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What are some healthy easy to make recipes?
Answer
Wild Alaskan Salmon Salad
* 2 cans of wild Alaskan pink salmon
* 1 chopped red onion
* 1 red pepper
* 3 cloves of minced garlic
* 2 diced dill pickles
* 1 cup of shredded Parmesan cheese
* 1/2 cup of your favorite mustard (I use a garlic aioli variety)
* salt and ground pepper
* fresh chopped parsley
Benefits of Omega-3s and Salmon
If you're unfamiliar with the virtues of Omega-3 fatty acids, consider this: a classic study of Greenland Eskimos whose diets included a high consumption of wild salmon resulted in a statistically low incidence of coronary disease and cancer. And, recent studies show that just one serving of salmon per week can significantly lower your chance of cardiac arrest. And did I mention that this stuff actually tastes good?
Prepare the Salmon
Start by making sure to drain your canned salmon well, then empty into a large mixing bowl. Break apart bigger chunks with a fork, and combine all of the remaining ingredients except for the parsley, and mix thoroughly.
Choosing Canned Salmon
Some reports show that farmed salmon actually has a greater concentration of Omega-3s than wild salmon, but farmed salmon also tends to be far higher in chemical contaminants that can lead to permanent neurological damage. Seems like a no-brainer to me. Be sure to read your salmon label closely to make sure it's Alaskan, wild, and doesn't contain any skin or bones, which are not only hard to fish out, they're gross.
Adjust the Salad Ingredients
The mustard and the natural juices from the vegetables are the only lubricant for this recipe, so you may need to add a little extra mustard to keep the salad from being too dry. If you're used to really creamy tuna or egg salads, you can also add a little extra virgin olive oil.
Serve the Wild Alaskan Salmon Salad
Wild Alaskan salmon salad is a delicious treat on its own - , or enjoy it in a whole wheat tortilla. This salad is also amazing heated, since it allows the Parmesan to melt and release its full flavor. Try toasting a salmon salad sandwich in your toaster oven, or indulge yourself and fry one up in a pan coated with a thin layer of coconut oil.
==
Apple-Citrus Salad with Avocado and Bacon
2 Tbs. Dijon mustard
1/4 cup cider vinegar
1 cup extra-virgin olive oil
1 head Bibb lettuce, rinsed well and torn into
2-inch pieces
2 Granny Smith apples, cored and ½â dice
2 ruby red grapefruits, peeled and sectioned
2 oranges, peeled and sectioned
1 bunch green onions, green portion only, chopped
Salt and freshly ground pepper, to taste
3 ripe avocados
6 thick-cut bacon slices, fried crispy and chopped
In a small bowl, whisk together the mustard and vinegar. Add the olive oil in a slow, steady stream and whisk until smooth and blended.
In a large bowl, combine the lettuce, apples, grapefruits, oranges, green onions, salt, pepper and half of the vinaigrette and toss to mix.
To slice the avocados, using a chef's knife, cut into an avocado lengthwise until you hit the pit in the center. Carefully cut around the fruit through the skin and the pulp, without cutting through the pit. Holding the avocado in both hands, twist the halves in opposite directions to separate them. Using a large tablespoon, scoop out the pit and then scoop the pulp out of the skin. Slice the avocado as desired. Repeat with the remaining avocados.
Divide the salad among chilled salad plates. Garnish with the avocado slices and bacon. Drizzle a little of the remaining vinaigrette over each salad and serve immediately.
---------------------------------
Jackson Salad
Salad:
2 cans Hearts of Palm, drained & chopped
2 cans Artichoke Hearts, drained & chopped
8 strips crisp bacon, crumbled (or more to taste)
1 small pkg. feta cheese, crumbled - 1 cup
Dressing:
1/2 small onion (about 1/4 cup)
6 Tbsp, cider vinegar
4 tsp. spicy brown mustard
1 tsp. sugar
1 tsp. salt
1/2 tsp. black pepper
1 cup vegetable oil (can use some olive oil)
Assemble salad and toss.
In blender or food processor, combine all dressing ingredients. Add oil last and slowly. Pour dressing over salad, toss, and serve. Wonderful!
------------------------------------
Bibb Salad with Basil Green Goddess Dressing
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
1 head Bibb lettuce
2 to 3 tomatoes
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cu
Wild Alaskan Salmon Salad
* 2 cans of wild Alaskan pink salmon
* 1 chopped red onion
* 1 red pepper
* 3 cloves of minced garlic
* 2 diced dill pickles
* 1 cup of shredded Parmesan cheese
* 1/2 cup of your favorite mustard (I use a garlic aioli variety)
* salt and ground pepper
* fresh chopped parsley
Benefits of Omega-3s and Salmon
If you're unfamiliar with the virtues of Omega-3 fatty acids, consider this: a classic study of Greenland Eskimos whose diets included a high consumption of wild salmon resulted in a statistically low incidence of coronary disease and cancer. And, recent studies show that just one serving of salmon per week can significantly lower your chance of cardiac arrest. And did I mention that this stuff actually tastes good?
Prepare the Salmon
Start by making sure to drain your canned salmon well, then empty into a large mixing bowl. Break apart bigger chunks with a fork, and combine all of the remaining ingredients except for the parsley, and mix thoroughly.
Choosing Canned Salmon
Some reports show that farmed salmon actually has a greater concentration of Omega-3s than wild salmon, but farmed salmon also tends to be far higher in chemical contaminants that can lead to permanent neurological damage. Seems like a no-brainer to me. Be sure to read your salmon label closely to make sure it's Alaskan, wild, and doesn't contain any skin or bones, which are not only hard to fish out, they're gross.
Adjust the Salad Ingredients
The mustard and the natural juices from the vegetables are the only lubricant for this recipe, so you may need to add a little extra mustard to keep the salad from being too dry. If you're used to really creamy tuna or egg salads, you can also add a little extra virgin olive oil.
Serve the Wild Alaskan Salmon Salad
Wild Alaskan salmon salad is a delicious treat on its own - , or enjoy it in a whole wheat tortilla. This salad is also amazing heated, since it allows the Parmesan to melt and release its full flavor. Try toasting a salmon salad sandwich in your toaster oven, or indulge yourself and fry one up in a pan coated with a thin layer of coconut oil.
==
Apple-Citrus Salad with Avocado and Bacon
2 Tbs. Dijon mustard
1/4 cup cider vinegar
1 cup extra-virgin olive oil
1 head Bibb lettuce, rinsed well and torn into
2-inch pieces
2 Granny Smith apples, cored and ½â dice
2 ruby red grapefruits, peeled and sectioned
2 oranges, peeled and sectioned
1 bunch green onions, green portion only, chopped
Salt and freshly ground pepper, to taste
3 ripe avocados
6 thick-cut bacon slices, fried crispy and chopped
In a small bowl, whisk together the mustard and vinegar. Add the olive oil in a slow, steady stream and whisk until smooth and blended.
In a large bowl, combine the lettuce, apples, grapefruits, oranges, green onions, salt, pepper and half of the vinaigrette and toss to mix.
To slice the avocados, using a chef's knife, cut into an avocado lengthwise until you hit the pit in the center. Carefully cut around the fruit through the skin and the pulp, without cutting through the pit. Holding the avocado in both hands, twist the halves in opposite directions to separate them. Using a large tablespoon, scoop out the pit and then scoop the pulp out of the skin. Slice the avocado as desired. Repeat with the remaining avocados.
Divide the salad among chilled salad plates. Garnish with the avocado slices and bacon. Drizzle a little of the remaining vinaigrette over each salad and serve immediately.
---------------------------------
Jackson Salad
Salad:
2 cans Hearts of Palm, drained & chopped
2 cans Artichoke Hearts, drained & chopped
8 strips crisp bacon, crumbled (or more to taste)
1 small pkg. feta cheese, crumbled - 1 cup
Dressing:
1/2 small onion (about 1/4 cup)
6 Tbsp, cider vinegar
4 tsp. spicy brown mustard
1 tsp. sugar
1 tsp. salt
1/2 tsp. black pepper
1 cup vegetable oil (can use some olive oil)
Assemble salad and toss.
In blender or food processor, combine all dressing ingredients. Add oil last and slowly. Pour dressing over salad, toss, and serve. Wonderful!
------------------------------------
Bibb Salad with Basil Green Goddess Dressing
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
1 head Bibb lettuce
2 to 3 tomatoes
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cu
Easy super super healthy lunches and breakfasts?
Q. ?
Answer
Healthy AND tasty waffles/pancakes recipe - serve with real maple syrup. Be sure to freeze extras to pop into the toaster on busy mornings for a quick breakfast. You could serve these with some farm-fresh sausage or bacon. (With no MSG or nasty preservatives.) ***Here is a blender batter pancake recipe that incorporates more varied grains and is 100% whole grain, and yummy, too! Hereâs a pancake/waffle recipe using sprouted grains.
#
Organic Oatmeal - you can make extra of this, too, and warm it up the next day for another fast breakfast. Also, try Sueâs baked soaked oatmeal recipe.
#
Health Egg Recipes - we eat a lot of eggs with cheese or egg sandwiches. Our favorite recipe at this post is the âfrench toast frittataâ for breakfast - itâs fast, easy, and everyone loves it.
#
Organic Homemade Oatmeal Bars/Granola Recipe - this one is great not just for breakfast, but for a quick snack anytime.
#
Smoothies - I freeze any extra in popsicle makers for a treat later. These are a great way to get more coconut into your diet, too.
#
My kids eat a lot of toast (best with whole grain fermented or sourdough breads - hereâs info on my homemade bread) with things on top like organic peanut butter, plenty of butter, organic or homemade jams with less sugar, local honey, etc.
#
Whole milk yogurt - even better: homemade raw milk yogurt. Remember, itâs not easy to find something other than low-fat yogurt, but whole milk products are much healthier! (I buy Stonyfield or Brown Cow brands.)
#
Fresh fruit - preferably local and organic.
#
Certain breakfast cereals as a âcompromiseâ food - read this post on breakfast cereals for more information. Also, check out the recipe for Graham Cakes in the comments at this post, too.
#
Sometimes if we have to go somewhere or if the kids arenât in the mood to sit down long enough to eat breakfast, theyâll just have some cheese
Healthy AND tasty waffles/pancakes recipe - serve with real maple syrup. Be sure to freeze extras to pop into the toaster on busy mornings for a quick breakfast. You could serve these with some farm-fresh sausage or bacon. (With no MSG or nasty preservatives.) ***Here is a blender batter pancake recipe that incorporates more varied grains and is 100% whole grain, and yummy, too! Hereâs a pancake/waffle recipe using sprouted grains.
#
Organic Oatmeal - you can make extra of this, too, and warm it up the next day for another fast breakfast. Also, try Sueâs baked soaked oatmeal recipe.
#
Health Egg Recipes - we eat a lot of eggs with cheese or egg sandwiches. Our favorite recipe at this post is the âfrench toast frittataâ for breakfast - itâs fast, easy, and everyone loves it.
#
Organic Homemade Oatmeal Bars/Granola Recipe - this one is great not just for breakfast, but for a quick snack anytime.
#
Smoothies - I freeze any extra in popsicle makers for a treat later. These are a great way to get more coconut into your diet, too.
#
My kids eat a lot of toast (best with whole grain fermented or sourdough breads - hereâs info on my homemade bread) with things on top like organic peanut butter, plenty of butter, organic or homemade jams with less sugar, local honey, etc.
#
Whole milk yogurt - even better: homemade raw milk yogurt. Remember, itâs not easy to find something other than low-fat yogurt, but whole milk products are much healthier! (I buy Stonyfield or Brown Cow brands.)
#
Fresh fruit - preferably local and organic.
#
Certain breakfast cereals as a âcompromiseâ food - read this post on breakfast cereals for more information. Also, check out the recipe for Graham Cakes in the comments at this post, too.
#
Sometimes if we have to go somewhere or if the kids arenât in the mood to sit down long enough to eat breakfast, theyâll just have some cheese
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