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Healthy Eaters

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    • dede

    • nixxxon

    • mscola67

    • Momof4gr8kids

    • ampamp12000

    • dixichiq

    • adevore

    • wkcotts

    • cdmaestas92

    • Leora Best

    • Goddess_1971

    • renlo

    • maryp

    • JAC

    • lifetimegal

    • realsm

    • Cutemonkey

    • deb22

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    • wms1001

    • GoingForIt

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  • Anyone here like Tabouleh? Its a middle eastern dish. Really healthy for you! Here is a quick and easy recipe:

    • 2 bunches (1½ cup) Fresh Parsley, chopped & stems discarded
    • 2 tbsp Fresh Mint, chopped
    • 1 medium Onion, finely chopped
    • 6 medium Tomatoes, diced
    • 1 tbsp Salt
    • ½ tsp Black Pepper
    • ½ cup Bulghur, medium grade
    • 6 tbsp Lemon Juice
    • 6 tbsp Extra Virgin Olive Oil

    •Take a bowl and soak bulghur in cold water, for about 2 hours.
    •After 2 hours, squeeze out extra water from bulghur, using hands or paper towel.
    •Now, in a medium bowl, mix chopped onion, diced tomatoes, chopped mint, bulghur and chopped parsley.
    •Line serving bowl with grape leaves and add prepared salad in it.
    •Season it with olive oil, lemon juice, salt and pepper.
    •Serve.
    Chris728, 6 days ago| Flag
  • I posted a healthy quinoa salad recipe at http://community.eatyourbest.com/service/displayDiscussionThreads.kickAction?as=47276&w=154449&d=579814&ac=new and wonder what grain salads you have all tried and loved?
    GoingForIt, 6 days ago| Flag
  • I really like this recipe!

    Roasted Vegetables and Pasta

    • 2 medium red bell peppers, cut in 1/2" chunks
    • 1 small eggplant, cut in 1/2" chunks
    • 1 yellow crookneck squash, cut in 1/2" chunks
    • 1 cup peeled and diced butternut squash
    • 1 tablespoons extra virgin olive oil
    • 3/4 pound penne pasta
    • 2 small tomatoes, cored and diced
    • 1/3 cup chopped fresh basil
    • 4 teaspoons balsamic vinegar
    • 1 clove garlic, minced
    • 1/3 cup reduced fat Parmesan cheese

    Preheat oven to 450°F. Spray roasting pan with cooking oil spray.

    Combine peppers, eggplant, yellow squash and butternut squash in roaster. Spray lightly with cooking oil spray and sprinkle with salt and pepper. Roast vegetables (about 20 to 25 minutes) until tender and they began to brown. Stir occasionally to keep from burning on bottom.

    Cook pasta in large pot of boiling salted water until tender but al dente. Drain, reserving 1/3 cup liquid.

    Toss vegetables, pasta, tomatoes and basin in large bowl. Add garlic, olive oil and balsamic vinegar. If too dry, add up to 1/3 cup reserved pasta liquid. Correct salt and pepper seasoning. Serve with Parmesan cheese.
    Chris728, 2 weeks ago| Flag
  • How is everyone doing? Got any new healthy recipes to share? I'd love to read an update - post yours here. xo, Miss S.O.
    Miss S.O., 3 weeks ago| Flag
  • Ah isn't it awesome to be part of a group called Healthy Eaters? It was not always that way for me as I am sure to you all too. Hey mscola - belated congrats on making lifetime - I know I congratulated you elsewhere on the site but I have to say it again.. great job! Are you closer to becoming a leader? I think you would do fantastic as one.. you are inspirational! How is everyone doing? Please check in and share a quick update! xo, Miss S.O.
    Miss S.O., 3 months ago| Flag

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