Healthy Recipes for Every Meal Carla Hall Jamie Oliver Ming Tsai
Healthy Recipes for Every Meal - Carla Hall, Jamie Oliver, Ming Tsai Diet & Nutrition
This simple breakfast plays up the sweetness of a popular summer fruit with an accent of honey. If you thought you couldn't grill your breakfast, this recipe will change your mind. What you'll need 4 firm but ripe peaches 2 cups Greek-style or strained yogurt 1/2 cup honey 1 rosemary sprig Grapeseed, canola or other neutral-flavored oil Recipe Serves 4 1. Prepare the grill and heat to medium. 2. Cut the peaches in half and pit them. If desired, cut the peaches into quarters. (Note: They do not need to be peeled.) Brush the cut sides of the peaches with oil. Carefully place the peach pieces onto the hot grate and grill, turning once, until grill marks show and the peaches are tender but not falling apart, 2 to 3 minutes per side. 3. While the peaches are grilling, place the rosemary sprig and the honey into a microwavable bowl and heat for about 1 minute. Or place the honey and rosemary into a small pot on the stove and warm over medium-low heat for about 3 minutes. (The honey should be runny and warm.) 4. To serve, put 1/4 cup yogurt in each of 4 cups or bowls, then top with several peach slices (warm or at room temperature), another 1/4 cup yogurt and the remaining peaches. Drizzle with the honey. Nutrients per serving: 253 calories, 7g protein, 52g carbohydrates, 2g fiber, 3g fat (1g saturated fat), 10mg cholesterol, 87mg sodium Add a new twist to your traditional grilled cheese sandwich by replacing the American cheese with Gouda.
Grilled cheese sandwiches are delectable when topped with tomatoes sautéed in olive oil. This technique not only makes them taste better but also reaps the most health benefits. Studies have shown that cooked tomatoes have more healthful antioxidants than raw ones. What you'll need 1 medium vine-ripened tomato, cut into 1/4-inch-thick slices 3 ounces Gouda 4 slices whole wheat bread 1 tablespoon extra-virgin olive oil, plus more for brushing the bread Kosher salt and freshly ground black pepper Recipe Serves 2
1. In a large sauté pan over medium-high heat, add the oil and swirl to coat. When the oil is hot, add the tomato slices and season with salt and pepper. Cook until softened, 1 to 2 minutes per side. Transfer the tomatoes to a plate. 2. Brush the bread on both sides with the oil. Set 2 or 3 tomato slices onto 2 of the bread slices. Grate Gouda over the tomatoes and top with the remaining bread. 3. Wipe out the sauté pan and place it over medium-high heat. When the pan is hot, add the sandwiches; cook until the bread is golden brown, about 2 to 3 minutes. Turn the sandwiches over and grill to brown on the other side, another 2 to 3 minutes. Serve immediately. Nutrients per serving: 365 calories, 17g protein, 32g carbohydrates, 5g fiber, 21g fat (9g saturated fat), 49mg cholesterol, 672mg sodium Baked salmon accompanied by green beans and pesto is a simple, yet tasty meal.
This is so easy to put together — a portion of salmon, a handful of green beans, a dollop of good-quality pesto and a little squeeze of lemon juice. For a dinner party you can use a whole fillet of salmon and treat it exactly the same way; just cook it twice as long. It will look very dramatic when you open up the parcel at the table. What you'll need 2 salmon fillets (4 ounces each), skin on, scaled and bones removed 2 handfuls green beans 2 heaping tablespoons green pesto 1 lemon Sea salt and freshly ground black pepper Olive oil, as needed Recipe Serves 2 1. Preheat the oven to 400° F. 2. Trim the beans by cutting off the stalk ends but leaving on the wispy tips.
Eat Deliciously for a Healthy Life
Make the most of summer' s fresh foods with these tasty meal ideas from top chefs
Grilling peaches helps bring out their already delectable flavor. Now that farmers markets and backyard gardens are overflowing with fruits and vegetables, we asked three top chefs — Carla Hall, Ming Tsai and Jamie Oliver — to share a favorite summer dish.Favorite summer produce We asked our chefs
Carla Hall loves … rhubarb For an unusual take on slaw, pair 1 cup shaved, young rhubarb with 1 cup finely julienned beets, 1/2 cup julienned carrots, 1 tablespoon red-wine vinegar, 3 tablespoons olive oil, 2 tablespoons orange juice, 2 teaspoons orange zest, a pinch of ground coriander, salt and pepper. Ming Tsai loves … Maui onions He likes to caramelize them, which brings out their natural sugars and also tames their pungency. The caramelized onions can then be mixed with bean thread noodles, grated carrots, garlic and ginger as a filling for crispy spring rolls. Jamie Oliver loves … squash For a warm-weather salad, he enjoys roasting peeled and quartered butternut squash — seasoned with salt, pepper, a touch of chili and coriander seeds — in a 375° F oven for 1-1/2 hours. Then he layers the squash with prosciutto, arugula, a bit of olive oil and some pecorino. BREAKFASTCarla Hall cohost of The Chew
Grilled Peaches With Yogurt and Rosemary HoneyThis simple breakfast plays up the sweetness of a popular summer fruit with an accent of honey. If you thought you couldn't grill your breakfast, this recipe will change your mind. What you'll need 4 firm but ripe peaches 2 cups Greek-style or strained yogurt 1/2 cup honey 1 rosemary sprig Grapeseed, canola or other neutral-flavored oil Recipe Serves 4 1. Prepare the grill and heat to medium. 2. Cut the peaches in half and pit them. If desired, cut the peaches into quarters. (Note: They do not need to be peeled.) Brush the cut sides of the peaches with oil. Carefully place the peach pieces onto the hot grate and grill, turning once, until grill marks show and the peaches are tender but not falling apart, 2 to 3 minutes per side. 3. While the peaches are grilling, place the rosemary sprig and the honey into a microwavable bowl and heat for about 1 minute. Or place the honey and rosemary into a small pot on the stove and warm over medium-low heat for about 3 minutes. (The honey should be runny and warm.) 4. To serve, put 1/4 cup yogurt in each of 4 cups or bowls, then top with several peach slices (warm or at room temperature), another 1/4 cup yogurt and the remaining peaches. Drizzle with the honey. Nutrients per serving: 253 calories, 7g protein, 52g carbohydrates, 2g fiber, 3g fat (1g saturated fat), 10mg cholesterol, 87mg sodium Add a new twist to your traditional grilled cheese sandwich by replacing the American cheese with Gouda.
Tip Light the Coals
Grilling gives veggies a charred flavor typically associated with steak. "Thick slices of eggplant grilled with garlic, herbs and olive oil can be as satisfying as a piece of meat," Tsai says. Seasoning is key: "Salt takes the bitterness out of eggplant and accentuates the sweetness of tomatoes and other produce."LUNCH br Ming Tsai host of Simply Ming
Tomato and Gouda Grilled Cheese SandwichGrilled cheese sandwiches are delectable when topped with tomatoes sautéed in olive oil. This technique not only makes them taste better but also reaps the most health benefits. Studies have shown that cooked tomatoes have more healthful antioxidants than raw ones. What you'll need 1 medium vine-ripened tomato, cut into 1/4-inch-thick slices 3 ounces Gouda 4 slices whole wheat bread 1 tablespoon extra-virgin olive oil, plus more for brushing the bread Kosher salt and freshly ground black pepper Recipe Serves 2
1. In a large sauté pan over medium-high heat, add the oil and swirl to coat. When the oil is hot, add the tomato slices and season with salt and pepper. Cook until softened, 1 to 2 minutes per side. Transfer the tomatoes to a plate. 2. Brush the bread on both sides with the oil. Set 2 or 3 tomato slices onto 2 of the bread slices. Grate Gouda over the tomatoes and top with the remaining bread. 3. Wipe out the sauté pan and place it over medium-high heat. When the pan is hot, add the sandwiches; cook until the bread is golden brown, about 2 to 3 minutes. Turn the sandwiches over and grill to brown on the other side, another 2 to 3 minutes. Serve immediately. Nutrients per serving: 365 calories, 17g protein, 32g carbohydrates, 5g fiber, 21g fat (9g saturated fat), 49mg cholesterol, 672mg sodium Baked salmon accompanied by green beans and pesto is a simple, yet tasty meal.
Tip Start with salad
For a predinner salad, Oliver tries to experiment with combinations of fruits and vegetables. "It's important to try new things — different colors, textures and flavors," he says. For instance, toss tender raw corn with apples, cucumbers, radishes, green beans, fresh herbs and some lemon juice.DINNER br
Jamie Oliver, author of The Naked Chef Salmon Baked in a Foil Parcel With Green Beans and PestoThis is so easy to put together — a portion of salmon, a handful of green beans, a dollop of good-quality pesto and a little squeeze of lemon juice. For a dinner party you can use a whole fillet of salmon and treat it exactly the same way; just cook it twice as long. It will look very dramatic when you open up the parcel at the table. What you'll need 2 salmon fillets (4 ounces each), skin on, scaled and bones removed 2 handfuls green beans 2 heaping tablespoons green pesto 1 lemon Sea salt and freshly ground black pepper Olive oil, as needed Recipe Serves 2 1. Preheat the oven to 400° F. 2. Trim the beans by cutting off the stalk ends but leaving on the wispy tips.