each spaghetti squash half, 1 tablespoon of grated Percorino Romano and 1 tablespoon of ricotta cheese. Finish with parsley and serve hot.

Stove Top:

  1. In a large heavy pot or Dutch oven, heat the oil over medium-high, add the onions, carrots and garlic and cook until golden, about 3 to 4 minutes.
  2. Season the beef with 1/2 teaspoon salt and pepper then transfer to the pot.
  3. Top with mushrooms then pour the tomatoes and 1/2 cup water over the beef, add the boullion, cheese rind, bay leaves and thyme.
  4. Cover and cook low heat, until the meat is tender, 1-1/2 to 2 hours.
  5. Discard bay leaves, thyme and rind.
  6. Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
  7. To serve, place just under 1 cup sauce over each spaghetti squash half, 1 tablespoon of grated Percorino Romano and 1 tablespoon of ricotta cheese. Finish with parsley and serve hot.

Nutrition Information

Yield: 8 servings, Serving Size: generous 3/4 cup sauce, 1 cup spaghetti squash

  • Amount Per Serving:
  • Smart Points: 4
  • Points +: 7
  • Calories: 283
  • Total Fat: 7.5g
  • Saturated Fat: 3g
  • Cholesterol: 44mg
  • Sodium: 538.5mg
  • Carbohydrates: 36.5g
  • Fiber: 6g
  • Sugar: 15g
  • Protein: 18g

All images and text ©Gina Homolka for Skinnytaste

posted December 28, 2017 by Gina





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December 28, 2017 at 10:24AM
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easy udon noodle stir fry

12/28/2017

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easy udon noodle stir fry
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Easy Udon Noodle Stir Fry comes together in less than 20 minutes, tastes like take-out, and is packed with fresh produce!

This post is sponsored by Milk and Eggs, a monthly partner of mine. Thanks for supporting the brands that help support this site! Reminder: use code ’emily’ for $15 off an order of $35 or more! 

You guys know that I like meals to be easy, easy, EASY! Because honestly, on most nights 30 minutes is about the max that I can spend on dinner. And I work from home. I love meals that take 10 minutes to prep (like my easy baked ziti) and then just need some time in the oven but there are most certainly times when you just need dinner on the table minutes from when you start it.

Stir frys are the answer for quick and healthy dinners and this one is SO good: it’s a flavorful noodle bowl that tastes like takeout AND is packed with protein and fresh vegetables.

Easy Udon Noodle Stir Fry comes together in less than 20 minutes, tastes like take-out, and is packed with fresh produce! #20minutedinner #stirfry #stirfrynoodles

Easy Udon Noodle Stir Fry comes together in less than 20 minutes, tastes like take-out, and is packed with fresh produce! #20minutedinner #stirfry #stirfrynoodles

Udon noodles – let’s talk about them! So you may have had them out, but chances are that you’ve never cooked with them. (At least I hadn’t until now.) Udon noodles are a Japanese wheat-based noodle. I love them because they are thick and have a great chewy texture and because they are frequently found fresh, you don’t even have to boil water, just throw right into the stir fry.

For this easy udon noodle stir fry we’re going to quickly sauté some ground pork with mushrooms and napa cabbage and then an easy sauce. It’s another meal that includes all of the components I always go for (protein, veggies, flavor, starch!) in one bowl. I’m not sure if it’s the cozy winter season or what, but I’ve been loving these all-in-one dinner bowls lately.

Easy Udon Noodle Stir Fry comes together in less than 20 minutes, tastes like take-out, and is packed with fresh produce! #20minutedinner #stirfry #stirfrynoodles

Easy Udon Noodle Stir Fry comes together in less than 20 minutes, tastes like take-out, and is packed with fresh produce! #20minutedinner #stirfry #stirfrynoodles

Easy Udon Noodle Stir Fry comes together in less than 20 minutes, tastes like take-out, and is packed with fresh produce! #20minutedinner #stirfry #stirfrynoodles

Easy Udon Noodle Stir Fry comes together in less than 20 minutes, tastes like take-out, and is packed with fresh produce! #20minutedinner #stirfry #stirfrynoodles

I got everything I needed for this easy udon noodle stir fry from Milk & Eggs, and as a reminder: it’s very CSA meets farmers market meets grocery store delivery service. I love getting groceries from them because the food is high-quality and the convenience factor is THE BEST! Grocery shopping with one child was doable, but two seems impossible these days so having groceries delivered just makes life a little easier, and I’m all about that. (If you live in LA or Orange County and want to try it out, they are offering my readers $15 off any order over $35! Use the code “emily” in checkout. FREE FOOD!!!)

Easy Udon Noodle Stir Fry comes together in less than 20 minutes, tastes like take-out, and is packed with fresh produce! #20minutedinner #stirfry #stirfrynoodles

Easy Udon Noodle Stir Fry comes together in less than 20 minutes, tastes like take-out, and is packed with fresh produce! #20minutedinner #stirfry #stirfrynoodles

Dinner’s ready in 20 – let’s get to it!

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Easy Udon Noodle Stir Fry comes together in less than 20 minutes, tastes like take-out, and is packed with fresh produce! #20minutedinner #stirfry #stirfrynoodles

Easy Udon Noodle Stir Fry comes together in less than 20 minutes, tastes like take-out, and is packed with fresh produce! #20minutedinner #stirfry #stirfrynoodles





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December 28, 2017 at 09:08AM
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