chels
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
Healthy/Easy recipes?
Devin!!
Ok all you cooks out there I need some help!
I want to cook my family an absolutely delicious meal that is extremely healthy and made up of cancer-fighting ingredients, weight-loss friendly foods, and just an overall extremely healthy, yet easy meal.
I would prefereably like it to be things that most people have in their house or ingredients that arent to expensive to buy.
Do you know of any drink recipie, main course and 2-3 side dish meal like this?
I appreciate it so much!
Answer
Healthy dinner? No problem! ;)
Here's a menu for a soup-sandwich combo! Start with Chilled Tomato Soup, next comes Turkey Veggie Wraps and a side of Tangy Coleslaw. Also included is a delicious smoothie recipe =)
Chilled Tomato Soup:
1/4 cup olive oil
3 cups peeled and thinly sliced onions
3 tablespoons thinly sliced garlic
2 bay leaves
4 pounds firm, heirloom tomatoes, cored, seeded, and cut into eighths
1 tablespoon plus 1/4 teaspoon salt
1/2 teaspoon thyme leaves
4 cups water
2 cups chicken stock
2 tablespoons lemon juice
Hot sauce
In a large saucepan over medium heat, heat the olive oil. When the oil is hot, add the onions and saute until soft, about 5 minutes. Add the garlic and bay leaves and cook for 5 more minutes. Add the tomatoes, 1 tablespoon salt, and thyme and cook for 15 minutes or until the tomatoes soften. Add the water and stock and bring to a boil. Reduce heat to a simmer and continue to cook until the tomatoes are very tender, about 10 minutes. Remove the bay leaves. Using a handheld blender, puree the soup until smooth. Chill the soup. Add 1 tablespoon of the lemon juice and hot sauce to taste, as desired.
Turkey Veggie Wraps:
2 cups coarsely chopped smoked turkey breast (about 8 ounces)
2 cups gourmet salad greens
1/2 cup fresh corn kernels (about 1 ear)
1/2 cup chopped red bell pepper
1/4 cup thinly sliced green onions
3 tablespoons light ranch dressing
4 (8-inch) flour tortillas
Combine first 6 ingredients in a large bowl, tossing well to coat. Warm tortillas according to package directions. Top each tortilla with 1 cup turkey mixture; roll up. Cut each wrap in half diagonally.
Tangy Coleslaw:
Combine 1/4 cup low-fat mayonnaise, 1/4 cup plain fat-free yogurt, 1 1/2 tablespoons sugar, 2 teaspoons prepared horseradish, 1 teaspoon dry mustard, and 1/4 teaspoon salt. Toss with half of a 16-ounce package cabbage-and-carrot coleslaw; cover and chill.
Yogurt n Fruit Smoothie:
2 cups fat-free milk
1 (8-ounce) container vanilla low-fat yogurt
1/2 cup thawed pineapple-orange juice concentrate
2 cups frozen strawberries
1 banana, coarsely chopped
Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately
Healthy dinner? No problem! ;)
Here's a menu for a soup-sandwich combo! Start with Chilled Tomato Soup, next comes Turkey Veggie Wraps and a side of Tangy Coleslaw. Also included is a delicious smoothie recipe =)
Chilled Tomato Soup:
1/4 cup olive oil
3 cups peeled and thinly sliced onions
3 tablespoons thinly sliced garlic
2 bay leaves
4 pounds firm, heirloom tomatoes, cored, seeded, and cut into eighths
1 tablespoon plus 1/4 teaspoon salt
1/2 teaspoon thyme leaves
4 cups water
2 cups chicken stock
2 tablespoons lemon juice
Hot sauce
In a large saucepan over medium heat, heat the olive oil. When the oil is hot, add the onions and saute until soft, about 5 minutes. Add the garlic and bay leaves and cook for 5 more minutes. Add the tomatoes, 1 tablespoon salt, and thyme and cook for 15 minutes or until the tomatoes soften. Add the water and stock and bring to a boil. Reduce heat to a simmer and continue to cook until the tomatoes are very tender, about 10 minutes. Remove the bay leaves. Using a handheld blender, puree the soup until smooth. Chill the soup. Add 1 tablespoon of the lemon juice and hot sauce to taste, as desired.
Turkey Veggie Wraps:
2 cups coarsely chopped smoked turkey breast (about 8 ounces)
2 cups gourmet salad greens
1/2 cup fresh corn kernels (about 1 ear)
1/2 cup chopped red bell pepper
1/4 cup thinly sliced green onions
3 tablespoons light ranch dressing
4 (8-inch) flour tortillas
Combine first 6 ingredients in a large bowl, tossing well to coat. Warm tortillas according to package directions. Top each tortilla with 1 cup turkey mixture; roll up. Cut each wrap in half diagonally.
Tangy Coleslaw:
Combine 1/4 cup low-fat mayonnaise, 1/4 cup plain fat-free yogurt, 1 1/2 tablespoons sugar, 2 teaspoons prepared horseradish, 1 teaspoon dry mustard, and 1/4 teaspoon salt. Toss with half of a 16-ounce package cabbage-and-carrot coleslaw; cover and chill.
Yogurt n Fruit Smoothie:
2 cups fat-free milk
1 (8-ounce) container vanilla low-fat yogurt
1/2 cup thawed pineapple-orange juice concentrate
2 cups frozen strawberries
1 banana, coarsely chopped
Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately
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