healthy food recipes!!!?

Question

okay i really want to eat healthy and i want to find some recipes that i can make. so anything would help like websites or even 1 recipe would work. plz help!!!

Answer 1

Healthy Tostadas:

35 min 20 min prep
3 servings

6 corn tortillas
1/4 cup olive oil
1 lb ground beef
1/2 teaspoon ground red pepper
1/2 teaspoon garlic powder
1 teaspoon sea salt
1 tomato, chopped
green onions, chopped
lettuce

1. Pour olive oil in pan and heat on med-high heat.
2. Put corn tortillas in one at a time and fry till brown and crispy, then put them on plate lined with paper towel to drain.
3. Drain oil and add ground beef to pan.
4. Brown ground beef and drain fat.
5. add red pepper, garlic powder and sea salt.
6. Mix ingredients until well mixed and put on top of tortilla, add chopped tomato, green onion and lettuce and top with salsa if desired.
7. You can also add cheese and sour cream if desired.

Answer 2

http://www.zonechefs.com/

EGGPLANTS PUREE :
Grill the whole eggplant on the barbecue until you can peel the skin easily.
In a pot, smash them with olive oil and some whole peeled tomatoes, salt, pepper.
You can also add crushed garlic.
Eat it warm or very cold

GREEN BEANS & TOMATOES :
Boil or steam the beans for a few minutes.
In a frying pan, put some butter, sliced onions, whole or diced
peeled tomatoes (drained of the juice).
When the liquid you'll get has evaporate a little add the beans, salt and pepper and stir.
Cook on medium heat until the tenderness you like.

GRILLED VEGETABLES :
4 zuchini
2 eggplants
4 yellow zuchinis
olive oil
thyme, salt & pepper

In an aluminium foil, put all the vegetables that you would have sliced or diced,
the salt, pepper, thyme and olive oil,
close the foil but leav a little opening, and cook on the barbecue.
Very simple and very tasty. In fact you can do the same proces with any vegetables.
Portobella or wild mushrooms are great like this.

Leeks vinaigrette :
Boil or steam 6 leeks. Serve them cold with this vinaigrette :

Vinaigrette :
red wine vinegar
peanut or sunflower oil
dijon mustard
salt & pepper
All mixed together

SKEWERS :
Diced sirloins steaks
Diced veal or beef liver
Diced green or/and bell peppers
Sliced onions (thick)
Cherry tomatoes

On skewers, slide a piece of vegetable, one of meat, one of liver, etc. Salt and pepper

Bon appétit

Answer 3

I recommend Ann Louise Gittleman's books about nutrition. She not only tells you what's good to eat but does an excellent job of explaining why. She includes some recipes, but I just experiment with tastes in my kitchen. Since I love salads and hate cooking, I've come up with several dozen ways to make a tasty, filling salad based on what I've learned about foods from Gittleman's books.

Try her website for more info or go to a bookstore to browse her books. I've tried other books, but hers were the easiest, quickest reads with the most information packed inside.

Answer 4

http://allrecipes.com/Search/Recipes.aspx?WithTerm=+Healthy+food+recipes+

http://banquets.org/top10.php

http://www.foodnetwork.com/food/lf_hl_low_calorie/0,2661,FOOD_21616,00.html

http://healthy.betterrecipes.com/

and one recipe....

Corned Beef and Cabbage with Red Potatoes

Ingredients:
1 pound lean beef round
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp yellow mustard seed
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp black pepper
1/2 tsp coriander seed(s)
1/2 tsp ground cloves
2 piece bay leaf
8 small uncooked red potato(es), cut into 2-inch pieces
16 baby carrot(s)
1 medium head green cabbage, coarsely shredded

Instructions:
Coat beef all over with salt and pepper and place in a large stockpot; pour enough water over to cover. Add seasonings and bay leaves, stir to coat meat and set pot over high heat. Bring to a boil. Reduce heat to medium-low, cover and simmer 40 minutes.

Add potatoes, carrots and cabbage and return to a boil. Increase heat to medium, partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves.

Slice meat crosswise into thin slices and serve with vegetables. Pour some reserved cooking liquid over each serving. Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.
Chef Tips
We renovated Corned Beef and Cabbage by:
Using lean beef round instead of fattier cuts of meat such as corned beef.

Seasoning the beef to add flavor and help tenderize it (leaner cuts of meat need extra tenderizing since they are missing the natural tenderizer of fat).

Adding extra vegetables for a nutrient and fiber boost.