Overnight Coconut Cream Pie Oats, If you’re a fan of coconut cream pie, you’ll love this genius make-ahead breakfast idea.
In Athletic Health, Fitness & Exercise, Healthby

Healthy Recipe: Overnight Coconut Cream Pie Oats

Sweet Pea Pesto Crostinis, game-watching parties bring to mind greasy wings and fatty dips. But here’s an easy way to add a healthier option.Healthy Recipe, Sweet Pea Pesto Crostinis
 
Game-watching parties bring to mind greasy wings and fatty dips. But here’s an easy way to add a healthier option that tastes great and is easy to make. This twist on the Italian classic replaces bunches of fresh basil with sweet peas, which are probably already hanging out in the back or your freezer. Besides lending an extra protein and nutrient boost, sweet peas blend up creamy without the need for excessive oil. Makes about 1 ¾ cups pesto, or 25-30 crostinis. – Susan Puckett
 
Ingredients

  • 10 ounces frozen peas, thawed (about 2 cups)
  • 1 or 2 cloves garlic
  • 2 tablespoons pine nuts, pistachios, or chopped walnuts (toasted if you prefer)
  • Grated zest and juice (about 2 tablespoons) of 1 small lemon
  • ¼ cup finely grated Parmesan cheese
  • 1/3 cup extra-virgin olive oil (plus extra for the crostini)
  • Sea salt and freshly ground black pepper
  • 1 large baguette, cut in ½-inch slices
  • Optional garnishes: cherry tomato slices, sun-dried tomato slivers, strips of prosciutto, crumbled bacon, chopped herbs
Instructions
  • In the bowl of a food processor with the blade attachment, combine the peas, garlic, and nuts, and pulse until roughly chopped. 
  • Add the lemon zest and juice and cheese; pulse a few more times. Continue processing while you add the olive oil in a slow, steady   until the mixture reaches desired consistency. 
  • Transfer to a bowl and stir in salt and pepper to taste. 
  • Meanwhile, make the crostini: Preheat to the oven to 400 degrees. Set the baguette rounds on a sheet pan (lined with parchment paper for easy clean-up.) Brush both sides with olive oil and bake 10 to 12 minutes until golden and crunchy. 
  • Spread each crostino with about 1 tablespoon of the pesto and garnish as desired. 
  • Leftover pesto will keep in the fridge for up to a week or may be frozen in an airtight container for up to 6 months. 
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
Sweet Pea Pesto Crostinis, game-watching parties bring to mind greasy wings and fatty dips. But here’s an easy way to add a healthier option.
In Athletic Health, Fitness & Exercise, Healthby

Healthy Recipe: Sweet Pea Pesto Crostinis

Sweet Pea Pesto Crostinis, game-watching parties bring to mind greasy wings and fatty dips. But here’s an easy way to add a healthier option.Healthy Recipe, Sweet Pea Pesto Crostinis
 
Game-watching parties bring to mind greasy wings and fatty dips. But here’s an easy way to add a healthier option that tastes great and is easy to make. This twist on the Italian classic replaces bunches of fresh basil with sweet peas, which are probably already hanging out in the back or your freezer. Besides lending an extra protein and nutrient boost, sweet peas blend up creamy without the need for excessive oil. Makes about 1 ¾ cups pesto, or 25-30 crostinis. – Susan Puckett
 
Ingredients

  • 10 ounces frozen peas, thawed (about 2 cups)
  • 1 or 2 cloves garlic
  • 2 tablespoons pine nuts, pistachios, or chopped walnuts (toasted if you prefer)
  • Grated zest and juice (about 2 tablespoons) of 1 small lemon
  • ¼ cup finely grated Parmesan cheese
  • 1/3 cup extra-virgin olive oil (plus extra for the crostini)
  • Sea salt and freshly ground black pepper
  • 1 large baguette, cut in ½-inch slices
  • Optional garnishes: cherry tomato slices, sun-dried tomato slivers, strips of prosciutto, crumbled bacon, chopped herbs
Instructions
  • In the bowl of a food processor with the blade attachment, combine the peas, garlic, and nuts, and pulse until roughly chopped. 
  • Add the lemon zest and juice and cheese; pulse a few more times. Continue processing while you add the olive oil in a slow, steady   until the mixture reaches desired consistency. 
  • Transfer to a bowl and stir in salt and pepper to taste. 
  • Meanwhile, make the crostini: Preheat to the oven to 400 degrees. Set the baguette rounds on a sheet pan (lined with parchment paper for easy clean-up.) Brush both sides with olive oil and bake 10 to 12 minutes until golden and crunchy. 
  • Spread each crostino with about 1 tablespoon of the pesto and garnish as desired. 
  • Leftover pesto will keep in the fridge for up to a week or may be frozen in an airtight container for up to 6 months. 
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
You can enjoy almond thumbprints cookies even if you’re vegan, avoiding gluten, or watching your sugar. They’re super-simple to make!
In Athletic Health, Fitness & Exercise, Healthby

Healthy Recipe: Almond Thumbprints

 

You can enjoy thumbprint cookies even if you’re vegan, avoiding gluten, or watching your sugar. Follow this recipe, adapted from Yossy Arefi’s “Snacking Bakes” (Potter, $25). They’re  super-simple to make, requiring only one bowl and one pan. The texture is softer than most cookies, and they’re satisfying and festive. Makes 12. — Susan Puckett

Ingredients

  • 2 C almond flour
  • 1 tbsp cornstarch or tapioca starch
  • ¼ tsp fine sea salt
  • 4 tbsp unsalted butter (dairy or vegan), melted
  • ¼ C maple syrup
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 3 tbsp smooth jam, any flavor

Instructions

  1. Position rack in center of oven. Preheat to 350. Line large, rimmed baking sheet with parchment paper.
  2. In large bowl, combine almond flour, starch, salt. Stir until well mixed.
  3. Add melted butter, syrup, vanilla, and almond extract. Stir until well combined. Dough will be soft and slightly sticky.
  4. Using cookie scoop or spoon, evenly space 12 heaping tablespoons of dough on cookie sheet. Indent center of each dough ball. Fill each center with about ½ teaspoon of jam.
  5. Bake cookies on center rack until surface is matte, slightly puffed, and golden at the edged, 10-12 minutes.
  6. Let cool on baking sheet. (They will remain somewhat soft.)

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.

In Athletic Health, Fitness & Exercise, Healthby

Healthy Recipe: Vegan Stuffed Butternut Squash

This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters or can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth. From the Food Network.

 

Ingredients

  • 2 medium butternut squash (2 to 2¼ pounds each)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 small onion, chopped
  • ½ cup wild rice
  • ½ teaspoon mild curry powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons dried unsweetened cherries
  • 1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish
  • 1 tablespoon chopped fresh sage
  • ¼ cup walnuts, coarsely chopped

Directions

  1. Position an oven rack in the middle of the oven and preheat to 400 degrees F.
  2. Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
  3. Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with ¼ teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with ¼ teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about ¼-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
  4. Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and ½ teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, ½ teaspoon salt and a few grinds of black pepper.
  5. Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.
Grilled Flatbread Pizzas Prepared flatbreads from the supermarket — such as pocketless pitas or naan — are great to have on hand.
In Athletic Health, Fitness & Exercise, Healthby

Healthy Recipe, Grilled Flatbread Pizzas

Grilled flatbread pizzas, prepared flatbreads from the supermarket — such as pocketless pitas or naan — are great to have on hand as the basis for an impromptu pizza. This healthy, summery combo is adapted from one in “The Big Book of Pizza” by the Food Network magazine. To keep the crust from going soggy, the tomatoes are squeezed of their juice before chopping and added to the crusts along with the olives and cheese. Serves 4. — Susan Puckett

Ingredients

  • 2 large or 3 medium tomatoes
  • 1 tbsp extra-virgin olive oil
  • Salt and pepper
  • 3 cups baby arugula
  • ½ cup pitted kalamata olives, chopped
  • 1 tbsp rosemary
  • 1 medium red onion, peeled and cut into ½-inch-thick rounds
  • 4 pocketless pitas 6 to 8 inches
  • ½ cup ricotta cheese
  • 4 ounces shredded part-skim mozzarella cheese
  • Red pepper flakes

Instructions

  1. Core and halve tomatoes. Squeeze juice, seeds into large bowl. Whisk oil, season salt, pepper. Add arugula but don’t toss. Set aside.
  2. Dice juiced tomatoes. Toss in another bowl with olives, rosemary.
  3. Preheat grill, stovetop or skillet to medium-high, or oven to 400.
  4. Brush onion rounds with oil, season with salt. Grill 3-4 mins per side. Transfer to plate, separate rings. Reduce grill or stovetop heat to medium.
  5. Brush both sides of the flatbread and grill, 2 to 3 minutes each side.
  6. Remove from heat. Top with tomato-olive mixture, ricotta, mozzarella, onion. Return them to the grill and cover, or place in preheated oven, until cheese melts, 2 to 3 minutes.
  7. Toss arugula with tomato dressing and pile on pitas. Season with salt, red pepper flakes, drizzle with a little olive oil. Serve immediately.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.

Healthy Recipe, Vegan Cacao Chile Smoothie, we all know cocoa for the chocolate-y goodness it brings to brownies and other treats.
In Athletic Health, Fitness & Exercise, Healthby

Healthy Recipe, Vegan Cacao Chile Smoothie

 

Healthy Recipe, Vegan Cacao Chile Smoothie

Healthy Recipe, Vegan Cacao Chile Smoothie, we all know cocoa for the chocolate-y goodness it brings to brownies and other treats.

We all know cocoa for the chocolate-y goodness it brings to brownies and other treats. Cacao products — which include unsweetened cocoa powder, nibs, and dark chocolate — are rich in iron and other nutrients. Those labeled “cacao” and sometimes “vegan chocolate” are made from the raw bean and are minimally processed. To reap its maximum antioxidant power, cacao is best consumed uncooked, as in this rich-tasting smoothie adapted from “Trejo’s Cantina” by Danny Trejo (Potter, $28). Blended with potassium-rich bananas, nut milk, peanut butter, and dates, it’s low in sugar and fat and high in protein. A big pinch of ancho chile powder adds a hint of smoky spice. — Susan Puckett

Ingredients

  • 12 ounces (1 ½ cups) unsweetened vanilla almond milk
  • 1 banana, peeled, broken into chunks, and frozen
  • 1 pitted date, roughly chopped
  • 1 tablespoon peanut butter or other nut butter
  • 1 tablespoon unsweetened cacao (or unsweetened cocoa) powder
  • ½ teaspoon ancho chili powder
  • 4 ice cubes

Instructions

  1. In a blender, combine the milk, banana, date, peanut butter, cacao powder, chili powder, and ice cubes. Blend until smooth and frothy.
  2. Pour into a tall glass and serve immediately.

 

Article Credit Jay Croft, creator and owner of Prime Fit Content.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.

Healthy Recipe, Pasta with Scallops, Burst Tomatoes, Crispy Garlic, and Herbs, Scallops, often thought of as a luxury product.
In Athletic Health, Fitness & Exercise, Healthby

Healthy Recipe, Pasta with Scallops, Burst Tomatoes, Crispy Garlic, and Herbs

Healthy Recipe, Pasta with Scallops, Burst Tomatoes, Crispy Garlic, and Herbs

Scallops, often thought of as a luxury product, are now readily accessible in most freezer cases, and a lightning-fast way to boost the protein of a simple pasta meal without the need for cheese. This recipe, inspired by one from the Martha Stewart website, calls for either the thimble-size bay scallops, or the larger sea scallops cut in half. Their mild taste readily melds with the bold flavors of fresh garlic and tomatoes sauteed in heart-healthy olive oil, and whatever herbs you have handy. Serves 4. – Susan Puckett

Ingredients

  • Salt
  • 8 ounces whole-grain pasta
  • 2-3 tablespoons olive oil
  • 4 or 5 garlic cloves, thinly sliced
  • ¼ teaspoon red pepper flakes, or to taste
  • 1 pound bay scallops (or sea scallops, cut in half and tough side muscles removed), patted dry
  • 1 pint grape or cherry tomatoes
  • Freshly ground pepper
  • ¼ cup chopped fresh basil, flat-leaf parsley, mint, or a combination

Instructions

  1. In a large pot of boiling water seasoned generously with salt, add the pasta and cook until al dente according to package directions. Drain, reserving ¼ cup of the pasta water.
  2. While preparing the pasta, heat the oil over medium-high heat in a large skillet. Add the garlic and red pepper flakes, and sauté just until lightly golden, a minute or less, taking care not to burn. Transfer to a small bowl and set aside.
  3. Add the scallops and sauté just until lightly golden on both sides, about 2 minutes, and transfer to a plate. Add the tomatoes to the skillet and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes. Crush the tomatoes with the back of a spoon and season to taste with salt and pepper.
  4. Remove the pan from the heat. Add the reserved scallops, cooked pasta, reserved pasta water, half the herbs, and butter. Toss to combine and melt the butter. Divide among bowls, garnish with reserved garlic and parsley, and serve.

 

Article Credit Jay Croft, creator and owner of Prime Fit Content.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.

Mango-Lime Piri Piri Drumsticks, Piri piri is a tangy-sweet hot pepper sauce with African and Portuguese roots often sold in bottles.
In Athletic Health, Fitness & Exercise, Healthby

Healthy Recipe, Mango-Lime Piri Piri Drumsticks

 

Healthy Recipe, Mango-Lime Piri Piri Drumsticks

Piri piri is a tangy-sweet hot pepper sauce with African and Portuguese roots often sold in bottles, and for which there are as many recipes as there are barbecue sauce. Lerato Umah-Shaylor, a Nigerian food writer based in the UK, created her own version that’s as nutrient-rich as it is flavorful for her new cookbook, “Africana,” (Amistad, $37.50). This slight adaptation features drumsticks for a summery, easy-to-serve presentation, but thighs or other chicken pieces would work just as well. Serves 4-6. RECIPE HERE – Susan Puckett

Chicken and marinade:

  •  Juice of 2 limes
  • 2 to 3 pounds chicken drumsticks (or thighs, or a combination)
  • 2 teaspoons fine sea salt
  • 2 garlic cloves, peeled and finely grated

Mango-Lime Piri Piri Sauce:

  •  3 medium mangoes, peeled, stoned, and roughly chopped (about 3 cups)
  • ½ medium yellow onion, peeled and roughly chopped
  • ½ red bell pepper, stemmed, seeded, and chopped
  • 1 scotch bonnet, habanero, or bird’s eye chile, stemmed and seeded (or 2, if you prefer more heat)
  • 2-inch piece of ginger, peeled and roughly chopped
  • 3 garlic cloves, peeled and roughly chopped
  • 1/3 cup vegetable oil (or more, as needed)
  • Juice of 2 limes and zest of 1 lime
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground allspice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 tablespoons red wine vinegar
  • Sea salt to taste

For serving:

Chopped fresh cilantro and lime wedges

  1. Marinate the chicken: At least 2 ½ hours before serving, in a large bowl, combine the lime juice, salt, and garlic. Add the chicken and massage into every nook to coat well. Adjust one oven rack in the center of the oven and another rack about 5 inches under the broiler.
  2. Make the Mango-Lime Piri Piri: In the container of a blender or a food processor, combine the mangoes, onion, bell pepper, chile, ginger, garlic, oil, lime juice and zest, paprika, and allspice. Puree to make a smooth sauce, adding a little more oil if too thick. Sprinkle in the thyme and oregano and stir to combine.
  3. Spoon enough of the sauce into the bowl to coat the chicken heavily, reserving the remainder for a side sauce. Cover and refrigerate the chicken or 2 hours or overnight.
  4. In a small saucepan, combine the remaining sauce with the vinegar and cook over medium-low heat for 10 minutes. Season to taste with salt. (Sauce may be stored in a sterilized jar in the refrigerator for up to a month.)
  5. Remove the chicken from the refrigerator about 30 minutes before serving to bring to room temperature. Preheat the oven to 400 degrees.
  6. Place the chicken on a sheet pan and roast for 15 minutes, brush with some of the piri piri sauce, and continue roasting for 15 minutes longer.
  7. Remove from the oven, preheat the broiler to high, and broil for about 10 minutes, turning the drumsticks halfway through, so they are nicely charred all over.
  8. Brush with a few more tablespoons of the sauce, scatter cilantro over the top, and serve with remaining sauce and lime wedges.

Article Credit Jay Croft, creator and owner of Prime Fit Content.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.

In Athletic Health, Brain Health, Energy, Fitness & Exercise, Health, Heart Health, Joint Health & Mobility, Men's Health, Mental Health, Nutrition You Can Feel, Total Health, Vitamins & Supplements, Women's Healthby

Healthy Recipe Highlight: Mega Omega Recipes

It’s no lie that a lot of the time our diets lack in the recommended daily value of certain nutrients. One of these nutrients that tends to get overlooked is Omega-3 Fatty Acids. The word “fat” tends to get a bad reputation, but actually, there are certain healthy fats that our bodies need to function and can benefit from. Omega-3 intake is linked to cardiovascular improvements like lowered blood pressure and lowered risk of heart attack. For our mental and cognitive states, Omega-3 is associated with boosted mood and happiness as well as increased memory functioning. For the musculoskeletal system, Omega-3s are known to help with joint pain.

Hopefully we can all agree that Omega-3s are a necessity, especially as we age and are facing the threat of more health related issues. Omega-3s have all these great unlimited benefits, but unfortunately come from very limited sources. Fish (seafood), certain nuts and seeds, and egg yolks are the main food sources of the nutrient. If you don’t typically get your hands (or mouths) on any of these Omega nutrient foods, it is very important that you are using supplementation as an alternative. That being said, we wanted to share a couple of our favorite and easy Omega-3 rich recipes.

Our diets lack the recommended daily value of certain nutrients. One of these nutrients that tends to get overlooked is Omega-3 Fatty Acids.;Men's health is at increased risk for heart issues, heart attacks, cardiovascular disease and are also at higher risk for prostate cancer.First up is Lemon Garlic Salmon Foil Packs with Green Beans and New Potatoes. We love this recipe because it is very low maintenance. It takes very little food prep and makes an entire meal in perfectly proportioned foil packets. The 6oz of salmon in the recipe can pack a mega Omega punch with 1,000-2,000 mg (depending on where the fish came from). The veggies and the fish are perfectly seasoned with hints of lemon and garlic making it a deliciously filling meal.

If fish isn’t your thing, we also wanted to share the Coconut and Chia Seed Crusted Chicken Fingers with you. Chia seeds contain the plant based version of Omega-3 Fatty Acids. We love this recipe because, again, it is easy and takes little time to throw together. It gives the great crunchy texture of fried chicken and still tastes amazing without adding the extra calories and fat. The chia seed serving in this recipe offers around 500-1000 mg of Omega-3s.

Although, both of these recipes provide sufficient amounts of Omega-3s, it is important to iterate that supplementation is still necessary. Chances are, you are not going to have these meals every day, and with Omega 3 resources being so minimal, we need to be smart about our nutrient intake. Our Omega-3 Priority product is one of the best Omega-3 supplements on the market offering a premium blend of the fatty acids that is pure and concentrated. Watch as Omega-3s make mega improvements on your health!

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These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease. Life Priority Health and Nutrition does not provide medical advice, diagnosis, or treatment. Life Priority, established in 1994, offers supplements that are scientifically-formulated, results-oriented, and GRAS (Generally Recognized As Safe) and are manufactured at USDA and FDA inspected facilities.

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