Everyone wants to healthy, simple recipes that do not have an eternity to cook, or a property worth fancy kitchen to ask. Here are six healthy, simple recipes, which came just after dinner, my nutritionist's recipe box. Fair warning! These recipes do not follow the mainstream, "conventional" nutritional wisdom. My nutritionist has deeply into the chemistry of life deepens and get to the other side, with the understanding that the modern low-fat diet is the cause of the American HeartDisease / cancer / diabetes epidemic. These recipes are healthy because they are intended to keep alive and fully functional as long as possible, and for simple recipes that although they may require a little preparation work, they do not need a "technical" about hacking, stirring and eating (with the exception of the clam chowder, which on potatoes for mash.)
Each recipe is a note that one of the reasons why the court as created in particular, as is discussed, followed by health.All of these recipes will find their basic principles in the work of my personal nutritionist.
1) Chicken Marsala
2) Genoa salami antipasto
3) Spicy Orange Beef
4) Salmon and Steamed Vegetables
5) Homemade Clam Chowder
6) Roast Chicken and Wild Rice Stuffing
Chicken Marsala & Marinated Peppers
Chicken Marsala
2 without bone, skinless chicken breasts
1 small white onion
1 pound mushrooms
1.5 cups dry red wineWine
1 tbsp. real butter
Pickled Peppers
1 red bell pepper
1 orange pepper
Balsamic vinaigrette salad dressing
Clean cut and sliced mushrooms and onion until finely chopped. Butter, melted into a deep, wide pan and sauté mushrooms and onions together until they are soft. Wine, wine, and up to one-half to cook, about 8 minutes. The heat to medium-high and add chicken breasts. Cook will have breasts with wine, up to white (wineran to about ¼).
While chicken cooks, chop the peppers and mix with salad dressing to give in a bowl. Personally, I prefer Good Seasons Italian from the pack, but choose your favorites. Pop it in the freezer for a few minutes while the chicken is done, so it's nice and fresh to go next to the Hot Chicken Marsala. Not serve them on the same plate!
NOTE: Real butter. Do not use low-fat or no fat is replaced, and you avoid margarines at all costs. Butter is a whole food, and thesaturated fats in butter is actually healthy, despite all warnings. Trans-fats (almost all margarines) and lab-created variant additions (almost all low-fat and no fat substitute foods of all kinds) are significantly less healthy than butter.
Genoa Sausage Antipasto
1 pound sweet Italian sausage (links or loose surfaces)
1 red bell pepper
1 white onion
2 courgettes
1 small can black olives without stone
1 large can of petite cut diced tomatoes
1Medium can tomato sauce
1.5 cups chicken broth
2 tablespoons Italian seasoning
1 tablespoon basil
1 tablespoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
This dish could not be easier, and it is amazingly healthy and tasty. Brown the sausage (slice links if necessary) over medium heat. While it Browning chop, and the pepper, onion and zucchini. Open the cans of olives, tomato sauce, delicately sliced and diced tomato. When the sausage is done,Pour the excess fat, then mix all ingredients in a soup pot. If necessary, enough water to barely cover the ingredients. Turn the pot on high. Come back and stir every 4 minutes, until the remains Antipasti cooking when touched. Serve hot.
Note: sausage. Many people will tell you that meat is a terrible healthy diet because the fat content. Many people are generally good, but for the wrong reason. Sausage is not bad, because the fat - fat is a natural component of foods,and it is only unhealthy if it has been chemically modified (eg, trans fatty acids, hydrogenation / fractionation, etc.) sausage is because of unhealthy chemical additives in most sausages. Sodium ascorbate, sodium sorbate, BHA, BHT, MSG ... all these things are created in the laboratory non-food with the effects on the nervous system, brain function and awareness. Finding a good sausage without these ingredients can be hard, but it's worth it.
Side note: According to my nutritionist, "IfYou can not buy a package from him in the store, you do not want it in your food. "Ever looked for a package of BHA for the purchase? We can not have one. That is because it is toxic, and the food companies know it. The FDA has yet allows them to use to rationalize that in such a small doses, the effects are not measurable. The problem is that no one has investigated how long these things stay in your system and what are the long-term impact of the construction. So, unless you know where something in a saleShould take-home package, you do not take home all that it has there. Exception: MSG stands for sale, despite a record of damaging the nervous system and development impairment in people who consume it regularly. Avoid it.
Spicy Orange Beef
2 pounds beef (almost every cut, but remove any excess fat before using)
1 orange, zested and juiced
2 carrots
1 red bell pepper
1 small yellow onion
1 cup peas, edible-pod
1 teaspoon baking powder
1 teaspoon Sambal
(Replace if necessary, sambal w / ½ tsp cayenne pepper ½ teaspoon garlic powder +)
1 tablespoon palm oil
1 cm ginger
1 clove garlic
Generic Chinese food, and marinade sauce Base article (below)
Generic Chinese-food Marinade
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon dry white wine (mirin if you have it)
1 tablespoon water
Generic Chinese-Food Sauce Base
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons dry white wine> Wine (mirin if you have one)
1 cup water
Mix the marinade and the sauce base. Mix the baking powder and orange zest in the marinade and the sambal and orange juice into the sauce base. Type thin-slice the meat into the marinade, stir and let marinate while you prepare the vegetables. Chop all vegetables into bite-sized pieces. Slice the orange juiced. Mince the ginger and garlic.
Add palm oil in a hot wok or frying pan. Add ginger and garlic and stir once. AddBeef and orange cut into slices and stir fry for a minute. It will probably still be pink, that's fine. Remove beef from pan and add vegetables. Stir fry until just soft. Add beef back and add sauce base. Stir fry until the sauce thick (no more than 4 minutes). Serve immediately.
The Generic Generic marinade and sauce base can be forged in this recipe to be used almost every kind of fry, stirring. Just add the ingredients you want. I've used it for Lemon Chicken, Chicken garlic, ginger beef, lemon grassPork, and much more.
Note: Palm oil. Cooking oils decompose under intense heat, the release of dangerous quantities of free radicals in your life and dramatically increase your need for antioxidants. Through the use of palm oil (or, if you can afford it, coconut oil is even better), which can produce a very high heat tolerance is to avoid the health effects of these unnecessary degenerate free radicals.
Steamed Salmon and Vegetables
1 page in wild-caught salmon, skinless
1 cup broccoliFlowers
2 carrots
¼ red cabbage
2 tablespoons butter
2 more tablespoons butter
1 lemon
1 teaspoon pepper
Butter, melted in a frying pan. Add salmon, lemon, and then press on salmon. Pepper.
Chop all the vegetables and put in steamer. When salmon begins on the ground, rotate it to flake. When salmon is flaky on both sides, remove them and the vegetables from the heat. Butter, add the vegetables and mix. Serve immediately.
Note: Plant colors. The court could easily have beenwith green cabbage, peas or carrots instead, but that the health benefits would reduce the shell. Each color of vegetables with its own nutrients, and it is important to get a variety of different colors every day.
Side note: It is also very important not to over-cook your vegetables. Heat destroys some vitamins and nutrients, and so you should steam until they are soft enough to have to bite with a fork, and no more.
Homemade Clam Chowder
2 canschopped clams
7 medium red potatoes
4 stalks celery
1 medium yellow onion
2 tablespoons butter
1 cup dry white wine
1 pound bacon
1 quart half and half raw
Brown the bacon, but not crisp. While the bacon is browning, skin and chop the potatoes and put them to cook. While the potatoes boil, chop the onion and celery. Once the potatoes are fork-soft, remove them from the water and divide it into two halves. Make a batch and stamp it (we use a foodProcessor to make it into wallpaper paste, but nothing availed to take lump-free mash job.) Ask the other stack aside.
Drain the fat from the bacon and chop. Sauté celery and onions in the butter until very soft. Add to) the shells (including the juice from the cans of white, non-mashed potatoes, bacon, the potatoes (Stir slowly so that it makes a creamy liquid-based), and finally the half-and-half . Heat until hot enough to eat, but withoutBoiling.
Note: raw milk. I have already mentioned, the heat destroys the nutrients in food - well, that even the heat of pasteurization. Pasteurized milk contains almost none of the goodness, fresh from the cow's milk. That's why they fasten it with vitamins A & D - but they used laboratory produced vitamins that your body does not absorb or process well, so it basically does not exist as far as your health. The process of homogenization, the cream of the molecule breaksdown in such a small size that it can not be separated, breaks, vitamins and minerals to a form unusable. The best milk is raw milk. In most of the U.S., see quite raw, almost impossible, so do not shoot for homogenized milk as a second best. Of course, all this is true for raw materials, half and half so well.
Roasted Chicken and Wild Rice Stuffing
1 whole fryer
3 carrots
4 stalks celery
1 small white onion
1 cup dry wild rice
2 cups chickenBroth
1 teaspoon onion powder
1 teaspoon poultry seasoning
1 tablespoon thyme
Salt and pepper to taste
Remove the giblets from the fryer. Place it and put the wild rice in a covered pot with the chicken broth and cook. Skin the carrots, the carrots, chop onion and celery together. Once the wild rice has begun (6 minutes, or shared so), drain the excess broth, remove the giblets and add the carrots, onions, celery, onion powder, poultry seasoning, thyme, salt andPepper. Mix well, and so in and around the fryer. Bake at 350 degrees for two hours.
Note: Total Carbs. In all these recipes up, but is particularly evident here, is a fundamental theme of the whole carbohydrates. Total Carbohydrates mean carbohydrates are not from flour, sugar and other processed sources. These carbohydrates are the backbone of the modern American diet, and they could not be less healthy for you. Most of the problems that are actually followed the modern medicine blamed on fat, toCarbohydrates. Check out the excellent book Good Calories, Bad Calories for the whole story. The stuffing in this dish using wild rice instead of bread to avoid the effects of vitamin leeching flour on your body. Whole foods in general are important, but avoid processed carbohydrates is literally the single best thing you do for your dietary health.
All six of these recipes are ones that I actually eat regularly, and they were all built by my dieticianand I found using the principles in their research, which led me through the facts behind how you really healthy, simple recipes.
