Does it seem like it's harder and harder to eat healthy? With the over-availability of fast food and over-processed foods, it can be quite a challenge to maintain a healthy diet.

To help, we've posted some of our favorite delicious, HEALTHY recipes that taste great!

Peanut Butter Rice Treats

½ Cup natural chunky peanut butter (no sugar added)
½ Cup raw honey
½ Cup chopped nuts (any type)
½ Tsp. vanilla
½ Tsp. cinnamon
2 Cups Crispy Brown Rice Cereal® *
Mix peanut butter, honey, nuts, vanilla & cinnamon together in a bowl. Add Crispy Brown Rice Cereal® and stir gently until the cereal is well coated. Place a dish of water near the bowl. Using wet hands, form the mixture into walnut-sized balls and place them on a lightly greased dish or on waxed paper.

For variety, try rolling the treats in coconut or ground nuts.

Yield: About 2 dozen

*This type of cereal is available in health food stores. Try raw honey in place of sugar - it tastes great!
 

Chicken Breast with Cheese

4 Boneless, skinless chicken breasts
1 Red pepper
1 Green pepper, sliced
1 Onion, sliced
Pesto sauce (for marinade)
Soak cleaned and dried chicken breasts in Pesto sauces overnight. The longer you soak the chicken, the tastier and more tender it becomes.

Use some of the Pesto sauce to sauté the onions and peppers (until golden brown). Sauté the onions halfway through before adding peppers. Remember, sauté the onions and peppers - do not fry them.

Make sure to keep the onions and peppers wet with Pesto or additional olive oil while you are sautéing them. Frying with olive oil is bad! It turns a wonderful natural oil into a hydrogenated oil.

After the breasts are marinated, place them on the outdoor grill on a high rack and low setting. After flipping the breast and as they start to finish cooking, place peppers and onions on top of the breast then cover with 1-slice of Monterey Jack or Havarti cheese. Use enough cheese to cover the onions and peppers. Once the cheese is melted you're ready to eat.
 

Seafood Salad

1 lb. firm fleshed seafood (such as shrimp, scallops and whitefish)
¼ Cup cold pressed mayonnaise or homemade mayonnaise
2 Tbsp. onion, finely chopped
2 Tbsp. sweet pickle relish
¼ Tsp. white pepper
Dash black pepper
1 Tbsp. lemon juice
Dash Tabasco sauce
1 Cup green cabbage , shredded
1 Cup red cabbage , shredded
½ Cup celery, thinly sliced
¼ Cup carrots, diced
Lettuce (optional)
Poach or steam fish in a small amount of water. Drain any excess liquid and set aside. In a large bowl mix mayonnaise, onion, relish, mustard seed, peppers, lemon juice and tobasco sauce. Mix in fish, tossing to coat well. Immediately prior to serving add green and red cabbage, celery and carrots. Toss lightly. Serve on a bed of lettuce if desired.
 

Grilled Vegetables with Olive Oil

1 Medium zucchini, trimmed and sliced
1 Medium yellow squash, trimmed and sliced
Any color peppers - green, red, yellow and orange - seeded and cut into chunks
4 oz. button mushrooms, halved
1 Medium red or Vidalia onion, peeled and cut into chunks (I prefer Vidalia)
¾ Cup extra virgin olive oil
3 Tbsp. chopped fresh garlic
Celtic Sea Salt®* and pepper to taste
1-2 Rbsp. liquid Aminos
¼ Tsp. dill
¼ Cup fresh basil, chopped (no substitutes)
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
2 Tbsp. fresh sage, chopped (or 2 tsp. dried)
1- Tbsp. balsamic vinegar
Garlic powder & Celtic Sea Salt®* to taste
To prepare vegetables, cut off the ends of the zucchini and slice. Seed red peppers and cut into quarters. Cut up all vegetables. Mix all of the seasonings and oil together in a large bowl then add chopped / sliced vegetables. Be sure to use a bowl or container with a lid or cover that is airtight. Marinate the vegetables in the refrigerator for 2 hours, flipping the container every half hour. Then pour the the vegetable mixture into a proper vegetable grilling container made for the grill, or roast at 425 degrees in the oven for 20-25 minutes. If grilling on an outdoor grill, cook until desired tenderness is reached. For indoor ovens cook covered for 10-15 minutes, then stir and continue cooking uncovered for 10 minutes or until the desired consistency is reached.

Yield: 4-6 servings

* In this recipe you can use dried seasonings and still achieve an excellent flavor.