Healthy Recipes

Discussion in 'Health and Fitness' started by SlowSpyder, Nov 12, 2012.

  1. SlowSpyder

    SlowSpyder Lifer

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    Who's got 'em?

    I have changed the way I eat, started working out again, I feel good about it and want to continue making good choices. But, I only know a few things to cook that I acatually want to eat that are good for me. Some dishes are healthy as long as I watch the portion, but then I'm hungry in an hour again, so that doesn't help. Others I simply don't care to eat more than once in a while.

    So, if you have a favorite healthy food/recipe, please share it to give me and others ideas... thanks!
     
  2. Kaido

    Kaido Lifer

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    My approach is to eat 5 or 6 smaller-sized meals throughout the day. Then you're constantly full. I just do a mix of protein & veggies for the most part. I throw them in those screw-on Rubbermaid Take-along containers they have at the grocery store:

    http://www.rubbermaid.com/Category/Pages/ProductDetail.aspx?Prod_ID=RP091257

    For example:

    1. Chicken & Sweet Potato
    2. Turkey Burger & Mixed Veggies
    3. Hamburger & Red Potato

    All you really need is a $20 George Foreman grill and a microwave oven. I microwave my potatoes (3 minutes per side on the large ones - poke holes in them first) and I microwave all of my frozen veggies in a bowl with water for about 3 minutes (broccoli, green beans, mixed veggies, whatever). Since I'm allergic to gluten, I skip the hamburger buns and just put on a slice of tomato and baby spinach.

    The key thing is having tasty, healthy meals always within arm's reach. I have a picnic-sized lunchbox that holds all of my meals. Then I just pick which one I want to eat and chow down every few hours. Make sure you start using a lot of spices - sea salt, black pepper, oregano/parsley/basil, garlic/onion powder, Mrs. Dash, etc. - anything to make the foods taste more appealing. Nothing kills your desire to stick to a diet like bland food, so make it tasty!
     
  3. MaxPayne63

    MaxPayne63 Senior member

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    A bit late in the year for this, but I like to take an afternoon and grill a dozen or so butterflied chicken breasts then freeze them. They keep their flavor/consistency much better than I would have thought before I started doing it and you can use them in a lot of different things. Sandwiches, random rice/bean dishes, salads, or just by itself with a vegetable of your choice.
     
  4. mple

    mple Senior member

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    F a g e greek yogurt
    Low sodium cottage cheese
    Canned pumpkin
    Good tasting protein powder (Trutein, BSN, Dymatize casein)

    Mixed up and spiced with cinnamon or nutmeg

    Topped off with children's cereal, oats, peanut butter, pretzels, pop tarts or chocolate snacks

    I make 1000 calorie bowls nightly.
     
  5. Kaido

    Kaido Lifer

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    Get yourself a FoodSaver...

    http://www.foodsaver.com/index.aspx

    It does an amazing job of preserving flavors. If I'm charcoal-grilling, I'll typically do 20 or so burgers and just seal them up in little packages I can microwave. Tastes like I just grilled 'em :awe:
     
  6. blackdogdeek

    blackdogdeek Lifer

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    wings

    marinate 3.5 lbs chicken wings in olive oil and vinegar. put them on a baking sheet with sea salt, garlic powder, onion powder and chili powder to taste. bake at 400 for 45 minutes. eat what you can then put the rest in the fridge. toaster oven to reheat.

    chicken stir-fry

    clean and thinly cut up chicken breast meat. in frying pan, heat oil of choice on high then stir-fry meat until you can just cut the meat with your wooden spoon then add soy sauce or tamari wheat-free soy sauce. serve with veggies or add veggies near the end so they get the flavor.

    kale chips

    clean, dry then rip into small pieces 1 bunch of kale. drizzle with olive oil. sprinkle with sea salt. bake at 375 for 10 to 15 minutes.
     
  7. happysmiles

    happysmiles Senior member

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    most nights its chicken w/ spices and

    peas, tomato, baby spinach and a bit of potato/sweet potato.

    alternatively, look up "paleo recipes" :)
     
  8. M0oG0oGaiPan

    M0oG0oGaiPan Diamond Member

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  9. blackdogdeek

    blackdogdeek Lifer

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    oh i forgot about this recipe. it is awesome:

    Crockpot Pernil
    5.0 from 1 reviews

    Print
    Recipe type: Entree
    Author: KicknKnit
    Prep time: 20 mins
    Cook time: 6 hours
    Total time: 6 hours 20 mins
    Serves: 4-6
    A slow cooker way to make a classic Puerto Rican dish
    Ingredients

    * 5 lbs boneless pork shoulder (butt roast, picnic roast)
    * 12 cloves garlic
    * 1 tsp black pepper
    * 1/2 tsp mexican oregano
    * 1 tbsp olive oil
    * 1 tsp adobo (I used Penzey’s salt free)

    Instructions

    1. Peel the garlic.
    2. Put the garlic, black pepper, oregano and olive oil in a small food processor and chop it all up to bits. (If you don’t have a food processor that will deal with the small amount, just mince the garlic and combine everything together.)
    3. Rinse the pork shoulder and pat dry. Remove the large layer of fat that sits on the top of the shoulder. There is plenty of fat marbled within the meat so you really don’t need this 1/2 inch thick layer.
    4. Take a paring knife and stab some holes throughout the pork. I usually make an X and then shove my finger in there to widen the hole.
    5. Shove the garlic mixture into these holes. Don’t worry if some ends upon the outside of the pork. It is not a big deal
    6. Sprinkle the adobo seasoning over the pork and put it into your crockpot.
    7. Cook on low for 6-8 hours or high for 3-5 or until pork is tender.
    8. Remove the pork from the crockpot and either cut up and serve or cut up and put it back in the crockpot to sit in the juices for a bit. (this is my preferred option
     
  10. MrA79

    MrA79 Member

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    I got sick of making the same old grilled chicken and vegetables\stir fry every night, so finally just bought a big vegetarian cookbook and am working my way through it. That would be my suggestion.
     
  11. dave_the_nerd

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    Ack! Thanksgiving is coming! I needed this thread.

    I made this recipe a couple weeks ago and had super-heartburn from it. It was tasty, though.

    I know there are tricks (apple butter instead of butter, for instance) to make the "Paula Deen" school of cooking a bit healthier. But what happens if you do them all at once?

    According to my meal planner, I can cut out about half the calories, 80% of the fat, etc., by doing all of the following:

    • Replace 1 cup sugar with 1 cup Splenda.
    • Replace 1/2 cup butter with 1/8 cup butter, 3/8 cup Apple Butter.
    • Replace 2 Eggs with 4 Egg Whites
    • Use the "low fat" pie crust I've seen a few places, instead of the premades, which I guess have a lot more butter in them. (1cup flour, 2tsp sugar or splenda, and 3 tbsp margarine, add water until doughy and roll normally.)

    But since I've never tried altering a traditional (read: bad for you) recipe this drastically, I'm worried it will be total FAIL instead of merely an underwhelming but adequate pie. (and I've never used Splenda before, ever.)

    Any thoughts?
     
    #11 dave_the_nerd, Nov 14, 2012
    Last edited: Nov 14, 2012
  12. Jeffg010

    Jeffg010 Diamond Member

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    recipe for Salmon:

    Mix in bowl
    Half cup of milk
    1 egg

    1 plate of Italian seasoning

    Put salmon in bowl and get nice and wet
    Then put salmon on plate of Italian seasoning (should stick to the wet salmon)
    make sure both side get coated

    2 teaspoons of olive oil in frying pan

    Throw salmon in frying pan flipping it over every couple of minutes, enjoy!
     
  13. Insomniator

    Insomniator Diamond Member

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    That salmon and the pernil sound amazing.... I need to start cooking. Just got a breville smart oven too...
     
  14. Auric

    Auric Diamond Member

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