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