Clydesdales/Athenas (200+ lb / 91+ kg) - Healthy Recipes

I thought to start a healthy recipe thread that everyone can post tasty healthy recipes with nutrition info. This is my first.

Tasty taco salad
8oz lean ground turkey
1 cup onion (diced)
4 cups salad greens ( I use romaine spinach and swiss chard but any will do)
6oz grape tomatoes
1/2 cup nonfat plain yogurt
4 tbsp salsa (I use pace)
chili powder to taste
cumin to taste

Sweat the onions in a nonstick pan with a pinch of salt (a pinch is approx 1/4 tsp for you non cooks)
add ground turkey chili powder and cumin. Brown then set aside.

Tear or cut greens into bite size pieces and place in a big bowl
add washed tomatoes
add turkey yogurt and salsa

enjoy
Nutrition information Serves 1 calories 624 protein 66g carbohydrates 64.5:thumb:

Feel free to post your healthy recipes to

This is real tastey :)


Filipino Pork Ribs


INGREDIENTS

6 pounds pork spareribs
2 medium onions, cut into wedges
1 medium onion, finely chopped
6 tablespoons soy sauce
1/4 teaspoon ground black pepper
6 whole star anise pods
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice


DIRECTIONS

1. Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.

2. Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.

3. Preheat oven to 400 degrees F (200 degrees C).

4. Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.

What I like to do is have more veggies than meat or carbs in any given meal. That doesn't mean eating a huge salad and a measured portion of steamed chicken. Last night's dinner was fridge leftovers pasta.

Sliced cremini, morels and chanterelles
Broccoli rabe
Shallot
Garlic
Tomatoes
Italian and chorizo sausage

Chop tomatoes, add chunky sea salt and stir. Let sit for 15 min. or more so the salt can pull the liquid out of the tomatoes.

Remove the sausage casings, break up the sausage and saute. Add chopped garlic and mushrooms and continue frying. Blanch broccoli rabe for 3 mins., drain, reserving a little liquid to add to the sauce. Add the broccoli rabe and the reserved liquid. Pour the tomato liquid in and reduce liquid by half. Add tomatoes, toss and remove from heat. Realize you don't have any pasta and hurriedly line bowl w/ toasted crusty bread. Pour sauce over and enjoy. Save remaining sauce for the next day when you buy more pasta.

My favorite breakfast food (lasts for about 5 days)

4 cups of milk (i use organic whole milk)
1 cup of steel cut oats
1 cup of raisins
1/2 cup of brown sugar
1 apple, sliced in small pieces
1 banana, sliced
1 tbsp cinnamon or more if you like
1 cup of pecans, slightly crushed


Throw everything in a slow cooker overnight and voila, hot breakfast in the morning. Leftovers can be reheated for the next 3 to 4 days in the microwave.

Thomas