I am on a diet and eating healthy. Problem is im getting bored with the same food day in day out. I dont really know how to cook many healthy things. Heres what im doing… Im watching my calories, fat and carbs. I wont go over 1000 calories a day, no more than 15 grams of fat and about 60 carbs but good carbs, absolutley no bad carbs. Ive pretty much been eating protien bars or fruit smoothies for breakfast, turkey sandwiches on lite wheat bread for lunch with strawberries and a ff yogurt or a salad, and chicken, or turkey burgers with veggies or a salad for dinnner. Im bored, someone please give me a new healthy menu in my guidelines! Thanks so much!
oh, and I dont like fish at all!
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Rebecca L - said
March 22 2011 @ 02:46
Ive been on your exact diet(pretty much) for the past 2 weeks and have been eating blueberries when im hungry, theyre so nice and quite filling.
They only have abour 45-50 calories per 150grams which is basically a whole punnet of blueberries.
Theyre so low calories and so good for you and your metabolism.
tarahdoll - said
March 22 2011 @ 02:46
Instead of turkey burgers, use that ground turkey to make turkey tacos or taco salad. Get the healthier tortillas, use lettuce, tomato, onions, etc. Use salsa to season your food since it’s extremely low in calories.
Get some good lettuce leafs. Use either chicken breast or turkey breast and chop up. In a skillet, mix the meat with peppers, onions, vegetables, and your choice of spices and make some spicky lettuce wraps. It’s super easy and can be very healthy.
Sub sandwiches – Get the big deli wheat breads…not just sandwich bread. Bake it in the oven with your choice of low fat cheese for a few minutes and then pile it high with your lean meath, fresh vegetables, peppers, etc. My homemade sandwiches are as good if not better than most deli sandwiches.
Breakfast – make a veggie omelette with egg whites. It’s actually good if you season it properly.
Here a couple things at the top of my head. There are a million ways to cook healthier, but I, like you, get caught in these ruts of eating the same crap. I’m glad you posted this. Maybe I’ll get some ideas too.
THE MAN FROM IOWA - said
March 22 2011 @ 02:46
I eat probably 10 pounds of fresh produce per week:
roma tomatoes
white onions
cucumbers
radishes
watermelon
apples
oranges
grapes
cherries
baby spinach
pineapple
believe me it will cost you but you’ll notice it after a few months where even mcdonalds will taste aweful –goodluck
edward cullen love twilight life - said
March 22 2011 @ 02:46
I think the best healthy food diet choice is eat plenty of vegetables dont eat as much junk food i mean its ok to eat at least 1 bowl of ice cream a day but the more you eat the fatter you get.
violet - said
March 22 2011 @ 02:46
I have been on a healthy lifestyle of eating since Jan. ’08. By having variety of foods and spices helps a lot with boredom.
http://answers.yahoo.com/question/index;_ylt=AgqzUvrdMkZVEbTR8a55zdHty6IX;_ylv=3?qid=20090202111032AAy735W&show=7#profile-info-4a0afae4250b58cfa957a58efeb8a4bfaa
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Black Bean Stew Serves 4
4 medium Yukon (thin skinned) potatoes (or use red potatoes, quartered)
1 1/2 cups baby carrots, each one cut in half
can of S&W Caribbean Black beans (has Red Bell Pepper, Anaheim Chili Peppers, Diced Onion & Lime, Juice in Caribbean Sauce)
can of S&W mexican recipe stewed tomatoes (has green pepper and onion)
1 tbsp chili paste (use Huy Fong Sambal Oelek, ground fresh chili paste)
1 tbsp cornstarch
1/2 tsp garlic powder
Scrub potatoes and quarter the potatoes (If there are larger, cut into sixths). Add potatoes and water (to top of potatoes) and partially cover, in a large sauce pan; cook on medium for 10-15 minutes.
While potatoes are cooking, place baby carrots, in covered dish (with a 1 to 2 tbsp water) and microwave (on High) for 3 1/2 minutes (1000 watt microwave).
Open cans of beans and tomatoes (cut tomatoes into smaller pieces), strain the juices into a measuring cup. Add cornstarch to juice and stir thoroughly. This will be used to thicken the sauce.
When potatoes are done (I stick a knife in a few; if comes away easily, it’s done.), drain the water (use a lid, tipped so there is a opening, to hold the potatoes in the pot).
Add beans, tomatoes, carrots, and garlic to the potatoes; cook over medium heat, stirring constantly, until its bubbles.
Add cornstarch mixture (tomato and bean juice). Stir till sauce is thickened.
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I like to add more veggies like broccoli and baby carrots to this.
Spicy Sausage Jambalaya
This hearty Creole classic gets slimmed down with chicken tenders and turkey sausage (in place of high-fat pork). Brown rice boosts the fiber and key phytonutrients, while peppers and tomatoes deliver half the daily recommendation of vitamin C…and it’s all cooked in one skillet.
Serves 4
8 ounce(s) turkey andouille sausage, sliced 1/4 inch thick
1 green or yellow pepper, chopped
1 can(s) (14 1/2-ounce) stewed tomatoes
1 cup(s) uncooked instant brown rice
8 ounce(s) chicken tenders, each cut crosswise in half
1 bunch(es) green onions, sliced
Heat 12-inch skillet on medium until hot. Add sausage and pepper, and cook 5 minutes, stirring occasionally.
Stir in tomatoes with their juice, rice, chicken, 1/2 cup water, and 1/4 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes or until rice is just tender. Remove skillet from heat; stir in green onions.
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Fruit filled Energy bar recipe
1 cup raisins
1 cup dried blueberries
2 cups chopped dates
2 cups chopped dried apples
2 cups chopped dried apricots
2 cups chopped dried prunes
8 oz almond or peanut butter
1/2 cup sunflower seeds
8 cups rolled oats
12 oz whole grain pancake mix (complete)
16 oz honey
Preheat oven to 375 degrees.
Grease a large cookie sheet.
Knead together all the fruit and the nut butter. Knead in sunflower seeds, rolled oats, and pancake mix. Add honey and knead until blended.
Press out onto tin 3/8 to 1/2 inch thick and as even as possible.
Using a table knife, press the bar lines into the sheet.
Bake about 20 minutes until top is light brown. Freeze very well if individually wrapped and then put in a Ziploc.
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superstar - said
March 22 2011 @ 02:46
Aubergine, potato and chick pea balti
Prep: 10 min
Cook: 30 min Ingredients
For the vegetables
2 tbsp vegetable oil
1 onion, peeled and finely sliced
1/2 tsp Cumin seeds
1 aubergine, cut into 1cm cubes
1 potato, peeled and cut into 1cm cubes
1 x 410g tin Chickpeas, rinsed and drained
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric
For the sauce
2 tbsp vegetable oil
1 onion, peeled and finely sliced
2 garlic cloves, crushed
2 tsp root ginger, peeled and grated
4 cm cassia bark, (optional)
6 whole Cloves
450g plum tomatoes
1/4 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp Sugar
1 1/2 tsp Salt
1 tsp red chilli powder, to taste
1. For the vegetables: Heat the oil in a large saucepan and add the sliced onions and cumin seeds. Cook for 3 minutes
2. Add the chopped potato, aubergine, ground coriander, cumin and turmeric. Stir to coat vegetables evenly and then cook over a high heat for 3 minutes stirring occasionally. Remove from pan and set aside.
3. For the sauce: Heat the oil in the pan. Add the onion, crushed garlic, grated ginger, cassia bark and whole cloves and cook for 1 minute.
4. Add chopped plum tomotoes, turmeric, coriander, cumin, garam masala, salt, sugar and chilli to taste. Cook on a high heat for two minutes, then lower to a medium heat and cook for a further 3 minutes stirring occasionally.
5. Remove the cassia bark and blend the sauce roughly with a hand blender, then add the vegetables to the sauce with 3 tablespoons of chopped coriander, the water and the garam masala.
6. Cook over a low heat for 20 minutes, stirring occasionally. Garnish with remaining chopped coriander and serve with Basmati rice and/or naan bread.
To finish
4 tbsp fresh Coriander, finely chopped
200ml water
1/2 tsp Garam masala
Bag poached halibut with green bean salad
Ingredients
For the halibut
150g halibut fillet, skin on
25g Butter
splash White wine
sprig Rosemary
sea-salt and freshly ground black pepper
1/2 lemon, juice
Method 1. Squeeze a small zip-lock bag tightly so that as much of the air is removed as possible. Put the halibut, butter, white wine, rosemary, salt, pepper and lemon juice into it. Zip it up and cook in a large pan of simmering water for 10 minutes.
2. Remove the bag from the pan, remove the fish and keep warm. Pour the juices into a bowl and whisk until thick to make a sauce.
3. Meanwhile, cook the green beans in a pan of boiling water for 5 minutes, until slightly al dente. Drain and toss together with the mustard leaves, tomatoes, olive oil and lemon juice.
4. Spoon the salad onto a plate, top with the halibut and pour the sauce over. Dress with a sprig of rosemary and serve straight away.
Honey and mustard roast gammon
Ingredients
For the halibut
150g halibut fillet, skin on
25g Butter
splash White wine
sprig Rosemary
sea-salt and freshly ground black pepper
1/2 lemon, juice
Ingredients
2.75kg gammon, joint (middle cut)
1.5 tbsp Dijon mustard, or English mustard
2 tbsp clear honey
To decorate:
2 handfuls whole cloves
Method
1. Put the gammon joint into a large bowl (or spotlessly clean bucket), cover with cold water and leave to soak for 24 hours. Drain well.
2. Set the oven to 160°C/gas 3. Lay a sheet of kitchen foil in a roasting pan that is large enough to take the joint with some room to spare. Lay a second sheet across it, at right angles. Sit the gammon joint square in the middle; bring the silver foil up around the gammon, sealing edges together neatly and comprehensively, to form a loose, airtight wrapping around the gammon.
3. Roast for 2 hours. Increase the oven temperature to 220°C/gas 7. Open up that foil and lift the gammon out onto a large chopping board. Drain off all the juices. Make a couple of long cuts through the outer layer of skin (but not the fat underneath). Peel the fat off in strips, taking care, as it will be extremely hot.
4. Mix the mustard and honey together, and then smear thickly all over the layer of fat. Next score the fat with parallel lines first in one direction and then at an angle to it, to cover the joint in a pattern of diamonds. Push a clove into the centre of each diamond.
5. Return the joint to the oven for a final 25 minutes or until richly browned and glazed. If you are serving the joint hot, let it rest in a warm place for 20-30 minutes before carving. For cold gammon, leave it to cool in its own time.
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