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Lobster – Shrimp Rolls…

It’s been a while since I gave you a delicious recipe…

Part of thriving is eating good food choices and in most cases making your own meals so you know what is in them. Recently I had my FIRST EVER Lobster Roll and it was so amazing I had to find a way to make it at home so I could control the amount of mayonnaise that went into the dish.

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Healthy choices…

Can you believe it is fall upon us already?

During Morning Minutes (the Healthy Mindset Cafe Facebook page Live recordings) we have been talking about the “why” we should keep ourselves healthy.

African American Woman Runner Jogging Outdoors - Fitness, People

 

A few reasons why God wants us to be healthy, fit and well (notice I did not say skinny):

  • We should be Glorifying God (1 Corinthians 10:31)
  • We need to take care of our bodies as they are the temple of God (1 Corinthians 6:19-20)
  • We need to be a good witness to others (Acts 1:8)
  • We will have more energy to do what God has called us to do (Ephesians 2:10

And I know what you are saying now…where do I start? What do I do? Can I even handle this?

  • You start today
  • Identify areas that are weak in your health and start there
  • You can do this with baby steps

You see sometimes it is as simple as eating less fast food and more veggies. Other times maybe it is getting your body to stop

tasty summer fruits on a wooden table. Cherry Blue berries strawberry raspberries Blackberries pomegranate

craving sugar and other foods that may cause you to feel sluggish or ill. It could be just eating smaller meals or eating consistently.

If we take care of our bodies, our heath we can accomplish so much more each day. When we feel good physically, mentally falls into place to. Are you ready to THRIVE with your health?

Baby steps:

  • Eat (1) healthy meal a week, then build up to 6 a week. A cheat day is healthy, it will help you stay on track.
  • Drink more water each day, add a glass each day until you are drinking 1/2 your body weight in ounces
  • Exercise or movement as I like to call it, add 20 minutes a day…one day at a time
  • Take 10 minute mind rest breaks during the day
  • Start your day with the Lord, even if it is only 10 minutes (it will grow)

So are you ready to take the challenge and improve your health starting today so you can THRIVE?

 

 

CALIFORNIA SPRING ROLLS

California Spring RollsINGREDIENTS

    Sauce

  • 1/2 cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) rice vinegar
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 4 tsp (20 mL) wasabi paste
  • 1 tsp (5 mL) sesame oil
    Spring Rolls

  • 1 lb (450 g) cooked shrimp, peeled and deveined, tails removed (about 3 cups/750 mL), coarsely chopped
  • 1/4 tsp (1 mL) salt
  • 2 large carrots, peeled
  • 1 medium seedless cucumber
  • 2   avocados
  • 12 (8-in./20-cm) rice wrappers
  • 1 cup (250 mL) water

DIRECTIONS

  1. Combine sauce ingredients in Small Batter Bowl; whisk until blended. Reserve 1/4 cup (50 mL) of the sauce for shrimp. Cover remaining sauce; refrigerate until ready to serve. Coarsely chop shrimp using Chef’s Knife. Combine shrimp, reserved sauce and salt in Classic Batter Bowl; mix well. Cut carrots and cucumber into long julienne strips using Julienne Peeler. Peel and slice avocados into 24 slices.
  2. Moisten both sides of one rice wrapper with water using Chef’s Silicone Basting Brush. Arrange a portion of the carrots and cucumber on half of the wrapper to within 1/2 in. (1 cm) of edges. Top with 1/4 cup (50 mL) of the shrimp mixture and avocado slices. Fold sides of wrapper in toward center; roll up tightly. Repeat with remaining wrappers, vegetables and shrimp. Cut spring rolls in half diagonally. Serve with sauce.

Recipe courtesy of Pampered Chef.

MEDITERRANEAN ORZO SALAD

49726-lgINGREDIENTS

  • 1 lb (450g) asparagus spears, trimmed
  • 1 large red bell pepper, cut into 1-inch (2.5-cm) wedges
  • 1 medium red onion, sliced into 1/2-inch (1-cm) wedges
  • 1 tbsp (15 mL) olive oil
  • 2   garlic cloves, pressed
  •  Salt and coarsely ground black pepper (optional)
  • 3/4 cup (175 mL) uncooked orzo pasta
  • 1 can (15 ounces or 540 mL) garbanzo beans, drained and rinsed
  • 1 package (4 ounces/125 g) crumbled feta cheese
  • 1/2 cup (125 mL) pitted whole kalamata olives
  • 1/4 cup (50 mL) snipped fresh parsley
  • 1/4 cup (50 mL) prepared Greek vinaigrette dressing
  •  Romaine lettuce leaves (optional)

DIRECTIONS

  1. Preheat oven to 450°F (230°C). Combine asparagus, bell pepper, onion and oil in Stainless (6-qt.) Mixing Bowl. Press garlic into mixing bowl using Garlic Press; toss to coat using Mix ‘N Scraper®. Season with salt and black pepper, if desired.
  2. Spread vegetables in a single layer on Stoneware Bar Pan. Bake 25-30 minutes or until vegetables are tender and golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Cut asparagus and bell pepper into 1-inch (2.5-cm) pieces.
  3. Meanwhile, prepare orzo according to package directions in (2-qt./1.9 L) Saucepan; drain and rinse under cold running water in small Stainless Mesh Colander. Place orzo in Stainless (4-qt./4-L) Mixing Bowl. Add vegetable mixture, beans, feta cheese, olives, parsley and salad dressing; toss gently. Serve at room temperature or cover and refrigerate until ready to serve. Serve over lettuce leaves, if desired.

Recipe courtesy of Pampered Chef.