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Living Your Healthy Life
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Scotch Eggs

Originally posted on ballisticbaker:

IMG_20140917_220030[3] 17/09/2014

I recently had a trip to Melton Mowbray in Leicestershire and for those of you who know it, you’ll also know that no trip there is complete without a trip to the pork pie shop and the Dickinson Morris sausage shop next door. Like a kid in a candy store, I bought way more sausages than anyone could ever eat and currently have a glut taking up a large portion of my freezer. These scotch eggs are a great alternative to usual sausage recipes (not that there’s anything wrong with any meal with sausage in) and you could also try it with any of your other favourite sausage flavours. Chorizo is particularly tasty.

INGREDIENTS:

  • 6 whole medium eggs in their shells, plus 1, lightly beaten
  • 250g Toulouse pork sausage meat
  • 250g Pork mince
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. English mustard
  • 2 tsp. cornstarch
  • 4-5 sprigs thyme, finely chopped

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Frittata in Mug…Simple, Easy, Scrumptious!

Originally posted on Nibble on Nutrition:

It is no secret how much a love breakfast. Recently I have been running a little bit more than usual due to great weather and my cancellation of my gym membership. Whenever I get on a frequent running schedule, my appetite typically skyrockets. This can be a good and bad thing for me. Good: I tend to stick to a more “6 small meals/day” type schedule. Bad: I eat a ton more sweets….oops. I have also been commuting a little farther to work than usual, which is fine, but it does give me a lot less time in the morning to prepare and eat breakfast. My solution to this problem: add a little more protein to my breakfast and have a breakfast that takes under 5 minutes to make.

My frittata in a mugwas just the trick. It is so simple and takes literally 1 minute to cook. By the…

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Chicken Barley Salad with Eggplant and Tomatoes

Originally posted on One beat at a time:

When I roasted a chicken the other day for dinner, I knew that I wanted to combine some of the leftover chicken with barley. The flavours go beautifully together.

And, yes, I do plan my leftovers almost immediately after eating.

Sometimes dishes involving leftovers just materialize immediately and sometimes an idea ruminates for a day or two to finalize. When I also thought that the same earthiness of flavour is in grilled eggplant, I knew which direction I was headed for a salad. I tied the flavours together with another member of the nightshade family, tomatoes, to harmonize the eggplant completely with the rest of the ingredients and a simple salad was born.

Chicken Barley Salad with Eggplant and Tomatoes:

1 cup cooked chicken (from a leftover roast chicken or just grill a breast), shredded

1 cup grilled eggplant, cut into 1cm (1/2″) strips

1/2 cup cooked barley

2 medium…

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My Green Smoothie

Originally posted on Cold Smoke Yoga:

I have gone and jumped on the green smoothie bandwagon! I’m not much of one for the more savory green smoothies – I like when it’s just the perfect mix of green flavor and fruit! So here’s my take on the legendary green smoothie.

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My Green Smoothie Recipe
-1 handful of spinach
-1 handful of kale
-1/2 of an avocado, chopped
-1 banana, chopped
-1 apple, chopped
-1 TBS peanut or almond butter
-2 to 3 cups of almond milk (I find coconut water tastes a little funny with this recipe!)
-a drop of honey (feel free to skip this step!)

Optional: chia, flax or oatmeal. I really like to add a little oatmeal if I’m drinking this as a breakfast meal or if it’s a recovery drink after a long workout!

Add all the ingredients and blend blend blend! Pour your delicious drink into a cup and smile. You’re…

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Spinach with Mushrooms and Red Peppers

Originally posted on devika's kitchen:

OLYMPUS DIGITAL CAMERA

Ingredients

450g fresh or frozen spinach
2 tbsp oil
2 small onions chopped
6-8 curry leavesOLYMPUS DIGITAL CAMERA
1 tsp garlic crushed
1 tsp ginger pulp
1 tsp chilli powder
1 tsp salt
1 1/2 tsp ground coriander
1/4 tsp onion seeds
1 large red pepper seeded and sliced
1 1/2 cup mushrooms roughly chopped
1 cup low fat fromage frais (see below)
2 tbsp fresh coriander leaves chopped

Method

If using fresh spinach, blanch it briefly in boiling water and drain. If using frozen spinach, thaw and drain. Set aside

Heat oil in a wok or frying pan and fry the onions and curry leaves and onion seeds for 1-2 minutes. Add the garlic,ginger,chilli powder, salt and ground ginger. Fry for 2-3 minutes.

Add half the red peppers and mushrooms and continue to fry for 2-3 minutes.

Add the spinach and fry for 4-6 minutes, then add the fromage frais and fresh…

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Spinach & Lemon Mushroom Salad

Originally posted on My Foodie Project:

Spinach & Lemon  Mushroom Salad

Spinach & Lemon Mushroom Salad

6 lrg Mushrooms (sliced)

1/2 Red Onion (very thinly sliced)

Zest of 2 Lemons

2 Lemons (juiced)

1/4 cup Olive Oil

Sea Salt to taste

Fresh Ground Pepper to taste

1 tsp. Fennel Seeds

1/2 tsp. crushed red pepper

2 Bunches Fresh Spinach (washed)

Combine mushroom, onions, lemon zest, juice, salt & pepper and crushed red pepper.

Let marinade about 30 minute. Put the spinach in a bowl and toss with mushrooms.

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Raw Beet and Spinach Juice

Originally posted on imahealthyfoodie:

Have you ever juiced before?  I started because my doctor said I needed more iron in my diet.  And, rather than taking iron pills (which I was already doing to no avail), my friend, Carolyn,  suggested eating beets.  I.do.not.like.beets.  I made that plainly known to her.  End of discussion.  However, she was not deterred.  She immediately suggested juicing them!  I figured I’d give it a try, because drinking something I hate the taste of seemed like the lesser of two evils.  She suggested juicing it with an apple or something sweet.  I tried it and what do you know – it tasted delicious!  After that, I was juicing practically every day, coming up with different concoctions.  It was so much fun!  Plus, it was beautiful.  I loved all the different colors!  Then, just as quickly as it started…it ended.  It had been about two months since I juiced anything.  Until today!  I…

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Grapes and Walnuts and Cilantro and Tarragon

Originally posted on {insert meal here}:

Sometime between 2007 and 2008, Sam and I went to a lovely French Bistro in Meridian, Idaho for a late lunch. It was a quiet restaurant, dark, and little bit lonely. I don’t remember what I ordered, but I remember what it came with: a grape and walnut salad with a honey mustard dressing. The grapes were split in half and lent their own sweetness to the salad. The walnuts added a crunch and a robustness missing from everything else. And the cilantro, apparently out of place in a French restaurant, sidled up right next to the grapes and walnuts like they were all best pals.

I can make this, I said.

You need to make this, Sam said.

We finished our lunch, ordered a cheesecake made with Gorgonzola (an amazing idea, and, unfortunately, one I haven’t tried to replicate) and headed to the grocery store to buy grapes.

The…

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FRESH Garden Tomato Pasta Sauce– Made in the Slow Cooker

Originally posted on Fit Mommy:

‘Tis the season for a ton of tomatoes!! I love this season, when gardens are producing like crazy.  I sadly didn’t get to plant much of a garden this year. BUT next season my husband is going to build some raised garden beds which I am excited for.  Anyways, I had a couple neighbors share their garden wealth with me.  I had 2 bags full of tomatoes.  I thought about making some fresh salsa, which is always yummy, but I decided I wanted to make this FRESH Garden Tomato Pasta Sauce that I could let cook all day in the slow cooker.  It really didn’t take long to put together for the slow cooker.  The hardest part is peeling tomatoes.  BUT I have an easy method to share.. SO if you find yourself with a lot of tomatoes OR want to visit the Farmers Market and grab a bunch– I…

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