Some good healthy food recipes.?
Hey everyone, I’m trying to eat healthier and I was wondering if anybody had any ideas on what to eat all day. I want to be able to eat healthier snacks, and breakfasts. Anybody got any easy ideas.? I’d also appreciate a food schedule. Thank you !
Here is a recipe for breakfast that you can change with different fruit, add sliced almonds, etc. Also, check out Cookinglight.com for all kinds of healthy eating info. Http://www.cookinglight.com/ You can find resources for creating a food schedule of the foods you enjoy. Hope that helps. =)
Swiss Fruit and Yogurt Muesli
* 1 cup quick-cooking oats
* 1 cup plain low-fat yogurt
* 1/3 cup orange juice
* 2 tablespoons packed brown sugar (optional)
* 1 cup shredded Red Delicious apple
* 1/2 cup sliced banana
* 1/4 cup blueberries
Combine oats, yogurt, orange juice, and brown sugar in a medium bowl. Add apple, banana, and blueberries, stirring gently to combine.
Here is an easy recipe for a great dip for snacking with veggies.
LEMON DILL DIP
3/4 cup low fat or non-fat plain yogurt
4 oz. Low fat or non-fat cream cheese
1 teaspoon lemon juice
1 clove fresh garlic, pressed or minced (Or, a little garlic powder)
1 teaspoon fresh onion, finely chopped (Or, a little onion powder)
1 pinch salt
1 teaspoon dried dill weed
Blend yogurt and cream cheese in mixing bowl until smooth. This yogurt/cheese ratio makes for a good consistency for dipping anything.
Add lemon juice, garlic, onion and salt. Mix well and taste; you should taste a trace of lemon. Add a bit more if you like. There should be only a hint of the garlic and onion, and none of the salt; they are there to enhance, not bury the lemon-dill flavor.
Add the dill weed, and mix well. Start with the teaspoon and add to your taste. The McCormick Gourmet shaker top makes it easy to add more dill weed.
Remember, this is a dill dip; it should smell and taste of dill.
Note: Use carrots, celery, cukes, chips, or whatever, to test taste the dip while preparing.
Cover and chill for at least a couple of hours before serving, Overnight is even better.
Add….Also, raw or roasted no salt-almonds or peanuts, all kinds of fresh veggies, fresh fruit and whole grain crackers are great snacks.
i need some healthy food recipes?
so recently ive been buying only healthy stuff such as fruit, and salads and fresh vegetables and also flavoured vitamin water, instead of crappy food, ive been working out/exercising also, i was wondering if anyone could share some healthy recipes with me or some vegetarian ones aswell
Vegetable soup would be an ideal meal if you are looking for something healthy. You can use store bought stock and buy a variety of vegetables to throw in. It can have carrots, celery, squash, beans, a little rice, corn, and zucchini or anything else you heart desires.
can i have some healthy food recipes?
i’m a 13 year old who’s trying to lose my stomach (looks like a prego lady) and become healthy cause all my mom buys is those freezer foods and foods that are fatty and im really tired of it so please help me out and give me easy breakfast, lunch, and dinner recipes that also don’t cost a lot to make please
Scrambled eggs (beat 2 eggs, add some black pepper and a splash of milk) on toast with fresh orange juice
Tuna salad wrap
Chicken breast roasted (put something like smoky barbeque sauce on top and cover with foil before roasting)
Serve with roasted, steamed or boiled veg
Make sure that you drink plenty of water and that you include some fruit ideally fresh but canned is fine. Add herbs and spices to any food that you think is too plain or you will get bored and give up. Dont think of it as trying to loose weight but more as trying to eat healthier. Cereals are always great for breakfast as they are slow release energy which means you feel fuller for longer. For snacks try eating things like a few nuts and maybe some dried fruit
Healthy Food Recipes? ?
I’ve only just started making food properly and I have no idea what I can make.
Could you please give me some easy to make dinners that are relatively healthy.
There are so many recipes, and I’m not sure what you like, but here are some of my favorites…
***Chicken Stir-Fry Wraps***
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)
Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
***Black Bean Chili***
4 large poblano peppers
2 tablespoons extra virgin olive oil (EVOO)
1 jalapeño pepper, seeded and finely chopped
1 large onion, chopped
4 garlic cloves, finely chopped or grated
Salt and freshly ground black pepper
2 cans black beans (15 ounces), drained of half their liquid
2 tablespoons chili powder (a large palmful)
2 teaspoons ground cumin (about half a palmful)
1/2 teaspoon allspice (eyeball it)
1 bottle dark lager beer, such as Negro Modelo
1 can crushed fire-roasted tomatoes (15 ounce can or half a 28o ounce can)
2 cups beef or vegetable stock (use vegetable to make it vegetarian)
Hot sauce, to taste
1/2 cup sour cream, for garnish
1/2 cup chopped cilantro, for garnish
PreparationHeat broiler to high.
Char the poblanos under the broiler so their skins blacken, 7-8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Once the peppers have cooled enough to handle, peel and seed them, then roughly chop them up and set them aside.
Place a medium-size pot over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the jalapeño, onion and garlic to the pan, and cook 6-7 minutes, until the veggies are tender. Season with salt and freshly ground black pepper, then add in the beer, scraping up any brown bits from the bottom of the pan. Cook a few minutes to reduce the liquid by half, then add the black beans and their liquid, the chopped poblanos, spices, crushed tomatoes and stock. Bring up to a bubble, then reduce the heat and simmer to thicken slightly, about 5 minutes. Adjust the seasoning with salt and freshly ground pepper as needed.
Serve the chili up and pass around hot sauce, sour cream, and cilantro at the table to top it with.
***Zucchini Pasta with Grilled Fish***
1 pound spaghetti
1 cup extra virgin olive oil (EVOO), plus more for drizzling
6 cloves garlic, grated or finely chopped
1/3 cup finely chopped flat leaf parsley leaves (a generous handful)
1/3 cup finely chopped fresh mint leaves (a generous handful)
1 1/2 pounds small zucchini, sliced 1/2 inch thick
1 cup grated Parmigiano Reggiano cheese
4 large fillets red snapper
4 cups baby arugula or baby spinach leaves
2 lemons, one half left whole for squeezing, one half cut into wedges
PreparationPre-heat a grill or grill pan to medium-high. Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Drain, reserving 1 cup pasta cooking water.
While the pasta is working, in a bowl, combine 1 cup EVOO, the garlic, parsley and mint. Spoon about one-third of the herb dressing into a large skillet and heat over medium-high heat. Add the zucchini, season with salt and pepper and cook until softened, 8-10 minutes. Add the reserved pasta cooking water and the pasta; toss. Sprinkle in the cheese and toss. Keep warm.
Meanwhile, score the fish skin with a sharp knife in a crosshatch pattern. Season with salt and pepper; drizzle EVOO on both sides to coat. Grill the fish for 3 minutes on each side.
Divide the fish and arugula among plates. Squeeze the half lemon on top. Season the remaining herb dressing with salt and pepper; drizzle over the fish and greens. Serve with the pasta and lemon wedges.
* Your diet should include plenty of fresh vegetables, fruits, whole grains, and lean meats. Some good choices are chicken breast, turkey breast, fish and shell fish, lean beef (sirloin, flank steak, london broil), and pork tenderloin. Always choose whole wheat or whole grain pasta and brown rice over white. Use minimal amounts of fat, such as oil and butter when cooking.
Can anyone help with healthy food recipe’s?
I’m going on a healthy diet but it seems to always consist of salads and things like that. I would love if people gave me appetizing idea’s of healthy foods and recipes for breakfast, lunch and dinner. Thanks!
40g baby spinach
Buttered toast, to serve
Whisk eggs and 1/3 cup cold water together in a bowl until combined. Season with salt and pepper.
Heat a small frying pan over medium-high heat until just warm. Add half the butter. Tilt pan back and forth until butter sizzles and spreads.
Whisk eggs again. Pour half the mixture into pan. Tilt pan to cover base in mixture. Using a wooden spoon, drag set egg from outer edge into centre. Tilt pan so uncooked egg comes in contact with base.
Cook for 1 minute or until top is almost set. Sprinkle with half the spinach. Fold over to enclose spinach. Transfer to a plate. Repeat with remaining butter, egg mixture and spinach. Serve with toast.
2 ripe bananas, peeled, coarsely chopped
375ml (1 1/2 cups) skim milk
70g (1/4 cup) low-fat natural yoghurt
2 tbs crunchy peanut butter
1 tbs honey
1 tbs wheat germ
6 ice cubes
Honey, extra, to serve
Place the banana, milk, yoghurt, peanut butter, honey, wheat germ and ice in the jug of a blender, and blend until well combined.
2 slices light rye bread
1 tsp Vegemite
2 tbs cottage cheese
20g (1/4 cup) grated carrot
Shredded iceberg lettuce
Spread 1 slice light rye bread with 1 tsp Vegemite. Spread 2 tbs cottage cheese over the Vegemite. Top with 20g (1/4 cup) grated carrot. Top with shredded iceberg lettuce and another slice of bread. Cut in half.
HEALTHY CHICKEN AND VEGGIE ROLLS
1 cup (70g) fresh wholemeal breadcrumbs
500g chicken breast mince
1 egg, plus 1 extra lightly beaten egg
1 zucchini, finely grated
1 carrot, finely grated
1/2 onion, grated
1/4 cup chopped coriander leaves
1/4 cup chopped flat-leaf parsley leaves
4 sheets frozen puff pastry, just thawed
1 tbs sesame seeds
Tomato or sweet chilli or sauce, to serve
Preheat the oven to 200°C and line 2 baking sheets with baking paper.
Process crumbs, chicken and unbeaten egg in a food processor until well combined. Place in a bowl, mix well with vegetables and herbs, then season.
Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along centre of each piece. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. Repeat with remaining pastry and filling. Cut rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting. Place on baking sheets, cover and chill for 30 minutes. Brush with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.
500g extra lean beef mince
1 cup fresh wholemeal breadcrumbs
1 small brown onion, grated
1 carrot, peeled, coarsely grated
2 tablespoons tomato sauce
2 tablespoons flat-leaf parsley leaves, chopped
1 egg, lightly beaten
1/4 cup barbecue sauce
8 chat potatoes, halved
1 bunch Dutch carrots, peeled, trimmed
150g green beans, trimmed
Preheat oven to 180°C. Line a baking tray with baking paper. Place mince, breadcrumbs, onion, carrot, tomato sauce, parsley and egg in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined.
Shape mince into a 10cm x 18cm rectangle. Place on prepared tray. Bake for 25 to 30 minutes or until firm to touch. Remove from oven. Drain excess fat.
Spoon barbecue sauce over top of meatloaf. Return to oven and cook for a further 10 minutes or until top is glazed. Stand on tray for 5 minutes.
Meanwhile, place potato, carrot and beans in separate microwave-safe plastic bags. Twist tops to seal. Microwave each on HIGH (100%) for 1 1/2 to 2 minutes or until almost tender. Slice meatloaf. Serve with vegetables.
Olive oil, to grease
500g jap pumpkin, deseeded, peeled, cut into 2cm pieces
1 garlic clove, crushed
1 tsp extra virgin olive oil
Salt & freshly ground black pepper
4 red capsicums, quartered, deseeded
1 x 500g pkt wholemeal spaghetti
200g reduced-fat feta, crumbled
125g pitted kalamata olives, halved lengthways
1/4 cup finely shredded fresh basil
Mixed salad leaves, to serve
Preheat oven to 200°C. Brush 2 baking trays with oil to lightly grease. Place the pumpkin, garlic and oil in a bowl. Season with salt and pepper, and gently toss until combined. Place pumpkin on a prepared tray. Place capsicum on remaining tray. Bake in preheated oven for 30 minutes or until pumpkin is golden brown and the capsicum is tender. Set aside for 5 minutes to cool slightly.
Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.
Thinly slice the capsicum. Add to the pasta, along with the pumpkin, feta, olives and basil. Gently toss until just combined. Season with salt and pepper.
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