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Eat Healthy

Lemon Water: The Water With A Kick!

July 28, 2016
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Eat Healthy

WATER…we all know we need it to stay hydrated, but sometimes we need a little kick, in order to get our daily allowance. So why not kick your water up a notch with this recipe, especially for those who don't like water. ENJOY!!!  INGREDIENTS: 1/2 or a whole lemon (sliced) 1 small orange (sliced) 1 kiwi (sliced) Fresh purified water DIRECTIONS: Mix lemon, oranges, kiwi, in a water bottle. And drink up. COOK’S NOTE: You can make a pitcher of water w/ a kick and keep in the refrigerator, but the water should not sit longer than a day because it won’t taste as fresh. You can add limes also, but it tends to make the water bitter if it sits for a long period of time. #WhatscookinKJ...

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Salmon With A Balsamic Maple Glaze

July 28, 2016
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Eat Healthy

What a way to jazz up salmon with a sweet and savory glaze. Even better the sweetness does not come from white refined sugar. ENJOY!! INGREDIENTS: 3/4 cup balsamic vinegar 2 tablespoon maple syrup 1tablespoon Dijon mustard 1large garlic clove, minced Olive oil cooking spray 4 (5-6 ounces) salmon fillets, skinned 2 tablespoons olive oil 1 zest of a lemon 3 sprigs of green onions chopped Sea salt and pepper DIRECTIONS: Preheat oven to 400 degrees In a small saucepan, bring the vinegar, maple syrup, mustard and garlic, lemon zest to a boil over medium heat. Reduce the heat and simmer until thick, about 12 to 14 minutes. Then let glaze cool. Spray a baking sheet with olive oil. Put salmon fillets on prepare baking sheet. Coat both sides of salmon with olive oil and season with salt and...

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Cauliflower Pilaf

July 28, 2016
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Eat Healthy

Finally, we can have rice and carbs too! This is cauliflower that has been riced. You will not miss CARBS at all. ENJOY! INGREDIENTS: 1 bag rice cauliflower 1 small onions 4 baby carrots (chopped) 1 teaspoon of fresh thyme (chopped) 1Tablespoon fresh Italian parsley chopped) optional 1Teaspoon olive oil (optional) 1/3 or 1/4 cup chicken broth Sea salt and black pepper (to taste) 1Tablespoon butter (optional) DIRECTIONS: Cook rice cauliflower according to directions on bag (add salt) In a medium sauce pan over low heat, combine carrots, onions, thyme, oil, chicken broth, salt and pepper until carrots and onions are slightly tender Add mixture to the rice cauliflower with butter and fluff with a fork. Serve! COOKS NOTES: You can find rice cauliflower at Trader Joes. Add any vegetables to it or just have it with butter, add scrambled eggs and...

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Whats Cookin’ Kj: KALE CHIPS

March 23, 2016
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Eat Healthy

 Kale Kale Kale! One of the healthiest green vegetable on the planet, ENJOY!!  INGREDIENTS: 1-2 brunches of kale (break into bite size pieces) Olive oil or Grapeseed oil sea salt  DIRECTIONS: Preheat oven to 275 degrees.  Cut the rib out of the kale and break into bite size pieces. Wash and dry kale.   Put clean dry kale in a large bowl and coat with oil. Then toss on baking sheet, sprinkle with salt.  Put in oven cook for 20-30 minutes until crisp. COOK’S NOTE: The dryer the kale the more crispier it will be. #Whatscookinkj...

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FOODS THAT HELP PREVENT ILLNESS!

March 17, 2016
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Eat Healthy, Uncategorized

It's time to live for the future instead of just for the moment. Your young looks and attractive body can't take care of itself.  If you neglect your body now, you open the doors to many diseases tearing it apart. At some point you may think my body is indispensable, but the truth is...

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Blanched Veggies with Buttermilk Dip

March 2, 2016
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Eat Healthy

Turn your bland veggies into a side dish that’s delicious with any meal. ENJOY!! INGREDIENTS: Asparagus, Cauliflower, Broccoli, Green olives (optional) 1 cup buttermilk  1cup sour cream 1/2 cup fresh dill (chopped) 1/4 teaspoon lemon zest (finely grated) 1 tablespoon fresh lemon juice Sea salt and black pepper to taste  DIRECTIONS: In a large pot of boiling salted water add cauliflower, broccoli, asparagus for 1-2 minutes just tender. Remove veggie and transfer to a bowl of ice water and let cool completely, then remove and pat dry. Combine buttermilk, sour cream, dill, lemon zest, and juice in a bowl. Season with salt and pepper. Refrigerate for a least 2 hours up to 1 day; stir until smooth. Before serving, arrange veggies on a platter or plate and serve with dip.  COOK’S...

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