Summer Refreshing Drink Recipe


Drink
Hi There my lovelies!Hope you are doing well and staying safe. Today I want to share a favorite recipe of mine. Hope you enjoy it as much as I liked sharing it. My recipe is nonalcoholic but you can add your favorite alcohol to spruce it up. 

If you are anything like me, I bet you enjoy the delicious refreshing drink during the summer.  Today, I want to share with one such recipe that is absolutely heavenly. I can’t tell you how much I enjoyed it. It’s quite easy to make as well and is full of flavor.

Ingredients: 

  1. 18 oz Green Tea
  2. 0.5 oz Mango Syrup. I use sugar-free syrup.
  3. 3/4 tsp Dragon Fruit powder
  4. Frozen berries and strawberries
  5. 1 wedge of lemon🍋 

Instructions: 

I mixed the ingredients with ice in a 24oz Cocktail Shaker and served it in a glass of your choice. The drink is very refreshing, especially on a hot summer’s day. 

Let me know how yours come out.

What are some of your favorite healthy and delicious recipes? I hope you enjoyed this post as much as I love writing it. Don’t forget to check out my Facebook Page and follow me on Instagram @forevernij.

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Now the mindful eating part. Follow this steps to heighten your awareness and enjoy the drink from a whole new perspective.

  • 1. Do a visual inspection of the drink, this will activate your senses
  • 2. Further enhance your senses by identifying the aromas by breathing through your nose.
  • 3. Assess both the taste structure (sour, bitter, sweet) and flavors derived from the back of you nose.
  • 4. It’s finally time to taste! Take a sip, not a large swallow, of the drink into your mouth and try sucking on it as if pulling it through a straw.

Hope you enjoy the refreshing and energizing drink. Please share with me your refreshing drink recipe for the summer. I will share it on my post with you as the author.

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Healthy Greek Chicken Recipe – Repost


 

Hi There my lovelies!Hope you are doing well and staying safe. Today I want to repost a favorite recipe of mine. Hope you enjoy it as much as I liked sharing it.

If you are anything like me, I bet you enjoy the delicious homemade recipes, especially if it is delicious. Today, I want to share with one such recipe that my sister came up with and it’s absolutely heavenly. I can’t tell you how much I enjoyed it. It’s quite easy to make as well and is full of flavor.

Ingredients: 

  1. 6 Chicken Breast
  2. 4 Tbs Greek Yogurt
  3. 2 Tbs Garlic powder
  4. 1 Tbs Ginger Powder
  5. 1 large red onion (chopped)
  6. ½ tsp dried basil leaves
  7. ½ tsp parsley
  8. 1 tsp Italian Seasoning
  9. ½ tsp black pepper
  10. Salt to season
  11. 2 Tbs oil (I use extra virgin olive oil, but can try using extra virgin coconut oil as well)
  12. ½ Stick I Can’t Believe It’s Not Butter
  13. 1 medium jalapeno chopped
  14. Chopped cilantro chopped
  15. 1 bunch scallion chopped (optional)

Instructions: 

  1. Tenderize the chicken breast with meat blade-tenderizer.
  2. Marinate the chicken overnight in the refrigerator with a mixture of yogurt, garlic, ginger, basil, parsley, Italian seasoning, salt, and pepper.
  3. Brush olive oil or Pam on baking pan and place the marinated chicken. Add thinly butter and red onion on top of each chicken, and add bake in the oven for 1 ½ to 2 hours at 400 degrees Fahrenheit. Add the juice from the marinade into the chicken as well.
  4. Five minutes before taking your chicken out of the oven, top cilantro, jalapeno, and/or scallion.

Let me know how yours come out. I loved how amazing this Greek yogurt chicken was. We served it with steamed and lightly seasoned beans, mashed potato (made from scratch), and corn on the cob. I want to thank my sister for this lovely recipe. The meat was so juicy and flavorful and most of all delicious!

What are some of your favorite healthy and delicious recipes? I hope you enjoyed this post as much as I love writing it. Don’t forget to check out my Facebook Page and follow me on Instagram @forevernij.

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Healthier Fried Rice Recipe


Hi there my lovelies! Hope you all are doing well and staying safe. Do you love fried rice but don’t rice the extra fat associated with fried foods and its havoc on our stomach and health? Then wait no further. Today I will share a healthier fried rice recipe from my mom’s book. I know that healthy and fried don’t go together but the recipe that I am about to share with your is sensitive stomach friendly and safe your belly

Ingredients:

  1. One large onion (cubed)
  2. Five cloves garlic (minced)
  3. Two cups of cubed chicken breast (I used antibiotic free chicken breast strips).
  4. Three different color bell peppers (half of each and cubed).
  5. Five cups of Jasmine or Basmati rice (you can also try gluten free brown rice. I often substitute with organic gluten free brown rice for a healthier touch).
  6. Eight cups of water (you can substitute with four cups of water and four cups of low sodium chicken broth, or just 8 cups of low sodium chicken broths for extra flavor. It’s still healthy).
  7. Three Tbsp of canola oil (both canola oil and avocado oils are great healthy options).
  8. Six eggs (or just 7 egg whites).
  9. Four thai chilies for a little kick (completely optional).
  10. Salt and peppers for taste.
  11. Cilantro and green onions for garnish.
  12. Optional cayenne peppers, hot pepper flakes if you like spicy.

Instructions:

  1. Cut onions, and bell peppers, and chicken breast into cubes.
  2. Mince garlic.
  3. Add 3 tbsp of canola oil in medium heat and heat for 3-5 minutes, and scramble 6 eggs (or just egg whites as preferred).
  4. Remove scrambled eggs and add bell peppers and saute for 5 minutes. Add salt and pepper for taste.
  5. Remove bell peppers and add the onions and garlic. Saute for about 5 minutes until translucent. Add salt and pepper for taste. You can also add cayenne peppers, hot pepper flakes to an extra kick to the dish. You can also add additional garlic and ginger powders (1 tsp of each) to extra flavor.
  6. Add chicken breast and saute until cooked.
  7. Add the rice and saute for few minutes. Stir for about 5 minutes.
  8. Add chopped thai pepper if needed, and add water (or broth). And cover in cook in high heat until the liquid starts boiling. Then lower the heat to low to medium heat and cook until the rice is cooked and the liquid evaporates.
  9. Add back the bell peppers and stir for few minutes.
  10. Add cilantro and green onion to garnish before taking off from heat.
  11. Serve and enjoy.

My dear lovelies! Hope you enjoy this healthy dish. I remember that when I was one a strict diet last year, this is one dish that I my stomach could handle (of course there was no peppers or any spice).

Hope you enjoyed my post as much I enjoyed writing it. Comment as to how yours came out. I would love to know what modifications you made and what would you suggest to make the dish even more flavorful.

In the meantime don’t forget to checkout my Facebook Page, YouTube channel, and bloglovin page, My Amazon recommendations. Please follow me.

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Healthy Greek Chicken Recipe


greekch

Hi There my lovelies! Hope you are having a wonderful Sunday afternoon. If you are anything like me, I bet you enjoy delicious homemade recipe, especially if it is delicious. Today, I want to share with one such recipe that my sister came up with and it’s absolutely heavenly. I can’t tell you how much I enjoyed it. It’s quite easy to make as well and is full of flavor.

Ingredients: 

  1. 6 Chicken Breast
  2. 4 Tbs Greek Yogurt
  3. 2 Tbs Garlic powder
  4. 1 Tbs Ginger Powder
  5. 1 large red onion (chopped)
  6. ½ tsp dried basil leaves
  7. ½ tsp parsley
  8. 1 tsp Italian Seasoning
  9. ½ tsp black pepper
  10. Salt to season
  11. 2 Tbs oil (I use extra virgin olive oil, but can try using extra virgin coconut oil as well)
  12. ½ Stick I Can’t Believe It’s Not Butter
  13. 1 medium jalapeno chopped
  14. Chopped cilantro chopped
  15. 1 bunch scallion chopped (optional)

Instructions: 

  1. Tenderize the chicken breast with meat blade-tenderizer.
  2. Marinate the chicken overnight in the refrigerator with mixture of yogurt, garlic, ginger, basil, parsley, Italian seasoning, salt and pepper.
  3. Brush olive oil or Pam on baking pan and place the marinated chicken. Add thinly butter and red onion on top of each chicken, and add bake in the oven for 1 ½ to 2 hours at 400 degrees Fahrenheit. Add the juice from the marinate into the chicken as well.
  4. Five minutes before taking your chicken out of the oven, top cilantro, jalapeno, and/or scallion.

weekend_lunch.jpg

Let me know how yours come out. I loved how amazing this Greek yogurt chicken was. We served it with steamed and lightly seasoned beans, mashed potato (made from scratch), and corn on the cob. I want to thank my sister for this lovely recipe. The meat was so juicy and flavorful and most of all delicious!

What are some of your favorite healthy and delicious recipes? I hope you enjoyed this post as much as I love writing it. Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

———————————–   Happy Reading ———————————-

Instagram: @allaboutme3181

Follow my blog at Bloglovin 

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Healthy Roasted Chicken and Veggies


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Hi There! Hope you’re having a great weekend. I know it’s getting colder outside, and I have just a relief for you. I found a healthy roasted chicken and veggie dish for you, thanks to Yummly. It takes 20 minutes to make with prep time and is less than 250 calories. You can add any vegetables of your choice.

chicken6

Ingredients

  1. 2 medium chicken breasts, chopped
  2. 1 cup bell pepper, chopped (any colors you like)
  3. ½ onion, chopped
  4. 1 zucchini, chopped
  5. 1 cup broccoli florets
  6. ½ cup tomatoes, chopped or plum/grape
  7. 2 tablespoons olive oil
  8. ½ teaspoon salt
  9. ½ teaspoon black pepper
  10. 1 teaspoon Italian seasoning
  11. ¼ teaspoon paprika (optional)

Instructions:

  1. Preheat oven to 500 degree F.
  2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.
  3. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, Italian seasoning, and paprika. Toss to combine.
  4. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad. I also eating this with couscous.

Hope you enjoy making this dish as much as I loved writing about it. Lets get creative and add your own variation. Let me know how you spiced up this beautiful recipe your very own creative way.

Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

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No-Bake, Healthy Chocolate “Bird Nests”


Hi There! Today, I want to share with a delicious, healthy chocolate recipe that I have come across online.

nobackchocolate

chocolatenest

 

Ingredients: 

Nests

  1. 1 bar Superfood Chocolate
  2. 1/4 cup cocoa powder
  3. 2 tablespoons coconut oil
  4. 1 1/4 cups coconut flakes
  5. 1 tablespoon honey, maple syrup, or brown rice syrup

Protein Filling

  1. 1/4 cup plain yogurt or vanilla yogurt of choice
  2. 1/4 cup blueberries
  3. 1/2 serving Vanilla Protein
  4. Optional: 1/2 tablespoon sweetener of choice

Direction:

  1. Lightly oil a muffin tin (you’ll only need about six to seven of the cups).
  2. Break up the chocolate bar into smaller pieces, and then heat it the coconut oil, cocoa powder, and honey either in a small saucepan on the stove (on low) or in a microwave safe bowl in 20-second intervals in the microwave, stirring often.
  3. Once everything is melted and mixed in together, add the coconut flakes and stir until evenly coated. Scoop the mixture out and divide evenly among the muffin cups. Press down gently, allowing for a dip in the middle to make a nest shape.
  4. Freeze for at least 15 minutes, and then pop the chocolate nests out of the tin.
  5. Combine yogurt and vanilla protein. Then place a dollop of the mixture in the center of your nests and decorate with two to three blueberries. Store in the fridge.

I hope you enjoy making it as much as I loved writing about it.

Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

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Forever Nij2 Comments

Guacamole Recipe


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Hi There! many years ago my dad owned a Mexican restaurant in Washington D.C., and he learned to make guacamole from the chef. I made it into his own and I love his guacamole. Many time I just have the guacamole by itself. Today, I will share the recipe with you.

Ingredients:

  1. 2 avocados
  2. 1 small onion finely chopped (I sometimes add 1/2 and 1/2 small onion and green onion)
  3. 1 clove garlic minced
  4. 1 ripe tomato chopped
  5. 1 lime juiced
  6. Salt and pepper to taste
  7. little bit of cilantro of garnish
  8. Cherry tomato (I just use 1 just for garnish)

Instruction:

  1. Peel and smash the avocados in a serving bowl
  2. Mix onion, garlic, tomato, and lime juice
  3. Add salt and pepper to taste
  4. Chill for an hour for the flavor to blend
  5. Garnish with cilantro and cherry tomato if you want.

Hope you enjoy the recipe as much I have enjoyed making it.

Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

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Thai Tom Kha Gai or Coconut Soup


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Hi There! Today, I will share with you the thai tom kha gai or coconut soup that I made the past weekend. I served it with corn tortilla for dinner and it came out really well. You can make it tofu to make it vegetarian instead of breast, which is what I have used here. I hope you like it has much I have enjoyed making it. Most of the items can be found in your local Asian grocery store.

Ingredients:

  1. 6 oz chicken breast sliced into bite size
  2. 2 kafir lime leaves  or lemon leaves cut in half
  3. 1 lemongrass stalk (need 5-6 slice)
  4. 1 1/2 cup coconut milk
  5. 3-4 fresh or sliced galangal (need 5-6 slice)
  6. 1 1/2 chicken stock
  7. 1/2 cup mushroom sliced
  8. 1/3 cup fish sauce
  9. 1/3 cup lemon or lime juice
  10. 3 1/2 tbsp sugar
  11. 1/2 cup cilantro
  12. 1-3 fresh thai chilies cut in half (depending on how spicy you want them)
  13. 1-2 tbsp chili oil
  14. 1 green onion thinly sliced

Instructions:

  1. Add the chicken stock in a pot.
  2. Add the lemongrass and lime/lemon leaves.
  3. Let it simmer for 5-6 minutes.
  4. Add cilantro.
  5. After the stock start boiling, add the chicken, fish sauce, and sugar.
  6. Let it boil for 5-6 minutes until the chicken is completely cooked.
  7. Add the coconut milk.
  8. Add mushrooms.
  9. Put it in medium while it is boiling for 5-6 minutes.
  10. In the serving dish add lemon or lime juice, chili oil, green onion, and then fresh thai chilies.
  11. Add the soup on top.
  12. Garnish with fresh cilantro.

Again, you can substitute chicken with tofu for vegetarian dish, or shrimp for seafood dish. Additionally, you can add more vegetables of your choices, such as carrots, and cabbages.

Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

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Forever NijLeave a comment

Shredded Chicken Tortilla Soup


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Hi There! I know I am late on posting the recipe. Actually, I was out on a business trip, hence didn’t get a chance to post the recipe for you. As promised, I want to post the recipe for the shredded chicken tortilla soup that I have made. I got lots of complement on this soup. The recipe is inspired by the Cooking Light Magazine.

Ingredients:

  1. 1 6-inch corn tortilla
  2. Cooking spray
  3. 5 tsp Canola oil
  4. 1 1/2 cup chopped zucchini
  5. 1 cup chopped onion
  6. 3/4 cup chopped cilantro
  7. 1 tbsp chopped jalapeno
  8. 5/8 tsp kosher salt
  9. 2 minced garlic cloves
  10. 2 bay leaves
  11. 1/2 tsp chili powder
  12. 1/2 tsp paprika
  13. 1 tsp ground cumin
  14. 4 cups chicken stock
  15. 1 (14.5 oz) can unsalted diced tomatoes
  16. 3/4  cup canned unsalted black beans
  17. 8 oz chicken breast and dark meat
  18. 1/2 cup sliced avocado
  19. 4 lime wedges

Instructions:

  1. Cut corn tortilla into 1/2 inch strips.
  2. Coat with cooking spray.
  3. Bake at 375 degrees for 10 minutes.
  4. Heat canola oil in large dutch oven over medium heat.
  5. Add zucchini, onion, 1/4 cup chopped cilantro, jalapeno, 1/8 tsp kosher salt, garlic, bay leaves and cook for 7 minutes.
  6. Stir in chili powder and ground cumin.
  7. Add chicken stock and canned tomatoes.
  8. Bring to a boil.
  9. Add black beans, 1/2 teaspoon kosher salt, and 8 oz reserved chicken.
  10. Simmer for 5 minutes.
  11. Divide among 4 bowls.
  12. Top with tortilla strips, sliced avocado, 1/2 cup cilantro, and lime wedges.

Hope you enjoy the recipe as much I have enjoyed making it.

Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

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Mango, Bean, Avocado Salad


salad

This summer, are you looking for something savory, easy to make, and heart healthy at the same time? Look no where else but in this blog. I got this delicious heart healthy salad recipe for you from none other than the American Heart Association.  You can make in advance and keep in refrigerator for few days and the flavor will keep improving. You can also add crunch vegetables like cucumber or add it into whole wheat wrap for bread to have it as sandwich. However, you decide to enjoy it, I would love to hear your thoughts.

Ingredients

  1. 15 oz. canned, no-salt-added black beans (1 can), drained, rinsed
  2. 15.25 oz. canned, no-salt-added or low-sodium whole kernel corn (1 can), drained, rinsed (draining and washing in cold water will rid of extra sodium)
  3. 1 cup avocado (1 medium or 2 small), halved, cut into 1/2-inch cubes
  4. 2 mangos (about 2 cups), cut into 1/2-inch cubes
  5. 2 green onions, cut into 1/2-inch pieces OR
  6. 1/2 small red or white onion (about 1/4 cup), cut into 1/2-inch pieces
  7. 1 red or green bell pepper, seeded, cut into 1/2-inch pieces
  8. 1 or 1/2 jalapeño pepper, stems discarded, seeded, finely chopped, optional
  9. 3 Tbsp. fresh or bottled lime juice
  10. 1 Tbsp. olive oil
  11. 2 Tbsp. fresh cilantro, chopped
  12. 1/2 tsp. chili powder
  13. 1/4 tsp. ground black pepper
  14. 1/4 tsp. salt

Instructions

  1. Wash and dry lettuce, then chop or tear into 2 inch pieces and divide into 6 bowls or plates.
  2. Combine the black beans, corn, mango, avocado, onions and jalapeño pepper. Do not mix until you add the dressing.
  3. Combine the lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a jar with a secure lid, shake together until mixed well and pour over the mango and avocado mixture.
  4. Toss gently to coat and serve over the lettuce and mixed greens.
  5. Serve

——————————— Enjoy —————————————

 

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