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Roasted Carrots and Onion with Honey Balsamic Dressing This is great to go with a good piece of roasted meat! Ingredients 2 bunches baby carrots, ends cut off 10 small white onions, peeled, cut in half 2tbs olive oil 3tbs balsamic vinegar 2tbs honey Instructions Preheat a fan-forced oven to 180o Celsius/350o Fahrenheit. Line a baking tray with baking paper, spread carrots and onions on tray. In a small bowl combine olive oil, balsamic vinegar and honey. Drizzle evenly over vegetables and toss to coat. Place in oven and bake for 30‐40minutes or until vegetables are tender and golden. From the author of the Paleo Cookbooks. Relevant Searchhealthy recipes
Is there a gluten free healthy pasta salad recipe? I know you don’t typically think about pasta salad in the winter! But we are having a relatively mild winter and I need some new recipes… so here we go. We start out with Trader Joe’s rice pasta. We love this stuff and in our opinion it is the best rice pasta on the market! First cook your gluten free pasta to a few minutes before being done. They call that al dente,,, I think. (I just know that if I think it needs two more minutes before being done, that is perfect for pasta salad.)* Second, if your vegetables aren’t already chopped, get that done! You can use any vegetables you want. I like: bell peppers** broccoli carrots onions zuchinni celery Dressing: You can use any Italian dressing,, I like to make my own with oil, balsamic vinegar, salt, pepper, garlic, basil and thyme. NOTE: * I usually add a pinch of salt and a shake of olive oil while cooking the pasta NOTE:** I like to use yellow, orange and red bell peppers to give the salad some nice color. After the pasta has been drained, rinse in cold water to stop the cooking process. Mix everything together. (Olives are nice if no one is allergic to them.) and refrigerate for a few hours minimum.