Healthy Eating Blog Is Moving ...

All future Healthy Eating blog posts will be made to my new Healthy Eating Advisor blog

Some of the info on this blog will be moved to the new blog, but not all. So you may want to bookmark this page to come back to some favorite recipes or other useful healthy information.

Come visit me on the new Healthy Eating Advisor blog and let me know what you think.

Pepper, Mushroom & Green Bean Stir Fry

1 cup onion cut into 1/2" pieces
1 cup mushrooms, sliced
1 cup red bell peppers cut in 2" thin strips
1 cup green beans cut in 1" pieces
1/2 cup chopped cilantro
marjoram to taste (optional)
thyme to taste (optional)
Celtic Sea Salt to taste
1 tablespoons coconut oil
bone broth, chicken broth or water

Melt the coconut oil in a good quality skillet.
Saute the onions for about 1 minute.
Add the mushrooms, bell peppers and green beans and saute for another minute.
Add a small amount of broth or water, cover and simmer on low heat until the beans are just slightly tender.
Add seasonings and stir. You may substitute your favorite herbs or spices.
Add cilantro and turn off the heat.
Let sit for a few minutes then serve.
Enjoy!

Find more healthy recipes here.

Making Healthy Eating Easy

Have you ever thought that you should eat healthier, but have put it off because of the time it would take to figure it out?

Here are some tools to make healthy eating easy for you:

• Free healthy eating e-class
  
• Easy to follow Healthy Eating e-book
  
• Healthy recipes
  
• Your Personal Food Planner - to make the transition very easy
  
• Healthy Cooking Classes

These tools are easy to use. And if you follow the program in the healthy eating e-class, you will be eating healthfully in no time at all!

Tasty Veggie Dip

1 cup filtered water
2/3 cup raw sunflower seeds
1/2 teaspoon Celtic Sea Salt
1 thin slice fresh onion
1 clove fresh garlic
1 heaping teaspoon Italian Herbs
3 tablespoons raw, unfiltered, apple cider vinegar
1/4 cup extra virgin olive oil (optional)

Place all ingredients in a blender and blend until creamy and smooth.
Chill at least 30 minutes before serving.

This is great with all kinds of raw veggies and is a healthy alternative to Ranch dressing. It can also be used as a salad dressing.

Adapted from Sunny Salad Dressing in The Guilt-Free Gourmet: A Vegan Cookbook & Lifestyle Resource Manual

Meat and Vegetable Curry

2 large onions, chopped
2 bell peppers, chopped (organic only)
2 tablespoon extra virgin olive oil or coconut oil
1 cup frozen corn (organic)
1 cup green beans cut in 3/4 inch pieces (organic only)
1/4 cup lime juice
1 pound ground meat (grass fed beef, lamb or free range turkey)
2 cans or 2 heaping cups home cooked dried organic beans (black, kidney or pinto)
1 28 ounce can of organic tomatoes
2 teaspoons ground cumin
2 teaspoons coriander
2 teaspoons turmeric
6 cloves of garlic sliced, chopped or minced
1-2 cups fresh cilantro, chopped
4 teaspoons Celtic Sea salt

Cook ground meat and set aside.
Saute onion, bell pepper and garlic in a little water.
Add frozen corn and green beans.
Add olive or coconut oil and lime juice.
Add Celtic Sea salt, cumin, coriander and turmeric. Stir until spices are evenly distributed.
Add meat, beans and canned tomatoes. Simmer 5-10 minutes or until thoroughly warmed.
Add chopped cilantro. Mix. Cover pan. Turn off heat. Let sit 5-10 minutes before serving.

Serve over brown rice or quinoa with a large tossed salad.

There are enough vegetables in the curry, but I like to also serve steamed or sauteed greens along with this.

This is one of my family's favorites.

This recipe freezes well. Store in glass freezer-safe dishes. Cool uncovered before freezing.