Live Young Live Happy

Learn and it will make action easier.

Skin tip of the day: Sleeping masks are important.

Sleeping masks are so much more than a skincare trend. When sleeping, the skin repairs and replenishes as the skin’s metabolism improves, enabling skin cells to reproduce more efficiently. By wearing a hydrating overnight mask, it will enhance this regeneration process, as it’ll act as a protective barrier against dirt or bacteria so that when waking up the skin is at its best!

Thanks to: hudabeauty

Work hard and success will come.

Happy Valentine's Day everyone! ❤😍

Fun Fact of the Day: Less than 1% of Americans ride their bike to work, while 50% of Copenhagen residents bike to work or school.

Thanks to: thegoodbody

Keep going to reveal the success.

Never lose hope.

Crispy Tofu Bowl Recipe Thanks to: goodhousekeeping

Ingredients
14 oz. extra-firm tofu
1/2 small red onion, very thinly sliced
1/4 c. red wine vinegar
1/4 c. Thai sweet chili sauce
1 tbsp. olive oil
1 seedless cucumber, chopped
3 tbsp. cornstarch
2 tbsp. vegetable oil
1 c. quinoa, cooked
2 tbsp. roasted cashew halves
Parsley leaves, for garnish

Directions
Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water.

Whisk red wine vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with half of vinaigrette and cucumber.

Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side.
Drain on paper towels.

Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.

There is beauty everywhere.

Asian Sesame Zucchini Noodles Recipe Thanks to: goodhousekeeping

Ingredients
1/4 c. packed fresh cilantro, finely chopped
3 tbsp. seasoned rice vinegar
1 tbsp. toasted sesame oil
2 cloves garlic, crushed with press
2 tsp. crushed red pepper
2 tsp. sugar
3 medium zucchini, spiralized

Directions
In a large bowl, whisk cilantro, vinegar, oil, garlic, red pepper, sugar, and 1/2 teaspoon salt.

Add zucchini; toss until well-combined. Serve immediately.

Work to inspire.

Fun Fact of the Day: The skin works hard. Not only is it the largest organ in the body, but it defends against disease and infection, regulates body temperature and aids in vitamin production.

Thanks to: thegoodbody

EatingWell's Eggplant Parmesan Recipe Thanks To: Eatingwell

Ingredient

Canola or olive oil cooking spray

2 large eggs

2 tablespoons water

1 cup panko breadcrumbs

¾ cup grated Parmesan cheese, divided

1 teaspoon Italian seasoning

2 medium eggplants (about 2 pounds total), cut crosswise into ¼-inch-thick slices

½ teaspoon salt

½ teaspoon ground pepper

1 (24 ounce) jar no-salt-added tomato sauce

¼ cup fresh basil leaves, torn, plus more for serving

2 cloves garlic, grated

½ teaspoon crushed red pepper

1 cup shredded part-skim mozzarella cheese, divided

DirectionsInstructions Checklist

Step 1
Position racks in middle and lower thirds of oven; preheat to 400°F. Coat 2 baking sheets and a 9-by-13-inch baking dish with cooking spray.

Step 2
Whisk eggs and water in a shallow bowl. Mix breadcrumbs, 1/4 cup Parmesan and Italian seasoning in another shallow dish. Dip eggplant in the egg mixture, then coat with the breadcrumb mixture, gently pressing to adhere.

Step 3
Arrange the eggplant in a single layer on the prepared baking sheets. Generously spray both sides of the eggplant with cooking spray. Bake, flipping the eggplant and switching the pans between racks halfway, until the eggplant is tender and lightly browned, about 30 minutes. Season with salt and pepper.

Step 4
Meanwhile, mix tomato sauce, basil, garlic and crushed red pepper in a medium bowl.

Step 5
Spread about 1/2 cup of the sauce in the prepared baking dish. Arrange half the eggplant slices over the sauce. Spoon 1 cup sauce over the eggplant and sprinkle with 1/4 cup Parmesan and 1/2 cup mozzarella. Top with the remaining eggplant, sauce and cheese.

Step 6
Bake until the sauce is bubbling and the top is golden, 20 to 30 minutes. Let cool for 5 minutes. Sprinkle with more basil before serving, if desired.

Love beats all.

Herbed Chicken Marsala Recipe Thanks to FoodNetwork

Ingredients:

Four 4-ounce boneless, skinless chicken breast cutlets

Kosher salt and freshly ground black pepper

1/3 cup whole wheat flour

1 1/2 tablespoons extra-virgin olive oil

3/4 cup low-sodium chicken broth

1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced

1/2 teaspoon finely chopped rosemary

10 ounces white button or cremini (baby bella) mushrooms, sliced

1/3 cup sweet marsala wine

2 teaspoons unsalted butter

1 to 2 tablespoons roughly chopped flat-leaf parsley

Directions:

1.
Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

2.
Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.

3.
Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.

4.
Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.

Love the process.

Tip of the day: Bone up daily.

Get daily calcium by popping a tab, chugging milk or eating yogurt. It'll keep the bones strong. Remember that bone density declines after the age of 30. People need at least 200 milligrams daily, which should be combined with magnesium, or it simply won't be absorbed.

thanks to: news24

Keep going forward.

Attitude is everything.

❤❤❤😍

Recipe Thanks to: Eatwell101

Garlic Butter Chicken Bites with Lemon Asparagus

3 boneless, skinless chicken breasts, cut into bite-sized chunks
2 bunch of asparagus, rinsed and trimmed
1/2 cup butter, softened
1 teaspoon olive oil
2 teaspoons minced garlic
1 teaspoon Italian seasoning or Herbes de Provence
1 tablespoon hot sauce, optional (we used Sriracha)
1/2 cup (125ml) low-sodium chicken broth
Juice of 1/2 lemon
1 tablespoon minced parsley
Crushed red chili pepper flakes, optional
Slices of lemon, for garnish

For the chicken seasoning:
1 teaspoon salt
1 teaspoon fresh cracked black pepper
2 teaspoons onion powder

DIRECTIONS
1. To prepare the chicken bites recipe and asparagus in garlic butter sauce: Start to slice chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Let sit in a shallow plate while you prepare the asparagus.

2. Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes, then soak in ice water to stop the cooking asparagus. This way, asparagus will cook faster and evenly in the skillet. You can skip this step if you have skinny asparagus. Drain and set aside.

3. Heat half butter and olive oil in a large cast-iron skillet over medium-low heat. Gently stir-fry the chicken bites on all sides until golden brown. Lower the temperature, add one teaspoon minced garlic and Italian seasoning and stir and cook with chicken bites until fragrant. Remove the chicken bites from the skillet and set aside to a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken bites instead of brown.

4. In the same skillet over medium-high, add minced garlic then deglaze with chicken broth (or wine). Bring to a simmer and allow to reduce to half the volume. Add remaining butter, lemon juice, hot sauce, parsley. Give a quick stir to combine.

5. Add the blanched asparagus and toss for 2 minutes to cook it up. Add the sauteed chicken bites back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley, crushed chili pepper, and lemon slices and serve your garlic butter chicken bites and asparagus immediately. Enjoy!

Skin Care Tip of the Day Thanks to: medicalnewstoday

Keep moisture in the skin

Moisturize immediately after washing. To trap in moisture, ointments, lotions, and creams need to be applied within minutes of drying off.

Recipe Thanks to: Eatwell101

Lemon Garlic Butter Chicken and Green Beans Skillet

3 – 6 skinless, boneless chicken thighs
1 pound (450g) green beans, trimmed
3 tablespoons butter, divided or (ghee for paleo diet)
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon salt and fresh cracked black pepper
Juice of 1/2 lemon + lemon slices, for garnish
1/2 cup (125ml) chicken stock
1 tablespoon hot sauce (we used Sriracha)
1/4 teaspoon crushed red chili pepper flakes, optional
1/2 cup fresh chopped parsley

DIRECTIONS
1. To make the lemon garlic butter chicken recipe with green beans: In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.

2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.

3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.

4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

5. Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!

Baked Omelet Muffins Recipe Thanks to: Eatingwell

Ingredients Checklist

3 slices bacon, chopped

2 cups finely chopped broccoli

4 scallions, sliced

8 large eggs

1 cup shredded Cheddar cheese

½ cup low-fat milk

½ teaspoon salt

½ teaspoon ground pepper

Directions Instructions Checklist

Step 1
Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.

Step 2
Cook bacon in a large skillet over medium heat until crisp, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. Add broccoli and scallions and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes.

Step 3
Meanwhile, whisk eggs, cheese, milk, salt and pepper in a large bowl. Stir in the bacon and broccoli mixture. Divide the egg mixture among the prepared muffin cups.

Step 4
Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the muffin tin.

Mmm chicken curry

Thai Chicken Curry {30 Minutes} - iFOODreal Make authentic Thai Chicken Curry in 30 minutes with simple ingredients from any grocery store.

Don't take friendship for granted.

Tip of the day: Smelling rosemary may increase alertness and improve memory so catch a whiff before a test or important meeting.

Thanks to: thegoodbody

Just keep going.

Mud Cake, what else can one want?

Keto Chocolate Mug Cake Means Dessert FAST Cake for one.

Sharpen the mind will reduce so much work later.

Skin tip of the day: Practice a facial massage routine.

Not only does it feel enjoyable, but facial massage can lessen tension and increase circulation, thereby helping to keep skin cells healthy and aiding in lymphatic drainage. Commit to a daily facial gua sha routine or use a jade roller. It only takes a few minutes a day, and the post-facial massage glow (courtesy of aforementioned increased circulation) will be so worth it.

Mind is everything.

I learned so much about steaming foods.

Everything You Need to Know About Steaming Food Everything you need to know about steaming from nutritional benefits to helpful tools — plus 22 recipes for steamed seafood, steamed veggies, steamed rice cakes, and something called spotted dick?

Herb Frittata.. looks so good.

This Healthy Herb Frittata Is a Simple Way to Upgrade Your Home Brunch Hello, weekend!

Be one with nature.

Chicken chili.

Healthy White Chicken Chili {Stove, Crockpot, Instant Pot} - iFOODreal.com Healthy White Chicken Chili is a 30 minute dinner with chicken breast, white beans, corn, cumin and yogurt. Easy to make on the stove, crockpot or Instant Pot.

Interesting fact of the day: Humans are the only animals with chins.

Try to picture another animal besides a human with a chin. Probably not able to, right? Well, that's because humans are the only animals with chins. Of course, other animals have jaws, but as anthropologist James Pampush told The Atlantic, "only humans have chins." Though scientists aren't entirely sure why we have this feature, one theory is that our chins make it easier for us to chew. Who knew?

Tip thanks to: bestlifeonline.com

There is always more to learn.

Love garlic and honey.

Honey Garlic Chicken - iFOODreal.com Honey Garlic Chicken is amazing chicken recipe to have as a backup plan. Delicious honey garlic sauce with simple ingredients from your pantry will transform fresh chicken breasts or thighs in 30 minutes into a restaurant quality dinner.

Tip of the day: Don't get thirsty

Drink plenty of fluids to stop from getting dehydrated. The government recommends drinking 6 to 8 glasses every day. This is in addition to the fluid from the food.

Tips thanks to: nhs.uk