Healthy Vixens

09/01/2014

Really love this color for Spring 2014.

09/01/2014

06/01/2014

Marc by Marc Jacobs. The Healthy Vixens love this watch!

06/01/2014

Açaí Smoothie
Vegan, Raw & Gluten-free; Makes 1 large smoothie

Ingredients:
2 tsp. Açaí powder; 1 cup non-dairy milk, water or juice (I used water); 1 banana; 1 apple, cored and sliced; 1 cup frozen berries (I used raspberries); sprinkle of h**p seeds (optional)

Directions: Combine all the ingredients in a blender and blend until smooth. Enjoy!

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06/01/2014

Arugula Salad with Beets and Gorgonzola Cheese

Ingredients:
1 Small Beet, cooked
3 cups Arugula
1/3 cup Pecans
1 tablespoon Butter
1 tablespoon brown sugar
1 tablespoon Gorgonzola Cheese
5 slices of Orange, Tangerines

Dressing:
2 tablespoons Balsamic Vinegar
4 tablespoons Olive Oil
1 teaspoon Agave Nectar

Boil raw beets. To caramelize pecans add butter and sugar to the frying pan on medium-high heat, add pecans. Cook for about 5 minutes, stirring, to coat the pecans until they caramelize. Place pecans on foil and let them cool. To make salad dressing: Mix vinegar with agave nectar, then add oil, whisking until emulsified. Cut beet in half and then slice those halves in thin pieces. Cut each slice of orange in half. Put Arugula leaves on each serving plate, sprinkle with half of the salad dressing. Throw beet slices, orange slices, and pecan halves, then sprinkle with the rest of the salad dressing (without overdoing it). Sprinkle some dressing on the plate around the salad for garnish. Crumble the Gorgonzola cheese on top.

06/01/2014

Veggie & Hummus Wrap:

2 tortilla ( medium whole wheat tortillas )
4 tablespoons hummus ( I used roasted red pepper hummus )
3 cups spinach ( fresh spinach )
1 cup cucumber ( sliced )
4.5 tablespoons red peppers ( chopped, roasted red pepper )
4 tablespoons feta cheese ( crumbled )
2 tablespoons sunflower seed kernels, dry roasted
2 tablespoons vinegar and oil salad dressing

Directions: Spread the hummus on the tortilla. Layer the remaining ingredients, drizzling with the dressing last. Wrap and eat immediately.

06/01/2014

In a slow cooker, mix together:

One 24-ounce jar medium or mild salsa
Juice from one lime
1/4 cup fresh cilantro, chopped
One 1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)

Add 4-6 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours Serve the chicken with the salsa mixture spooned over the top. If you're feeling crazy, throw a dollop of sour cream on top with some crushed tortilla chips. This is also delicious as a taco filling or in a taco salad.

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06/01/2014

Looking for qualified advice to help lead a happy and healthy lifestyle? You have found your advocate with Healthy Vixens. We provide thorough and meaningful fashion, health and lifestyle advice and recommendations. Thank you for your support!

06/01/2014

Unique Spring Fashion layout from LOLO Moda.

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06/01/2014

Welcome to Healthy Vixens, we dedicate our hours to putting together meaningful, thoughtful and provoking advice and recommendations to lead healthy and happy lifestyles.