So I must say after an amazing few days of celebrating my birthday all week and indulging in some serious cake and chocolate goodies, my body needed a bit of a cleanse. And there is no better way to cleanse the body than with some water infused with freshly squeezed lemons and sprigs of mint. One of the major benefits in drinking lemon water is that it aids in weight loss and gives your body natural electrolytes. It’s a great source of Vitamin C and antioxidants which helps to maintain your body’s energy while on a diet plan or when working out.
Not only is lemon water a great tool in weight loss, but it just so happens to be amazing for your skin as well! It really gives your skin a nice glow by rejuvenating it from within and can also act as an anti-aging remedy. Doesn’t get much better than that, eh?
Infuse your water with a few sprigs of mint as well to give it a cool fresh taste with some additional sweetness. I can pretty much guarantee you’ll get rid of any headache too!
When it comes to lemons, a good rule of thumb that my mother always taught me is the heavier the lemon the better. So next time you’re at the grocery store or your local farmer’s market and you come across some fresh lemons, hold them in your hand and see which ones weigh the most. You want to get the most vitamins and minerals out of your lemons as you can!
And c’mon, doesn’t this pitcher just look so pretty??
This is the perfect way to dress up boring old water and make it fancy anytime you have friends over or throw any type of party. It’s healthy, refreshing and super festive! Feel free to infuse this with other fruits as well. Kiwis, limes and berries are all fabulous choices!
Lemon Water with Fresh Mint
- 2 quarts water
- Juice of one lemon
- 2 lemons, thinly sliced
- Few sprigs of mint
- Combine all ingredients and and place in fridge for a bit to allow flavors to infuse. Once pitcher is chilled, serve to friends and enjoy!
Three Strange Super Foods to Add to Your Diet
When I say “chia” the first thing that may come to mind is a certain made-for-TV ceramic planter, but chia seeds do a heck of a lot more than just grow in a gimmicky gift. Chia seeds are the richest known plant source of omega-3 essential fatty acid. We’re often told to eat fatty fish to get omega-3s but chia seeds have more per serving than even salmon! Chia seeds also have 4g of protein and 11g of fiber per serving. They are virtually flavor free, so sprinkle them into your smoothies or oatmeal to add a hidden nutrient surge and a little bit of crunch. When mixed with liquid, chia seeds form a gel that can help thicken sauces and syrups naturally while helping to keep your body hydrated.
As the main ingredient in bird seed, it might not occur to you that millet is worthy of our plates. But with nearly 20% of our daily value of magnesium per serving, millet isn’t just for the birds. Millet is also a great gluten-free grain option for anyone with celiac disease or gluten-sensitives. In fact, millet is considered one of the most digestible and least allergenic grains on the planet. Millet is a whole grain that is cooked similarly to rice and can be used in the same way. I like throwing a handful of millet in with my favorite soups or using it to stuff your burritos.
If you’ve ever spent anytime in a vegan’s kitchen, you’ve probably seen a container of yellow, flakes called nutritional yeast. It’s used in a lot of vegan recipes to impart a “cheezy” flavor onto dishes without the cheese. By sprinkling it in place of cheese, you can save calories, fat and get a hefty dose of vitamins. Nutritional yeast is a reliable plant-based source of the B-vitamins, including folate and B-12. You can find nutritional yeast in the bulk section of many healthy food stores. Buy a little and sprinkle it on air-popped popcorn for a low-cal crunchy treat.
Have you tried any of these foods? What’d you think?
Easy Blueberry Mini Tarts
Mini Blueberry Tarts
Ingredients (yields 4 tarts)
- 1C raw almonds or 1C almond meal
- 2T butter, melted
- 2T brown sugar
- 1/4t salt
- ~6T blueberry jam (homemade or store bought)
- ~1C fresh blueberries
- Preheat oven to 350F and spray tart pans with nonstick cooking spray.
- In a small food processor, process raw almonds into almond flour. Then add in brown sugar and salt and pulse. Place mixture into a medium sized bowl and pour in 2T melted butter.
- Using a fork, thoroughly mix together the crust ingredients.
- Separate crust mixture into four equal sections. Then, evenly pour ¼ of the mixture into a small tart pan and press firmly with a spoon or your fingers. Repeat x 3.
- Place tart pans on a cooking sheet and cover with tinfoil. Then, bake (covered) for 15 minutes.
- Uncover tart pans and bake for an additional 10 minutes or until the crust begins to brown. Rotate pans every 5 minutes.
- Let the crusts cool for about 30 minutes. Then, evenly spread on about ~1 ½ T of blueberry jam (or any kind of jam).
- Finally, place blueberries on top of jam. Enjoy!
Nutrition per serving (1/2 tart): 154 calories, 8g fat, 18g carbs (2g fiber, 12g sugars), 3g protein
Also check out some of our favorite healthy tart recipes from around the blogosphere:
- Strawberry Rhubarb Tartlets
- Dark Chocolate Cherry Amaretto Tart
- Healthified Blueberry Lemon Tart
- Rustic Pear Tart
- Very Cherry Tart with Almond Crust
- White Chocolate Berry Tart
What is your favorite kind of Tart?
Share in the comments below!
Sheet Pan Sesame Chicken and Veggies
This Sheet Pan Sesame Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes! Perfect recipe for your Sunday meal prep too!
A special thanks to PAM Spray Pumps for partnering with me on this post! As always, all opinions are my own.
Yes I’m back at it again with sheet pan meals because they are literally my go-to weeknight meal and are total lifesavers when things get hectic and busy during the week! I know that most of you can relate, especially those that have kids, so having the convenience of throwing a complete dinner all on one pan definitely makes life much more bearable. Easy clean up, delicious flavor and so many leftovers that you won’t even need to worry about what to eat for lunch the next day!
This Sheet Pan Sesame Chicken and Veggies is one of my favorites because it’s a much healthier version of “take-out” that has half the calories, but ALL the flavor! You can easily prep this the day before too by chopping up all your veggies and marinating the chicken, but if this is a last minute recipe you decided to throw together in a pinch then that’s okay too. Prep time takes just a few minutes and the sauce only requires 5 simple ingredients so it really is that easy! Then just toss everything together on the pan and you are good to go.
Okay so I just have to share with you the convenience of PAM Spray Pumps especially when making sheet pan meals! Not only are you reducing your fat and calories by controlling how much (or how little) oil you spray on the pan , but PAM makes it even easier to clean-up because everything just easily slides right off without sticking. PAM has no artificial colors, flavors or preservatives and I am absolutely loving the NEW non-aerosol spray pumps they now offer and the bottle is clear so you can conveniently see when you are running low.
I’ve always noticed that when cooking veggies, too much oil can really ruin the taste and texture not to mention adding even more unnecessary calories to your dish which is why I love using PAM. PAM Spray Pumps are available in two varieties – olive oil and canola oil. I use olive oil a ton when cooking veggies so I was excited to see it in an easy-to-use spray bottle!
For this recipe I basically just tossed the chicken and veggies together on a baking sheet, seasoned with salt and pepper then drizzled everything with the sauce. THAT’S IT! Now if you like your veggies crunchier, I would cook the chicken first halfway through then add your veggies to the pan so that they won’t cook as long, but that’s completely up to you. Either way this dish will taste delicious!
You could also easily turn this recipe into a stir fry if you wanted! Rather than cooking everything in the oven, simply toss the chicken and veggies into a skillet sprayed with a little PAM, drizzle with the sauce and cook this meal that way. Like I said before, this recipe is simple, delicious and created for convenience for those busy weeknights so feel free to cook this how YOU prefer!
Not only do sheet pan meals make cleaning up a breeze, but they are also perfect for meal prep! You can customize this dinner however you’d like to too! Try using green beans or asparagus in place of the broccoli or throw in some chopped onions or even sweet potatoes. Trust me this sauce tastes great on EVERYTHING so go crazy and make this to your liking! Serve this over brown rice or some quinoa for a complete meal that is delicious and much healthier than ordering take-out in the middle of the week.
I can’t stress to you how convenient PAM Spray Pumps are for meal-prepping. I mean they are seriously a MUST in the kitchen especially when you are cooking a lot of different things all at once. They really help you cut down on the amount of oil you’re using and because PAM has superior non-stick performance, you don’t have to worry about scraping those veggies, potatoes, chicken or even fish off of the pan because they stuck right to it!
Oh and this sauce?? Yes it is to DIE for. A simple combination of soy sauce, honey, garlic, fresh ginger and a drizzle of sweet chili sauce make this meal super flavorful and only uses 5 ingredients! I topped everything off with a sprinkle of sesame seeds and some chopped green onions and then proceeded to devour my plate. Literally.
I hope you all enjoy this simple weeknight dinner as much as we did! Anytime you’re in a rut and aren’t sure what to make for dinner, just remember “you PAM do it!” and this Sheet Pan Sesame Chicken is a great way to help you get started 😉
Sheet Pan Sesame Chicken and Veggies
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 large head of broccoli, chopped (about 2 cups)
- 2 medium red bell peppers, cut into chunks
- 1 cup snap peas
- Salt and pepper, to taste
- Optional toppings: sesame seeds and green onions
- ¼ cup lower-sodium soy sauce
- 1 Tbsp sweet chili sauce
- 2 Tbsp honey
- 2 cloves garlic
- 1 tsp. fresh ginger
- Preheat oven to 400 degrees F.
- To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
- Spread chicken and chopped veggies on a baking sheet sprayed with PAM cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
- Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!
Serving Size: 1¾ cups • Calories: 222 • Fat: 3.6 g • Saturated Fat: 0.8 g • Carbs: 22.5 g • Fiber: 3.4 g • Protein: 26.7 g • Sugars: 13.9 g • WW Freestyle Points: 3
This post is sponsored by PAM Cooking Spray. As always all opinions are 100% my own.
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