Have you only ever thought about pineapple cut up and cold? Well here’s a new idea.
Cut up some pineapple and put 1 inch chunks on a skewer. You are creating a pineapple kabob. Then lightly sprinkle with cinnamon and brown sugar. Bake in the oven (or try on a BBQ) for about 5 minutes, on low. You will be absolutely amazed. So delicious.
These are PERFECT for a healthy dessert on a hot sunny day.
Try this simple and delicious recipe for your next dinner party! It is a healthy meal that is low glycemic.
1 1/2 cups basmati rice
1 bunch baby bok choy
2 tsp peanut or vegetable oil
1 small red onion, halved and thinly sliced
1 red pepper, cut into thin strips
2 garlic cloves, crushed
2 tsp ginger, grated
1 tsp red chili, chopped
1 tbsp low-sodium soy sauce
Bring 2 1/4 cups of water to a boil in a large, tightly covered saucepan. Stir in the rice and quickly replace the lid. Reduce the heat to low and cook for 10 minutes. Remove from heat and let stand, still covered for 5 minutes.
Meanwhile, cut the bok choy in half to separate the leaves from the stems. Cut the leaves into wide shreds and finely slice the stems.
Heat the oil in a wok and add the onion. Stir-fry over medium-high heat for 2 minutes, until just tender. Add the pepper and bok choy and stir-fry for 3 minutes.
Add the mushrooms, garlic, ginger, and chili, and stir-fry for 3 minutes, until the mushrooms are just soft. Drizzle with soy sauce and toss to combine. Serve immediately with the rice. Serves 4.
Ode To Fitness
By: David Smyth
I ride my bike from town to town, By hoards of smiling faces
My bpm goes up and down, As my heart’s put through its paces
I pump my legs and feel the burn, I’m living determination
At break neck speed I take the turns, I seek fat extermination
I swallow bugs and spit them out, I swig water from my bottle
A million swears will leave my mouth, As I ramp up on the throttle
My arm gets numb my breath gets thin, My feet slip of the pedal
I slam into an open bin, Just three minutes from the medal
I see the light and wish I’d sought, A life less dull and dry
But as it is, my final thought Is what’s my bmi?
I never had a cushy job, Desks won’t make you feel alive
But I wish I’d been that brain dead slob, They live ‘till sixty five
Here is an awesome homemade granola recipe! You will absolutely love it! Plus it is quick and easy to make!
1/2 cup of honey
1/3 vegetable oil
2 tsp vanilla
1/4 tsp salt
1/4 tsp cinnamon
3 cups large flake oats
100g pkg pecan halves (about 1 cup)
1 cup pepita seeds (I have used sunflowers in replace of pepita seeds)
1 cup dried cranberries
Whisk honey with oil, vanilla, salt and cinnamon in a large bowl. Add oats, pecans, and seeds. Stir to coat.
Heat 2 large non-stick frying pans over medium-high heat (using two pans cuts cooking time in half). When hot, divide oat mixture between 2 pans. Cook, stirring frequently, about 1 minute, than reduce heat to medium. Continue stirring, adjusting heat as needed, until golden and toasted, about 6 minutes. Stir in cranberries.
Transfer to baking sheet to cool completely. Granola will keep well, stored in an airtight container at room temperature for up to 1 week.
Here is a great smoothie recipe I found at besthealthmag.ca. Great for a morning boost.
You need: 1 peeled banana, 1/2 cup fresh raspberries, 1/2 cup of plain yogurt, 2 tbsps of cranberries (can use the frozen kind), 1/2 cup of orange juice (preferrably freshly squeezed) and 1.5 tbsp of honey.
It’s simple! Blend it all up until you get the desired texture you want. Enjoy.
For those who like to enjoy a sweet treat every so often, try this recipe for ‘Sweet Potato Cake’. It is delicious!
1 cup of softened butter
2 cups white sugar
2 cups cooked and mashed sweet potato
1 tsp vanilla
3 cups all purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg, and salt. Set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potato and vanilla. Beat until well blended. Add eggs one at a time. Add flour mixture to potato mixture. Beat on low until combined.
Pour batter into 10 inch tube pan. Bake for about 1 hour and 20 minutes or until wooden toothpick inserted into cake pan comes out clean. Cool cake for 20 minutes in the pan, than invert onto serving plate.
Top with cream cheese frosting!
This is a great recipe to make as an appetizer or even as your main meal! Make it for your next party and it will be a hit!
4 tbsp. olive oil, divided
6 (1/3-1/2-inch thick) slices eggplant, about 4 inches in diameter
Thick slices artisan bread, such as ciabatta, Italian, etc. (about 9 x 12 inches surface area)
Marinara sauce (about 1 cup)
1 oz. soft fresh goat cheese
¼ cup chopped fresh basil, plus extra for garnish
1 cup coarsely grated mozzarella cheese
Preheat the oven to 400˚ F. Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Season the eggplant slices with salt and pepper. Lay the eggplant in the heated skillet. Reduce the heat to medium-low and cook, turning, until the eggplant is lightly browned on both sides, about 6 minutes total. Transfer to a plate and set aside. Brush the cut side of the bread slices with the remaining oil and cook in the warm skillet on medium-high heat until golden brown, 1-2 minutes.
Lay the bread, cut side up, on a baking sheet. Spread a thin layer of the marinara sauce on each slice. Crumble the goat cheese over the marinara and sprinkle with chopped basil. Lay the egg plant slices on top of the marinara. Sprinkle the shredded mozzarella over the eggplant slices and dot lightly with remaining marinara sauce.
Bake until the topping is hot and slightly browned, about 12 minutes. Slice into small pieces. Garnish with additional basil leaves as desired.
Peanut Butter Protein balls!
Thanks to oxygenmag.com I came across this amazing recipe for Peanut Butter Protein Balls. A great snack you can easily prep before a workout.
Mix: -3 tbsp dark chocolate chips
-1/3 cup peanut butter (natural if possible)
-1 scoop chocolate whey protein powder
-1/4 cup of honey
-3 tbsp falxseed, grounded
After mixing all of the above ingredients, roll into bite size balls and refrigerate to firm them up. Great for busy, on-the-go, people! Enjoy.
One of the classic meals to make at my house is Bruschetta Stuffed Chicken. My husband and I absolutely love it! I stumbled across this recipe a few years ago on Kraft Canada and since than it is a regular dinner meal at our house. Plus it does not call for a lot of ingredients so it is easy to make!
What you need:
1 can (19 fl oz/540 mL) diced tomatoes with garlic and olive oil, undrained (or you can use fresh diced tomatoes, drizzled with olive oil and garlic)
1-1/4 cups Kraft Mozzarella Shredded Cheese, divided (I use light mozzarella)
1/4 cup chopped fresh basil
1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
8 small boneless skinless chicken breasts (2 lb./900 g)
1/3 cup Kraft Roasted Red Pepper with Parmesan Dressing
Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13×9-inch baking dish. Drizzle with dressing.
Bake 40 min. or until chicken is done (170°F). Sprinkle with remaining cheese; bake 5 min. or until melted.
This recipe serves 8, but it can easily be cut down in serving size.
Bacon and Ranch Chicken (Slow Cooker)
Here is a fun new way to cook chicken in the crockpot.
Start by placing 3 chicken breasts in a greased crockpot. Place 3 tablespoons of bacon bits (or try turkey bits for a healthier option), 1 can of low-fat cream of chicken soup, 3/4 cup light sour cream, 1 packet of ranch dressing mix and 1 teaspoon of garlic (minced).
Cook in the crockpot for about 4 hours on high. When finished, pull apart the chicken breast and serve over noodles! Absolutely fabulous.