Can anyone help me with some healthy recipies?

Im totally changing the way my partner and i eat after learning about whats in pre packed and convieniece foods. Ive started buying my meat from the butchers and more fruit and veg. The only problem is i dont know any healthy recipies! Ive learned the simple tomato & basil sauce that jamie oliver does but id like to learn more basic tips. Can you help me with and recipies?

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11 Responses to “Can anyone help me with some healthy recipies?”

  1. ♥Luscious Lips♥ said:

    go to the Weigh Watchers site and sign up for free receipes. great ones

  2. flstc88 said:
  3. frizza said:
  4. *Jiiize* said:

    hehe why you don’t invent your own?
    Its not magical, “healthy” you can invent your own nice meal as far as you dont’ put too much fat, etc…
    A good cold “taboule” (couscous semoule, cucumber diced, olives, tomatoes cubed, a bit of vinegar, a bit of dried sultanas, maybe sliced onions).
    but try and be creative!
    im sure you can invent your own!
    Or look at this website:
    marmiton!
    its full of help and nice pictures!

    ps: unfortunately you are not helped here in Scotland its pricey to get vegetables and we dont have so yummy ones…

  5. Tara C said:

    You’re all set. I do this and my family has felt so much better ever since. One thing I do every week is make my “mixture”. I simply sautee up 2 onions, 1 bell pepper and 2 cloves of garlic with some salt and pepper. You can do anything with this. This is the basic mixture, depending on my plans for the week depends on what i’m making depends on how much I cook.

    You can take this basic mixture, sautee some spicy meat (I like chicken sausage), a diced carrot and zucchini. Then add a large can of organic diced tomatoes and 2 quarts of chicken stock with a sprig of thyme and a bay leaf. Let it simmer about 1/2 hour. Then add a can of drained white beans. It makes a lot, so you can freeze it like this. When you are about to serve it add a palmful of small pasta to the boiling soup. Don’t add the pasta until you are ready to serve or it will get really soggy.

    Another thing you can do is add some of the veggie mixture to ground meat (I generally use turkey) with some of the simple sauce you mentioned above. Hollow out some crusty bread and toast it. Fill with the meat mixture and top with a slice of provalove cheese, put the top back on the bread and toast in the oven. It’s really good.

  6. Nathalie K said:

    Simply learning to cook from scratch would be healthier,
    You have control of your sodium.and other preservatives.

  7. monroe444 said:

    My favourite cookbook is The American Vegetarian Cookbook from the Fit for Life Kitchen by Marilyn Diamond. Even if you’re not vegetarian, you will love the recipes, such as chili (which you can easily add meat to if you desire) and they have a carrot recipe that is out of this world. It’s out of print but it’s very inexpensive on Abebooks, and it’s a huge book with lots of recipes and advice on nutrition and food combining.

    There are also lots of free recipes on http://www.phmiracleliving.com/. I like their philosophy about balancing the pH. It really makes a huge difference.

    The other thing I do a lot is google the recipes I’m looking for, and then make healthier substitutions. For instance, I cook with coconut oil or butter rather than vegetable oils because I have learned that it’s very bad for us to heat them. I also buy organic ingredients whenever possible, and I buy the least refined organic sugar that I can find at the health food store (I switch between Sucanat and Panela). We’re so lucky because an excellent organic meat store opened up near us and they have great prices so I buy all of the meat for my husband and son there, plus organic dairy, because my husband insists on drinking milk. I also refuse to use white flour and substitute mainly with organic stoneground spelt which is more nutritious, lower in gluten and more easily digestible than wheat flour. I find it adds a nice flavour to most baked goods like cookies, cakes, muffins and pizza dough and has a much nicer texture than whole wheat flour. Only a few types of things don’t really suit spelt, but I made shortbreads this Chrismas with light spelt and they were pretty good :o)

    You’ll find if you’re conscious about food that it’s not that difficult to prepare healthy meals. It takes a bit more time, but when you look around you at all of the ill and obese people, you’ll remember that it’s worth it.

    Best wishes!

    PS If you’re in the US that means you have Trader Joe’s and Whole Foods – lucky you! I thought I died and went to heaven when I visited the US last year. You still have to read labels though, but they have awesome products.

  8. Rene A said:

    Here are some sites that have a lot of great recipes:

    http://www.recipezaar.com/

    http://www.eatingwell.com/

    http://whatscookingamerica.net/RecipeIndexDiet.htm

    http://www.cookinglight.com/cooking/

    Good magazines to look at are: Every Day Food, Eating Well, and Cooking Light

    The easiest thing to do with fresh vegtables is to roast them. My husband & I love them this way. You can roast asparagus, sweet potatoes, brussel sprouts, broccoli, string beans, root vegetables ect…………… All you do is sprinkle the veggie with salt and pepper, drizzle with olive oil. Toss the whole thing to coat. Put it on a baking sheet and put in a preheated oven at 400. Most veggies roast in 10-20 minutes- you just wait until they get tender and start to brown. With the sweet potatoes, I peel them & cut them into spears. In addition to what I said above, I also sprinkle them with thyme and a little bit of nutmeg.

  9. queen_shellerina said:

    i love cooking, and one of the best things i’ve learned is that its not always necessary to follow recipes step by step (unless its something that require fairly strict measurements like making bread etc!!). one of the best tips i can give you is to experiment with different cooking techniques for the meats/vegetables you already enjoy. for example, a roasted swede tastes totally different to a boiled one (even if you don’t normally like swede, you may like it roasted as it goes beautifully sweet).
    try experimenting with different techniques through out the week, for example:
    – stir-frying
    – baking
    – roasting
    – steaming
    by the way, stir frying and roasting doesn’t mean you have to use lots of oil, you could even use spray oil (like fry lite) which is really useful and has hardly any calories as you dont need to use much.
    i find its always good to make a nice batch of homemade soup (which can be frozen) early on in the week, then you just need to heat it up for a nutritious and filling lunch or starter for dinner. i just whack in a load of my favourite veg, enough stock to cover and plenty of herbs and seasoning, cook it all together then blend it when its cool. yum!
    another good tip is to try varying the carbohydrate you consume with each meal, for instance potatoes, pasta, noodles, rice, couscous, quinoa.

    good luck!

  10. Aiden R said:

    pached chicken and wholemeal pasta with pest sane

    all you need do is poach the chicken and pasta and blend in some pesto sauce when warm with some garlic with a green side salad including culry endive lola rosa cucumber onions water cress and peppers in a light dressing. BON APETIT

  11. louisesept1970 said:

    tangy hot chicken salad

    Ingredients
    2 Chicken Breast Fillets, Skinless and Boneless
    150g Lettuce
    2 Medium Capsicum Peppers
    2 Onions
    30g Butter
    2 Medium Stalks Celery
    25g Toasted Almonds
    2 Dtsp Sultanas
    50g Sundried Tomato & Chilli Salad Dressing, Loyd Grossman*
    Method
    Dice chicken into small pieces; finely chop onions and peppers.
    Melt butter in pan over medium heat and add chicken.
    Shred lettuce and slice celery.
    When chicken is almost cooked, add the peppers and onions to pan to soften slightly.
    Once chicken in cooked, drain contents of pan and toss together with lettuce, celery, almonds and sultanas.
    Divide equally between 2 plates and drizzle on chilli dressing.




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