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Recipe Archives from the Newsletter

Peanut Butter-and-Jelly Sandwich Cookies (2014/11/24)
Serve these sweet-and-salty cookies for an afternoon snack or a sweet lunchbox surprise.

Kalyn's Stuffed Cabbage Casserole (2014/11/24)
Basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese.

Asian Pear, Almond and Blue Cheese Salad (2014/11/24)
There's something about crunchy bits and juicy sweetness mixing with vinaigrette and salty blue cheese. Seriously.

Cocoa Nib Meringues (2014/11/21)
Cocoa nibs are roasted cocoa beans, broken into small pieces; they add a bittersweet crunch.

Panko Crusted Salmon (2014/11/21)
The bottom (skin-side) gets seared on the stove and crisp in the oven. The panko coating is crunchy and fresh and flavorful (thanks to a little lemon and parsley). And the salmon in the middle practically melts in your mouth. Perfection.

BLT with Avocado (2014/11/21)
A BLT for lunch, if made with center cut bacon and whole grain bread it's lighter than a traditional BLT and a great sandwich to pack for lunch. Swapping the mayo for the avocado adds some healthy fats that you can mash up or leave sliced.

Crunchy Chocolate-Dipped Apricots (2014/11/20)
The bite-sized treat is perfect when you're craving a taste of sweetness and easy to grab on the go!

Classic Southern Fried Chicken (2014/11/20)
Just the way Mom used to make it.

Black Bean + Sweet Potato Tacos (2014/11/20)
Made with organic black beans (look for cans that are BPA-free).

Mexican Chocolate Ice (2014/11/19)
It has a subtle cinnamon flavor and gets a kick from ground red pepper. Use non-dairy chocolate syrup to make this completely dairy-free.

Ancho Chicken + Caramelized Onion Tacos (2014/11/19)
Over a low flame on a gas stovetop, place the warm tortilla directly on the burner.

A Salad To Naturally Curb Your Sugar Cravings (2014/11/19)
By feeding your body a bit of good-for-you sweetness here and there, you won't be as vulnerable to the allure of junk food.

Applesauce Biscuits (2014/11/18)
Do you ever look at your pantry and wonder how to get creative with all those jars of homecanned goodness?

Baked Bass + Bell Pepper Tacos (2014/11/18)
Serve with our Roasted Tomato Salsa, full-fat yogurt (instead of sour cream), and your favorite hot sauce.

Autumn Harvest Bowl With Maple Tahini Dressing (2014/11/18)
What are some of the things you can harvest right now? How about delicious acorn squash, sweet pomegranate seeds, brussel sprouts, and kale. This Autumn Harvest Bowl combines those fall ingredients and lets them shine in a bowl of goodness topped with a delectable maple tahini dressing. I

Raspberry-Chocolate Meringues (2014/11/17)
This recipe makes more than four dozen.

Extra Crispy Fried Chicken (2014/11/17)
To make this phenomenal fried chicken, it's baked low and slow, so it's juicy.

The Best Grilled Portobello Mushroom Burgers (2014/11/17)
The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado – yum!!

Spiced Pumpkin Chiffon Pie (2014/11/14)
Celebrate the best of fall flavor with this creamy pumpkin pie. This version of the classic Thanksgiving pie is a fluffier, less dense version of the original, so it's perfect for serving at holiday gatherings when you want a crowd-pleaser.

Fried Chicken Pizza Crust (2014/11/14)
This is just what it says. The fried chicken is the crust for this pizza. YUM!

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