One of the things that my husband and I have added to our daily routine is blueberries!! Usually, we have them with our eggs on some mornings as a healthy replacement for toast or in our oatmeal or cereal. They also make a healthy snack!!
A little unknown fact is that blueberries are jammed with antioxidants and are nutrient dense, low in calories and high in fiber. They are also rich with calcium, iron, zinc, manganese, Vitamin C, Vitamin K and Vitamin B6 to name a few.
Some of the health benefits of blueberries include:
One of my favorite ingredients to use when cooking is garlic!! I love the smell of it while it is simmering on the stove and love the flavor it adds to my sauce (yes, I said sauce!!) and homemade soups. One of the things that contributes to its amazing smell and its wonderful flavor is garlic’s active ingredient called allicin. It is packed with antioxidants and Vitamin C & B6 too.
Many people are unaware of all the health benefits that this little member of the onion family provides, so I thought that I would highlight a few of them today. Whether you cut it up, sauté it, eat it raw or mince it, garlic provides so many health benefits.
Now, I’m not a doctor, but I do believe in the health properties of certain things we eat and as the old expression goes, “you are what you eat.”
Some of the health benefits of garlic include:
1. Fighting the common cold and preventing viruses.
2. Boosting your immune system.
3. Assisting with acne problems.
4. Aiding with weight loss.
5. Assisting with lowering blood pressure and lowering the risk of heart disease.
Now these are just a few of the many benefits of adding garlic to your daily diet. I also want to share with you my Garlic Dressing Recipe which tastes wonderful. Try it on your salad and let me know what you think.
Garlic Salad Dressing
Ingredients 4 garlic cloves, crushed 1/2 cup olive oil 1/4 cup salad oil (not peanut oil) 1 egg yolk at room temperature 1 1/2 tablespoons lemon juice 1/4 teaspoon cayenne Black pepper, freshly ground to taste 1/4 cup dry white wine
1. Soak the crushed garlic in the salad oil for a half hour.
2. Place the egg yolk, lemon juice, and seasonings in a blender and blend them together.
3. Mix the garlic oil and the olive oil together and mix them together with the ingredients in the blender.
4. Remove the mixture from the blender and stir in enough wine to thin it to your taste.
Hope you enjoy this recipe!!! Here’s to your health!!!! 🙂
Last weekend, my husband and I went to our favorite Farmer’s Market. While wandering through the market and looking for seasonal fruit and veggies, I discovered this “pear” that was shaped like an apple. We decided to get a basket of them along with some other goodies and I have to say that they are wonderful. It has this crisp taste of pear that reminds me of a Bosc pear and has a hint of apple. They are great by themselves as a healthy snack, mixed in a salad and dehydrated!!!
To dehydrate them, we used our Ninja Foodie and simply put the setting on dehydrate and used the standard temperature which 150 degrees. Next, we sliced the pears thinly, put them on a rack and set the timer for 5 hours. Once done, we tasted them and they were fantastic and had a sweet taste and were crunchy. So, if you get a chance to pick up some of these at your local Farmer’s Market this weekend, I would highly recommend them!!!
Being Italian, pasta is in my blood!!!!! The problem is all those carbs and the older I get, the more I look for healthier options. The good news is that I’ve found an easy and simple replacement for pasta which is zucchini!!! I found that replacing pasta with twirled zucchini is a fantastic substitution and such a healthy alternative. Here’s a simple recipe that I made tonight for dinner and all you need on hand is:
3 Cloves of Garlic
6-7 Plum Tomatoes
1 Large Zucchini
1 Package of Frozen Mussels
1 Can of Drained Cannelli Beans
Italian Seasoning and Powdered Garlic
1. In a large pan, pour some olive oil and then add a diced onion and fresh garlic. Slowly saute them for a couple minutes on medium heat. Add chopped tomatoes and the cannelli beans and give it a stir.
2. Continue to cook on a medium heat. Add your mussls and seasonings to taste. Lastly, add the twirled Zucchini and stir.
3. Let the mixture cook on a low setting. From start to finish this recipe took 30 minutes.
My husband and I really loved this recipe and hope that you will enjoy it too!!!! Here’s to healthy eating!!!!
One of my favorite Fall Recipes is Pumpkin Pancakes. I think it’s because there is something about pancakes that just makes people happy. Maybe it’s the taste of the pancakes or the wonderful scent of maple syrup in the kitchen. Whatever the reason why so many people love pancakes, I wanted to share my recipe and hope that you love it as much as me and my husband do!!!
1. Whisk together:
1 1/4 cups flour;
2 tablespoons sugar;
2 teaspoons baking powder;
1/2 teaspoon each cinnamon, ground ginger, and salt;
1/8 teaspoon nutmeg; and a pinch of ground cloves.
2. In a different bowl, stir together 1 cup almond milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg;
3. Fold mixture into dry ingredients;
4. Spray skillet with a non-stick spray. Pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. Makes 8 to 10 pancakes.
Happy Fall!!! 🍂 It a little cooler today and the leaves are starting to fall off the trees. Now that fall is here, I can’t help but think of all my favorite fall recipes that I like to make. Of course, I love cooking and baking with pumpkin and the good news is that pumpkin has several health benefits.
1. Pumpkin is a nutrient dense food and it is full of vitamins and minerals but they are also low on calories.
2. Pumpkin is rich in fiber, which slows digestion and gives you the feeling of being full. In just one cup of pumpkin, there are seven grams of fiber. 3. Pumpkin is a good source of zinc. 4. Pumpkin flesh and the seeds are high in vitamin C and antioxidants, including beta-carotene and other carotenoids. 5. Pumpkin is great for your skin too!!
As the season progresses, I will post some of my favorite recipes such as my Pumpkin Chocolate Chip Cookies, Pumpkin Pancakes, Pumpkin Cake with Cream Cheese Icing and so on. Feel free to let me know your favorite pumpkin recipe!! 🍂
Now I love avocados!! 🥑 Not only are they nutritious, taste amazing and are wonderful with salads, chicken or by themselves!! Now I always knew how healthy avocados are but I wanted to share with you some of the health benefits that come with this delicious vegetable.
1. Aids with cardiovascular health.
2. Helps lower LDL cholesterol.
3. Aids in decreasing high blood triglyceride levels.
4. Promotes healthy blood pressure.
5. Promotes healthy blood sugar.
6. Aids in cancer prevention.
7. Healthy for pregnant women.
8. Good for your eyes as avocados contain Lutein.
9. Helps with anti-aging.
10. Aids with digestion.
11. Is an immune booster.
12. Is a great source of fiber.
Avocados also have 35% more potassium than bananas.
So, make sure you pick up a few Avocados on your next trip to the farmer’s market!!!!
One of my favorite things to bake is banana bread, so I thought today I would share with you my recipe along with the health benefits of bananas!
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon almond milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1. Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a small bowl, mash the bananas with a fork. Mix in the almond milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
4. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients & mix.
5. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.