You can support your healthy system and diet recipes, changing the way humans use natural resources, is a perception, and our perceptions are projections. http://www.gourmetrecipe.com http://www.gourmandia.ca http://www.gourmetrecipe.com/recipes/diet-choices/diet-recipes

1. Diet Recipes
The “success” of a diet recipe could probably be measured if it achieves the
dieter’s chosen health objective or goal: whether it’s to lose weight, control blood
sugar or lower cholesterol levels. Other very important factors to consider is if the
dish tastes good and if it is easy to prepare using readily sourced out ingredients.
After all, what good is a healthy dish if it’s not enjoyable to eat or cannot be
prepared?
Though various food companies are committed to creating delicious low-calorie,
high-protein, low- or zero-carb dishes, and even have delivery service, to be
consuming this for an extended period can become quite expensive. A number of
diet plans aggressively marketed on books and TV by celebrities specify dishes to
consume, dictate food portion sizes and observe rigid menu combinations.
Though the success level of what these programs promise is high, one has to
consider what happens after the diet is over? More often than not, after any diet
program, the pounds come rolling back in because eating patterns revert to pre-
diet eating patterns.
A tip for a more sustainable healthy eating plan is to incorporate the flavors and
textures of your favorite dishes with your goal. In this manner, one doesn’t feel

2. like he or she is on a diet and is just eating normally. This results in a more long
term benefit. Ideally, there should be options for most if not all meal parts from
soups to main courses, appetizers to salads, desserts to beverages so that each
works hand in hand with the overall health goal as well as ensure a variety of
options. Breakfast, lunch, dinner and snack options should be carefully
considered too as the benefits add on to one another if sensible eating is
consistently practised throughout the day and not only for one or a couple of
meals. A simple way to achieve variety is to just make simple healthy ingredient
substitutions so that you still enjoy your favorite food but made better.
Though diets are a widely acceptable way to lose weight and get healthy, it is
recommended to make healthier lifestyle changes instead in one’s eating
patterns. If this is done, the transition to better living through food consumption
is more seamless and long term. However, if one is so used to an unhealthy
eating lifestyle, munching on high fat, high-calorie and cholesterol food, go slow
and start with incorporating healthier food items gradually rather than do a 180
degree turn.
Blueberry and Ricotta Pancakes
Here's a uniquely healthy and delicious breakfast, perfect for special occasions.

3. Servings: 4
Cooking Time: 40 minutes
Difficulty Level: Average
Ingredients:
1/2 cup whole wheat pastry flour, 1/4 cup all-purpose flour, 1 teaspoon
granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2
teaspoon ground nutmeg, 3/4 cup part-skim ricotta cheese, 1 egg, 1 egg white,
1/2 cup buttermilk, 1 teaspoon grated lemon peel, 1 tablespoon freshly squeezed
lemon juice, 2 teaspoon canola oil, 3/4 cup fresh or frozen and not thawed
blueberries, For the Sauce: 2 cups fresh or frozen (but not thawed) blueberries, 2
1/4 cups pure honey, 1 teaspoon grated lemon peel, 2 tablespoons freshly
squeezed lemon juice
Preparation Instructions:
Make the sauce by pouring the blueberries, honey, lemon peel, and lemon juice
into a medium saucepan over medium-high heat. Bring to a boil and reduce the
heat. Simmer, stirring often, for about 15 minutes, or until thickened. Preheat a
large non-stick skillet over medium heat. In a small mixing bowl, stir together the
flours, sugar, baking powder, baking soda, and nutmeg. In a large mixing or batter
bowl, stir together the ricotta, egg, egg white, buttermilk, grated lemon peel, and
lemon juice. Add the flour mixture a little at a time until just combined. Brush the
skillet with 1/2 teaspoon oil. Pour about 1/4 cup of batter in the skillet for each
pancake, sprinkling blueberries on top just after pouring. Cook until bubbles form
all over the pancake, then turn and continue cooking until golden. Repeat until all
the batter is gone. Serve pancakes with warm sauce spooned over them.

4. Hunters Chicken Saute
Chicken, mushrooms, onion, white wine, brandy, tomatoes, parsley, and tarragon
make this a splendid meal.
Servings: 6
Cooking Time: 60 minutes
Difficulty Level: Average
Ingredients:
1 chicken (about 3 lbs.) cut into 8 pieces, 3 tablespoons oil, 4 tablespoons butter,
Salt, Freshly ground pepper, ½ lb. fresh mushrooms, sliced, ¼ cup chopped onion,
½ dry white wine, 1 tablespoon all-purpose flour, 1 cup chicken or veal stock, 2
tablespoons brandy, 4 tomatoes, peeled, seeded, and chopped, 1 tablespoons
chopped fresh parsley, 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried
tarragon)
Preparation Instructions:
Pour the oil and half the butter into a large skillet placed over high heat. Once the
oil is warm, add some of the chicken pieces and brown on every side. Remove
from the skillet and brown the remaining pieces. Return the drumsticks and
thighs to the skillet, cover, and reduce the heat to low. Simmer for 10 minutes.

5. Add the breast and wings and simmer another 15 minutes, or until all the chicken
is tender. Remove from the skillet and place on a platter. Tent the platter with foil
to keep the chicken warm. Pour the mushrooms into the skillet and sauté for 8
minutes. Remove the skillet from the stove. Drain most of the fat from the pan.
Add the onion and sauté over medium heat until golden. Add the wine. Increase
the heat and simmer until evaporated. Add the flour and cook for 1 minute. Add
the stock and simmer until thickened. Pour the brandy into a ladle and carefully
flambé it. Add it to the flour mixture. When the flames disappear, add the
tomatoes, parsley, and tarragon. Season with salt and pepper and simmer
another 10 minutes. Place the chicken back in the skillet, add the mushrooms,
and simmer 3 minutes.
Salmon with Blueberry Butter
The salmon cooks up tasty and delicious, but the blueberry butter served with the
fish is what makes it special.
Servings: 4
Cooking Time: 15 minutes
Difficulty Level: Average

6. Ingredients:
For the Blueberry Butter: 4 oz. butter (room temperature), ½ lemon rind, grated,
2 oz. fresh blueberries (chopped), 1/8 teaspoon fresh thyme leaves, 1 green onion
(chopped), Pepper (freshly ground), For the Salmon: 2 tablespoons butter, ½
teaspoon chopped shallots, ¼ cup fresh thyme leaves, 4 salmon fillets (about 6 oz.
each), All-purpose flour, 4 oz. dry Vermouth, Blueberry butter (see recipe above),
4 oz. walnuts, 1 tablespoon chopped fresh parsley
Preparation Instructions:
Make the blueberry butter a day ahead by beating the butter until creamy. Add
the rind, blueberries, thyme, onion, and a little pepper and stir until blended.
Chill. Melt butter in a large skillet over medium high heat. Add the shallots and
thyme and sauté for 2 minutes. Lightly dust the salmon with flour. Add the fish to
the skillet, flesh side facing up. Cook until colored, then turn. Add the Vermouth.
Top each fish fillet with about ½ oz. of the blueberry butter. Cover, reduce heat,
and simmer gently until fish is cooked through. Sprinkle the salmon with walnuts
and parsley just before serving.
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