Super Healthy And Tasty Food

It’s easy to wonder which foods are healthiest. A vast number of foods are both healthy and tasty. By filling your plate with fruits, vegetables, quality protein sources, and other whole foods, you’ll have meals that are colorful, versatile, and good for your body. Here are a few examples of how to make the most of every vegetable or fruit in each room you go into during the day. Keep these suggestions simple and convenient—and they’ll put food on your table quickly!

Baked Fruit Buns

Bake a fruit bun like this orange-peeled apple parfaan for dessert. This recipe uses apples grown locally within an area where fruits are more often in short supply. Once cut or dried, the dry apples can be mashed into powder and used as sauce or stuffing. The nuts in the parfaan will soften the fruit without adding it all at once, which means it won’t fall apart. You can use plain almonds and pumpkin seeds (but we prefer pistachios), or a variety of different nuts and spices, including chives, sage, or rosemary. Use one teaspoon to 3 tablespoons of sugar, salt, plus 1/4 teaspoon cinnamon if desired.

Pizza Packing Panade

Add some roasted red pepper flakes and garlic breadcrumbs to the bottom of each pan and bake until golden brown and crispy, about 50 minutes. Top with tomato sauce, and sprinkle with Italian sausage. Serve with fresh basil leaves sprinkled over top and enjoy immediately with a side salad topped with mint and lemon or a little olives. We like our pizzas piled high with tomatoes and herbs to give them extra crunchiness.

Stuffed Sweet Potato Hash Browns

Use sweet potatoes as a base for this hearty dish made from scratch. If you want to save some money, cut the sweet potatoes into smaller pieces and fill them with the rest of the ingredients above. Bake your hash browns in the oven until golden brown, about 40 minutes, then serve with mashed squash, rutabaga, pickles, and sour cream. Make sure you are using thick cut-up meat because the fat may cause yours to be too crisp, so cook with minced meat instead. For best results, set aside half a dozen to 12 small potato halves for this recipe, but feel free to experiment with larger portions. Don’t skimp on flavor by using just any kind of meat. When served fresh out of the oven, the beef should be slightly warm and tender, so let it cool before cooking longer. Tenderly cut and warm in its own skillet, serving over medium heat.

Baked Pork Shanks With Cauliflower Crumble

To make this dish, preheat the oven to 350 degrees F. In a large pot, combine chopped shallots, salt, and garlic. Bring a kettle of water to a boil and add the shallots, mixing so they blobs together with a pinch each, and submerge the shallots completely in the boiling water for five seconds. Remove the shallots and return to simmering, until the shallots begin to cook in their juices, about 20 minutes (or even less). Stir in the chopped shallots and cook till soft and fragrant, about two minutes. Drain thoroughly into a bowl and rinse with cold water. Return the cooked sweet potatoes and sausages to the pot, bring back to a boil, and cook until hot, about four to five minutes. Sprinkle with lemon juice, cayenne pepper, garlic, and chillies. Place in a roasting pan and pour in enough olive oil to cover, spreading the butter over the top of the pork shank. Roll the pork shanks over. Cook until golden brown and heated through, about 30 minutes. Transfer to a clean platter. Pour sauce over the crumbly meat, drizzle with cayenne pepper, and garnish with grated zucchini. Serve with roasted tomatoes and roasted poblano peppers, and sprinkle with chopped parsley.

Caramelized Carrots Topped With Salted Butter & Garlic And Grated Parmigiano Peppers

Caramelize carrots by melting them in a small saucepan. Add salted butter, garlic, parsley, and garlic, finely chopped, to your sauce. Cover, simmer and turn up the temperature to 400 degrees. Set a rack in the center position and place under the broiler; cook, uncovered until caramelized. Serve warm or chilled out to room temperature. This simple dish makes great leftovers, too.

Herbed Noodles With Creamy Tomato Sauce

Noodles and sauces are not mutually exclusive by default. They share many qualities, and there is no shortage of options to choose from. Herbal compounds such as turmeric and fennel can enhance flavors and turn vegetables sweet and vibrant. However, it is also possible for herbs to mask the bitter herb flavor of certain vegetables. Try this delicious dip: Cut green onions into thin sticks or slice thick ones and spread them around, overlapping. Blend in a cup or two of rice wine vinegar and squeeze in a quarter of a teaspoon of ground herbal. Dip each piece of fresh-cut vegetables into the sauce, coat well, and return to the refrigerator, overnight. Store in an airtight container in the refrigerator for 15 to 30 days but reheat thoroughly. Garnish with chopped coriander and parsley.

Mushroom Spice Mushroom Dressing

Mushrooms are one of those vegetables that can easily go wrong when they are not well cooked. Most people know that mushrooms add a nice layer of texture (and also add fun) to what you already have on hand. That’s certainly true in the case of this Asian-style mushroom soup with sesame seeds. After chopping the mushrooms into pieces, season it with soy sauce before frying. While the mushrooms cook, boil a small amount of water and then strain into a separate pot. Let cook in low heat until soft and tender, about three to four minutes. Drain and cool, allowing the cooked mushrooms to drain away the water. Heat another pot of water and add the remaining soy sauce, and bring to a simmer. Cook, uncovered until most of the soy sauce has melted, about six to eight minutes. Turn off the heat, cover, and let simmer on low until the liquid thickens, 1 hour. Meanwhile, finely chop the sliced mushrooms and toss with the soy sauce. Serve alongside a bowl of vegetables or grains of your choice that do not require cooking.

Potato Meatball Soup

This is the ultimate comfort food if you love potatoes. As a classic dish, this meal includes lots of gravy and can be enjoyed both warm or chilled, either way, it is perfect to feed a hungry family. But to make sure your veggies taste just right, don’t cut the bacon and potatoes short. First, cut the beef in cubes, then trim the slices and cook them, uncovered for seven to nine hours. You can use beef steak chunks or meatballs, however you like. Chop the vegetables, let everything simmer, and put the beef mixture in the microwave. Microwave for 30 minutes as you make, stirring frequently, until well done. Season with salt, garnish and eat with cheese or yogurt, if desired.

Nip-On Chicken Curry Salad With Thai Lemorn & Ginger Rice Vinegar

Curry onions have long been known for their ability to get you talking—they’re also one of my favorite things to use for the salad. The Thai lemongrass is essential for making any curry, whether chicken, fish, or any kind of other vegetables I hope you’ve tried before. In addition to the lemongrass, chili-cayenne paste adds flavor and moistureiness. Fresh ginger, lemon zest, and white pepper are also included here. Rinse the rice with cold water, set both sides of the rice on a tray, and brush with the vinegar. Next, top with spring onions, dill pickle, and lime wedges. Serve with Thai egg curry, spicy chile paste, and black pepper.