Wellness Monday

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Wellness Monday

This is where wellness begins.

This community was created to share stories, recipes and wellness inspiration that are directly confirmed by a nourishing, positive relationship with our healthier self.

03/22/2022

I’m not sure what kind of flowers these are, but they smell so good! 🌸🌻

03/21/2022

Still not over the fact that flowers just magically appear out of the ground

03/21/2022

Healthy Tips on how to keep those cholesterol levels low.

Avoid processed, refined foods.

Eating these foods regularly will likely see an increase in the levels of triglycerides and a decrease in high-density lipoprotein cholesterol. When adding carbohydrate foods to one’s diet, they should be complex, nutrient-dense carbs, like sweet potatoes, bananas, legumes, quinoa, and buckwheat.
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03/21/2022

This quinoa is a great lunch or dinner.

Broccoli Pesto Quinoa Salad

Ingredients:

1 bunch broccolini, or broccoli, cut into pieces
3 large kale leaves, chopped (about 3 loose-packed cups)
Extra-virgin olive oil, for drizzling
Juice of ½ lemon, more to taste
2 heaping cups cooked quinoa
1 watermelon radish, or 3 red radishes, thinly sliced
1 avocado, cubed
½ cup mixed fresh herbs, I used mint and dill
1½ cups Roasted Chickpeas
Sea salt and freshly ground black pepper
Lemony pea pesto
¼ cup h**p seeds
½ cup frozen peas, thawed
1 small garlic clove
¼ teaspoon sea salt, more to taste
1 cup packed fresh spinach, or sub basil
¼ cup fresh dill, or sub basil or mint
2 tablespoons fresh lemon juice
½ teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil, more if desired

Instructions:

1/ Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccolini into the boiling water and blanch for about 1 minute, or until tender but still vibrant green. Transfer the broccolini to the ice water for 1 minute to stop the cooking process. Drain and set aside.

2/ Make the Lemony pea pesto: In a food processor, place the h**p seeds, peas, garlic, and salt and pulse until combined. Add the spinach, dill, lemon juice, and mustard and pulse again. While the processor is running, drizzle in the olive oil. For a thinner pesto, add more olive oil until it reaches your desired consistency. Taste and adjust seasonings.

3/ Place the kale into a large bowl and drizzle with olive oil, pinches of salt and pepper, and the lemon juice. Massage the leaves until they soften and wilt down. Portion into serving bowls with the quinoa, watermelon radish, avocado, herbs, and broccolini. Season to taste with additional olive oil, lemon juice, salt and pepper. Add the roasted chickpeas and serve with dollops of pea pesto.

From loveandlemons

03/21/2022

“You cannot , but you can be the reason changes.” Roy T. Bennet

03/21/2022

I love getting outside the park and exploring new areas. I’m so glad we have this near our home!

03/20/2022

I’m so to see the first signs of spring!

03/20/2022

Healthy Tips on how to keep those cholesterol levels low

Avoid eating saturated fat

Unhealthy, calorie-dense foods don't benefit our overall digestive system and can lead to health conditions. A diet that's full of fresh vegetables and fruits offers us antioxidants that have been shown to prevent LDL cholesterol from becoming problematic.

03/20/2022

Roast the tomatoes ahead of time, and this recipe comes together in a flash.

Linguine with Lemon & Tomatoes

Ingredients:

1 cup Roasted Tomatoes
4 very thin slices
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 tablespoon lemon juice
6 ounces linguine pasta
1 1/2 cups
1 tablespoon fresh thyme
3 ounces fresh mozzarella, torn
¼ cup toasted pine nuts
½ cup fresh basil
Sea salt and freshly ground black pepper

Instructions:

1/ Preheat the oven to 350°F and line a small baking sheet with parchment paper.

2/ Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 15 to 20 minutes or until they’re golden brown around the edges. Finely mince the lemons and set aside.

3/ In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.

4/ Prepare the pasta according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water. Scoop the hot pasta into the pot, along with the reserved pasta water, the arugula, and toss. If necessary, gently heat until the arugula wilts and the pasta is warmed through. Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve.

From loveandlemons

03/20/2022

“With the day comes new and new .” Eleanor Roosevelt

03/20/2022

I'm in the mood for a hike. Let's go to and do some exploring!

03/19/2022

Just like the first day of the year, I’m feeling full of energy and ready to take on anything!

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