Food Bank: Full Healthy Menu For Friends Party

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Food Bank: Full Healthy Menu For Friends Party: Before you decide that a “healthy barbecue” sounds about as fun as actually working on Party or labour day, check out HealthyLife. Our s...

Healthy life: Date Night Lobster and Shrimp Fettuccine Recipe

Healthy life: Date Night Lobster and Shrimp Fettuccine Recipe: We can’t think of a more fitting occasion for a decadent dinner of wine and pasta than Valentine’s Day. We’ve partnered with Tieghan Gerar...

Full Healthy Menu For Friends Party

Before you decide that a “healthy barbecue” sounds about as fun as actually working on Party or labour day, check out HealthyLife. Our surf-and-turf options are sure to make any carnivore/pescetarian drool, and we’ve got vegetarians covered, too, with our watermelon salad, guac, couscous and cucumber salad. And before you break out the beer cooler or decide you’re going to drink the tears you’re shedding over summer’s end, check out our Gin Gin cocktail. We’ve got something for everyone without skimping on nutrition or taste. (Note: Make sure your grilling this weekend is eco-friendly.

Nutella Fudge Milkshake with Malted Milk Whipped Cream

Or, my excitement was through the roof until about and hour ago. You know that feeling when you have a pit in your stomach??

Either you are really nervous, really excited or just can’t get a bad thought out of your head?? Yeah well, that is my current situation, and it’s horrible. I just discovered mouse droppings on my pantry shelves. NOOOO.

Blueberry Muffin Granola Greek Yogurt Breakfast Bowl.

Things like how incredibly happy and grateful I am that we switched the clocks forward Sunday. And like how much hair spray I sprayed in my hair to get some curls to last for all but an hour. And umm, hello these Blueberry Muffin Granola Greek Yogurt Breakfast Bowls!!!

Let’s start with daylight savings time. Ahh!! I am SOO happy that I now have an added hour of sunlight. For me personally, this makes my work day so much easier. For the last four to five months I have been in a constant state of GO, GO, GO when it comes to shooting recipes for the blog, the book and other projects. When the sun sets at four it’s kind of my worst nightmare. Now that it’s not going behind the mountains until just after six I feel like I can breathe a little throughout my day, maybe stop and take a sip of tea and like go to the bathroom… simple pleasures. My day is not so rush, rush, hurry, hurry, the sun is setting.

Red’s 3 Favorite Winter Juices and Smoothies

 Protein Packed Matcha Smoothie/Citrus Beet Juice/Tropical Carrot Juice.

PLUS, huge bonus points for these juices gorgeous vibrant colors. Just looking at them makes me happy!!

The great thing about all three of these recipes is that they are completely no fuss. You just need a blender and about 5-10 minutes to make them. SIMPLE. You can use frozen fruits to cut down on prep time (which I highly recommend since it keeps the drinks colder!!), and any leftovers can be stored in the fridge for a few days. You could even make a big batch on Sunday so they are ready to go for your work week.

The matcha smoothie is great as a breakfast drink, and the juices are the perfect energy boost for the mid-day “ugh I am so bored and tired” slump.

Blueberry Vanilla Greek Yogurt Granola Bars.

But, I am pretty sure that is the way most of us are feeling right about now.

It’s the very last few days of winter and those can be some of the worst. I am currently looking out the window at a whiteout. So ya, I am so ready for spring. Sunshine, warmth and berries out the yazoo! Unfortunately, I am pretty sure that most berries are summer foods so I still have a few months. Although, the spring strawberries are starting to pop up. Yesss. Give me them all.

Please.

Skillet Chicken and Shrimp Paella

Ingredients

•  4 teaspoons canola oil
•  12 ounces skinless, boneless chicken breast halves, cut into bite-size strips
•  1 small red sweet pepper, cut into bite-size strips
•  1 small green sweet pepper, cut into bite-size strips
•  1 medium onion, chopped
•  2 garlic, minced
•  1 14 1/2 - ounce can no-salt-added stewed tomatoes
•  3/4 cup frozen peas
•  1 teaspoon dried oregano, crushed
•  1/2 teaspoon paprika
•  1/4 teaspoon salt
•  1/4 teaspoon black pepper
•  1/8-1/4 teaspoon crushed red pepper
•  1/8 teaspoon ground saffron or ground turmeric
•  1 8.8 - ounce package cooked brown rice or 2 cups cooked brown rice
•  6 ounces frozen, peeled cooked shrimp, thawed

Directions

1.  In a large skillet heat half of the oil. Cook chicken strips in hot oil for 2 to 3 minutes or until no longer pink. Remove from skillet. Set aside.
2.  Add remaining half of the oil to the skillet. Add sweet pepper, onion, and garlic to skillet; cook and stir until peppers and onion are tender. Add undrained stewed tomatoes, frozen peas, oregano, paprika, salt, black pepper, crushed red pepper, and saffron or turmeric. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
3.  Stir in the brown rice, shrimp, and cooked chicken. Cook and stir 1 to 2 minutes more or until heated through. Makes 4 servings (1-1/2 cups each).

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 349 cal., 8 g total fat (1 g sat. fat), 132 mg chol., 371 mg sodium, 35 g carb. (5 g fiber, 10 g sugars), 34 g pro.

Diabetic Exchanges

Lean Meat (d.e): 3.5; Vegetables (d.e): 1.5; Starch (d.e): 2

How to Roast Salmon

 

You’ve just brought home a piece of wild-caught King salmon fillet that cost you an arm and a leg…now what do you do with it?  Roast it!  Quick and easy.  You can dress it up with your favorite herbs, add a squeeze of lemon or lime juice, or if company is coming slather it with a little compound butter and your protein is done in 30 minutes (20 to come to room temp, and 10 to cook.)