A key part of being healthy is eating healthy. This is something that most of us know but for whatever reason don’t readily do. There are numerous factors that prevent us from eating healthy. We wont get into all of those in this post. However, one of the main excuses used for not eating healthy is not knowing what to eat or how to prepare it.
The following have been gathered, tried, and modified to create this list of top 3 healthy recipes made easy.
OVEN-BAKED SALMON
Preheat the oven to 450 degrees F.
Place salmon, skin side down, on a non-stick baking sheet and gently rub a thin layer of extra-virgin olive oil into the meat
Season salmon with salt and pepper then bake until salmon is cooked, about 15 to 20 minutes depending on your oven.
4 servings
- Amount per serving
- Calories177
- % Daily Value *
- Total Fat 11g15%
- Saturated Fat 2.5g13%
- Cholesterol 47mg16%
- Sodium 170mg8%
- Protein 17g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat the oven to 450 degrees F.
Place salmon, skin side down, on a non-stick baking sheet and gently rub a thin layer of extra-virgin olive oil into the meat
Season salmon with salt and pepper then bake until salmon is cooked, about 15 to 20 minutes depending on your oven.
Notes
GARLIC SHRIMP PASTA
Cook spaghetti in salted water according to package directions.
Season shrimp with old bay seasoning, red pepper flakes, and salt & pepper to taste.
Heat the oil in a large skillet. Add the shrimp and garlic and cook for 2 minutes, turn over and cook 1 minute more. Remove shrimp and set aside.
Add wine and lemon juice to deglaze pan. Add butter, cream and chicken broth. Simmer 5 minutes or until slightly reduced.
Drain spaghetti, leaving 1 cup of pasta water.
Place the shrimp back into to the skillet and cook through. Stir in pasta and parsley and cook until heated through adding pasta water if needed.
Ingredients
Directions
Cook spaghetti in salted water according to package directions.
Season shrimp with old bay seasoning, red pepper flakes, and salt & pepper to taste.
Heat the oil in a large skillet. Add the shrimp and garlic and cook for 2 minutes, turn over and cook 1 minute more. Remove shrimp and set aside.
Add wine and lemon juice to deglaze pan. Add butter, cream and chicken broth. Simmer 5 minutes or until slightly reduced.
Drain spaghetti, leaving 1 cup of pasta water.
Place the shrimp back into to the skillet and cook through. Stir in pasta and parsley and cook until heated through adding pasta water if needed.
Notes
Healthy Oatmeal Raisin Cookies
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Using a hand mixer, beat the butter and brown sugar until fluffed up ( 1-2 minutes) and add the egg, cinnamon and vanilla and beat for another 30 seconds until smooth.
In a separate bowl, mix the oats, raisins, flax seeds and flour with baking powder and baking soda and pinch of salt.
Then using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be a little crumbly, that’s ok.
Using a standard tablespoon measuring spoon or a small ice cream scoop or oiled hands, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart ( these cookies don’t spread too much).
Bake the cookies ( middle rack) for 12-14 minutes depending on the size of your cookies. Take them out while the centre is still soft but the edges have set ( if you like a chewy cookie) or let them bake an extra 2 minutes until the centres are set too if you like a crunchier cookie.
Cool on the baking sheet for 2 minutes before remove them.
Ingredients
Directions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Using a hand mixer, beat the butter and brown sugar until fluffed up ( 1-2 minutes) and add the egg, cinnamon and vanilla and beat for another 30 seconds until smooth.
In a separate bowl, mix the oats, raisins, flax seeds and flour with baking powder and baking soda and pinch of salt.
Then using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be a little crumbly, that’s ok.
Using a standard tablespoon measuring spoon or a small ice cream scoop or oiled hands, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart ( these cookies don’t spread too much).
Bake the cookies ( middle rack) for 12-14 minutes depending on the size of your cookies. Take them out while the centre is still soft but the edges have set ( if you like a chewy cookie) or let them bake an extra 2 minutes until the centres are set too if you like a crunchier cookie.
Cool on the baking sheet for 2 minutes before remove them.