Happy Healthy Life

Avocado Egg Salad Ingredients

- 5 hard boiled eggs
- 2 medium avocados
- 1 tbsp fresh cilantro chopped
- 2 tbsp olive oil based mayo
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp fresh lemon juice

Preparation

Slice avocado and add them to a medium bowl with boiled eggs.
Mash and mix the avocado and eggs until you have medium/large chunks.
Add in lemon juice, cilantro, salt, pepper, and mayo.
Mix well. 
Serve on your favorite bread, bagel, or as a salad.

Watermelon, Kiwi, Apple and Frozen Banana Smoothie

Ingredients
- 1/4 cup chilled apple juice
- 1 ripe banana, frozen and cut into chunks
- 2 ice cubes
- 1 kiwi fruit, peeled and cut into pieces
- 1 cup coarsely chopped seeded/seedless watermelon

Preparation
Place all ingredients in the blender and blend until smooth. Pour mixture into glass and enjoy!

Source: Foodista

Green Tea Fruit Medley Smoothie

Ingredients
- 1 cup water
- 3 Bigelow® Green Tea Bags*
- 1 cup fresh berries, choose from raspberries, blueberries,or strawberries
- ¼ cup pineapple juice
- ½ cup vanilla yogurt
- ½ cup ice cubes

Preparation
Prepare tea by steeping 3 Bigelow Green tea bags in 1 cup of boiling water for 5 minutes. Squeeze out bags and discard. Combine tea and remaining ingredients in blender and blend until smooth.

Source: Foodista

Spring Onion & Asparagus Frittata

Ingredients
- 1 bunch of asparagus, woody ends trimmed
- 1 tbsp coconut oil
- 1/2 tsp crushed dried basil, divided
- 8 eggs (free range if possible)
- pepper
- sea salt
- 2 small spring onions, tops trimmed and sliced

Preparation
Preheat your oven to 425 degrees. Heat the coconut oil in a large oven-safe pan or cast iron skillet over medium heat. When the oil is hot, add the onions, a pinch of salt, a pinch of pepper, and 1/4 tsp of the dried basil. Cook, stirring occasionally, until the edges of the onions begin to turn golden and caramelize (about 8-10 minutes).While the onions are cooking, steam the asparagus until tender and bright green. This took me about 5 to 7 minutes. Set the asparagus aside when done. This can be done ahead of time if needed.In a large bowl, whisk together the eggs with a good pinch of salt and the rest of the dried basil until the eggs are lighter in color and have gained a bit of volume.When the onions are nice and caramelized, spread them out in an even layer in the bottom of your pan. Making sure the heat is on medium, pour in the egg mixture. Once the edges of the frittata are set, arrange the asparagus on top of the eggs (you can do this in any way you like). Carefully place the frittata in the oven. Bake it in the oven until the top is puffed and set, about 8 to 10 minutes. Cool the frittata slightly before serving or moving to a plate or platter. It should slide out of the pan easily.

Source: Foodista

Lemon Cucumber Salad

Ingredients
- 1 teaspoon chopped chile pepper
- 1 tablespoon chopped fresh lavender, (optional)
- 1 pound lemon cucumbers, thinly sliced
- 2 tablespoons olive oil
- 1/2 red bell pepper
- Red leaf lettuce leaves
- 1 medium red onion, thinly sliced
- 3 tablespoons rice wine vinegar
- Salt and freshly ground black pepper, to taste

Preparation
In small bowl, combine vinegar, oil, chile pepper and lavender if using.Season with salt and pepper.In medium bowl, combine cucumbers, onion and red pepper. Pour over dressing and toss to coat. Let stand 10 minutes.Arrange lettuce leaves on individual serving plates. Spoon a generous amount of salad over leaves. Serve right away.

Source: Foodista

Cucumber Dill Cream Cheese Deviled Eggs

Ingredients
- 1 teaspoon cider vinegar
- 2 ounces Bruegger's Bagels Cucumber Dill cream cheese, softened
- 1/4 teaspoon dried dill
- 1 teaspoon granulated sugar
- 12 hardboiled eggs, peeled
- 1/2 teaspoon Kosher salt
- 1/4 cup mayonnaise
- Paprika and sliced olives, for garnish
- 1 tablespoon yellow mustard

Preparation
Source: A Southern Grace

Cucumber Vinegar Salad

Ingredients
- 6 smalls cucumbers
- 1 small white onion
- 1 cup white vinegar
- 2 cups water*
- 1 tablespoon olive oil
- 1/4 cup sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper

Preparation
Thinly slice the cucumbers into rounds and place in a 7 or 8 cup container. Cut the onion into quarter round slices, keeping the pieces about 1/4" thick. Pour vinegar over cucumbers. Add as much water as you need to submerge the cucumbers. Add sugar, salt and pepper, stirring to combine. Refrigerate until ready to eat, preferrably overnight. This gives the cucumbers a chance to marinate and the flavors to blend. The vinegar/water ratio is based on our love for vinegar. It was strong, so if you're not a huge fan of vinegar, use less and add more water. You can also add more sugar to take away some of the sting.

Source: Foodista

Hummus Wrap With Carrots and Cucumbers

Ingredients
- 1/4 cup black olives
- 1 15-oz can garbanzo beans
- 1/2 cup shredded carrots
- 1/2 cup julienned cucumber
- 1 garlic clove
- 2 tablespoons hummus
- 1 tablespoon lemon juice
- 1/2 cup shredded lettuce
- 1/2 teaspoon salt
- 1 1/2 tablespoons Tahini paste
- 1 10-inch tortilla

Preparation
Start with hummus. Throw all the ingredients into a food processor and process until smooth. The mixture might be a bit thick and hard to process so you can add few tablespoons of water or a bit more olive oil.Tip: if I dont have tahini at home I simply toast 1 or 2 Tbsp sesame seeds and throw to a food processor instead of tahini. Spread 2 Tbsp hummus in the center of a tortilla leaving about an inch on a top and bottom and few inches on a sides.Follow with the lettuce, carrots, cucumbers and olives.Fold top and bottom edges of the tortilla, turn 90 degrees and wrap the remaining tortilla around the filling. Wrap the tortilla in aluminum foil to hold its shape. Cut into half.

Source: Foodista

What is your favorite fruit? Mine is pictured below..

Healthy Chicken Pasta Salad

INGREDIENTS LIST FOR THE CHICKEN PASTA SALAD
2 medium cooked chicken breasts, shredded or chopped (we used rotisserie chicken)
2 ripe avocado pitted and diced
1 pound cooked rotini pasta or similar
1/2 cup chopped red onion
1 cup cherry tomatoes, halved
1/2 cup freshly chopped basil
Salt and fresh cracked pepper, to taste

Dressing
1/2 cup white wine vinegar
1 tablespoon Italian seasoning
3/4 cup extra virgin olive oil
Salt and pepper to taste

DIRECTIONS
1. To make this healthy chicken pasta salad recipe: In a large bowl, add the salad ingredients, the shredded chicken, avocado, onion, avocado, cherry tomatoes, and basil.

2. In a jar, combine the ingredients for the dressing: vinegar, Italian seasoning, Olive oil, salt and pepper.

3. Drizzle your chicken pasta salad with the dressing. Toss gently until all the ingredients are combined. Serve the chicken pasta salad immediately, or chill for later. Enjoy!

Recipe & Picture From: Eat Well 101

Spinach Avocado Breakfast Quesadilla

Ingredients
4 large eggs
4 egg whites
6 tablespoons water
1/2 teaspoon ground pepper
1/4 teaspoon salt or to taste
4 whole wheat low carb tortillas medium size
1/2 cup grated sharp Cheddar cheese
hot sauce to taste
3/4 California avocado sliced
2/3 cup spinach leaves
minced parsley optional

Instructions
In a medium-sized bowl, whisk together the eggs, egg whites and water.
Set a large skillet over medium heat. Coat with cooking spray. Pour the egg mixture into the skillet. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with salt and pepper.
Heat a medium-sized skillet over medium-high heat. Place 1 tortilla in the pan and top half of the tortilla with ¼ each of the cheese, scrambled eggs, hot sauce (several good shakes), California avocado and spinach.
Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla. When the bottom is golden brown, flip the quesadilla and brown on the other side.
Remove the quesadilla from the pan, cut into thirds and garnish with parsley, if desired. Serve.
Repeat with the remaining tortillas, cheese, scrambled eggs, hot sauce, avocado and spinach.

Recipe & Picture From: Cook in Canuck

Healthy Tuscan Chicken Pasta

Ingredients
1/2 cup sun-dried tomatoes sun dried with no oil or grape tomatoes, halved
1 tbsp Italian seasoning
1 tbsp garlic minced
2 lbs chicken breast (about 2 large breasts, diced into 1-inch cubes)
3 cups low sodium chicken broth low sodium (one cup for Crockpot and stovetop method)
3 cups whole wheat pasta I used one 12 oz. box
3/4 cup cottage cheese 2%
3/4 cup plain Greek yogurt 2%
2 cups spinach baby
1/4 cup basil fresh, or 1 tsp dried basil
2/3 cup cheese parmesan

Instructions
Instant Pot Directions:
Set your Instant Pot to Sauté and lightly spray the pot with cooking spray. Once your pot is hot add the sun-dried tomatoes, Italian seasoning, and garlic. Cook for about 30 seconds until fragrant.
Add your cut chicken to the pot, and cook 2-3 minutes stirring often. This will prevent your chicken from clumping together while it’ s under pressure. Once your chicken is browned on all sides add your chicken broth.
Add your pasta to the pot and stir well, ensuring that all noodles are below the liquid.
Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the time for 3 minutes.
While your chicken is cooking, blend the cottage cheese and Greek yogurt together until smooth, then set aside.
When the cook time is complete, quick release the pressure, and remove the lid. Stir. Drain any excess liquid from the pot.
While your noodles are still hot stir in spinach, and basil. Once the leaves have wilted, stir in your blended cottage cheese, and grated parmesan. Serve immediately. Garnish with additional parmesan and fresh basil.

Stove Top Directions:
Spay a large skillet/pot with cooking spray. Over medium/high heat sauté sun-dried tomatoes, Italian seasoning and garlic until fragrant.
Add your cubed chicken and sauté until it is browned all sides.
Add the chicken broth and noodles to the pot.
Once the broth begins to boil, cover and reduce the heat to medium. Boil 12-15 minutes stirring often to avoid sticking.
Once the pasta is cooked, drain the extra liquid and add in the spinach and basil. Stir until wilted.
Blend the cottage cheese and Greek yogurt until smooth and stir into your noodles.
Add your parmesan cheese. Stir one last time and serve immediately with extra cheese and fresh basil, as desired.

Crock Pot Directions:
Spay a large skillet with cooking spray. Over medium/high heat, sauté the sun-dried tomatoes, Italian seasoning and garlic until fragrant.
Add your cubed chicken and sauté until browned on all sides.
Transfer chicken and tomatoes to your crockpot and top with chicken broth.
Cook on high heat 2-3 hours or low heat 4-5 hours.
Add your pasta during the last 30 minutes of cook time.
Once pasta is cooked drain extra liquid and add in spinach and basil, stir until wilted.
Blend cottage cheese and Greek yogurt until smooth, stir into your noodles.
Finally, add your parmesan cheese. Stir one last time and serve immediately with extra cheese and fresh basil, as desired.

Recipe & Photo From: My Crazy Good Life

Baked Buffalo Cauliflower

Ingredients
1 large cauliflower cut into small florets
1/2 cup Frank's RedHot Sauce plus more for serving
2 tbsp butter melted
1 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp garlic powder
1 tsp salt

Instructions
Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Set aside. Transfer cauliflower florets to a large mixing bowl.
In a small bowl whisk together the hot sauce, melted butter, olive oil, lemon juice, garlic powder, and salt. Whisk well to combine. Pour the buffalo sauce over the cauliflower florets and toss well to coat.
Spread the cauliflower in a single layer over lined baking sheet and bake for 25-30 minutes or until cauliflower is fork tender and browned around the edges.

Recipe & Photo From: The Forked Spoon

Zucchini Fries

INGREDIENTS
1 1/2 lbs. zucchini ,cut lengthwise into wedges (about 3 medium zucchini)
1/2 cup freshly grated Parmesan
1 teaspoon dried herbs - thyme, oregano, basil, rosemary, etc...
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Kosher salt , to taste
black pepper , to taste (freshly ground if possible)
2 tablespoons olive oil
3 tablespoons chopped fresh parsley leaves

DIRECTIONS
Preheat oven to 400° F. Line baking sheet with parchment or aluminum foil. Spray with non-stick cooking spray. Set aside.
In bowl, combine Parmesan, dried herbs, smoked paprika and garlic powder salt and pepper, to taste.
Toss the zucchini with olive oil and roll in parmesan/herb mixture to coat all sides. Place zucchini onto prepared baking sheet. Sprinkle with extra parmesan/herb mixture if needed.
Bake until crisp, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
Garnish with parsley. Serve warm.

Recipe From: Best Recipe Box

Banana Bars

Ingredients
6 ripe bananas
400 g gluten free oats (roughly 4 cups)
1 tsp cinnamon
2 tbsp water
Instructions
Pre-heat your oven to 200C
To a large mixing bowl add the peeled bananas and mash with a fork
Now add in the oats, cinnamon and water and mix together
Line a square baking tin with baking paper and pour in the mix. Press down firmly with the back of a fork to compact it into the tin
Bake in the oven for 20-25 minutes at 200C.
Remove from the oven, allow to cool for 10 minutes before slicing into bars
Notes
Store in a sealed container at room temperature for a few days or can be frozen!

Recipe From: Healthy Living James

Avocado Pesto Pasta!

INGREDIENTS
8 ounces dry pasta of choice
1 medium avocado, skin and seed removed
2 tablespoons olive oil
1 and 1/2 cups basil, loosely packed
1 cup frozen spinach, thawed
3 cloves garlic
1/4 cup cashews
2 tablespoons lemon juice, from one lemon
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt

INSTRUCTIONS
Cook pasta according to package instructions.
Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor. Blend until smooth and spreadable. Taste for salt and pepper.
Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.
NOTES
You can freeze avocado pesto for up to three months. Place in the fridge to thaw at least 24 hours before you plan to use. My favorite freezer-safe containers are these glass containers, but a simple Ball jar also works.

Recipe From: Cozy Peach Kitchen

Breakfast Cookies!

Ingredients
1 cup old fashioned rolled oats (use certified gluten-free oats, if needed)
½ cup oat flour*
½ cup dried cranberries, raisins, or other dried fruit**
½ cup unsalted pumpkin seeds (pepitas) or other seed/nut**
¼ cup ground flaxseed
1 tablespoon chia seeds
1 teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon salt
1 large mashed banana or ½ cup unsweetened applesauce
3 tablespoons melted coconut oil or butter
3 tablespoons coconut nectar/syrup, honey, or other liquid sweetener
2 tablespoons almond milk or other milk of choice

Instructions
Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
Stir in mashed banana, coconut oil, coconut nectar, and almond milk until well blended. Let mixture rest for 4–5 minutes, giving time for chia and flax to bind everything together. Should look like the dough in the photo above. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet.
Measure dough out by the scant ¼ cupful and place on a baking sheet lined with parchment paper (or lightly greased). These cookies don't spread much while baking, so I like to gently press the dough with the palm of my hand to flatten a bit.
Bake for 15–18 minutes, or until cookies are lightly golden around the edges.
Store leftovers in an airtight container for 2–3 days. Makes 8–9 cookies.

Recipe from: Wife Mama Foodie

Red White & Blue Parfait

Ingredients
1/2 cup Fresh strawberries cut into small pieces
1/4 cup Fresh blueberries
1/2 cup Fat Free plain or vanilla Greek yogurt
1/4 cup All natural granola
Honey optional
Instructions
Layer bottom of glasses with strawberries
Then, layer with a couple of tablespoons of yogurt
Next, layer with blueberries.
Place a layer of granola
Then repeat with another layer of strawberries, yogurt and blueberries (red, white and blue)
ENJOY!!
Notes
Nutritional information is with fat free plain Greek Yogurt. Values will change if using Vanilla Greek Yogurt.

Recipe from: To Simply Inspire

Pan Fried Cinnamon Bananas

INGREDIENTS
• 2 bananas Slightly Overripe
• 2 tablespoons sugar (you can substitute granulated Splenda, if you like)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)

INSTRUCTIONS
1. Slice the bananas into rounds, approximately 1/3 inch thick.
2. In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside.
3. Lightly spray a large skillet with nonstick oil spray. Warm over medium heat.
4. Add the banana rounds and sprinkle 1/2 of the cinnamon mixture on top.
5. Cook for about 2-3 minutes.
6. Flip the rounds, sprinkle with the remaining cinnamon mixture
7. Cook for 2-3 more minutes until the bananas are soft and warmed through.

Recipe From: Dizzy Busy & Hungry

Avocado Chicken Salad

INGREDIENTS
Meat
2 cups Rotisserie chicken
Produce
2 Avocados, Large pitted
1 Lemon
2 tbsp Parsley
1 Red onion, Small
Condiments
1 tbsp Dijon mustard
Baking & Spices
1 Kosher salt and pepper
1 Red pepper flakes
Dairy
1/3 cup Greek yogurt, Plain

INSTRUCTIONS
Scoop out some of the avocados to make space for the filling. Dice the scooped avocado and place it into a bowl.
Add in the shredded chicken, onion, greek yogurt, parsley, lemon juice, and Dijon. Taste and adjust the seasoning.

Divide the chicken salad among your avocado halves and garnish with parsley and freshly ground black pepper.
Serve immediately and enjoy!

Recipe from: Healthy Fitness Meals

Creamy Cucumber Salad

Ingredients & Amounts
• 2 English cucumbers, partially peeled and sliced
• 1 cup of plain yoghurt
• 2 cloves of garlic, minced
• 2 tablespoons of chopped fresh dill
• juice of half a lemon
• 1 teaspoon of granulated sugar
• salt and pepper to taste
Instructions
1. Wash and then partially peel the cucumbers in a striped pattern by leaving inch-wide strips of skin. Cut into ¼-inch slices and transfer to a medium-sized mixing bowl.
2. Add remaining ingredients and stir. Add salt and pepper to taste. Serve immediately.

Recipe From: Weekend At the Cottage

🌞

Spinach & Feta Egg Cups

Ingredients
• 6 lg eggs
• 1 1/2 cup fresh spinach
• 1/3 cup feta cheese
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• pinch kosher salt
• pinch black pepper
• cooking spray or butter
Instructions
1. Pre-heat oven to 350 degrees.
2. Generously oil small muffin tin.
3. Add spinach and feta to cups in muffin tin.
4. Whisk eggs in a measuring cup with a pour spout. Add garlic powder, onion powder, salt, and pepper.
5. Pour egg mixture into cups until at least 3/4 way full.
6. Bake for 20 minutes. Remove and cool.
7. Store in fridge for up to 5 days or freeze for 3 months.

Recipe from: Served From Scratch

💧 💤 💪🏼🌞

Breakfast Parfait

Ingredients
1. 1 Acai Frozen Packet (Found near the frozen fruits at Publix)
2. 1/2 banana
3. 1/4 cup frozen blueberries
4. 1 handful frozen strawberries
5. 3/4 cup almond milk (unsweetened)
Toppings
1. Fresh fruit
2. Granola
3. Coconut shreds
Instructions
1. Run hot water over frozen acai packet for 5-10 seconds. Squeeze into blender.
2. Add Banana, frozen berries and almond milk to the blender and mix well.
3. Pour smoothie into bowl and add fresh fruit, granola, coconut shreds and any other toppings you desire.
4. Enjoy!

Watermelon Blueberry Feta Salad

INGREDIENTS
• 2 cups large diced watermelon
• 1 1/2 cups blueberries
• 1 English cucumber cut into chunks
• 4 ounces feta cheese diced
• 1/4 cup thinly sliced fresh basil
• 3 tablespoons apple cider vinegar
• 3 tablespoons honey
• 1/4 cup olive oil
• kosher salt
• fresh ground pepper

INSTRUCTIONS
1. In a large bowl, add the watermelon, blueberries, cucumber, feta and basil. Toss to combine.
2. In a small bowl, whisk together the vinegar, honey and olive oil. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately.

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