Favorite "Healthy" Meals

I'm a lacto ovo vegetarian and haven't eaten meat for 35 years. I eat too much cheese and too much nuts and would eat too much bread if I had it in the house. Otherwise, I deserve a halo for eating healthy. Right now I've been doing a time-restricted diet, only eat between 5-7pm.

My favorite dinners are Moussaka, green salad with everything in it, veggie burger w/yam and green salad, any potato dish like Bubble-n Squeak.
 

StarSong said:
@treeguy64 should weigh in here. He's extremely committed to a healthy diet and lifestyle, and has shared some delicious, extraordinarily healthy recipes in the past.
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On average:

Breakfast: Oatmeal: 5/7 days; Low-gluten pancakes, soysage/grilled tempeh, on Saturdays; Breakfast tacos with corn tortillas, scrambled tofu, refried beans, grilled onions, tomatoes, guacamole, on Sundays.

Lunch: Soup with low sodium veggie broth, mung bean sprouts, bok choy, spinach ramen noodles, mushrooms, 5/7 days; favorite vegan restaurant dishes on weekends, if we're in the mood to go out.

Dinner: Many, many different vegan dishes, light fare, ranging from homemade Japanese, Indian, Ethiopian, Mexican, Italian, Chinese, Greek, American. Depends on what we are up for. Sometimes we skip dinner, and snack on veggie chips and hummus. Janet likes popcorn. I can't eat it because of the hard kernel remnants.

I have to include, here, that the above is not truly invariable: I cook lots of different things, at different times.
 
Greek Diced Vegetable Salad
Recipe type: main dish salad Cuisine: Greek-style Prep time: 15 mins Total time: 15 mins
Serves: 2 servings
Ingredients
1 cucumber, peeled, seeded, and diced 1 large ripe tomato, diced
1 red bell pepper, diced
1 scallion, finely sliced or minced
2 tablespoons minced fresh parsley 2 tablespoons extra-virgin olive oil juice of 1⁄2 lemon (or more to taste) 1 garlic clove, pressed
1⁄4 teaspoon dried oregano, crumbled
8 black Kalamata olives, whole or pitted and sliced salt and ground black pepper to taste
romaine lettuce leaves
crumbled or grated feta cheese (optional)
Instructions
  1. Combine the cucumbers, tomatoes, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano, and olives in a large bowl.
  2. Add salt and pepper, and toss well.
  3. Although you can serve the salad immediately, it is even better if it sits for about 30 minutes before serving.
  4. Mound the salad on lettuce leaves, and top with feta if you like.
  5. Serve this with a crusty bread, hearty soup, or stuff a pita with it.
Notes
PER 8-OZ SERVING: 192 CALORIES, 2 G PROTEIN, 17 G FAT. 11.2 G CARBOHYDRATE, 860 MG SODIUM, 0 MG CHOLESTEROL.
NOTE: This salad is good with or without the feta. If you mix the feta into the salad, the cheese will absorb the marinade, which is delicious. For a more decorative presentation, sprinkle the feta on top. This salad will keep better if the cheese is not mixed into it.
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I add grilled chicken strips and canned artichoke hearts to make it into a dinner salad. Good anytime of the year, but in summer you can add fresh vegetables from your garden or the farmer's market.

Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at https://moosewoodcooks.com/2017/03/greek-diced-vegetable-salad/
 
I, too like spaghetti squash instead of pasta. I add turkey sausage balls, onions, mushrooms, and marinara sauce. A fresh salad with balsamic dressing completes the dinner meal.

Sometimes I make chicken piccata to serve on spaghetti squash.
When I serve pasta, it's gluten free rice or lentil pasta. Those are still carbs, though.
 
For us, nothing is off limits - just not too much of it.

My favourite "healthy" food?
Breakfast - smoked haddock, poached egg and wholemeal toast.
Lunch - chicken and vegetable soup
Dinner - Leek & mushroom pie with jacket potato & sour cream.

More often, it's cereal for brekkies, toasted sarnie for lunch and maybe a casserole for dinner. I don't eat as much beef these days, but do eat fish, chicken and most other meats.
 
Breakfast: "Smoothie" with ground flax seed, hemp seed, wheat bran and powdered multi vegetable concentrate. One banana, one hard boiled egg and approximately 1/8th cup of extra virgin olive oil.

Lunch: A bowl of my black bean, barley, broccoli, carrot and celery "stew". And about 6 oz or so of wild caught red salmon (canned).

Dinner: An apple and then multiple small bowls of walnuts, almonds and cashews......until I'm feeling full enough.
 
Aunt Bea said:
My lazy healthy inexpensive meals usually start with a can or bag of beans.

Bean soup.

Beans with tomato sauce.

Beans with chili seasonings.

Beans with greens.

Beans with carrots, onions, celery, and garlic.
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What are your favorite beans?

I like garbanzos for snacking and salad, pintos for soups, black beans for ''burgers'', but I like ALL beans. I like your last beans, add a slice of whole wheat bread and it's a great meal.
 
I'm not vegan, but I do love vegetables;
I like them roasted when possible;

Asparagus
Broccoli
Cauliflower
Carrots
Cabbage
Potatoes
Onions
Parsnips
Garlic

Also cooked peas, corn, lentils, beans

All the salad stuff

Soups
Wild caught fish
Chicken
Lean red meats
Natural peanut and almond butters; no additives

I'm not mentioning the un-healthy stuff I eat, heh.
 
I love lentils.. I make them on New Years Eve....We had so much left over, I put them in a bowl in the freezer...We will be eating them
tonight with rice....I don't eat much meat....I do love salad with tomatoes, olives and anything I have in the fridge. that is not meat...I love fruit, ike apples, pears,peaches, cherries and many other fruit's...

But I have to say, I do love my pasta....I make a red gravy without meat....for my self, and another gravy with meat for my husband....
I do make a lot of Italian food when I have company....My husband is a meat eater...but sometimes he will eat tuna and some other fish...
Breakfast, I have to have my Coffee....Maybe an English Muffin....I don't eat too much bread....Also cereal or oatmeal in the morning....
My husband loves his eggs....(I don't)….He likes them easy over or scrambled...But not every morning....
I have to confess, I love Bagles….So I don't get them often!!!!!

Hubby likes a steak once and a while...I love home made soup..Maybe chicken some times..
 
Catlady said:
What are your favorite beans?

I like garbanzos for snacking and salad, pintos for soups, black beans for ''burgers'', but I like ALL beans. I like your last beans, add a slice of whole wheat bread and it's a great meal.
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My favorite are butter beans which also happen to be higher in fiber than many of the others.

I enjoy all of the ordinary supermarket offerings with the exception of black beans.

The easiest dinner option for me is a can of petite diced tomatoes, a can of cannellini beans, onion, garlic, a dash of this and a dash of that topped with a sprinkle of grated cheese.

At forty-nine cents per can for the beans and sixty-nine cents per can for the tomatoes it makes at least two inexpensive but generous servings on a cold winter night. If you can stand the carbs it's nice to add some small macaroni like shells or tubetti for a pink Pasta Fagioli.
 
Aunt Bea said:
My favorite are butter beans which also happen to be higher in fiber than many of the others.

I enjoy all of the ordinary supermarket offerings with the exception of black beans.

The easiest dinner option for me is a can of petite diced tomatoes, a can of cannellini beans, onion, garlic, a dash of this and a dash of that topped with a sprinkle of grated cheese.

At forty-nine cents per can for the beans and sixty-nine cents per can for the tomatoes it makes at least two inexpensive but generous servings on a cold winter night. If you can stand the carbs it's nice to add some small macaroni like shells or tubetti for a pink Pasta Fagioli.
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I had no idea what butter beans were, had to look it up. Yes, I like lima beans but only had them once. I'm trying to make different recipes every week, but this is what I made with limas and have saved it to make again someday. It was good! The recipe pic looks awful but the soup looked good and tasted good.

https://www.allrecipes.com/recipe/12907/luscious-lima-bean-soup/
 
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Duster said:
Greek Diced Vegetable Salad
Recipe type: main dish salad Cuisine: Greek-style Prep time: 15 mins Total time: 15 mins
Serves: 2 servings
Ingredients
1 cucumber, peeled, seeded, and diced 1 large ripe tomato, diced
1 red bell pepper, diced
1 scallion, finely sliced or minced
2 tablespoons minced fresh parsley 2 tablespoons extra-virgin olive oil juice of 1⁄2 lemon (or more to taste) 1 garlic clove, pressed
1⁄4 teaspoon dried oregano, crumbled
8 black Kalamata olives, whole or pitted and sliced salt and ground black pepper to taste
romaine lettuce leaves
crumbled or grated feta cheese (optional)
Instructions
  1. Combine the cucumbers, tomatoes, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano, and olives in a large bowl.
  2. Add salt and pepper, and toss well.
  3. Although you can serve the salad immediately, it is even better if it sits for about 30 minutes before serving.
  4. Mound the salad on lettuce leaves, and top with feta if you like.
  5. Serve this with a crusty bread, hearty soup, or stuff a pita with it.
Notes
PER 8-OZ SERVING: 192 CALORIES, 2 G PROTEIN, 17 G FAT. 11.2 G CARBOHYDRATE, 860 MG SODIUM, 0 MG CHOLESTEROL.
NOTE: This salad is good with or without the feta. If you mix the feta into the salad, the cheese will absorb the marinade, which is delicious. For a more decorative presentation, sprinkle the feta on top. This salad will keep better if the cheese is not mixed into it.
~~~~~~~~~~~~~~~~~~~
I add grilled chicken strips and canned artichoke hearts to make it into a dinner salad. Good anytime of the year, but in summer you can add fresh vegetables from your garden or the farmer's market.

Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at https://moosewoodcooks.com/2017/03/greek-diced-vegetable-salad/
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I am soooooo going to try this. And soon!!! Thanks for sharing it!
 
Catlady said:
Sounds good, recipe or link? I've started liking vegetable pies to make.
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Not sure where we got the recipe, but the leek pie is roughly....
a shallow tray lined with puff pastry - spread with Dijon mustard.
a filling of sliced leek, mushrooms and sweet red pepper (filling is stir fried till soft)
a layer of hard crumbly cheese
sealed with a top of puff pastry. Baked at 180C for about 40 mins.
 
Capt Lightning said:
Not sure where we got the recipe, but the leek pie is roughly....
a shallow tray lined with puff pastry - spread with Dijon mustard.
a filling of sliced leek, mushrooms and sweet red pepper (filling is stir fried till soft)
a layer of hard crumbly cheese
sealed with a top of puff pastry. Baked at 180C for about 40 mins.
Click to expand...
Thanks, that sounds yummy and very simple. I shall be making it as soon as I go grocery shopping.
 

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