What Are The Herbs That Will Help You Live Longer

The Right Kind Of Lifestyle

Shifting To A Stronger You

  • 2 cups water
  • ½ teaspoon ground turmeric
  • ½ teaspoon chopped fresh ginger
  • ½ teaspoon ground cinnamon (Optional)
  • 1 tablespoon honey
  • 1 lemon wedge
  • Step 1Bring water to a boil in a small saucepan; add turmeric, ginger, and cinnamon. Reduce heat to medium-low and simmer for 10 minutes. Strain tea into a large glass; add honey and lemon wedge.
  • ½ tablespoon and ½ teaspoon olive oil
  • ⅔ skinless, boneless chicken breasts, cubed
  • ⅔ sweet potatoes, cubed
  • .17 red onion, chopped
  • ⅓ small eggplant, cubed
  • ⅔ cloves garlic, minced
  • 1 teaspoons minced fresh ginger root
  • ⅘ teaspoon ground turmeric
  • 2 ½ tablespoons and ½ teaspoon low-sodium chicken broth
  • Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken; cook until browned and no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute more. Pour in broth and simmer stew until thickened, stirring occasionally, about 20 minutes.
  • 1 cup blueberries (frozen or fresh)
  • 1 (8 ounce) container plain yogurt
  • ¾ cup 2% reduced-fat milk
  • 2 tablespoons white sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon ground nutmeg
  • Step 1Blend the blueberries, yogurt, milk, sugar, vanilla, and nutmeg in a blender until frothy, scraping down the sides of the blender with a spatula occasionally. Serve immediately.
  • 1/3 cup agave nectar
  • 1/4 cup water
  • 1 fresh rosemary sprig
  • 1 lemon zest strip (2 inch)
  • 1 tablespoon lemon juice
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons sugar
  • 2–1/4 cups frozen whipped topping, thawed
  • 10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks

Instructions Checklist

  1. For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely.
  2. Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5–7 minutes. Cool completely.
  3. Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil.
  4. Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.
  • 1/3 cup orange juice
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup honey
  • 1 green onion, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 salmon fillet (1–1/2 pounds and 3/4 inch thick)

Directions

  1. For marinade, mix the first 6 ingredients. In a shallow bowl, combine salmon and 2/3 cup marinade; refrigerate 30 minutes, turning occasionally. Reserve remaining marinade for basting.
  2. Preheat air fryer to 325°. Place fillet on greased tray in air-fryer basket; discard remaining marinade. Cook until fish just begins to flake easily with a fork, 15–18 minutes, basting with reserved marinade during the last 5 minutes.

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D. Marie

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