Living My Best Life

Is there something that you've wanting to do but are scared to do it? You should do it.

"Life is what happens to you while you're busy making other plans." ~ John Lennon.

How many of us feel like we were so different when we were younger?

We've had life altering events like the passing of loved ones, becoming spouses and parents, etc. These events change us. Usually, slowly and without us even noticing until one day we wake up and feel like we've "lost" ourselves.

Let's make a choice, today, to be who we want to be. You can direct yourself with purpose and intention to change whatever you desire to change.

At the core of each of us is that younger self we all remember and love so dearly. They can never be lost. Embrace them and bring them along for the ride.

Be grateful for it all, because it's what helped create the unique individual that you are. Do you agree?

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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 Psyllium 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

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Hummus is more than just a dip. It's the perfect way to add flavor and protein into your diet. Join our community of foodies, share your recipe and enjoy delicious recipes from others! 😋

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ZUCCHINI PASTA WITH CHICKEN & PISTACHIOS

Serves 2–4 | Total time: 35–40 minutes

INGREDIENTS:

NOODLES:
2–2 1/2 pounds zucchini

1 tablespoon salt

1 tablespoon extra-virgin olive oil

2 cloves garlic

1/4 teaspoon ground cumin

1/4 teaspoon ground black pepper

CHICKEN:
4 boneless, skinless chicken breasts (4–6 ounces each)

1 tablespoon extra-virgin olive oil or ghee

1 teaspoon salt

1/2 teaspoon ground black pepper

AROMATICS:
2 scallions

7–10 fresh mint leaves

1/4 cup shelled pistachios

1 tablespoon lemon juice

DIRECTIONS:
1 Prep the noodles. Julienne the zucchini with the spiralizer. Place the noodles in a colander and toss them with the salt until the strands are lightly coated. Set the colander in the sink to drain while you prep the other ingredients.

2 Cook the chicken. Pound the chicken to 1/2-inch thickness between two pieces of plastic wrap with the smooth side of the meat hammer, then slice it crosswise into strips. Warm the olive oil in a large, nonstick skillet over medium-high heat, 2–3 minutes. Add the chicken, sprinkle it with the salt and pepper, then toss to coat it in the oil. Spread the chicken in a single layer and let it cook undisturbed, 2–3 minutes. Flip with a spatula, separating the pieces and cook for an additional 2–3 minutes on the other side. Continue to flip and cook the chicken until it’s browned and sizzling on most sides, about 2 minutes more. Transfer the chicken to a plate and cover it loosely with aluminum foil.

3 Prep the aromatics. Thinly slice the scallions, mince the mint leaves, and coarsely chop the pistachios. Add everything to a bowl with the lemon juice, mix with a fork, and place nearby because the next part goes quickly.

4 Finish the noodles. Place the olive oil in a small bowl. Peel and crush the garlic, then add it to the bowl with the oil. Add the cumin and pepper to the bowl, mix with a fork, and set it nearby. Rinse the zucchini noodles under running water, drain them well, and squeeze them in a clean dish towel to remove excess water. Return the skillet you used for the chicken to the stove and reheat it over medium-high heat, 2–3 minutes. Place the prepared zucchini noodles in the dry pan and sauté them until just tender, 2–3 minutes. Push the noodles to the side of the pan, and reduce the heat to medium low. Add the garlic oil to the pan and cook for 20 seconds, stirring constantly. Push the zucchini noodles into the oil and stir gently until they’re coated. Turn on the heat and add the chicken to the noodles, along with the mint-pistachio mixture. Toss to combine.

5 To serve, divide the pasta among individual bowls and arm everyone with a big spoon to twirl the strands.

Source: Wellfed - MELISSA JOULWAN

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https://www.theglobeandmail.com/life/health-and-fitness/article-beck-why-vitamin-k-should-be-on-your-radar/

Why vitamin K should be on your radar Growing evidence suggests this lesser-known nutrient plays an important role in healthy aging

Healthy Tomato Basil Soup 😋

Ingredients:
- 2 ½ pounds Roma tomatoes could also use plum tomatoes 🍅
- 2 ½ teaspoon salt
- 1 1/2 tbsp avocado oil or extra virgin olive oil
- 1 large yellow onion chopped
- 2 garlic cloves minced 🧄
- 1 tablespoon tomato paste
- 2 cups chicken Bone Broth
- ½ teaspoon apple cider vinegar
- ½ cup full-fat coconut milk
- ¼ cup fresh basil leaves minced, plus more for garnish
- freshly ground black pepper
- shredded cheddar 🧀

Preparation
Heat oven to 375F.

Cut fresh tomatoes in half and placed cut-side up on a baking sheet. Season with teaspoon of salt and drizzle with 1 teaspoon oil. Roast for 25 to 30 minutes, or until the skins are wrinkled and the insides are bubbling.While the tomatoes cook, prepare the onion and garlic cloves.In a large saucepan over medium heat, warm 1 tablespoon oil.

Add onions to the saucepan and saute until almost translucent, then add garlic. Reduce heat and stir until garlic is aromatic and softened, 3 to 5 minutes.

Transfer the roasted tomatoes, onions, and garlic to a food processor or blender and blend on high for 2 minutes.Return the tomato mixture to the saucepan over medium heat.

Add the tomato paste, broth, apple cider vinegar, coconut milk, and basil. Stir until all the ingredients are incorporated and warmed through, 2 to 4 minutes. Turn off the heat.Ladle tomato soup into bowls and add basil and optional black pepper and shredded cheddar.

Serve piping hot.

Source: Foodista

What’s favorite healthy breakfast recipe?