Healthy Recipes

Mango Chia Pudding, EASY ways to EAT HEALTHY, easy healthy recipes, snack ideas or breakfast ideas for a healthy lifestyle, diet food that taste GOOD

Mango Chia Pudding ~ Easy Ways To Eat Healthy

Trying to eat healthy can be REALLY HARD and frustrating, until you learn a few easy recipes that taste great.  Chia puddings are so simple and budget friendly there are lots of way to make it and variations you can use.  So play around with it till you find the perfect recipe for you. This is what you’ll need for the pudding

1 cup Milk (I love it with coconut milk)
3 Tbsp of Chia seed
1 Tbsp of honey (or any sweetener you’d like)Mango Chia Pudding, easy healthy recipes, snack ideas or breakfast ideas for a healthy lifestyle, diet food that taste GOOD

Mix all ingredients above and allow to sit in the fridge overnight or for at least 3 hours. The next day it will have thicken and have the consistency of pudding.

Dice a whole mango and in 2 small glasses make layers of the chia pudding and mango. Sprinkle with some shredded coconut for a little crunch.Mango Chia Pudding, easy ways to eat healthy recipes, snack ideas or breakfast ideas for a healthy lifestyle, diet food that taste GOODNavitas Naturals Organic Raw Chia Seeds, 1 Pound Pouches make sure you clip the online coupon for 30% off, which makes this a really good deal!

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Salad In A Jar Recipe, Mason Jar Salad ideas, Easy meal prep for lunch on the go, Healthy Recipe made easy with these Salad Ingredients ready for a healthy meal
Healthy Spring recipe Tulip Tomatoes, fun vegetable side dishes, garden party recipe ideas, Summer food, DIY Tomatoes and green onions

Healthy Spring Recipes ~ TULIP TOMATOES

30 Minute Whole Wheat Pizza Dough,Quick And Easy Dinners, Money Saving Recipes, Quick Pizza Dough Recipe, Whole Wheat Pizza Dough Recipe30 Minute Whole Wheat Pizza dough

DIY - make your own popcorn in paper bag with a microwave, how to make microwave popcorn in a brown paper bagMicrowave popcorn in paper bag ~ DIY

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Healthy Snack Ideas, kale chips a recipe so easy you kids could  make them, low cost but healthy

Healthy Snacks Crispy Kale Chips

How many of you love something with crunch and a touch of salt… calling all potato ship addicts.  As much as I love a good potato chip they do not always love me back… maybe it is the fact that I am getting older? Or maybe it is the fact that I can eat  half a bag, not the little snack size back I am talking about the big family sized bag. Yip, leave it open next to me and slowly but surely they magically disappear.   Kale chips are a great way to satisfy that craving, in a healthy way.  They are really easy to make too!

What you need to make a batch:

1 bunch kale
2 T. olive oil
Salt and freshly ground black pepper

DIRECTIONS:

1. Preheat the oven to 275°F.
2. Fill a large bowl with water and add kale. Swish around to remove any dirt; drain. Dry thoroughly using a clean kitchen towel or salad spinner.
3. Tear the kale leaves into 1” – 2” pieces, discarding the ribs, and place in a large bowl.
4. Drizzle with olive oil and toss with your hands until evenly coated.
5. Arrange the leaves in a single layer (with NO overlap) on ungreased cookie sheets. Rub each leaf gently between your fingers as you work to ensure each is covered in oil. Sprinkle with salt and pepper. Optional: Sprinkle a small amount of parmesan cheese
6. Bake for 18 to 20 minutes or until leaves are crispy.

 

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Orange Dreamsicle Jello Squares, COOL summer treats #Recipe, #Food, #Fanta, #BlueBell, #summer

Orange Dreamsicle Jello Squares

 

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Euro Cuisine Yogurt Makers - A Thrifty MomEuro Cuisine YM80 Yogurt Maker $21.99

Enjoy your favorite flavor, made fresh at home with little fuss and preparation. The entire process takes between 6 to 10 hours. The yogurt maker includes seven 6-ounce glass jars with lids so you can make a different flavor in each.

  • Seven – 6oz Glass containers allows for making up to seven different types of Flavors
  • Comes with on/off switch and light indicating unit is working
  • Glass Jars are dishwasher safe
  • Three-year warranty and BPA Free
  • Timer on the side marks time when yogurt will be finished cooking

The Book of Yogurt - How to make your own yogurt - A Thrifty MomThe Book Of Yogurt

The internationally acclaimed The Book of Yogurt offers more than 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow limitations of desserts and snack food and incorporates it into an impressive array of international dishes, among them South American Pumpkin Soup, Balkan Moussaka, Russian Beef Stroganov, and Caribbean Papaya Frappé. Also included is a section on making yogurt, along with outstanding recipes for frozen yogurt.

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spicey orange chicken recipe

Spicy Orange Chicken recipe ~ Quick and Healthy 

Serves 8 generously

Ingredients

  • 5 pounds boneless skinless chicken breast, cut into bite sized chunks
  • 2 tablespoon peanut oil
  • 2 tablespoons garlic, minced
  • 1 cup frozen orange juice concentrate
  • 1 cup brown sugar
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1 teaspoon chili garlic sauce {add more if you like it to bite back!}
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons cornstarch
  • 1 teaspoon ground ginger
  • 3 cups jasmine rice, cook per packaged directions

Directions

1. Wash and pat dry chicken breast, cut into 1 inch chunks or desired sized pieces.

2. In a large wok, heat oil. Add chicken and garlic, cook on high heat until juices run clear. Drain off any juices left in wok. Reduce heat to medium.

3. Add the following to wok, frozen orange juice concentrate, brown sugar, soy sauce, honey, chili garlic sauce {add more if you like it to bite back!}, fresh cilantro and ground ginger; stir continually until well combined. Add cornstarch to thicken sauce, cook, stirring continually for about 2-3 minutes, or until sauce slightly thickens. Serve over jasmine rice.

To prepare as a frozen meal: Wash and pat dry chicken breasts, cut into bite sized chunks. Fry as directed, draining juices. Let chicken chunks cool completely. In a medium sized bowl, combine orange juice, brown sugar, soy sauce, honey, chili sauce, cilantro and ground ginger, whisk; set aside. Combine the cooled chicken chunks along with the sauce in a gallon sized Ziploc bag, seal and freeze.

Bring frozen Ziploc chicken chunks and sauce bag to room temperature by thawing over night in the refrigerator. Place ingredients in a wok and cook on high heat until heated through, stirring continually. Add 2 Tablespoons of cornstarch to thicken sauce. Serve over jasmine rice.

Additional notes: I have noticed that by freezing this recipe the flavors have a better chance to marry. When I don’t prepare this as a frozen meal, I will remove the chicken and sauce from the heat and let it set for 30 minutes, then reheat. This technique allows the flavors to marry if not using the freezer technique. If you don’t own a wok, that’s okay! Just use a heavy duty, large skillet. Coach and I have kicked this up a notch by adding up to 4 teaspoons of the garlic chili sauce. Yeah, this much sauce bites back, but a good bite! We tend to like it spicy. But we have found that 1 teaspoon is tolerable for the younger ones on our end. Enjoy!

 

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