Phi’s Super Salmon Salad ~ Recipe


Phi’s Super Salmon Salad ~ Recipe posted by “Tea with Phi”. This is a great salmon salad recipe.Tiffany Lamp, Tiffany Lamps, Tiffany Light Please visit Phi’s site for more great recipe ideas with a healthy spice. She’s a lifestyle blogger and more. Thanks for visiting please share and follow!

Sophia Kat

Whenever the sun comes out two food types dominate my daily menu…

Smoothies & SALAD.

I know, I know some of you might be going EW salad, skip…


I personally believe that the way to get a perfect salad is to find the perfect ratio of salad to toppings: 1:1

And from the ratio I developed my favorite go-to salad ever! I hope you enjoy it as much as I have!



  • 1 cup spinach
  • 1 heart of palm
  • 1 persian cucumber (or a third english cucumber)
  • 1/2 tomato
  • 3 cooked beets
  • 4 oz salmon**
  • Salt and Pepper
  • Drizzle of balsamic vinegar

** If you don’t enjoy salmon or don’t eat it I have tried this recipe with two 6-minute boiled eggs as well and it is equally as delicious!


  1. Cook the 4 oz of salmon in a pan on medium heat with salt and pepper.
  2. Take…

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Healthy Carrot Cake Granola Bars

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If you’re looking for a great energetic health bar then right here you found it. “Carrot Cake Granola Bars” visit Nourish Your Life link below.

Sightseeing, Tours, Attractions and Things to do in Amsterdam


Carrot Cake Granola Bars


I’m always looking for healthy snack ideas for my kids and for different ways I can sneak in veggies that they won’t oppose.  I found this recipe from Pinterest and absolutely love it!  It’s from the girls at Super Healthy Kids and they have some great recipes for picky eaters.  The recipe and all the photos are theirs and not mine but it was too good not to share!!

I don’t know about you but my kids can be picky especially my toddler.  If he even spots a veggie these days he immediately puts up his hand and says ‘gross’.  Like how did he even learn that??!  While I love his funny little personality his picky eating habits drive me crazy.   I’m always worrying that he is not getting enough nutrients and eating enough nourishing food when he needs it the most.  That’s where I have…

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#RECIPE: Yakitori on the Grill

I found this great recipe in the “How to Grill” cookbook.  This recipe is so tasty and is always the talk of the bbq events when served.  It’s savory salty-sweet chicken dish will please the pallets of even the most pickiest guests.

Not only is it fun and easily made it is easily handled on the skewers so guest can just grab and enjoy off the sticks.  It looks great on fancy platters.  And the taste is just a ‘taste-bud’ awakening with it’s fresh ginger, lemon zest and sweet rice wine marinade.

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The ingredients are quite energetic and also are healthy.  I personally would replace the sugar with organic blue agave which is easy to find.  I use the organic blue agave so it adds a deeper flavor and also no sugar spikes if any of my guests may be diabetic.  Also instead of the soy sauce I would replace it with liquid aminos; the flavor is similar and also again more healthier.



Tip:  you will need approximately 32 6″ small skewers.

Serves: 8 as an appetizer/4 as a meal.


2 bunches scallions, trimmed

1 1/2 pounds boneless, skinless chicken breasts


1 cup of soy sauce (may use liquid aminos)              1 clove garlic, gently crushed

3/4 cup of suger (may use agave)                                 1 slice peeled fresh ginger

1/2 cup mirin (sweet rice wine)                                       (1/4 inch thick), gently crushed

1 scallion, trimmed, white part gently                          with the side of a cleaver

crushed, green part cut into rings.                             1 strip lemon zest (1/2 by 2 inches)

Toasted sesame seeds for garnish

Yakitori chicken

  1. Trim any sinews or excess fat off the chicken breasts and discard.  Rinse the chicken breasts under cold running water, then drain and blot dry with paper towels.  Cut the scallions and chicken breasts into uniform 1 1/2 inch pieces and double skewer them or have skewers as shown.  Refrigerate, covered, until ready to grill.

2.  Prepare the yakitori sauce: Place soy sauce, sugar,

mirin, scallion white, garlic, ginger and lemon zest in

a non-reactive saucepan and bring to a boil over medium heat.  Let the sauce simmer until thick and syrupy, 5 to 10 minutes, stirring often to prevent scorching.  Strain the sauce into a nonreactive bowl and let cool to room temperature.  Set some aside as a reserve for a dipping sauce.

3.  Set up the grill or hibachi for direct grilling keep from direct heat.  Preheat grill on high.  When ready to grill, brush and oil the grill grate.  Place the yakitori at the edge of the hot grate so the skewers are away from the heat. Grill the yakitori, turning after 2 minutes, to cook the outside of the meat.  Begin basting with the sauce, and continue yakitori

basting and turning until the chicken is cooked, 3 or 4 minutes per side.  Alternatively, put the sauce in a shallow dish.  When partially cooked, dip the yakitori in the sauce and continue grilling.  The sauce should cook to a shiny glaze and the meat should feel firm to the touch when done.

4..  Transfer the yakitori to plates or a platter and sprinkle with the scallion rings and sesame seeds.  Although it’s not strictly traditional he likes to keep the reserved glaze and use it for dipping.  (Don’t use the glaze that the under-cooked/raw chicken had touched)  Always practice food safety so not to get sick.




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