Diet Recipes


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You can support your healthy system and diet recipes, changing the way humans use natural resources, is a perception, and our perceptions are projections.

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Diet Recipes

  1. 1. Diet RecipesThe “success” of a diet recipe could probably be measured if it achieves thedieter’s chosen health objective or goal: whether it’s to lose weight, control bloodsugar or lower cholesterol levels. Other very important factors to consider is if thedish 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 beprepared?Though various food companies are committed to creating delicious low-calorie,high-protein, low- or zero-carb dishes, and even have delivery service, to beconsuming this for an extended period can become quite expensive. A number ofdiet plans aggressively marketed on books and TV by celebrities specify dishes toconsume, dictate food portion sizes and observe rigid menu combinations.Though the success level of what these programs promise is high, one has toconsider what happens after the diet is over? More often than not, after any dietprogram, 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 andtextures of your favorite dishes with your goal. In this manner, one doesn’t feel
  2. 2. like he or she is on a diet and is just eating normally. This results in a more longterm benefit. Ideally, there should be options for most if not all meal parts fromsoups to main courses, appetizers to salads, desserts to beverages so that eachworks hand in hand with the overall health goal as well as ensure a variety ofoptions. Breakfast, lunch, dinner and snack options should be carefullyconsidered too as the benefits add on to one another if sensible eating isconsistently practised throughout the day and not only for one or a couple ofmeals. A simple way to achieve variety is to just make simple healthy ingredientsubstitutions 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 isrecommended to make healthier lifestyle changes instead in one’s eatingpatterns. If this is done, the transition to better living through food consumptionis more seamless and long term. However, if one is so used to an unhealthyeating lifestyle, munching on high fat, high-calorie and cholesterol food, go slowand start with incorporating healthier food items gradually rather than do a 180degree turn.Blueberry and Ricotta PancakesHeres a uniquely healthy and delicious breakfast, perfect for special occasions.
  3. 3. Servings: 4Cooking Time: 40 minutesDifficulty Level: AverageIngredients:1/2 cup whole wheat pastry flour, 1/4 cup all-purpose flour, 1 teaspoongranulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2teaspoon 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 squeezedlemon juice, 2 teaspoon canola oil, 3/4 cup fresh or frozen and not thawedblueberries, For the Sauce: 2 cups fresh or frozen (but not thawed) blueberries, 21/4 cups pure honey, 1 teaspoon grated lemon peel, 2 tablespoons freshlysqueezed lemon juicePreparation Instructions:Make the sauce by pouring the blueberries, honey, lemon peel, and lemon juiceinto a medium saucepan over medium-high heat. Bring to a boil and reduce theheat. Simmer, stirring often, for about 15 minutes, or until thickened. Preheat alarge non-stick skillet over medium heat. In a small mixing bowl, stir together theflours, sugar, baking powder, baking soda, and nutmeg. In a large mixing or batterbowl, stir together the ricotta, egg, egg white, buttermilk, grated lemon peel, andlemon juice. Add the flour mixture a little at a time until just combined. Brush theskillet with 1/2 teaspoon oil. Pour about 1/4 cup of batter in the skillet for eachpancake, sprinkling blueberries on top just after pouring. Cook until bubbles formall over the pancake, then turn and continue cooking until golden. Repeat until allthe batter is gone. Serve pancakes with warm sauce spooned over them.
  4. 4. Hunters Chicken SauteChicken, mushrooms, onion, white wine, brandy, tomatoes, parsley, and tarragonmake this a splendid meal.Servings: 6Cooking Time: 60 minutesDifficulty Level: AverageIngredients: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, 2tablespoons brandy, 4 tomatoes, peeled, seeded, and chopped, 1 tablespoonschopped fresh parsley, 1 tablespoon chopped fresh tarragon (or 1 teaspoon driedtarragon)Preparation Instructions:Pour the oil and half the butter into a large skillet placed over high heat. Once theoil is warm, add some of the chicken pieces and brown on every side. Removefrom the skillet and brown the remaining pieces. Return the drumsticks andthighs to the skillet, cover, and reduce the heat to low. Simmer for 10 minutes.
  5. 5. Add the breast and wings and simmer another 15 minutes, or until all the chickenis tender. Remove from the skillet and place on a platter. Tent the platter with foilto keep the chicken warm. Pour the mushrooms into the skillet and sauté for 8minutes. 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. Increasethe heat and simmer until evaporated. Add the flour and cook for 1 minute. Addthe stock and simmer until thickened. Pour the brandy into a ladle and carefullyflambé it. Add it to the flour mixture. When the flames disappear, add thetomatoes, parsley, and tarragon. Season with salt and pepper and simmeranother 10 minutes. Place the chicken back in the skillet, add the mushrooms,and simmer 3 minutes.Salmon with Blueberry ButterThe salmon cooks up tasty and delicious, but the blueberry butter served with thefish is what makes it special.Servings: 4Cooking Time: 15 minutesDifficulty Level: Average
  6. 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, ½teaspoon 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 parsleyPreparation Instructions:Make the blueberry butter a day ahead by beating the butter until creamy. Addthe 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 andthyme and sauté for 2 minutes. Lightly dust the salmon with flour. Add the fish tothe 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 walnutsand parsley just before serving.OTHER LINKS:hidden flag cakemake your own wasabi peaskeurig b60 coffee maker single servetypes of chili peppersmake cake mix better