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3 Potato Skin Recipes That Satisfy Cravings
Posted By on March 10th, 2014 in Vitaminfix Think - Issue 77
sweet-potato1

Potato skins are a satisfying side dish, and appetizer. But they can add unwanted pounds to your waistline if they don’t stay on your cheat day menu. Eat them a few days a week with these healthy versions of one of everyone’s favorite foods. 1. Southwest Sweet Potato Skins A Southwestern take on this potato skin classic brings some spicy flavor and refreshing flavors, that are delicious any time of year. Ingredients: 4 small sweet potatoes 1 medium red onion, chopped ½ cup yellow bell peppers ¼ cup cilantro, finely chopped ¼ cup tomatoes 1 tablespoon fresh  lime juice 1 cup Sharp Cheddar Cheese 1 teaspoon coarse salt 1 tablespoon extra virgin olive oil 1 tablespoon sour cream for topping Directions: 1. Pre-heat oven to 425˚ and cut the sweet potatoes in half placing each with the cut side up on a baking tray. Bake until the potato has softened, about 25-30 minutes. 2. While the sweet potatoes bake, heat ½ tablespoon of olive oil in a skillet and add diced onions and bell peppers. Let sauté until onions become translucent. Stir in tomatoes, cilantro, and lime juice an continue to cook until mixture is heated through, set aside until the potato skins are done. 3. Once sweet potatoes are soft, scoop out the insides leaving ¼” of sweet potato in the skin. Turn skins upside down, brush with remaining olive oil, and sprinkle with salt. Bake for 10 minutes, flip, and bake for another 10 minutes, or until the Read More »

3 Meatless Monday Main Dish Recipes
Posted By on February 24th, 2014 in Vitaminfix Think – Issue 76
meatless monday

Meatless menus can be tricky. But it’s well-known that diets rich in whole natural foods including raw fruits, vegetables, whole grains and lean proteins support overall health, and longevity. If you are considering taking a step towards a healthier lifestyle, or simply would like to try out a few meatless meals, here is are 3 vegetarian main dish recipes you can use to increase your intake of fruits, veggies and meatless protein sources. Ricotta Stuffed Squash Naturally sweet, easy to make and super healthy, this stuffed squash pairs well with a bed of quinoa, lettuce or just on it’s own is simply delicious. Ingredients: 8 yellow squash 2 tablespoons coconut oil 1 purple onion, finely chopped 1 fresh clove garlic, minced 1 (10 ounce) package frozen chopped spinach, thawed 2 eggs 2 cups ricotta cheese 1/4 cup grated Parmesan cheese 1 tablespoon chopped fresh parsley 1/2 teaspoon salt 1 teaspoon low-sodium Italian seasoning 1 pinch ground black pepper 1 (26 ounce) jar spaghetti sauce Directions: Preheat oven to 375 degrees F (190 degrees C). Trim off ends of squash; cut squash in half (lengthwise). With a teaspoon scoop out seeds and part of the pulp leaving shells about 1/2 inch thick. Steam squash shells over boiling water until crisp-tender (about 5 minutes). Plunge into cold water, drain well and set aside. In a small frying pan over medium heat, melt one tablespoon of the coconut oil. Add onion and garlic and cook until they are done. Squeeze the spinach to Read More »

3 Colossally Good Kale Recipes
kale

Kale is a powerful green vegetable for boosting overall health. This nutrient-dense veggie is loaded with a wide range of vitamins, minerals and antioxidants to promote immune system function and a healthy body. And due to its popularity, we put together 3 more kale recipes for your menu. 1. Quinoa with Mushrooms, Kale and Sweet Potatoes This blend of oh-so-good-for-you ingredients also blends together to make a delicious meal. With a sweet taste this recipe is a full meal that provides all the amino acids your muscles need along with a powerful antioxidant punch that boots immunity in a number of ways. Ingredients: 1 cup quinoa 2 tablespoons olive oil 2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces 10 ounces button mushrooms, quartered 2 cloves garlic, thinly sliced 1 bunch kale, stems discarded and leaves torn into 2-inch pieces 3/4 cup dry white wine kosher salt and black pepper 1/4 cup grated Parmesan (1 ounce) Directions: Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes Meanwhile, heat the oil in a large pot over medium heat Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes Stir in the garlic and cook for 1 minute Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 Read More »

Leftovers Made Lovely: 3 Recipes for Left Over Veggies
leftover tacos

Leftovers got you down? No need to stress over the short life of your favorite fruits and veggies. While one of the hardest parts of including fresh fruits and vegetables into your diet on a daily basis is that these foods only last so long in the fridge. And who likes to throw away good food? We’ve got the solution to this quandary. Here’s a few great ways to use up those tasty foods, before they turn on you. Leftover Sweet Potatoes. Once you boil, or bake ‘em, sweet potatoes can store in the fridge for quite a while. But when you see that time is running out, go a head and add these savory spuds to your menu with sweet potato pancakes. Here’s the recipe: Ingredients: Sweet potato leftovers, mashed 1 1/2 cups all-purpose flour 4 teaspoons baking powder 2 tablespoons honey 2 cups milk 4 teaspoons melted butter, and enough to grease the skillet 2 whole egg, or egg substitute 1 teaspoon fresh ground cinnamon Pinch of nutmeg Directions: In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with fresh honey, nut butter, or maple syrup. Leftover Veggie Medley. Ok, so you’re scanning the fridge and you notice you’ve got some bell peppers that have seen better days, the Kale is wilding, hmm an onion, an eggplant is on Read More »

4 Dip Recipes That Dazzle Your Tastebuds
dips-dressings

Dips are a great way to make a healthy snack on-the-go, and cut out sugary sauces that just add calories to your healthy diet. Try these 4 dips and dressings and share the recipes with your friends. They are simply dazzling! Dip Recipe #1. Baba Ganoush This delicious dip includes ingredients that are just plain good for you. Decedent and creamy, you can serve this traditionally with a side of warm pita bread, or use it to beef up sandwiches and wraps. Ingredients: 3 aubergines 1 tbsp tahini paste 1 tbsp fresh lemon juice 2 garlic cloves, pressed 1 tbsp olive oil pomegranate seeds Directions: Preheat the oven to 180°C. Prick each aubergine with a fork all over. Scorch aubergines over a grill or a hot flame (it can be done on a griddle pan, gas stove or on a top shelf of an oven). The skin needs to be charred to give the dish its distinctive flavour. If you prefer it less smoky you can skip this step. Place scorched aubergines on a baking sheet and bake in the oven until soft, usually 10 – 15 minutes, depending on the size. Remove from the oven, allow to cool then cut in half lengthwise and scoop the flesh with a spoon. Place the flesh, tahini paste, garlic cloves, olive oil and lemon juice in a food processor, season to taste with a pinch of salt and blitz until smooth. Serve decorated with pomegranate seeds accompanied by a flat bread. Dressing Read More »

Clean Eating One Week Menu
Posted By on January 6th, 2014 in Vitaminfix Think - Issue 69
clean-eating

Clean eating isn’t just a diet approach, it’s a lifestyle habit that can lead to long term health and a feeling of vitality. Leave out GMOs, toxins and ingredients that you can’t pronounce and try this easy-to-follow clean eating plan. You can get all the recipes mentioned in this week long clean eating menu by clicking the reference link below. EVOO = Extra Virgin Olive Oil CLEAN EATING MONDAY MENU TOTAL NUTRIENTS - Calories: 1,499, Fat: 53 g, Sat. Fat: 11 g, Carbs: 165 g, Fiber: 33 g, Sugars: 42 g, Protein: 100 g, Sodium: 2,343 mg, Cholesterol: 76 mg 25 almonds 1 serving Clean Reuben Sandwich (see recipe) 1 orange Egg Sandwich: 4 scrambled egg whites and 1 oz low-fat cheddar cheese in 1 whole-wheat bun 1 grapefruit 10 carrot sticks and 3 tbsp hummus Ham & Pear Salad: 3 oz ham, 1 oz low-fat cheddar cheese, 1 thinly sliced pear, 7 walnuts and 3 cups arugula with 2 tbsp balsamic vinegar, 1 tsp Dijon and 1 tsp EVOO 1 sliced pita, warmed CLEAN EATING TUESDAY MENU TOTAL NUTRIENTS - Calories: 1,587, Fat: 45 g, Sat. Fat: 8 g, Carbs: 196 g, Fiber: 40 g, Sugars: 51 g, Protein: 113 g, Sodium: 1,510 mg, Cholesterol: 102 mg 1 serving Clean Reuben Sandwich (leftovers) 1 kiwi 3 celery stalks with 2 tbsp almond butter 5 oz Greek yogurt with . cup sliced thawed strawberries 5 oz baked pork chop, 1 cup steamed green beans and . cup cooked black beans mixed with Read More »

9 Grocery List Must-Haves
Posted By on January 6th, 2014 in Vitaminfix Think - Issue 69
grocery

Grocery shopping can become challenging if you are just starting a new diet or are working towards a lifestyle change. While you work on your new years goals, it’s a good idea to try new health foods but there are a few foods that should always be on your list. Pick up these 9 grocery list must-haves every time you visit the store. Each offers health benefits that support your healthy lifestyle. 1. Flax Seeds go with just about everything from salads and pasta dishes to parfaits and smoothies. They also contain large amounts of essential fatty acids, along with fiber that helps you feel full. Add these tasty seeds to your grocery list and up the nutrient content of a variety of your favorite foods. 2. Bananas pack in potassium, vitamins A, C and E and are versatile. They add texture to smoothies, sweetness to cereals and make a great on-the-go snack. Bananas also make a great frozen treat and are inexpensive. Make them a permanent addition to your grocery list. 3. Rolled Oats are a great hot cereal, and also blend into smoothies and baked goods easily. They also pair well with tons of flavors, fruits and powders. Pulse them in a food processor and use them as a flour substitute to enhance the nutrient content of baked good. Check the labels for gluten-free varieties at your local grocery store. 4. Sweet Potatoes are a nutritional powerhouse you can find at any grocery store. They are better for Read More »

Slow Cooker Soup Recipes for 2014
Posted By on December 30th, 2013 in Vitaminfix Think Issue - 68
slow cooker soup

Slow cooker recipes are quick and easy to make and are hot & ready when you get home. Try making these recipes any time during the day and save leftovers for the rest of the week! Cabbage Beef Soup This delicious cabbage beef soup includes tons of healthy nutrients like protein, fiber and antioxidants. Make it today and have it warm and ready after a long day, to warm tummies and satisfy taste buds. Ingredients: 2 tablespoons extra virgin olive oil 1 pound lean ground beef 1/2 large onion, chopped 5 cups chopped cabbage 2 (16 ounce) cans red kidney beans, drained 2 cups water 24 ounces tomato sauce 4 beef bouillon cubes 1 1/2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon pepper Directions: Heat extra virgin olive oil in a large stockpot over medium high heat. Add ground beef and onion and cook until beef is well browned and crumbled. Drain fat and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt and pepper. Stir to dissolve bouillon and cover. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy! Cream of Potato Soup This satisfying soup conquers hunger and creamy cravings. Eat it as a side dish or keep potato chunks in the mix to make it a meal. 8 potatoes, chopped 3 leeks, white and light green parts only, cut into 1/4-inch rounds 1 onion, diced 3 teaspoons extra virgin Read More »

Holiday Party Recipes for Easy Meal Planning
Posted By on December 23rd, 2013 in Vitaminfix Think - Issue 67
Holiday-Food

Holiday party menus don’t have to be complicated or difficult. Here’s a holiday menu including appetizers, snack, a main dish and desert that you can use at your next get-together. Holiday Party Appetizer: These Garden Veggie Pizza Squares are an easy-to-make holiday appetizer that includes your favorite veggies, and satisfies pizza cravings. Make this with any variations you like and use left over veggies in the fridge to switch it up. Ingredients: 1 (8 ounce) package refrigerated crescent rolls 1 (8 ounce) package cream cheese, softened 1 (1 ounce) package Ranch-style dressing mix 2 carrots, finely chopped 1/2 cup chopped red bell peppers 1/2 cup chopped green bell pepper 1/2 cup fresh broccoli, chopped 1/2 cup chopped green onions Directions: Preheat oven to 375 degrees F (190 degrees C). Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. Holiday Party Snack: Candy Coated Pecans make a great snack and offer a healthy dose of essential fats. Try making these instead of serving candy at Read More »

3 Chocolate Recipes for Holiday Entertaining
Hot Chocolate

Dark chocolate and other varieties have been shown to offer a variety of health benefits. Due to the unique compounds found in this natural sweet treat, you may notice a better mood, lower blood pressure and a boost in immune function. It’s the perfect option for deserts during the holiday season, so make these classics and share your favorite chocolate recipes with us on our Facebook page. We’d love to hear what you’re cooking up in the kitchen this season! Dark Chocolate Bark with Almonds and Cranberries This sweet, antioxidant-rich recipe works as a great gift throughout the holiday season. With the added health benefits form the almonds and cranberries, this is a welcomed favorite at family get-togethers, parties, or a as a topper on sparkling wrapped boxes with bows. Ingredients: 12 ounces dark chocolate (bar or chips) 1/2 cup dried cranberries, coarsely chopped 1/2 cup unsalted almonds, coarsely chopped (substitue with pistachios, walnuts or any other favorite) Directions: 1. Line baking pan with parchment paper. 2. Place chocolate in medium, microwave-safe bowl. Microwave on medium for 1 minute, then stir. Continue microwaving on medium in 15-second intervals, stirring after each heating, until chips are melted and smooth when stirred. 3. Set aside about 3 tablespoons of cranberries and 3 tablespoons of almonds; stir remaining almonds and cranberries into melted chocolate. Pour mixture onto pan; spread to about 1/2-inch thickness. Sprinkle remaining cranberries and almond pieces over the mixture. Tap pan on the counter until bark is desired thickness. 4. Read More »