Posts Tagged “healthy”

Cilantro Cobb Salad


Bacon, cooked and torn into small pieces

Boiled eggs chopped

Almond Slivers

Tomato, chopped

Shredded Cheese

Black Olives, sliced

Fresh Cilantro chopped

Green Leaf Lettuce

Favorite dressing, blue cheese, ranch, vinaigrette, etc.

Mmmm. What a great salad! The cilantro gives it a kick and you can send the flavor any direction, based on the salad dressing you choose. Sweet, tangy, creamy.



Creamy Rosemary Soup

rosemary soup

2- 12 oz. packages frozen cauliflower
1 tablespoon fresh rosemary diced
Salt and pepper to taste
2 beef bouillon cubes (enough for 4 cups broth)
3 cups water
1 onion, chopped
Olive Oil
2 tablespoons butter
1 tablespoon garlic, minced
1 tspn. stevia
Cayenne pepper, to taste (optional, gives it a little kick)


1. Saute onions and cauliflower in pan with olive oil, until cauliflower can be mashed with a potato masher.

2. Add garlic, stevia and butter to pan and stir until butter is melted.

3. In soup pot, put in 2 beef bouillon cubes, rosemary and water. Bring to a boil and stir to dissolve the cubes.

4. Add heavy cream.

5. Add vegetables and stir. Bring to a boil.

6. Simmer for 20 minutes or longer to allow flavors to blend.



Taco Soup for the Soul

taco soup

We loooooooove this soup.  So hearty and easy to make in the slow cooker!

1 lb. ground beef
1 can diced tomatoes
1 can onion Ranch Beans
1 can golden Hominy (large soft corn, yummy, find at HEB)
1 large can, diced green chiles
1 onion, chopped
1 package dry ranch dressing mix
1 beef bouillon cube
Shredded Cheddar
Sour Cream
Fritos corn chips

I prefer to cook this on low all day, so that the flavors can blend. Dump it all in the slow cooker. Add water a little at a time until you get your desired consistency. My husband likes it more hearty and less soupy so I add less water. It’s up to you.


Mexican Charro Beans

charro beansDry beans are a challenge for me. This is my method for making them nice and soft in the recipe. You will need to start this recipe 2 nights before you plan to eat the beans.

1 lb. dry pinto beans, soaked in water overnight, and cooked in crock-pot on low all day. then drained.
1 lb. raw bacon cut into small pieces, I use scissors.
1 bunch of cilantro, chopped
1 red onion, chopped
3 chopped tomatoes
1 bay leaf
1/2 tspn. dried parsley
2 beef bouillon cubes

1. Turn on slow cooker to low.
2. Put the pre-cooked, drained pinto beans into the slow cooker.
3. Put in all remaining ingredients, except water.
4. Pour in enough water to cover ingredients, with about 1/2 inch of water above them.
5. Cook on low for 8 hours or high for 6 hours or less.
6. Serve in a bowl. Delicious!




Cheesy Bacon Soup in the Crock Pot

Bacon Cheese Soup


1 package of bacon, cooked
12 oz. frozen cauliflower
12 oz. frozen brocolli
3 cups cream
4 cups water or chicken broth
4 cups shredded cheddar cheese
1 tspn. garlic powder
1 tspn. onion powder
1/4 tspn. seasoning salt
1/8 tspn. pepper
2 chicken bouillon cubes (enough for 4 cups of water)


Put bacon, cauliflower, brocolli, chicken broth, garlic, onion, salt, pepper and bouillon cubes and cream in the crock pot. Let cook. Just before you are ready to eat, put the cheese in and wait for it to melt.
Delicious. Serve with a salad on the side.



Free Zumba and Pilates Classes at Huntsville Memorial Hospital


Wow, this is awesome!

Huntsville Memorial Hospital is offering Zumba classes and Pilates classes every week for Huntsvillians.

Your first class of each one is free!  After that, each class is $5, or $45 for 10 classes.

Zumba classes are on Monday at 5:30 pm.  (See “Dance Fitness Class” on registration page.)  These classes are held in the HMH Conference Rooms at 110 Memorial Hospital Drive, Huntsville.

Pilates classes are on Wednesdays at 5:30 pm.  They are held at the HMH Center for Rehabilitation, located at 125A Medical Park Ln, Huntsville.

Go to this link to register,



Crock-pot Chicken and Green Beans

crock-potI made this the other day.  So yummy.  Comforting and healthy for the whole family.  One pot meal.

1 package chicken thighs
2-12 oz. packages frozen italian cut green beans (they hold up better in the crock-pot)
Ground Sage
1/2 cup green bell pepper chopped
1/2 cup red onion chopped
1 cup fresh diced tomatoes
2 Chicken/tomato bouillon cubes

green beans

1. Put frozen green beans at bottom of crock pot.
2. Put in both bouillon cubes.
3. Place 1 layer of chicken on top of green beans.
4. Sprinkle with remaining ingredients.
5. If there is more chicken, put another layer on top and sprinkle again.
6. Leave in crock pot on low for 8 hours or longer. Cook on high for 6 hours or less.
7. There will be a lot of liquid when it is finished. Take all of the chicken out first and use a slotted spoon to serve the grean beans. Great flavor!



Rich Chocolate Chip Cookie Bars

I love these.  So delectable!  The family gobbled them down!chocolate chip bars


2 cups Almond Flour

1/2 cup (1 stick) melted & browned Butter (not burnt), then cooled for 5 minutes or less

1/2 cup Dark Chocolate Chips (60%)

2 tablespoons Coconut Sugar

1 tablespoon Honey

1 Egg

1 teaspoon Vanilla

1/2 teaspoon Sea Salt


  1. Preheat oven to 350 degrees.
  2. Grease 9×9 baking dish with butter.
  3. Mix all ingredients except for chocolate chips.
  4. Then mix in 1/4 cup of chocolate chips.
  5. Spread the mixture evenly in dish.
  6. Sprinkle 1/4 cup of chocolate chips on top.
  7. Bake for 25-30 minutes.  It is done when toothpick in center comes out clean.
  8. Let cool on rack and slice into 9 squares.


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Green Smoothie

I like this smoothie because it is easy, filling, healthy and guilt smoothie


1 cup frozen spinach

1 cup frozen peach slices

3 cups Unsweetened Almond Milk

1 tablespoon coconut oil

1 teaspoon Vanilla

2 tablespoons HEB Stevia blend.

Also, feel free to add any of these to your smoothie; avocado, mint, banana or even kiwi.


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Stuffed Cabbage Rolls


A very kid-friendly, healthy recipe.  I serve it all by itself, no sides necessary.

cabbage rolls


1 head cabbage
2 lbs. ground beef (venison)
1/2 tspn. garlic powder
1/2 tspn. salt
1/2 tspn. pepper
32 oz. can tomato sauce
1 sweet onion diced
1/2 tablespoon Worcestershire sauce
1/2 tablespoon Sweetener (sugar, stevia)
12 oz. frozen cauliflower
3 eggs
Olive Oil

Preheat oven to 350 degrees.
1. Boil Large Pot of water, enough to cover the cabbage.
2. Saute onions in olive oil until tender.
3. Add tomato sauce, garlic powder, black pepper, salt, Worcestershire sauce and sweetener.
4. Boil cauliflower in water until tender. Drain water, mash in large bowl.
5. Cut cabbage in half. Slice out stem (white part). Boil in water for 7 minutes.
6. Combine ground beef with cauliflower, eggs and 1/2 cup tomato sauce.
7. When cabbage leaves are tender, roll meat mixture into cabbage.
8. Spread a small amount of tomato sauce in bottom of 9 x 13 baking dish. Put rolls in pan.
8. Pour remaining tomato sauce over top. Bake for 1 hour.


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