What is a tasty and healthy recipe to bring to my health and fitness class?
Posted by admin on Apr 17, 2008 in Cooking Recipes |
Black Rose Is a Homo Thug asked:
It can’t require the use of a stove. It can be a snack or a meal. One time we made trail mix and another time we made a black bean salad. It has to be healthy and really easy and simpe to make. It also has to be balanced in termas of the food pyramid and portions. I’ll check for that.
It can’t require the use of a stove. It can be a snack or a meal. One time we made trail mix and another time we made a black bean salad. It has to be healthy and really easy and simpe to make. It also has to be balanced in termas of the food pyramid and portions. I’ll check for that.
Thanks in advance!
Welll try this. It is a dip for fruit. 8 oz. tub of cool whip, 8oz. cream cheese and 10 drops each of lemon and lime juice. Just Mix it all together and cool it for 1 hr. and you are good to go! Don’t forget to take fruit!
Fruit Salad Or Veggie Tray, but not just the typical carrot celery, you can use cucumbers,broccoli,onions,cauliflower.
Serve with a fat free ranch and/or a light vinaigrette for dipping.
I’m not a great cook, but i would say, that you could make salad, maybe a healthy, nice, chicken salad? just using lettuce, tomatoes, peppers and grilled chicken. Nothing too fancy.
pita bread and fill it with humus, chicken, yellow bell peppers and tomatoes. And sprinkle some garlic on it. You may want to mix the fill ingredients up in a bowl and chill them in the fridge for an hour before putting them in the pita bread to serve.
These recipes are great and healthy! Also, easy to make
Hope you enjoy!!
Also, here’s a website for you… if all else fails.. make a nice veggies tray
one of these?
Three Bean Salad
INGREDIENTS:
1 (15 ounce) can garbanzo
beans (chickpeas), drained and
rinsed
1 (15 ounce) can kidney beans,
drained and rinsed
1 (15 ounce) can green beans,
drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
1/2 cup cider vinegar 1/4 cup vegetable oil
1 tablespoon honey
1/2 teaspoon ground dry
mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground black
pepper
1/4 teaspoon onion powder
(optional)
1/4 teaspoon ground cayenne
pepper (optional)
DIRECTIONS:
1. In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.
Spinach Pomegranate Salad
INGREDIENTS:
1 (10 ounce) bag baby spinach
leaves, rinsed and drained
1/4 red onion, sliced very thin
1/2 cup walnut pieces
1/2 cup crumbled feta 1/4 cup alfalfa sprouts
(optional)
1 pomegranate, peeled and
seeds separated
4 tablespoons balsamic
vinaigrette
DIRECTIONS:
1. Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.
Chickpea Salad
INGREDIENTS:
1 (15 ounce) can chickpeas
(garbanzo beans), drained
1/2 onion, chopped
1/2 cucumber, sliced 1 small tomato, chopped
1/2 cup red wine vinegar
1/2 cup balsamic vinegar
DIRECTIONS:
1. In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.
Although this calls for the melon slices to be laid out on a platter, when I’m serving it for company I roll up the pieces of melon after they’re seasoned and stick a toothpick in it so they’re easier pickup and eat. The recipe calls for a whole cantelope and makes alot, so you may want to cut it in half depending on the number of people in your class.
Melon Carpaccio
1 (3-lb) cantaloupe, halved lengthwise and seeded
1 ½ tsp fresh lime juice
1 TBSP extra virgin-olive oil
60 small fresh tarragon leaves
Coarse sea salt (lightly crushed if grains are large) to taste
6 thin lime wedges
Cut each cantaloupe half lengthwise into 3 wedges (6 total). Shave thin slices from seeded side of a melon wedge with vegetable peeler (first slice may be irregular); stopping when you get close to rind. Arrange slices, overlapping slightly, on 1 plate. Repeat with remaining cantaloupe, putting slices from each wedge on a separate plate.
Drizzle each serving with ¼ tsp lime juice and ½ tsp oil, then scatter 10 tarragon leaves on top.
Season with sea salt and pepper and serve with lime wedges.