Healthy Recipes

Eat for Your Health!

When it comes to food, I want to help you do more than diet. 

                Here are some really great breakfast ideas!

sunrise turkey & guacamole

spinach pies

oatmeal blueberry pancakes

Paw paw & pineapple punch 

                                                               Try these for lunch!

tuna salad wrap

thai fish cakes

                         

            

grilled chicken & potato

            

       

                                   

                                    

smoothie

Lettuce and apple salad

Ingredients

3 tablespoons                                                              1 1/2 tablespoons fresh lemon juice

plus 1 teaspoon olive oil                                              1/2 small clove garlic, crushed

4 ounces                                                                       kosher salt and black pepper

Spanish chorizo, cut up (optional)                               1/2 small apple, sliced

1 small head green leaf lettuce, leaves torn (6 cups)

2 ounces manchego, sliced (optional)

Directions

1. In a medium skillet, heat 1 teaspoon of the oil over medium heat. Add the chorizo and cook until crisp, 3 to 4 minutes.

2. In a large bowl, whisk together the lemon juice, garlic, the remaining 3 tablespoons of oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper.

3. Add the lettuce, apple, manchego, and chorizo and toss to coat.

 

Spinach salad with peach and pecans

Ingredients 

Original recipe makes 4 servings

3/4 cup pecans                                                      4 cups baby spinach, rinsed and dried

2 ripe peaches                                                       1/4 cup salad dressing

Directions1. Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.2. Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.

spinach Pies

1 cup plus 2 tablespoons all-purpose flour, plus more for dusting

1/2 cup whole wheat flour

1/2 teaspoon active dry yeast

2/3 cup lukewarm water

Salt

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 medium onion, diced

1 tablespoon ground sumac (see Note)

2 teaspoons fresh lemon juice

Freshly ground pepper

Two 10-ounce packages frozen spinach, thawed and squeezed dry

1 large egg, beaten

Directions
1. In the bowl of a standing electric mixer fitted with the dough hook, combine the 1 cup plus 2 tablespoons of all-purpose flour with the whole wheat flour, yeast, water, 1/2 teaspoon of salt and 3 tablespoons of the olive oil. Mix at medium speed until a soft, supple dough forms, about 10 minutes. Using oiled hands, transfer the dough to an oiled bowl. Cover with plastic wrap and let the dough stand in a draft-free spot until slightly risen, about 1 hour.

2. Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil. Add the diced onion and cook over moderate heat until softened, about 7 minutes. Add the sumac and lemon juice and season with salt and pepper. Stir in the spinach and let cool completely.

3. Preheat the oven to 450° and line 2 baking sheets with parchment paper. Divide the dough into 10 pieces. Form each piece of dough into a ball, dust with flour and let stand for 10 minutes.

 4. On a lightly floured surface, roll each ball of dough to a 5-inch round. Spread the spinach filling over half of each round, leaving a 1/2-inch border. Brush the rims with water and fold the dough over to enclose the filling; pinch the edges to seal.

5. Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg. Bake the pies for about 18 minutes, or until golden; shift the pans from top to bottom and front to back halfway through baking. Transfer the spinach pies to a platter and serve warm or at room temperature.

MAKE AHEAD The cooled spinach pies can be tightly wrapped in foil and refrigerated overnight. Reheat the pies in the foil in a 325° oven. NOTES

Almond-crusted Salmon

1/4 cup almond meal                                                   2 teaspoons lemon juice 

1/4 cup panko                                                             1/2 teaspoon kosher salt

1/4 teaspoon ground coriander                                    Cooking spray 

1/8 teaspoon ground cumin                                         4 lemon wedges 

4 (6-ounce) salmon fillets, about 1-inch thick 

1/4 teaspoon freshly ground black pepper 

Preparation

Preheat oven to 500°

Combine first 4 ingredients in a shallow dish; set aside.

Brush tops and sides of fish with juice: sprinkle with salt and pepper. Working with 1 fillet at a time, dredge top and sides in almond mixture; place skin side down on broiler pan coated with cooking spray. Sprinkle any remaining crumb mixture evenly over fish; press gently to adhere. Bake at 500° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

Accordion Potatoes

Ingredients

About 10 medium potatoes, such as Yukon gold, scrubbed clean

Bay leaves

Fresh sprigs thyme

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

2 tablespoons butter

Directions

Heat the oven to 375 degrees F/190 degrees C.
Cut slices across the potatoes like slicing hard-boiled eggs, only without slicing the knife all the way through the potato. Insert a few herbs into each potato, between the slices. Lay them on a baking sheet, drizzle with oil and season with salt and pepper. Bake until brown and crisp on the outside and soft inside, 45 minutes to 1 hour.

Creamed Spinach

Ingredients

1 tablespoon butter                                         1 tablespoon all-purpose flour

1/2 cup low-fat 1-percent milk                        1/4 teaspoon freshly ground nutmeg

2 teaspoons olive oil                                        1 clove garlic, minced

1/2 Vidalia onion,  minced (can substitute with yellow onion)

2 bunches spinach, stemmed and chopped

3 tablespoons freshly grated Pecorino Romano cheese (can substitute with Parmesan)

Directions

1. Melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until smooth, about 30 seconds. Add the milk and nutmeg and whisk constantly until the mixture thickens, about 1 minute.

2. Heat the oil in a medium sauté pan over medium-high heat. Add the garlic and onions and cook until soft, about 2 minutes. Add the chopped spinach and cook until warmed through. Stir the spinach into the milk mixture. Top with the cheese and serve.