Recipes tagged with « Healthy Meal »
Maple-Glazed Salmon with Warm Bean Broccoli Salad
Pan-sear salmon with a spicy maple glaze. Toss white beans, edamame, and broccoli with ginger-scented broth and toasted almonds. Simple ingredients, altered doses. Sauce thickens to sticky-sweet glaze. Cook vegetables until just tender, not mushy. Balance acidity and heat. Substitute toasted slivered almonds if no cashews. Skip chicken broth; use vegetable stock for vegan. Watch for fish doneness – flaky but moist. The contrast between rich salmon and hearty yet fresh salad builds a balanced plate.
Sweet Potato Broccoli Salad
Roasted sweet potato chunks with crisp-tender broccoli and blanched corn. Radishes sliced thin for crunch. Served cold tossed in tangy nuoc cham sauce with shredded cooked chicken. Finished with spicy mayo drizzle, fresh cilantro, crushed peanuts, and lime wedges. Balanced textures and bright flavors. Techniques focus on roasting timing, proper blanching, and mixing to avoid sogginess.
Grilled Chicken Mango Quinoa Salad
Grilled chicken escalopes seasoned with toasted seeds and smoky paprika. A vibrant quinoa salad studded with diced mango, red and yellow tomatoes, and fresh herbs. Citrus and olive oil dressing brightens, balancing tropical sweetness and smoky spice. Quick cook, midweek-friendly. Gluten, dairy, egg free. A colorful, textural mix highlighting fresh produce and straightforward grilling technique. Adaptable with rutin substitutions and solid timing cues. Focus on done-ness and flavor layering.
Red Lentil Penne Twist
Red lentils combined with diced eggplant and carrot instead of zucchini and pepper. Olive oil and tomato purée with sun-dried tomatoes and smoked paprika replace the original spices. Penne pasta cooked al dente, tossed in reduced sauce made from canned diced tomatoes and homemade vegetable broth. Slightly less cooking time. Garnished with vegan nutritional yeast instead of parmesan for a nut-free finish.