VitaminFix

Your one stop shop to find 1,000's of healthy products at the best price from our trusted sellers.
DIY Popsicle Recipes
Posted By on March 10th, 2014 in Vitaminfix Think - Issue 77
Popsicles

Popsicles are a great way to cool off, and to get in a few servings of fruits. Make these DIY popsicles at home to welcome Spring. White Peach and Strawberry Fizz Popscicle 1 ½ cup sliced strawberries ¾ cup thinly sliced white peach segments 1 tablespoon fresh mint, thinly sliced 1 tablespoon fresh lemon zest 3 cups sparkling white grape juice Directions: Pour the sparkling grape juice into a large measuring cup, and allow to settle for at least 5 minutes to reduce some of the bubbles before adding to the mold. Thinly slice the strawberry and peach pieces so they easily fit into the popsicle mold, however are large enough to be seen. Set aside. Add a small amount of mint and lemon zest to each popsicle mold. Add the slices of fruit, alternating so they can be seen when unmolded (about 3-4 slices of each). Fill each popsicle mold with the white grape juice, leaving about 1/4 inch of space from the top of the mold (the liquid will expand slightly as it freezes). Gently tap the molds on the counter top to remove any air bubbles. Insert the popsicle sticks, then freeze for at least 6 hours, or overnight. Watermelon Kiwi Popscicle Ingredients: 3 cups watermelon puree (about 1/4 to 1/2 a watermelon) 1/2 cup fresh blueberries 1/2 cup chopped fresh strawberries 1 kiwi, peeled and sliced 1 peach or nectarine, diced small handful fresh cherries, pitted and chopped Directions: Cut the watermelon into chunks and then puree Read More »

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 Salad Recipes for Spring Eats
Posted By on February 24th, 2014 in Vitaminfix Think – Issue 76
spring-salad-finished-serving_thumb

Salads area a delicious addition to any meal. And with the warm Spring season approaching you’ll definitely want to try these fresh salads, loaded with flavor and more than just a few of your favorite veggies. Spring Salad Recipe #1 – Watermelon, Heirloom Tomato and Feta Salad Add color and spring time flavor to your meal with this fresh-tasting salad. With a mix of fresh mint, sweet basil, parsley and chives this gorgeous watermelon salad pops! Ingredients: 3 tablespoons extra-virgin olive oil 2 tablespoons chopped mixed fresh herbs 1 tablespoon fresh lemon juice 1/2 teaspoon kosher salt 4 heirloom tomatoes, cut into chunks 1 cup (1-inch) cubed red seedless watermelon 1 cup (1-inch) cubed seeded yellow watermelon 1/4 cup vertically sliced red onion 1/2 cup crumbled feta cheese Directions: Whisk together first 4 ingredients in a large bowl. Add tomato, watermelon, and onion; toss to coat. Sprinkle with cheese; toss gently. Spring Salad Recipe #2 – Roasted Rhubarb Salad Ready in minutes, this mixed green salad also offers a sweet taste from raising, along with a healthy dose of essential fats, and the refreshing flavor of goat cheese. Ingredients: 2 cups 1/2-inch pieces fresh rhubarb 2 tablespoons sugar 2 tablespoons balsamic vinegar 1 tablespoon canola oil 1 tablespoon minced shallot 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 8 cups mixed baby greens 1/2 cup crumbled goat cheese or feta 1/4 cup chopped walnuts, toasted (see Tip) 1/4 cup golden raisins Directions: Preheat oven to 450°F. Toss rhubarb with sugar in Read More »

3-Day Detox Menu for Overall Health
detox_juice_glasses

Detox can be a great way to give your digestive system a rest. Working 24 hours a day, 7 days a week to digest foods and beverages that you consume the gastrointestinal system is directly linked to your immune system and is responsible for a good part of your overall health and a feeling of well-being. Maintaining regular digestive and a healthy gut should include a detox period in which you allow this system to rest. But many people don’t know how to properly to a detox diet. Here is a 3-day detox menu to help you give your digestive system a rest: Recipes: Morning Detox Tea 1 green tea bag, 1 slice lemon, 1 tsp, Stevia Breakfast Detox Drink 1 cup water, 1 Tbsp. flax seed , 1 cup raspberries, 1 banana, 1/4 cup spinach, 1 Tbsp. almond butter, 12 tsp. lemon Lunch Detox Drink 1 cup water, 1 Tbsp. flax seed , 1 cup raspberries, 1 banana, 1/4 cup spinach, 1 Tbsp. almond butter, 12 tsp. lemon Dinner Detox Drink 1/2 cup mango, 1 cup blueberries, 1 1/2 cup coconut water, 1 cup kale, 1 Tbsp. lemon, 1/4 avocado, 1/4 tsp. cayenne pepper, 1 Tbsp. flax seeds Detox Bath 2 1/2 cups Epsom salt and 10 drops lavender oil 3-Day Detox Menu: Day 1 Morning Detox Tea 1/2 Multi-Vitamin Lunch Drink 1/2 Multi-Vitamin and Omega-3 Supplement Snack: Favorite Drink Dinner Drink Detox Bath Day 2 Morning Detox Tea Lunch Drink 1/2 Multi-Vitamin and Probiotic Supplement Lunch Drink 1/2 Read More »

3 Chocolate Cake Recipes You Can Make for Valentine’s Day
Posted By on February 3rd, 2014 in Vitaminfix Think - Issue 73
chocolate-cake

Chocolate is a great way to satisfy your sweet tooth without damaging your overall health. Cocoa contains healthful antioxidants and also boosts the production of important brain chemicals involved in maintaining your good mood. So as one of the sweetest of holidays approaches, get your apron on and try some of these decedent chocolate cakes out. You can always make another one for your Valentine. 1. Zucchini Chocolate Orange Cake This cake is Mexican in origin and is loaded with nutrients. Full of zucchini, it also has a delicious glaze on top, and satisfies chocolate, and veggie cravings. Soooo good! Ingredients: For the Cake 2 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3/4 cup butter 2 cups white sugar 3 eggs, beaten 2 teaspoons vanilla extract 1/2 cup milk 3 cups grated zucchini 1 tablespoon orange zest 1 cup chopped walnuts For the Glaze: 1 1/4 cups confectioners sugar 1/4 cup orange juice 1 teaspoon vanilla extract Directions: The Cake: Preheat oven to 350 degrees F. Grease and flour Bundt pan. In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 teaspoon vanilla and milk to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts. Pour into a greased and floured Bundt Read More »

300 Calorie or Less Dinner Recipes
Posted By on February 3rd, 2014 in Vitaminfix Think - Issue 73
calorie-pot-pie

Calorie counting doesn’t have to mean you’re obsessively walking around with your weight loss journal. You can keep calorie in check by just keeping a few of these 300 calorie dinner recipes on hand. They’re delicious, easy to make and ready in just a few minutes to help make maintaining your weight loss easy, and guilt-free. Chicken, Potato, and Leek Pie A pot pie can often hit calorie highs of up to 900 each. This satisfying substitution for your favorite comfort food comes in at just 298. Ingredients: 1 slice smoked bacon, chopped 1 1/2 cups cubed red potato 1 cup chopped carrot 6 skinless, boneless chicken thighs, cut into bite-sized pieces 3 1/2 tablespoons all-purpose flour 3 cups sliced leeks (about 2) 1/2 teaspoon kosher salt 1/4 teaspoon pepper 2 cups fat-free, lower-sodium chicken broth 1/2 (14.1-ounce) package refrigerated pie dough 1 tablespoon fat-free milk 1 large egg white Directions: 1. Preheat oven to 450°. 2. Cook bacon in a large Dutch oven over medium heat until almost crisp, stirring frequently. Increase heat to medium-high. Add potato and carrot to pan; sauté 3 minutes, stirring occasionally. Add chicken; sauté 3 minutes or until lightly browned, stirring occasionally. Stir in flour and next 3 ingredients (through pepper); sauté 1 minute, stirring frequently. 3. Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally. Spoon mixture into a 1 1/2-quart glass or ceramic baking dish. Top with dough, folding under and 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 »

3 Gluten-Free Recipes That Are Surprisingly Easy
Posted By on January 20th, 2014 in Vitaminfix Think – Issue 71
gluten-free

Gluten-free menus don’t have to be difficult to make. If you’re going gluten free this year, here are 3 go-to recipes you can use any day of the week! Gluten-Free Pizza Crust This is a must-have recipe for anyone ready to go gluten-free. Add any of your favorite toppings to customize this dough, and make pizza night your way. Ingredients: 1 cup tapioca starch 1 cup sorghum flour 1 cup potato starch 1/2 cup brown rice flour 1/2 cup GF millet flour 3 teaspoons baking powder 2 teaspoons xanthan gum 1 teaspoon fine sea salt 3 tablespoons organic light brown sugar 1 and 1/4 cups warm water (between 110 – 115ºF) 1 teaspoon organic light brown sugar – for proofing the yeast 1 packet (1/4 ounce) active dry yeast 1/4 cup good olive oil 1/4 cup beaten organic free-range egg whites (or egg replacer for two eggs) 1/4 teaspoon light tasting rice vinegar Directions: Grease two 12-inch pizza pans and dust lightly with gluten-free cornmeal or rice flour. Set aside. In a large mixing bowl, whisk together the GF flours and dry ingredients. Proof the yeast in 1 cup warm water with a pinch of sugar. Add the proofed yeast and water to the dry ingredients. Add the oil, eggs and vinegar. Beat the dough until smooth and sticky. Add the remaining 1/4 cup water if you need to. The pizza dough should be creamy smooth and not too thick- it’s not sturdy like typical bread dough. Will have the Read More »