healthy

All posts tagged healthy

Air Fryer Brussel Sprouts

Published September 18, 2018 by lynn k scott

In my goal to be a good, ok, better vegan, I am trying vegetables and foods I never thought I would eat.  On the list of intimidating foods I don’t typically eat are brussel sprouts.

I made them a couple weeks ago in the oven.  They were ok.  Nothing to write home (or on a blog) about.

When I was at church this past week, someone mentioned making them in the air fryer.  Now why didn’t I think of that?  I use the air fryer for almost everything!

As it would happen, I purchased another bag of brussel sprouts a few days ago.  Their health benefits outweigh my desire to forego eating them.  I decided to give it a go in my air fryer.

I quartered the large pieces and halved the tiny ones.  I used a tiny bit of olive oil (maybe two teaspoons – max).  A sprinkle of salt, pepper and a dash of paprika.  I put them in a single layer in the air fryer.  Set the temperature to 400 degrees fahrenheit and cooked them for 8-10 minutes.

They turned out perfectly!  Nice and crispy.  I did drizzle about a teaspoon of balsamic vinegar on them after they were done cooking.

I highly recommend using the air fryer for these little cabbage-like veggies.  You can’t go wrong if you do.

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Reblog: Morning Video Series: Cilantro-Avocado Dressing — The Purple Almond

Published August 3, 2018 by lynn k scott

I adore avocados and eat them every week.  It’s not uncommon for me to go through 3-5 avocados in a week.  I put them on eggs, salads, make gluten-free brownies, top enchiladas, make guacamole with them…the list goes on and on.

There are so many recipes that utilize this awesome fruit.  Give it a go…you won’t be disappointed.

 

Each day this week, I’ll list 2 different health benefits of avocados AND, post a video, showcasing a different way to use this amazing plant.

via Morning Video Series: Cilantro-Avocado Dressing — The Purple Almond

Can it!

Published July 31, 2018 by lynn k scott

Several years ago, I reacquainted myself with the soon-to-be lost art of canning food.  While I am definitely no expert, I’ve managed to can all sorts of food.

I have been a bit lax on canning while I’ve been dealing with my health, the time for resuming preserving food is at hand.  Over the last few days, I have made and canned vegetable broth and tomatoes.

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The vegetable broth is really a piece of cake.  I take the veggies I have, whether from storing them in the freezer or from the fridge, cut them up, put them in the crockpot, add some filtered water and cook on low for 10 hours.  Remove the veggies, drain the broth through a fine mesh sieve and some cheese cloth and then canning commences.  If you’re into composting the cooked veggies can be composted.

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The tomatoes, on the other hand, are one of the most tedious items to can (imho).  Yet, there are so many options for canning them.  For this particular canning, I chose to use remove the tomato peel by blanching the tomatoes in boiling water.  Then the tomatoes go into ice water to stop the cooking process.

After removing the skin, I rough chop the tomatoes and place in a blender and pulse it a few times.  I complete several batches of this and all the tomatoes are placed in a pot and brought up to temperature so then can be ladled into hot jars and canned.

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I have a pressure canner, which I can double as a water-bath canner.  At one point, I had both, but it took up a lot of space.  I will note that certain foods (normally acidic, jams, jellies) use a water bath while other foods require the use of a pressure canner (stocks, vegetables, meat, soups).

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With my change in diet and for the health of my family, I will work at diligently canning more foods to have on hand.  I typically only can what we eat within a year (typical shelf life of home-canned goods).  It’s a great way to use seasonal fruits and vegetables, while they are affordable.  I love opening a can of tomatoes in November that I canned in the summer.  You can still smell the vine.

 

Black Rice Salad

Published July 10, 2018 by lynn k scott

As part of my psuedo-raw, vegan, vegetarian diet I made up this dish.  I thought it would be great for lunch and it was!

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I started by making just half a cup of black rice.  Yes, I know, they look like little ants in a salad, but it’s SOOOOO good.  That, and you can use it to freak out your kids.  Either way, it’s a win!  Sorry…couldn’t resist; ok, I didn’t really try either.

Then I cut up some veggies to add to my salad:  Cucumber, mini bell peppers, cherry tomatoes, a bit of fresh cilantro, fresh basil and fresh dill (I put that one everything), shredded carrots and a few beets.  I made up a light dressing to toss it in.  Mixed everything together and divided into two portions.  I had lunch for two days.

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I will say, adding avocado to the salad, right before you eat it, will take it to a whole new level.  I am going to be making more for my lunches.  It is definitely better than the standard lettuce salad.

This salad was vegan, gluten-free and DELICIOUS!  I modeled it off a recipe I have been making for years (not my personal recipe).  You can make either or make it a combination.  Either way, it’s salad season…

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Fruit Platter

Published July 5, 2018 by lynn k scott

Sometimes I wish I didn’t have a background in catering; esp. when I have to bring something to a potluck. However, I do and that’s why I can’t just pick up pre-cut fruit, and bring it to where ever I am going.

Recently, I made a fruit platter for our VBS (Vacation Bible School) potluck bbq. I had envisioned using a cored out pineapple as the center of the dish; however, this was not meant to be.

I laid down some red-leaf lettuce. One, it provides a nice garnish but also covers up any blemishes on the platter. When I can, I prefer to use purple kale and I like the color contrast, but I had to use what was available.

I then cut a watermelon in half and sliced the half. This gave me some straight pieces of watermelon, which I halved again and created watermelon triangles. I placed them on the border of the platter and added a second layer.

I had cubed some cantaloupe melon and made a small layer, adding it between the watermelon layers to hold up the second layer of watermelon.

Added blackberries, opposite each other, did the same with some grapes and added cherries in the center. After all, everything is better when topped with a cherry (or cherries, in this case), right?

Last touch was to sprinkle some blueberries over the entire platter.

All in all, I was pleased with the outcome. To me, it ended up looking like a flower was in bloom.

Homemade fruit platters aren’t the cheapest to make, but they are gluten-free, fresh tasting and provide a healthy alternative to some of the items that normally accompany a bbq.

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Mayo-Free Coleslaw

Published January 15, 2016 by lynn k scott

I was excited to post this coleslaw that I made last night.  It’s the second time making it since originally find it in a friend’s Facebook post.

I thought I had taken pictures of my prep work, but apparently I hadn’t.  Then I only took one picture of the final product and managed to delete it upon reviewing pictures.  UGH! How am I supposed to blog about it without sharing pictures?  UPDATE:  I uploaded the pic to WP before my deleting spree took effect.

Never fear…Google to the rescue!  I actually tracked down the exact recipe from another food blog!  The recipe is really simple.  I like that it only has a few ingredients and one of them isn’t mayonnaise.  I have never liked the creamy oil and egg concoction.  I’d go without eating than eat a sandwich with mayo slathered all over it.

Not to mention, mayo-free means less calories.  No longer need to worry about spoilage for a summer picnic.  I know for some people it won’t be the same.  As I never jumped on the mayo bandwagon, I wasn’t missing anything and I am more willing to try dishes such as this.  Using fresh ingredients also means I can guarantee it’s gluten-free, which is a requirement for my diet.

Another reason I like this recipe is the use of fresh lemon juice, instead of vinegar.  Don’t get me wrong, I love vinegars; have 6 variations in my pantry.  I like the “pop” of flavor from the lemon and its zest.  This recipe also uses honey instead of sugar.  I have significantly cut refined sugar from my diet; including my coffee!  I’ve noticed how sluggish I used to be once my sugar-high crashed like the waves against a shoreline in a Category-5 hurricane.  It’s nice to be free of those highs and lows.

I’ve listed in the ingredients and recipe below, but please visit the website to see the amazing pictures of this simple, yet tasty, coleslaw.

Ingredients

  • 1/4 small red cabbage
  • 1/2 small green cabbage
  • 1/2 carrot, shredded
  • zest of 1/2 lemon
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Remove any tough outer leaves from the cabbage.
  2. Trim the core and any tough stems from the cabbage and thinly slice.
  3. Add to a bowl with the shredded carrot, lemon zest, lemon juice, olive oil, honey, salt and black pepper. Toss to combine.
  4. Serve this right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled.

Yield: 6-8 servings

Originally found on:  http://www.pbs.org/food/fresh-tastes/no-mayo-coleslaw

My New Sneakers!

Published January 13, 2016 by lynn k scott

They just arrived!!!  Yes, I am excited about a new pair of running shoes.  One, I don’t often treat myself to new stuff.  However, this time there was a “special” occasion.  On Monday, I had received an email that I had won a $10 gift card for Amazon.

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I’m all about saving money.  I have lots of apps that allow me to scan purchases.  I either get PayPal payouts, free products, entered into contests; you get the idea.

My coworker had introduced me to the Wellcoin app.  The app picture is a little gold coin. It’s a way to keep you on track with healthy eating, exercise, etc.  The premise is you take a picture of healthy food, healthy beverages, counting steps, checkups, etc.  There are A LOT of options to collect coins.  Then you can exchange the coins in their store.  The items change out every so often.

I have received these gluten-free, delicious power bars.  A friend earned two different pair of running shoes.  There are discounts on workout clothes, footwear, etc.

You can also rate other members’ pictures.  It’s a way to earn additional points.  All in all, it’s helped me stay on track.  Being rewarded for something I enjoy doing is just all that much better.

If you choose to download the app and want to be “friends”.  I’m under “Anne” (there are several of us), but my profile picture is my grey pit bull’s face.  Say “hi” if you can find me.

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