For years I’ve been looking to cut back on my coffee habit. I love it and still believe in moderation it’s fine but the truth is, it’s highly acidic which really isn’t the healthiest way to begin the day. In my hunt to find some equally delicious alternatives I found this recipe for a Rooibos Latte on Oh How Civilized. Some of the amazing benefits of Rooibos Tea, a native herb of South Africa, include:
- High in the super-antioxidant compound quercetin. Quercetin is beneficial to the heart, helping reduce the risk of various cancers, fighting viruses and is significantly anti-inflammatory.
- Has a unique set of compounds and nutrients
- Caffeine free which is much healthier for our bodies and makes it a great after dinner or evening treat
- Very little tannin so no matter how long you steep it, it won’t get bitter
Makes 2 cups
1/2 cup water
4 teaspoons rooibos (or 2-3 tea bags if you don’t have loose)
1/2 teaspoon vanilla extract
1 1/4 cup almond milk (or whatever type of milk you prefer)
1/4 teaspoon cinnamon
honey or stevia (optional)
Electric milk frother
A tall container or saucepan to froth the milk
1. Boil water and take off heat. Steep rooibos for about 5 minutes. Add vanilla extract.
2. Heat milk in a saucepan & pour into a tall container. Whisk to create froth.
3. Pour rooibos, then milk into 2 mugs. Add honey or stevia as needed. Top with cinnamon. Enjoy!
With the arrival of spring we happily transition to a lighter fare in our household. This includes lots and lots of salads. I also really love adding fruit in the mix, it gives salads such a welcome burst of flavor! The base of this salad is arugula which has a nice flavor and is chalk full of phytochemicals, anti-oxidents, vitamins and minerals. Arugula is also a part of the cruciferous family of vegetables which host powerful anti-cancer benefits.
For the full recipe visit Yummy Supper.
Now that it’s spring our family will be grilling up a storm. In fact my husband, in anticipation of spring, has already been preparing several meals that way. We’re always looking for new creative recipes to try out in an attempt to avoid the dinner rut we so often find ourselves in. This recipe for Chicken Jalapeno Burgers found on What’s Gaby Cooking looks amazing! We’ll likely lighten it up a bit with the following modifications:
- Omitting the cheddar (sounds amazing but not so healthy)
- Omitting the sour cream….heck when you have guacamole what more do you need?!
For full recipe and instructions please visit What’s Gaby Cooking.
I always get excited when I find a recipe that looks and tastes like a delicious naughty treat, but is actually a cleverly disguised healthy treat! These dark chocolate covered kiwis do just that. I found this recipe on ShowFoodChef.com, and they remind us that One serving of KIWI:
* contains the same amount of fiber as a BOWL of bran cereal.
* contains the same amount of potassium as a banana
* provides the recommended dietary allowance of vitamin C
Folate (good for pregnant women), Lutein (helps prevent age-related blindness), Zinc (healthy hair, skin, teeth), Vitamin E (antioxidant and immune system booster)
This recipe is extremely easy to make, and can be done in just a few minutes of active making time. The only delay is in the freezing of the kiwis. Here is the method.
1) Kiwi – peeled and cut in 1 inch thick rounds, with a popsicle stick in each round. Freeze on a tray in the freezer.
- The best way to peel and cut a kiwi is to slice off both ends of the kiwi, then take a thin spoon, like a cereal spoon, and slide it in between the kiwi skin and the meat, then just slide it around the kiwi, and the fruit should just pop right our of the skin!
2) 1 cup Chopped dark chocolate and 1/2 cup Coconut oil – melted over a double boiler, then cooled to room temp.
3) Dip each Kiwi-pop into the chocolate mixture (it will immediately turn crispy) and place on a tray to refreeze or pass around right now.
I am always on the lookout for a good satisfying after dinner sweet treat. After dinner I just need a little something sweet to balance out the salty dinner. This is a great way to satisfy that sweet craving without the consumption of unneeded calories. This is the perfect treat for a hot summer night. Frozen Greek yogurt covered berries. I have seen a couple of different posts about this particular dish, and they all seem to have a similar technique. Here it is:
- Empty non fat Greek yogurt into mixing bowl. (Vanilla seems to make the most sense)
- Use a tooth pick to dunk each berry into the yogurt
- Use a second toothpick to slide the berry off of the toothpick and onto a baking sheet lined with wax paper
- Freeze until hard
This process does seem a little labor intensive. I would suggest simply dumping the berries into the yogurt, mixing it all up, and then scooping them out with a slotted spoon. Then just push each one off of the spoon onto the wax paper coated baking sheet, and freezing. You can use all kinds of berries for this. But, if you are using strawberries, I would definitely cut them into quarters. I full sized frozen strawberry is not very easy to eat.
Another thing I have seen is using a bamboo skewer and loading up a bunch of berries like a kabob, and then coating that with yogurt, and freezing the whole skewer. That would be fun too! Any way you do it, it will be delicious, healthy, and low calorie.
Photo Courtesy of Laalosh.com
We try to go meatless at least a few times a week around our house. And honestly it’s been a very simple transition for us. There really are so many great recipes that don’t call for meat. I love this one because it incorporates kale, which is one of the healthiest foods around….and a little bonus for my husband as he LOVES mushrooms!
For full recipe and instructions please visit Family of Foodies.