Prime Health Life

09/03/2022

Tuna Salad

Ingredients:
2 5 oz cans of tuna, drained
1/4 cup plain Greek yogurt
1 stalk, 1/4 cup chopped celery
1/4 cup diced red onion
1/4 cup diced dill pickles
1 Tablespoon mayonnaise, optional
1 Tablespoon Dijon or German mustard
1 Tablespoon chopped parsley
1/2 teaspoon ground pepper
1/4 teaspoon sea salt

Instructions:
1. Combine ingredients: Add drained tuna, yogurt, chopped celery, diced onion, chopped pickles, mayonnaise, mustard, parsley, pepper and salt into a large bowl. Toss to combine, breaking up any large chunks of tuna meat.
2. Serve: Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens.
3. To store: Place salad in an airtight container in the fridge. The salad will keep for 3-5 days.

Source: eatingbirdfood

09/01/2022

Be happy for this moment. This moment is your life.
-Omar Khayyam

08/30/2022

Salmon Avocado Salad

Ingredients:
4 cups baby spinach
2 tomatoes, chopped
1 avocado, diced
1 cucumber, peeled and sliced
1/4 cup red onion, chopped
2 tablespoon olive oil
2 salmon filets
salt and pepper, to taste

DRESSING:
1 recipe lemon vinaigrette

Instructions:
1. Heat olive oil in a large pan over medium-high heat. Season the salmon filets with salt and pepper. Add the salmon filets top side down and cook for 4-5 minutes.
2. Flip the salmon and cook for an additional 2-3 minutes or until the salmon is mostly opaque, with just a smidge of softness still in the middle.
3. all of the other salad ingredients between two bowls, then place the cooked salmon on top.
4. Mix the dressing ingredients together in a small bowl and drizzle on top.

Source: downshiftology

08/29/2022

Kale Caesar Salad (with Parmesan Roasted Chickpeas)

Instructions
1. Preheat oven to 375F. Line a large baking sheet with parchment paper. Set aside.
2. Drain and rinse chickpeas. Pat chickpeas with paper towels to dry and remove any loose skins (the drier the chickpeas are before cooking the crispy they will be after cooking).
3. In a large bowl toss chickpeas with oil, garlic powder, lemon zest and salt & pepper.
4. Arrange in a single layer on baking sheet and bake until crisp and light brown ( approx. 45-50 mins) tossing halfway through cooking. Remove from oven and sprinkle with Parmesan cheese.
5. While chickpeas are roasting prepare dressing by combining all dressing ingredients in a medium bowl and thoroughly mixing. You may need to add a small amount of water to thin dressing to desired consistency. Refrigerate dressing until ready to serve.
6. De-stem the kale and tear or chop into bite size pieces. Place the kale, olive oil and lemon juice and a pinch of salt into a large mixing bowl. "Massage" the kale ( with your fingertips) for approx. 3-5 mins. This process helps to tenderize the kale, making it softer and sweeter. Set kale aside.
7. When ready to serve salad, combine kale , Romaine lettuce, Parmesan cheese and desired amount of dressing. Plate greens and top with crispy Parmesan chickpeas.

Source: simplehealthykitchen

08/28/2022

Coconut Pine-Lime Pops

INGREDIENTS:
2 x 400ml cans coconut milk
8 passionfruit
1/2 pineapple, cored, chopped
2 bananas, chopped
2 mangoes, roughly chopped
Juice of 2 limes
1 tsp ground turmeric
1 tbs rice malt syrup
1 tbs vanilla-bean extract
2 tbs non-dairy milk (we used coconut milk)

METHOD:
1.Shake coconut milk cans, then open and pour coconut milk into 3 ice cube trays. Freeze overnight.
2.Grease a 21cm square cake pan and line with plastic wrap, allowing plenty to overhang the sides.
3.Halve passionfruit and scrape flesh and seeds into a sieve set over a bowl, pushing down on solids with a spoon to extract as much juice as possible. Discard seeds, reserving juice.
4.Whiz the pineapple, banana, mango, passionfruit juice, lime juice and turmeric in a food processor until smooth.
5.Pour into the prepared pan and freeze for 1-2 hours. In 2 batches, whiz frozen coconut cubes, rice malt syrup and vanilla in a food processor for 4-5 minutes until smooth. (Mixture will turn crumbly before it turns smooth. Add milk after 4 minutes to help bring the mixture together.)
6.Pour over pineapple sorbet, insert paddle pop sticks at even intervals (you will cut the block into 16 equal-sized squares), then freeze for 2 hours or until set but not rock solid.
7.To serve, dip base of pan in hot water for a few seconds to soften sorbet, then use plastic wrap to pull block from pan. Using a hot knife, slice into 16 pops, then serve.

Source: delicious

08/28/2022

“Never forget what you are, for surely the world will not. Make it your strength. Then it can never be your weakness. Armour yourself in it, and it will never be used to hurt you.”

08/25/2022

Spicy Tofu with Creamy Coconut

Ingredients
Tofu
20 to 22 ounces super firm or firm tofu, see note 1 for further explanation
2 tablespoons canola or vegetable oil, any neutral oil works
pinch kosher salt
Sauce
2 tablespoons coconut oil, can sub with any oil
1 cup thinly sliced shallots
2 tablespoons minced ginger
1 cup full-fat canned coconut milk, see note 3
3 to 4 tablespoons sambal oelek/ulek, depending on desired level of spice (see note 4)
4 teaspoons red curry paste, see note 5
1 1/2 teaspoons coconut or brown sugar, see note 6
1 teaspoon ground coriander, optional
1 teaspoon (4g) Diamond Crystal kosher salt; 1/2 teaspoon if using table salt, add more salt if necessary

Instructions:
Prepare Tofu
When you remove the blocks of tofu from the package, the tofu should feel very dense. If the tofu has been sitting in a lot of liquid, pat the blocks of tofu with a towel. Then, slice the tofu into 1-inch cubes.

Pan Fry Tofu
Heat a large non-stick pan with 2 tablespoons of oil over medium-high heat. Transfer the tofu pieces to the pan. If you can’t fit all the tofu pieces at once, cook them in batches. Sprinkle 1/4 teaspoon of salt over the tofu.

Pan fry the tofu until the bottom side is golden brown, about 3 minutes. Flip them over to another side and pan fry the tofu until golden brown. Sprinkle another 1/4 teaspoon of salt over the tofu pieces. I usually pan fry just 4 sides of the tofu, though I fried all 6 for the photos that you see in the post. Each time you flip the tofu over, sprinkle another 1/4 teaspoon of salt over the tofu, until you’ve sprinkled 1 teaspoon of kosher salt total.

Once you’ve fried at least 4 sides of the tofu, turn off the heat.

Cook the Sauce
Heat 2 tablespoons of coconut oil in a large skillet over medium to medium-low heat. Add the shallots and cook them for about 4 to 5 minutes, stirring frequently to prevent them from burning. The shallots should be quite soft at this stage. Next, add the minced ginger and cook for 30 seconds to 1 minute, until fragrant.

Add the coconut milk, sambal oelek, red curry paste, coriander, salt, and sugar to the pan. Increase the heat to medium-high and let the sauce simmer for 3 to 4 minutes.

Turn off the heat. Add the fried tofu to the pan and stir to coat the tofu pieces with the sauce. Transfer the tofu to a serving dish. Garnish with scallions, red pepper flakes, and toasted sesame seeds, if you like. Serve the tofu with jasmine rice and a side of vegetables like roasted asparagus or blanched broccoli.

Source: healthynibblesandbits

08/23/2022

Broccoli Cashew Stir-Fry

Ingredients:
1 small yellow onion
3-4 cloves garlic
1 large head broccoli (10 oz. florets, about 4 cups)
1 Tbsp. freshly grated ginger (about a 1 inch piece)
1 cup roasted cashews*
2-3 Tbsp. tamari (or soy sauce)
Sesame seeds for topping

For serving (optional):
Brown rice, quinoa, noodles, etc.

Instructions:
Begin cooking your rice or quinoa if using. (Or do this ahead of time so it’s ready to go.)

Meanwhile, thinly slice onion.

In a large skillet over medium-high heat, sauté onion for 8-10 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic and grate ginger. (I use a microplane grater for ginger.) Cut broccoli into florets.

When onion is translucent, add garlic, ginger, and broccoli. Stir.

Add 1/4 cup water (or vegetable broth), cover, and let broccoli steam for 5 minutes, stirring occasionally. (Important: keep an eye on it and add more water/broth as needed to keep the pan from drying out.)

Add cashews and tamari. (Start with 2 Tbsp. tamari and add more as desired.)
Stir well and heat another 2-3 minutes or until broccoli is desired tenderness.

Serve sprinkled with sesame seeds over a warm bed of rice or quinoa.

Notes
*Cashews: I don’t recommend raw cashews for this recipe. (I use organic dry roasted/salted.) Roasted adds another beautiful layer of flavor I highly recommend.

Garlic + ginger: I love these flavors, so I usually add a little more than what’s noted. Feel free to do the same if you’re similar.

Veggies: The recipe is cashew-heavy, but you could easily reduce them and include other additions. Mushrooms, zucchini, snow peas, bok choy, carrots, bell pepper, tofu, green onions, etc.
For gluten-free: Use tamari.

Source: thegardengrazer

08/21/2022

Banana Pops

INGREDIENTS:
4 large bananas
8 popsicle sticks
1/2 cup natural peanut butter (smooth)
2 tbsp coconut oil , divided
1 cup semi-sweet vegan chocolate chips
1/4 cup roasted peanuts , chopped

INSTRUCTIONS:
1. Peel the bananas and cut each in half to make 8 banana pops. Insert a popsicle stick into the cut side, going in at least 2 inches, to make a sturdy base for holding.
2. Place the banana pops on a parchment paper lined cutting board (or tray) sized to fit your freezer. Freeze the banana popsicles for at least 2 hours, preferably overnight.
3. Combine the natural peanut butter and 1 tablespoon of the coconut oil in a mason jar, or small bowl, and microwave for 30 seconds. Whisk with a fork to combine the mixture into a runny texture. (If texture is still too thick, pop back in the microwave for 10 to 20 more seconds).
4. Remove the banana pops from the freezer and dip one in the peanut butter, rolling and tilting the jar as needed to cover about 2/3rds of the bananas. Place back on the parchment lined cutting board and continue this process with all of the bananas. Freeze again for at least 1 hour.
5. In a separate mason jar or small bowl, microwave the chocolate chips and remaining 1 tablespoon of coconut oil in 30 second increments until melted and smooth. Whisk together with a fork. Keep the chopped peanuts close by for the next step.
6. Remove the banana pops from the freezer and dip one into the chocolate mixture, rolling and tilting the jar as needed to cover about 2/3rds of the bananas. Place back on the parchment lined cutting board and quickly sprinkle with the chopped peanuts. Continue this process with all of the bananas. When done, freeze again until the chocolate coating has fully hardened, 30 minutes to 1 hour.

Source: twospoons

08/20/2022

08/19/2022

It's Friday!
Live Happily,
Share Love,
Be Fabulous.

08/18/2022

Egg Potato Boats

INGREDIENTS
8-10 large potatoes
1 tablespoon garlic oil
1 bell pepper, diced (not green if needing low FODMAP)
1/4 cup chopped green onion, about 1 bunch
1/2 teaspoon salt
9 oz paleo breakfast sausage
8 large eggs

INSTRUCTIONS
- Preheat the oven to 375° and line a sheet tray with parchment paper. Wash the potatoes and poke them a couple times with a fork. Rub with a little avocado oil and place them on the sheet tray. Bake until tender, about 50-60 minutes. Let cool 10-15 minutes until cool enough to handle.
- Cut the top off the potato and scoop out the inside leaving just a little potato lining the skin. Place them in a 13x9 pan.
- While the potatoes are baking, make the filling. Add the garlic oil to a large skillet. Over medium heat, cook the pepper, green onion and salt until tender, about 5-7 minutes.
- Add the sausage and cook another 5 minutes. Mine was cooked so I was just warming it up. If it's raw then make sure it's cooked through.
- Crack the eggs into a large bowl and scramble. Add in the pepper and sausage mixture. Divide evenly between all the potatoes and cook 40 minutes or until eggs are set.

Source: realfoodwithjessica