For many people, making healthy recipes seems too difficult and time consuming…
But with some advance planning and some basic knowledge of nutrition, it is easy to create a week’s worth of healthy meals that you and your family will love.
The key to creating delicious and healthy meals for the family is planning …and lot’s of it!
Planning ahead of time an entire week of healthy recipe meals is the best way to create dishes you can be proud of, while keeping cost and time commitment to a minimum.
So below are amazing tips you can use to make healthy meals all the time.
Healthy Recipe Tip #1:
Using convenient appliances such as slow cookers and microwaves can be a huge time saver when planning and preparing meals.
There are many delicious and healthy recipes that can be started in the morning and left to cook all day in a crock pot or slow cooker.
These are great choices for working families.
In addition, making the meals ahead of time on the weekend and heating them in the microwave is a great way to stretch both your food and your time.
There are many microwavable healthy meals you can make at home, and single serving microwave safe containers allow every member of the family to eat on their own schedule.
When planning the meals for the week, it is a good idea to create a chart listing each day’s menu and each days’ schedule.
Here’s a smart tip…plan the quickest and easiest to prepare meals for the busiest days of the week.
Healthy Recipe Tip #2:
Get your family involved in creating the week’s meal plan by asking for their input and noting everyone’s favorite foods.
It is still very important to eat healthy meals, so that (of course) does not mean eating pizza every night or having ice cream for dinner.
But involving your spouse and children in healthy recipe planning, you’ll help to increase their interest in healthy eating right away.
It is also a good idea to get your entire family involved in the preparation of the meals.
Even children too young to cook can help out by setting out the dishes, chopping vegetables, clearing the table and washing the dishes.
Healthy Recipe Tip #3:
Cooking large quantities of healthy food recipes – and freezing the leftovers – is a easy way to save time. C
ooking large amounts of stews, soups, pasta, chili and casseroles can be a huge time saver.
Making double and even triple batches of these staple foods, and freezing the leftovers for later use, is a great way to save both time and money.
When freezing leftovers, however, it is important to label the containers carefully, using freezer tape and a permanent marker.
Try to keep the oldest foods near the top to avoid having to throw away expired items.
Stocking up on meats when they are on sale is another great way to use that valuable freezer space.
Stocking up on such easily frozen foods as chicken, turkey, ground beef, steaks, roasts and chops is a great way to make your food dollar stretch as far as possible while still allowing you and your family to enjoy delicious healthy meals every day.
Healthy Recipe Tip #4:
Keeping a well stocked pantry is as important as keeping a well stocked freezer.
Stocking the pantry with a good supply of staple items like canned vegetables, canned fruits, soup stocks and the like will make healthy recipe preparation much faster and easier.
Stocking the pantry can save you money as well as time. Grocery stores are always running sales, and these sales are a great time to stock up.
Buying several cases of canned vegetables when they are on sale, for instance can save lots of money and provide the basic ingredients for many nutritious, easy to prepare meals.
Examples of great staples to stock up on include whole grain cereals, pastas, tomato sauce, baked beans, canned salmon, tuna and whole grain breads.
It is easy to combine these staples into many great meals on a moment’s notice.
I hope you found these healthy recipe tips easy as pie!
7 Salad Recipes
7 Delicious and healthy salad recipes
- 3/4 cup sugar 1 lg. head cabbage
- shredded/not chopped 2 lg red onions
- thinly sliced Hot Dressing
- see below Stir sugar into cabbage.
Stir sugar into cabbage.
Place half of the cabbage in a large bowl. Cover with onion slices.
Top with the remaining cabbage. Pour boiling hot dressing over slowly.
Do not stir.
Cover and refrigerate at once.
Chill 24 hours.
Stir well before serving.
- 1 teaspoon celery seeds
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 cup cider vinegar
- 1 teaspoon dry mustard
- 1 cup oil
Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
Bring to a rolling boil. Add oil, stirring, and return to rolling boil. Makes about two cups.
Adreana’s Greek Pasta Salad
- 1 pound rotini
- 1 pound boneless skinless chicken breasts
- 3 stalks celery
- chopped 1 red bell pepper
- chopped 2 1/4 ounces black olives
- sliced 4 ounces feta cheese
- drained & crumbled 3 green onions
- Finely sliced 16 ounces Italian salad dressing
Cook chicken in water to cover with 1 bay leaf.
Bring to boil and cook for 30 min. or until juices run clear.
Cool and remove skins.
Or, you can cook chicken in frying pan until cooked through.
Cut into bite size pieces. Cook noodles and drain. Add all ingredients and mix well.
I use only about half the bottle of dressing and then put the rest on the table if someone wants more.
Serve warm or cold.
Aegean Artichoke & Penne Pasta Salad
- 6 fresh baby artichokes
- 1/4 cup lemon juice 1/2 pound penne pasta
- 1/2 cup tomato juice
- 2 tablespoons olive oil Juice of one lemon
- 2 cloves garlic — minced
- 3 tablespoons fresh parsley
- 3 tablespoons fresh basil — or 1 tsp. dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh tomato — chopped
- 1/2 cup olives — Kalamata
- 2 tablespoons capers 1/2 cup feta cheese — optional
1. Cut stems off artichokes.
Peel off tough outer leaves to reveal yellow-green hearts.
Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl.
Add artichokes to lemon water and toss to prevent discoloration.
Steam artichokes until tender, about 20 minutes.
2. In a large pot, bring 2 quarts water to a rapid boil.
Add 1 teaspoon salt and penne.
Cook penne until al dente, about 10 minutes.
Drain and rinse with cold water.
3. To make salad dressing:
combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds.
4. Toss together
artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well
ANOTHER BEAN SALAD
- 1 cup Sugar
- 1/2 teaspoon Salt
- 1 cup Vinegar
- 16 ounces Green beans, can — drained
- 16 ounces Yellow beans, can — drained
- 16 ounces Lima beans, can — drained
- 16 ounces Garbanzo beans, can — drained
- 16 ounces Red kidney beans — drained
- 1 each Green pepper — slivered
- 4 each Celery — sliced
- 3 each Onions, medium — sliced thin
Combine sugar, salt vinegar in pan, bring to boil for 1 min.
Toss all other ingredients together and pour the vinegar mixture over them.
Marinate for 24 hrs in refrigerator, stirring occasionally.
- 16 oz. pkg fresh/frozen cheese tortellini
- 4 ounces chopped salami 4 ounces provolone cheese, cut into — 2 x 1/4″ strips
- 11 oz. can corn — drained
- 9 oz. package frozen spinach, thawed — squeezed to drain
- 6 oz. jar marinated artichoke hearts — drained/chopped
- 6 ounce can pitted ripe olives — drained/sliced
- 1 1/2 cups prepared creamy Italian salad dressing
- 1 teaspoon Dijon mustard
- 1/2 cup grated Parmesan cheese
- 2 ounce jar diced pimiento, drained — if desired
Cook tortellini to desired doneness as directed on package; drain, rinse with cold water.
In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives.
In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well.
Pour dressing over salad; toss gently.
Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 – 2 hours to blend flavors.
Just before serving, garnish with pimiento
Apple and Fennel Salad
- 5 ounces Fresh Spinach
- 1 each Small Fennel Head — sliced
- 2 each Medium Granny Smith Apples
- 1 each Small Red Onion — sliced
The Granny Smith apples should be peeled and cubed.
Thoroughly wash spinach, removing fibrous stems.
Dry and place in salad bowl.
Add fennel, apples and onions.
Toss with Celery Seed Dressing.
Trim with fennel tops. 6 servings.
Apple Cider Salad
- 2 packages gelatin powder — unflavored
- 2 cups apple cider
- 1/4 teaspoon salt
- 2 cups apples — diced
- 1/4 cup black walnuts — chopped
- 1 tablespoon chopped parsley cooking oil lettuce leaves — for decoration
1. Put 1/2 cup cold water into a small bowl.
Sprinkle two envelopes (2 tablespoons) of unflavored gelatin on water.
Let stand 5- 10 minutes to soften.
2. Heat 2 cups apple cider until very hot; add salt.
Remove from heat and immediately add softened gelatin.
Stir until gelatin is completely dissolved.
Have a 1 quart mold lightly greased with cooking oil.
Do not use olive oil.
Spoon about 1/2 cup of gelatin mixture into mold and place in refrigerator.
3. Chill remaining mixture until slightly thicker than consistency of unbeaten egg white.
Just before large bowl of gelatin is desired consistency, dice apples and chop walnuts and parsley.
Add this to the gelatin and place into the mold which already has thin bottom layer of gelatin.
Chill until set.
4. Unmold onto serving plate which has been decorated with lettuce leaves; curly endive is a good choice.
Discover The Truths Of Ayurvedic Digestion and Nutrition
Eat well for life with ayurveda: balance your doshas
For a healthy life-style, the ayurvedic way for good digestion and nutrition contains basic simple techniques for preparing ayurvedic meals at home.
Eat Well For Life With Ayurveda
Balance your doshas
For a healthy life-style, the ayurvedic way for good digestion and nutrition contains basic simple techniques for preparing ayurvedic meals at home.
In the days of cupcakes and packaged food, of cuisines ranging from thai to russian, ayurveda cooking is gaining popularity.
The vedic science does not view cooking as a separate entity from nutrition and digestion.
Therefore, the science of ayurveda always suggests an eating sequence.
The process of eating, according to ayurvedic science, is important for the development of a healthy body and mind.
The prime focus is on the consumption of food that can be easily digested while enabling a person to extract the maximum nutritional value from it.
Most health problems stem from improper nutrition and ayurveda is a potent tool of science that heals previous damages and prevents further diseases by food.
The principles of ayurvedic cooking course is based on vedic traditions which harmoniously integrate nutrition, health, wellness, and equanimity between the body and mind.
The concept of a balanced diet in ayurveda is not expressed in terms of protein, carbohydrates, nutrients, but are exhibited by body’s constitution, tissue, properties of food, tastes, quality of food and Ayurvedic Body Types.
In this way, Ayurveda teaches the human race to consume a diet that brings along energy, healing, and balance.
A healthy dinner might give you a picture of bland and dull salads, flavorless bowls of food that might turn you off.
Since the popular notion of healthy food remains to the date that it can’t be delicious and appetizing, we only think of boring dishes like a salad bowl, clear soups and anything that is tasteless.
However, this is not really the case.
You can eat healthy without compromising much on the taste and flavors because going healthy doesn’t really mean banning all the carbs and fat from your diet.
Indian cuisine is all about mouth-watering delicacies, packed with flavorful spices and herbs, cooked in oil and dollops of butter, and perhaps this is one of the reasons why we cannot imagine Indian food and healthy dinner together.
Health and wellness have been dealt comprehensively since ages immemorial.
These dimensions are desirable for a good & bouncy life that offers abilities to fight the challenges of diversity.
If a person suffers in health parameters, then surely his initiatives would be affected and life quality would be deteriorated.
The intelligent minds have therefore always pooled their knowledge and tried to discover ways, methods and products so as to offer the appropriate counselling towards good health.
Ayurveda is a system of traditional medicine that has its origin in indian lands.
The efficacy of this system is well tested through centuries of practice by the sages and practitioners to heal diseases and conditions of different types.
Ayurvedic medicine system is entirely based on leveraging the power of natural herbs and products to as to secure relief in a generic and safe manner.
Such a knowledge base also allowed the development of ayurvedic recommendations towards health and nutrition requirements of humans and thus we find the concepts like ayurvedic healthy recipes!.
Reading “the modern ayurvedic cookbook” was the first time we encountered ayurvedic recipes and it was also one of our first encounters with Indian food.
In fact, it’s not only Indian foods.
The author was born in Africa and now lives in the US, so the recipes are a mixture of traditional Indian, international, African – a beautiful, healthy fusion for anybody.
Each recipe clearly indicates which doshas or constitutions it’s good for.
Indian food may seem intimidating, but these healthy Indian recipes are designed with busy families in mind.
Our secrets to success? stock your spice shelf with all the spices you’ll need and don’t be afraid to use them!
Spices add depth of flavor to quick meals that don’t have the luxury of simmering all day.
Plan, shop and prep on weekends if you can.
Use appliances that make your life easier,slow cooker, food processor, freezer.
And finally, have some easy, go-to recipes you love
Dosa is a breakfast food in southern india, but due to its versatility, it can be enjoyed for lunch, dinner, or as a snack.
It is a crepe made with fermented batter of a blend of rice and black gram lentil.
It is a great source of carbohydrates and protein.
Dosa originated in the state tamil nadu in southern india, but it is popular food item all over the country and across the globe.
References to dosa can be found in literature that dates back to the 1st century AD.
Ancient Hindus knew, thousands of years ago, the intricate connection between our diet and our health.
Even today Ayurveda continues to be a vibrant and personalized path toward a healthier life.
Food is medicinal according to this 5000-year-old science.
A healthy balanced ayurvedic meal, of seasonal foods, stimulates a unique combination of the rasa (six tastes): salty, sweet, sour, bitter, pungent & astringent.
Pumpkin is a great vegetable to eat at any time of the year.
It’s sweet and helps to soothe both vata and pitta doshas, and it’s not so sweet that it will upset kapha.
This veggie will ease and balance digestion, and these pumpkin tacos are a powerhouse of nutrition, vitamins and ayurvedic healing.
You can also switch this recipe up with squash, sweet potatoes, or zucchini – all with great ayurvedic benefits!.
This is ideal to eat for a day after your mung bean soup cleanse as its a key recipe for ayurvedic nutritional healing, especially in illness or detoxing.
If the mung bean cleanse feels too much, you can also just eat kitchari for a period of 1 to 10 days to give your digestion a break.
Book With Secrets to Great Indian Food
Published by thriftbooks , 21 years ago The Ayurvedic Cookbook gives an excellent introduction into ayurvedic nutritional theory, along with a self-exam so that you may determine your dosha.
There is a great index in the back which lists all foods according to their dosha which makes menu planning easier.
For the most part, the recipes are tasty and easy to prepare.
You may find it difficult, however to locate some of the unique indian spices and food items, especially if you are not living in a large metropolitan area.
The maharishi ayurveda website is the source of my links to the vata, pitta and kapha food guidelines and ayurvedic lifestyle tips.
Built on the 120-year-old collective experience of the experts from kairali and some of india’s best culinary minds, this retreat isn’t the run-of-the-mill culinary courses that teach you “how to” work a great dish.
Healing recipes is a journey that starts from beyond the burner and ends on the plate.
It is an opportunity to discover the wonders of food right from plant-to-plate to the various techniques that make food taste good, and the wisdom that can help imbibe the holistic approach to food into your daily life.
The first chapter of healing recipes presents an exciting journey taken with Mexican expert chef vikas seth, progressive cuisine guru chef abhijit saha, indian cuisine specialist, chef arun kumar tr, and the legend and mentor chef manjit singh gill, as they recreate the ancient philosophy of wellness through food, one excellent dish at a time.
If you’re a vata, you tend to have a thinner build, dry skin, a cool body temperature and sensitive digestion.
Your energy comes in bursts; you’re creative and a great conversationalist.
To maintain balance, you need warm, nourishing food with plenty of fat and warm spices.
Easy Indian-inspired kitchari-inspired bowls are just the ticket: lentils, rice and a dollop of rich coconut yogurt will sustain you.
There is no denying that a constant obsession with diets, superfoods, clean-eating, cleanse and detox are a key feature of modern indian millennial lives.
But even as we rattle on about the newest health fad taking over the west, most of us are unaware of the treasure trove that has been passed down to us by our own ancestors.
Ayurveda, an age-old Indian science, has secrets to clean, healthy lives that don’t need you to spend excessively on every new health fad, and can be accessed through one’s everyday kitchen.
The ayurvedic cookbook is one of our favorite cook books of all time.
Partly because we love indian food and it has delicious Indian recipes, and also because of its great introductory chapters that explain individualized healing with food.
Basically kitchari is a traditional indian dish made with rice, moong dal and cooked with indian spices like turmeric powder, hing, ginger & pepper.
It is one of the most nutritious & comfort meal, which has a porridge like texture.
Most importantly, it is a great source of macro-nutrients. It is a wholesome gluten free meal.