Healthy Habits Daily

10/11/2021

15/10/2021

Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad w/ Creamy Vegan Honey Mustard Dressing🌿

This salad has a delicious variety of veggies, cozy roasted potatoes, and hearty chickpeas and quinoa, which makes it a perfect lunch or dinner to have on hand in the fridge.

2 cups baby potatoes, quartered
1/2 tsp each kosher salt and pepper for roasting potatoes
1 to 2 tbsp olive oil for roasting potatoes
1 cup uncooked quinoa
Juice of 1/2 lemon plus more for serving
2 bell peppers, diced
8 oz. cremini mushrooms, quartered
1 tbsp olive oil
1/4 tsp each kosher salt, pepper, garlic powder for cooking bell peppers and mushrooms plus 1 tsp dried oregano
3/4 cup halved cherry tomatoes
1/4 cup chopped kalamata olives
Fresh parsley for serving, optional
1 15 oz. can chickpeas, drained and rinsed
1 tsp olive oil
1/4 tsp each kosher salt, pepper, garlic powder and paprika for chickpeas

Enjoy!

Credit: Vegan For Beginners

08/09/2021

Guacamole stuffed tomatoes are a fun and tasty appetizer that's bursting with fresh flavors and will brighten up any serving platter!

Ingredients
20 cherry tomatoes
3 avocados, ripe
1/2 small onion, finely diced
3 tablespoon fresh cilantro, finely chopped
1 jalapeno , seeds removed and finely diced
2 garlic cloves, minced
1 lime, juiced
1/2 teaspoon salt

Instructions
Slice each cherry tomato in half lengthwise and scoop out the seeds with a small spoon.

Slicing cherries for guacamole stuffed tomatoes.

In a mixing bowl, add the avocados, onion, cilantro, jalapeno, lime juice and salt. Stir everything together until it's combined.

Mixing guacamole for guacamole stuffed tomatoes.
Make a piping bag by cutting the corners of a ziplock bag and squeeze a small mound of guacamole into each tomato half.

Credit: Downshiftology

27/08/2021

This balsamic chicken and tomatoes dish I just had for lunch was amazing. A must try!

How to make Balsamic Chicken with Tomatoes:

Mix together the honey, vinegar, mustard, garlic, and salt and pepper in a bowl big enough to hold the chicken. Add the chicken to the marinade and mix everything around to coat the chicken. Place in the refrigerator for up to an hour, if you have the time; otherwise, the chicken can sit out for 20 minutes at room temperature. Remove the chicken from the marinade and pat the pieces dry with a paper towel. Hold on to that marinade, though—you’ll need it later.

Next, preheat the oven to 425 degrees, and find a large, oven-safe skillet. Over medium-high heat, heat the olive oil until shimmering. Brown the chicken in a single layer, without crowding, skin side down. Cook the chicken until it is nicely browned, 2-3 minutes at least, more if necessary.

Bright and budget-friendly, this recipe for Balsamic Chicken and Tomatoes Recipe is ready to become your default weeknight dinner. Ready in about 30 minutes—just enough time to make a big salad or warm up some crusty bread to sop up all that delicious pan juice.

When the chicken skin is beautiful and crisp looking, flip it in the skillet and add the tomatoes. Cook until the tomatoes burst and release their juices, then pour in reserved marinade (it’s okay, it will cook and be safe to eat!) and rosemary sprigs. Bring this mixture to a boil then move the skillet to the oven to bake the chicken until finished. No need to cover the skillet, either. Keep that crispy skin in tact!

Bright and budget-friendly, this recipe for Balsamic Chicken and Tomatoes Recipe is ready to become your default weeknight dinner. Ready in about 30 minutes—just enough time to make a big salad or warm up some crusty bread to sop up all that delicious pan juice.

Bake at 425 degrees for about 20 minutes. Chicken is safe to eat when its internal temperature reaches 165 degrees. Remove it from the oven, removing the stems of the rosemary if that’s the herb you chose, and let rest for about 5 minutes before serving. This lets the chicken reabsorb some of the juices, making things extra, extra juicy.

Credit: culinaryhill

23/08/2021

Fun fact!

19/08/2021

Frozen vegetables are are even more nutritious than non-frozen veggies.

It's a misconception that vegetables lose all their power when they're frozen solid. in fact, they're usually frozen shortly after being picked, at the height of ripeness. Non-frozen veggies or off-season veggies are usually picked before they're ripe and can lose a lot of nutrients on the way to the grocery store because of heat and light exposure.

15/08/2021

Today’s Dietitian list of the year’s top superfoods!

15/06/2021

Made this Honey Lemon Vinaigrette on Peach Cucumber Salad today! SO GOOD!

Honey Lemon Vinaigrette on Peach Bacon Salad - a vinaigrette recipe that goes particularly well with salads containing summer fruits and berries like peaches and plums or strawberries & raspberries.
Ingredients
For the vinaigrette
3 tbsp freshly squeezed lemon juice
1/2 tsp finely minced lemon zest
2 tbsp extra virgin olive oil
pinch salt and pepper to season
1 tsp honey
1 teaspoon chopped fresh thyme or other fresh herbs
For the salad
Romaine lettuce
diced cucumber
slices fresh peach
crisp cooked smoked bacon chopped
Instructions
Whisk together all of the ingredients for the vinaigrette or shake together well in a covered mason jar.
Pour over the assembled salad ingredients, toss and serve immediately.

03/06/2021

Stay strong! Don't try solving your late-night cravings with a trip to the drive thru. Greasy, fatty foods get through your system slower than protein and carbs.

03/06/2021

Looking for a dinner idea? Extremely delicious chicken satay marinated for a long time and paired with homemade peanut sauce. Chicken satay is healthy to eat without any guilt!

27/05/2021

Did you know? If you are having trouble sleeping, eggs, yogurts and nuts will help you improve your mood and sleep quality.