Happy Healthy Me (2026)

22/10/2021

Garlic Low Fat Mashed Potatoes
Ingredients
- 1 cup regular cottage cheese
- 1/2 cup evaporated milk
- 8 cloves • garlic, minced
- 1 teaspoon Montreal steak seasoning
- 4 big potatoes

Preparation
Boil the potatoes until soft, drain and whip or mash.Blend cottage cheese and evaporated milk

Add crushed garlic and seasoning

Add cottage cheese mixture to the potatoes and stir.

Garnish with parsley if desired.

Source: Foodista

21/10/2021

Kale Chips with Parmesan Cheese and Garlic
Ingredients
- 1 bunch curly kale
- 1/3 cup grated Parmesan cheese
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 2 teaspoons fresh lemon juice
- 1 tablespoon olive oil

Preparation
Heat oven to 325 degrees.Line a baking sheet with parchment paper or a Silpat for easy cleanup.Chop the leaves of the kale into medium-sized pieces.Wash and dry thoroughly, then place in a large bowl for mixing.In a small bowl, whisk Parmesan cheese, kosher salt, black pepper, and garlic.In another small bowl, mix the lemon juice and olive oil.

Drizzle the lemon juice and olive oil mixture over the kale in the large bowl.Use tongs to help coat all the pieces.Then sprinkle the Parmesan cheese mixture, and use tongs to help coat the pieces with the mixture.

Bake in the oven for about 12-15 minutes.You want the pieces to be brown and crispy, but not burnt.I sometimes remove pieces as they become the desired crispness and let some of the less crispy ones stay in the oven longer.

Source: Foodista

17/10/2021

Herbed Multi-Seed Chickpea Crackers
Ingredients
- 1 1/2 tsp caraway seeds
- 1 cup chickpea flour
- 1 1/2 tsp dried rosemary
- 1 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 3 Tbs ground flax
- 1 Tbs olive oil
- 1/2 tsp salt
- 1 Tbs sesame seeds
- 1/2 cup + 2 Tbs water

Preparation
Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone mat. I prefer using a silicone mat for baking delicate food, such as these crackers, to prevent them from burning.In a small bowl, mix the ground flax and water together and set aside.In a medium-sized bowl, mix the chickpea flour, salt, dried herbs and caraway seeds together.

Add in the wet ingredients to the bowl and stir until everything is well incorporated. If the batter is still dry, add another tablespoon of water.

Pour the batter onto the lined baking sheet. Run your hands under water and get them very wet. Next, flatten out the batter into one very thin layer. The batter is quite sticky, so keeping your hands very moist when spreading out the batter makes this step easier. I like to spread the batter out very thinly to ensure crisp crackers.

Sprinkle sesame seeds and the coarse sea salt on top of the batter.

Bake the crackers for 15 minutes and check to see if they have browned. If the edges and the tops of the crackers have browned significantly, then pull them out of the oven. Otherwise, continue baking the crackers at 2 to 3-minute intervals. My total baking time was about 23 minutes, but it may be different in your oven.

Let the crackers cool before breaking them into large pieces. Enjoy on their own or with your favorite dips!

Source: Foodista

16/10/2021

Spinach Goats Cheese Roulade Main Dish
Ingredients
- 500g Fresh spinach
- 45g Butter, unsalted softened
- 4 eggs, separated
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 200g Goats cheese, soft
- 2 tablespoons fresh chives chopped
- 2 tablespoons heavy cream

Preparation
Pre-heat the oven to 200C/400F degrees.

Heat the olive oil in a frying pan on a medium heat and add the spinach. Cook until wilted and soft.

Remove from the heat, and add the salt, pepper and nutmeg. and blend until smooth with an immersion blender.

Add the butter and egg yolks.In a bowl, whisk the egg whites until stiff.Grease and line a rectangle baking tray with parchment paper.Fold in the egg whites and mix thoroughly.

Spread the mixture evenly in the baking tray and bake for 10-12 minutes until firm and slightly golden.As the roulade is cooking prepare the filling.In a bowl, add the goats cheese and cream. Blend until smooth, then add the chives. Stir until combined.When the roulade is ready, remove from the oven and with a knife gently loosen the edges.

Place the roulade on top of a large piece of parchment paper and tap the tin for the roulade to come out.

Remove the parchment paper that was used to bake the roulade from the top of it.

Spread the cheese mixture over the roulade.Using the parchment paper at the bottom from the smaller edge, roll the roulade up.

Remove the parchment paper, slice into 8 slices, and serve. Each serving is 2 slices.

Source: Foodista

15/10/2021

Spinach Cheese Tortellini
Ingredients
- 2 Tbs butter
- 1 large can of crushed tomato
- 1 package of cheese tortellini (dried, frozen or fresh) – prepare per package instructions
- 1 tsp cumin
- 1 tsp dried basil
- 2 Tbs flour
- 2 cloves garlic – minced
- 1 tsp garlic powder
- ¾ cup heavy cream
- ¾ C milk
- 2 Tbs olive oil
- 1 small onion – diced
- 1 tsp onion powder
- 1 tsp oregano
- ¼ c Parmesan Cheese – grated (fresh is best). Plus more to taste.
- 2 tsp raw sugar
- ¼ tsp red pepper flakes
- Pepper and Salt to taste
- 4 cups fresh spinach
- 1 tsp thyme

Preparation
Prepare tortellini per package instructions.In a large stainless steel pan, heat onions in olive oil and butter over medium heat until onions are soft and translucent (about 3-4 minutes).

Add the garlic and allow to cook x 1 minutes.

Add the tomatoes (juice and all), salt and pepper, garlic powder, onion powder, red pepper flakes, thyme, oregano, cumin and dried basil and raw sugar and allow to simmer for 5 minutes.

Add spinach leaves all at once and place lid on the pan so that spinach can wilt. Stir occasionally until leaves are wilted. If tomato mixture becomes to dry you can add water cup at a time as needed to wilt the spinach. Continue to allow the tomato mixture to simmer.Once the spinach is wilted, in a small bowl, mix flour, milk and cream together and whisk together with a fork or a whisk. Once well blended, add to the tomato/spinach mixture.

Add the Parmesan Cheese.Using a slotted spoon, remove the tortellini from its cooking water and place into the tomato mixture. Gently mix with a wooden spoon being careful not to tear up the tortellini.

Heat on stove top until all is heated through.

Serve immediately.

Garnish with parmesan cheese and fresh basil

Source: Foodista

14/10/2021

Homemade Animal Crackers
Ingredients
- 1/4 tsp Allspice
- 1 tsp Baking Powder
- 1 cup Brown Sugar
- 1 stick Butter
- 1 tsp Cinnamon
- 2 Tbsp Cocoa Powder (Optional)
- 1 Egg
- 1 1/2 cups Flour
- 1/2 cup Oats
- 1/8 tsp Salt
- 1 tsp Vanilla

Preparation
Cream together the butter and brown sugar.

Add in the egg and vanilla and combine well.

Mix in the cinnamon, allspice, and salt.Finally, add in the baking powder, oats, flour, and optional cocoa powder. Cocoa powder should be subbed for flour. Simply add the powder to your measuring cup and then fill the rest of the way up with flour.

Mix it up good and form into a ball. Store in the fridge for a minimum of one hour and up to overnight.When ready, pull dough from fridge, grab off a hunk and roll it out to 1/4" thick.

Cut out crackers and place on a cookie sheet lined with parchment.

Bake for 5-7 minutes in an oven preheated to 350 degrees.

Source: Foodista

13/10/2021

Five Spice Chai Latte
Ingredients
- 4 cardamoms
- 1 black Cardamom
- 1 small Cinnamon stick
- 1 cup Milk
- 2 Peppercorns
- 2 teaspoons Sugar
- 2 teaspoons black tea leaves
- 2 cups Water

Preparation
Boil water in a pan with five spices, black cardamom, green cardamom, crushed pepper corns, cinnamon & cloves (lightly crush to bring out the flavors).Cover the pan with lid, as to my experience, there is a huge difference in the aroma of tea made covered and uncovered.Bring the water to boil and add Tea Leaves.

Let the tea leaves brew for 4-5 minutes in boiling water.

Add 1/2 cup of milk and sugar to taste at this point & simmer for few minutes.When the tea is done, give it a grace period of another one to two minutes with lid covered, to let the spices lose all their flavor to the chai.Use a strainer to filter the tea into your tea cup.

Source: Foodista

12/10/2021

Vanilla Coconut Snowball Cupcakes
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup (1 stick) Butter, at room temperature, cut into small pieces
- 3/4 cup Sugar
- 1 1/2 teaspoons Vanilla Extract
- 2 larges Eggs
- 1/2 cup Coconut or Regular Milk, at room temperature
- cup Sour Cream
- 2/3 cup Unsweeted Coconut Flakes, plus more for topping
- 2 tablespoons Butter, softened
- 1/2 cup Sour Cream
- 1/2 teaspoon Vanilla
- 3 cups Confectioners's Sugar

Preparation
Preheat oven to 350 degrees. Line a 12-cupcake pan with paper liners (or a mini-pan). Grease lightly if not using liners.

Whisk flour, baking powder and salt together in a small bowl; set aside.

In a large bowl with an electric mixer on medium-high speed beat butter until creamy, about 2 minutes. Gradually add sugar, beat until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time.

Add the flour mixture in 4 additions, alternating with the milk. Beat briefly after each addition.

Stir in sour cream and coconut.

Fill cupcake wells about 3/4 of the way.

Bake for 18 minutes or until a toothpick comes out clean (about 15 minutes for mini).

Cool pan on wire rack for 5 minutes, then turn out and return to wire rack to cool completely.

For the frosting beat the butter, sour cream and vanilla together until fluffy.

Add 2 cups Confectioners' and beat on low, continue to add confectioners' a little bit at a time until the frosting sticks to the be**er when lifted without dripping off. If it gets too thick add in a little more sour cream. Beat an additional 3-4 minutes on low to get a light and fluffy frosting.

Fill a small, shallow bowl with coconut flakes. Frost cupcakes and stick the tops into the coconut to coat, using your hand to help it stick if needed.

Source: Foodista

11/10/2021

Apple Pie Bars
Ingredients
- 3 large McIntosh apples, peeled, cored and finely chopped
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 6 ounces (½ a 12-ounce package) butterscotch chips
- 2 eggs
- 2 cups flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup vegetable oil

Preparation
Preheat the oven to 350 degrees F. Spray a 9 by 13 inch baking dish with cooking spray.In the bowl of an electric mixer, thoroughly combine the oil, eggs, and sugar. Sift the flour, baking powder, salt, soda, and spices together in a bowl, then add to the oil mixture in the mixer, beating until thoroughly mixed. The batter will be thick.Use a sturdy spoon to stir in the apple pieces. Scrape the mixture into the prepared pan, spreading it out evenly.

Sprinkle the butterscotch chips over the top, pressing them into the batter lightly.

Bake for 45 minutes to 1 hour, until golden and pulling away from the sides of the pan slightly.Cool thoroughly and cut into squares.

Source: Foodista

11/10/2021

Healthy Nut & Seed Crispbread
Ingredients
- 1/2 cup Pumpkin seeds
- 1/2 cup Sunflower seeds
- 1/3 cup Ground Flaxseed
- 2 tablespoons Chia seeds
- 2 tablespoons Pysllium Husk Powder
- 1/3 cup Almond slices
- 1/3 cup Olive Oil
- 1/3 cup Water
- 1 teaspoon Onion Powder
- 1 teaspoon Salt

Preparation
Preheat the oven to 180C/350F degrees.Line a baking tin with parchment paper.In a bowl add all the dry ingredients and mix well.

Add the oil and combine thoroughly until the mixture looks a bit like breadcrumbs.

Add the water and mix until you have a slight dough mixture.

Spread the mixture out evenly onto the parchment lined baking tray (I used a long brownie tray).

Bake for 15 minutes.

Remove from the oven and lightly cut the mixture into squares (it makes it easier to remove when fully baked).

Place back in the oven and bake for a further 30 minutes until crisp and firm.Eat and enjoy!

Source: Foodista

10/10/2021

Pork Carnitas Tacos
Ingredients
- 7 cups water
- 2 pounds Pork butt trimmed, and cut in 2" cubes
- 4 cloves garlic, crushed
- sea salt and ground pepper to taste
- 1 teaspoon olive oil
- 1/2 cup orange juice
- 1/2 cup milk
- 24 Corn Tortillas
- Salsa Fresca
- Avocado slices
- Chopped cilantro
- Chopped onion
- Limes cut into wedges

Preparation
In a large Dutch oven add the pork, garlic, salt and pepper, and water. Bring to a boil, then reduce heat, cover and simmer over medium low for 45 minutes to one hour.

Drain well.

When cool enough to handle, shred the meat by hand or with the tines of a fork.

Remove and discard any remaining fat.

Transfer back to Dutch oven and heat the olive oil.

Add the orange juice and milk and cook until liquid has evaporated and pork has browned; stirring occasionally. Season with salt and pepper to taste.

Chop onions and cilantro, and slice avocado and limes.

Place each in small individual bowls for serving.

Heat tortillas in a dry frying pan and keep warm.

For each taco, stack 2 tortillas and layer with warm carnitas, chopped cilantro, onion and avocado slices and give it a good squeeze of lemon juice.

Source: Foodista

09/10/2021

Tuna mousse dip
Ingredients
- A small bunch of chives, chopped
- 1 egg yolk
- The juice of half a lime
- Salt & pepper
- 1 400g 14 oz. can tuna in brine
- 200g 7 oz. fromage frais (about ½ cup)

Preparation
Line a fine sieve with one square kitchen paper and place over a bowl.Empty the tuna can and fromage frais into the sieve and allow to drain for an hour or two, but no more than that because you want to keep some moisture.

Transfer the tuna and fromage frais into a bowl and mix using a fork, until there are no more tuna lumps.

Add the lime juice, chives and egg yolk. Season to taste and mix again until well combined.Cover with food wrap and refrigerate until needed.Take out of the fridge about 20 minutes before serving the dip to come at room temperature.Find more recipes on my blog http://alalemon.com

Source: Foodista

Happy Healthy Me

22/10/2021

21/10/2021

17/10/2021

16/10/2021

15/10/2021

14/10/2021

13/10/2021

12/10/2021

11/10/2021

11/10/2021

10/10/2021

09/10/2021

Address

Website

Alerts

Shortcuts

Share