Greetings everyone and welcome to Newsletter 2 of2026! I hope that you have been doing alright! I’m still in the middle of the blizzard but staying warm and getting by. I have definitely been doing some extra cooking and loving it! I’ve also created another eBook that I have listed below that contains 25 quinoa recipes. Quinoa is an excellent superfood in that it offers both fiber and protein and is an easy ingredient to add to any meal! It’s only $3.99, so add it to your recipe library today.
Continuing on with this newsletter is the most recent recaps incase you missed out on any of them. I also have some great products for you to try listed below as well as a notable quote! I hope you enjoy!
Blog Recap
Recipe Recap
I regularly post recipes to social media. I occasionally post healthy recipes of other health creators. I have a few social media accounts that you should connect with that feature these recipes and other useful health information and products! Check my links on the right side and connect with me today!
Healthy Spinach Artichoke Dip
Ingredients
- 1 cup plain Greek yogurt (2% or 0%)
- 4 oz light cream cheese, softened
- ½ cup grated parmesan cheese
- ½ cup shredded mozzarella cheese (part-skim)
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)
- 2 cloves garlic, minced
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt & pepper, to taste
- Olive oil spray or a drizzle for baking
Instructions
- Preheat oven to 375°F (190°C). Lightly grease or spray a small baking dish.
- In a medium mixing bowl, combine Greek yogurt, light cream cheese, parmesan, and most of the mozzarella (reserve a little mozzarella for the top).
- Stir in artichokes, spinach, garlic, onion powder, red pepper flakes, and season with salt & pepper.
- Mix until well combined, then spread evenly in your prepared baking dish.
- Sprinkle remaining mozzarella on top and mist lightly with olive oil spray.
- Bake 15–20 minutes, or until the dip is hot, bubbly, and lightly golden on top. If you want extra browning, broil for 1–2 minutes at the end.
- Let cool slightly and serve warm.
Serve With
- Whole-grain crackers
- Fresh veggies (bell peppers, carrots, cucumbers)
- Pita chips or toasted whole-grain bread
- Sliced apples for a sweet crunch twist
Make It Even Healthier
- Swap mozzarella for reduced-fat mozzarella
- Add extra spinach for more fiber and volume
- Use low-fat parmesan if desired
- Stir in plain cottage cheese for extra protein
Mexican Rice Casserole
Ingredients (Serves 4–6)
- 1 cup uncooked white rice
- 1 lb chicken (breast or thighs), diced
- 1 can (14–15 oz) canned tomatoes (diced or fire-roasted, with juices)
- 1 bell pepper, diced (any color)
- 1 onion, diced
- 2 cups chicken broth
- 1–2 Tbsp olive oil
Mexican-Style Seasonings
- 1½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika (smoked if available)
- ½ tsp garlic powder (or 2 cloves fresh garlic)
- ½ tsp salt (adjust to taste)
- ¼–½ tsp black pepper
- Optional: pinch of cayenne or red pepper flakes
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Sauté vegetables
Heat olive oil in a skillet over medium heat.
Cook onion and bell pepper for 4–5 minutes until softened. - Season & lightly cook chicken
Add chicken to the skillet.
Sprinkle with chili powder, cumin, paprika, garlic, salt, and pepper.
Cook until chicken is just opaque on the outside (2–3 minutes). - Assemble casserole
- Spread uncooked rice evenly in the baking dish.
- Add chicken and vegetable mixture.
- Pour in canned tomatoes and chicken broth.
- Stir gently to distribute everything evenly.
- Bake covered
Cover tightly with foil and bake for 40–45 minutes. - Uncover & finish
Remove foil and bake another 10–15 minutes, until rice is tender and most liquid is absorbed. - Rest & serve
Let rest 5–10 minutes. Fluff with a fork before serving.
Optional Toppings (Highly Recommended 🌶️)
- Fresh cilantro
- Sliced avocado or guacamole
- Lime wedges
- Plain Greek yogurt or sour cream
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Ginger Pear Scones
Ingredients
Dry Ingredients
- 2 cups blanched almond flour
- 2 Tbsp arrowroot flour or tapioca flour (for structure)
- 1½ tsp baking powder
- 1½ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp salt
Wet Ingredients
- 2 Tbsp cold butter or coconut oil, cubed
- 1 large egg
- 3 Tbsp maple syrup or honey
- 1 tsp vanilla extract
Add-ins
- ¾ cup ripe pear, finely diced (peeled or unpeeled)
- 1–2 Tbsp crystallized ginger, finely chopped (optional but recommended)
Optional Topping
- Sliced almonds
- Light sprinkle of coconut sugar or cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, arrowroot flour, baking powder, ginger, cinnamon, and salt.
- Cut in the cold butter or coconut oil using a fork or fingers until the mixture looks crumbly.
- In a separate bowl, whisk the egg, maple syrup, and vanilla.
- Add wet ingredients to dry ingredients and mix until a soft dough forms.
- Gently fold in diced pear and crystallized ginger.
- Form the dough into a 6–7 inch circle on the baking sheet. Flatten to about 1 inch thick.
- Slice into 6–8 wedges. Slightly separate them for even baking.
- Sprinkle with optional toppings if desired.
- Bake for 18–22 minutes, until edges are lightly golden.
- Cool for 10 minutes before serving.
Why These Scones Are Healthy
- Almond flour provides vitamin E, magnesium, healthy fats, and protein
- Pears add fiber and natural sweetness
- Ginger supports digestion and has anti-inflammatory properties
- No refined flour or white sugar
Southwest Chicken of the Sea Salmon Salad
Ingredients:
1 package of Chicken of the sea salmon
Fresh Mix of Shredded: Green Cabbage, Red Cabbage, Kale, Spinach, and Carrots.
Dressing: 1.5 tbsp olive oil
squeeze of 1 lemon slice
salt, pepper
Top it with:
Salmon
Your choice of Cheese
Tortilla Strips
Recommended Products
The Quinoa Kitchen, 25 Nourishing Recipes for Breakfast, Baking, Sides, and Entrees. This is the latest eBook created by TYBH. It is only $3.99. Check it out!
Cutting Board Book Stand. Lovely Kitchen Accent that holds recipe books, iPads, or any decoration of your choice!
Chefman Air Fryer – 6 QT Compact Airfryer for Quick & Easy Meals in Minutes, Features Hi-Fry Technology for Extra Crisp, Touchscreen Controls with 4 Presets, Nonstick & Dishwasher Safe Basket
Vitauthority Multi Collagen Burn
Notable Quote
“You are the sum total of everything you’ve ever seen, heard, eaten, smelled, been told, forgot ― it’s all there. Everything influences each of us, and because of that I try to make sure that my experiences are positive.” ― Maya Angelou
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