Healthy Recipes?

I'm looking to start eating more healthy.





I really like italian foods, pastas, and really any grains. I'm also really big on fruit and love salad.





I'm overall not that pick-y of an eater, i'm NOT a vegetarian or vegan, so no worries there. I just need something thats going to taste good, be good for me and not be overly exspensive.





Any ideas?Healthy Recipes?
Pancakes with apple and yoghurt:


Ingredients:


200 g low fat yoghurt, plain or vanilla


1/4 cup lemon juice


2 eggs, lightly beaten


3/4 cup plain wholemeal flour


2 large apples, peeled and grated


2 tablespoons light olive oil











Method:


1. Place all ingredients in a large bowl. Mix until well combined.


2. Heat a non-stick frypan with a little oil over a medium heat.


3. Drop teaspoons of batter into the pan and cook until golden brown on both sides.


4. Remove from pan and repeat with remaining mixture.








Notes: Serve with yoghurt and a sprinkle of cinnamon














Fruit smoothie


Ingredients:


1 cup reduced fat milk


200 g reduced fat vanilla yoghurt


2 tablespoons skim milk powder, (optional)


2 tablespoons wheat germ, (optional)


1 large banana, or peach or mango (peeled) or 1/2 cup strawberries











Method:


Put all ingredients in blender, blend until frothy and drink immediately.














Salsa - orange and grapefruit


Ingredients:


1 ruby red grapefruit, peeled and diced


2 naval oranges, peeled and diced


1 persimmon, peeled and diced


2 teaspoons mild flavoured honey


1 tablespoon sliced mint leaves











Method:


Combine all ingredients together. Spoon over pancakes, crepes or pikelets, baked or stewed fruit, reduced fat icecream or yoghurt.














Tofu omelettes


Ingredients:


3 eggs


6 spring onions, finely chopped


250 g tofu, soft packet


cracked pepper, to taste


1/4 cup parsley, fresh, finely chopped











Method:


1. In a large bowl, lightly beat eggs.


2. Mix spring onions and tofu to a creamy consistency and season with pepper.


3. Combine eggs and tofu mixture.


4. Heat non-stick frying pan over moderate heat then add 1 teaspoon of oil.


5. Spoon 2 teaspoons of mixture into pan. Cook 2 minutes or until golden brown. Turn and cook another minute. Repeat with remaining mixture.


6. Sprinkle with parsley or basil.








Notes: Could be served with a fresh tomato sauce or chutney








Tuna and olive loaf


Ingredients:


1/2 cup skim milk


1/4 cup black olives, chopped


1/3 cup olive oil


3 eggs


1 X 425g can tuna in springwater


1 cup grated reduced fat cheese


1 teaspoon baking powder


1 teaspoon mustard powder


2 tablespoons chopped fresh chives


1/3 cup plain flour


pepper, to taste











Method:


Mix together all ingredients, pour into lightly greased and lined medium sized loaf tin, then bake at 180掳C for 40 to 45 minutes or until bread is brown and cooked.





Notes: Makes approximately 12 slices. Best eaten straight from the oven. Serve with bowl of Hearty vegetable soup for a complete meal.





Asparagus crumbed with parmesan on bocconcini salad


Ingredients:


250 g fresh asparagus spears


1/2 cup flour


1 egg, lightly beaten


1/2 cup shredded Parmesan cheese


1/2 cup breadcrumbs


4 roma tomatoes, quartered


100 g bocconcini cheese (milk cherries), halved (see Notes)


1 cup fresh basil leaves


2 tablespoons balsamic vinegar


pepper, to taste











Method:


1. Coat asparagus in flour, dip in egg and coat in combined breadcrumbs and Parmesan cheese, press lightly.


2. Place asparagus on a lined oven tray and bake at 200掳C for 8 to 10 minutes or until parmesan cheese is golden and crisp.


3. Combine tomatoes, bocconcini cheese and basil and drizzle with vinegar. Arrange salad onto serving plates, top with crumbed asparagus and season to taste.





Notes: Bocconcini cheese is a fresh stretched curd cheese formed into little domes referred to as cherries. The cherries are sold immersed in a mild brine solution. Bocconcini has a delicate flavour and provides an interesting texture rather similar to al dente pasta. It is used to carry other flavours such as fresh herbs and olive oil in salads. When heated, as on top of pizzas, it melts into appetising creamy-coloured pools.














Barbecued squid with green mango salad


Ingredients:


2 cloves garlic


2 small chillies


2 tablespoons dried shrimp


1/2 green mango, julienne


100 g young green beans, sliced finely on an angle


1 ripe tomato, halved, seeded and diced


1/2 cup Thai basil


1/2 cup Viet mint


1/2 cup coriander


2 tablespoons peanuts


1 tablespoon reduced-salt soy sauce


2 tablespoons lime juice








1 tablespoon sugar, (preferably palm sugar)


400 g young small squid, cleaned and cut into strips


20 ml canola oil


3 tablespoons fried shallots





Method:


1. Place garlic, chillies and dried shrimp in a food processor and blend to a fine mince. Put in a bowl with the mango, green beans, tomato, Thai basil, Viet mint, coriander and peanuts. In a separate bowl, combine the soy sauce, lime juice and palm sugar. Warm gently to dissolve. Add dressing to salad and let sit for 5 minutes.





2. Toss the prepared squid in canola oil and quickly sear on a very hot barbecue for about 1 minute. Add to salad and toss. Divide between 4 plates and serve sprinkled with fried shallots.








Beef - Thai salad


Ingredients:


500 g rump steak, trimmed of all visible fat


200 g rocket or mixed lettuce leaves, washed and drained


2 Lebanese cucumbers, thinly sliced


1 punnet cherry tomatoes


2 tablespoons mint leaves, finely sliced














Thai-style dressing:


2 cloves garlic, crushed


1/4 cup coriander leaves


1 small red chilli, seeds removed and chopped, (use 2 chillies if you like it spicy)


2 tablespoons lime or lemon juice


1 tablespoon fish sauce


1 tablespoon palm or brown sugar


6 spring onions, sliced





Method:


1. Season the meat well with the pepper and seal in a non-stick pan over a high heat until well browned on both sides but rare inside. (Depending on the pan used, you may need to brush the pan surface lightly with oil to prevent the meat from sticking). Transfer the meat to a plate and allow it to rest for 4 to 5 minutes to let the meat fibres relax and help keep the juices in the meat.


2. Slice the meat thinly across the grain and place in a bowl. Add the rocket (or mixed lettuce leaves), cucumber, cherry tomatoes and mint.


3. To make the dressing, place the garlic, coriander, chillies, lime juice, fish sauce and spring onions in a food processor and process until well blended, about 1 minute.


4. Toss the beef and salad vegetables with the dressing and serve at once.





Notes: Slice the meat across the grain to achieve the most tender eating quality. This is important when cutting raw meat and when carving roasts.











Salad - pumpkin with sesame


Ingredients:


750 g butternut pumpkin, peeled, seeded and cut into thin slices


1/2 bunch watercress


150 g mung bean sprouts











Dressing


2 tablespoons sesame seeds


2 tablespoons olive oil


1 tablespoon cider vinegar


1 tablespoon white wine vinegar


1 teaspoon honey





Method:


1. Steam pumpkin slices for 3 to 4 minutes (do not allow to become mushy or too soft.) Spread out to cool.


2. Place watercress around the edge of a salad platter.


3. Arrange mung beans in center of platter and pumpkin slices overlapping between the watercress and sprouts.


4. For dressing, toast sesame seeds in a dry frying pan over a gentle heat until golden brown (take care they do not burn).


5. Gently heat remaining dressing ingredients in a small saucepan, stirring until honey dissolves.


6. Add sesame seeds to dressing and sprinkle over pumpkin.








Salad - tomato, watercress, prawn and pasta


Ingredients:


1 300g dried pasta shapes


1 bunch watercress


2 tablespoons lemon juice


2 tablespoons olive oil, extra virgin


1 teaspoon caster sugar


4 anchovies, drained, finely chopped


black pepper, freshly gound


4 medium tomatoes, ripe, chopped


1 red onion, finely sliced


1 Lebanese cucumber, finely sliced


150 g kalamata olives


750 g medium prawns, cooked, shelled and deveined (To devein prawns, remove shells and make a cut down back of each prawn. Remove dark intestinal track, rinse prawns under cold water and drain.)











Method:


1. Cook pasta in large saucepan with boiling salted water until just tender, drain and set aside to cool. 2. While pasta is cooking, wash and trim the watercress into sprigs and pat dry with paper towel. 3. Place lemon juice, olive oil, sugar and anchovies in a screw-top jar and shake to combine. Season to taste with pepper. 4. Place the pasta in a large salad bowl, add the tomatoes, onion, cucumber, olives, prawns, watercress and anchovy dressing.





Notes: Toss well to combine and serve immediately.


Use egg free pasta if you are preparing food for people with an allergy to egg.











Warm chickpea salad


Ingredients:


100 g baby green beans


50 ml extra virgin olive oil


200 g cooked chickpeas, (canned is acceptable), drained


1 red capsicum, cut into strips


1/2 Spanish onion, finely sliced


Juice of one lemon


Pepper


50 g rocket leaves


50 g feta











Method:


1. Pick the stalk end off the baby beans and blanch in boiling water for 1min. Refresh in iced water.





2. Heat olive oil in frying pan over a gentle heat. Add the chickpeas, baby beans, capsicum strips and onion and cook for 2-3min or until warmed through.





3. Add lemon juice and then season with pepper. Remove from heat and toss in rocket leaves.





4. Place the chickpea salad in the centre of a plate and crumble the feta over the salad.











Salad - warm potato and salmon


Ingredients:


600 g salmon fillets


500 g baby (new) potatoes, halved


olive oil, cooking spray


100 g baby corn, (either whole canned baby corn or fresh corn)


100 g baby spinach leaves, washed and halved lengthwise


100 g semi-dried tomatoes











Dressing


4 tablespoons natural yoghurt, reduced fat


3 tablespoons sweet chilli sauce


2 tablespoons lemon juice





Method:


1. Preheat oven to 200掳C.


2. Remove the skin from the salmon fillet and then use tweezers to remove any bones. Cut the salmon into large cubes.


3. Put the potatoes in a large baking dish, lightly spray with olive oil spray and cook for 30 minutes, turning a couple of times during cooking.


4. Add the baby corn to the potatoes and cook for 10 minutes or until the potatoes and corn are tender.


5. Turn tHealthy Recipes?
I dont know what your budget is, but if you want healthy italian.


first off for a salad, take spinach, sliced strawberries, cashews, (if you want) honey and balsamic vinegar for the dressing. put about 3 cups of balsamic into a blender and put it ton the highest setting, as it blends, drizzle 1.5 cups honey into the blender, and add about a Tbl. spoon of cooking oil, blend for about 10 minutes and toss with sliced strawberries and you have the best selling salad at my job.
What about a fruity salad as you love fruits:





You Will Need:








Selection of your favorite fruits


Half of a lime


Dextrose (fruit sugar)


Goat's (or sheep's) yogurt


Thick, clear honey


Pine nuts








Method:








Cut a selection of freshly washed fruit into chunks or slices. Add the juice of half of a lime and mix in a bowl. Sprinkle lightly with dextrose (fruit sugar) and refrigerate for at least an hour, preferably two. The dextrose will draw some of the juice out of the fruit. Stir in as much yogurt as you wish, dribble on some thick, clear honey, and top with a handful of pine nuts. Indulge.
SJ-SC-CA Incredible Chicken Salad





3 cups chicken breast (cooked and cubed)


1 cup pineapple (diced)


1/2 cup celery (diced)


1/2 cup mayonnaise


1/4 cup raisins


1/4 cup walnuts


1/8 cup dried cranberries


2 Tablespoons sweet onion (minced)


2 Tablespoons apple juice





Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.





***You can use the chicken salad as a sandwich filling.***
Hi,


your food preferences tend to mediterrean kitchen that's why I would recommend to check for typical italian or greek recipes. The link below will give you some inspirations.