https://www.facebook.com/232431956628684/

The Healthy Saturday, Denver, CO (2025)

04/25/2024

Lets make it a great day!!

04/25/2024

Cucumber Dill Cream Cheese Deviled Eggs
Ingredients
- 1 teaspoon cider vinegar
- 2 ounces Bruegger's Bagels Cucumber Dill cream cheese, softened
- 1/4 teaspoon dried dill
- 1 teaspoon granulated sugar
- 12 hardboiled eggs, peeled
- 1/2 teaspoon Kosher salt
- 1/4 cup mayonnaise
- Paprika and sliced olives, for garnish
- 1 tablespoon yellow mustard

Preparation
Source: A Southern Grace

04/24/2024

Cherry Limeade Macaroons
Ingredients
- 1/2 teaspoon Almond Extract
- 16 ounces Coconut Flakes
- 16 ounces Coconut Flakes
- 4 ounces Cream Cheese
- 4 Egg Whites
- 1 Lime, Juiced
- 24 Maraschino Cherries
- 1/4 teaspoon Salt
- 1/2 cup Sugar
- 7 ounces Sweetened Condensed Milk
- 1/2 teaspoon Vanilla Extract

Preparation
Mix together the egg whites, sugar, vanilla, almond extract and salt until well combined.

Add in the coconut and stir until coated evenly.Drop tablespoons of coconut mixture onto a cookie sheet that's been lined with aluminum foil, greased, and floured.Using wet hands to prevent sticking, push your thumb into each pile and carefully form an indention in each cookie.TIP: You can push the edges back in around your thumb as you go to make sure the cookie holds it shape.

Place the macaroons in the oven at 350 degrees for 8 to 10 minutes or until the tips of the cookies begin to turn golden brown

Pull them out and allow them to cool completely.While the macaroons are cooling, grab up the cream cheese, sweetened condensed milk, lime zest, lime juice, and vanilla. Whip it up with a mixer until smooth.Drop tablespoons of the cream cheese mixture into the cooled macaroons. Top with a marachino cherry. Store in the refrigerator until ready to serve.TIP: Dry your marachinos in a paper towel before putting them on the macaroon so the juices don't run into the filling.

Source: Foodista

04/23/2024

Salmon Quinoa Risotto
Ingredients
- 1 cup Quinoa
- 1 medium Onion (diced)
- 8 Leaves of Kale (stems removed and cut into ribbons)
- 5 Garlic Cloves (finely chopped)
- 3 tablespoons Olive Oil (divided)
- 10 ounces Poached Salmon (flaked)*
- 32 ounces Organic Vegetable Stock
- Salt
- Pepper
- Pepper

Preparation
In a 4 quart saucepan, heat 2 tablespoons of olive oil over medium high heat.

When oil is shimmering, add diced onion.

Saute onion until transparent.

Add quinoa to onion mixture and stir, to toast quinoa, for 2 minutes.

Add 1 cup of vegetable stock to quinoa and onions.

Stir until stock is absorbed. Once stock is absorbed, add 1 cup of stock.

Continue stirring until stock is absorbed.

Add remaining stock in 1/2 cup intervals, stirring until all stock is absorbed.

Remove from heat.

While preparing the onion quinoa mixture, heat 1 tablespoon of oil in a saute pan with chopped garlic (over medium high heat).

Once garlic is sizzling, add chopped kale to the pan.

Turn kale to coat with oil and garlic.

Turn kale mixture until fragrant (approximately 2 minutes).

Remove kale mixture from heat.

Once quinoa is complete, add kale and salmon.

Stir to combine.

Add salt and pepper to taste.

Source: Foodista

04/19/2024

Blueberry Banana Bread
Ingredients
- 1 cup Oatmeal flour
- 3/4 cup All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1/2 cup Rolled oats
- 2 tablespoons Unsweetened applesauce
- 1/4 cup Sugar
- 1 cup Mashed bananas
- 1 tablespoon Lemon juice
- 1 cup Blueberries -- fresh or

Preparation
Sift together the first five dry ingredients. Stir in rolled oats; set aside.

Combine well the applesauce, sugar, and egg whites.

Add bananas and lemon juice. Carefully, stir in blueberries.

Add to the dry ingredients and mix just until moistened.

Pour into an 81/2 x41/2 x3-inch loaf pan coated with cooking spray.

Bake= at 350 F. for about 40 minutes or until done.

Let bread cool in pan about 10 minutes. Turn out on a wire rack to cool completely. Wrap and refrigerate several hours before slicing.

Makes oneloaf (15 slices).

Source: Foodista

04/18/2024

Chicken Porridge
Ingredients
- ½ cup diced carrot
- 300 grams chicken breast
- 5 cups chicken stock
- ¼ julienne young ginger
- ½ tsp ground white pepper
- 1/3 cup chopped parsley
- 1 cup rice
- ½ tsp salt
- 3 shallots, thinly sliced
- 1/3 cup diced spring onion
- ½ tsp vegetable oil

Preparation
Deep fry shallot till golden brown, drain oil and set aside. Retain the oil for later use.Wash rice and add oil.

Mix rice and oil well.

Add chicken stock, chicken breast and carrots and bring to boil. Turn heat to low and simmer for about 1 hour. Stir now and then. When porridge is thicken, turn of heat and dish out the chicken breast and shred it.

Put the shredded chicken meat back into the porridge. Warm it before serving and garnish with spring onion, parsley, ginger and fried shallots and a few drops of shallot's oil.

Source: Foodista

04/17/2024

Coastal Avocado Salad with Grapes and Shrimp
Ingredients
- 1 pound large pink bay shrimp
- 1 cup seedless California grapes, quartered
- 1/2 cup chopped celery
- 1/2 cup chopped water chestnuts
- 2 each green onions, sliced, white and green parts kept separate
- 2 tablespoons mayonnaise
- 2 tablespoons dry sherry
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Few drops toasted sesame oil
- Pinch dry mustard
- 1 tablespoon sesame seeds

Preparation
In a medium bowl, combine the shrimp, grapes, celery, water chestnuts and the sliced whites of the green onion. In a small bowl, combine the mayonnaise, sherry, salt, pepper, sesame oil and dry mustard. Gently mix with shrimp and grape mixture.

Sprinkle with the sliced green part of the onion and the sesame seeds. Refrigerate until ready to serve.

Serves

Source: Foodista

04/17/2024

Good Morning!

04/08/2024

Cherry Coconut Delight
Ingredients
- 3 tablespoons butter chilled
- 1 can cherry pie filling - (21 oz)
- 1/2 cup coconut (I used Baker's, not desiccated)
- 2 cups all-purpose flour
- 3/4 cup Quick Quaker Oats
- 1 cup sugar

Preparation
Preheat oven to 375 degrees. Grease and flour a 9 x 9 inch baking pan.In a medium bowl, combine coconut, oats, sugar and flour.With a pastry blender, cut in butter until well combined and crumbly.Press two-thirds of the crumb mixture into bottom of baking pan.

Bake for 10 minutes.

Remove pan from oven and spread pie filling over crust.

Sprinkle remaining crumb mixture over pie filling.

Bake for 35 - 40 minutes, or until golden brown.Cool completely on wire rack.

Cut into squares.

Source: Foodista

04/08/2024

Happy Monday!

04/05/2024

Happy Friday!!

04/04/2024

Zesty Lime Marinated Chicken with Homemade Watermelon Salsa
Ingredients
- 1/2 cup cucumber, peeled and diced
- 1 small ear fresh sweet corn, cut from the cob
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon garlic powder
- Fresh ground pepper
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 1/2 cup yellow or orange sweet pepper, diced
- 3 tablespoons red onion, diced
- 1/2 teaspoon crushed red pepper flakes, to taste
- 1 teaspoon Salt
- 4 chicken breasts (4- 5 ounces each), boneless, skinless
- 1 teaspoon Tabasco Sauce
- 2 cups watermelon, seeded and diced

Preparation
To Make Salsa: In a medium bowl, combine watermelon, cucumber, sweet pepper, corn, cilantro and onion. In a small bowl, mix together cup lime juice, honey, red pepper flakes and salt. Refrigerate for at least 1 hour before serving, to blend flavors.To Make Chicken: In a shallow bowl add the chicken, 3 tablespoons lime juice and sprinkle with a little garlic powder, salt and pepper. Marinate in the refrigerator for 30 minutes. Coat a large nonstick pan or a grill pan with olive oil spray, add olive oil and heat.

Add chicken, cover, and saut over medium heat until browned on both sides and cooked through, about 10-12 minutes total.

Remove the chicken from the pan

To Make Honey Lime Glaze: In a small bowl, mix together cup lime juice, 2 tablespoons honey and Tabasco.

Add the honey lime glaze to the same pan. Cook for about 30 seconds until melted. Return cooked chicken to pan, flipping the chicken once to coat with the glaze.

Remove from pan and plate each piece. Spoon watermelon salsa on top of each piece of chicken and serve with more salsa on the side.

Serve with our recipe for Simple Garlic Toast, if desired. Recipe follows.Recipe for Simple Garlic Toast

Start with 4 slices sourdough wheat bread. We bought ours at Trader Joes but most markets sell sourdough wheat bread or use regular sourdough slices.

Cut each slice in half and toast all of them.

Spread each half with 1 teaspoon reduced-fat butter or Smart Balance Light.

Sprinkle each with a little garlic powder.

Place all 8 halves on a plate and reheat in microwave for about 15 seconds.Our favorite garlic powder is Lawrys with parsley. Weve been buying it for years because it taste much better than most garlic powders.

Source: Foodista

The Healthy Saturday

04/25/2024

04/25/2024

04/24/2024

04/23/2024

04/19/2024

04/18/2024

04/17/2024

04/17/2024

04/08/2024

04/08/2024

04/05/2024

04/04/2024

Address

Website

Alerts

Shortcuts

Share

Category