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

Tuna Salad/Healthy Recipes?

Q. I'm trying to stay on a Healthy Diet I have a lot of weight to lose. But anyway I was wondering if anyone have some good Tuna Salad Recipes? Or Healthy Meals?
Im my Diet, I'm only eating Tuna, Fruits and Vegetables, Plenty of Water.

I also have some questions also.
1)Instead of drinking plain water all the time, what can I do to flavor up my water?
2)Those Foods I mention above, what kinds of meals or snacks can I make with those or whatever?
3)If you have some great Healthy Tips or Meals, Share Them
PS. In the Tuna Salad, What kinds of things can I use or whatever? (Like Pickles or Cucumbers) Things Like That

Answer
1 (12-ounce) can white albacore tuna, drained
2 chopped green onions
1 stalk celery, diced
1/4 cup stuffed green olives, chopped
2 tablespoons capers, diced
1/4 cup slivered almonds
1/4 teaspoon Worcestershire sauce
1/4 cup mayonnaise
1/4 cup sour cream
In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.
In a small bowl, whisk together mayonnaise, sour cream and the Worcestershire sauce. Blend together dressing and tuna mixture.
Serve on bed of lettuce or your choice of fresh bread as a tuna salad sandwich.
http://www.cooksrecipes.com/salad/gourmet-tuna-salad-recipe.html

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healthy and easy simple meals?

Alex H

I am looking for healthy and easy to make meals for myself. I know its best to eat about 6 small meals a day so meal idea like that would be much appreciated... Thanks so much. Recipes would be great too!!
:)

Answer
MENU # 1

Breakfast: 1 egg, 1 piece of high fiber toast
( can spray with fat-free butter spray),
1 cup of skim milk.

Mid-morning Snack:
1 apple sliced with 1 TBS of peanut butter spread on slices.
Drink a large glass of water or Splenda tea.

Lunch:
Tuna Salad sandwich
( made with fat-free mayo or miracle whip),
1 small bag of Baked Lays
and a small dish of sugar-free jello for dessert.

Mid-Day Snack: 1 orange or 1 slimfast snack bar

Supper:1 Marinated broiled or grilled chicken breast, steamed veggies, side salad sprinkled with cheese and low-fat dressing.
Dessert: 1 cup of lite vanilla ice-cream.

Evening Snack: 4 crackers with thin slices of cheddar cheese

Drink lots of water and splenda tea throughout the day and exercise!


MENU # 2

Breakfast: 1 ruby red grape fruit , 1 1/2 cups of low calorie cerial and fat-free milk

Mid-morning snack :
2 slices of cheddar cheese

Lunch:
1 lean pocket with steamed broccoli.
Dessert :
1 cup of sugar-free fat-free pudding.

Mid-day snack:
1 banana and 2 low-fat cookies

Supper:
Simmered Turkey Gourmet Sandwich
( Take deli turkey and simmer it in Swiss cheese, then add lettuce, tomato, onions ect., put it on toasted bread; very scrumptious). Dessert: Grapes
( You can sprinkle with light Splenda for sweetness).

Evening Snack:
1 cup of fat-free yogurt

Drink lots of water, splenda tea and exercise!


Menu #3

Breakfast:
1 cup of lite vanilla yogurt,1 cup of grapes.
Sprinkle granola or Kashi cereal on top.

Mid- morning snack: 1 orange

Lunch:
1 frozen Healthy Choice entry, chopped bananas and jello with fat-free whip topping on top.

Mid-Day snack:
6 baby carrots dipped in low-fat ranch

Supper:
Grilled Chicken salad with cheddar cheese and low-fat dressing. Dessert: Low-fat brownie

Evening Snack:
5 pretzel sticks, 1 cup of skim milk

Drink lots of water and splenda tea and exercise!

vegetarian food recipe?

<3

my family is BBQing for july 4 im a vegi wat can they cook..??

Answer
allveggielinks.com
goveg.com
vegconnect.com
veggieconnection.com
vegweb.com
ecomall.com

1. 15-minute vegetarian : 200 quick, easy, and delicious recipes the whole family will love / Susann Geiskopf-Hadler and Mindy Toomay.


2.
Amber waves of grain : traditional American whole foods cooking & contemporary vegetarian, vegan & macrobiotic cuisine / Alex and Gale Jack ; foreword by Michio and Aveline Kushi ; illustrations by Rod House.


3.
American wholefoods cuisine : 1300 meatless wholesome recipes from short order to gourmet / Nikki & David Goldbeck ; preface by Barbara Haber.


4.
A beautiful bowl of soup : the best vegetarian recipes / by Paulette Mitchell ; photographs by William Meppem.


5.
The best of Lord Krishna's cuisine : favorite recipes from The art of Indian vegetarian cooking / Yamuna Devi.


6.
The best vegetarian recipes : from greens to grains, from soups to salads : 200 bold-flavored recipes / Martha Rose Shullman.


7.
Betty Crocker easy everyday vegetarian : meatless main dishes you'll love!


8.
The big book of vegetarian : more than 225 recipes for breakfasts, appetizers, soups, salads, sandwiches, main dishes, sides, breads, and desserts / by Kathy Farrell-Kingsley.


9.
Cafe Flora cookbook / Catherine Geier with Carol Brown.


10.
Carb-conscious vegetarian : 150 delicious recipes for a healthy lifestyle / Robin Robertson.


11.
Classic vegetarian cooking from the Middle East & North Africa / Habeeb Salloum.


12.
Compassionate cuisine : gourmet vegetarian recipes & the philosophy and culture of caring / Vrnda Devi.


13.
The complete book of vegetarian grilling : over 150 easy and tasty recipes you can grill indoors and out / Susann Geiskopf-Hadler.


14.
The complete idiot's guide to being vegetarian / by Frankie Avalon Wolfe.


15.
Complete vegetarian cookbook / Charmaine Solomon.


16.
The complete vegetarian handbook : recipes & techniques for preparing delicious, healthful cuisine / by Kathy Farrell-Kingsley ; illustrations by David Pollard.


17.
The contented vegetarian / Matthew Drennan and Annie Nichols.


18.
Cook 1.0 : a fresh approach to the vegetarian kitchen : breakfast, lunch + dinner / Heidi Swanson ; foreword by Art Smith. (


19.
Cooking the Cuban way : culturally authentic foods, including low-fat and vegetarian recipes / by Alison Behnke and Victor Manuel Valens.


20.
Cooking the Vietnamese way : to include new low-fat and vegetarian recipes / Chi Nguyen and Judy Monroe.


21.
The enlightened kitchen : fresh vegetable dishes from the temples of Japan / Mari Fujii ; photographs by Tae Hamamura ; translation by Richard Jeffery.


22.
Entertaining for a veggie planet : 250 down-to-earth recipes / Didi Emmons.


23.
Ethical markets : growing the green economy / Hazel Henderson with Simran Sethi ; foreword by Hunter Lovins.


24.
The ethnic vegetarian : traditional and modern recipes from Africa, America, and the Caribbean / Angela Shelf Medearis, author of Ideas for Entertaining from the African-American Kitchen.


25.
Everyday Greens : home cooking from Greens, the celebrated vegetarian restaurant / by Annie Somerville.


26.
The flexitarian table : inspired, flexible meals for vegetarians, meat lovers, and everyone in between / Peter Berley, with Zoe Singer ; photographs by Quentin Bacon.


27.
Fresh food fast : delicious, seasonal vegetarian meals in under an hour / Peter Berley and Melissa Clark.


28.
The gluten-free vegetarian kitchen : delicious and nutritious wheat-free, gluten-free dishes / Donna Klein.


29.
The healthy hedonist holidays : a year of multicultural, vegetarian-friendly holiday feasts / Myra Kornfeld ; illustrated by Sheila Hamanaka.


30.
Hope's edge : the next diet for a small planet / Frances Moore Lappe and Anna Lappe.


31.
How to cook everything vegetarian : simple meatless recipes for great food / Mark Bittman ; illustrations by Alan Witschonke.


32.
How to cook everything. Vegetarian cooking / Mark Bittman ; illustrations by Alan Witschonke.


33.
India's vegetarian cookery / Monisha Bharadwaj ; photography of India by Jenner Zimmermann ; food photography by Will Heap.


34.
Living among meat eaters : the vegetarian's survival handbook / Carol J. Adams.


35.
Living in the raw gourmet / Rose Lee Calabro.

36.
Low-carb vegetarian / Margo DeMello.


37.
Low-carb vegetarian cooking : 150 entrees to make low-carb vegetarian cooking easy and fun / Sue Spitler with Linda R. Yoakam.

38.
Mediterranean harvest : vegetarian recipes from the world's healthiest cuisine / Martha Rose Shulman.


39.
Mediterranean vegetarian cooking / Paola Gavin.


40.
New vegetarian cooking : 120 fast, fresh, and fabulous recipes / Rose Elliot.

41.
One-dish vegetarian meals : 150 easy, wholesome, and delicious soups, stews, casseroles, stir-fries, pastas, rice dishes, chilis, and more / Robin Robertson.


42.
Passionate vegetarian / by Crescent Dragonwagon ; illustrated by Robbin Gourley.

43.
The PDQ (pretty darn quick) vegetarian cookbook : 240 healthy and easy no-prep recipes for busy cooks / Donna Klein.

44.
Quick-fix vegetarian / Robin Robertson.

45.
The Real Food Daily cookbook : really fresh, really good, really vegetarian / Ann Gentry with Anthony Head.

46.
Regina's international vegetarian favorites / Regina Campbell.


47.
Silk road cooking : a vegetarian journey / Najmieh Batmanglij.


48.
Twelve months of monastery salads : 200 divine recipes for all seasons / Victor-Antoine d'Avila-Latourrette.


49.
Vegetable soups from Deborah Madison's kitchen / Deborah Madison.


50.
Vegetarian / recipes, Dana Jacobi ; general editor, Chuck Williams ; photography, Bill Bettencourt.


51.
The vegetarian bible / Sarah Brown.


52.
Vegetarian cooking for beginners / Fiona Watt ; illustrated by Kim Lane ; photography by Howard Allman ; recipes by Catherine Atkinson.


53.
Vegetarian cooking for dummies / by Suzanne Havala.

54.
Vegetarian cooking for everyone / Deborah Madison ; [photographs by Laurie Smith ; illustrations by Catherine Kirkwood].


55.
The vegetarian family cookbook / written and illustrated by Nava Atlas.

56.
The vegetarian meat and potatoes cookbook / Robin Robertson.

57.
Vegetarian recipes from around the world / by Sue Townsend and Caroline Young.


58.
Vegetarian sandwiches : fresh fillings for slices, pockets, wraps, and rolls / by Paulette Mitchell ; photographs by Ondine Vierra.


59.
Vegetarian suppers from Deborah Madison's kitchen / Deborah Madison.

60.
Vegetarianism and teens : a hot issue / Kathleen Winkler.

61.
The wild vegetarian cookbook : a forager's culinary guide (in the field or in the supermarket) to preparing and savoring wild (and not so wild) natural foods, with more than 500 recipes / "Wildman" Steve Brill ; foreword by Arthur Schwartz.


62.
A year in a vegetarian kitchen : easy seasonal suppers for family and friends / Jack Bishop ; photographs by Richard Jung


63.
Yoga kitchen : recipes from the Shoshoni Yoga Retreat / Faith Stone and Rachael Guidry..


64.
You don't need meat / Peter Cox.

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My husband is a vegetarian who hates vegetables. Are there any good cookbooks or recipes? ?

healthy gourmet sandwich recipes image

Cook in ne

He will eat tofu and eggplant and such. Just not straight veggies. I'm dying for some variety besides pizza and ravioli. I can't seem to find recipes for "normal" foods. Most just seem gourmet and foreign. Help!

Answer
I find veggie much better chopped up instead of in their natural whole form. I have a chopper and I chop up my veggies and then steam and season them. Add pizza sauce, cheese, butter, soy sauce, or what ever he likes to the mix while they are still steaming. Healthy and Delicious at the same time. And you could possible take said chopped veggies and put them in a sub roll like I did for dinner tonight. I defrosted some broccoli and them chopped it up with my chopper. Then I put them in a large/medium size pan with a little bit of water (You can eye ball it easily depending on how much you are cooking). After the veggies get some momentum add his favorite seasonings. I added sea salt, pepper, various Italian seasonings, and hot pepper flakes. Then I started to add pizza sauce I had in the fridge. Stir it often and it shouldn't stick. Then take it and transfer it to bread. Sandwich rolls, sub rolls, or even dinner rolls are perfect. Hope that helps.

What CAN you buy from the grocery store when you're watching your weight?

Anna

Soo, I'm tired of eating the typical chicken strips and Dr. Pepper sort of meal. I really have no clue what to buy that isn't unhealthy. I'm just not sure what to buy or eat that'll actually have some nutritional value. I'm starting to drink water, but kind of actual food do I buy?
I would just like someone to LITERALLY tell me what to buy.

Answer
I avoid packaged products, except bread, pasta or rice.

You donât have to limit yourself to low calorie food, as long as you watch your portion sizes and use the right cooking method (slow cooker, pressure cooker, steamer, microwave, grill, rotisserieâ¦so you donât have to add extra fat). I eat filet mignon that I grillâ¦and I am always lighter on the scale the next morning (it has to do with the proteins in meat). You can also buy lean ground beef and make great homemade meatballs (20 minutes in the oven) which will be fulfilling and low calorie (use homemade bread crumbs), unlike the commercially made meatballs which are very high calorie and so tiny.

Iâm not sure what chicken strips are⦠a âstyle of batter-fried chicken without skin or bonesâ? I usually eat skinless chicken that I cook in my rotisserie (using a lot of herbs but no fat) or my slow cooker or my pressure cooker so I never have to add extra fat.

A lot of fishes (my favorite is salmon) are delicious cooked in a steamer with broccolis and carrots. You can eat some rice with that too.

I find that adding broccolis to a lot of meals (pasta, riceâ¦) really fills me up. Broccoli is the best vegetable, nutritionally wise.

You can basically eat any fruits or veggies that you like. Even an avocado, which has a lot of calories, is very good for you (has the good kind of fat). Bananas are great for an easy snack. Buy all the fruits that you like and that go together (and are in season, so theyâre sweet) and make a great fruit salad without adding sugar but using pureed raspberries as a sauce (do not put bananas in your fruit saladâ¦those turn ugly, still tasty, but ugly, after a few days). You can then eat that salad for several days, as a snack or desert.

You can also make great salads with lots of greens (lettuce, spinachâ¦), hardboiled egg whites, olives, ham and cheese (watch the portion sizes) with a vinaigrette (olive oil is good for you).

You might want to explore the wide world of other great saladsâ¦like pasta salads (penne, elbows. any small pasta, a great way to use leftoversâ¦) with artichoke, lemon, tomatoes and parsleyâ¦or a potato salad with tomatoes, anchovies, shallots, olive oil, mustard and chervil (my favorite one).
Any leftovers: pasta, chicken, salmon, veggies like broccolis can be used for salads.

You can also make sandwichesâ¦Those are basically salads with bread. You can make a huge sandwich with 3 slices of whole wheat bread, 2 kinds of cheeses and ham, an egg, some pickles, tomatoes, lettuceâ¦then you cut it in half diagonally and you get TWO meals right there, like one half for dinner and the other half for lunch tomorrow.

Homemade tuna sandwiches are better because you can control the amount of the mayonnaise and celery (very little mayo but a lot of celery) so theyâre healthier.

I think that anything homemade has much less calories than commercial food and is so much tastier too. Also when you learn how to cook and you get into gourmet cooking, itâs a lot of fun, juggling with the herbs and enjoying the smell of it all (the only downsize is the dishwashing!). You can go online and find great recipes and learn every day. I learned recently that kale was a great addition to my lentils/sausage soup (yes, you CAN have sausageâ¦just REALLY watch for portion size).

Also, having a yogurt a day is good (with probiotic bacteria) and makes a perfect snack or desert. Drink some milk too.

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You make my dinner for a whole week!!!?

healthy gourmet sandwich recipes image

melissa m

I am giving anybody a chance to make me a menu for me and my husband. We will try any food. I am so sick of thinking of what to have for dinner and my husband never tells me what he wants. We like any food and we will try any food except for any type of fish and sushi. Manke me a menu and if i choose your food you will be chosen as the best answer. GOOD LUCK!!!!

Answer
Recipes linked below from Sparkrecipes.com (a website of sparkpeople.com) [most are "healthier" versions of many dishes, and some original recipes from spark employees, and the registered users...most of the recipes listed, I've made and enjoyed :o) ]

1: Baked Ziti served with Garlic bread and grilled or baked Eggplant and Zuchinni
--can add cooked meat to the 'meatless' recipe...and substitute the cottage cheese for ricotta cheese. I used zuchinni, squash, and eggplant and baked it in the oven while cooking the pasta. My husband doesn't like eggplant, so we kept it on the side, instead of just putting in the skillet.--

2: Turkey Tacos, spanish rice, and black beans
--We use lean ground beef and add (part skim-but my husband doesn't know) cheese. For the spanish Rice, my husband usually makes white rice and adds Rotel, oregano and other spices, but the recipe below sounded good.--

3. Chicken Melt Sandwich with apple or sweet potato fries and/or a favorite soup
--I use wheat bread instead of rye, and add avocado and other veggies. Then julienne an apple or sweet potato and bake on a cookie sheet like baked french fries.--

4. Gourmet Chicken Salad
--Serve on or with a large croissant/roll and Garden salad..or whatever sounds good.--

5. Meat Loaf: serve with toast and green beans, corn, mashed potatoes, spinach...or any other vegetable(s) that sound good on the particular night!
--...also good with apple or sweet potato fries.--

6. Chicken Stir Fry and Rice or Noodles
--I use my husband's recipe (or he cooks it...) Basically, a bag of frozen stir fry vegetables (carrots, broccoli, and waterchesnuts) Stir Fry sauce (in the marinade and/or Asian/Oriental section of the grocery store) and chicken (or sirloin tips...or top round) ...all cooked in a skillet...I've never used the recipe for stir fry linked below, but it seems like a good place to start. I'd add some broccoli and maybe cashews or pineapple--

7. Vegetable Sirloin Kabobs
--I don't use the linked recipe, I use sirloin or chicken (or just veggies), mushrooms, squash/zuchinni, tomatoes...and other veggies we feel like at the time or that look good at the store...cut them up and grill them on skewers...Sometimes we marinade them, sometimes we don't... and we use different marinades just about every time.--


I hope you enjoy these recipes, or find some you like at Sparkrecipes.com! You can also look at the world's healthiest foods website, they have a database where you can select which foods you want in a recipe, and it will bring up all the recipes in the database using the food(s) selected.

Also, if you register with Sparkpeople.com (it's free, and doesn't take that long), you can use their meal plans. They give you suggestions for breakfast, lunch, and dinner...I usually don't use them now, but I did for a while, now I just think about what I want for the week, and make a menu on Saturday (Monday-Sunday), then go to the store Sunday evening. But, Sparkpeople.com is a 'healthy lifestyle' site...weight loss and maintaining, so the recipes they suggest will be 'healthy' --at least healthier than the "regular" version of the recipe. But, all the recipes I've made, I'd make them again! ...and most of them my husband likes, too :o)


And, while you probably won't need recipes for most of this stuff, if there's a recipe for it, I'll link it...

I've been vegetarian for about a year and...?

Q. I'm going to become vegan. What are some healthy, inexpensive foods I can eat? I don't want to live off of animal crackers(vegetarian..?), fritos, and french fries (cortesy of PETA)

Answer
I suggest using "soy silk" milk and yogurt. This is about the cheapest best tasting brand out there. Make sure however you get a variety other than soy for you alternatives by incorporating rice (Rice Dream), oat, almond, and hemp milks into you diet. Also there are some nice rice cheese slices out there as well as vegan blocks of cheese (vegan gourmet) for pizzas and taco salads, etc.

There are vegan versions of burgers, dogs, sausages, deli slices etc. Make sure it either says Vegan or read the ingredients carefully. Often there might be cheese or egg. Egg is very common in vegetarian chicken imitation products.

Make sure you don't skimp when going out to the grocery store. You'll end up eating out more which will drain your pocket book if you don't have enough around.

Have brown rice and whole wheat bread around. Buy fresh ground peanut butter. Buy whole wheat pasta and canned diced tomatos for sauce. Keep cans of beans around for rice bean dishes. Have lettuce on hand for salads, on top of your sandwiches, etc.

Also go to the local farmers markets. Usually the produce is cheaper and the farmer doesn't get robbed by the middle man. Buy as many fresh fruits and vegetables as you think you will reasonable eat in a week. Keep some of them out on the counter in a bowl so you won't forget they are there.

Buy a vegan cook book and try a recipe a week. Learning to cook will be your best friend. I started by learned to make soups now I can make most things including my own pizza dough.

As a vegan I can assure you I have plenty of variety and am healthy. But if you get lazy about it yes one can live off chips for a while and pay the price later. I know you recognize this and are taking steps to avoid it. Kudos : )

Lastly, you do not need to take supplements if you are eating correctly. You can however if you like get plenty of iron and b12 from Spirulina which is a food though often used like a supplement. Powder form is the cheapest but pills might be more palatable for you.

Best of wishes on this new lifestyle. If you have any other questions feel free to e-mail me.

Take Care : )

Edit: Sounds like finances are an issue for you. I encourage you then to buy out of the bulk section. Bring your own containers for maximum ecological friendliness.

I like to get my oats, corn meal, and whole wheat for pizzas, breads, pancakes, etc out of the bulk section. You can also get dried beans of various kinds and hydrate them in a pot over night.

Also you can make you own trail mixes with nuts and dried fruit. Buy the ingredients separately and mix them yourself. They charge you a premium to have them already mixed.

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Need some healthy ideas for school lunches?

healthy gourmet sandwich recipes image

HUMANOiDD_

I'm 15, 5'4, and 135 pounds..
i'm constantly trying to lose weight.

what i hate is that i can't bring things to school like microwave "healthy choice" or chicken or something because it will get bad.
anyone know great lunch ideas to bring to school?

Answer
20 Sandwices:
Scroll to the middle for recipes:
http://shine.yahoo.com/channel/food/20-great-sandwich-ideas-191811/

10 Sandwices:
http://www.care2.com/greenliving/ten-best-sandwich-ideas-recipe.html

Scroll to the bottom of this screen for some great ideas:
http://www.cooksrecipes.com/sandwich/quick-no-recipe-sandwich-ideas.html

More great sandwich ideas:
http://www.heb.com/yourHEBStore/SD-bakery-breadSandwichIdeas.jsp

Chicken sandwices, scroll all the way to the bottom for recipes:
http://southernfood.about.com/od/chickensandwiches/r/bl80601a.htm

You are gonna like these too:
http://www.associatedcontent.com/article/56757/14_fabulous_vegetarian_sandwich_ideas.html?cat=51

Eating well:
http://www.eatingwell.com/recipes/collections/healthy_sandwich_recipes.html

Food Channel Sandwiches-includes Giada's favorites:
http://www.foodnetwork.com/topics/sandwich/

Lots more sandwiches:
http://www.linkroll.com/food_tips/terrific-sandwich-ideas-for-the-gourmet-lunch-box.php

What do you mix with tuna to make typical tuna mixes (for sandwiches, with crackers, etc)?

David

My house has a bunch of tuna cans, and I need to know what types of delicious foods I can make with tuna (List the ingredients, and ratios of ingredients:tuna if possible). I remember eating tuna sandwiches my mom made when I was young but I can't remember what went in them.

Answer
Here are some great recipes:

Gourmet Tuna

Here's a restaurant quality tuna recipe that is absolutely delicious for tuna salad sandwiches.

1 (7 ounce) can white tuna, drained & flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder

In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, & onion flakes. Add in the curry powder, parsley, dill weed & garlic powder.

Mix well & serve with crackers or as a sandwich.

===================

Healthy Tuna Salad Sandwich

Canned Tuna (in water)
Sweet Relish
Celery
Onion
Dijon Mustard
Green Olives
Tomato
Salt
Pepper
Mescaline Lettuce
Cucumber
Parmesan Cheese
Low Calorie, High Fiber Bread

Canned tuna, which is kept in oil has significantly more fat than tuna canned in water. Be sure that you use the tuna canned in water, otherwise the healthy factor goes straight out the window. Also, the low calories, high fiber bread is easier to find then one would think. Search for breads in the bread aisle that have between 40 & 60 calories per slice. There are several national brands which now produce such breads. These breads also go hand & hand with having higher fiber content because they tend to use whole grains. Finally, each can of tuna produces 2 sandwiches.

Place your bread in the toaster oven. While obviously this is an optional step, crisp bread tends to hold the contents of this bread better than bread that has not been toasted.

Open the can of tuna & place the contents in the small strainer. Run the tuna under tap water. This will help alleviate any residual “fishy smell”. Blot any excess water away from the tuna using a paper towel. Place the tuna in your small bowl.

Chop one celery stalk, one slice of onion & three green olives (pitted) into a small enough size that they will mix well with the tuna. Add the chopped celery, onion & green olives to the small mixing bowl.

Spoon a small dollop of Dijon mustard into the mixing bowl. Sprinkle salt & pepper to taste. Stir the tuna, celery, onion, olives, salt, pepper, & mustard together until it is well mixed. Be sure tobreak up any large chunks of tuna that remain from the canning process.

Remove & plate the bread from the toaster oven. Spread the tuna salad over the bread. (Remember one averaged sized can produces two sandwiches.) Slice pieces of tomato, cucumber & Parmesan thinly. Remember that there is a lot going on this tuna salad sandwich, so a few slices of each go a long way. Also, the Parmesan is merely for that wonderful nutty, acidic taste. The fat content of cheese is significant, so use it sparingly.

Layer the tomato, cucumber, & Parmesan on top of the tuna salad sandwich. Add a few pieces of lettuce & then cap with the final piece of bread. Voila, you have just completed the healthy tuna salad sandwich.

Not only will the total caloric value of the sandwich be less than 300 calories, it will also be packed with fiber & fresh vegetables. Pair this meal with a low calorie soup for a satisfying lunch or dinner.

A Variation on the Recipe:

Some people are not big fans of mustard. If this is the case, try using just the tiniest splash of olive oil instead. It will help bind your tuna salad with a heart healthy oil. Just remember that olive oil is loaded with fat, so a half tablespoon at most should be used for each average size can.

===================

Magic Tuna Fish Salad

2 cans of tuna fish packed in water
1 bunch of green onions
3 jalapeno peppers
1 cup of bean sprouts
1 cup of fresh white mushrooms
1 medium tomato
several leaves of romaine lettuce
1 cucumber
3 tablespoons of mayonnaise (or if you're concerned about fat/calories use fat-free mayo)
parmesan or romano cheese (you can also top with sliced cheddar, Monterey jack, pepper jack or muenster)
2- 4 slices of whole wheat bread

Chop the following ingredients into small pieces; green onions, mushrooms, set aside. Slice jalapenos down the middle from top to bottom, discard seeds, chop into small pieces & set aside. Slice tomatoes & peel & slice cucumbers, keep these ingredients separate from the other veggies.

In a large bowl mix 2 cans of drained tuna, 3 tablespoons of mayonnaise thoroughly, add jalapenos, bean sprouts, green onions & mushrooms, stir ingredients until everything is mixed into tuna & mayonnaise.

Spoon this mixture onto a slice of whole wheat bread covering bread evenly, top with cheese, tomato slices, lettuce & cucumber slices & finish with a slice of wheat bread on top. Cut diagonally serve with a slice of pickle & enjoy!

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Does anyone know any good vegan/vegetarian recipes?

healthy gourmet sandwich recipes image

Brooke.

Answer
allveggielinks.com
veggielinks.com
goveg.com
vegweb.com

1. 15-minute vegetarian : 200 quick, easy, and delicious recipes the whole family will love / Susann Geiskopf-Hadler and Mindy Toomay.


2.
Amber waves of grain : traditional American whole foods cooking & contemporary vegetarian, vegan & macrobiotic cuisine / Alex and Gale Jack ; foreword by Michio and Aveline Kushi ; illustrations by Rod House.


3.
American wholefoods cuisine : 1300 meatless wholesome recipes from short order to gourmet / Nikki & David Goldbeck ; preface by Barbara Haber.


4.
A beautiful bowl of soup : the best vegetarian recipes / by Paulette Mitchell ; photographs by William Meppem.


5.
The best of Lord Krishna's cuisine : favorite recipes from The art of Indian vegetarian cooking / Yamuna Devi.


6.
The best vegetarian recipes : from greens to grains, from soups to salads : 200 bold-flavored recipes / Martha Rose Shullman.


7.
Betty Crocker easy everyday vegetarian : meatless main dishes you'll love!


8.
The big book of vegetarian : more than 225 recipes for breakfasts, appetizers, soups, salads, sandwiches, main dishes, sides, breads, and desserts / by Kathy Farrell-Kingsley.


9.
Cafe Flora cookbook / Catherine Geier with Carol Brown.


10.
Carb-conscious vegetarian : 150 delicious recipes for a healthy lifestyle / Robin Robertson.


11.
Classic vegetarian cooking from the Middle East & North Africa / Habeeb Salloum.


12.
Compassionate cuisine : gourmet vegetarian recipes & the philosophy and culture of caring / Vrnda Devi.


13.
The complete book of vegetarian grilling : over 150 easy and tasty recipes you can grill indoors and out / Susann Geiskopf-Hadler.


14.
The complete idiot's guide to being vegetarian / by Frankie Avalon Wolfe.


15.
Complete vegetarian cookbook / Charmaine Solomon.


16.
The complete vegetarian handbook : recipes & techniques for preparing delicious, healthful cuisine / by Kathy Farrell-Kingsley ; illustrations by David Pollard.


17.
The contented vegetarian / Matthew Drennan and Annie Nichols.


18.
Cook 1.0 : a fresh approach to the vegetarian kitchen : breakfast, lunch + dinner / Heidi Swanson ; foreword by Art Smith. (


19.
Cooking the Cuban way : culturally authentic foods, including low-fat and vegetarian recipes / by Alison Behnke and Victor Manuel Valens.


20.
Cooking the Vietnamese way : to include new low-fat and vegetarian recipes / Chi Nguyen and Judy Monroe.


21.
The enlightened kitchen : fresh vegetable dishes from the temples of Japan / Mari Fujii ; photographs by Tae Hamamura ; translation by Richard Jeffery.


22.
Entertaining for a veggie planet : 250 down-to-earth recipes / Didi Emmons.


23.
Ethical markets : growing the green economy / Hazel Henderson with Simran Sethi ; foreword by Hunter Lovins.


24.
The ethnic vegetarian : traditional and modern recipes from Africa, America, and the Caribbean / Angela Shelf Medearis, author of Ideas for Entertaining from the African-American Kitchen.


25.
Everyday Greens : home cooking from Greens, the celebrated vegetarian restaurant / by Annie Somerville.


26.
The flexitarian table : inspired, flexible meals for vegetarians, meat lovers, and everyone in between / Peter Berley, with Zoe Singer ; photographs by Quentin Bacon.


27.
Fresh food fast : delicious, seasonal vegetarian meals in under an hour / Peter Berley and Melissa Clark.


28.
The gluten-free vegetarian kitchen : delicious and nutritious wheat-free, gluten-free dishes / Donna Klein.


29.
The healthy hedonist holidays : a year of multicultural, vegetarian-friendly holiday feasts / Myra Kornfeld ; illustrated by Sheila Hamanaka.


30.
Hope's edge : the next diet for a small planet / Frances Moore Lappe and Anna Lappe.


31.
How to cook everything vegetarian : simple meatless recipes for great food / Mark Bittman ; illustrations by Alan Witschonke.


32.
How to cook everything. Vegetarian cooking / Mark Bittman ; illustrations by Alan Witschonke.


33.
India's vegetarian cookery / Monisha Bharadwaj ; photography of India by Jenner Zimmermann ; food photography by Will Heap.


34.
Living among meat eaters : the vegetarian's survival handbook / Carol J. Adams.


35.
Living in the raw gourmet / Rose Lee Calabro.

36.
Low-carb vegetarian / Margo DeMello.


37.
Low-carb vegetarian cooking : 150 entrees to make low-carb vegetarian cooking easy and fun / Sue Spitler with Linda R. Yoakam.

38.
Mediterranean harvest : vegetarian recipes from the world's healthiest cuisine / Martha Rose Shulman.


39.
Mediterranean vegetarian cooking / Paola Gavin.


40.
New vegetarian cooking : 120 fast, fresh, and fabulous recipes / Rose Elliot.

41.
One-dish vegetarian meals : 150 easy, wholesome, and delicious soups, stews, casseroles, stir-fries, pastas, rice dishes, chilis, and more / Robin Robertson.


42.
Passionate vegetarian / by Crescent Dragonwagon ; illustrated by Robbin Gourley.

43.
The PDQ (pretty darn quick) vegetarian cookbook : 240 healthy and easy no-prep recipes for busy cooks / Donna Klein.

44.
Quick-fix vegetarian / Robin Robertson.

45.
The Real Food Daily cookbook : really fresh, really good, really vegetarian / Ann Gentry with Anthony Head.

46.
Regina's international vegetarian favorites / Regina Campbell.


47.
Silk road cooking : a vegetarian journey / Najmieh Batmanglij.


48.
Twelve months of monastery salads : 200 divine recipes for all seasons / Victor-Antoine d'Avila-Latourrette.


49.
Vegetable soups from Deborah Madison's kitchen / Deborah Madison.


50.
Vegetarian / recipes, Dana Jacobi ; general editor, Chuck Williams ; photography, Bill Bettencourt.


51.
The vegetarian bible / Sarah Brown.


52.
Vegetarian cooking for beginners / Fiona Watt ; illustrated by Kim Lane ; photography by Howard Allman ; recipes by Catherine Atkinson.


53.
Vegetarian cooking for dummies / by Suzanne Havala.

54.
Vegetarian cooking for everyone / Deborah Madison ; [photographs by Laurie Smith ; illustrations by Catherine Kirkwood].


55.
The vegetarian family cookbook / written and illustrated by Nava Atlas.

56.
The vegetarian meat and potatoes cookbook / Robin Robertson.

57.
Vegetarian recipes from around the world / by Sue Townsend and Caroline Young.


58.
Vegetarian sandwiches : fresh fillings for slices, pockets, wraps, and rolls / by Paulette Mitchell ; photographs by Ondine Vierra.


59.
Vegetarian suppers from Deborah Madison's kitchen / Deborah Madison.

60.
Vegetarianism and teens : a hot issue / Kathleen Winkler.

61.
The wild vegetarian cookbook : a forager's culinary guide (in the field or in the supermarket) to preparing and savoring wild (and not so wild) natural foods, with more than 500 recipes / "Wildman" Steve Brill ; foreword by Arthur Schwartz.


62.
A year in a vegetarian kitchen : easy seasonal suppers for family and friends / Jack Bishop ; photographs by Richard Jung


63.
Yoga kitchen : recipes from the Shoshoni Yoga Retreat / Faith Stone and Rachael Guidry..


64.
You don't need meat / Peter Cox.


125 best vegan recipes / Maxine Effenson Chuck & Beth Gurney.

The complete vegan cookbook : over 200 tantalizing recipes, plus plenty of kitchen wisdom for beginners and experienced cooks / Susann Geiskopf-Hadler and Mindy Toomay

The joy of vegan baking : the compassionate cooks' traditional treats and sinful sweets / Colleen Patrick-Goudreau

The Mediterranean vegan kitchen : meat-free, egg-free, dairy-free dishes from the healthiest place under the sun / Donna Klein

The new vegan : fresh, fabulous, and fun / Janet Hudson

The new vegan cookbook : innovative vegetarian recipes free of dairy, eggs, and cholesterol / by Lorna Sass ; photographs by Jonelle Weaver

Skinny bitch in the kitch : kick-ass recipes for hungry girls who want to stop cooking crap (and start looking hot!) / by Rory Freedman and Kim Barnouin

Vegan express / written and illustrated by Nava Atlas


The vegan gourmet : full flavor & variety with over 120 delicious recipes / Susann Geiskopf-Hadler, Mindy Toomay

Vegan planet : 400 irresistible recipes with fantastic flavors from home and around the world / Robin Robertson


The vegan sourcebook / by Joanne Stepaniak ; special nutrition section by Virginia Messina


Vegan world fusion cuisine : healing recipes and timeless wisdom from our hearts to yours / [Mark Reinfeld, Bo Rinaldi and the chefs of the Blossoming Lotus, with a special foreword by Jane Goodall].

Veganomicon : the ultimate vegan cookbook / Isa Chandra Moskowitz & Terry Hope Romero

You make my dinner for a whole week!!!?

melissa m

I am giving anybody a chance to make me a menu for me and my husband. We will try any food. I am so sick of thinking of what to have for dinner and my husband never tells me what he wants. We like any food and we will try any food except for any type of fish and sushi. Manke me a menu and if i choose your food you will be chosen as the best answer. GOOD LUCK!!!!

Answer
Recipes linked below from Sparkrecipes.com (a website of sparkpeople.com) [most are "healthier" versions of many dishes, and some original recipes from spark employees, and the registered users...most of the recipes listed, I've made and enjoyed :o) ]

1: Baked Ziti served with Garlic bread and grilled or baked Eggplant and Zuchinni
--can add cooked meat to the 'meatless' recipe...and substitute the cottage cheese for ricotta cheese. I used zuchinni, squash, and eggplant and baked it in the oven while cooking the pasta. My husband doesn't like eggplant, so we kept it on the side, instead of just putting in the skillet.--

2: Turkey Tacos, spanish rice, and black beans
--We use lean ground beef and add (part skim-but my husband doesn't know) cheese. For the spanish Rice, my husband usually makes white rice and adds Rotel, oregano and other spices, but the recipe below sounded good.--

3. Chicken Melt Sandwich with apple or sweet potato fries and/or a favorite soup
--I use wheat bread instead of rye, and add avocado and other veggies. Then julienne an apple or sweet potato and bake on a cookie sheet like baked french fries.--

4. Gourmet Chicken Salad
--Serve on or with a large croissant/roll and Garden salad..or whatever sounds good.--

5. Meat Loaf: serve with toast and green beans, corn, mashed potatoes, spinach...or any other vegetable(s) that sound good on the particular night!
--...also good with apple or sweet potato fries.--

6. Chicken Stir Fry and Rice or Noodles
--I use my husband's recipe (or he cooks it...) Basically, a bag of frozen stir fry vegetables (carrots, broccoli, and waterchesnuts) Stir Fry sauce (in the marinade and/or Asian/Oriental section of the grocery store) and chicken (or sirloin tips...or top round) ...all cooked in a skillet...I've never used the recipe for stir fry linked below, but it seems like a good place to start. I'd add some broccoli and maybe cashews or pineapple--

7. Vegetable Sirloin Kabobs
--I don't use the linked recipe, I use sirloin or chicken (or just veggies), mushrooms, squash/zuchinni, tomatoes...and other veggies we feel like at the time or that look good at the store...cut them up and grill them on skewers...Sometimes we marinade them, sometimes we don't... and we use different marinades just about every time.--


I hope you enjoy these recipes, or find some you like at Sparkrecipes.com! You can also look at the world's healthiest foods website, they have a database where you can select which foods you want in a recipe, and it will bring up all the recipes in the database using the food(s) selected.

Also, if you register with Sparkpeople.com (it's free, and doesn't take that long), you can use their meal plans. They give you suggestions for breakfast, lunch, and dinner...I usually don't use them now, but I did for a while, now I just think about what I want for the week, and make a menu on Saturday (Monday-Sunday), then go to the store Sunday evening. But, Sparkpeople.com is a 'healthy lifestyle' site...weight loss and maintaining, so the recipes they suggest will be 'healthy' --at least healthier than the "regular" version of the recipe. But, all the recipes I've made, I'd make them again! ...and most of them my husband likes, too :o)


And, while you probably won't need recipes for most of this stuff, if there's a recipe for it, I'll link it...

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What do you mix with tuna to make typical tuna mixes (for sandwiches, with crackers, etc)?

healthy gourmet sandwich recipes image

David

My house has a bunch of tuna cans, and I need to know what types of delicious foods I can make with tuna (List the ingredients, and ratios of ingredients:tuna if possible). I remember eating tuna sandwiches my mom made when I was young but I can't remember what went in them.

Answer
Here are some great recipes:

Gourmet Tuna

Here's a restaurant quality tuna recipe that is absolutely delicious for tuna salad sandwiches.

1 (7 ounce) can white tuna, drained & flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder

In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, & onion flakes. Add in the curry powder, parsley, dill weed & garlic powder.

Mix well & serve with crackers or as a sandwich.

===================

Healthy Tuna Salad Sandwich

Canned Tuna (in water)
Sweet Relish
Celery
Onion
Dijon Mustard
Green Olives
Tomato
Salt
Pepper
Mescaline Lettuce
Cucumber
Parmesan Cheese
Low Calorie, High Fiber Bread

Canned tuna, which is kept in oil has significantly more fat than tuna canned in water. Be sure that you use the tuna canned in water, otherwise the healthy factor goes straight out the window. Also, the low calories, high fiber bread is easier to find then one would think. Search for breads in the bread aisle that have between 40 & 60 calories per slice. There are several national brands which now produce such breads. These breads also go hand & hand with having higher fiber content because they tend to use whole grains. Finally, each can of tuna produces 2 sandwiches.

Place your bread in the toaster oven. While obviously this is an optional step, crisp bread tends to hold the contents of this bread better than bread that has not been toasted.

Open the can of tuna & place the contents in the small strainer. Run the tuna under tap water. This will help alleviate any residual “fishy smell”. Blot any excess water away from the tuna using a paper towel. Place the tuna in your small bowl.

Chop one celery stalk, one slice of onion & three green olives (pitted) into a small enough size that they will mix well with the tuna. Add the chopped celery, onion & green olives to the small mixing bowl.

Spoon a small dollop of Dijon mustard into the mixing bowl. Sprinkle salt & pepper to taste. Stir the tuna, celery, onion, olives, salt, pepper, & mustard together until it is well mixed. Be sure tobreak up any large chunks of tuna that remain from the canning process.

Remove & plate the bread from the toaster oven. Spread the tuna salad over the bread. (Remember one averaged sized can produces two sandwiches.) Slice pieces of tomato, cucumber & Parmesan thinly. Remember that there is a lot going on this tuna salad sandwich, so a few slices of each go a long way. Also, the Parmesan is merely for that wonderful nutty, acidic taste. The fat content of cheese is significant, so use it sparingly.

Layer the tomato, cucumber, & Parmesan on top of the tuna salad sandwich. Add a few pieces of lettuce & then cap with the final piece of bread. Voila, you have just completed the healthy tuna salad sandwich.

Not only will the total caloric value of the sandwich be less than 300 calories, it will also be packed with fiber & fresh vegetables. Pair this meal with a low calorie soup for a satisfying lunch or dinner.

A Variation on the Recipe:

Some people are not big fans of mustard. If this is the case, try using just the tiniest splash of olive oil instead. It will help bind your tuna salad with a heart healthy oil. Just remember that olive oil is loaded with fat, so a half tablespoon at most should be used for each average size can.

===================

Magic Tuna Fish Salad

2 cans of tuna fish packed in water
1 bunch of green onions
3 jalapeno peppers
1 cup of bean sprouts
1 cup of fresh white mushrooms
1 medium tomato
several leaves of romaine lettuce
1 cucumber
3 tablespoons of mayonnaise (or if you're concerned about fat/calories use fat-free mayo)
parmesan or romano cheese (you can also top with sliced cheddar, Monterey jack, pepper jack or muenster)
2- 4 slices of whole wheat bread

Chop the following ingredients into small pieces; green onions, mushrooms, set aside. Slice jalapenos down the middle from top to bottom, discard seeds, chop into small pieces & set aside. Slice tomatoes & peel & slice cucumbers, keep these ingredients separate from the other veggies.

In a large bowl mix 2 cans of drained tuna, 3 tablespoons of mayonnaise thoroughly, add jalapenos, bean sprouts, green onions & mushrooms, stir ingredients until everything is mixed into tuna & mayonnaise.

Spoon this mixture onto a slice of whole wheat bread covering bread evenly, top with cheese, tomato slices, lettuce & cucumber slices & finish with a slice of wheat bread on top. Cut diagonally serve with a slice of pickle & enjoy!

How to increase appettie of a child?

mother

My all children are skinny and after their fever ,cough and antibiotics last week,they loose more weight and their appettite furthur decreases.I try the whole day,make several things for them,but all become useless,instead I start getting overweight by eating their leftover.
Is their any home remedy or medicine or any other solution for this,I would really appreciated your advice in this matter,thanks

Answer
It's normal to lose your taste buds for food when you're sick...and after taking all that medicine? They'll bounce back in time...but don't force anything too "gourmet" on them. Start simple: let them pick out cans of soup they like or make peanut butter sandwiches using cookie cutter shapes for fun (let them help).

Maybe get them to create their own "mouse baked potato"....
http://family.go.com/food/annabel-karmel-step-by-step-recipes-for-kids-pg/#Potato%20Mice;3
In fact, that site offers a lot of ideas for fruit desserts....but I LOVED the little mouse idea! :D

See if they'll try Smoothies...there's one where you use a variety of greens and add bananas for flavor:
A good Smoothie is 60% fresh fruit mixed with 40% green leafy vegetables.

Children love the taste of a Green Smoothie. Sweet fruit takes away the bitter taste of greens. If your Smoothie tastes too bitter, add more fruit. Here's a site for Easy Kids' Smoothie Recipes:
http://www.easy-kids-recipes.com/healthy-smoothie-recipes.html

Again, let them help put it together....kids are more apt to eat what they help prepare.

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What would be a great and healthy snack to make from scratch?

healthy gourmet sandwich recipes image

drive325mp

Just tired of wasting money buying junk food and would like some very interesting recipes so I can start by saving lots of money. By making great and healthy snacks from scratch.

Answer
You could make some granola. Look online for many different recipes and pick out what you like. I like sites like Gourmet, Bon Appetit, and Epicurious.

Pinwheel sandwiches are good. Spread flour tortillas with a mixture of cream cheese plus finely diced veggies like bell peppers, squash, cucumbers, a little fresh herb like thyme or parsley, salt and pepper. Don't quite go to the edges when you spread it. Then roll it up, wrap in plastic wrap for an hour or more to keep the shape. Unwrap from the plastic and cut into slices.

You could mix the cream cheese with salsa and then wrap it for another version.

Tuna or chicken salad on endive or romaine leaves.

Enjoy.

My husband is a vegetarian who hates vegetables. Are there any good cookbooks or recipes? ?

Cook in ne

He will eat tofu and eggplant and such. Just not straight veggies. I'm dying for some variety besides pizza and ravioli. I can't seem to find recipes for "normal" foods. Most just seem gourmet and foreign. Help!

Answer
I find veggie much better chopped up instead of in their natural whole form. I have a chopper and I chop up my veggies and then steam and season them. Add pizza sauce, cheese, butter, soy sauce, or what ever he likes to the mix while they are still steaming. Healthy and Delicious at the same time. And you could possible take said chopped veggies and put them in a sub roll like I did for dinner tonight. I defrosted some broccoli and them chopped it up with my chopper. Then I put them in a large/medium size pan with a little bit of water (You can eye ball it easily depending on how much you are cooking). After the veggies get some momentum add his favorite seasonings. I added sea salt, pepper, various Italian seasonings, and hot pepper flakes. Then I started to add pizza sauce I had in the fridge. Stir it often and it shouldn't stick. Then take it and transfer it to bread. Sandwich rolls, sub rolls, or even dinner rolls are perfect. Hope that helps.

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What CAN you buy from the grocery store when you're watching your weight?

healthy gourmet sandwich recipes image

Anna

Soo, I'm tired of eating the typical chicken strips and Dr. Pepper sort of meal. I really have no clue what to buy that isn't unhealthy. I'm just not sure what to buy or eat that'll actually have some nutritional value. I'm starting to drink water, but kind of actual food do I buy?
I would just like someone to LITERALLY tell me what to buy.

Answer
I avoid packaged products, except bread, pasta or rice.

You don’t have to limit yourself to low calorie food, as long as you watch your portion sizes and use the right cooking method (slow cooker, pressure cooker, steamer, microwave, grill, rotisserie…so you don’t have to add extra fat). I eat filet mignon that I grill…and I am always lighter on the scale the next morning (it has to do with the proteins in meat). You can also buy lean ground beef and make great homemade meatballs (20 minutes in the oven) which will be fulfilling and low calorie (use homemade bread crumbs), unlike the commercially made meatballs which are very high calorie and so tiny.

I’m not sure what chicken strips are… a “style of batter-fried chicken without skin or bones”? I usually eat skinless chicken that I cook in my rotisserie (using a lot of herbs but no fat) or my slow cooker or my pressure cooker so I never have to add extra fat.

A lot of fishes (my favorite is salmon) are delicious cooked in a steamer with broccolis and carrots. You can eat some rice with that too.

I find that adding broccolis to a lot of meals (pasta, rice…) really fills me up. Broccoli is the best vegetable, nutritionally wise.

You can basically eat any fruits or veggies that you like. Even an avocado, which has a lot of calories, is very good for you (has the good kind of fat). Bananas are great for an easy snack. Buy all the fruits that you like and that go together (and are in season, so they’re sweet) and make a great fruit salad without adding sugar but using pureed raspberries as a sauce (do not put bananas in your fruit salad…those turn ugly, still tasty, but ugly, after a few days). You can then eat that salad for several days, as a snack or desert.

You can also make great salads with lots of greens (lettuce, spinach…), hardboiled egg whites, olives, ham and cheese (watch the portion sizes) with a vinaigrette (olive oil is good for you).

You might want to explore the wide world of other great salads…like pasta salads (penne, elbows. any small pasta, a great way to use leftovers…) with artichoke, lemon, tomatoes and parsley…or a potato salad with tomatoes, anchovies, shallots, olive oil, mustard and chervil (my favorite one).
Any leftovers: pasta, chicken, salmon, veggies like broccolis can be used for salads.

You can also make sandwiches…Those are basically salads with bread. You can make a huge sandwich with 3 slices of whole wheat bread, 2 kinds of cheeses and ham, an egg, some pickles, tomatoes, lettuce…then you cut it in half diagonally and you get TWO meals right there, like one half for dinner and the other half for lunch tomorrow.

Homemade tuna sandwiches are better because you can control the amount of the mayonnaise and celery (very little mayo but a lot of celery) so they’re healthier.

I think that anything homemade has much less calories than commercial food and is so much tastier too. Also when you learn how to cook and you get into gourmet cooking, it’s a lot of fun, juggling with the herbs and enjoying the smell of it all (the only downsize is the dishwashing!). You can go online and find great recipes and learn every day. I learned recently that kale was a great addition to my lentils/sausage soup (yes, you CAN have sausage…just REALLY watch for portion size).

Also, having a yogurt a day is good (with probiotic bacteria) and makes a perfect snack or desert. Drink some milk too.

Need some healthy ideas for school lunches?

HUMANOiDD_

I'm 15, 5'4, and 135 pounds..
i'm constantly trying to lose weight.

what i hate is that i can't bring things to school like microwave "healthy choice" or chicken or something because it will get bad.
anyone know great lunch ideas to bring to school?

Answer
20 Sandwices:
Scroll to the middle for recipes:
http://shine.yahoo.com/channel/food/20-great-sandwich-ideas-191811/

10 Sandwices:
http://www.care2.com/greenliving/ten-best-sandwich-ideas-recipe.html

Scroll to the bottom of this screen for some great ideas:
http://www.cooksrecipes.com/sandwich/quick-no-recipe-sandwich-ideas.html

More great sandwich ideas:
http://www.heb.com/yourHEBStore/SD-bakery-breadSandwichIdeas.jsp

Chicken sandwices, scroll all the way to the bottom for recipes:
http://southernfood.about.com/od/chickensandwiches/r/bl80601a.htm

You are gonna like these too:
http://www.associatedcontent.com/article/56757/14_fabulous_vegetarian_sandwich_ideas.html?cat=51

Eating well:
http://www.eatingwell.com/recipes/collections/healthy_sandwich_recipes.html

Food Channel Sandwiches-includes Giada's favorites:
http://www.foodnetwork.com/topics/sandwich/

Lots more sandwiches:
http://www.linkroll.com/food_tips/terrific-sandwich-ideas-for-the-gourmet-lunch-box.php

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What do you mix with tuna to make typical tuna mixes (for sandwiches, with crackers, etc)?

healthy gourmet sandwich recipes image

David

My house has a bunch of tuna cans, and I need to know what types of delicious foods I can make with tuna (List the ingredients, and ratios of ingredients:tuna if possible). I remember eating tuna sandwiches my mom made when I was young but I can't remember what went in them.

Answer
Here are some great recipes:

Gourmet Tuna

Here's a restaurant quality tuna recipe that is absolutely delicious for tuna salad sandwiches.

1 (7 ounce) can white tuna, drained & flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder

In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, & onion flakes. Add in the curry powder, parsley, dill weed & garlic powder.

Mix well & serve with crackers or as a sandwich.

===================

Healthy Tuna Salad Sandwich

Canned Tuna (in water)
Sweet Relish
Celery
Onion
Dijon Mustard
Green Olives
Tomato
Salt
Pepper
Mescaline Lettuce
Cucumber
Parmesan Cheese
Low Calorie, High Fiber Bread

Canned tuna, which is kept in oil has significantly more fat than tuna canned in water. Be sure that you use the tuna canned in water, otherwise the healthy factor goes straight out the window. Also, the low calories, high fiber bread is easier to find then one would think. Search for breads in the bread aisle that have between 40 & 60 calories per slice. There are several national brands which now produce such breads. These breads also go hand & hand with having higher fiber content because they tend to use whole grains. Finally, each can of tuna produces 2 sandwiches.

Place your bread in the toaster oven. While obviously this is an optional step, crisp bread tends to hold the contents of this bread better than bread that has not been toasted.

Open the can of tuna & place the contents in the small strainer. Run the tuna under tap water. This will help alleviate any residual “fishy smell”. Blot any excess water away from the tuna using a paper towel. Place the tuna in your small bowl.

Chop one celery stalk, one slice of onion & three green olives (pitted) into a small enough size that they will mix well with the tuna. Add the chopped celery, onion & green olives to the small mixing bowl.

Spoon a small dollop of Dijon mustard into the mixing bowl. Sprinkle salt & pepper to taste. Stir the tuna, celery, onion, olives, salt, pepper, & mustard together until it is well mixed. Be sure tobreak up any large chunks of tuna that remain from the canning process.

Remove & plate the bread from the toaster oven. Spread the tuna salad over the bread. (Remember one averaged sized can produces two sandwiches.) Slice pieces of tomato, cucumber & Parmesan thinly. Remember that there is a lot going on this tuna salad sandwich, so a few slices of each go a long way. Also, the Parmesan is merely for that wonderful nutty, acidic taste. The fat content of cheese is significant, so use it sparingly.

Layer the tomato, cucumber, & Parmesan on top of the tuna salad sandwich. Add a few pieces of lettuce & then cap with the final piece of bread. Voila, you have just completed the healthy tuna salad sandwich.

Not only will the total caloric value of the sandwich be less than 300 calories, it will also be packed with fiber & fresh vegetables. Pair this meal with a low calorie soup for a satisfying lunch or dinner.

A Variation on the Recipe:

Some people are not big fans of mustard. If this is the case, try using just the tiniest splash of olive oil instead. It will help bind your tuna salad with a heart healthy oil. Just remember that olive oil is loaded with fat, so a half tablespoon at most should be used for each average size can.

===================

Magic Tuna Fish Salad

2 cans of tuna fish packed in water
1 bunch of green onions
3 jalapeno peppers
1 cup of bean sprouts
1 cup of fresh white mushrooms
1 medium tomato
several leaves of romaine lettuce
1 cucumber
3 tablespoons of mayonnaise (or if you're concerned about fat/calories use fat-free mayo)
parmesan or romano cheese (you can also top with sliced cheddar, Monterey jack, pepper jack or muenster)
2- 4 slices of whole wheat bread

Chop the following ingredients into small pieces; green onions, mushrooms, set aside. Slice jalapenos down the middle from top to bottom, discard seeds, chop into small pieces & set aside. Slice tomatoes & peel & slice cucumbers, keep these ingredients separate from the other veggies.

In a large bowl mix 2 cans of drained tuna, 3 tablespoons of mayonnaise thoroughly, add jalapenos, bean sprouts, green onions & mushrooms, stir ingredients until everything is mixed into tuna & mayonnaise.

Spoon this mixture onto a slice of whole wheat bread covering bread evenly, top with cheese, tomato slices, lettuce & cucumber slices & finish with a slice of wheat bread on top. Cut diagonally serve with a slice of pickle & enjoy!

How to increase appettie of a child?

mother

My all children are skinny and after their fever ,cough and antibiotics last week,they loose more weight and their appettite furthur decreases.I try the whole day,make several things for them,but all become useless,instead I start getting overweight by eating their leftover.
Is their any home remedy or medicine or any other solution for this,I would really appreciated your advice in this matter,thanks

Answer
It's normal to lose your taste buds for food when you're sick...and after taking all that medicine? They'll bounce back in time...but don't force anything too "gourmet" on them. Start simple: let them pick out cans of soup they like or make peanut butter sandwiches using cookie cutter shapes for fun (let them help).

Maybe get them to create their own "mouse baked potato"....
http://family.go.com/food/annabel-karmel-step-by-step-recipes-for-kids-pg/#Potato%20Mice;3
In fact, that site offers a lot of ideas for fruit desserts....but I LOVED the little mouse idea! :D

See if they'll try Smoothies...there's one where you use a variety of greens and add bananas for flavor:
A good Smoothie is 60% fresh fruit mixed with 40% green leafy vegetables.

Children love the taste of a Green Smoothie. Sweet fruit takes away the bitter taste of greens. If your Smoothie tastes too bitter, add more fruit. Here's a site for Easy Kids' Smoothie Recipes:
http://www.easy-kids-recipes.com/healthy-smoothie-recipes.html

Again, let them help put it together....kids are more apt to eat what they help prepare.

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How to increase appettie of a child?

healthy gourmet sandwich recipes image

mother

My all children are skinny and after their fever ,cough and antibiotics last week,they loose more weight and their appettite furthur decreases.I try the whole day,make several things for them,but all become useless,instead I start getting overweight by eating their leftover.
Is their any home remedy or medicine or any other solution for this,I would really appreciated your advice in this matter,thanks

Answer
It's normal to lose your taste buds for food when you're sick...and after taking all that medicine? They'll bounce back in time...but don't force anything too "gourmet" on them. Start simple: let them pick out cans of soup they like or make peanut butter sandwiches using cookie cutter shapes for fun (let them help).

Maybe get them to create their own "mouse baked potato"....
http://family.go.com/food/annabel-karmel-step-by-step-recipes-for-kids-pg/#Potato%20Mice;3
In fact, that site offers a lot of ideas for fruit desserts....but I LOVED the little mouse idea! :D

See if they'll try Smoothies...there's one where you use a variety of greens and add bananas for flavor:
A good Smoothie is 60% fresh fruit mixed with 40% green leafy vegetables.

Children love the taste of a Green Smoothie. Sweet fruit takes away the bitter taste of greens. If your Smoothie tastes too bitter, add more fruit. Here's a site for Easy Kids' Smoothie Recipes:
http://www.easy-kids-recipes.com/healthy-smoothie-recipes.html

Again, let them help put it together....kids are more apt to eat what they help prepare.

Does anyone know any good vegan/vegetarian recipes?

Brooke.

Answer
allveggielinks.com
veggielinks.com
goveg.com
vegweb.com

1. 15-minute vegetarian : 200 quick, easy, and delicious recipes the whole family will love / Susann Geiskopf-Hadler and Mindy Toomay.


2.
Amber waves of grain : traditional American whole foods cooking & contemporary vegetarian, vegan & macrobiotic cuisine / Alex and Gale Jack ; foreword by Michio and Aveline Kushi ; illustrations by Rod House.


3.
American wholefoods cuisine : 1300 meatless wholesome recipes from short order to gourmet / Nikki & David Goldbeck ; preface by Barbara Haber.


4.
A beautiful bowl of soup : the best vegetarian recipes / by Paulette Mitchell ; photographs by William Meppem.


5.
The best of Lord Krishna's cuisine : favorite recipes from The art of Indian vegetarian cooking / Yamuna Devi.


6.
The best vegetarian recipes : from greens to grains, from soups to salads : 200 bold-flavored recipes / Martha Rose Shullman.


7.
Betty Crocker easy everyday vegetarian : meatless main dishes you'll love!


8.
The big book of vegetarian : more than 225 recipes for breakfasts, appetizers, soups, salads, sandwiches, main dishes, sides, breads, and desserts / by Kathy Farrell-Kingsley.


9.
Cafe Flora cookbook / Catherine Geier with Carol Brown.


10.
Carb-conscious vegetarian : 150 delicious recipes for a healthy lifestyle / Robin Robertson.


11.
Classic vegetarian cooking from the Middle East & North Africa / Habeeb Salloum.


12.
Compassionate cuisine : gourmet vegetarian recipes & the philosophy and culture of caring / Vrnda Devi.


13.
The complete book of vegetarian grilling : over 150 easy and tasty recipes you can grill indoors and out / Susann Geiskopf-Hadler.


14.
The complete idiot's guide to being vegetarian / by Frankie Avalon Wolfe.


15.
Complete vegetarian cookbook / Charmaine Solomon.


16.
The complete vegetarian handbook : recipes & techniques for preparing delicious, healthful cuisine / by Kathy Farrell-Kingsley ; illustrations by David Pollard.


17.
The contented vegetarian / Matthew Drennan and Annie Nichols.


18.
Cook 1.0 : a fresh approach to the vegetarian kitchen : breakfast, lunch + dinner / Heidi Swanson ; foreword by Art Smith. (


19.
Cooking the Cuban way : culturally authentic foods, including low-fat and vegetarian recipes / by Alison Behnke and Victor Manuel Valens.


20.
Cooking the Vietnamese way : to include new low-fat and vegetarian recipes / Chi Nguyen and Judy Monroe.


21.
The enlightened kitchen : fresh vegetable dishes from the temples of Japan / Mari Fujii ; photographs by Tae Hamamura ; translation by Richard Jeffery.


22.
Entertaining for a veggie planet : 250 down-to-earth recipes / Didi Emmons.


23.
Ethical markets : growing the green economy / Hazel Henderson with Simran Sethi ; foreword by Hunter Lovins.


24.
The ethnic vegetarian : traditional and modern recipes from Africa, America, and the Caribbean / Angela Shelf Medearis, author of Ideas for Entertaining from the African-American Kitchen.


25.
Everyday Greens : home cooking from Greens, the celebrated vegetarian restaurant / by Annie Somerville.


26.
The flexitarian table : inspired, flexible meals for vegetarians, meat lovers, and everyone in between / Peter Berley, with Zoe Singer ; photographs by Quentin Bacon.


27.
Fresh food fast : delicious, seasonal vegetarian meals in under an hour / Peter Berley and Melissa Clark.


28.
The gluten-free vegetarian kitchen : delicious and nutritious wheat-free, gluten-free dishes / Donna Klein.


29.
The healthy hedonist holidays : a year of multicultural, vegetarian-friendly holiday feasts / Myra Kornfeld ; illustrated by Sheila Hamanaka.


30.
Hope's edge : the next diet for a small planet / Frances Moore Lappe and Anna Lappe.


31.
How to cook everything vegetarian : simple meatless recipes for great food / Mark Bittman ; illustrations by Alan Witschonke.


32.
How to cook everything. Vegetarian cooking / Mark Bittman ; illustrations by Alan Witschonke.


33.
India's vegetarian cookery / Monisha Bharadwaj ; photography of India by Jenner Zimmermann ; food photography by Will Heap.


34.
Living among meat eaters : the vegetarian's survival handbook / Carol J. Adams.


35.
Living in the raw gourmet / Rose Lee Calabro.

36.
Low-carb vegetarian / Margo DeMello.


37.
Low-carb vegetarian cooking : 150 entrees to make low-carb vegetarian cooking easy and fun / Sue Spitler with Linda R. Yoakam.

38.
Mediterranean harvest : vegetarian recipes from the world's healthiest cuisine / Martha Rose Shulman.


39.
Mediterranean vegetarian cooking / Paola Gavin.


40.
New vegetarian cooking : 120 fast, fresh, and fabulous recipes / Rose Elliot.

41.
One-dish vegetarian meals : 150 easy, wholesome, and delicious soups, stews, casseroles, stir-fries, pastas, rice dishes, chilis, and more / Robin Robertson.


42.
Passionate vegetarian / by Crescent Dragonwagon ; illustrated by Robbin Gourley.

43.
The PDQ (pretty darn quick) vegetarian cookbook : 240 healthy and easy no-prep recipes for busy cooks / Donna Klein.

44.
Quick-fix vegetarian / Robin Robertson.

45.
The Real Food Daily cookbook : really fresh, really good, really vegetarian / Ann Gentry with Anthony Head.

46.
Regina's international vegetarian favorites / Regina Campbell.


47.
Silk road cooking : a vegetarian journey / Najmieh Batmanglij.


48.
Twelve months of monastery salads : 200 divine recipes for all seasons / Victor-Antoine d'Avila-Latourrette.


49.
Vegetable soups from Deborah Madison's kitchen / Deborah Madison.


50.
Vegetarian / recipes, Dana Jacobi ; general editor, Chuck Williams ; photography, Bill Bettencourt.


51.
The vegetarian bible / Sarah Brown.


52.
Vegetarian cooking for beginners / Fiona Watt ; illustrated by Kim Lane ; photography by Howard Allman ; recipes by Catherine Atkinson.


53.
Vegetarian cooking for dummies / by Suzanne Havala.

54.
Vegetarian cooking for everyone / Deborah Madison ; [photographs by Laurie Smith ; illustrations by Catherine Kirkwood].


55.
The vegetarian family cookbook / written and illustrated by Nava Atlas.

56.
The vegetarian meat and potatoes cookbook / Robin Robertson.

57.
Vegetarian recipes from around the world / by Sue Townsend and Caroline Young.


58.
Vegetarian sandwiches : fresh fillings for slices, pockets, wraps, and rolls / by Paulette Mitchell ; photographs by Ondine Vierra.


59.
Vegetarian suppers from Deborah Madison's kitchen / Deborah Madison.

60.
Vegetarianism and teens : a hot issue / Kathleen Winkler.

61.
The wild vegetarian cookbook : a forager's culinary guide (in the field or in the supermarket) to preparing and savoring wild (and not so wild) natural foods, with more than 500 recipes / "Wildman" Steve Brill ; foreword by Arthur Schwartz.


62.
A year in a vegetarian kitchen : easy seasonal suppers for family and friends / Jack Bishop ; photographs by Richard Jung


63.
Yoga kitchen : recipes from the Shoshoni Yoga Retreat / Faith Stone and Rachael Guidry..


64.
You don't need meat / Peter Cox.


125 best vegan recipes / Maxine Effenson Chuck & Beth Gurney.

The complete vegan cookbook : over 200 tantalizing recipes, plus plenty of kitchen wisdom for beginners and experienced cooks / Susann Geiskopf-Hadler and Mindy Toomay

The joy of vegan baking : the compassionate cooks' traditional treats and sinful sweets / Colleen Patrick-Goudreau

The Mediterranean vegan kitchen : meat-free, egg-free, dairy-free dishes from the healthiest place under the sun / Donna Klein

The new vegan : fresh, fabulous, and fun / Janet Hudson

The new vegan cookbook : innovative vegetarian recipes free of dairy, eggs, and cholesterol / by Lorna Sass ; photographs by Jonelle Weaver

Skinny bitch in the kitch : kick-ass recipes for hungry girls who want to stop cooking crap (and start looking hot!) / by Rory Freedman and Kim Barnouin

Vegan express / written and illustrated by Nava Atlas


The vegan gourmet : full flavor & variety with over 120 delicious recipes / Susann Geiskopf-Hadler, Mindy Toomay

Vegan planet : 400 irresistible recipes with fantastic flavors from home and around the world / Robin Robertson


The vegan sourcebook / by Joanne Stepaniak ; special nutrition section by Virginia Messina


Vegan world fusion cuisine : healing recipes and timeless wisdom from our hearts to yours / [Mark Reinfeld, Bo Rinaldi and the chefs of the Blossoming Lotus, with a special foreword by Jane Goodall].

Veganomicon : the ultimate vegan cookbook / Isa Chandra Moskowitz & Terry Hope Romero

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I've been vegetarian for about a year and...?

Q. I'm going to become vegan. What are some healthy, inexpensive foods I can eat? I don't want to live off of animal crackers(vegetarian..?), fritos, and french fries (cortesy of PETA)

A. I suggest using "soy silk" milk and yogurt. This is about the cheapest best tasting brand out there. Make sure however you get a variety other than soy for you alternatives by incorporating rice (Rice Dream), oat, almond, and hemp milks into you diet. Also there are some nice rice cheese slices out there as well as vegan blocks of cheese (vegan gourmet) for pizzas and taco salads, etc.

There are vegan versions of burgers, dogs, sausages, deli slices etc. Make sure it either says Vegan or read the ingredients carefully. Often there might be cheese or egg. Egg is very common in vegetarian chicken imitation products.

Make sure you don't skimp when going out to the grocery store. You'll end up eating out more which will drain your pocket book if you don't have enough around.

Have brown rice and whole wheat bread around. Buy fresh ground peanut butter. Buy whole wheat pasta and canned diced tomatos for sauce. Keep cans of beans around for rice bean dishes. Have lettuce on hand for salads, on top of your sandwiches, etc.

Also go to the local farmers markets. Usually the produce is cheaper and the farmer doesn't get robbed by the middle man. Buy as many fresh fruits and vegetables as you think you will reasonable eat in a week. Keep some of them out on the counter in a bowl so you won't forget they are there.

Buy a vegan cook book and try a recipe a week. Learning to cook will be your best friend. I started by learned to make soups now I can make most things including my own pizza dough.

As a vegan I can assure you I have plenty of variety and am healthy. But if you get lazy about it yes one can live off chips for a while and pay the price later. I know you recognize this and are taking steps to avoid it. Kudos : )

Lastly, you do not need to take supplements if you are eating correctly. You can however if you like get plenty of iron and b12 from Spirulina which is a food though often used like a supplement. Powder form is the cheapest but pills might be more palatable for you.

Best of wishes on this new lifestyle. If you have any other questions feel free to e-mail me.

Take Care : )

Edit: Sounds like finances are an issue for you. I encourage you then to buy out of the bulk section. Bring your own containers for maximum ecological friendliness.

I like to get my oats, corn meal, and whole wheat for pizzas, breads, pancakes, etc out of the bulk section. You can also get dried beans of various kinds and hydrate them in a pot over night.

Also you can make you own trail mixes with nuts and dried fruit. Buy the ingredients separately and mix them yourself. They charge you a premium to have them already mixed.

Original Question

Tips for becoming a vegetarian? Good recipes?

Q. I used to be a be vegetarian when I was younger. I was twelve and stayed a vegetarian for about a year. Recently though, I'm interested in becoming one again. I haven't eaten any meat this week and it wasn't that bad. I'm just scared I'll break the habit eventually. I'm doing it for health reasons and because of the cruelity of animals. Giving up meat is somewhat easy but I don't think I'll ever be vegan. I loveeeee cheese. I was wondering if anyone has any tips to sticking to it. Or maybe some recipes? Vegetarian or vegan recipes are fine. I love soy products. I actually prefer soy milk over regular milk. Also, should I try to get some vitamins with iron and vitamin b12? I think my protein intake is fine though. I eat peanut butter and yogurt like crazy. I don't do any sports so I don't need too much any way.
Oh, and I'm seventeen.

A. 1. Make vegetarian versions of your favorite meals

There are vegetarian versions of almost every meal you can think of (really!). "Veg up" your favorite recipes simply by replacing the meat. Here are some ideas:

Replace the beef in burritos with beans and grilled veggies, or try vegetarian beef crumbles from Morningstar Farms or Boca.
Top baked potatoes with margarine, vegan sour cream, soy bacon bits (Bacos are vegan!), or salsa.
Make homemade pizza with soy cheese (or just skip the cheese and add extra garlic and spices), meatless pepperoni, and vegetable toppings.
Create a Mexican dip for tortilla chips with refried beans, salsa, guacamole, and diced peppers and onions.
Make spaghetti with marinara sauce and add roasted vegetables or veggie meatballs (try Nate's brand or Gimme Lean sausage-style).
The possibilities are endless—check out our Everyday Eating page for more easy vegetarian meals.
2. Explore thousands of delicious vegetarian recipes.

We have thousands of kitchen-tested recipes to choose from! You'll be amazed by the variety of tasty vegan options, from classic American dishes to Italian to Creole.

If you'd rather thumb through a cookbook, check out some of our favorite vegetarian cookbooks, or you can borrow a cookbook from the library. There are vegetarian cookbooks for people who don't like to spend more than 10 minutes preparing dinner, and there are vegetarian cookbooks for gourmet chefs, so no matter how experienced a cook you are, it's easy to make great-tasting vegetarian meals.

Also take a look at our two-week sample menus, and our vegetarian shopping guide.

3. Try some tasty faux meats and dairy alternatives.

You can find faux meat products—including veggie burgers and hot dogs, faux turkey deli slices and chicken patties, and meatless barbecue riblets—at almost every grocery store. Dairy alternatives like soy milk, vegan cream cheese, soy yogurt, and nondairy ice cream are also widely available.

As the interest in humane, healthy food has grown, the popularity of these foods has soared—sales of mock meats in the last decade have skyrocketed and now constitute a billon-dollar industry. Not only are these foods delicious and cruelty-free, they are also usually high in healthy plant protein and low in saturated fat, and they contain zero cholesterol. Some of the most popular brands include Boca, Gardenburger, Yves, andMorningstar Farms.

4. Sample vegetarian microwaveable meals and convenience foods.

Always eating on the run? There are tons of vegan microwavable meals and convenient snacks available everywhere—here's a tiny sample:

Amy's Black Bean Enchilada With Spanish Rice
Fantastic Foods' Vegetarian 3-Bean Chili
Yves' Thai Lemongrass Veggie Chick'n
Any of the vegetarian soups by Progresso, Amy's Organic, or Campbell's (like lentil, tomato, split pea, and hearty vegetable)
Basics like fresh fruit and PB&J
Tofurky Jurkey (vegan jerky)
Silk Live! soy yogurt smoothies
Tofutti Cuties (soy ice cream sandwiches)
Oreos (yep, several flavors are vegan!)
Check out full lists of all our favorite convenience products and quick-and-easy vegetarian snacks.
5. Search online for the best vegetarian-friendly restaurants in your area.

Whatever your budget and wherever you live, you can enjoy great vegetarian meals. Burger King, Ruby Tuesday, and Johnny Rockets are just a few of the national chains selling tasty veggie burgers and other meatless options. Locally owned restaurants around the country are also selling an exciting array of vegetarian meals to please every palate. Browse reviews of some of the hottest vegetarian-friendly restaurants in the country and get links to the best online restaurant guides in our Dining Out page.

If you find yourself dining at a behind-the-times restaurant that doesn't have decent vegetarian options on the menu, ask the server if the cook can prepare a vegetarian dish without eggs or dairy. Restaurants are glad to accommodate special requests, and most chefs get bored making the same menu items all the time, so they love the chance to get creative and make something new! Of course, you can always call ahead to ask about vegetarian options if you want to choose where to eat before you leave home.

6. Explore the amazing variety of meat-free ethnic foods

Original Question

How to make delicious tuna?

Q. I have a 5 oz can of white albacore tuna and I'm wondering what's the best way to make it? How much mayo should I use, and anything else that I should throw in there? Salt and pepper, perhaps? I'd use some celery if I had some. I might eat it as a sandwich but I really just want to eat it by itself

A. Here are some great recipes:

Gourmet Tuna Salad

Here's a restaurant quality tuna recipe that is absolutely delicious for tuna salad sandwiches.

1 (7 ounce) can white tuna, drained & flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder

In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, & onion flakes. Add in the curry powder, parsley, dill weed & garlic powder.

Mix well & serve with crackers or as a sandwich.

=====================

Healthy Tuna Salad Sandwich

Canned Tuna (in water)
Sweet Relish
Celery
Onion
Dijon Mustard
Green Olives
Tomato
Salt
Pepper
Mescaline Lettuce
Cucumber
Parmesan Cheese
Low Calorie, High Fiber Bread

Canned tuna, which is kept in oil has significantly more fat than tuna canned in water. Be sure that you use the tuna canned in water, otherwise the healthy factor goes straight out the window. Also, the low calories, high fiber bread is easier to find then one would think. Search for breads in the bread aisle that have between 40 & 60 calories per slice. There are several national brands which now produce such breads. These breads also go hand & hand with having higher fiber content because they tend to use whole grains. Finally, each can of tuna produces 2 sandwiches.

Place your bread in the toaster oven. While obviously this is an optional step, crisp bread tends to hold the contents of this bread better than bread that has not been toasted.

Open the can of tuna & place the contents in the small strainer. Run the tuna under tap water. This will help alleviate any residual “fishy smell”. Blot any excess water away from the tuna using a paper towel. Place the tuna in your small bowl. Chop one celery stalk, one slice of onion & three green olives (pitted) into a small enough size that they will mix well with the tuna.

Add the chopped celery, onion & green olives to the small mixing bowl. Spoon a small dollop of Dijon mustard into the mixing bowl. Sprinkle salt & pepper to taste. Stir the tuna, celery, onion, olives, salt, pepper, & mustard together until it is well mixed. Be sure tobreak up any large chunks of tuna that remain from the canning process. Remove & plate the bread from the toaster oven. Spread the tuna salad over the bread. (Remember one averaged sized can produces two sandwiches.) Slice pieces of tomato, cucumber & Parmesan thinly. Remember that there is a lot going on this tuna salad sandwich, so a few slices of each go a long way. Also, the Parmesan is merely for that wonderful nutty, acidic taste. The fat content of cheese is significant, so use it sparingly.

Layer the tomato, cucumber, & Parmesan on top of the tuna salad sandwich. Add a few pieces of lettuce & then cap with the final piece of bread. Voila, you have just completed the healthy tuna salad sandwich.

Not only will the total caloric value of the sandwich be less than 300 calories, it will also be packed with fiber & fresh vegetables. Pair this meal with a low calorie soup for a satisfying lunch or dinner.

A Variation on the Recipe:

Some people are not big fans of mustard. If this is the case, try using just the tiniest splash of olive oil instead. It will help bind your tuna salad with a heart healthy oil. Just remember that olive oil is loaded with fat, so a half tablespoon at most should be used for each average size can.

========================

Italian Tuna Salad

4 sun-dried tomatoes
1/4 red onion, minced
1 (12-ounce) can solid white albacore tuna in water, drained
1 rib celery, chopped
1/4 cup pitted nicoise olives
1 tablespoon capers, rinsed
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
Juice of 1/2 a lemon
2 tablespoons chopped fresh basil leaves
Kosher salt & freshly ground black pepper
Suggested serving: whole grain breads or bountiful greens

Cover the sun-dried tomatoes with hot water in a bowl. Set aside until soft, about 20 minutes, then drain, chop, & put in a medium bowl. To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry & add to the tomatoes.

Add the tuna, breaking it into large chunks, along with the celery, olives, & capers, & toss to combine. Add the olive oil, lemon zest & juice, & basil & toss again. Season, to taste, with salt & pepper. Serve cold, with bread or greens, if desired.

Original Question

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