Posted by Carole Anne on January 17, 2010
Tomatoes have a fragrance that no other fruit/vegetable has; one of the most variable veggie/fruit that has numerous uses in almost any salad or meat dish, this delicious item I find many uses for. The positive about tomatoes is that they are known to contain many antioxidant phytochemicals and lycopene (carotenoid), which may help in prevention of disease as prostate cancer and arthritic conditions, and even osteoporosis. The greatest form of tomatoes in these antioxidants are in the tomato paste form. Remember when shopping, red, yellow and orange veggies and fruits are said to be excellent for fighting cancers, so try to add these types of dishes to your menu.
This particular recipe has been my favorite side tomato dish for many years.
INGREDIENTS:
1/3 cup extra virgin light olive oil
2 ripe beefsteak tomatoes, cut in halves, then into quarters
2 tbsp basil leaves (fresh leaves chopped finely preferred)
2 avocado (firm, chopped into 1/4 inch cubes)
2 tbsp balsamic vinegar
1/2 cup Feta cheese in crumbles
Fresh, crisp romaine lettuce leaves halved to form a base in bottom of salad dish.
Lastly, drizzle olive oil/balsamic mixture over salad within the romaine lettuce leaves.
This recipe is simple to make, is ever so tasty addition to any meal, and contains all the healthy recipe ingredients for healthy living.
Healthy Recipe serves 4 people. Scrumptious salad dish!
NOW FOLLOW ME:
Place halved romaine lettuce leaves around sides of salad dish.
Whisk balsamic vinegar and olive oil.
In separate dish, mix chopped tomatoes, chopped avocadoes, quartered tomatoes and sprinkle crumbled Feta cheese over these items. Toss lightly and add to salad bowl, arranging within romaine lettuce leaves.
Posted by Carole Anne on October 25, 2009
Blue Cheese Dressing is not for everyone, but the people that doe love it, love it for their entire lives it seems. This dressing is great with salads made of bitter greens, endives, escarole or fresee lettuce. Dressing made will be enough to cover a 12 cup salad of greens.
INGREDIENTS:
2/3 cup crumbled blue cheese
1/2 cup light sour cream
2 tsp cider vinegar
2 tsp of Dijon mustard (other option is to use prepared horseradish)
1/w small clove of garlic minced
1/2 tsp freshly ground pepper
pinch of sea salt
1/3 cup extra-virgin olive oil
NEXT TO DO:
Using your blender on low speed, add blue cheese, light sour cream, cider vinegar, mustard, minced garlic, pepper and sea salt and lastly, extra-virgin olive oil, until pasty consistence.
Spoon out into a dressing dish. This is delightfully healthy, aromatic and am certain all will enjoy.
Healthy recipe of blue cheese dressing will cover a salad of 12 cups of greens. Enjoy please!
Posted by Carole Anne on
Healthy Recipes has created an excellent, spicy watercress dressing that could be used for potato or mixed greens salad. This dressing is easy to make, is very tasty and gives that extra kick to the salad dressing.
INGREDIENTS:
1 cup lightly packed watercress with stems removed
2 hard boiled egg yolks
1/3 cup extra-virgin olive oil
3 tbsp red wine vinegar
1/2 tsp Dijon mustard
1/4 tsp sea salt
1/4 tsp freshly ground pepper
NEXT TO DO:
Using blender at low speed, blend watercress, egg yolks, extra-virgin oil, mustard, ground sea salt and freshly ground pepper. Blend until watercress is finely minced.
Excellent, healthy recipe for watercress salad will make 3/4 cup dressing.
Posted by Carole Anne on
My favorite dish is omelette, with cooked asparagus in the center and shredded cheese (we use light cheese such as skim mozzarello, provolone, asiago) as it not only looks deliscious when served, but the taste is unbelievably good; plus, we have proteins, veggies, and herbs. This tasty dish may be served with a whole wheat, healthy toast.
INGREDIENTS:
4 eggs room temperature
1/4 tsp sea salt
pinch of freshly ground pepper
1 tbsp minced chives, parsley (preferrably fresh)
1/2 tsp fresh tarragon
2 tsp butter
NOW FOLLOW ME:
Using your whisk brush, whisk together eggs, sea salt, pepper and 1 tbsp until mixed well. Then stir in parsley, chives and tarragon.
Using a non-stick skillet, melt half the butter over medium heat, so it is spread evenly in the pan.
Pour in 1/2 of omelette mixture, allowing the egg mixture to cook until the bottom is slightly golden; then add the asparagus filler and grated cheese mixture on top of asparagus. Fold omelette in half and place mixture on plate. Repeat procedure for second omelette.
Voila! Oh, my tastebuds are telling me it is time to make an omelette!
Healthy Living receipe makes two omelettes, loaded with healthy herbs, eggs for protein and cheese for more protein. Asparagus provides the vegetable portion. Fast and easy, can be made for any meal.
Serve with healthy grained brown toast.