Tag: Healthy Meal

We bring you 4 meals that are totally out of the box! Give it a try to realise just how easy eating healthy really is.

1) Lentil Tomato Soup with Olives and Spinach

Ingredients:

1 tablespoon olive oil
3 cloves garlic, minced
1 onion, thinly sliced
1 teaspoon dried thyme
1 cup dried brown lentils (or green lentils)
5 cups vegetable broth
2 tablespoons paprika
1/2 teaspoon salt
4 fire-roasted tomatoes
Black pepper
4 cups chopped spinach
3/4 cup roughly chopped olives

Preparation:

Preheat a pot with some olive oil and sauté the onions till translucent.Add the garlic, paprika and thyme.

Add the broth and lentils with some salt and pepper. Put a lid on it and bring to boil. Once it starts boiling, turn the flame to medium and continue for 25 minutes and stir occasionally, until the lentils are almost soft.

Crush the tomatoes and add them to the dish. Simmer on low heat and add the spinach and olives to keep stirring till the spinach is velvety and wilted.

Serve hot with Multigrain Bread and Olive Oil!

2)Eggplant with Tomato and Basil

Ingredients:

1cup basmati rice
Salt and black pepper
1tablespoon olive oil
1chopped onion
Chopped cherry tomatoes
1eggplant cut into ½-inch pieces (1 pound)
1½teaspoons curry powder
1½ cup chickpeas
½cup fresh basil
¼cup plain low fat Greek yoghurt

Preparation:

In a medium saucepan, put in the rice, 1½ cups water, and ½ teaspoon salt and bring to boil

Simmer for 18 minutes with the heat on low. Meanwhile heat some oil in another saucepan and sauté the onion till translucent.

Add the eggplant, tomatoes, curry powder, salt and black pepper. Cook and stir till fragrant andtill the eggplant is tender.

Stir in the boiled chickpeas and cook till well-heated. Take out the vegetables and include the basil.

Serve hot with the rice, vegetables and yogurt (optional).

3) Vegan Pumpkin Curry

Ingredients:

3 to 4 pounds pumpkin
1 and half medium chopped onions
1 whole chopped red pepper
2 teaspoons turmeric1 teaspoons ground cumin
2 teaspoons paprika
2 tablespoons red curry paste
Salt and pepper
2 cups water
1 (14-ounce) can coconut milk

Preparation:

Cut the pumpkin in half and scoop out the seeds. Cut it into roughly 1/2-inch cubes.

Combine the pumpkin, chopped onions, red peppers, spices, water, and coconut milk in a blender. Once it is coarsely blended, put it in a cooker and cook till pumpkin is very tender. If it’s too watery, you can remove some of the liquid.

Season the curry with pepper, salt and cilantro. Served best with brown rice!

4) Spicy Cauliflower Stir-Fry

Ingredients:

1 cauliflower
Salt and pepper
1 small onion, thinly sliced
6 slices fresh ginger
4 tablespoons vegetable oil
5 cloves sliced garlic
1/2 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon sugar
1 teaspoon toasted sesame oil
1 1/2 tablespoons soy sauce

Preparation:

Preheat oven to 450°F and on a baking sheet, spread out the cauliflower with 2 tablespoons oil. Season with salt and pepper, and roast until crisp and golden for about 30 minutes.

Make sure to stir the cauliflower halfway through baking.Heat 2 tablespoons of oil in a pan over medium-high heat and add the ginger to cook for 2 minutes until caramelized include the onion and garlic, and cook for another 2 minutes. Make sure they do not burn.

Turn up the heat to high, and add the cauliflower and cook for 30 seconds.Add the crushed red pepper flakes, sesame oil, soy sauce, and sugar.

Toss everything together, stir-fry for about 1 minute, and serve with brown rice.

We all here will agree that no other food tastes better than homemade food. Here is a list of 5 healthy easy to cook lunches.

ROASTED TOMATO BASIL SOUP

Ingredients

• 3 pounds ripe plum tomatoes, cut in halflengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Directions

• Preheat the oven to 400 degrees F.
• Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.
• Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
• Add the canned tomatoes, basil, thyme, and chicken stock.
• Add the oven-roasted tomatoes, including the liquid on the baking sheet.
• Bring to a boil and simmer uncovered for 40 minutes.
• Pass through a food mill fitted with the coarsest blade.
• Taste for seasonings. Serve hot or cold.

SALAMI AND CHEESE SANDWICH

Ingredients

• Multi-grain bread
• Low fat butter
• Salami 2 slices
• A slice of cheese
• Lettuce
• Tomato
• Onion

Directions

• Slather your bread with butter
• Assemble the rest of the ingredients and grill

WATERMELON AND TOFU SALAD

Ingredients

• Low fat salad dressing
• Tofu
• Pre-cut watermelon cubes
• Basil
• Seasoning

Directions

• Throw all your ingredients together
• Toss it around and dress for taste

HUMUS & PITA

Ingredients

• 15-ounce can chickpeas, rinsed
• clove
• garlic
• olive oil, plus more for serving
• fresh lemon juice
• tahini (sesame seed paste; optional)
• ground cumin
• kosher salt

Directions

• In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy.
• Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
• Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving

SUN DRIED TOMATOES PASTA SALAD

Ingredients

• 1/2 pound fusilli (spirals) pasta
• Kosher salt
• Olive oil
• 1 pound ripe tomatoes, medium-diced
• 3/4 cup good black olives, such as kalamata, pitted and diced
• 1 pound fresh mozzarella, medium-diced
• 6 sun-dried tomatoes in oil, drained and chopped
• – For the dressing:
• 5 sun-dried tomatoes in oil, drained
• 2 tablespoons red wine vinegar
• 6 tablespoons good olive oil
• 1 garlic clove, diced
• 1 teaspoon capers, drained
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup packed basil leaves, julienned

Directions

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together
• Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool.
• Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

VEGGIE SUB

A quick way to gain all the nutrients simultaneously. Veggie Sub Sandwich is very easy to make and a delicious simple sub for veggie lovers. You can make it at home easily with vegetable patty along with your favorite veggies wrapped in your choice of bread.

Lead a healthy life despite ectice schedule with GAIA