Welcome to Progressive Healthy.
Welcome to Progressive Healthy, your go-to destination for all things related to living a healthy and balanced life. We are dedicated to providing you with the latest information, tips, and resources to help you achieve your health and wellness goals.
At Progressive Healthy, we believe that true health encompasses not just physical well-being, but also mental, emotional, and spiritual wellness. Our team of experts is committed to sharing valuable insights and evidence-based practices to help you improve your overall health and enhance your quality of life.
Whether you are looking to adopt a healthier lifestyle, manage a chronic condition, or simply want to stay informed about the latest health trends, our site is here to support you every step of the way. From nutritious recipes and workout routines to self-care practices and stress management techniques, we have a wide range of resources to help you on your journey to optimal health.
We also understand that everyone's health journey is unique, and that's why we strive to provide a diverse range of perspectives and approaches to health and wellness. We welcome all individuals, regardless of age, gender, race, or background, to be a part of our supportive and inclusive community.
Thank you for choosing Progressive Healthy as your trusted source for all things health-related. We are excited to have you join us on this journey towards a healthier and happier you. Let's progress towards better health together!
Healthy Quinoa Salad
Ingredients
- 1 cup red quinoa
- 2 cups vegetable broth
- 1 orange bell pepper, diced small
- 4 green onions, diced small
- 1 cup English cucumber, peeled and diced
- 1 cup tomatoes, diced
- 1 cup edamame
- 1 cup edamame
- 1 small lime, juiced
Preparation
Prepare quinoa according to package directions using vegetable broth instead of water.
Dice all the vegetables, except edamame.
In a large bowl combine cooked quinoa and all vegetables.
Juice one lime in a bowl, and stir to combine.
Healthy Mint Brownies
Ingredients
- 1/3 cup Almond Milk
- 1 Tablespoon Applesauce
- 1/4 cup ripe, soft Avocado
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 cup Frozen Blueberries
- 1/2 teaspoon Natural Butter Extract
- 1- 15 ounce can of Black Beans, drained and rinsed
- 1/2 cup Dark Chocolate Chunks or Chips
- 3/4 cup plus 1 Tablespoon Cocoa Powder
- 3/4 cup plus 1 Tablespoon Coconut Sugar
- 5 ounces Dark Chocolate**
- 1 Drop of Natural Green Food Coloring (Optional)
- 1 Tablespoon Grape seed Oil
- 3 Tablespoons Ground Flax
- 1 Tablespoon Whipped Coconut Cream or Heavy Cream
- 1 teaspoon Neutral Oil
- 1 Whole (2 halves) canned or jar unsweetened Pear (I use Trader Joe's)
- 3/4 teaspoon Pure Peppermint Extract
- 1/2 teaspoon Sea or Pink Salt
- 3 Tablespoons White Spelt Flour or Rice Flour*
- 2 Tablespoons White Spelt Flour or White Flour
- 1 teaspoon Vanilla Extract
- 1/2 cup Powdered Xylitol
Preparation
Combine the flax, applesauce, and almond milk together in a small bowl. Set aside to allow it to thicken. In a food processor, combine the blueberries, pear, black beans, and oil. Pulse until the mixture becomes very smooth. Next, add the extracts and process until fully combined.
Remove the contents from the processor into a medium-sized mixing bowl.
Add the coconut sugar, cocoa, baking powder, soda, and salt and mix.
Add the flour with the chocolate chips and mix until just combined.
Pour the batter into your prepared dish and bake at 350 for 44-45 minutes.
Remove from the oven and allow to cool for at least 50 minutes. If you would like, place the brownies in the fridge for 20 or 30 minutes to speed up cooling time. While the brownies cool, start on your mint filling. In a small bowl, combine the soft avocado with full-fat coconut milk or heavy cream. Beat on high for about 5 minutes until the mixture is fluffy and smooth.
Add the powdered xylitol and mix well.
Add peppermint extract and coloring if desired, and beat until all incorporated. Once the mixture is perfectly fluffy and creamy, add the flour and mix until just combined. The mixture should be thick and smooth but still easy to spread.
Spread the mixture evenly over the cooled brownies and place in the fridge for 10 minutes, until the mint filling has firmed. Next, melt the chocolate.
Add the oil to the melted chocolate and stir to combine.
Remove the brownies from the fridge and pour the melted chocolate over the brownies, gently and quickly spread the chocolate evenly over the brownies. The mint filling should be cold so the warm chocolate doesn't melt the mint filling, but the chocolate will cool quickly once it touches the cold mint. Make sure to work quickly so the chocolate layer will be even. Return the brownies to the fridge to cool for another 5 minutes until the chocolate is set.
Cut the brownies after 5 minutes with a sharp knife.
Serve brownies chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator.NOTE: Once the chocolate layer has firmed, be sure to cut all the brownies immediately with a sharp knife. I cut some of the brownies when they were really, really cold, and they didn't cut clean and pretty. For those who are not concerned with gluten content, wheat or white flour would work okay as well. For wheat, decrease the amount by 1 tablespoon. For the filling, be sure to use white color flour to keep the mint filling a bright pretty green color.**You can use any kind of chocolate you like, but dark chocolate gives a wonderful flavor to the peppermint and sugar-free dark chocolate is the easiest to find.
Healthy Orange Chicken
Ingredients
- 1 lb chicken breast
- 1 tsp vegetable oil
- 1/4 cup orange juice
- 1/4 cup rice vinegar
- 1 tsp rice wine
- 1 tsp rice wine
- 1 tsp rice wine
- 2 Tbs soy sauce
- 1 Tbs hot chili sauce
- 2 cloves minced garlic
- 1 Tbs brown sugar
- 1 Tbs brown sugar
- 2 Tbs orange zest
- 1 stalk green onions
- 1/4 cup water
- 1 tsp corn starch
- salt and pepper to taste
- white rice
- white rice
Preparation
Cut the chicken breast into cubes. In a mixing bowl, marinate the chicken with orange juice, rice vinegar, rice wine, hot chili sauce, brown sugar, and minced garlic. Cover the chicken with plastic wrap and press down so the marinade will soak the chicken evenly. Refrigerate for 1 hour.
While waiting for the chicken to marinate, prepare the vegetables. Chop the onion into square pieces. Chop green onions and separate the white and green parts. Zest the orange.
In a saute pan, add vegetable oil and turn to high heat.
Add in the chicken and saute for 1 minute. Toss the chicken and saute for another minute or until caramelized.
Transfer the chicken to a dish.
Continue to use high heat.
Add the chopped onion to the pan and saute until soft.
Add the chicken back to the pan, with the white parts of the green onion and orange zest. Cook for about 30 seconds.
Add the liquid to the pan and let it simmer for 30 seconds.
Add the remaining green onion to the pan and let the sauce continue to reduce and thicken.
When the sauce is reduced to desired consistency, add salt and pepper to taste. The orange chicken is done.
Serve over white rice.
Healthy Hazelnut Cookies
Ingredients
- 130 g hazelnut meal (if you do not have hazelnut meal, grind 130 g hazelnuts in a blender)
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp vanilla powder/extract
- 1 tbsp coconut oil, melted
- 2 tbsp honey/maple syrup
- ⅛ cup cacao butter, melted (substitute: nut butter/sunflower butter), (15 g)
- 3 Tbs water
Preparation
If using hazelnuts, ground the nuts into flour before combining all of the dry ingredients together.
Mix the wet ingredients honey/maple syrup, coconut oil, cacao butter, and water in another bowl before mixing them with the dry ingredients.
Place the dough in the fridge for around 30 minutes. This will make it easier to form the cookies and it'll improve the texture of them. This step can be skipped if you're in a hurry, just know that the texture might be slightly different.
Preheat oven to 170 degrees Celcius (app. 345 Fahrenheit)
Align a baking tray with parchment paper and scoop out one tablespoon of dough for each cookie. Form the dough into a cookie. Use your fingers or the back of a fork to press the cookie slightly flatter.
Bake the cookies for 18 minutes. The cookies should be slightly golden. They will still be soft while they are in the oven, but they will harden up slightly once cooled.
Cool the cookies on a wire and store them in an airtight container.
Healthy Chocolate Mousse
Ingredients
- 6 oz chocolate squares
- 3 egg yolks
- 1 1/2 cups heavy cream
- 1/4 cup raw sugar
- 1/3 cup water (purified)
Preparation
Combine sugar and water in a small saucepan and boil for 3 minutes. Using a food processor, whip cream until very thick, about 1 minute.
Transfer to a large bowl. Without washing the bowl of the food processor, reinsert the metal blade and add chocolate pieces. Pulse for about 15 seconds. Continue processing and gradually pour the hot water and sugar combination.
Add egg yolks and almonds. Pulse mixture until almonds are coarsely chopped and evenly distributed, about 20 seconds. Using a spatula, scrape the chocolate-almond mixture over the whipped cream and fold it together. Chill.
Serves 6
Healthy Blueberry Muffins
Ingredients
- 1 cup unsweetened natural applesauce
- 1 tbsp baking powder
- ½ tsp baking soda
- 1½ cups fresh blueberries
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tbsp fresh lemon juice
- 2 Tbsp light brown sugar
- 2 Tbsp light brown sugar
- 1/3 cup old-fashioned rolled oats
- ½ tsp salt
- ¾ cup skim milk
- ¾ cup sugar
- 2 tablespoons unsalted butter, melted
- ¼ cup vegetable oil
- 2 cups white whole wheat flour
- 2 tbsp white whole wheat flour
Preparation
Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups. In a medium mixing bowl, whisk flour, baking powder, baking soda, and salt together. In a large bowl beat eggs for 30 seconds.
Add the sugar and oil and whisk for 30 seconds.
Whisk in applesauce, lemon juice, vanilla, and milk.
Combine the wet ingredients with the dry ingredients. Stir with a wooden spoon until just combined, about 20 strokes. Toss blueberries with 2 tbsp of flour to coat. Gently stir blueberries into the batter. Scoop batter with a muffin scoop into paper cups. Evenly sprinkle topping over muffins (about 1 tablespoon per muffin).
Bake until muffins are lightly golden, about 15-20 minutes. Insert a toothpick in the center, if it comes out clean they are done.
Combine oats, flour, sugar, and cinnamon in a medium bowl.
Pour melted butter over the mixture. Stir until the mixture is moist.
