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EAT THE LAST DAYS OF SUMMER.

September 12, 2016

The seasons have clicked and autumn is nearly here! Yet, we still have a few days of joy, sun and warm weather to enjoy as we are entering the last days of summer.  

 

The heat, the sweat and the abundance of sunlight bring up the needs of lighter dishes that would give you a sense of ease and freshness, and yet would be a powerful source of energy and nutrients. Here are a few 2 Health App's recipes that are everything that your body needs at these last summer days. There is a little something for everybody: raw-vegans, vegans, meat-lovers and dairy products-fans. And remember to buy only fresh, 100% organic or local - farmers - produced ingredients.

 

Papaya Obsession

This heavenly good smoothie is a perfect post-workout snack option for the summer. It is fresh and light, but at the same time gives you just the right amount of protein (in that case plant-based), healthy carbs and natural sugars.

 

Ingredients: 

300ml coconut water

1 tsp. baobab powder

1 cup papaya

1 banana

The juice of ½ lemon

Some fresh mint

 

Directions: Toss all ingredients in the blender and blend until smooth and creamy. 

 

Green Power

Consuming green drinks on a daily basis is the most powerful way to simultaneously up our mineral and enzyme consumption. The green smoothie I am suggesting is a real super food - not exotic, expensive or hard to find fruits or plants imported from faraway countries. Contrary to popular belief green drinks can be delicious. The fruit in our Green Power recipe cuts right through any ‘green’, overwhelming taste and makes for a balanced, enjoyable flavor. You could have it for breakfast or as a post-workout snack.

 

Ingredients:

300 ml water (mineral or filtered)

½ honey mango

1 banana

1 cup spinach

1/2 cup kale (any type works, but lacinato would be ideal, as it is soft and has sweeter, delicate taste)

Freshly squeezed ½ lemon

Freshly squeezed ½ lime

 

Directions:
Blend all ingredients in a blender until homogeneous.  

 

‘Pesto’- Pasta

I love pesto. Yet, I realize that in terms of food pairing the pesto is not a well-balanced food due to the combination of nuts and cheese. This makes it heavy and hard to digest properly and completely, which causes it staying in our bodies longer than it should and contributing to sludge. That is why I decided to develop a vegan ‘pesto’ option whose ingredients are well-combined. The proper food pairing will help you free up energy from digestion: a process that is much needed if you want to lose weight and look your most beautiful.

Ingredients:

Organic spelt spaghetti (or any other healthy pasta that you fancy)

1 large ripe avocado

Handful of fresh basil

Handful of fresh mint

The juice of ½ lemon

Salt and paper (depending on your personal taste)

1 Tbs. extra virgin olive oil

Toppings: fresh baby tomatoes and sun dried tomatoes

 

Directions:

Toss all ingredients for the pesto in the blender and blend well until creamy.

 

Boil the pasta according to the instructions on the package.

 

Add the vegan pesto and mix well using your hands.

 

Top up with the tomatoes variation.

 

Stuffed Peppers

For the past two years I have been avoiding dairy products. Yet I have to admit that every now and then I still enjoy eating a little bit of mozzarella burrata or goat cheese. In this recipe I give a sexy Italian twist to a traditional Bulgarian dish from my childhood: stuffed peppers with feta cheese and eggs. But remember: you could enjoy this or any other recipe that includes dairy not more than twice a month!

Ingredients:

3 organic eggs

200gr. goat feta cheese

1 cup cottage cheese

½ cup mascarpone

Handful of fresh basil (chopped)

Handful of fresh mint (chopped)

Black pepper (depending on your personal taste)

1 tablespoon of extra virgin olive oil

3-4 big peppers

 

Directions:

Mix all ingredients in a big bowl until homogenous.

 

Stuff the peppers with the mixture and place them in a baking tray.

 

Add some water around the peppers and a few drops of olive oil on them.

 

Bake in the oven at 180 degrees C (fan) until the skin of the peppers becomes darker and can be peeled easily.

 

Chicken à la Summer

80% of the time I am vegan. For those 20% left, however, I like to treat myself and indulge into some animal-based foods. The recipe that I am proposing is a great way to enjoy your big piece of meat without feeling heavy or guilty. With my summery marinate the chicken breasts become tender, light and balmy.

Ingredients:

 

For the marinate:

Handful of fresh basil (chopped)

Handful of fresh mint (chopped)

1 lime

Salt and pepper (depending on your personal taste)

3 Tbs. extra virgin olive oil

1 Tbs. soya sauce

 

2 skinless boneless chicken breast halves

 

Directions:

Mix all ingredients for the marinade in a big bowl. Wash the chicken breasts and make three gentle cuts through the middle.

 

Cover them with the marinade and leave them in the fridge for 24 hours.

 

Place the chicken in a baking tray and bake in the oven at 190 degrees C (fan) until golden.

 

For more healthy recipes read also 2 HEALTHY PUMPKIN THANKSGIVING DESSERT RECIPES.

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