A Must Try Vitamin Booster Drinks.

Breakfast muffins.

Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit.

Method

1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
2. Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t over mix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.

http://www.bbcgoodfood.com/recipes/breakfast-muffins

Making Delicious Vegan Soup.

1 medium onion, finely diced
1 red pepper, finely diced
1 carrot, finely diced
1 small butternut squash
1 potato, chopped
500ml of vegetable stock 
1 bay leaf
Salt and pepper to taste
1 clove of garlic
1/2 of split red lentils

Cut the butternut squash in blocks of 2 inches and roast them in a hot oven for 20 minutes. Put the vegetables with some olive oil and garlic in a pan. Leave the pan over the fire until the vegetables become semitransparent. Combine the vegetables with the lentils, flavorings, and the stock. Simmer for half an hour. Put aside and permit them to cool. When cold, put the mix in a blender and process it until obtaining a puree. This vegetable soup should be reheated gently before serving.

Tips:

You can serve this split lentil soup with croutons made from 1 clove of garlic and 5 thick slices of bread. Remove the crust, cut the slices in crouton - sized pieces and cook them in some garlic and olive oil until they become brown.
In this vegan butternut squash soup recipe you can replace the lentils with peas, in order to make a split pea soup.

Serves: 5

Nutritional Facts:

Calories: 145.5
Total Fat: 0.7g
Saturated Fat: 0.1g
Carbs: 30.7g
Protein: 6.3g
Fiber: 7.3g
Sodium: 61.5mg
WW Points:3 

http://www.healthdigezt.com/making-delicious-vegan-soup/

Healthy Tomato Chicken Salad.

Here is a simple yet delightful dish that could pump up your day. 

recipe ingredients: 

1 1/2 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
2 cups diced fresh tomatoes

recipe directions
Combine lemon juice and next five ingredients. Beat in yogurt. Gently fold chicken and next 3 ingredients into dressing. Chill. Just before serving, fold in tomatoes.

You can also add green vegetables or edamame beans if desired.

Happy eating!

http://www.healthdigezt.com/healthy-tomato-chicken-salad/

The Fat-Blasting Holiday Gym Workout.

This gym workout exercise can help you cut the unwanted fats after having a holiday buffet.

Fair warning: It’s a tough one, so get ready to sweat.

Warm-Up
1-mile run on the treadmill. 

Round 1

15 lat pull downs (Always pull bar down in front of head and choose a weight that makes the last three reps challenging, but not impossible.)

15 pushups (from the knees if necessary)

15 bodyweight squats

45 jumping jacks

Perform three sets

Round 2

Run half mile on the treadmill at a faster pace than your mile

Do two sets of round one at 12 reps per exercise and 36 jumping jacks

Round 3

Run a quarter mile on the treadmill at a faster pace than the half mile

Do at one set of round one at 10 reps per exercise and 30 jumping jacks

Finish

Stretch

 http://www.healthdigezt.com/the-fat-blasting-holiday-gym-workout/