Gherkin pickles give burger patties zest and life in this simple healthy food recipe tat turns ordinary ground meat to a gourmet treat. Onions, garlic, flat leaf parsley, lemon, salt and pepper are also added to flavor the patties. This is a great way to turn flavorless meat to something more special or as an alternative to regular burgers and other healthy meals.
Ingredients:
1 small onion, finely chopped
2 garlic cloves, minced
6 small gherkin pickles, finely chopped
1 lb. ground beef
1 bunch flat leaf parsley, chopped
Grated zest from 1 lemon
Salt
Freshly ground pepper
Hamburger buns
Hamburger toppings
Directions:
1. Preheat the grill.
2. In a large bowl, blend together the onion, garlic, pickles, beef, parsley, and lemon zest. Season with salt and pepper. Shape this mixture into 4 hamburger patties.
3. Place patties on the grill and cook about 5 minutes per side.
Another way to enjoy the universally loved and for every popular healthy recipes for desert carrot cake is to make them into lovely cupcakes. Carrot cake cupcakes are also easier to transport for picnics, potluck, children’s party, or when giving it away as a present.
This recipe makes 24 regular cupcakes. You can decorate it with candy sprinkles or sugar glaze anyway you like to suit the occasion after frosting the carrot cake cupcakes with cream cheese frosting with your other healthy meals.
Ingredients:
2 cups sugar
1 1/2 cups vegetable oil (yes, you read that right. That's what makes them oh so moist and delicious!)
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
4 teaspoons vanilla extract
Directions:
1. Preheat oven to 325 degrees. Grease and flour muffin tins (do not use muffin tin liners for this recipe due to high oil content). Set pan aside.
2. Beat sugar and vegetable oil in bowl using an electric mixer until combined. Then add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg. Slowly add into sugar and oil mixture. Stir in carrots, chopped pecans and raisins (if using).
3. Pour batter into prepared muffin tins, dividing equally. Bake about 30 minutes (check for doneness by inserting a toothpick into the center of the cupcake; it should come out clean). Remove from oven and let cool about 10 minutes. Run a knife around the edge to loosen each cupcake, and remove cupcakes from pans. Place on a rack to cool completely. When cool, frost with Cream Cheese Frosting.
4. To make cream cheese frosting, mix powdered sugar, cream cheese, butter, and vanilla extract in a bowl of an electric mixer. Beat all ingredients until smooth and creamy. Spread onto cooled cupcakes.
A perfect excuse to eat chocolates for breakfast, chocolate raspberry muffins is perfectly moist and delectable and will make any morning feel special with your other healthy meals. This is best made on a weekend morning when you have time to indulge and luxuriate over breakfast and savor every sip of your coffee as you bite into these warm and fragrant muffins.
Adapted from Coasting and Cooking by Barbara Williams, for every flavorful healthy recipes for muffins are dotted with chocolate chips and vibrant raspberries that will put light into your tired and sleepy eyes.
Ingredients:
1/2 cup butter (nearly melted)
1 cup granulated sugar
2 eggs
1 cup sour cream
1 teaspoon almond extract
1 teaspoon pure vanilla extract
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 cups all purpose flour
2 cups frozen (unthawed) or fresh raspberries
1 cup chocolate chips
Directions:
1. Preheat the oven to 350 degrees F. Coat a muffin tin with nonstick spray or line with cupcake papers.
2. In a large mixing bowl, combine butter, sugar, eggs, sour cream, almond extract, and vanilla extract until smooth. Add the baking powder, baking soda, salt, and flour. If the batter looks runny, add a tablespoon or two more flour. Batter should be fluffy, light, and hold its shape. Don’t over-stir.
3. Fold in the raspberries. Pour the batter into the prepared muffin pan. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
For every invigorating healthy recipes adapted from Strictly Fish by The Northwest Fisherman’s Wives’ Association, this is a flavorful stew made with scallops, shrimps, and fish seasoned with bacon, butter, onions, celery, lemon, Tabasco sauce, Worcestershire sauce, garlic, tomatoes, catsup, curry powder, salt, and sherry. Subtly spicy, tangy, with just a hint of sweetness, ocean stew is a feast in a bowl and can be served as an appetizer, side dish or entrée.
This makes a healthy and light meal served with crusty bread and some salad. The seasonings are simmered until thick and the seafood are cooked in the flavorful liquid for a few minutes so as not to overcook them. The seafood remains succulent and juicy and makes for a satisfying healthy meals.
Ingredients:
12 slices bacon, chopped
1 cup chopped onion
1 cup celery
½ lemon, sliced thin
1/8 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
2 garlic cloves, sliced thin
5 cups chopped tomatoes in liquid
¼ cup catsup
¼ teaspoon curry powder
2 teaspoons salt
1 lb. scallops
1 lb. raw shrimp, cleaned and deveined
1 lb. Red Snapper or Long cod
2/3 cup sherry
4 tablespoons butter
Directions:
1. In a large pot, cook the bacon. Add the onion and celery and sauté for 5 minutes, or until tender. Add lemon, Tabasco, Worcestershire, garlic, tomatoes, catsup, curry powder, salt, and 1 quart of water. Simmer gently for 30 minutes.
2. If the scallops are big, cut them in half. Add the scallops, shrimp, fish, sherry, and butter. Cook for 10 minutes, or until the fish flakes easily with a fork.
Because venison is lean meat that is low in fat, one of the common problems when cooking venison is that it dries quickly resulting in tough meat. Stewing is one of the best methods for cooking healthy food recipes because it makes the meat tender and keeps it moist.
For every healthy recipes adapted from “Wild Game and Country Cooking” by Timothy Manion, cubed venison is dredged in flour and seasoned with salt, pepper and dried thyme then browned in olive oil and stewed in apple cider and apple cider vinegar together with potatoes, carrots, onions, and celery.
Ingredients:
2 lbs. venison stew meat, cut into 1 in. cubes
2 tablespoons all purpose flour
2 teaspoons sea salt
¼ teaspoon freshly ground pepper
¼ teaspoon dried thyme
3 tablespoons olive oil
2 cups apple cider
1 to 2 tablespoons apple cider vinegar
3 potatoes, quartered
4 carrots, cut into 1 in. long pieces
2 onions, sliced
1 celery stalk, cut into ½ in. long pieces
Directions:
1. In a shallow baking dish, combine the flour, salt, pepper, and thyme. Dredge the venison in this mixture and shake off any excess.
2. Pour the oil into a 4 ½ quart Dutch oven placed over medium high heat. Once the oil is warm, add the venison and brown on every side. Drain the meat on paper towels and remove any fat from the Dutch oven.
3. Return the venison to the Dutch oven and add the apple cider, apple cider vinegar, and ½ cup of water. Stir and bring to a boil. Reduce heat, cover, and simmer for 1 ¼ hours, or until the venison is almost tender.
4. Add the potatoes, carrots, onions, and celery and cook until vegetables are tender, about 30 minutes.
You don’t need an oven to bake apples. You can use your trusty crock pot to make a delectable and aromatic apple dessert that is as delicious as apple pie, without the fattening crust. This also makes a beautiful, tender, and subtly crunchy for everyhealthy recipes forside dish to roast chicken or turkey. Use slightly sour or tart crisp apples to make this recipe. Contrasted with the sugar and cinnamon, the taste is simply divine.
Serve this with some vanilla ice cream and other healthy meals and you'll have an elegant and exquisitely sumptuous dessert.
Ingredients:
¾ cup raisins
6 baking apples (cored)
2 tablespoons butter (melted)
¼ cup packed brown sugar
3 tablespoons chopped walnuts
½ cup + water
Directions:
1. Pour the raisins into a bowl and cover with water. Let them sit and plump up for 15 to 25 minutes.
2. Drain the raisins. In a bowl, blend together the butter and brown sugar. Add the raisins and walnuts. Spoon this mixture into each apple core.
3. Place the apples in the crock pot, stem side up. Add ½ cup of water. Cover and cook on low for 6 to 8 hours.
Healthy food: The squid has nothing to brag about when it comes to looks. Indeed, it has been the antagonist in many a monster movie. As ugly as it may be to gaze upon, this sea creature brings a delightful touch of the ocean to your healthy mealsat an affordable price.
Ingredients:
1 pound of fresh calamari
2 cloves of garlic
3 tablespoons of oil
1/2 pound of red skin potatoes
1/4 pound of green beans
2 heads of Furze
2 large handfuls of basil leaves
1/4 cup of walnuts toasted
1 lemon
Directions:
1. Dice the potatoes up into small pieces and boil them in salt water. Snip the green beans into inch long segments and then drop them into boiling salted water for 30-45 seconds. Use the inner heads of the furze and clean the basil.
2. Toast the walnuts in an oven set to 300-350 degrees. Put the walnuts in a collander over the sink to get rid of the skin. Put the garlic in a blender with a little vegetable oil. Add the basil and a little salt and cover it up on low speed to puree. Put in the walnuts and largely pulse it. Set the basil walnut pesto to the side.
3. Chop off the tentacles of the calamari and pull out the head and stomach as well as the quill, the ink and the beak.
4. Saute the calamari in a pan with a little cooking oil. Season with salt. Cook it for a minute and a half.
5. In a separate bowl, prepare the salad. Add the vegetables and the basil walnut pesto to the furze lettuce. Mix the salad together and then plate it. Place the calamari on top of the pesto salad and squeeze a few drops of lemon over top.
A crab cake is an American healthy food dish composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Occasionally other ingredients such as red or green peppers or pink radishes are added, at which point the cake is then sauteed, baked, or grilled and then served with other healthy meals. Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the state of Maryland and the city of Baltimore.
Ingredients:
1.8 oz. crab meat
1 cup jelly made of beef fond
diced vegetables (carrots, leek, celery, and zucchini)
pistachios
string beans
dried vegetables
tomato sauce
1 teaspoon liquid sour cream
1 teaspoon olives
2 teaspoons verjuice (juice made from unripe grapes)
Directions:
1. Prepare a jelly with beef fond and verjuice. Season. Add the diced vegetables and pistachios.
2. Place the meat from the crab in circles on a metal dish. Cover with jelly and refrigerate.
3. Place the tomato sauce with the olives and string beans on the dish. Garnish the crab with some sour cream and dried vegetables.
A light and chic main course that only takes fifteen minutes to prepare, Salmon express is a modest but elegant healthy food you can serve for dinner when you’ve run out of time and ideas but still wish to enjoy a gourmet meal. Ideally, use Norwegian salmon to make sure you get a good quality salmon, which is essential for this recipe. For an uplifting gustatory experience, serve this with a glass of Cahors, Cotes du Rhone Rose or Chassagne Montrachet Blanc.
This can also be served as first course or as Hors d'oeuvres in cocktail parties and other healthy meals.
1 teaspoon black olive tapenade (ground olive puree)
mayonnaise with olive oil
basil
thyme
lemon
savory
chervil
chives
salt
pepper
mesclun (chervil, arugula, leafy lettuces and endive in equal proportions)
garlic
olive oil
Directions:
1. For this recipe, you need tapenade, which is spread on the middle of the dish. You can buy tapenade in a jar or make your own and store in the fridge for later use. Finely chop black olives and capers, then pound or puree them in a food processor, adding olive oil little by little until you get a thick paste.
2. Cut the Norwegian Salmon into very thin slices and place them nicely on top of the tapenade, which is spread on the center of the plate. Prepare a mayonnaise sauce using fresh herbs of basil, thyme, lemon and chervil. Whip up the mayonnaise with olive oil and the fresh herbs.
3. Season the top of the salmon with salt and a pinch of pepper to make it nice and spicy. Brush the salmon with the mayonnaise sauce. Cook the dish on the salamander stove or the grill in your oven. Two minutes is enough under the salamander as the salmon is very finely cut. It should turn into a white yellowish color.
4. Place a flourish of lettuce, lemons, and chives on the center of the dish to set it off. Add basil and flat parsley. Sprinkle with chopped chives which will heighten the flavor.
5. To make the basil-based sauce: mix finely chopped basil, olive oil, and a hint of chopped garlic. Drizzle on the salmon dish. Be careful when serving the warm plate. Enjoy!
Warm potato waffles and no-bake apple cake make a heavenly combination for a heavy and satisfying healthy food breakfast. Serve it with vanilla ice cream and it makes a divine dessert. Pair it with Damassine liqueur, which is made of wild plums, for a completely sublime gourmet meal.
Chef Georges Wenger has created an inspired dish with simple ingredients that are readily available in most kitchens and local markets that can be considered as one of your healthy meals.
Ingredients:
Waffle:
3 1/2 oz. potato puree
1 ½ tablespoons butter
1 ¾ tablespoons flour
1 egg
1 1/2 tablespoons milk
2 tablespoons sugar
1 lemon peel
Apple cake:
4 apples
3 1/2 oz. caramel
2 tablespoons sugar.
1 ½ tablespoons butter
1 lemon juice
Ice-cream:
1 cup milk
4 yolks
12 1/2 teaspoons sugar
1/2 cup heavy cream
1 ½ tablespoons
Damassine plum
Directions:
1. To make the batter, mix the potato puree, flour, eggs, sugar, and butter until you get a thick, creamy and even consistency. Pour the waffle batter in the waffle maker. When they are ready, take the waffles out of the grill and cut them up according to their borders.
2. Meanwhile put a lump of butter in a preheated frying pan. Sauté apple slices adding sugar. Add a hint of lemon juice. Let it cook until all the moisture has evaporated.
3. In a buttered baking dish pour some caramel to cover the bottom and line it with the slices of sautéed apples. Mince some fresh apples (not too fine) and place it on top. Separate the cake from the mold or baking dish, turning it upside down quickly and placing the cake in the center of plate.
4. Place the potato waffle on top of the cake as a garnish. Put a scoop of vanilla ice cream on the side. Garnish with a sprig of mint, a slice of dried apple and a little line of caramel which will bring out the caramel of the apples. Finish off with a drop of reduced apple juice to give a boost to the apple flavor.
This is a creative and unusual way to prepare lobster and not so difficult to make. If you’re tired of the usual sautéed prawns or grilled lobster, for every healthy recipes out and surprise your family and guests with its ingeniousness. Almonds are usually sprinkled over ice cream or used as a crust for pastries and other sweets. In this savory recipe, sliced or flaked almonds are used as a crust to cover the prawn or the lobster, giving it a nutty texture and awesome flavor.
Once you bight into the prawn and almond ball, you won’t get enough of this impressive dish and will make it again and again with other healthy meals. For this recipe you can use either prawns or lobster, depending on availability and your preference. Of course, fresh seafood is best and frozen seafood will not compare.
Ingredients:
4 royal prawn (caliber 5/7)
3 1/2 oz. pistachios
0.42 cups pistachio oil
3 1/2 oz. crushed almonds
1 egg yolk
1 oz. butter
0.42 cups prawn fumet
2/3 cup cream
2 tomatoes
1 flat parsley leaf
sea salt, pepper
Directions:
1. Finely ground the pistachios. Place the tomatoes in boiling water for a minute. Slice them into shreds then sauté in butter.
2. Spread the almonds on a dish. Next, place a prawn on it, season it with salt, dab it with some egg yolk, then finally, covering it with the pistachio. Fry in a little clarified butter heated nice in a frying pan for about 1 minute for each side or until the almonds are gold covered. 3. Prepare a pistachio cream by mixing some pistachios, prawn flavoring, and a dash of cream. 4. To serve: Sprinkle some pistachios around about the edges of a serving plate. Pour a spoonful of pistachio cream in the middle of the plate. Place the prawn on top of the cream. Set beside it a prawn carcass. Place in the middle some tomatoes then add some drops of pistachio oil alongside the prawns. Then finally, place the parsley leaf close to them. Voila! Ready to serve.
One of the best healthy meals: John Dory has a meaty creamy-white boneless flesh, firm and delicately flavorful. It is a popular ingredient among Michelin chefs because it goes well with a variety of ingredients and the bones in its head also make an excellent stock.
To every healthy recipes that the chic and legendary Deauville Normandy Barrière Hotel, John Dory fillets are grilled and served with an onion compote and luscious tomato sauce.
Ingredients:
8 red tomatoes (cut in quarters and put through the vegetable mill)
1 teaspoon cornstarch
1 hazelnut-sized scoop of butter
4 John Dory fillets (skins removed, about 0.31 lbs. each)
2 large onions (cut in slices, marinated in 2 cups red wine)
3 ½ tablespoons brown sugar
1 ¾ tablespoons granulated sugar
1 tablespoons acacia honey
Directions:
1. Marinade the onions in the red wine the evening before serving. In a saucepan place the chopped onions, add the wine, white sugar, and brown sugar. Put in the fridge for 24 hours to marinate. Next morning, simmer in a low flame for three hours, or until they get the consistency of a compote. Add honey to glaze. Let simmer on a low flame until all the honey is melted and blended in. Set aside.
2. To prepare the tomato sauce, chop tomatoes into quarters and remove the core. Extract all their juices using a food or vegetable mill. Place the liquid in a saucepan and cook in a low flame to reduce in half and get a thick consistency. Add a slice of butter. Season with salt and pepper.
3. Season the fish filets with salt on one side and salt and pepper on the other side. On a plate put a little sunflower oil and dip the fish in it. On a hot grill, cook the fish filet on both sides until it takes a nice brown color. Once it is nicely grilled, place in a platter that is slightly greased with butter. Place it in the oven on thermostat six, on medium heat for four minutes to finish cooking.
4. Reheat the tomato sauce and onion compote. Place onion compote in the middle of the dish. Place the John Dory filets on top of the onion. Pour tomato sauce around the dish and garnish with dill.
Inspired by the classic molded and layered French dessert known as charlotte, for every healthy recipes that gilt-head sea bream and eggplants is prepared and presented in the same elegant style as the popular dessert. While the charlotte is defined by lining a round mold with sponge cake, layering it with ladyfingers and filling it with custard or mousse, adding whipped cream and further thickening the preparation with gelatin and a crust of bread crumbs, this recipe does the same method but using savory instead of sweet ingredients and perfect after eating other healthy meals. The result is a layer of flavors that gives a pleasant contrast and curious surprise when you slice and bite into it.
1. Slice fish into filets and cut diagonally into smaller bite-sized pieces. Steam zucchini flowers for five minutes.
2. Peel tomatoes and chop into small cubes. Chop shallots finely. Brown shallots in olive oil and sauté tomatoes. Season with salt and pepper.
3. Peel eggplants and cut them into round slices. Fry in hot olive oil and brown eggplants a little. Place on paper towel to absorb oil. Arrange the cooked eggplants in a small round mold and layer like rose petals. Sprinkle chopped basil inside the eggplant mold. Place some sautéed tomatoes on top and add another layer of chopped basil. Lay out two pieces of fish on top. Cover with an eggplant slice and enclose the charlotte mold. Cover with a plastic film and cook in the steam oven for 12 minutes.
4. To make the sauce, reduce the remaining sautéed shallots and tomatoes with some white wine to make a compote sauce. Season with some salt and pepper.
5. Place the charlotte on a plate, inverting the mold. Spread sauce around the charlotte and put some on top. Decorate with the steamed courgette flowers.
