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Healthy Happy Life, Address: 1575 Evergreen Avenue, Juneau, AK (2026)

01/20/2023

This Apricot Balls Recipe Is the Perfect Pre-Gym Snack 🍑

As much as we hate to face reality, most of the Christmas goodies are gone, and it’s probably time to start living on something more nutritious than candy canes and Christmas cookies. If you’re finding it hard to wean yourself off the festive sugar feasting, look no further than these sticky, sweet apricot bites. They satisfy that sweet tooth while still being packed full of goodness.

Take a couple out with you for a smart afternoon snack or to give you an energy boost before the gym. Five ingredients and 15 minutes is all you need to make enough of these bite-size snacks for a whole week!

Makes 30-35 apricot balls

Ingredients:
½ cup whole blanched almonds (without skins)
½ cup rolled oats
1/8 teaspoon almond extract
1 packed cup dried apricots
1/3 cup unsweetened shredded coconut

Instructions:
1. Place the blanched almonds in a food processor and pulse until they turn to fine crumbs (keep an eye on them, as they’ll turn to a paste if you pulse for too long).

2. Add in the oats, almond extract and apricots and pulse again until the mixture becomes sticky and starts to clump together.

3. Place the shredded coconut on a plate. Scoop out a heaped teaspoon of the apricot mixture and roll into a ball in your hands. Roll in the shredded coconut and place on a plate or tray. Repeat until all of the mixture is used up.

4. Stored in a sealed container in the refrigerator or at room temperature. These energy balls should last for one week.

Enjoy! 😋

01/20/2023

You need to try some of these green smoothies that taste good! They are awesome, and will get you healthy! 🥤

01/19/2023

Cashew Crunch Shredded Brussels Sprouts Salad with Sesame Ginger Dressing 🥗

Delicious cashew crunch shredded brussels sprouts salad tossed in a flavorful sesame ginger dressing. This easy vegan salad recipe is loaded with colorful veggies and topped with roasted cashews and almonds. Great for meal prep, parties and potlucks!

TOTAL TIME 30 MINUTES
SERVES 6

Ingredients

For the salad:
1 pound brussels sprouts, end trimmed and any yellow outer leaves removed
4 cups shredded red cabbage (also known as purple cabbage)
1 ½ cups shredded carrots (from the bag) or carrots cut into small matchsticks*
1 red bell pepper, diced
1 bunch cilantro, chopped
1/2 cup diced green onion
3/4 cup salted roasted cashews
1/2 cup toasted sliced almonds

For the dressing:
2 tablespoons toasted sesame oil
2 tablespoons olive oil
2 tablespoons reduced sodium soy sauce (or coconut aminos if GF)
2-3 tablespoons rice vinegar
1 ½ tablespoons pure maple syrup
2 cloves garlic, finely minced
1 tablespoon freshly minced ginger
If you want a creamy dressing: add 1 tablespoon tahini or cashew butter

To garnish:
Extra cashews and almonds
Green onion
Cilantro

Instructions:
1. Shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.

2. Add shaved brussels sprouts to a bowl, along with shredded red cabbage, shredded carrots, red bell pepper, cilantro and green onion. Top with cashews and toasted almonds.

3. Make the dressing by whisking together the following in a medium bowl or shaking in a mason jar: sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger. If you want a creamier dressing, add in a tablespoon of tahini or cashew butter.

4. Drizzle over the salad and use tongs to toss the salad together so that the dressing coats all of the brussels sprouts and cabbage. Garnish salad and enjoy!

Enjoy! 😋

01/19/2023

Amazing Kale Salad 🥗

This Amazing Kale Salad is so scrumptious. Made with roasted almonds and crisp apples, it’s just bursting with delicious flavors.

PREP TIME 15 mins
TOTAL TIME 15 mins
SERVINGS 2
CALORIES 508 kcal

INGREDIENTS:
1 lb. kale
1 large semi-sweet apple
1/3 cup roasted almonds

Dressing Ingredients:
3 tbsp. extra virgin olive oil
2 tbsp. freshly squeezed lemon juice
1 garlic clove
1/2 tsp. salt or to taste

INSTRUCTIONS:
1. Remove the stalks from the kale and discard. Roll the kale up into a bunch and slice the leaves thinly.

2. Place the kale leaves into a large mixing bowl. Add the salt and massage the leaves until the kale starts to soften and wilt, about 2-3 minutes.

3. Add the olive oil, lemon juice, and garlic to the kale. Stir well and set aside.

4. Peel and core the apple. Dice it into small pieces and add them to the salad. Stir everything well.

5. Transfer the salad into a serving bowl and sprinkle the nuts on top. Serve.

NOTES

HOW TO ROAST ALMONDS:
1. Roasting nuts is really very easy. Here are two ways to do it:
Roast almonds in the oven. To do this, preheat your oven to 325 degrees Fahrenheit and place the almonds on a baking sheet. Roast them for 10-15 minutes if they are whole almonds (8-12 for sliced almonds). Then allow them to cool.

2. Roast almonds in a skillet. Spray the skillet with cooking spray and then roast the almonds over medium-high heat for about 15 minutes, stirring them occasionally with a spatula.
Either method works great and you can make as much as you like, storing any extra in an airtight container for your next amazing Kale Salad.

Enjoy! 😋

01/18/2023

Kale Chips Recipe 🥬

Kale Chips are one of those recipes that’s so easy, and so tasty, you’ll make it time and time again. Kale is considered a superfood, and with just a couple of simple ingredients and some baking, you can turn this nutritious plant into a crispy and delicious snack. Kale Chips are considered low carb and keto, and are definitely a healthy vegan snack!

Below you’ll find out how to make kale chips!

TIme: 5 Minutes Prep, 20 Minutes Cook, 25 minutes total
Nutrition: 83 Cal
4 Servings

Kale Chip Ingredients:
4 cups of kale leaves chopped into small chip-size bites
2 tbsp olive oil
1 tsp sea salt
1 tsp garlic powder
1 tsp smoked paprika

How To Make Kale Chips:
1. Preheat oven to 350 degrees.

2. Fill a large mixing bowl with the kale, and then pour in olive oil.

3. Mix around until the oil lightly coats all of the kale.

4. Mix the seasoning together and then sprinkle it into the bowl to taste. Be careful to try the raw kale as you season to make sure it’s to your desired salt level.

5. Spread the kale out evenly on a baking sheet.

6. Bake for 15 minutes or until crispy.

7.Let cool for 3 minutes and then remove from baking sheet and eat up!

Enjoy! 😋

01/18/2023

Easy Kale Pesto 🥬

This Easy Kale Pesto recipe is a perfect way to make a healthy and flavorful pesto using pantry and freezer ingredients.

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 2 cups

INGREDIENTS
3 cups frozen chopped kale
1/2 cup grated parmesan cheese
1/4 cup sliced almonds
1 tbsp dried basil leaves
1/2 tsp salt
3/4 cup extra virgin olive oil

INSTRUCTIONS:
1. Heat frozen kale in a non-stick pan over medium heat until just defrosted – about 5 minutes

2. Add defrosted chopped kale, parmesan cheese, almonds, dried basil and salt to a food processor

3. Process until ingredients are fully combined and an even mixture remains

4. Turn the food processor on to low speed and slowly stream in olive oil through the spout on the food processor

5. Continue processing until a smooth, even mixture remains

6. Store pesto in an airtight container in the fridge for up to one week!

Enjoy! 😋

01/17/2023

😋

01/17/2023

Roasted Cauliflower Steaks 👩‍🍳

Cauliflower steaks are easy to make entre that is oven roasted with simple seasonings like salt, pepper, garlic powder, and paprika. Serve the vegetable steak with a flavorful sauce or toppings for a customizable dish.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 servings

Ingredients:
2 heads cauliflower
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
¼ cup olive oil
1 teaspoon chopped parsley

Instructions :
1. Adjust oven rack to the lower third position. Preheat to 500ºF (260ºC).

2. Remove the outer green leaves from the head of cauliflower and trim the stem.

3. Using a large knife cut the cauliflower in half lengthwise through the center.

4. Cut a 1 ½-inch thick steak from each half. If the head is large, carefully cut one more steak from each of the cut sides.

5. Repeat process with the other head of cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces total.

6. Place cauliflower steaks on a rimmed baking sheet.

7. In a small bowl mix together salt, pepper, garlic powder, and paprika.

8. Drizzle olive oil on both sides of each cauliflower steak.

9. Evenly sprinkle the seasoning mixture on both sides of the cauliflower steaks, about ¼ teaspoon per side.

10. Tightly cover the baking sheet with foil and bake for 5 minutes.

11. Remove the foil from the cauliflower and roast for 10 minutes.

12. Gently flip the cauliflower steak and roast until a golden brown crust forms on both sides, about 6 to 8 minutes.

13. Transfer to a serving platter and garnish with parsley.

Notes:
1. Depending on how large the cauliflower head, it may yield between 2 to 4 steaks.

2. Sauce pairings: chimichurri or pesto sauce.

Enjoy! 😋

01/16/2023

Vegan Roasted Broccoli with Lemon & Garlic 🥦

The best oven roasted broccoli recipe ever with lemon and garlic, crispy at the edges and perfectly tender in the center. Vegan recipe!

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 90kcal

Ingredients:
1 lb broccoli florets (or a mix of cauliflower & broccoli)
1/3 cup panko bread crumbs (gluten-free)
2.5 tsp extra virgin olive oil (or water for WFPB)
1 lemon -halved
1 tsp garlic powder
1.5 tsp onion powder
1 pinch red chili flakes -to taste
1/2 tsp sea salt +more to taste
1/4 cup vegan walnut parmesan for serving -OPTIONAL
US Customary - Metric

Instructions:
1. Preheat oven to 425”F.

2. In a large baking tray toss together the broccoli florets with the olive oil, sea salt, pepper flakes, garlic and onion powders. Sprinkle with the bread crumbs then spread in one layer preferably without touching each other.

3. Roast in the preheated oven for 20 to 25 minutes until the florets are tender (but not mushy) when pierced with a knife. Toss once half way through cooking.

4. Serve promptly with a good squeeze of lemon juice and a sprinkling of walnut parmesan over the top.

Notes:
1. It's very important that the broccoli/cauliflower is dry if you want to achieve crispy edges. Rinse in advance and give it plenty of time to dry out completely.y.
1. It's very important that the broccoli/cauliflower is dry if you want to achieve the crispy edges. Rinse in advance and give it plenty of time to dry out completely.
2. To make this recipe WFPB & Plantricious compliant make sure to omit all oil and roast with a little splash of water, veggie stock or a couple of teaspoons of tahini.

3. Give the broccoli space in the pan, do not overcrowd the florets! Overcrowding creates steam and interferes with the browning process. If you must work with " frozen broccoli" you should roast it at a higher temperature of at least 450"F for 15-18 minutes then transfer to the broiler for a couple of minutes to crisp up.

Enjoy 😋

01/16/2023

Bell Pepper Nachos 😋

Mini bell pepper halves topped with black beans and melted cheese then drizzled with sour cream and finished off with jalapeno and cilantro. Serve with guacamole for dipping.

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Calories: 264 kcal

Ingredients:
▢10 mini bell peppers halved and seeded
▢1/2 cup shredded cheddar cheese
▢1/2 cup canned black beans rinsed and drained
▢2 teaspoons minced jalapeno remove seeds and ribs if you prefer less heat
▢2 teaspoons minced cilantro
▢2 tablespoons light sour cream
▢1/4 cup prepared guacamole for serving
▢1/2 teaspoon taco seasoning

Instructions:
1. Preheat the broiler. Place the pepper halves on a baking sheet lined with foil. Sprinkle the taco seasoning over the peppers.

2. Divide the beans evenly among the pepper halves, then sprinkle on the cheese.

3. Broil for 3-4 minutes or until cheese has melted.

4. Remove from oven. Drizzle the sour cream over the tops of the peppers. You can thin out your sour cream with 1/2 teaspoon of water if it’s too thick to drizzle.

5. Sprinkle the cilantro and jalapeno over the tops of the peppers.

6. Serve immediately, with guacamole for dipping.

Notes:
1. Use a preheated broiler.

2. If you prefer less heat, remove the ribs and seeds from the jalapenos.

3. If your sour cream is too thick to drizzle, you can thin out your sour cream with 1/2 teaspoon of water.

4. Don’t cut the bell pepper nachos too thin. You want them to be able to hold a good amount of toppings and dip nicely without bending.

5. You can use normal sized or mini bell peppers. Just cut into similar sizes.

6. Ideally, avoid pre-shredded cheese, shred your own, it melts much better.

7. If you don’t need them vegetarian, you can top with cooked ground beef/chicken/turkey. Add some taco seasoning to the ground meat.

8. You can make this vegan by omitting the cheese and sour cream. Use vegan-friendly cheese instead

Enjoy! 😋

01/15/2023

Best-Ever Vegan Meatloaf 🍞

YIELDS: 8 SERVINGS
PREP TIME: 20 MINS
TOTAL TIME: 2 HOURS

INGREDIENTS:
1 tbsp. extra-virgin olive oil
1/2 yellow onion, finely chopped
2 stalks celery, finely chopped
1 medium carrot, peeled and finely chopped
1 c. finely chopped baby bella mushrooms
2 (15-oz) cans chickpeas, drained and rinsed
1 c. panko bread crumbs
1/4 c. freshly chopped parsley, plus more for garnish
2 tbsp. low-sodium soy sauce
1 tbsp. vegan Worcestershire sauce
1/4 c. ketchup
1/4 c. barbecue sauce
1/2 tsp. smoked paprika
Kosher salt
Freshly ground black pepper

DIRECTIONS:
1. Preheat oven to 375º and line an 5"-x-8" loaf pan with parchment paper. In a large skillet over medium heat, heat oil. Add onion, celery, carrot, and mushrooms and cook, stirring occasionally, until vegetables are soft and most of the liquid has cooked out, 6 to 8 minutes.

2. Using a potato masher in a large bowl or food processor, mash the chickpeas until a rough paste forms. (A few large pieces of chickpea are OK.) Transfer to a large bowl if using a food processor.

3. Add cooked vegetables, bread crumbs, parsley, soy sauce, and Worcestershire sauce to the bowl with chickpeas. In a medium bowl, whisk together ketchup and barbecue sauce. Add half of this mixture to the bowl with the chickpeas. Season with paprika, salt, and pepper, and stir until all ingredients are evenly incorporated.

4. Transfer chickpea mixture to prepared loaf pan, packing the mixture in gently. Smooth top, then brush with half of the remaining ketchup mixture and bake for 30 minutes. Remove from oven, brush with remaining ketchup mixture, and bake 30 minutes more.

5. Let cool 10 minutes, then garnish with parsley and serve.

Enjoy!

01/15/2023

Soba, Snow Pea & Asparagus Toss 🍛

Ready in less than 30 minutes. For a protein upgrade, add grilled shrimp or chicken.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
2 tablespoons toasted sesame oil (or regular sesame oil)
2 tablespoons reduced-sodium soy sauce (or gluten-free tamari sauce)
1 tablespoon rice vinegar
1 teaspoon light brown sugar (or dark brown sugar)
1 teaspoon Chinese hot mustard (or Dijon mustard)
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1 large garlic clove, grated
2 large purple carrots, peeled & shaved into ribbons (or orange carrots)
8 ounces fresh snow peas (about 2 cups)
8 ounces fresh asparagus, cut into 2-inch pieces (about 2 cups)
8 ounces uncooked soba noodles (for gluten-free, check packaging)
1/4 cup fresh basil, thinly sliced

Instructions
1. Whisk together first 8 ingredients (up to and including the garlic) in a large bowl. Add carrot ribbons to mixture; toss to coat. Set aside.

2. Bring a large pot of water to a boil. Add snow peas and asparagus; cook until crisp-tender, about 2 minutes. Remove vegetables with a slotted spoon to a colander; rinse immediately with cold water until cool. Add snow peas and asparagus to carrot mixture.

3. Add the soba noodles to the boiling water; cook until al dente, 5 to 6 minutes. Drain and rinse immediately with cold water. Add to the bowl with the vegetable mixture; toss well. Sprinkle with basil.

Enjoy! 😋

Healthy Happy Life

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