-
Healthy eating – post your favorite recipes!
We're all fitness conscious, right? Prefer eating healthily to not?
Here are three of my favorite healthy recipes to get the ball rolling.
Black bean tacos with cabbage slaw and feta cheese
I used more way more lime and a little more cilantro, and added some smashed garlic. This recipe made eight tacos for us using small corn tortillas… so we even ended up with some leftovers. Yay!1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
corn tortillas
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce — I used adobo sauce from a can of chipotles that I was using to make a few dinners ahead/freezer dinners.Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Note: I skipped the oil.
Add tortillas in single layer. Spoon bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side (mine took longer but I didn't use any oil). Fill tacos with feta and slaw. Pass hot sauce alongside.
Quinoa and garbanzo bean salad
Prepare one cup quinoa according to directions–I used red for some color. Once the quinoa is about halfway cooked, add 1 tsp slivered garlic to the pot.While the quinoa's cooking, rinse one can of garbanzo beans and let drain. Make a simple oil/vinegar vinaigrette, I added some fresh basil to mine but you can make yours however you want–for the quantity salad I made it took about 1/8 cup olive oil and 1/16 cup red wine vinegar. Toss garbanzos with cooled quinoa, chopped red onion, crumbled feta cheese, spinach (we love spinach so I used a LOT), chopped red pepper, and chopped tomato. I used a whole red pepper, two tomatoes, 2-3 bunches of spinach, about a quarter of a small onion, feta to taste, and then salt/pepper to taste.
And last but not least, what I refer to as ZOMG tuna salad. I first had this in Spain years ago and have been copying the heck out of it ever since. 😉
All measurements are approximate, I normally just chop stuff up and toss it in.1/8 cup olive oil
1/8 cup red wine vinegar
1 tablespoon minced garlic
3 oranges, peel and white pith removed
1 small red onion, halved, thinly sliced
1 small red pepper, diced
2 6-oz packs of white meat tuna packed in water, drained well, separated into chunks
1/4 cup chopped pimiento-stuffed green olives plus 2 tsp olive juice from the jar
spinach
slivered toasted almondsWhisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing. Add orange slices, onion, bell pepper, tuna, and olives, then toss. Grind a little fresh pepper over the top and serve over spinach or other salad greens.
-
2 Replies
-
Hi,
Fruit and vegetables are good sources of many nutrients, in particular vitamins, minerals and fibre. Aim to eat at least five portions of fruit and vegetables each day. Your five portions don't all have to be fresh – dried, frozen, tinned, and juiced fruit and vegetables count too
For more detail visit :-chiaseedsrecipes.com
-
I'm in love with http://www.skinnytaste.com/ . Every recipe I've tried is yummy. She does weight watchers points if that what you do. My favorite recipes right now are The chicken curry with coconut milk and the healthy chicken nuggets and lighter baked mac and cheese. Oh and these
http://www.skinnytaste.com/2011/05/sweet-light-angel-food-cupcakes-with.html they make my mouth happy.
Log in to reply.