More Best Healthy Recipes on the Web

We’re back! Here are some more really great healthy recipes that I think you will love. As we move into fall, foods change. I am a seasonal eater-meaning I eat foods that are “in season.” I look forward to each season and their particular signature foods. There are so many wonderful recipes out there and it was hard to narrow it down to only a few. Here are some recipes that I thought looked mouth-watering. I hope your stomach enjoys them immensely.

fish tacosFish Tacos

Ingredients: (serves 8)

Preparation:

  1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
  2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

images-sys-201203-r-quinoa-and-brown-rice-bowl-with-vegetables-and-tahiniQuinoa and Brown Rice Bowl with Vegetables and Tahini – Contributed by Gail Simmons

“While in Los Angeles filming the second season of Top Chef Just Desserts last year, I discovered Café Gratitude, a vegan café with a cult following,” Gail Simmons says. “For me, its fresh, simple food was the perfect antidote to all that sugar. I became addicted to aptly named dishes like I Am Fortified—a bowl of whole grains with lots of cooked vegetables. When I got back to New York, I developed my own version.”

Ingredients: (Serves 6)

1 cup long-grain brown rice

1 cup red quinoa

1/4 cup extra-virgin olive oil

1 small onion, finely diced

1 carrot, sliced crosswise 1/4 inch thick

1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced

1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick

Salt

1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets

One 12-ounce bunch kale, large stems discarded

1/4 cup tahini, at room temperature

1/2 cup fresh lemon juice

2 garlic cloves, minced

2 tablespoons warm water

1/4 teaspoon crushed red pepper

1 ripe avocado, cut into 1/2-inch dice

1 cup mung bean sprouts

 Preparation:

  1. In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.
  2. Meanwhile, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.
  3. In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrot and cook until starting to soften, about 3 minutes. Add the shiitake, cover and cook until tender, about 4 minutes. Add the zucchini, season with salt and cook, stirring a few times, until tender, about 3 minutes. Transfer to a bowl.
  4. Add the remaining 2 tablespoons of oil to the skillet. Add the broccoli, cover and cook over moderate heat, stirring a few times, until deep green, 5 minutes. Add the kale, cover and cook, stirring a few times, until the broccoli and kale are just tender, 4 minutes. Season with salt. Stir in the other vegetables.
  5. In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
  6. Transfer the brown rice and quinoa to bowls. Top with the cooked vegetables, diced avocado and bean sprouts. Serve, passing the tahini sauce at the table.
NOTES

One Serving 500 cal, 22 gm fat, 2.9 gm sat fat, 69 gm carb, 10 gm fiber, 15 gm protein.

BTW – It is suggested that a perfect pairing  would be a fresh, zesty Sauvignon Blanc.

 

cq5dam.web.616.462BLT Steak Salad – Recipe courtesy of Bobby Deen

  • One 1-pound flank steak, trimmed
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Nonstick cooking sprayc
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon cider vinega
  • teaspoon Dijon mustard
  • 6 cups romaine lettuce, torn into bite-size pieces
  • 1 cup halved cherry tomatoes
  • 1 small red onion, finely chopped
  • 1/4 cup crumbled blue cheese
  • 2 slices crisp-cooked turkey bacon, crumbled

Sprinkle the steak with 1/2 teaspoon of the salt and the pepper. Spray a nonstick grill pan with cooking spray and set over medium-high heat. Add the steak and cook 5 minutes on each side for medium-rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut the steak on an angle against the grain into 12 slices.

Meanwhile, whisk together the oil, vinegar, mustard and remaining 1/4 teaspoon salt in a large bowl. Add the lettuce, tomatoes and onions and toss to coat well. Transfer the salad to a platter. Top with the steak slices and sprinkle with the blue cheese and bacon. Serve immediately.

Per Serving: 181 Cal; 20 g Protein; 9 g Tot Fat; 4 g Sat Fat; 4 g Mono Fat; 3 g Carbs; 1 g Fiber; 2 g Sugar; 81 mg Calcium; 2 mg Iron; 590 mg Sodium; 37 mg Cholesterol

smoked-salmon-breakfast-salad-with-crispbread-940x560Smoker Salmon Breakfast Salad with Crispbread

Ingredients: (Serves 4)

  • 2 baby beets or radishes, thinly sliced
  • 8 thin slices red onion (optional)
  • 6 cups mesclun
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped capers
  • Kosher salt and freshly ground black pepper
  • 3 ounces smoked salmon or gravlax
  • ¾ cup Neufchâtel or cream cheese
  • 4 Wasa crispbread or toasted pumpernickel slices
  • 1 lemon, cut into wedges

Preparation:

  • Toss beets, onion (if using), mesclun, lemon juice, oil, and capers in a large bowl; season with salt and pepper. Add salmon and gently toss to combine.
  • Mound salad alongside crispbread spread with Neufchâtel and serve with lemon wedges for squeezing over.

Recipe by Alison Roman  

Everything good about a lox and bagel sandwich (minus the bagel).

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s