Sally's Healthy Lifestyle

18/03/2023

Enjoying our new life in The Villages in Florida. Celebrating St Patrick’s Day Parade

14/09/2021

. Dates & Nuts
This is truly a heavenly pairing and there is so much room for variation.
Get yourself a box of dates, open each up, take out the seed, and stuff with either nuts or nut butters. My favorite pairings are dates stuffed with almonds or walnuts or peanut, almond, sunflower seed, pumpkin seed, sesame seed (tahini), or other types of plant-based butters.
The largest and most indulgently delicious dates are Medjool, but there are many other varieties to explore.

Dates are an incredible source of energy, fiber, and lots of vitamins and minerals.
You can also store them for a long time, especially in the fridge or freezer.
The only thing to be aware of is that dates do pack a caloric punch, which may be perfect if you’re an athlete or someone in need of calories, especially paired with the nut butter. For others, moderation is key.
Two wonderful date farms in the US include 7 Hot Dates and The Date People, who harvest their produce in early fall and can ship directly to you throughout the year. There is

11/09/2021

These are on my list to try. Tried sweet potato fries & they were good.

07/09/2021

it alway good to stretch before exercising or just doing stuff. But don't stretch unless your you warm up your muscles, body for at least 10 min first

Build strength, boost your energy, and ease stiff joints from RA with these simple stretches.

31/08/2021

Chopped Veggie Salad with Pasta and
Creamy Cauliflower Dressing

Makes 6 cups
Preparation Time: 30 minutes
Ready In: 30 minutes
SALAD
6 ounces dry whole-grain elbow
macaroni
2 cups green beans, cut into
½-inch dice (12 ounces)
2 medium carrots, peeled and
cut into ½-inch dice (1 cup)
2 cups chopped romaine lettuce
(½-inch pieces)
1 cup roughly chopped red
cabbage
1 cup halved cherry tomatoes
½ cup red onion, cut into ¼-inch
dice
¼ cup finely chopped fresh
parsley
2 whole pepperoncini, sliced
(optional)
DRESSING
1 cup 1-inch raw cauliflower
florets (about 4 ounces)
¼ cup almond flour
3 tablespoons nutritional yeast
1 tablespoon white wine vinegar
1 teaspoon garlic powder
½ teaspoon Italian seasoning
¼ teaspoon yellow mustard
¼ teaspoon sea salt
⅛ teaspoon dried marjoram
Freshly ground black pepper
Chopped Veggie
Salad with Pasta and
Creamy Cauliflower
Dressing
A delicious mashup of macaroni salad and chopped vegetable salad, this
colorful dish gets coated with a creamy herbed dressing made with pureed
raw cauliflower.
By Darshana Thacker
1 Bring a large pot of water to a boil. Add pasta, and cook
according to package directions. Five minutes before you expect
the pasta to be done, add green beans and carrots to the pot.
Return water to a boil, and continue to cook until pasta and
veggies are tender. Drain and transfer pasta, green beans, and
carrots to a large serving bowl.
2 To make the dressing, in a blender, combine the cauliflower,
almond flour, nutritional yeast, vinegar, garlic, Italian seasoning,
mustard, salt, marjoram, pepper, and 1 cup of water. Blend 5 to 7
minutes or until smooth.
3 Transfer the dressing to a saucepan and cook on medium heat for
4 to 5 minutes to thicken. Remove pan from heat and let dressing
cool.
4 Add the dressing, lettuce, cabbage, tomatoes, and onion to the
pasta mixture, and toss to coat.
5 Garnish with parsley and pepperoncini (if using) right before
serving.
Powered by

28/08/2021

It is so much fun putting different food ideas together knowing that it will change your life

26/08/2021

24/08/2021

Sriracha Noodles (serves 4)
Tofu
1 block extra firm tofu, pressed and drained then cut into cubes
1 tbsp nutritional yeast
1 tbsp soy sauce
1 tsp garlic chili sauce
Sauce
3 tbsp soy sauce
1 tsp garlic chili sauce
1 tbsp sriracha
1 tbsp sesame oil
1 tbsp maple syrup
1 tbsp rice wine vinegar
1 tsp fresh minced ginger
2 scallions, sliced reserving the green ends for garnish
1 tsp cornstarch
¼ cup water
Noodles
½ cup mushrooms, sliced
1 head of broccoli, cut into bite size florets
½ red bell pepper, diced
4 servings of your favorite stir fry noodles, prepared according to package
Prepare tofu by adding cubes to a tupperware container along with nutritional yeast, soy sauce and garlic chili sauce. Seal container and gently shake to coat. Place on a lined baking sheet and bake in the oven at 400F for 20 minutes.
In a bowl, combine all the ingredients for the sauce and whisk together and set aside. Bring a pan up to medium heat and add in your mushrooms and saute until most of liquid is released and they have slightly browned. Remove from pan and set aside. Add in broccoli to the same pan along with ¼ cup water, cover with a lid and let the broccoli steam for about 3-4 minutes until the florets are bright green. Remove lid and add in bell pepper and saute for an additional minute. Add in your cooked noodles, the mushrooms and then pour over the sauce. Toss everything together really well to coat then toss in your tofu and garnish with additional scallions before serving.

21/08/2021

Here are 2 Avacado Toast recipes. I love toast & avacados. I hope that you enjoy them.

The Randy Radish Avocado Toast
Effortless and ready in minutes. You can use any radish you like such as purple daikon, watermelon radish (my favorite) or just regular round red radish. Sprinkle sliced radish with some sea salt and let sit for ten minutes (fun tip from our team member Andrea!). Then top your toast with a generous amount of smashed avocado, add the thinly sliced quick “pickled” radish, fresh sprouts and a sprinkle of za’atar. You can substitute za’atar for Italian seasoning and cumin mixed together.
The Mango Salsa Avocado Toast
Jazz up your regular salsa by adding fresh mango. Spread a thick layer of smashed avocado on toast, top with fresh mango salsa either store-bought or homemade like this one and sprinkle with chili flakes for an extra kick!

19/08/2021

Want to try something different for breakfast?????????

17/08/2021

Black Bean, Corn, and Roasted Red Pepper Lettuce Cups
INGREDIENTS
2 cups frozen roasted corn, thawed
1 (15-ounce) can no-salt-added black beans, drained and rinsed (or 1½ cups cooked)
1 mango, chopped
1 cup cherry tomatoes, halved
½ cup jarred roasted red bell peppers, chopped
¼ cup coarsely snipped fresh cilantro
1 fresh jalapeño pepper, seeded (if desired) and finely chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon grated lime zest
3 tablespoons fresh lime juice (from 2 limes)
Sea salt and freshly ground black pepper
12–16 leaves from romaine lettuce hearts
½ avocado, diced
INSTRUCTIONS
Combine the corn, beans, mango, tomatoes, bell peppers, cilantro, jalapeño, garlic, chili powder, and lime zest and juice in a medium bowl. Season with salt and pepper to taste.
Spoon the bean mixture onto the romaine hearts, and top with the avocado.

13/08/2021

ARUGULA KALE HARVEST SALAD
RECIPE CONTRIBUTOR: KELLI MORGAN
8 cups kale and arugula, mixed (or mixed greens)
2 avocados
6 radishes
2 blood oranges
½ cup almonds, sliced
3 Tbsp. olive oil
Salt and pepper
1. Using your hands, lightly massage kale with olive oil. Toss in arugula.
2. Slice radishes, section blood oranges, and dice avocado. Toss all together.
3. Season with salt and pepper.
4. Plate and garnish with sliced almonds.
Makes approximately 2-4 servings

12/08/2021

Maca Mocha
Smoothie
CHOCOLATE COMPLETE
INGREDIENTS:
DIRECTIONS:
1 scoop or sachet Complete by Juice Plus+ Dutch Chocolate
1 teaspoon Maca Powder
1 cup milk of your choice
1 shot of espresso
Frozen banana
Optional garnish: Ground coffee beans or cacao nibs
Pour an espresso or a cup of coffee, let it cool.
Blend all ingredients together, except the coffee.
Pour the espresso or coffee into a large glass,
followed by your smoothie.
Make it look Insta-worthy with a sprinkle of cacao
nibs on top or a bit of ground coffee bean.

10/08/2021

KALE AND WATERMELON SALAD
RECIPE CONTRIBUTOR: KELLI MORGAN
2 cups kale (sweet baby kale is the best)
1 cup lettuce (any variety)
1 medium cucumber
1½ cups watermelon, balled or cubed
3
/4 cup walnuts (halves or pieces is fine)
3 Tbsp. blueberry, pear or regular balsamic vinaigrette
Drizzle of avocado oil or safflower oil (optional)
1. Wash, rinse and spin sweet baby kale and lettuce together. Arrange in a bowl.
2. Peel cucumber (optional) and cut into half moon shapes, or cube.
3. Using a melon baller (or cookie scoop), scoop watermelon into balls and place on top of lettuce
and cucumbers.
4. Add walnuts.
5. Drizzle with the balsamic vinaigrette of your choice.
6. Spritz or drizzle with avocado oil or safflower (optional).

Makes approximately 2 servings.

07/08/2021

Citrus Caprese Salad
Citrus Caprese made with Miyoko's Mozzarella2 Tbsp raw shelled pistachios, minced
1½ tsp organic sugar
1 tsp water
½ tsp orange zest
½ pkg Miyoko’s Mozzarella
1 orange
2 tsp extra-virgin olive oil
1 Tbsp sliced mint leaves (about 3-5)
Flaky sea salt, to taste

1. In a small bowl, combine pistachios, sugar, water, and orange zest.

2. Cook mixture in a nonstick skillet over medium heat until fragrant and sticky, about 3 minutes. Transfer to a plate and allow to cool while you prepare remaining ingredients.

3. Using a chef’s knife, slice the top and bottom from the orange. With orange sitting flat on its bottom, insert knife just beneath the skin and cut with the contour to remove the peel. Trim away any remaining pith until the orange is completely free from any white bits. Slice across the equator into ¼” slices.

4. Cut mozzarella into 8 even wedges.

5. On a serving plate, shingle mozzarella and orange slices. Drizzle with olive

06/08/2021

Sorry this is a day late.
Nectarine
and Raspberry
Marbled Smoothie
VANILLA COMPLETE
INGREDIENTS:
DIRECTIONS:
3 fresh nectarines, pitted
1 cup of raspberries
Juice of 1 lime
2 cups milk of your choice or coconut water
1 scoop or sachet Complete by Juice Plus+ French Vanilla
Prep your fruit. Wash and remove the stones from
the nectarines. Rinse your raspberries.
Put raspberries and 1 cup milk aside.
Blend nectarines with 1 cup milk and pour into two
glasses.
Blend the raspberries and remaining cup of milk.
Swirl the raspberry blend into the nectarine
blend for a swirly marbled texture all in one glass.
SERVES 2

05/08/2021

Mother Nature is so very wise. She gave us food to eat that was colorful because we not only eat with our mouth to taste, but also with our eyes to see, & our nose to smell. Does your plate have this many colors on it?

03/08/2021

• PREP-TIME: 20 MINUTES / READY IN: 2 HOURS 20 MINUTES
• MAKES 4 SUNDAES

The perfect finale to a summer cookout, this memorable, melt-in-your-mouth dessert harnesses the power of fire and ice: Two of the peaches are grilled until candy sweet; the other two are frozen along with bananas and then blended into a refreshing nice cream. Leave the skin on the frozen peaches for extra fiber and a rosy hue. Note that nice cream has a soft-serve texture; if you prefer it firmer, freeze 1 to 2 hours in a freezer-safe container.
INGREDIENTS
• 4 medium fresh peaches
• 2 medium bananas
• 3 tablespoons chopped fresh basil
• 2 tablespoons pure maple syrup
• 2 tablespoons chopped toasted pecans
• Small basil leaves (optional)
INSTRUCTIONS
1. Thinly slice two of the peaches; peel bananas and cut into 1-inch chunks. Freeze 2 to 4 hours.
2. Cut the remaining two peaches in half; remove pits. Grill peach halves cut sides down, uncovered, over medium-high 6 to 8 minutes or until tender and lightly charred.
3. Meanwhile, in a food processor combine frozen peaches and bananas with chopped basil. Cover and process until smooth and creamy, stopping processor a few times to scrape down sides. (This step can take about 5 minutes.) Taste and add 1 tablespoon maple syrup if needed for sweetness.
4. For each sundae, place grilled peach halves cut sides up in bowls. Add scoops of nice cream. Sprinkle with pecans and, if desired, small basil leaves. Drizzle with the remaining 1 tablespoon maple syrup.