Healthy Recipes To Energize Your Day

February 7th, 2017   admin   Uncategorized Tags: , , , , ,

Many people find it difficult to lose weight, thus they need to find healthy alternatives to the foods that they love in order to lose weight.  Having a healthy diet is one way to shed a few pounds by focusing more on eating meals that contain vitamins and minerals also staying away from any meals that contain carbohydrates. By focusing on a healthy diet, you can gain more energy and improve your health. We have listed alternative choices for your breakfast, lunch, dinner and desert help you get started.

Breakfast:

Yogurt Parfait

 

Ingredients :

 

  • 2 cups of vanilla yogurt
  • 1 cup of granola
  • Add your favorite fruits (strawberries, blueberries, blackberries, raspberries, bananas, and etc.)

Directions:

Combine the vanilla yogurt, the granola, and your favorite fruits.

Lunch:

Smoky Kale Salad

 

 

Ingredients:

  • 1 bunch of green kale, stemmed and leaves roughly chopped
  • 1 bunch of red kale, stemmed and leaves roughly chopped
  • ½ cup chopped pecans
  • ¼ apple cider vinegar
  • 1 tablespoon honey
  • 1 ½ teaspoon chipotle pepper powder
  • 1 ½ teaspoon smoked paprika
  • 1 teaspoon liquid amino acid
  • 1 avocado

Directions:

Combine green kale, red kale, pecans, apple cider vinegar, honey, chipotle pepper powder, paprika, and liquid amino acid together in a bowl. Massage the kale mixture together using your hands until leaves are evenly coated and starting to soften, about 3 minutes; fold in avocado.

Dinner:

Salmon

 

Ingredients:

  • 1 teaspoon olive oil
  • 6 small potatoes
  • 10 spare asparagus
  • 2(8 ounces) skinless, bone-less, center cut salmon fillets
  • Salt and ground pepper
  • 1 teaspoon extra-virgin olive oil

Directions:

 Preheat oven to 400 degrees F (200 degrees C).

  1. Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. Coat each piece of parchment with olive oil on both sides.
  2. Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  3. Bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.
  4. Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
  5. Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting open parchment. The salmon is done when it flakes easily with a fork.

Desert:

Peanut Butter Thins

Ingredients:
Nonstick baking spray
1/2 cup all-purpose flour
1/2 cup whole wheat or white whole wheat flour
1/4 cup rolled oats
1 tablespoon wheat germ
2 teaspoons chia seeds, optional
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/3 cup creamy natural peanut butter
1/3 cup packed light brown sugar
3 tablespoons vegetable oil
1 large egg white
1 ounce bittersweet chocolate, melted (about 2 small squares)

Directions:
Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil with a 1-inch overhang on all sides. Spray lightly with baking spray.
Combine both flours, oats, wheat germ, chia seeds if using, salt and cinnamon in a medium bowl. Set aside.
Combine the peanut butter, brown sugar, vegetable oil and egg white in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the dry ingredients and beat on low until a wet and sandy mixture that holds together when squeezed. Turn the dough out into the prepared pan and press into an even layer. Bake until golden, 25 to 30 minutes. Let cool completely. Drizzle with the chocolate. Let the chocolate harden and break into eighteen 2-inch even pieces

By:
Emily Fermin

 

 

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