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Recipe Archives from the Newsletter

Phyllo Fruit Tart (2014/08/29)
A light summer dessert with white chocolate!! This would also be wonderful with mixed berries!

30-Minute Filet Bourguignonne with Mashed Potatoes (2014/08/29)
An earthy red, such as pinot noir, is the wine traditionally used in Burgundy, where the classic time-consuming stew was born.

Curried Chicken Salad with Apples and Raisins (2014/08/29)
The balance of sweet apples and raisins with fragrant curry elevates chicken salad to a new level.

Mexican Unfried Ice Cream (2014/08/28)
Oh-my-word, I can't tell you how good this is!

Mini Greek-Style Meat Loaves with Arugula Salad (2014/08/28)
Pack meat mixture firmly and evenly into muffin cups to ensure even cooking and easy release. Sprinkle with paprika for a pop of color.

Beef, Orange, and Gorgonzola Sandwiches (2014/08/28)
Grilled flank steak with oranges and blue cheese combine in a sandwich that will make you the envy of coworkers when you open your lunch box

Vegan Macadamia Chocolate Bark (2014/08/27)
It's perfect if you have a craving for chocolate or you have unexpected guests turn up.

Shrimp, Asparagus & Tortellini in Lemon Dill Scampi (2014/08/27)
The recipe makes a nice light dinner for 4, or would be a great addition to a buffet, since the serving temperature is so flexible.

Fresh Mozzarella, Heirloom Tomato, and Basil Pizza (2014/08/27)
Not your everyday pizzeria pizza.

Peaches and Cream Popsicles (2014/08/26)
There's nothing like eating a sweet, juicy, ripe peach on a hot summer day – but these peaches and cream popsicles made with yogurt, almond milk and almond extract make a wonderful treat on a hot day like today.

Pan-Seared Scallops with Bacon and Spinach (2014/08/26)
Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish.

Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette (2014/08/26)
A smart trick to this zesty sandwich is using oil from the sun-dried tomatoes to prepare the vinaigrette.

Peaches and Cream Pound Cake (2014/08/25)
The cream portion comes from sour cream in the batter and sweetened whipped cream that you should definitely serve on top. There’s a bit of cinnamon and vanilla and almond in there as well. Everything wonderful.

Corned Beef and Cabbage with Horseradish Cream (2014/08/25)
A simple way to prepare this classic Irish dish. Top it with horseradish cream or mustard and serve it with a side of creamy cauliflower puree as a low carb alternative to potatoes.

Mixed Pepper Pasta (2014/08/25)
A mound of sweet peppers with onion and garlic, then tossed with tomatoes and parsley for this hearty vegetarian pasta sauce.

Cranberry Tofu Snack Bar (2014/08/22)
Forget those store-bought snack bars! Know what's going into your body by making your own at home. Packed with cranberries, almonds and tofu, these bars are a filling "anytime" snack.

Baked Empanadas (2014/08/22)
Some are fried and some are baked. Personally I love them fried but they are terribly fattening so this is my low point empanada version of a personal favorite.

Barbecue Chicken and Carmelized Onion Quesadillas (2014/08/22)
The onions do take some time. But caramelized onions are always worth it. If you don’t have the better part of an hour to stop and stir every so often, then you’re welcome to grill or roast or pickle, or prepare your onions however you choose.

Ginger Peach Galette With Almond Crust. (2014/08/21)
I know this isn’t legit pie. It’s not a real PIE pie. But it’s made with, like, pie crust. That’s the worst part of pie! Sometimes.

Baked Buffalo Chicken Jalapeño Poppers (2014/08/21)
The little bite sized babies might be cute, but watch out – they pack a little punch!

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