Healthy Tuesday

Healthy Tuesday Welcome to Healthy Tuesday Lifestyle page. We love to share healthy recipes and tips.

02/22/2024

. "Family is a unique gift that needs to be appreciated and cherished, even when they're driving you crazy." - Jenna Morasca

Blueberry Buckle / fluffy cake with blueberriesIngredients- ½ cup unsalted butter, at room temperature- ½ cup sugar- 1 e...
02/21/2024

Blueberry Buckle / fluffy cake with blueberries
Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 cups blueberries
- Streusel Topping
- 1/3 cup sugar
- 1/3 cup flour
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter

Preparation
Cake

Preheat oven to 350 F.

Cream together butter and sugar until pale yellow and creamy.

Add egg and vanilla and beat on.

Sift together flour, baking powder and salt.

Add Alternately with milk until incorporated. Scrape batter into cake pan and spread evenly.

Sprinkle blueberries on top of batter.

Topping

In small bowl blend sugar, flour and cinnamon.

Cut in butter with your fingers until crumbly and no large bits of butter are visible.

Sprinkle on top of berries.

Bake for 45-50 minutes. Allow to cool Before serving.

Source: Foodista

Carrot Spice CakeIngredients- 1 cup unbleached all-purpose flour- 1/2 cup whole wheat flour- 1 cup evaporated cane juice...
02/20/2024

Carrot Spice Cake
Ingredients
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup evaporated cane juice (or substitute sugar)
- 2 tsps. baking soda
- 1/2 tsp. salt
- 2 tsps. ground cinnamon
- 1/2 tsp. ground nutmeg
- 3 T coconut oil, melted
- 1 large egg
- 1 T ground flax seed + 1 T water (or substitute 1 egg)
- 2 cups grated carrot (about 2 large carrots)
- 1 cup canned crushed pineapple, drained
- 1/2 cup applesauce
- 1/2 cup golden raisins
- 2 T butter, softened
- 1 (8 oz.) block 1/3 less-fat cream cheese, softened
- 4 1/2 cups powdered sugar
- 2 tsps. vanilla extract

Preparation
Preheat oven to 32

Spray 2 9" round baking pans with cooking spray & dust with flour.

Combine flours, sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl, stirring well with a whisk.

Combine oil and eggs; stir well.

Stir egg mixture, grated carrot, pineapple, and applesauce into flour mixture.

Pour batter into prepared pans.

Bake at 325 for 35 minutes or until a toothpick inserted in the center comes out clean.

Let sit in pans for 5 minutes, then invert onto wire racks and cool completely.

For frosting, beat together butter and cream cheese until smooth.

Add powdered sugar and vanilla just until mixed.

Spread frosting between layers and then over cake.

Source: Foodista

02/20/2024

"The purpose of our lives is to be happy." - Dalai Lama

Cannellini Bean and Asparagus Salad with MushroomsIngredients- 1 1/4 cups dried cannellini (white kidney) beans (3 3/4 c...
02/18/2024

Cannellini Bean and Asparagus Salad with Mushrooms
Ingredients
- 1 1/4 cups dried cannellini (white kidney) beans (3 3/4 cups cooked)
- handful of dried curry leaves, crumbled (or 1 bay leaf)
- 1/4 cup fresh tarragon
- 1 clove garlic, minced or crushed
- juice from 1 lemon (3 tablespoons)
- 1 teaspoon grated lemon zest
- 1/2 cup olive oil
- 2 teaspoons olive oil
- fresh cracked black pepper to taste
- 1 teaspoon sea salt, or to taste
- 8 large white mushrooms, sliced
- 8 large white mushrooms, sliced
- 1 to 1 1/2 teaspoons Dijon or grain mustard, to taste

Preparation
Rinse the cannellini beans and soak for 8 hours or overnight in several inches of water.

Drain and rinse, then transfer to a medium saucepan and cover with fresh water.

Add the curry leaves or bay leaf and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart.

Drain and transfer to a large salad bowl.Meanwhile, snap the woody ends off of the asparagus spears and steam the spears for 6 minutes or until just tender but still retaining their crunch.

Transfer to the salad bowl.Now cook the mushrooms.

Heat the oil in a large skillet over high heat. As soon as the oil is hot, drop in the mushrooms and cook, stirring constantly, for 5 minutes or until the mushrooms begin to brown and lose some of their liquid.

Transfer to the bowl with the asparagus.To make the dressing, combine the tarragon, lemon zest, garlic, lemon juice, olive oil and mustard in a small food processor or blender. Process until smooth.

Pour the dressing over the salad, season with salt and pepper, and toss.

Serve at room temperature or chilled.

Source: blogspot.com

Recipe: Grilled Chicken and Vegetable SkewersIngredients:- 1 lb boneless, skinless chicken breasts, cut into cubes- 1 re...
02/17/2024

Recipe: Grilled Chicken and Vegetable Skewers

Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into cubes
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, cut into chunks
- 1/4 cup olive oil
- 2 cloves of garlic, minced
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
- Optional: 1 lemon, cut into wedges for serving

Instructions:

1. In a large bowl, combine the olive oil, minced garlic, paprika, oregano, salt, and pepper. Mix well to create a marinade.
2. Add the chicken cubes to the marinade and mix until evenly coated. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 30 minutes, or overnight for best results.
3. Preheat your grill to medium-high heat.
4. Assemble the skewers by alternating between chicken cubes and vegetable chunks.
5. Place the skewers on the preheated grill and cook for 10-12 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are slightly charred.
6. Remove from the grill and let it rest for a few minutes.
7. Serve the skewers with lemon wedges on the side for squeezing over the top, if desired.

These Grilled Chicken and Vegetable Skewers are not only delicious, but also a healthy and balanced meal. The chicken provides lean protein while the vegetables add fiber, vitamins, and minerals. Grilling the skewers gives them a nice smoky flavor without adding extra fat. This recipe is also customizable, so feel free to add or substitute your favorite vegetables. Enjoy these skewers as a main dish with a side of whole grain rice or quinoa, or serve them as appetizers at your next barbecue.

Here's a photo of the finished dish for inspiration

We hope you enjoy this healthy and tasty recipe. Happy grilling!

02/16/2024

"Friendship is not about who you've known the longest, it's about who walked into your life and said, 'I'm here for you'."

Curry Spiced CarrotsIngredients- 1 bunch of small fresh carrots – tops trimmed and carrots scrubbed (do not use your pee...
02/16/2024

Curry Spiced Carrots
Ingredients
- 1 bunch of small fresh carrots – tops trimmed and carrots scrubbed (do not use your peeler).
- Chopped cilantro or parsley for garnish.
- 2 tablespoons curry powder
- 3 garlic cloves
- Kosher salt and freshly ground pepper (I used about ½ tsp of each divded).
- 2 Tbs fresh lemon juice (about 1 lemon).
- Lime wedges for garnish
- 5 Tbs good olive oil – divided
- ½ Cup Greek plain yogurt – divided
- ¼ tsp turmeric

Preparation
Preheat oven to 42

Mix curry powder, half of the garlic, 1/4 cup yogurt, and 3 tablespoons of olive oil in a large bowl until smooth. Season with salt and pepper to taste. You can dip the carrots and twirl them around in the mix or you can use a barbecue brush to paint the mixture on.Roast carrots for 25-30 minutes on a rimmed baking sheet in a single layer, turning twice during roasting.In a separate small skillet heat turmeric and 2 tablespoons of olive oil swirling the skillet until fragrant (about 2 minutes).

Remove from the heat.

Whisk lemon juice, remaining garlic, and 1/4 cup yogurt in a small bowl.

Add the turmeric and mix well. Season with salt and pepper to taste.

Place carrots on a platter, drizzle with yogurt mix and serve with lime wedges.

Source: Foodista

Pork Chops With Blueberries & ThymeIngredients- 4 pork chops, 1-inch thick- 2 tablespoons minced fresh thyme- 1/2 teaspo...
02/15/2024

Pork Chops With Blueberries & Thyme
Ingredients
- 4 pork chops, 1-inch thick
- 2 tablespoons minced fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon olive oil
- 2 tablespoons unsalted butter
- 1/2 cup homemade chicken stock (or store-bought low-sodium chicken broth)
- 3/4 cup ruby Port or Merlot
- 1/2 cup blueberry jelly
- 1/2 cup fresh blueberries

Preparation
Preheat the oven to 400 F.

Grind the thyme, salt, black pepper, and olive oil in a mortar and pestle or spice mill to form a paste. Rub pork chops with a total of 1 1/2 tablespoons of the thyme mixture.

Let the chops rest at room temperature for 30 minutes.

Melt the butter in heavy large skillet over medium heat until it begins to brown.

Add the chops and cook until well browned, about 3 minutes per side.

Transfer the chops to an oven-safe dish and finish cooking in the oven for about 10 to 12 minutes or until the pork reaches an internal temperature of 145 F.

Let rest for 4 to 5 minutes before serving.

While the pork is resting, add the chicken stock, Port, and remaining thyme paste to the skillet used to brown the chops and boil vigorously until the liquid is reduced to 3/4 cup, about 7 minutes.

Add the blueberry jelly and bring to boil. Reduce the heat to medium and simmer until the sauce is thickened and reduced to about 3/4 cup, about 4 minutes. Stir in the fresh blueberries and cook until heated through, about 1 minute. Season to taste with salt and black pepper. Spoon the sauce over the pork chops and serve.

Source: Foodista

02/13/2024

"Taking care of your body is a crucial part of taking care of your mind."

02/13/2024

"Happiness is not the absence of sadness, but the ability to move on from it." - Unknown

Key Lime CocktailIngredients- 1/2 cup crushed graham cracker crumbs- 12 ounces (1 ½ cup) vanilla infused Grey Goose vodk...
02/13/2024

Key Lime Cocktail
Ingredients
- 1/2 cup crushed graham cracker crumbs
- 12 ounces (1 ½ cup) vanilla infused Grey Goose vodka (or G.G with
- 12 ounces (1 ½ cup) light rum
- 12 ounces (1 ½ cup) light rum
- 1/2 cup lime juice
- 3/4 cup Coco Lopez cream of coconut

Preparation
Moisten the rim of chilled martini or parfait glasses with a sliced lime then press the glasses into a saucer of graham cracker crumbs to coat.

Combine the liquid ingredients in a pitcher with ice to blend and chill. Strain into the rimmed glasses.

Source: Foodista

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