Superhealthyman

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Spinach! ! Please like, share and follow

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Super Kale! ! Please like, share and follow

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Healthy Breakfast burrito Please like, share and follow #breakfeastburrito #burrito #healthybreakfast #followforfollow #followmeplease

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Mean green Please like, share and follow #meangreen #juicedetox #juicediet #follow #followforfollowback

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Healthy smoothie Please like, share and follow #healthyjuice #juicedetox #juicediet #followme #followforfollow

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Almonds super food Please like, share and follow #almonds #healthysnack #dietfood #share #followforfollow #f4af

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Summer vegetable pasta salad     please like,share and follow

Ingredients

8 ounces dried campanelle, penne, or mostaccioli pasta (2-1/3 cups)

5 tablespoons extra-virgin olive oil

6 - 8 cloves garlic, thinly sliced

1 medium zucchini (8 oz.) trimmed and cut into matchstick-size strips (2 cups)

8 ounces sugar snap peas, strings removed

2 cups cherry or grape tomatoes, halved

1 shallot, finely chopped (3 Tbsp.)

1 tablespoon sherry vinegar or white wine vinegar

1 tablespoon Dijon-style mustard

½ teaspoon salt

¼ teaspoon ground black pepper

3 tablespoons chopped fresh parsley

Finely shredded Asiago cheese

  Directions

 1. 

Bring a large pot of lightly salted water to boiling; add pasta and cook according to package directions. Drain and rinse pasta under cold water; drain again. Transfer pasta to a large bowl

2. 

Heat 1 tablespoon of the oil in a large nonstick skillet  over medium-high heat. Add the garlic; cook 30 seconds until fragrant. Add zucchini; cook and stir for 1 minute. Add snap peas; cook 30 seconds. Stir in tomatoes; cook 30 seconds or until beginning to soften. Transfer vegetable mixture to pasta bowl; toss well

3. 

For shallot-mustard dressing, in a small bowl combine shallot, vinegar mustard, salt, and pepper. Slowly whisk in remaining oil; stir in parsley. Pour dressimg over pasta mixture; toss well. Serve immediately or cover and refrigerate for 4 hours or up to 3 days to allow flavors to meld. Before serving, sprinkle each serving with Asiago cheese  

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Chocolate Peanut Butter Swirl Protein Bars Please like, share and follow Cooking oil spray ½ cup plain oatmeal (quick oats, not instant) ½ cup unsweetened soymilk ¼ cup egg whites (2 whites) ½ tablespoon vanilla extract1 scoop chocolate whey protein powder (1/3 cup) ½ cup Splenda granulated or sugar (or12 packets Truvia) ¼ cup milled flaxseed 2 tablespoons white whole wheat flour or whole wheat pastry flour 1 tablespoon unsweetened cocoa powder ¾ teaspoon baking powder 1/8 teaspoon salt 6 tablespoons natural peanut butter Preheat oven to 350°F. Spray an 8×8″ pan with cooking oil spray.In a microwave safe bowl, combine oats and milk; cook for 60 seconds. Stir and allow to cool; mix in egg whites and vanilla.In a large mixing bowl, combine the whey protein, Splenda, flaxseed, flour, cocoa, baking powder, and salt.Add oatmeal mixture to dry ingredients; mix just until everything is moist. Spread batter in pan.Place peanut butter in microwave safe bowl and heat for 45 seconds or until melted. Spoon peanut butter over batter in pan and swirl with knife tip.Bake for 10 minutes; allow to cool completely before cutting into 6 bars. Wrap each individually in plastic wrap and store in the freezer or refrigerator. Unwrap and microwave 30 seconds to warm. Makes 6 servings Per serving: 195 calories, 11 g total fat, 2 g saturated fat, 5 mg cholesterol, 14 g total carbohydrate, 4 g dietary fiber, 12 g protein, 218 mg sodium. #proteinbar #protein #followmeback #followforfollow

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Ingredients Please like, share and follow 2 cups cooked navy beans 2 cups non-dairy milk -- I used my homemade vanilla nut hemp milk 1 ripe banana 2 tablespoons coconut nectar or honey 2 teaspoons pure vanilla extract ¼ teaspoon pure almond extract 8 frozen strawberries, thawed and diced 2 handfuls of cherries, pitted Protein as needed or desired Instructions Add navy beans, non-dairy milk, banana, honey and extracts to the just of your high powered blender and blend on high for 3 minutes or until ridiculously smooth.Pour into a bowl and stir in strawberries and cherries.Ice cream maker version: transfer mixture into a bowl. Cover and chill for 12 hours. Then, use in your ice cream maker, according to its directions.Freezer method: separate mixture into 4 bowls and place in the freezer for a total of 3 hours. Remove bowls from the freezer every 30-45 minutes to whisk everything together and prevent the mixture from clumping. #healthyicecream #icecream #proteinicecream #followme #followforfollow

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#HASHTAGMAN Follow me and I will follow you back Please share,like and follow

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Summer vegetable pasta salad     please like,share and follow

Ingredients

8 ounces dried campanelle, penne, or mostaccioli pasta (2-1/3 cups)

5 tablespoons extra-virgin olive oil

6 - 8 cloves garlic, thinly sliced

1 medium zucchini (8 oz.) trimmed and cut into matchstick-size strips (2 cups)

8 ounces sugar snap peas, strings removed

2 cups cherry or grape tomatoes, halved

1 shallot, finely chopped (3 Tbsp.)

1 tablespoon sherry vinegar or white wine vinegar

1 tablespoon Dijon-style mustard

½ teaspoon salt

¼ teaspoon ground black pepper

3 tablespoons chopped fresh parsley

Finely shredded Asiago cheese

  Directions

 1. 

Bring a large pot of lightly salted water to boiling; add pasta and cook according to package directions. Drain and rinse pasta under cold water; drain again. Transfer pasta to a large bowl

2. 

Heat 1 tablespoon of the oil in a large nonstick skillet  over medium-high heat. Add the garlic; cook 30 seconds until fragrant. Add zucchini; cook and stir for 1 minute. Add snap peas; cook 30 seconds. Stir in tomatoes; cook 30 seconds or until beginning to soften. Transfer vegetable mixture to pasta bowl; toss well

3. 

For shallot-mustard dressing, in a small bowl combine shallot, vinegar mustard, salt, and pepper. Slowly whisk in remaining oil; stir in parsley. Pour dressimg over pasta mixture; toss well. Serve immediately or cover and refrigerate for 4 hours or up to 3 days to allow flavors to meld. Before serving, sprinkle each serving with Asiago cheese  

[superhealthyman-blog]

<a target=“_blank"href=”http://www.amazon.com/tryprimefree/?ref_=assoc_tag_ph_1427739975520&_encoding=UTF8&camp=1789&creative=9325&linkCode=pf4&tag=httpsuperheat-20&linkId=QWIXVXJILCNV6DM4">Try Amazon Prime 30-Day Free Trial</a><img src=“http://ir-na.amazon-adsystem.com/e/ir?t=httpsuperheat-20&l=pf4&o=1” width=“1” height=“1” border=“0” alt=“” style=“border:none !important; margin:0px !important;” />

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#HASHTAGMAN Follow me and I will follow you back Please share,like and follow

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Cooking with Quinoa: 27 Recipes http://www.cookinglight.com/m/food/recipe-finder/cooking-with-quinoa

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Grilled chili, Garlic tri-tip

Grilled Chili-Garlic Tri-Tip

Ingredients 2 teaspoons caraway seeds 2 teaspoons cumin seeds ½ teaspoon coriander seeds 2 tablespoons tomato sauce 1 tablespoon red chili paste 1 tablespoon olive oil 1 ¼ teaspoons chili powder 3 cloves garlic, minced 1 2 pound boneless beef tri-tip roast (bottom sirloin) ½ teaspoon salt ¼ teaspoon black pepper

directions

In a large skillet combine caraway seeds, cumin seeds, and coriander seeds. Cook over medium-high heat for 2 to 3 minutes or until seeds are lightly toasted and fragrant, shaking the skillet constantly. Cool. Transfer seeds to a clean coffee grinder; pulse to form a fine powder.

For spice paste, in a small bowl stir together the spice seed powder, tomato sauce, chili paste, oil, chili powder, and garlic.

Trim fat from roast. Place meat in a shallow dish; sprinkle with salt and pepper. Spread spice paste over both sides of meat. Cover and marinate in the refrigerator for 2 hours.

For a charcoal grill, .

arrange medium-hot coals around a drip pan

Test for medium heat above pan. Place roast on grill rack over pan. Cover and grill to desired doneness, turning once halfway through grilling. Allow 35 to 40 minutes for medium rare. (135 degrees F) and 40 to 45 minutes for medium (150 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place roast in roasting pan; place pan on grill rack over the burner that is turned off. Grill as directed

Remove meat from grill. Cover meat with foil; let stand for 15 minutes. Temperature of meat will rise 10 degrees F during standing.

Nutrition Facts

(Grilled Chili-Garlic Tri-Tip)

290 kcal cal.,

16 g fat

(5 g sat. fat,

1 g polyunsaturated fat,

8 g monounsatured fat),

98 mg chol.,

426 mg sodium,

4 g carb.,

1 g fiber,

2 g sugar,

32 g pro.

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Directions

In a large saucepan cook onion in hot oil over medium heat about 5 minutes or just until tender, stirring occasionally. Add barley; cook and stir about 3 minutes or until barley is starting to brown.

Carefully add broth, the water, brown rice, dried thyme (if using), and chipotle pepper. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes or until barley and rice are tender and most of the liquid is absorbed.

Stir in fresh thyme (if using). Remove from heat; let stand for 5 minutes. Before serving, stir in spinach and pecans.

Nutrition Facts

(Sweet and Spicy Barley)

168 kcal cal.,

7 g fat

(1 g sat. fat,

2 g polyunsaturated fat,

4 g monounsatured fat),

0 mg chol.,

173 mg sodium,

24 g carb.,

5 g fiber,

1 g sugar,

5 g pro.

Ingredients

1 medium

onion, chopped

(½ cup) 2 teaspoons olive oil 2/3 cup regular

barley

1 14 ounce can reduced-sodium chicken broth 1 ¾ cups water ¼ cup uncooked

brown rice

1 tablespoon small

fresh thyme

sprigs or ½ teaspoon

dried thyme

, crushed ½ teaspoon finely chopped chipotle pepper in adobo sauce 2 cups torn fresh spinach 1/3 cup broken pecans or

walnuts, toasted