Loving Healthy Lifestyles

Powerhouse Almond Matcha Superfood Smoothie
Ingredients
- 2 tablespoons unsalted natural almond butter
- 1 1/2 cups unsweetened almond milk
- 1 medium frozen banana
- 2 teaspoons chia seeds
- 1 cup baby kale, packed
- 1/2 cup frozen mango pieces
- 1 tablespoon matcha green tea powder
- 3/4 cup frozen pineapple
- 1/2 teaspoon vanilla extract

Preparation
Combine all of the ingredients in a blender. Blend on high until smooth.

Serve immediately.

Source: Foodista

Chicken and Mango Skewer
Ingredients
- 1/4 pound of Skinless Chicken Breast
- 1 chicken stock cube
- 2 medium Mangos (Or canned mango slices)
- 1 tablespoon Dry pepper (Chili flakes)
- 1.5 Tablespoon Suya seasoning mix
- 1 cooking spoon of vegetable oil

Preparation
Chop chicken breast into cubes and place on sticks. Set fire to your grill or oven.

Place the chicken breast on the grill to heat up a little

Mix all your seasoning in a bowl with your vegetable oil.With a brush, smear the mix on the chicken breast on both sides.Flip occasionally as it browns till its cooked. Stack your mangoes after the chicken is done but if your mangoes are firm, you can grill them as well.

Serve on its own as an appetizer or with rice.

Source: Afrolems

Lentil Mango Salad
Ingredients
- 1 bunch Cilantro
- 1 pound cooked lentils
- 1 clove garlic
- 1 mango
- 1/2 cup olive oil
- pepper
- 1 red bell pepper
- 1 red onion
- Salt
- 1/4 cup white wine vinegar

Preparation
Clean and chop the onion, red pepper, garlic, Cilantro

Peel and chop mango

Place all salad ingredients in a bowl, add the oil, vinegar, season with salt and pepper

Mix well and leave in the refrigerator for 1 / 2 hour

This salad is left to eat alone or to accompany meat and poultry dishes, enjoy ...

Source: Foodista

Mango Salsa
Ingredients
- a handful of cherry tomatoes
- 1/2 green bell pepper
- 1 tablespoon of lime juice
- 2 Large Mangoes
- A few scent leaves or mint leaves
- 1/2 red bell pepper
- 2 handfuls of chopped red onions
- A pinch of sugar

Preparation
Peel and chop your mango into small cubes

Cube your bell peppers and onions as well and mix in with the mangoes.

Add the cherry tomatoes and mix in.sprinkle your sugar and lime juice over it.Chop your scent/mint leaves and mix in and refrigerate.

Serve cool as a side dish or if you want something refreshing on a hot day.

Source: Afrolems

Strawberry-Mango Quinoa Salad
Ingredients
- 3/4 cup cucumber
- 2 tablespoons chopped fresh mint
- 1 T. honey
- 2 T. lime juice
- 1/2 t. lime zest
- 1/2 mango
- 1/4 c. olive oil
- pepper
- 1 c. quinoa, well rinsed
- salt
- 1 T. sour cream (or plain yogurt can be subbed)
- 1 1/2 cups strawberries, hulled and quartered
- 1 1/2 c. water

Preparation
Prepare the quinoa: In a medium saucepan combine the quinoa, water and 1/4 t. salt. Bring to a boil, reduce heat to low, cover and simmer until the liquid is just absorbed, about 15 minutes.

Spread the cooked quinoa out on a baking sheet to cool for about 20 minutes.In a large bowl whisk together lime juice, zest, honey, sour cream and olive oil.

Add the cooled quinoa, strawberries, mango, cucumber and mint. Toss well to combine and season with salt & pepper.

Serve immediately.

Source: Foodista

Mango Fried Rice
Ingredients
- 2 cups of chicken stock
- Seasoning cubes
- 3 slices of mango cubed
- 1 cup of rice
- 1 cup of chopped vegetables
- 1 scotch bonnet pepper

Preparation
Wash your rice and bring to boil on medium heat with very little water as you are still going to cook it in chicken stock.Once the rice is slightly soft and the initial water has dried up, reduce the heat and pour in the chicken stock and cook till the chicken stock is all absorbed and has dried up. The chicken stock if freshly made will have some oil from the chicken so your rice does not need oil.Increase the heat and stir in the chopped vegetables and pepper.

Add your seasoning cube.Finally stir in your cubed mango and serve warm with any protein of your choice. I’d say chicken but it’s up to you.

Source: Afrolems

Stillness isn’t always about stopping — sometimes it’s about noticing.
The quiet scratch of a pen, the warmth of a candle, the space between thoughts.
Writing things down doesn’t fix everything, but it helps you see what matters.
Each word becomes a small act of care — a way to meet yourself where you are.

Grilled Swordfish With Melon-Mint Salsa
Ingredients
- 4 - OZ SWORDFISH STEAKS
- 1/4 CANTALOUPE (OR OTHER MELON) DICED
- 2 tablespoons MINCED MINT
- 1 tablespoon MINCED BASIL
- 1 tablespoon LIME JUICE
- 1/2 tablespoon HONEY
- BUTTER
- SALT& PEPPER
- GARLIC SALT

Preparation
Trim the swordfish so that the skin and dark portions are removed. Lightly salt & pepper and sprinkle w/ garlic salt. Set aside.

Place the diced melon, mint, basil, lime juice and honey in a bowl. Stir to combine. Set aside.

Grill the swordfish on medium high heat for 2-3 minutes per side. (adjust for fish thickness).

When the fish is finished. Turn off the heat and let sit for 1-3 minutes. Top with a paper thin shaving of butter. Salt & pepper to taste.

Serve atop the melon salsa.

Source: foodista.com

There’s a quiet kind of healing that happens when you step outside.
The air feels different, the light moves slower, and the noise fades into something softer.
Nature doesn’t rush you — it reminds you to breathe, to notice, to belong.
Let the sunlight through the trees be your reminder that calm is always waiting, just beyond the door.

Cantaloupe Soup With Crispy Ham and Basil
Ingredients
- small several basil leaves
- 1 good sized cantaloupe (4 cups, cubed)
- 2 tablespoons chicken stock
- 1 tablespoon grapeseed oil
- 3 slices prosciutto-style ham
- salt and pepper
- 1 medium sweet onion, chopped

Preparation
Heat oil over medium heat in stock pot.Cook onions until soft and translucent (but not browned).

Add melon and chicken stock and bring to a boil.Reduce heat to low and simmer 10 minutes, until melon falls apart when prodded with a spoon.Season with just a pinch of salt and pepper.

Remove from heat and cool slightly before blending in blender in small batches, or in pot with an immersion blender.

Serve warm or chill for several hours to serve cold.Before serving, thinly slice and chop ham into small pieces.Fry over medium high heat until browned and crispy.

Remove from heat and pat with paper towel to remove excess oil.Cook basil leaves in the hams drippings until translucent and crisp (do not stir), remove carefully.

Sprinkle ham bits and basil leaves in center of soup before serving.

Source: Foodista