Category: Healthy Food

Categories
Gluten Free Healthy Food low carb maindish soup

SLOW COOKER MEXICAN CHICKEN SOUP

This Low Carb Slow Cooker Mexican Chicken Soup is full of Mexican flavors. This delicious soup has everything that you would need to comfort yourself in winter.

Servings : 4 serves

INGREDIENTS

  • 400 grams boneless skinless chicken breast
  • 300 gms  plum tomato Fire-roasted
  • 1  medium  onion
  • 1 tbsp Minced garlic
  • 1  red bell pepper
  • 1 tsp Roasted Cumin powder
  • 1 tsp Dried Oregano
  • 1.5 tsp chipotle chilli powder
  • 1 tsp  paprika (Optional)
  • 1 tspn Mexican Seasoning (optional)
  • 1.5  cups  chicken stock
  • 1 cup cream
  • 1/2 Cup Creame Chesse
  • 1 cup  cheddar cheese (or Mexican blend)
  • Salt to taste
  • 1 tspn butter / oil (optional)
  • Fresh Cilantro leaves for garnishing
  • Mexican Chicken Soup – keto Low Carb
INSTRUCTIONS
TO MAKE IN SLOW COOKER

  1. Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion starts to soften a little bit and it is aromatic.
  2. To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt.
  3. Cover and let it cook on high 3 hours.
  4. To the Crock-Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further, cook on high for 20-30 minutes until all the cheese has melted.
  5. At the end of cooking using two forks shred the chicken breast.
  6. While serving, top it with fresh cilantro, Sour cream, Avocados.

TO MAKE IN AN INSTANT POT

  1. Set the Instant Pot to Saute mode. Once hot add oil.
  2. Add minced garlic and chopped Onion to the pot. Saute until onion has softened and it is aromatic.
  3. Add Cumin powder, Chipotle Chilli Powder, Oregano, Paprika. Saute for 30 seconds. ( By sauteing the spices in oil, it develops flavour. This step can be skipped)
  4. Stir in Roasted Tomatoes, Chicken Stock. Scarp the bottom of the pot to release any stuck brown bits. Add salt.
  5. Add Chicken Breast to the pot. Cover the lid and cook on Manual /High-Pressure mode for 8 minutes.
  6. Let the pressure release naturally for 10 minutes followed by Manually releasing the rest of the pressure.
  7. Carefully remove Chicken breast in a plate and shred the chicken breast using forks.
  8. To the pot, add chopped bell pepper, Softened Cream Cheese, Cheddar Cheese and half & half. Stir well until all the cheese has melted.
  9. Add back the shredded chicken to the pot. Stir well.
  10. While serving garnish with fresh coriander leaves.


For full information kindly visit theflavoursofkitchen.com.

Categories
brownies Healthy Cake Healthy Food

Healthier Coconut Brownies

Coconut & Black Bean Brownies – a delicious treat with 14% of your daily fiber!

Ingredients:
  • 1 – 15 ounce can of black beans rinsed and drained
  • 2 tablespoons cocoa powder
  • 1/2 cup oats gluten free if needed
  • 1/4 teaspoon salt
  • 1/2 cup honey
  • 1 teaspoon Sweetleaf Coconut flavored Stevia
  • 1 cup unsweetened shredded coconut
  • 1/4 cup coconut oil
  • 1 tablespoon vanilla
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1 bag dark chocolate chips
Directions:

  1. Preheat oven to 350 degrees
  2. Blend beans in a food processor until very smooth. I used my Vitamix and blended them as much as I could on high, then put them in a bowl and used a fork to mash the rest.
  3. Add the rest of your ingredients (except for the chocolate chips) in the bowl
  4. Blend until smooth
  5. Stir in chocolate chips
  6. Pour batter into a greased 8×8 pan and sprinkle coconut on top if you’d like
  7. Bake at 350 degrees for 25-30 minutes or until a knife inserted into the center comes out clean (except for the melted chocolate chips)
  8. Cool, then refrigerate.


For full information kindly visit mycrazygoodlife.com.

Categories
dessert Healthy Food

HEALTHY PEANUT BUTTER BLONDIES

These Healthy Peanut Butter Bondies are a dessert you can feel great about eating!

Servings : 9 blondies

Ingredients

  • 1 15 oz can chickpeas (garbanzo beans), rinsed and drained
  • ½ cup peanut butter
  • ¼ cup honey can substitute maple syrup for a vegan option
  • ¼ cup coconut sugar
  • 1 TBS almond milk
  • 2 tsp vanilla
  • ½ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup chocolate chips
  • extra sea salt & chocolate chips for the top
Instructions

  1. Preheat oven to 350 degrees F. Grease an 8″ or 9″ glass baking pan and set aside.
  2. Put all ingredients except for chocolate chips into your blender (Vitamix) or food processor. I highly recommend a great blender like the Vitamix so you get a perfectly smooth consistency.
  3. Blend until creamy and smooth.
  4. Once smooth, add chocolate chips and mix by hand.
  5. Pour mixture into your prepared pan and spread out evenly.
  6. Sprinkle a few more chocolate chips and sea salt on top.
  7. Bake in your preheated oven for 20-30 mintues until the edges just pull away from the pan, the top is set and slightly golden brown.
  8. Let cool for at least 15 minutes, then enjoy!
  9. Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to regain the fresh-from-the-oven deliciousness!

For full information kindly visit joyfoodsunshine.com.
Categories
breakfast dinner Gluten Free Healthy Food

Mexican Frittata Recipe


This Mexican frittata recipe is an easy, delicious meal. Try this gluten-free recipe for a healthy dinner or hearty breakfast.

Servings : 6

Ingredients
  • 1 tbs olive oil
  • 1/2 lb ground beef
  • 2 tsp taco seasoning
  • 1/2 cup salsa
  • 1 small green pepper chopped
  • 1/3 lb plum tomatoes sliced
  • 3 scallions chopped
  • 8 eggs scrambled
  • 1/4 tsp salt
  • 1/2 cup grated cheddar cheese
Instructions

  1. Preheat the oven to 375 degrees.
  2. In a medium skillet (8 to 9 inches wide), brown the ground beef in the olive oil. Add the taco seasoning and salsa. Stir to coat evenly, then remove the seasoned meat from the skillet.
  3. Add the green pepper to the skillet and cook for a few minutes, until crisp tender. Add the meat back to the skillet, along with the tomato and scallions. Pour the scrambled eggs on top, and sprinkle with the salt and cheese.
  4. Bake for 20 to 25 minutes, or until the frittata is set and no longer jiggly. Let it sit for a few minutes before cutting. Serve warm.

For full instructions kindly visit realfoodrealdeals.com.
Categories
appetizer Healthy Food sidedish

Oven Roasted Parmesan Brussel Sprouts

Oven Roasted Parmesan Brussels Sprouts are a healthy and delicious side dish that are easy to make. Fresh brussels sprouts roasted with olive oil, parmesan, and seasonings. 

Servings: 6 servings

Ingredients
  • 1 1/2 lbs brussel sprouts (trimmed & halved)
  • 2 tablespoons olive oil
  • 1/3 cup parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
  1. Heat oven to 425 degrees. Very lightly spray a cookie sheet with cooking spray.
  2. In a bowl, combine brussel sprouts (that have been halved and ends trimmed) with the remaining ingredients. Toss together to coat all the brussel sprouts.
  3. Spread onto the cookie sheet making sure they are not touching.
  4. Cook for 16-20 minutes. Serve immediately.

For full information kindly visit togetherasfamily.com.
Categories
breakfast casserole Healthy Food

California Breakfast Casserole

California Breakfast Casserole is loaded with sausage, avocados, and tomatoes. All your favorite California omelet flavors in one hearty casserole, perfect for sharing!

Serves: 12

Ingredients
  • 12 frozen pre-cooked breakfast sausage patties, thawed
  • 2-3 tomatoes sliced
  • 2-3 avocados sliced
  • 12 eggs
  • 1 cup milk
  • 1 pound frozen hash browns thawed
  • 1 cup cheddar cheese shredded
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup cheddar cheese for topping

Instructions
  1. Line the bottom of a greased 9×13 pan with sausage.  
  2. Layer tomatoes and avocado slices over sausage.
  3. In a bowl, beat eggs and milk. 
  4. Stir in all other ingredients. 
  5. Pour hash and egg mixture over the sausage, tomatoes, and avocados.
  6. Bake at 350 for 45 min or until well set. 
  7. Top with extra cheddar right after pulling out of the oven so it melts all over the top. 
  8. Serve with salsa, diced tomatoes, and sour cream.

For full information kindly visit favfamilyrecipes.com.
Categories
Gluten Free Healthy Food oatmeal Vegan

BLUEBERRY OATMEAL BREAKFAST BARS

Balanced, wholesome and clean, meet these yummy Blueberry Oatmeal Breakfast Bars. They’ll become your newest healthy breakfast addiction!

Yield: 9

INGREDIENTS
BASE LAYER
  • 1 ripe banana, mashed
  • 1/4 cup brown rice syrup (or maple syrup/agave nectar)
  • 1 tablespoon unsweetened applesauce
  • 1 tablespoon unrefined coconut oil (not melted)
  • 1 1/2 teaspoon vanilla extract
  • 2 cups gluten free rolled oats
  • 1 scoop plant based protein powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt

TOPPING
  • 1/2 cup gluten free rolled oats
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons brown rice syrup (or maple syrup/agave nectar)
  • 2 tablespoons fresh lemon juice (about 1/2 lemon)
  • 1 cup fresh blueberries
  • 1/4 cup crushed almonds (or any kind of nut)

INSTRUCTIONS
  1. Preheat oven to 350 degrees F. Line a 9x9in square pan with parchment paper and lightly grease with nonstick spray or coconut oil.
  2. In a mixing bowl, using a hand mixer, mix the banana, brown rice syrup, applesauce, coconut oil and vanilla extract until smooth. Mix in the oats, protein powder, cinnamon and salt until well combined. Mixture will be wet. Transfer the base layer into the square pan. Smooth it out with a spatula and press down evenly. Bake for 9-11 minutes.
  3. In the same mixing bowl, combine all the ingredients for the topping layer until well combined. Remove the pan from oven.
  4. Pour topping layer over and spread it out evenly, pressing it down into the base layer with a spatula. Bake for an additional 15 minutes. Allow the bars to cool and set for 15-20 minutes before slicing the squares. Store in refrigerator.
  5. Enjoy!

For full information kindly visit theglowingfridge.com.
Categories
Healthy Food lunch salad sidedish

Roasted Sweet Potato Black Bean Quinoa Salad recipe

Healthy and filling quinoa salad with cumin roasted sweet potatoes and quick oil and lime vinaigrette. Perfect as a side dish or a healthy lunch!
Servings: 5 people
Ingredients
  • 1.5 lbs sweet potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 2 cups cooked quinoa
  • 1 15 oz. can black beans rinsed and drained
  • 1 15 oz. can whole kernel corn rinsed and drained
  • 1 small red onion chopped

for the dressing:
  • 4 tablespoons olive oil
  • 3 tablespoons lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon black pepper or chili powder
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Tajin seasoning optional

Instructions
  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Peel sweet potatoes. Slice into 1/2″ thick disk and cut each into 4 or 6 pieces.
  3. Drizzle olive oil over potatoes. Season with salt, pepper and cumin. Toss gently to coat.
  4. Roast for 20 to 23 minutes. Remove from oven and cool.
  5. In a large salad bowl, combine corn, black beans, chopped red onion, quinoa and potatoes.
  6. In a small bowl or measuring cup, whisk together all the dressing ingredients. Pour over salad and gently toss.
  7. Serve right away or cover with saran wrap and store in fridge for up to 4 days.

For full information kindly visit crunchycreamysweet.com.
Categories
Healthy Food lunch tofu Vegan

THAI GREEN CURRY TOFU

This Thai green curry is a healthy vegetarian recipe that comes together in less than 30 minutes!

Yield: 4–6 servings

INGREDIENTS
  • 1 tbsp avocado oil
  • 1 block tofu, cut into cubes (approx 14oz, firm or extra firm) 
  • 1 tbsp avocado oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 med zucchini, chopped
  • 1/2 red pepper
  • 2 tbsp green curry paste
  • 1 can coconut milk
  • 1 tbsp coconut sugar
  • 2 tbsp soy sauce
  • a squeeze of lime juice

INSTRUCTIONS
  1. Heat the avocado oil in a skillet on medium-high heat. Add the tofu and cook on each side for 1-2 minutes until crispy and golden brown.
  2. Transfer the tofu to a bowl then heat the remaining 1 tbsp of avocado oil in the skillet.
  3. Add the onion and garlic and let cook for 2 minutes. Then add the zucchini and red pepper and let cook for another 2-3 minutes. 
  4. Add remainder of the ingredients and mix everything together until well combined. Add back the tofu and mix. 
  5. Taste and adjust seasoning if needed, then remove from heat and serve immediately. 

For full information kindly visit choosingchia.com.
Categories
Gluten Free Healthy Food lunch Vegan

CREAMY COCONUT LENTIL CURRY

This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect Meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras and you’ll have a giant smile on your face at lunch the next day.

YIELD: 6 SERVINGS

INGREDIENTS

  • 2 tablespoons coconut oil
  • 1 tablespoon each: cumin seeds and coriander seeds
  • 1 head of garlic, chopped (10–12 cloves)
  • 1 28-ounce can of crushed tomatoes
  • 2 tablespoons ginger, chopped
  • 1 tablespoon turmeric
  • 2 teaspoons sea salt
  • 1 cup dried brown lentils
  • 1–2 teaspoons cayenne powder, optional
  • 1 15-ounce can coconut milk
  • A few handfuls of cherry tomatoes
  • 1 cup chopped cilantro

INSTRUCTIONS

  1. Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
  2. Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and 3 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
  3. Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.

For full information kindly visit theendlessmeal.com.