Now I am all about eating healthy but who wants to eat the same thing over and over and over right? I came across this site that gives Healthy recipes for dinner!!! NOW THAT'S WHAT I'M TALKING ABOUT!!!! http://www.gourmetrecipe.com http://www.gourmandia.ca http://www.gourmetrecipe.com/recipes/diet-choices/healthy-recipes/healthy-meals

1. Healthy Meals
With the advent of quick service restaurants, most fighting for their market share by
offering affordable options and convenient delivery service, it is no wonder that less
and less families come home to a warm home-cooked meal. Another factor could be
the increase of both male and female head of the household working fulltime jobs to
support their families. This is more prevalent in highly urbanized cities.
For those who are fortunate enough to have time to prepare meals at home, lack of
resources and sometimes plain ignorance or disregard of the healthy food preparation
result in less than wholesome meals that just fill up the stomach but provide little or
no nutrition. Even worse, especially when just popping a TV dinner in the microwave,
the food is very high in sodium and empty calories.
Even for special occasions like Thanksgiving and other holidays, healthy food is not
necessarily a top priority in coming up with a menu. The indulgent vibe of special
holidays is all too often echoed in the decadence and the high calorie count of foods
eaten. One misconception about healthy food is that it takes more time to prepare,
requires expensive ingredients and is predominantly composed of vegetables. For
those who do not practise vegetarianism and veganism, there should be no concern.
The recipes provided dispel and correct these misconceptions. By simply taking more
time to plan out meals and purchasing more wholesome ingredients, healthy eating
can literally be a snap!
Consider these simple tips and practical applications: replace regular bleached all-
purpose flour partly with whole wheat flour in baked products and desserts like whole
wheat crepes. This increases the fiber content substantially. Do not replace with100%
whole wheat this will yield a tough unpalatable product. Experiment with the
proportion buy 30% is a good benchmark. For recipes calling for milk, eggs and cheese
consider using low-fat versions of dairy products and free range eggs. Prepare
wholesome macaroni and cheese, an all-American favorite with these suggested
ingredients.
Other replacement tips include using meats from organically grown or grass fed
animals; use natural sweeteners like honey, molasses, agave nectar, raw, coconut and
palm sugar rather that refined white. Buy organic as much as you can afford
especially with salad greens that are consumed raw. These do not only taste better

2. but they have more nutrients and no harmful chemical residues. Use fresh herbs and
spices as these not only provide depth of flavor but also antioxidant benefits as well.
Potato Galette with Bacon and Caviar
Have you never cooked bacon and caviar before? You are certainly missing out on an
American delicacy! Learn how to cook great tasting bacon as your host reminds you
"bacon is so freaking good" so let's get cooking, bringing you the freshest. Caviar
recipe videos, culinary tips, and food trivia from around the world. Learn valuable tips
and tricks from professional chefs and easily create restaurant quality meals from
home.
Servings: 4
Preparation Time: 35 minutes
Cooking Time35 minutes
Recommended Wine: Montrachet
Ingredients:
15 thin slices of smoked pork breast bacon or smoked duck fillet, 4 potatoes, 1 onion,
butter For the sauce: 0.44 oz. caviar (sevruga), white wine (Chardonnay), butter,
cream, shallot
Preparation Instructions:
Remove the skin of the potatoes and slice them thinly using a mandolin. Mince the
onion and cook in butter. Melt some butter in a saucepan and add the potato slices.
Cook for about 3 to 4 minutes. Cut very finely the bacon or duck. (Hint: If cutting
without a machine, place the meat in the refrigerator or freezer and allow it to harden
before cutting.) Lay the bacon slices across a round mold, allowing about half of each
piece of overlap the edges of the mold. Drain the potatoes and place them on a
serving dish. Put a layer of potatoes in the form. Continue to arrange them, as you
would when making an apple pie. Place the cooked onion in the middle, then add
another layer of potatoes. Cover the potato cake with the bacon slices. Place in the
oven for about 20 minutes. To prepare the sauce, boil down the white wine with the
shallots. Add more wine. This will take about 2 to 3 minutes. Add equal parts of butter
and cream to the saucepan and boil down again. When mixing the sauce and caviar,
remember two important points: Use a spoon of stainless steel, horn, or wood.

3. Anything else will modify the flavor, making it bitter. Also, when mixing the caviar with
the sauce, the latter must be lukewarm. If the sauce is too warm, the caviar will
gelatinize and become plastic-like. With these things in mind, remove the sauce from
the stove and quickly mix the sauce and caviar. Place the sauce directly onto a serving
plate, using a stainless steel, horn, or wooden spoon. Place the galette on top of this
and decorate with chervil. Add a small scoop of caviar and a small amount of fresh
pepper.
Roasted Asparagus
Asparagus makes meals more colorful, more nutritious and certainly more flavorful.
It's extremely easy to cook and once cooked, is just as memorable in flavor enjoyed
cold as when eaten warm or hot. It's easy to pack in a salad lunch or wrap several
spears in plastic wrap for a child's lunch on the go. Asparagus is super rich in vitamin K
and folate, and vitamins C and A, as well as an array of other vitamins and minerals.
Vitamin K is extremely important to proper blood clotting in the body and is also very
important to forming and keeping healthy bones.
Servings: 4
Preparation Time: 2 minutes
Cooking Time: 5-7 minutes
Recommended Wine: White or Red
Difficulty Level: Easy
Ingredients:
1 bulk of asparagus, salt (to taste), pepper (to taste), lemon pepper (to taste), Olive Oil
(to cover)
Preparation Instructions:
Preheat the oven to 350-degrees. Clean the asparagus under cold water and lay on a
towel or paper towels to dry. Place the asparagus in a large bowl. Drizzle a good
amount of olive oil over the asparagus, enough to cover the entire batch. Add a bit of
salt. Add a bit of pepper. Add a bit of lemon pepper. With your hands, gently move the
asparagus and spices around the bowl to ensure all the spears are covered with oil and
spices. Spread the vegetable evenly on a baking sheet. Cook in a hot 350 oven for
approximately 7 minutes. Roasting the asparagus that short amount of time will allow
the "snap" in the asparagus to remain. Roasting them too long will result in stringy,
tough asparagus, so if you do prefer your asparagus softer, keep a good eye on them
and test regularly for desired preference the longer they cook.

4. Antipasto di mare
Antipasto Di Mare is a yummy Italian seafood appetizer that all your friends would
love! Try this Antipasto Di Mare recipe for yourself and you will understand why it is so
addictive! The antipasto with seafood is excellent and a very simple to prepare dish,
but you are strongly advised to carefully choose the shellfish you'll need for this
recipe, must be fresh.
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Recommended Wine: Bellet blanc
Ingredients:
2 soles, 2 red mullet fillets, 4 oysters, 2 gambas (prawns), 2 crayfish, octopus, 4 clams,
4 mussels, For the garnishing: chives, 2 tomatoes, string beans, lemon, pure cold-
pressed olive oil
Preparation Instructions:
Cook all the ingredients (except those for the garnishing) and place them in the oven
for 5 minutes. For the fish: Season with coarse salt and pepper. Cook in a pan for
about 3 minutes. While the fish cooks, place the string beans in the middle of the
serving dish. Cut the tomatoes into small pieces and lay them in a circle around the
dish. Place the fish on the serving dish. Remove the shells from the oven. Mix the olive
oil, lemon, pepper, and fresh chive and spread over the fish. In Italian, this is called
“marecatta.”
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