So whenever I search for "healthy" recipes I always end up getting nothing but a bunch of extreme dieting crap. I like to cook but most of what I cook isn't exactly good for me.
Looking to add in some better for me recipes into the rotation.
I'll start with poached eggs on toast. Its one of my go to breakfasts, its delicious, and just happens to be one of the healthiest ways to eat eggs
Make a cabbage soup with a light broth, mushrooms, green onion, tofu, been sprouts, chili peppers, etc.
Vibrant, filling, great for the winter (if you live in my hemisphere), etc.
honestly, just try to eat more vegetables.
if you eat ~1 lb of food, have 1/2 of it make up vegetables, 1/4 protein (pref. chicken or tofu), and 1/4 carbs (pref. whole grains but they suck).
when in doubt, cook more vegetables
I've been making Shakshuka lately. Super easy to make and pretty darn healthy (at least low cal). Can season it to taste and can be eaten any time during the day. I make it once or twice a week because it makes great leftovers. Also, you can have the ingredients on hand almost all the time.
This is the recipe i've been following, but it's super customizable. I throw in green olives as well, adds a little more flavor.
I've got to cut some weight anyways, so this thread is very relevant to my interests. I've just been binge eating and drinking the past week. Got off my healthy kick and I feel disgusting. Time to get back on the health wagon.
He's probably referring to the oils, dressings, cheese, bacon, chicken, croutons (fried in butter and garlic), etc.
If it's just lettuce, cucumber, cherry tomatoes, shredded carrots, etc. then yeah, it's one of the best foods out there.
Honestly my biggest problem with salads is that prepping a good one takes almost as long as prepping the meal since you have to cut up so many different things. They take way too damn long to prepare
this is literally the greatest salad ever made. and it's quite easy. I could eat it every day with every meal
also nice trips
I thought the same thing at first, it just didn't seem like it'd work well. But it works just fine, as the recipe mention, just simmer some olive oil in before and it works just fine.
I haven't yet, but you can definitely make it a side as opposed to an entree. It actually ends up in more a stew consistency (at least how I make it). I think that recipe suggests eating it with some toast. Rice would be good with it as well thought I imagine.
Also >>7031464 looks pretty good, might try that tomorrow.
Just add more vegetables to your diet and less other stuff, especially dark greens. Pretty much any dark green veg can be roasted with salt, pepper and oil and turn out delicious, super easy pretty healthy.
It's not a balanced filling meal. They're okay as a side. Unless you're eating them by the bucket the vast majority of the calories will come from the dressing. And generally speaking lettuce is used to bulk it up is not very nutritious. Cooked vegetables are far better tasting than salads and you can consume more in one sitting. A saag made from an entire bunch of spinach yields two servings that are far easier to eat than trying to eat half a bunch of spinach raw.
Mainly my problem with them is they're the kind of food that make dieting sad eaten as a sort of penance. Instead of salads if people just made good vegetable based mains they'd be much happier and healthier.
I have to put the disclaimer that not all salads are sad just most.
They take exactly the same amount of effort as pretty much every other way of cook eggs. Maybe a few extra minutes to get the water hot, but all you do is just slow put the eggs in the water, wait, and take them out.
Now Hollandaise is a pain the ass to make and its basically impossible to make for just one person.
Baked chicken breast with brown rice is amazing usually cook it with rosemary and thyme with a little garlick then squeeze some fresh lemon juice over it works out to around 490 calories low fat and tastes amazing
Same guy who posted the Shakshuka here. Super easy recipe that I use for breakfast almost every day.
>dice 1 onion, a bell pepper, and a potato.
>put onion and pepper in pan on medium-high heat lightly covered in pam or Olive Oil
>microwave potato for 3-4 mins and cook it (not ideal but quickest way)
>throw cooked potato into pan
>garlic, paprika, pepper, and whatever other spices please you (I use cayenne or Lowry's a lot too)
>mix up every couple minutes until potatoes start to brown on the outside to get them crispy
>can throw in some sliced turkey or ham or something as well for some protein and let those char a little bit to get a little crispy
>I also usually cook some egg whites after, but the hashbrowns alone is pretty dang filling.
You want salad? I have a salad.
No. I work in a restaurant that does shakshuka served and cooked in a cast iron skillet and the seasonings don't get stripped (and these things are used all day erryday for shakshuka and other stuff)
I like salad bars for that very reason. People think i'm crazy when I get salads when we end up going to some stupid disgusting chain restaurant like Chili's or Marie Calendar's but it's for that reason exactly. I like a good salad with a lot of ingredients but preparing it at home is a hassle.
they're wrong in the belief that eating fat directly translates to getting fat, that's why the fat free meme is so popular
people assume they're being healthy by buying their FAT FREE potato chips and FAT FREE ice cream or whatever, when the only thing it really does is slightly lower the calorie count and make food taste worse
>they're wrong in the belief that eating fat directly translates to getting fat
they never said they held this belief you bellend, shut up this is the most boring conversation in the world
no you aren't shut the fuck up.
no that's not the only way you fucking absolute retard. fat is calorie dense. reducing it will reduce your calorie intake significantly. one way of doing this is by using fat free dressings. is there any moral reason why you shjouldn't be doing this? assuming that your aesthetic preference isn't violated by doing it, what reason is there not to, if you're trying to reduce the amount of calories you consume? use your fucking brain and stop simplifying everything to the point of dogma.
>fat is calorie dense. reducing it will reduce your calorie intake significantly.
Not really, unless you're drinking the salad dressing by the cupful. There's not much dressing on a salad. Changing it from full-fat to low-fat would have a negligible effect on the calories you consume--again, unless you're talking about some massive volume of dressing.
>>is there any moral reason?
No. But I'd much rather eat a smaller portion of full-fat dressing compared to a larger portion of the shitty-tasting low fat stuff.
There's no dogma involved anon, just the simple fact that controlling your portion size is both more effective and tastier than using low-fat alternatives.
do you know what a vinaigrette is? most salad dressings aren't 'spiced cream'. vinaigrettes are just as full of fat as caesar dressing or whatever. if you are fat, and you can't live without dressing, you aren't a fucking retard for using fat free dressings. you aren't spitting in the face of god by doing it either. it's only gonna annoy arrogant snobs like you and i applaud them for doing that.
Poached chicken breasts in tomato sauce.
Serve it with a heap of green beans and broccoli.
90% of my meals are basically this, swapping out the veggies and might replace the chicken with fish or make a different sauce.
Takes 30 mins tops to make and is full of vegetables. Very minimal carbs.
> just the simple fact that controlling your portion size is both more effective and tastier than using low-fat alternatives.
that's completely, obviously dependent on the numbers involved and the substitutions you're making. 'controlling portion size' is so fucking vague. by and large, we want fat people to be eating greens, and if they will only do this if you provide them with low calorie dressings, so be it.
>There's not much dressing on a salad.
there's often lots of dressing on a salad, it depends on the salad, but much of the time you are ingesting oil by the tablespoon when eating a dressed salad.
>'controlling portion size' is so fucking vague
How so? You determine how many calories your body burns for maintenance. Then you eat portions that provide a calorie count below that number. It's the opposite of vague.
>>there's often lots of dressing on a salad
That's a problem from step number one. There shouldn't be a large amount of dressing on a salad. It's a seasoning or garnish; it's not a fundamental part of the dish unless you're some fatass who drenches everything with a half-bottle of ranch.
>> but much of the time you are ingesting oil by the tablespoon when eating a dressed salad.
A tablespoon is not very much anon.
As an example I checked the calorie information for "Hidden Valley Ranch", a common salad dressing in the US. The difference in calories between a 2-tb serving of the full-fat original recipe versus the low-fat "light" recipe is only 60 calories.
there absolutely should be a large amount of dressing on a salad (depending on the salad), it's just pleb homecooks that hold back on it. dressing is a fundamental part of many salads. it's not just a seasoning, it completely changes the dish. homecooks always use way too little dressing and don't combine it properly.
>How so? You determine how many calories your body burns for maintenance. Then you eat portions that provide a calorie count below that number.
or you could make substitutions to get to that number. the significance of portion control is affected by the type of food that you are eating.
>A tablespoon is not very much anon.
yes it is, especially when it's the base unit determining how much you eat of a substance that is 9 calories per gram.
>there absolutely should be a large amount of dressing on a salad
How fat are you?
How shitty are your vegetables such that your salad is unpalatable without being drenched in dressing?
>>or you could make substitutions to get to that number.
Sure you could, I agree. But IMHO I would much rather eat a little less of the good-tasting stuff rather than eating more of a less tasty dressing, especially since their calorie contents are fairly close.
>>yes it is,
Lol, no. I just pointed out that the difference in calories between the full-fat and low fat is only 30 calories per tbsp. That's only 1.2% of a maintenance diet for an adult man. It's negligible unless you're wolfing down the dressing at an absurd rate.
>But IMHO I would much rather eat a little less of the good-tasting stuff
as is your prerogative but don't go around casting aspersions on people who use fat free dressings as if it means they don't understand the subject, when you yourself admit that how you handle your calorie control is personal preference.
>How fat are you?
i'm not fat. 'my vegetables' are fine.
>That's only 1.2% of a maintenance diet for an adult man.
do you not see how significant that can be in the grand scheme of things?
>i'm not fat. 'my vegetables' are fine.
Then why do you need a large amount of dressing? If the veggies taste good then why use a dressing at all, especially if you are weight-conscious.
>>do you not see how significant that can be in the grand scheme of things?
I'd say the opposite to you. How much dressing could you possibly be eating such that 1.2% is relevant?
If someone needs to adjust their calorie count in order to lose weight they can save hundreds of calories by reducing portion sizes, which is literally orders of magnitude more effective than switching between normal and low-fat salad dressing. Why even bother with the latter when the former is so much more effective?
>> if it means they don't understand the subject
but it *does* mean they don't understand the subject. Why screw around with saving 1% here and 2% there when you could save 20, 30, 50% by eating a smaller portion?
How do I master making perfect little poached egg balls?
What usually happens:
>Boil some water, let it cool off a little
>Put a dash of vinegar in, swirl the water
>Crack egg into a cup, lower the egg in gently
>Egg gets caught up a little in the turbulence
>Eventually falls to the bottom of the pan
>Never quiet rolls into a ball
>Quest to make perfect poached egg goes on another day
I dunno, I've never gotten them perfectly round and I don't believe that is necessarily the goal. Just peel off the little web parts you get.
Also I always have the water on a rolling boil so that it instantly cooks the outside and it contains better that way.
>Then why do you need a large amount of dressing?
to bring the salad together. why do we add oil to salad dressings at all? even dispersion of flavour and tenderising the leaves, in addition to the pleasure of fat itself. the intention is not to cover up the flavour of the salad but to enhance it, and homecooks frequently don't understand what this entails.
>If someone needs to adjust their calorie count in order to lose weight they can save hundreds of calories by reducing portion sizes, which is literally orders of magnitude more effective
no it isn't, it depends on the quantities and substitutions you're making, as i've said. portion control and substitution for low fat alternatives can be equally effective or the balance can be tipped in favour of the low fat alternatives in some cases, it just depends on context. when the majority of the calories in your food come from fat, maybe you might want to look into low fat alternatives.
>but it *does* mean they don't understand the subject. Why screw around with saving 1% here and 2% there when you could save 20, 30, 50% by eating a smaller portion?
are you fucking retarded? because they don't want to. there are other means to achieve caloric reduction. i can't fucking believe how obtuse you're being. there is no direct claim you can make about the intelligence or nutritional literacy of a person because they use low fat salad dressing. stop being such a fucking cunt about fat people, you aren't any better than them.
the point is that the large strands of egg white are pulled around the yolk by centripetal force. you don't want it to be outside of the centre because that could potentially subject it to centrifugal force, which would rip it apart.
anyway you really don't need the vortex, it's more about the level of simmer you have going and the freshness of the egg.
Dice 1 large onion, couple cloves garlic, couple stalks celery, about the same amount of carrots. Sautee 'til soft.
Add 1 lb green lentils and 1 qt chicken broth + enough water to cover everything by about 2 inches. Just water is also fine in a pinch.
Add 1-2 tbsp thyme, 1-2 tsp pepper, 1-2 tsp salt, <1 tsp cayenne, some basil, parsley, whatever floats your boat. Measuring is for queers. Stir and simmer for ~30 minutes.
Slice/chop 1 lb cooked sausage/bacon, respectively. Throw in pot, cook another 10 minutes or so.
Serve, eat, be a little disappointed. Reheat next day, be awed.
calorie holocaust unless made from shitty peanut powder
>tfw I live in kansas and can't get fresh seafood
fml desu senpai
Fresh Greek salad with a simple, homemade lemon vinegarette can be addictive. Sometimes I get on a kick for this thing for weeks at a time, completely decimate our small lemon tree outside.