6 Great Healthy Dessert Ideas to Sweeten Your Fabulous Weekend

When health is a top concern — whether it is because you’re dieting or simply living a healthy lifestyle — a dessert can seem off-limits. But they don’t have to be! There are several ways to satisfy a sweet tooth without jeopardizing your health goals.

Cantaloupe and Greek Yogurt Tart with Mint

Greek Yogurt Raspberry Chocolate Mousse For Two

Funfetti Mug Cake

Tart Cherry Frozen Yogurt

Greek Yogurt Cupcakes with Blackberry Frosting

Crepes with Greek Yogurt Cream

3 Most Awesome Wordpress Widgets of the Week

1 Seriously Delicious Salmon Recipe Healthy to Lick Your Fingers

SALMON RECIPE:

Clean Eating Baked Thai Salmon

Ingredients

6 x 6 oz sockeye salmon fillets, skin on or off
Pinch of salt
1/2 cup + 2 tbsp Thai sweet chili sauce, divided
2 – 3 tbsp green onions, chopped
Cooking spray (I use Misto)

Directions for salmon recipe

In a large baking dish, lay down salmon fillets in a row. Each fillet – sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).

Turn on oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).

Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.

Storage Instructions: Refrigerate covered for up to 3 days.

MORE DELICIOUS RECIPES:

Refreshing Delicious Salad for This Great Weekend 1 Recipe

FOLLOW ME ON PINTEREST

This is Where Cinnamon Comes From Beautiful Trees and 1 Recipe

CINNAMON TREE

Cinnamon

Cinnamomum zeylanicum, evergreen tree of the laurel family (Lauraceae) native to(Ceylon), Malabar Coast and Myanmar (Burma), also cultivated in South America and the West Indies for the spice consisting of its dried inner bark.

It was once more valuable than gold. In Egypt it was sought for embalming and witchcraft.

In medieval Europe it was used for religious rites and as a flavoring. Later it was the most-profitable spice in the Dutch East India Company trade. In modern times it is used to flavor a variety of foods and drinks; in Europe and the it is especially popular in bakery goods.

RECIPE (double or triple amounts of each ingredient for more people)

Cinnamon
2 teaspoons of honey
1/4 of a lemon
1 cup of water

Step 1 –
Boil in 1 cup of water. Pour the boiling water on the cinnamon. Cover it and let it seep until it is warm enough to drink.

Step 2 –
Add honey when the water is cool. Drink 1/2 of this before going to bed.

Step 3 –
The other half should be covered and refrigerated and this should be consumed in the morning. Do not re-heat it in the morning.

FOLLOW ME ON INSTAGRAM

Refreshing Delicious Salad for This Great Weekend 1 Recipe

REFRESHING SALAD RECIPE

(with pineapple, cucumber and charbroiled chicken)

INGREDIENTS

Refreshing pineapples!

1/3 cup (80ml) pineapple juice
1 tablespoon brown sugar
1 tablespoon soy sauce
500g Chicken Thigh Fillets, chopped
1 small pineapple, peeled, thinly sliced crossways
200g pkt 4 Leaf Salad
250g cherry tomatoes, halved
1 carrot, peeled, cut into long matchsticks
1 small red onion, thinly sliced
1 Cucumber, halved lengthways, thinly sliced

METHOD

1. Combine the pineapple juice, sugar and soy sauce in a large bowl. Add the chicken and toss to coat. Set aside for 10 mins to develop the flavours. Thread the chicken pieces onto 4 metal skewers. Reserve the marinade.

2. Heat a barbecue grill or char grill on medium-high. Cook the chicken skewers for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

3. Meanwhile, cook pineapple on grill for 2 mins each side or until lightly charred.

4. While the pineapple is cooking, place the reserved marinade in a small saucepan. Bring to the boil over high heat. Cook for 3 mins or until mixture thickens slightly. Set aside to cool.

5. Arrange salad leaves, tomato, carrot, onion, cucumber, pineapple and chicken skewers on a large serving plate. Pour over marinade in the pan. Season.

FOLLOW ME ON INSTAGRAM

Original Caesar Salad Comes From…? 1 How to Make it Video Enjoy

Caesar Salad Was Invented in Tijuana, Mexico by…

Caesar Cardini had originally operated a restaurant in San Diego, California, but relocated to Tijuana, Mexico with the advent of Prohibition. Like many restaurateurs, Cardini believed that a fine meal on-the-town required cocktails before dinner and wine with dinner. In Tijuana, he could offer both.

According to Caesar’s daughter Rosa, her father invented the salad when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.” Caesar salad is the most spectacular salad in the world!

JOIN ME ON INSTAGRAM

Potato Salad Recipe Delicious Idea for Summer Party! 4 Mouthwatering Pictures

Leave a comment

Potato Salad Recipe Ingredients:

Approx 2 pounds small potatoes or 5 medium russets
eggs, hard boiled
diced onion
chopped celery
mayonnaise
yellow mustard (hot dog/ball park type)
salt
black pepper
ground (dry) mustard
dill (fresh or dry, same amount)
bacon cooked to crisp

Instructions:

Cut the potatoes into chunks and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. While the potatoes are boiling, hard-boil two eggs and dice the celery and onions.

When the potatoes are fork-tender, drain them into a colander and cool them to room temp. Dice the potatoes into bite-size pieces into a large bowl, leaving several of the potatoes with the skins on for a rustic feel.

When the eggs are hard-boiled and cooled, dice them as well, adding them to the bowl.

Fold in the mayonnaise (the amount listed is correct), dill, pepper, mustard, ground mustard and a small sprinkle of salt.

Last stir in the bacon and vigorously blend the potato salad with a spoon giving it a good, hard stir to smash some of the potatoes.

If there are too many chunks, use the side of your spoon to break them up. Once it’s completely blended, taste and if you like, add a bit more salt. Garnish with dill and chill it for at least an hour or two before serving.

We’re a cold salad all summer long household. Italian Pasta Salad is another favorite of ours with everything from burgers to ribs.

Enjoy!

FOLLOW ME ON INSTAGRAM

Greek Salad My #1 Favorite Recipe I Know You Will Love it!

MOST DELICIOUS ORIGINAL GREEK SALAD

INGREDIENTS FOR DRESSING

2 tablespoons dried oregano
1/4 cup red wine vinegar
1 cup extra virgin olive oil
2 large garlic cloves, mashed
Salt
Freshly ground black pepper

INGREDIENTS FOR SALAD

2 teaspoons salt

1 medium red onion, halved and thinly sliced

3 tomatoes, cut into wedges

1 cucumber, peeled and cut into chunks (cucumber is great for your health)

1 green bell pepper, seeded and sliced

1 red bell pepper, seeded and sliced

1/4 cup chopped fresh basil

1/2 cup pitted and halved black or green olives (both are my favs)

2 tablespoons fresh Italian parsley (the one I prefer)

6 ounces feta cheese, sliced

6 lemon wedges

INSTRUCTIONS:

For Dressing:

Combine all the ingredients in a jar, shake well and let stand for 30 minutes. Leftover dressing can be stored in the refrigerator for up to 5 days.

For Greek Salad:

In a bowl, combine salt with 2 cups water and add the red onion slices. Let the onions soak for 15 minutes then rinse and drain well.

In a large bowl toss the tomatoes, cucumbers, and peppers with the basil and enough of the dressing to coat vegetables well.

Adjust the seasonings. Plate in a high mound on a large plate and garnish with olives, parsley, feta and lemon wedges and serve.

FOLLOW ME ON INSTAGRAM

Travel Greece to the Beauty of Summer in The Greek Isles and 3 Dinner Suggestions!

Vanilla Comes From these Exotic Plants and 4 Primary Countries … Enjoy Reading!

Leave a comment

VANILLA FARM IN MEXICO

True vanilla flavor comes from the cured seed pod (bean) of the vanilla orchid. The properly prepared pod contains vanillin and 100s of other flavor compounds.

These orchids are the only orchids that produce an edible seed. The primary producers of these beans are tropical areas: Mexico, Madagascar, Indonesia, Papua New Guinea.

Planifolia vs tahitensis

There are two distinct types of vanilla orchid:

1. V. Planifolia beans have a strong, familiar flavor, it is often called ‘Madagascar Bourbon’. Planifolia is the same variety grown in Mexico.

2. V. Tahitensis is a weaker vanilla with ‘fruity, floral, and sweet’ flavors created by the compound heliotropin. Tahitensis is a mutated form of a planifolia orchid from Tahiti, though most tahitensis is now grown in Papa New Guinea. This kind is favored by pastry chefs.

LA VANILLE DE MADAGASCAR ROUGE FENDUE OU NOIRE GOURMET

Le parfum relaxant de la vanille de Madagascar rouge ou noire gourmet vous transportera vers des destinations sensorielles mémorables

If vanilla is one of your favorite scents, you should consider growing it, so that you can have your own beans. From these beans, you can make your own essence, and appreciate your effort all the more.

Now days these beans are grown in several distinct regions of the world. This produces beans with unique regional characteristics and attributes, each particularly suited to different uses.

The fruit, a long capsule, reaches its full length of about 20 cm (8 inches) in four to six weeks but may take up to nine months to mature. As soon as they turn golden green at the base, the unripe pods are harvested.

FOLLOW ME ON INSTAGRAM

Tempura Zucchini Flowers Steak and 1 Exotic Easy Recipe

Tempura Zucchini Flowers Steak

Food that is cooked and served on a plate in a creative and artistic way to satisfy your vision and leaves a unique flavor on your palate, is the kind of food that also feeds your soul.

EASY RECIPE

Heat oil. Quickly stir-fry beef over high, and season with garlic, salt and pepper. …
Add zucchini and stir-fry briefly. Season with green onion, sesame seeds and oil, soy sauce, chili pepper, and salt.
Return beef to pan, stir once to combine, and transfer to serving plate. Garnish with shredded chili if you like.

FOLLOW ME ON INSTAGRAM

5 Summer Awesome Refreshing Drinks Ideas to Hydrate you and Make you Happy!

DELICIOUS SUMMER DRINKS

I grow mint, strawberries and watermelon on my yard, and this refreshing beverage is a wonderful way to use them all. You can add only mint and strawberries. Flexibility is the key! Ah, For extra flair, add some ginger ale.

MINT STRAWBERRY WATERMELON

A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it’s a pretty garnish.

LEMONADE WITH A TAD OF ROSEMARY….Ahh refreshing!

Agua frescas are refreshing fruit drinks they sell all over Mexico, and that you can find in this country at almost any taqueria. They’re cooling and sweet and are great alongside spicy food.

This is a cucumber juice base that seems to have the effect of lowering one’s body temperature. (Gives new meaning to the phrase “cool as a cucumber”.)

CUCUMBER LIME MINT

Making long blackberry shrub drinks is a creative way to use up extra fruit all the way summer. They are as colorful and refreshing as a summer drink should be.

MORA LARGA: LONG BLACKBERRY WITH MINT

MELON MINT AGUA FRESCA…Delicious!

FOLLOW ME ON INSTAGRAM

Gardening and Harvesting Yummy Fruit and Veggies in Summer 2019

%d bloggers like this: