Daily Healthy Recipes
Daily Healthy Recipes
Here are some recipes that you can cook that are "Deliciously Healthy" as well as a "guilty pleasure"
Here are some recipes that you can cook that are "Deliciously Healthy" as well as a "guilty pleasure"
Mango Strawberry Pancakes w/ fresh squeezed orange juice
This recipe was contributed by Jordan Powell of the JEH Team
You need:
Directions:
Mix the pancake mix with the water, mango juice, and strawberries in a medium bowl until the mix has thickened a little (add water as desired). Then add the salt.
In a medium sized skillet, on medium-high heat, heat up a very little bit of olive oil and corn oil until hot. Then take a soup ladle (or big spoon, ice cream scoop) and pour the batter into the skillet. Cook for about 3-5 minutes on each side or until golden brown.
Serve with scrambled eggs and low sodium bacon or sausage.
Squeeze fresh orange juice, or serve organic store bought orange juice.
You need:
- 1/2 cup of fresh organic strawberries (chopped finely in food processor)
- 1/4 cup fresh organic mango juice squeezed
- 2 cups of Aunt Jemima original pancake mix
- 1 cup of water (add as desired)
- 1 tsp of kosher salt (or regular iodized salt)
Directions:
Mix the pancake mix with the water, mango juice, and strawberries in a medium bowl until the mix has thickened a little (add water as desired). Then add the salt.
In a medium sized skillet, on medium-high heat, heat up a very little bit of olive oil and corn oil until hot. Then take a soup ladle (or big spoon, ice cream scoop) and pour the batter into the skillet. Cook for about 3-5 minutes on each side or until golden brown.
Serve with scrambled eggs and low sodium bacon or sausage.
Squeeze fresh orange juice, or serve organic store bought orange juice.
Beef and Vegetable Stir Fry
This recipe was contributed by member Xiaou Chao
You will need:
Directions:
In a bowl, whisk broth (teriyaki sauce), rice vinegar, sugar, sesame oil, cinnamon, and cornstarch.
In a large skillet heat 1 tsp of the vegetable oil over medium-high heat. Add flank steak for about 3 minutes, stirring occasionally. Remove from pan and set aside. Drain any fat from.
Return skillet to medium-high heat, add broccoli and 1/2 cup of water. Cover and cook for 5 minutes or until tender. Remove cover, cook until water has evaporated, add remaining teaspoon of vegetable oil to pan. Add peppers and red onion. Cook, stirring occasionally for 4 minutes or until crisp tender. Add carrots, cook 1 minute. Return beef to skillet, add sauce, cook 2 minutes or until thickened. Serve with brown rice
You will need:
- 1 cup low sodium fat free beef broth
- 1/4 light teriyaki sauce
- 1/4 rice vinegar
- 2 tbsp sugar
- 1 tsp Asian dark sesame oil
- 1/2 tsp cinnamon
- 4 tsp corn starch
- 2 tsp vegetable oil
- 1 pound flank steak cut against the grain in 1/4 inch strips
- 4 cups broccoli or half of a 1 pound bag
- 1 sweet red pepper thinly sliced = 1 1/2 cups
- 1 small red onion thinly sliced
- 1 bag carrot matchsticks = 8oz (get 8oz bag)
- cooked brown rice (cook depending on servings on box of rice)
Directions:
In a bowl, whisk broth (teriyaki sauce), rice vinegar, sugar, sesame oil, cinnamon, and cornstarch.
In a large skillet heat 1 tsp of the vegetable oil over medium-high heat. Add flank steak for about 3 minutes, stirring occasionally. Remove from pan and set aside. Drain any fat from.
Return skillet to medium-high heat, add broccoli and 1/2 cup of water. Cover and cook for 5 minutes or until tender. Remove cover, cook until water has evaporated, add remaining teaspoon of vegetable oil to pan. Add peppers and red onion. Cook, stirring occasionally for 4 minutes or until crisp tender. Add carrots, cook 1 minute. Return beef to skillet, add sauce, cook 2 minutes or until thickened. Serve with brown rice
Ina Garten's Chocolate Cassis Cake
This recipe was contributed by Ina Garten (The Barefoot Contessa)
You will need:
Directions:
For the cake, preheat-heat the oven to 350 degrees F (177 degrees C). Spray a 9-inch round springform pan (round pan with latches on side for easier use) with parchment paper and spray it again with baking spray. Melt the chocolate and butter together in a heatproof bowl. S. et over a pan of simmering water, stirring occasionally, until smooth. Set aside to cool for 5 minutes, whisk in the cocoa powder, creme de cassis, and vanilla and set aside. In the bowl of an electric mixer fitted with the whisk attachment (you can also you a hand mixer), beat the eggs, sugar, and salt on high speed for 3-5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and for 35-40 minutes until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully on to a flat serving plate, remove the parchment paper, and cool completely. For the glaze, melt the chocolate and cream together and in a heatproof bowl, set over pan of simmering water. Stir until smooth. Off the heat, whisk in the creme de cassis and vanilla. Allow to cool for 10 minutes before serving, toss the berries gently with the sugar and creme de cassis. Cut the cake in wedges and serve with the berries on the side.
You will need:
- Baking Spray with flour (such as bakers joy or pam)
- 12 tbsp (1 1/2 sticks) unsalted butter
- 10 oz of bittersweet chocolate, chopped
- 1/2 cup unsweetened cocoa powder (such as pernigotti)
- 6 tbsp of creme de cassis liqueur
- 1 tsp pure vanilla extract
- 5 extra large eggs (at room temperature)
- 1 cup sugar
- 1/4 tsp kosher salt
- 6 oz bittersweet or semi-sweet chocolate, chopped
- 1/2 tsp pure vanilla extract
- 2 1/2 pint boxes fresh raspberries
- 1 pint fresh strawberries, thickly sliced
- 1/3 cup sugar
- 1/3 cup creme de cassis liqueur
Directions:
For the cake, preheat-heat the oven to 350 degrees F (177 degrees C). Spray a 9-inch round springform pan (round pan with latches on side for easier use) with parchment paper and spray it again with baking spray. Melt the chocolate and butter together in a heatproof bowl. S. et over a pan of simmering water, stirring occasionally, until smooth. Set aside to cool for 5 minutes, whisk in the cocoa powder, creme de cassis, and vanilla and set aside. In the bowl of an electric mixer fitted with the whisk attachment (you can also you a hand mixer), beat the eggs, sugar, and salt on high speed for 3-5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and for 35-40 minutes until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully on to a flat serving plate, remove the parchment paper, and cool completely. For the glaze, melt the chocolate and cream together and in a heatproof bowl, set over pan of simmering water. Stir until smooth. Off the heat, whisk in the creme de cassis and vanilla. Allow to cool for 10 minutes before serving, toss the berries gently with the sugar and creme de cassis. Cut the cake in wedges and serve with the berries on the side.
"Perfect Pizza" by Martha Stewart
This recipe was contributed and created by Martha Stewart
You will need:
(For the dough)
Directions:
Heat the oven to 500 degrees, with 16 inch diameter pizza stone placed on the lowest shelf position for at least 30 minutes.
Pour warm water into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved and water has turned a tan color. Let yeast stand until foamy, about 10 minutes. In a food processor, use blade to combine the 2 1/3 cups of flour and salt, and pulse 3 to 4 times. Add yeast mixture and 1 1/2 tbsp olive oil. Pulse until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface;4 or 5 turns into a ball.
Brush the inside of a medium bowl with olive oil, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes. Remove plastic wrap, and press your fist in the center of the dough to punch it down. Fold the dough back onto itself 4 or 5 times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled inside, about 30 minutes.
Punch down and transfer to a clean surface. Using a bench scraper or a sharp knife, divide the dough in half, and knead each half 4 or 5 times into a ball. Place one of the dough balls back in the oiled bowl, and cover with plastic wrap. Lightly flour a clean surface, place the remaining dough ball on top, pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Using your fingers, begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly a raised border, about a 1/2 inch wide around entire circumference of pizza dough.
Sprinkle cornmeal all over the surface of a pizza peel, and set aside. Lift the dough off the surface, and center it on top of your fists. Hold about 1 to 2 inches apart. Begin to rotate then stretch the dough, moving your fists until they are 6 to 8 inches apart and the dough is several inches larger. Then place your fists under the inside of the outer edge, and continue to stretch the dough a little at a time until it reaches about 12 inches in diameter. The dough will drape down your forearms. At this stage, it is important to keep your fists along the inside of the outer edge and watch that the dough does not get too thin or tear in the center. At the same time, make sure to maintain the slightly raised border on the edges. The dough is surprisingly resilient and will not tear if this step is done carefully and slowly.
Arrange the pizza dough into a circle on top of the cornmeal- dusted peel. Leaving the raised edge un-covered, pour 9 tbsp of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce leaving a half inch border of dough uncovered. Arrange half of the mozzarella slices on top of the sauce.
Lift the pizza peel, using a slight jerking motion, slide the pizza 1 inch back and forth on the peel to loosen it. Slightly tilt the peel, and place the front tip of the peel on the backside of the stone. Slide the pizza of the peel, centering it on the stone. Bake until the crust is golden brown and crisp on the edges and the bottom, 10 to 20 minutes, turning the pizza half way through baking. While first pizza is baking, shape and assemble a second pizza using remaining dough. Using tongs, lift the edge of the first pizza, and slide the peel all the way under to remove it from the oven. Using a pizza wheel, slice the pizza into 8 pieces, and serve immediately.
You will need:
(For the dough)
- 1 cup warm water (100 degrees - 110 degrees F)
- 1/4 tsp sugar
- 1 package active dry yeast
- 2 1/3 to 1 1/4 cups all purpose flour, plus more for dusting
- 1 tsp salt
- coarse grain cornmeal for dusting
- 3 1/2 tsp olive oil (plus more for bowl)
- 12 oz fresh mozzarella cheese (thinly sliced)
- Ragu Pizza Sauce (or your favorite brand)
Directions:
Heat the oven to 500 degrees, with 16 inch diameter pizza stone placed on the lowest shelf position for at least 30 minutes.
Pour warm water into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved and water has turned a tan color. Let yeast stand until foamy, about 10 minutes. In a food processor, use blade to combine the 2 1/3 cups of flour and salt, and pulse 3 to 4 times. Add yeast mixture and 1 1/2 tbsp olive oil. Pulse until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface;4 or 5 turns into a ball.
Brush the inside of a medium bowl with olive oil, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes. Remove plastic wrap, and press your fist in the center of the dough to punch it down. Fold the dough back onto itself 4 or 5 times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled inside, about 30 minutes.
Punch down and transfer to a clean surface. Using a bench scraper or a sharp knife, divide the dough in half, and knead each half 4 or 5 times into a ball. Place one of the dough balls back in the oiled bowl, and cover with plastic wrap. Lightly flour a clean surface, place the remaining dough ball on top, pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Using your fingers, begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly a raised border, about a 1/2 inch wide around entire circumference of pizza dough.
Sprinkle cornmeal all over the surface of a pizza peel, and set aside. Lift the dough off the surface, and center it on top of your fists. Hold about 1 to 2 inches apart. Begin to rotate then stretch the dough, moving your fists until they are 6 to 8 inches apart and the dough is several inches larger. Then place your fists under the inside of the outer edge, and continue to stretch the dough a little at a time until it reaches about 12 inches in diameter. The dough will drape down your forearms. At this stage, it is important to keep your fists along the inside of the outer edge and watch that the dough does not get too thin or tear in the center. At the same time, make sure to maintain the slightly raised border on the edges. The dough is surprisingly resilient and will not tear if this step is done carefully and slowly.
Arrange the pizza dough into a circle on top of the cornmeal- dusted peel. Leaving the raised edge un-covered, pour 9 tbsp of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce leaving a half inch border of dough uncovered. Arrange half of the mozzarella slices on top of the sauce.
Lift the pizza peel, using a slight jerking motion, slide the pizza 1 inch back and forth on the peel to loosen it. Slightly tilt the peel, and place the front tip of the peel on the backside of the stone. Slide the pizza of the peel, centering it on the stone. Bake until the crust is golden brown and crisp on the edges and the bottom, 10 to 20 minutes, turning the pizza half way through baking. While first pizza is baking, shape and assemble a second pizza using remaining dough. Using tongs, lift the edge of the first pizza, and slide the peel all the way under to remove it from the oven. Using a pizza wheel, slice the pizza into 8 pieces, and serve immediately.
Delicious and healthy home fries
This Recipe was contributed by Jordan Powell member of the JEH Team
You will need:
Directions:
In a medium sized bowl, soak the diced potatoes in the water with sea salt for about 5 to 10 minutes (or whenever you feel ready, 10 minutes recommended).
While the potatoes are soaking, sautee the onions and peppers, with a drizzle of olive oil until tender. Then drain the onions and peppers on a paper towel or cloth.
Drain the water out of the potatoes and pat them dry (VERY WELL) add the season salt, basil, black pepper, bacon bits, and olive oil. Stir carefully util seasonings are completely submerged in potatoes.
Heat the corn oil in a separate skillet under medium heat. The slowly and carefully add the potatoes and vegetables (while stilling keeping medium heat). Constantly check and stir the potatoes to make sure they don't stick (add oil as desired). Cook potatoes until tender and are a light golden brown.
Remove potatoes and drain. Serve as a side or an entree.
You will need:
- 4 cups peeled and diced Russet Potatoes
- 1/2 cup olive oil
- 1/4 cup corn oil
- 1 tbsp season salt
- 1 tsp sea salt or 1 tsp regular iodized salt
- 1/4 cup basil
- 1/4 cup parsley
- 2 cups red peppers, sliced
- 1 cup yellow onions, diced
- 1/3 cup bacon bits
- 1 tsp black pepper
Directions:
In a medium sized bowl, soak the diced potatoes in the water with sea salt for about 5 to 10 minutes (or whenever you feel ready, 10 minutes recommended).
While the potatoes are soaking, sautee the onions and peppers, with a drizzle of olive oil until tender. Then drain the onions and peppers on a paper towel or cloth.
Drain the water out of the potatoes and pat them dry (VERY WELL) add the season salt, basil, black pepper, bacon bits, and olive oil. Stir carefully util seasonings are completely submerged in potatoes.
Heat the corn oil in a separate skillet under medium heat. The slowly and carefully add the potatoes and vegetables (while stilling keeping medium heat). Constantly check and stir the potatoes to make sure they don't stick (add oil as desired). Cook potatoes until tender and are a light golden brown.
Remove potatoes and drain. Serve as a side or an entree.
Corned Beef Hash
This recipe was contributed by Logan Braxton
You will need:
Directions:
In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistantsy and the liquid is almost. Mix well, and serve.
You will need:
- 6 large potatoes, peeled and diced
- 1 (12 oz) canned corned beef, cut into chunks
- 1 medium onion, chopped
- 1 cup beef broth
Directions:
In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistantsy and the liquid is almost. Mix well, and serve.
Sudan Styled Fish Chowder
This recipe was contributed by Saka Wae Taanboolan
You Will Need:
You Will Need:
- 2 tablespoons butter
- 2 cups chopped onion
- 4 fresh mushrooms, sliced
- 1 stalk celery, chopped
- 4 cups chicken stock
- 4 cups diced potatoes
- 2 pounds cod, diced into 1/2 inch cubes
- 1/8 teaspoon Old Bay Seasoning TM, or to taste
- salt to taste
- ground black pepper to taste
- 1 cup clam juice
- 1/2 cup all-purpose flour
- 2 (12 fluid ounce) cansevaporated milk
- In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
- Add chicken stock and potatoes; simmer for 10 minutes.
- Add fish, and simmer another 10 minutes.
- Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk. Serve.