Viewing entries in
recipe

BAKED FISH WITH SPINACH

BAKED FISH WITH SPINACH

4 x White Fish Fillets (haddock, Sole, Pickerel)

2 x Ripe Tomatoes

4 cups Fresh Baby Spinach

1 x Leek

2 cups chopped mushrooms of your choice

1/2 cup Parmesan cheese

1/2 cup White Wine

Preheat oven to 350 deg.

In a bake dish spread spinach.  Place Fish on top of Spinach and season with salt and Pepper.

Fry leek and mushrooms until soft.  Spoon over fish.

Slice tomato and place on top of fish and mushroom ragout. Sprinkle Parmesan on top.

Pour wineover fish, cover with foil and bake for 20 minutes.

 

 

HEALTHY BARS

HEALTHY BARS

Incredibly Yummy Granola Bars !!!
You can really add or substitute with your favorite nuts and dried fruits and seeds.

1 1/2 cups Rolled Oats
1/2 cup chopped walnuts
1/2 cup chopped almonds
TOAST ABOVE INGREDIENTS BAKING PAN LINED WITH PARCHMENT PAPER UNTIL GOLDEN IN OVEN AT 325 DEG. ABOUT 10 MIN. ADD TO LARGE MIXING BOWL
1 Cup Medjool dates - CHOP IN FOOD PROCESSOR. WILL FORM INTO A BIG BALL. ADD TO MIXING BOWL
2 Tbsp Hemp Hearts
1/4 cup honey or maple syrup
1/4 cup salted peanut butter or almond butter
1/4 cup pumpkin and or sunflower seeds
1/2 dried sour cherries or your favorite dried fruit
1/4 unsweetened shredded coconut or flakes
Optional
1/2 cup dark chocolate chips
Mix everything really well in a bowl. Good to use your CLEAN hands and really break up and mix in the date paste and honey which is going to act as the "glue" to hold it all together.
Line baking pan with parchment paper and place all ingredients in pan. Again with hands or spatula firmly press out the ingrediants. Freeze or refrigerate overnight. Cut into bars or cubes. 
No SUGAR and LOADED with all kinds of wonderful nutrients and fiber including Omega 3 and 6 !
Enjoy

INTERNATIONAL QUINOA SALAD

INTERNATIONAL QUINOA SALAD

This recipe is based on a recipe by Lorna Sass called Quinoa Salpiçon, a sort of South American version of the Middle Eastern grain salad tabouli, with lots of parsley as in tabouli but using quinoa instead of bulgur wheat. I like to think of it as a blend of cultures, a little of the Old World mixed with the New, though even the “new” ingredients date back thousands of years. Quinoa was first cultivated 5000 years ago. It was a staple food of the people in the Andes Mountains in Peru and Bolivia and was considered a sacred grain of the Incas. Chickpeas were first cultivated around 7000 years ago in Turkey, but their use spread from there to western Europe, and they’ve become an important part of the diets of many cultures.

I took the original salad and added a few ingredients–the corn and chili powder to enhance its South American flavor and the chickpeas to complement its Middle Eastern roots. And, of course, I’ve made it oil-free. The result is wonderful–tiny pearls of quinoa drenched in tangy, chili-seasoned dressing, with cubes of avocado that melt in your mouth and cucumbers and chickpeas for a little bit of crunch. It’s a perfect marriage of ingredients–and cultures

Ingredients

Quinoa:

1 1/2 cups quinoa, rinsed very well
2 1/4 cups water
1 clove garlic, minced or pressed
1/2 tsp. salt (optional)

Vegetables:

1 large cucumber, peeled, seeded, and diced
2 medium-large tomatoes, finely chopped
kernels of 2 ears of cooked corn (about 1 cup)
1 jalapeño pepper, seeded and diced
1 1/2 cups cooked chickpeas
1/2 cup scallions, thinly sliced
2/3 cup parsley — minced
1/3 cup fresh mint — minced
1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)

Dressing:

1/4 cup freshly squeezed lime juice (NOT lemon)
3 tablespoons vegetable broth or bean cooking liquid
1/2 teaspoon salt, or to taste (optional)
1/8 teaspoon ground pepper
1 clove garlic, pressed or minced
1/4 – 1/2 teaspoon chipotle chili pepper

Instructions

To cook the quinoa in a pressure cooker, place it and the water, garlic, and salt in the cooker and lock the lid. Over high heat, bring to high pressure and cook for one minute. Remove from heat and allow the pressure to come down naturally. Fluff the quinoa and allow it to cool. (To cook it on the stove, use 3 cups of water. Bring to a boil, add the quinoa, cover tightly, reduce heat, and cook until all water is absorbed, about 15 minutes. Fluff and cool.)

Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve. Makes about 8 servings.

Preparation time: 20 minute(s) | Cooking time: 15 minute(s)

Number of servings (yield): 8

Nutrition (per serving): 239 calories, 55 calories from fat, 6.4g total fat, 0

WELCOME TO HUNGRY 4 HEALTH'S FIRST BLOG!

WELCOME TO HUNGRY 4 HEALTH'S FIRST BLOG!

It's going to be an exciting year exploringand sharinglots of new and healthy ideas, tips and recipes!!

The key to ensuring this journey is not one filled with overwhelming challenges but instead fun and easy ways which will help you
reachsome of your health and wellness goals.

I will start by telling you that I - like most of you- don't have a lot of time to prep and prepare meals every night.

Tonight was one of those nights so this is what I did...

Simple - fast and Easy Lentil Soup. 
Preferably organic vegetables

1 1/2 cup split red lentils ( lazy mans lentil soup good)
1 leak - chopped
3 carrots - chopped
3 celery - chopped
1 apple diced
2 tomatoes diced
6 cups vegetable broth
Dash of salt and pepper
1 tbsp coriander - I often put in more because I love coriander

Rinse lentils
Sauté leeks, carrots, celery and apple in tbsp of coconut oil for about 5 minutes.
Add lentils and all the spices. Sauté for another 3-4 minutes
Add broth and tomatoes. Simmer for about 20-30 minutes until lentils soft.

At this stage you can eat it as is or let itcool and blend up in your blender so it's more of a purée . Serve with lemon wedge.
Light - fast and according to everyone tonight - delicious !

I would love to hear your comments and suggestions.