Can somebody please give me a menu of healthy things i can eat today?

Answer 1

An apple
Spinach
Broccoli
A sandwich
salad
granola bar

Answer 2

Hi,

Breakfast: Muesli

Lunch: Chicken Salad Wholemeal Bread Sandwich

Dinner: Grilled Fish, with Fresh Veg of your choice, Boiled New Potaoes/Pasta

You could eat Fresh Fruit in between for a snack

Answer 3

Fruits, veg, veg. juice, whole grain breads and cereals, nuts, eggs, yogurt, granola with raisins or dried fruit, beans, sunflower seeds, lean meat like tuna or other fish, chicken, turkey, steak, low fat cottage cheese, tofu, wild or other rice, cream of wheat, oatmeal, grits, Homemade soup. I don't know what you like but I hope this helps. There are so many things and if you can make them yourself you can control what goes into it to avoid excess fat, salt, colorings, preservatives, additives, sugar etc. Buy fresh or frozen veg. and organic when possible. Wash fresh produce thoroughly to remove any pesticides or other contaminants.

Answer 4

I love both fruits and fresh vegetables better, regardless how they look and taste. You desire a little of both.

Answer 5

If perhaps it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 6

A menu from Italy
Pappa al pomodoro (Bread and tomato soup)

One onion.
One leek.
One carrot.
One stick of celery.
4 tbsp extra-virgin olive oil.
400g tomatoes.
Spring of fresh sage.
Basil.
6 slices hard.
Unsalted bread.
Extra-virgin olive oil.
Salt.
Chili pepper.


Finely chop the onion, leek carrot, and celery and fry with the oil in a large earthenware pan. Add salt, the peeled and chopped tomatoes, sage and basil and cook, adding water until it becomes smooth and creamy, neither too thick nor too runny. The soup should be served tepid, with olive oil drizzled on top. The flavour can be pepped up with a dash of chili pepper. The forerunner of this dish was called panunto or pancotto and it contained no vegetables at all.

Baked Cannelloni with Veal and Spinach (Cannelloni al Forno con Vitello e Spinaci)

2-1/2 cups milk
4 tablespoons, divided butter
2 tablespoonsflour
1 box (12 ounces)BARILLA Oven Ready Lasagne
12 ouncesfresh baby spinach
1 cup (5 ounces) ham, finely chopped
1 pound roasted veal, cut in cubes (may substitute roast pork)
to tastesalt
to tastewhite pepper
pinchnutmeg
1/3 cup, dividedParmigiano cheese, grated
2eggs
1/3 cup veal stock or demi-glace*


Bechamel Sauce:
HEAT milk in a small saucepan. Bring to boil and remove from heat. MELT 2 tablespoons butter in a medium saucepan. Add flour and cook for 2 minutes stirring constantly.
WHISK hot milk into flour mixture. Bring to a simmer, whisking frequently. Season mixture with salt and pepper to taste; set aside.
PROCESS spinach, veal, half of the Parmigiano cheese and ham in food processor until coarsely chopped. Season mixture with salt and white pepper.
BEAT eggs in medium bowl. Add spinach mixture to eggs. Mix well.
BRING a large pot of water to a boil. Cook lasagna noodles for 3 minutes. Drain and spread flat on a baking sheet.
POUR 1 cup of the béchamel sauce in prepared baking dish.
SPOON 2 tablespoons of filling at one end of each lasagna sheet. Roll and place in prepared baking dish.
SPREAD remaining béchamel sauce over cannelloni. Drizzle veal stock or demi- glace over sauce. Dot with remaining butter and sprinkle with Parmigiano cheese.
BAKE for 30 minutes. Let rest 10 minutes before serving.

Answer 7

How about Grilled chicken, brown rice, and vegetables.

Answer 8

breakfast: egg white omlette, orange juice

lunch: turkey on wheat, water

dinner: poached chicken and broccoli, water

Answer 9

any fruit as alot of contain nutriants for the body