https://www.blissfulhealthy.net/blog1643003949981

Blissful Healthy, Wedgefield, FL (2026)

03/07/2022

Baked Italian Chicken Thighs

These juicy chicken thighs are topped with a flavorful blend of three cheeses and your favorite marinara sauce. Serve over pasta or rice or alongside roasted potatoes for a tasty weeknight meal. I like to shred my own cheese, as I find it melts better, but feel free to use pre-shredded to save time.

Prep: 5 mins
Cook: 35 mins
Total: 40 mins
Servings: 4

Ingredients

½ cup low-fat ricotta cheese
¼ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
⅛ teaspoon salt
1 pound skinless, boneless chicken thighs
1 teaspoon garlic powder
salt to taste
1 tablespoon olive oil
1 ½ cups marinara sauce
¾ cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley (Optional)

Directions

Step 1
Preheat the oven to 375 degrees F (190 degrees C).

Step 2
Combine ricotta cheese, Parmesan cheese, Italian seasoning, and salt in a small bowl and set aside.

Step 3
Season chicken thighs on both sides with garlic powder and salt.

Step 4
Heat olive oil in an oven-proof skillet over medium-high heat. Place chicken thighs, smooth-side down in pan and brown, 3 to 4 minutes. Flip thighs over and remove skillet from heat. Top each thigh with an equal amount of ricotta cheese mixture. Spoon marinara sauce over the ricotta cheese and around the chicken thighs.

Step 5
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and leave oven on.

Step 6
Top chicken with mozzarella cheese and return to the oven until cheese has melted, 2 to 3 minutes. Garnish with parsley and serve.

Source: allrecipes

03/04/2022

Blueberry Smoothie

This blueberry smoothie recipe is creamy, nutritious, and refreshing. Blend it up for a delicious healthy breakfast or snack!

Prep Time: 5 mins
Total Time: 5 mins
Serves 2 to 3

Ingredients

1½ cups frozen blueberries
1¼ cups almond milk, plus more as needed
1 cup frozen cauliflower
½ cup frozen raspberries
½ frozen banana
2 tablespoons almond butter
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
¼- inch piece fresh ginger, optional

Instructions

In a blender, place the blueberries, almond milk, cauliflower, raspberries, banana, almond butter, maple syrup, lemon juice, and ginger, if using.
Blend until creamy, adding more almond milk as needed to blend.

Source: Loveand Lemons

02/25/2022

Best Vegan Meatballs

These vegetarian meatballs are full of veggies, but with tang from balsamic and tamari, even picky eaters will love their flavor. I love these balls tucked into subs, but they're good served over pasta, too.

Prep time 45 mins
Cook time 1 hour
Total time 1 hour 45 mins

Ingredients

½ teaspoon extra-virgin olive oil, more for drizzling
½ yellow onion (about 1 cup chopped)
8 ounces mushrooms, de-stemmed, chopped
1 cup cooked black beans, drained and rinsed
2 large garlic cloves, chopped
1 tablespoon balsamic vinegar
1 tablespoon tamari
½ cup walnuts
1½ cups cooked brown rice
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 cup panko bread crumbs
6 soft sub buns or sliced soft baguette
2 cups jarred or homemade marinara sauce
½ cup chopped fresh basil
Several handfuls of arugula, optional
Parmesan (skip if vegan) or vegan parmesan cheese, optional

Instructions

In a large skillet, heat ½ teaspoon of olive oil over medium heat. Add the onion and cook until soft, about 2 minutes. Add the mushrooms, pinches of salt and pepper, and cook until browned and soft, 5 to 8 minutes. Add ½ cup of the black beans, garlic, the balsamic vinegar and tamari sauce, and cook for 2 minutes or until everything is well browned and soft. Remove the mixture from the heat and let cool slightly.
In a food processor, pulse the walnuts. Add the mushroom mixture and pulse 2 to 3 times until just combined. Do not puree or the mixture will be too mushy. Add the remaining ½ cup of black beans and pulse briefly. Transfer the mixture to a large bowl and stir in the brown rice, chili powder, onion powder, salt and pepper. Mix until combined. Taste and adjust seasonings.
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the panko breadcrumbs onto a plate. Form the mixture into 18-1½ inch balls and gently roll in the crumbs, using the breadcrumbs to pat the mixture into cohesive balls. Place on the baking sheet and refrigerate for 20 minutes or overnight.
Drizzle generously with olive oil and bake for 35 to 40 minutes, carefully flipping halfway through.
Heat the marinara sauce in a skillet and add the meatballs. Heat until just warmed through and serve immediately on the buns with arugula, basil, and parmesan cheese, if desired. (Tip: don’t let the meatballs sit in the sauce for too long or they will start to fall apart).

Source:loveandlemons

02/20/2022

Best Veggie Burger

Even meat eaters will love this veggie burger recipe! These grill-able patties are tangy, smoky, and savory, with a hearty texture from walnuts and mushrooms.

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Serves 8

Ingredients

2 tablespoons extra-virgin olive oil, more for drizzling
2 shallots, chopped (⅔ cup)
16 ounces mushrooms, mix of shiitake + portobello, stemmed and diced
2 tablespoons tamari
2 tablespoons balsamic vinegar
1 tablespoon mirin, or ½ teaspoon maple syrup
2 garlic cloves, minced
½ teaspoon smoked paprika
2 teaspoons sriracha, more if desired
½ cup chopped walnuts
¼ cup ground flaxseed
2 cups cooked short-grain brown rice, freshly cooked so that it’s sticky*
1 cup panko bread crumbs, divided
Vegan Worcestershire sauce, for brushing
Nonstick cooking spray, for grilling
Hamburger buns & desired burger fixings
Sea salt and freshly ground black pepper

Instructions

Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms and a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.
Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.
In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until just combined. The mixture should hold together when pinched, but it should still have some texture.
Transfer to a large bowl and fold in the remaining panko.
Form into 8 patties, place them on a large plate and chill in the fridge for 1 hour.
If you're grilling the patties, preheat a grill to medium-high heat. Brush the patties with olive oil and spray the grill with cooking spray. Place the patties on the grill and use a spatula to press down lightly. Grill for 7 minutes on the first side, flip, and grill for 6 to 7 minutes on the second side, or until well-charred and cooked through.
Alternately, cook the patties on the stove. Heat a cast-iron skillet over medium heat. Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through.
Remove from the heat, brush with Worcestershire sauce, and serve with desired fixings.

Source: loveandlemons

02/19/2022

Maki Sushi Recipe

Prep Time: 1 hr
Cook Time: 20 mins
Total Time: 1 hr 20 mins
Serves 2 (makes 3 rolls)

Ingredients

Roasted Shiitakes

6 ounces shiitake mushrooms
1 tablespoon extra-virgin olive oil
1 tablespoon tamari

Carrot ginger dipping sauce

½ cup chopped roasted carrots, about ¾ cup raw carrots
⅓ to ½ cup water
¼ cup extra-virgin olive oil
2 tablespoons rice vinegar
2 teaspoons minced ginger
¼ teaspoon sea salt

Sushi rice

1 cup short grain brown rice, rinsed well
2 cups water*
1 teaspoon extra-virgin olive oil
2 tablespoons rice vinegar
1 tablespoon cane sugar
1 teaspoon sea salt

For the rolls

3 nori sheets
1 cup thinly sliced red cabbage
3 long thin strips of cucumber
½ avocado, sliced into strips
Sesame seeds, for sprinkling
Tamari, for serving
Pickled ginger, optional, for serving

Instructions

Prepare the roasted shiitakes: Preheat the oven to 400°F and line a large and small baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and tamari and toss to coat. Spread in an even layer on the large baking sheet. Roast for 25 to 30 minutes or until browned around the edges. On the second sheet, roast the carrots for the dipping sauce.
Make the carrot ginger dipping sauce: In a blender, combine the roasted carrots, water, olive oil, rice vinegar, ginger, and salt and blend until creamy. Chill until ready to use and set aside the shiitakes until you're ready to roll.
Make the sushi rice: In a medium saucepan, combine the rice, water, and olive oil and bring to a boil. Cover, reduce the heat, and simmer for 45 minutes. Remove the rice from heat and let sit, covered, for 10 more minutes. Fluff with a fork and fold in the rice vinegar, sugar, and salt. Cover until ready to use.
Assemble the maki sushi rolls. Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place your toppings (see picture). Don’t overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori. Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut side down. Repeat with remaining rolls.
Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.
Sprinkle with sesame seeds. Serve with the dipping sauce, tamari, and pickled ginger, if desired.

Notes

If using a rice cooker, use 1½ cups water and omit the olive oil.
To store your rolls overnight, store them uncut, wrapped in plastic wrap, in the fridge. This helps keep the rice from drying out. Slice as you're ready to eat.

Source: loveandlemons

02/19/2022

Pico De Gallo

This fresh pico de gallo recipe is so easy to make! Use it as a zesty topping for Mexican dishes or enjoy it on its own with tortilla chips.

Prep Time: 10 mins
Total Time: 10 mins
Serves 6 to 8

Ingredients

2 cups diced tomato, 3 to 4 small tomatoes
3/4 cup diced white onion
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 garlic cloves, minced
1 jalapeño pepper, stemmed and diced
1/2 teaspoon sea salt, more to taste

Instructions

In a small bowl, combine the tomato, onion, cilantro, lime juice, garlic, jalapeño, and salt. Stir to combine. Chill until ready to use.
Serve with chips, for dipping, or see additional serving suggestions in the post.

Source: loveandlemons

02/19/2022

Wild Rice Soup

This creamy wild rice soup recipe is hearty, cozy, and comforting. Filled with vegetables like carrots, celery, and mushrooms, it's the perfect nourishing meal for a cool fall night.

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Serves 4

Ingredients

Creamy base

1 cup unsweetened almond milk
⅓ cup raw cashews
¼ cup cooked cannellini beans, drained and rinsed
2 tablespoons white miso paste
2 teaspoons Dijon mustard

Soup

2 tablespoons extra-virgin olive oil
1 bunch scallions, white and light green parts, chopped
1 celery stalk, chopped
1 large carrot, chopped
8 ounces cremini mushrooms, sliced
1 teaspoon sea salt
4 garlic cloves, minced
2 tablespoons minced rosemary
1 bunch of thyme, bundled
1¼ cups cooked cannellini beans, drained and rinsed
½ teaspoon freshly ground black pepper, more for serving
4 cups water
1 cup cooked wild rice
1 to 2 tablespoons fresh lemon juice
4 cups chopped kale
Chopped parsley for garnish, optional
Pinches of red pepper flakes, optional

Instructions

Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.

Notes

Note: If you're not serving the soup right away, it'll thicken as it sits. If desired, stir in up to 1 cup additional water if it gets too thick.

Source: loveandlemons

02/19/2022

Cilantro Lime Rice

I love serving this cilantro lime rice recipe as a fresh, bright side dish with Asian or Mexican food. Plus, it's a great base for homemade burrito bowls!

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Serves 4

Ingredients

1 cup long-grain jasmine rice, rinsed well and drained
1½ cups water
3 teaspoons extra-virgin olive oil, divided
1 small garlic clove, finely minced
2 scallions, finely chopped
1 teaspoon lime zest
¼ to ½ teaspoon sea salt
1½ tablespoons lime juice
½ cup finely chopped cilantro
pinch of red pepper flakes or ¼ diced jalapeño, optional

Instructions

Combine the rice, water, and 1 teaspoon of olive oil in a medium saucepan. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes (or check the time listed on the package of your rice).
Uncover, fluff with a fork, then add the garlic, scallions, and lime zest and stir to combine. Let cool for 1 minute then add the remaining 2 teaspoons of olive oil, ¼ teaspoon salt, lime juice, cilantro, and red pepper flakes or jalapeño, if using. Stir to combine and season to taste.

Source: loveandlemons

02/19/2022

How to Cook Brown Rice

Want to make brown rice that's cooked perfectly every time? Just follow this easy method! Then, use it in bowls, stir fries, and more.

Prep Time: 5 mins
Cook Time: 55 mins
Total Time: 1 hr
Serves 4

Ingredients

1 cup uncooked brown rice, well rinsed
2 cups water
1 teaspoon extra-virgin olive oil

Instructions

Combine the rinsed rice, water, and olive oil in a pot and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.
Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.

Notes

This rice-to-water ratio also works in a rice cooker using the brown rice setting. If you're using a rice cooker to cook your rice, skip the olive oil.

Source: loveandlemons

02/19/2022

Best Vegan Pizza

We love all the flavors atop this vegan pizza - sun-dried tomatoes, jalapeño, basil, corn, and cashew cream make it a delicious, multi-colored meal!

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Serves 3 to 4

Ingredients

1 small head broccoli, florets chopped into small pieces, top of stalk diced (½ cup)
⅓ cup halved cherry tomatoes
kernels from 1 ear fresh corn
¼ cup coarsely chopped red onion
½ jalapeño, thinly sliced
4 oil-packed sun-dried tomatoes, diced
extra-virgin olive oil, for drizzling and brushing
1 (16-ounce) ball of pizza dough
½ cup fresh basil leaves
2 tablespoons fresh thyme leaves
pinches of red pepper flakes
sea salt and freshly ground black pepper
Cashew Cream

Instructions

Preheat the oven to 450°F.
In a medium bowl, combine the broccoli, tomatoes, corn, onion, jalapeño, and sun-dried tomatoes and drizzle with olive oil and pinches of salt and pepper. Toss to coat and taste. The vegetables should be well-seasoned and well-coated with the olive oil so that the vegetables are flavorful throughout the pizza.
Stretch the pizza dough onto a 14-inch pizza pan. Brush the outer edges of the dough lightly with olive oil and spoon a few scoops of cashew cream onto the center of the dough, just enough to spread it into a thin layer. Distribute the vegetables onto the dough.
Bake 15 minutes, or until the crust is golden, cooked through, and the broccoli is tender and roasted. Remove from the oven and drizzle generously with the cashew cream (if your cashew cream is too thick to drizzle, stir in a little water). Top with the fresh basil, fresh thyme, and pinches of red pepper flakes.

Source: loveandlemons

02/16/2022

Chickpea Salad Sandwich

Filled with protein and fiber, this vegan chickpea salad sandwich is a delicious healthy lunch! Prep the chickpea mixture up to 3 days in advance and keep it on hand for lunches all week.

Prep time 20 mins
Cook time 5 mins
Total time 25 mins

Ingredients

Chickpea Salad

1½ cups cooked chickpeas, drained and rinsed
2 tablespoons tahini
1 teaspoon Dijon mustard
½ garlic clove
1 teaspoon capers
1 green onion, chopped
2 tablespoons chopped cilantro
2 tablespoons fresh lemon juice
sea salt and freshly ground black pepper

For the sandwiches

handful of thin green beans, trimmed
1 soft baguette, sliced in half
8 to 10 Kalamata olives, pitted and sliced in half
thinly sliced red onion, rinsed and dried
vegan mayo (or regular mayo), for spreading
¼ English cucumber, thinly sliced
1 radish, thinly sliced
6 to 8 fresh basil leaves
sea salt and freshly ground black pepper

Instructions

Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined, but do not puree. Season to taste.
Blanch the green beans. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Drop the green beans into the boiling water for 1½ minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces.
Assemble the sandwiches: Spread the chickpea salad on one side of the baguette. Press the chopped green beans into the chickpea salad and top with the olives and red onion slices. Spread of layer of mayo on the other half of the baguette and top with the sliced cucumbers, radishes, and basil. Season with salt and pepper, to taste. Press together, slice, and enjoy!

Source: loveandlemons

02/16/2022

Caprese Sandwich

This Caprese sandwich is the BEST summer lunch! Because the ingredients here are so simple, each one really shines through. Make sure to use the best tomatoes, basil, mozzarella, and bread you can find!

Prep Time: 15 mins
Serves 4

Ingredients

4 (3.5-inch) Focaccia squares, sliced in half
Handful of arugula
1 (8-ounce) fresh mozzarella ball, sliced
2 tomatoes, sliced
1/3 cup Roasted Cherry Tomatoes, optional
Pickled Onions, optional
Basil leaves
Extra-virgin olive oil, for drizzling
Flaky sea salt and freshly ground black pepper

Instructions

Assemble the sandwiches on the focaccia with the arugula, mozzarella, and tomato slices. Add the roasted tomatoes and a few pickled onions, if desired.
Top with basil leaves, a drizzle of olive oil, and season with salt and pepper.

Notes

For a vegan version, use sliced avocado and a slather of vegan pesto in place of the cheese.

Source: loveandlemons

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