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Healthy Flavored Water Recipes … Lord Knows I Need A Way To Drink More Water With The Dog Days Of August Upon Us

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Crispy Ranch Chicken#recipe: This Baked Dish Has All The Texture And Flavor Of Fried Chicken–without The Fat Or Calories. | Via@sparkpeople

Source: recipes.sparkpeople.com

Artichoke Hummus

Artichoke Hummus
Serves: 1 large bowl

Prep time: 
Total time: 

Ingredients
  • 14 oz. can chickpeas, drained with liquid set aside
  • 14 oz. can artichoke hearts, drained
  • 2 tbs. tahini
  • 3 tbs. olive oil
  • 2 cloves garlic, minced
  • 3 tbs. lemon juice

Instructions
  1. In a food processor, combine chickpeas, artichokes, and tahini, blend.
  2. Slowly pour in olive oil, garlic, and lemon juice. Blend to a smooth consistency. If hummus is too thick, add 1 tablespoon of chickpea liquid at a time until the desired consistency is achieved.Artichoke Hummus

 

Chili Haricot Verts

Chili Haricot Verts
Cuisine: American
Recipe type: Sides
Serves: 6

Prep time: 
Total time: 

Ingredients
  • 1 lb. haricot verts, washed and trimmed
  • 2 tsp. canola oil
  • 2 tsp. fresh ginger, minced
  • 1 clove garlic, minced
  • ¼ cup soy sauce
  • 1 tsp. siracha

Instructions
  1. In a large skillet, heat oil on medium.
  2. Add ginger and garlic, cook for 2 minutes.
  3. Add haricot verts and sautee for another 2 minutes.
  4. Add soy sauce and siracha, stir and cook until beans reach desired doneness, about 2-5 more minutes. Season with salt and pepper to taste.Chili Haricot Verts

 

Poached Egg Caesar Salad

Poached Egg Caesar Salad
Recipe type: Salads
Serves: 4

Prep time: 
Cook time: 
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Ingredients
  • 1 head Romaine lettuce
  • 6 oz. french bread
  • ¼ cup shaved Parmesan
  • ¼ cup favorite caesar dressing
  • 4 eggs, poached
  • 2 tbs. olive oil
  • 1 clove garlic, minced
  • Salt and pepper

Instructions
  1. First, make the croutons. Tear small, bite-sized pieces of bread and place in a bowl. Toss with garlic, olive oil, salt and pepper. Place in pre-heated 400 degree oven for 8-12 minutes, until golden brown.
  2. Wash and dry romaine, then finely chop.
  3. In a large mixing bowl toss chopped lettuce with dressing, Parmesan, croutons, salt and pepper.
  4. Divide contents into 4 bowls. Top each salad with a gently poached egg, grind some black pepper on top.Poached Egg Ceasar Salad

 

Grilled Corn on the Cob with Chile and Lime

Grilled Corn on the Cob with Chile and Lime
Cuisine: American
Recipe type: Veggie
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 4 cobs of fresh corn, shucked, trimming the end and leaving the stem intact
  • 2 tablespoons butter
  • ½ teaspoon lime zest
  • 1 teaspoon lime juice
  • 3 tablespoons grated Parmesan
  • 1 teaspoon cayenne
  • Salt and pepper to taste

Instructions
  1. Preheat an outdoor grill or grill pan over high heat.
  2. Grill the corn, turning occasionally, until the kernels begin to char on all sides, about 15 minutes in total.
  3. Spread an even amount of butter on each cob of corn and season with salt and pepper.
  4. Sprinkle the cobs with an even amount of lime zest and juice, Parmesan, and cayenne.
  5. Serve immediately.Grilled Corn on the Cob with Chile and Lime

 

Roasted Habanero Salsa

Roasted Habanero Salsa
Cuisine: Mexican
Recipe type: Salads
Serves: 2

Prep time: 
Total time: 

Ingredients
  • 9 plum tomatoes
  • 2 Habanero peppers
  • ½ red onion
  • 6 cloves of garlic
  • Handful of fresh cilantro
  • Juice of one lime
  • 1 tbs. olive oil
  • 1 tsp. red wine vinegar
  • Salt and pepper to taste

Instructions
  1. Half the habanero peppers, remove stems and seeds.
  2. Line baking sheet with foil, place halved peppers on foil, and roast under broiler until slightly blackened, about 2-3 minutes.
  3. Finely dice roasted habaneros, tomatoes, garlic, and onions, place in large bowl.
  4. Wash and de-stem cilantro, chop finely, add to bowl.
  5. Add wet ingredients (lime juice, olive oil, and vinegar) to bowl.
  6. Mix together, salt and pepper to taste.Roasted Habanero Salsa-2