The workout pictured above would definitely wake me up how about You !?!
Thought it looked amazing….just like how we feel accomplishing goals !!!
Just enjoyed a Rockin workout on my deck. Enjoying the sun with wind made it even more refreshing. One ingredient was missing….a healthy meal. So that reminded me of some great recipes to share with all of you along with some tips too.
Some vegetable Health Jewels for Dynamite Health and Antioxidants too!!!!
A recent study of close to 30 different types of veggies put these three at the top of the list: broccoli, beets, and bell peppers (the red kind). Yep, the top-notch veggies all start with B. Makes it easier to remember, doesn’t it?
Cheers for the ‘B’ words !!
Recent tests measuring total antioxidant content of the veggies revealed that they were particularly high in phenols — that category of disease-fighting plant compounds that does everything from bolstering artery function to inhibiting the kind of cell damage that might lead to cancer or Alzheimer’s. Broccoli and bell peppers are also a top source of antioxidant vitamin C. And beets are full of blood-pressure-friendly potassium.
Why They Deserve to Win
Though broccoli, bell peppers, and beets were tops in the recent study, it turns out we get most of our antioxidants from . . . potatoes. Not because they are more nutritious, but because we eat so many of them. So the next time you reach for the potato sack for your side dish, try one of these recipes on for size instead.
Here’s a great Summer Broccoli Slaw recipe:
- 4 slice(s) turkey bacon
- 1 bag(s) shredded broccoli slaw, or 1 large bunch broccoli (about 1 1/2 pounds)
- 1/4 cup(s) low-fat or nonfat plain yogurt (Greek Yogurt is even better with more healthy protein too!!)
- 3 tablespoon(s) cider vinegar
- 1/2 cup of fruit in season for sweetness
- 1/2 teaspoon(s) salt, or to taste
- Freshly ground pepper, to taste
- 1 cup(s) low-sodium sliced water chestnuts, rinsed and coarsely chopped
- 1/2 cup(s) finely diced red onion (1/2 medium)
- Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. Drain bacon on paper towels. Chop coarsely.
- If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.
- Whisk yogurt, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.
Here’s a Delicious dip using healthy herbs and 3 healthy ingredients (highlighted):
1 small clove garlic, minced
1 large avocado
1/2 cup plain Greek yogurt
1/8 tsp fresh ginger, minced
1/2 tbsp lemon juice
4 cups fresh baby spinach
1/2 tsp sea salt
1/4 tsp curry powder
dash of cumin
dash of chili powder
dash of cayenne pepper
Blend all the ingredients in a food processor until very smooth. Chill for about an hour and serve with veggies or Organic Buckwheat chips!
Next a new Fav’ of mine:
Herbal Roasted Beets ~
- 1 1/2 pound(s) golden or red beets, trimmed and cut into 1-inch pieces or wedges
- 4 teaspoon(s) extra-virgin olive oil or canola oil
- 2 tablespoon(s) chopped fresh or 2 teaspoons dried herbs, such as marjoram, oregano, and/or rosemary
- 1 teaspoon(s) freshly grated lemon zest
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper
- 1 tablespoon(s) fresh squeezed lemon juice (optional)
- Position rack in lower third of oven; preheat to 450°F.
- Combine oil, herbs, lemon zest, salt, and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.
- Spread the beets evenly on a rimmed baking sheet.
- Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.
After discovering Greek Yogurt, at the market a shopkeeper shared this recipe and really enjoyed it ~ Hope you do too !!
Greek Stuffed Peppers !
- 4 yellow, orange, and/or red bell peppers
- 1/2 cup(s) whole-wheat orzo
- 1 can(s) (15-ounce) chickpeas, rinsed
- 1 tablespoon(s) extra-virgin olive oil
- 1 medium onion, chopped
- 6 ounce(s) baby spinach, coarsely chopped
- 1 tablespoon(s) chopped fresh oregano, or 1 teaspoon dried
- 3/4 cup(s) crumbled feta cheese, divided
- 1/4 cup(s) sun-dried tomatoes (not oil-packed), chopped
- 1 tablespoon(s) sherry vinegar or red-wine vinegar
- 1/4 teaspoon(s) salt
- Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover, and microwave on high until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain, and set aside.
- Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.
- Mash chickpeas into a chunky paste with a fork, leaving some whole.
- Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar, and salt; cook until heated though, about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.
Remember to finish your day with a recharging evening workout that strengthens as well as stretches the body, while relaxing the mind to unwind from your day, give thanks for what you do have, and look forward to the New Goals to achieve tomorrow !!
Keep Going ~ Keep Growing in Health (the best wealth of all !!! 😉