Its such a s pain in the a*s to figure out what to eat.
Would be really nice if we could start one big receipes thread where we help out collect recepies. We could 2-3 threads for different types of diets.

where've you been? This is the diet we've all been discussing for months now.

The topic is "healthy meal ideas" - these foods are the healthiest. Anything less (or more cooked, rather) is less healthy.

Well my friend this is an attempt, as im sick of thinking of meals too, and i'm in the middle of making a list, this thread isnt helping that much tho...

It would be nice if we could get a moderator to keep this thread clean from posts like this.

Strictly what-Ive-eaten-today posts in here..

What I've eaten today:

-Breakfast: Avocado, kiwi, bee pollen.
-Snacks: Bee pollen, dried cranberries (unsweetened!)
-Beverages: Spirulina, Carrot Juice, Wheatgrass Juice, Rooibos Tea, Rice Milk.
- A pot of steamed broccoli and cauliflower, with guacamole for taste.
- Dried coconut flakes.

I think that's it... On paper this all looks disgustingly healthy...!

here are some healthy recipes i've compiled from different online sources:

Apple Cinnamon Oatmeal

1 1/2 c. water
1/4 tsp. salt
2/3 c. quick cooking oatmeal (use slow-cooking whole rolled oats instead, the one that cooks 8-10mins.)
1 med. apple, peeled and grated
1 tsp. cinnamon
2 tbsp. raisins
Sugar substitute to taste (i use raw wild honey)

Bring water and salt to boil in saucepan. Stir in oatmeal, apple, cinnamon and raisins. Reduce heat and cook 1 minutes until water is absorbed. Serve hot with sugar substitute. Yields 3 servings. Amount 1/2 cup. Exchange: 1 bread and 1 fruit.



Banana Oatmeal

2 1/4 cups water
1/4 tsp. salt
1 cup old fashioned oats (whole rolled slow-cooking oats)
1/4 tsp. cinnamon
1 1/2 bananas, peeled and coarsely chopped
light cream & maple syrup (optional) (i avoid light cream as it is usually dairy; and just use honey)

Instructions:
Bring water and salt to a boil in a heavy saucepan over high heat.
Stir in oats and cinnamon.
Reduce heat to low and continue to cook for 4-5 minutes, stirring constantly until oatmeal reaches desired consistency.
Remove from heat.
Stir in chopped bananas, cover and let sit 5 minutes before serving.
Serve with light cream & maple syrup, if desired.



Vietnamese Fruit Shakes

Yield: 1
Ingredients:

1/2 lrg ripe avocado see * Note (ripe mango tastes better)
1/4 cup sweetened condensed milk (use unsweetened coconut milk)
2 cup ice
1 tbl sugar to taste (use honey instead)
Method:
* Note: 1/2 ripe mango or 1/2 small ripe papaya can be used instead of the avocado.

Peel, pit and cut avocado into chunks. Combine all ingredients in a blender or food processor. Pulse until ice is pureed. Adjust sugar to taste.

This recipe yields one 2-cup shake.



Banana Raisin Salad

3 bananas
6 lettuce leaves
3 tbs. mayonnaise type salad dressing (just a little of this)
¾ tsp. cinnamon
¼ cup plus 2 tbs. raisins

Split bananas.
Arrange on a brad of lettuce leaves. Spread mayonnaise type salad dressing down centers of banana halves.
Sprinkle with cinnamon and dot with raisins.



Orange-Apple-Mango Juice

1 orange
1 mango
1 apple
ice cubes

Combine and put all in a blender to make shake.



Warm Flax Cereal

5 T. flax meal or 4 T. whole flax seeds
warm water
honey
cinnamon
pinch of sea salt
coconut oil (optional)

Blend whole flax seeds in a coffee grinder until it reaches a fine texture.

Pour into a bowl and stir in cinnamon and sea salt. Add enough warm water until it reaches a creamy texture. Stir in honey. Eat right away because the cereal will thicken quickly. Drink a glass of water because the cereal is high in fiber.



Berry Flax Meal Smoothie

1/2 cup frozen strawberries (i used kiwi as substitue)
1 cup soy milk (i use coconut milk instead and i love it!)
1/2 banana
2 T. flax seed meal (blend whole seeds into a powder)
handful of ice cubes



Healthy Grilled Herbed Fish

1 servings
25 minutes 5 mins prep

1 fish fillet (firm)
1/2 ripe tomato, sliced
2 cloves garlic (Finely Chopped)
1/4 white onion (Ringed)
1 teaspoon ginger juice
1/2 teaspoon olive oil
1/2 tablespoon oregano
1/2 tablespoon basil
sprinkle cracked black pepper
1/4 orange
1/4 lemon
salt (optional)

1. Cut a piece of tin foil big enough to wrap round the fish twice.
2. Brush the middle portion of foil with olive oil.
3. (Where the fish will sit on top) Place the fish fillet on top of the greased foil.
4. Rub ginger juice into fish.
5. Sprinkle a pinch of pepper on top of fillet.
6. Spread the Oregano and Basil evenly over the top of fillet.
7. Sprinkle the finely chopped garlic over the top of herbs.
8. Rest the tomato slices on top.
9. Arrange the Onion rings over the fillet.
10. Squeeze the juice of both the orange and the lemon over the whole fillet.
11. Grate the zest of both the orange and lemon on the top.
12. Wrap up the fish with all the ingredients in the foil.
13. Place the envelope in the grill and grill at 400F for 20 minutes.
14. Turn the grill off and let it sit in the grill for another 10 minutes.
15. Remove the envelope, cut an "X" on the top, place on plate and serve.



NOODLE SALAD WITH MANGO AND GINGERED CUCUMBER

Bean thread noodles (also known as cellophane noodles) come in varying widths. For this recipe we like the wider (1/4-inch) noodles.

Active time: 15 min Start to finish: 30 min

For vinaigrette
6 tablespoons seasoned rice vinegar
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons chopped peeled fresh ginger
1 teaspoon minced fresh jalapeño chile, including seeds, or to taste
1 garlic clove, chopped

For noodles
8 oz bean thread (cellophane) noodles
1 English cucumber, halved lengthwise and thinly sliced diagonally
1 bunch scallions, thinly sliced diagonally (1 cup)
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, very thinly sliced diagonally
1 cup fresh cilantro sprigs

Make vinaigrette:
Blend all vinaigrette ingredients in a blender until smooth.

Make noodles:
Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors.

Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.

Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs. Each serving contains about 240 calories and 4 grams fat.

Makes 6 servings.



JADE DUMPLINGS WITH SOY-SESAME DIPPING SAUCE

The dumplings can be assembled and chilled up to eight hours before steaming.

Dipping sauce
1/3 cup soy sauce
1 green onion, very thinly sliced
2 tablespoons rice vinegar
2 teaspoons oriental sesame oil

Dumplings
1 tablespoon minced fresh ginger
1 garlic clove, peeled
12 ounces fresh asparagus, trimmed, quartered crosswise
1 8-ounce can whole water chestnuts, drained
3 green onions, quartered
1 teaspoon oriental sesame oil
1 teaspoon soy sauce
1/4 teaspoon coarse kosher salt

All purpose flour
36 wonton wrappers

Romaine lettuce leaves

For dipping sauce:
Stir all ingredients in small bowl to blend.

For dumplings:
Finely mince ginger and garlic in food processor. Add asparagus and next 5 ingredients; using on/off turns, process until asparagus is finely chopped but not pureed.

Sprinkle baking sheet with flour. Place 1 wonton wrapper on work surface. Spoon 2 teaspoons asparagus mixture into center. Moisten edges of wrapper with water; gather corners together over filling. Twist edges of wrapper together, enclosing filling completely. Place dumpling on baking sheet. Repeat with remaining wrappers and filling. (Sauce and dumplings can be made 8 hours ahead. Cover separately and chill.)

Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Line steamer rack with lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover and steam 15 minutes.

Serve dumplings with dipping sauce.

Makes 36.



RIBBON VEGETABLE SALAD

This recipe can be prepared in 45 minutes or less.

1 medium English cucumber
2 large carrots
2 large celery ribs
2 scallions
2 teaspoons seasoned rice vinegar, or to taste
1/8 teaspoon Asian sesame oil

Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well.

Serves 2.

One recipe is all you need and this is for those that are extreme...

Breakfast everyday until death: Oatmeal & Raw Canned Tuna & Milk

You want results: Check my pics

And yes, this is one sick breakfast - I have heard it from family and friends so many times. But, you gotta do what you gotta do.

quick and easy meals for the week:
'recipe':

Prior day: place variety of meat in fridge to defrost.

Start gas grill on high. Place ~10 pieces (however many will fit or however many containers you have) of meat on grill (usually some boneless/skinless chicken filets, pork chops, beef, salmon filets, ham steaks). Add spices (Bay seasoning on the chicken and pork chops, Chef Prudholmes on some of the chicken, garlic powder, etc). Put grill lid down. Set timer for 7 minutes (at least for my grill, this is how long meat takes on a side to cook, ham slices cook faster) and start timer.

I buy all of these from the frozen foods section of my local grocery store ("Save-A-Lot" chain - I like them - the meat there is about $1/filet for everything even salmon). None of it's organic, but I'm a graduate student on a budget, so $3-4 is a bit much for a piece of meat.

While meat is grilling, line up some meal containers (I like the Rubbermaid ones with the 2 compartments). Divvy up soome frozen and/or canned veggies into one of the compartments.

Frozen/canned veggies run about $0.33 per serving at my local place. I don't typically buy fresh produce except for salad mix and tomatoes...I prefer being able to keep them until I want to use them. Obviously not organic, but eating any veggies will put one far ahead of the average american diet on the health scale.

After timer goes off, flip meat over, close grill, and restart timer for another 7 minutes.

While the other side is cooking, make up sauces for some of the dishes and/or add butter to the veggies. For chicken and some veggies, microwaving some milk and shredded cheese (if you are not lactose intolerant) and then whisking yields a creamy cheese sauce.

AFter timer goes off again, turn off grill and transfer meat to a plate. I place the plate in the fridge for 1-2 minutes to cool a bit, and then divvy the meat into the containers, add applicable sauces, close the containers, and pile them in the freezer.

This yields 10 or so meals that can simply be thrown in the microwave for 5-6 minutes and be ready to eat.

Today's brunch: Chicken with mushrooms in a cream sauce & asparagus with a creamy cheddar sauce

what's on my plate right now?

basmati rice (easy to digest)
micro greens!!!
mung bean sprouts
raw almonds, brazil nuts, cashews
grilled chicken
cooked sweet potato
sesame oil and olive oil spinkled over everything

Breakfast:
Oatbran with Raisins ( LOVE IT!!!)

Snack:
Kiwi/Apple/Orange

Lunch:
1...Baked Potato and Veggies ..no more gravy but its k lol /
2...Baxter's Veg Soup (Gluten Free Too )

Dinner:
1...Wholemeal Rice with Uncle Bens Curry (Gluten Free )
2...Baked Potato and Beans
3...Rice Noodles and Uncle Bens Curry

Snacks:
Popcorn, Snack A Jacks, Mixed Raisins and Nuts

What i ate today.......

Breakfast..nectarine and tea
Lunch: A quarter of chicken breast no skin...romaine lettuce (flax seed oil dressing...don't really need dressing but once in a while) Brown rice
Dinner: Brown Rice and '"boots"Refried beans'...Because they really arent refried hahah but i call it that. I make the beans by putting onion and beans in a pan with no oil let the bean and onion soften...then i mash it and add a little bit of flax seed oil and chili pepper powder (just a pinch) If the beans arent realy mashed i put it in my magic bullet lol and i blend it till its all mixed.
Snacks usually carrots ...(and i know this isnt healthy but we had icecream in the fridge hahah! i know not healthy but so so good!)
And lots of water


I have a question is coffee bad foryou lol..cause im getting mixed reviews. someone at work said if i drink lots of coffee it will take nutrients out of the foods that i eat :S or something like that.

Eating raw eggs is NOT good for you. Eggs should be cooked well before eating.

^ ^ ^ My uncles been doing it 20 years, hasn't run into a problem yet and he buys the highest quality.

The vitamin content of the yolk gets cooked out. The whites are best cooked, though.

So tonight I had an amazing dinner that was completely gluten/dairy free. I had three bean salad tacos on corn shells. All of it was bought at the Seattle PCC, so I was lucky enough to have access to really great choices, but it was soooo good! And, I made salsa verde to put on top. Mmm mm delicious. It took about an hour total to prepare but I have tons of left overs for tomorrow.

Three-Bean Salad
1 15 oz can of black beans, drained, rinsed
1 cup of red beans, drained, rinsed
1 cup of pinto beans, drained, rinsed
4 large tomatoes, seeded, diced
2 1/2 tsp ground cumin
2 1/2 tsp chili powder
1 1/4 c chopped red onion
3 TB fresh lime juice
1 TB olive oil
1 c fresh cilantro ( I omitted this because I am not a huge fan of cilantro and I knew it would be in the salsa verde)
The original recipe also calls for a 15 oz can, drained, rinsed of yellow hominy, but I have no idea what that is, couldn't find it at the store, and I still loved the salad.

Mix all of the ingredients and put them in the fridge until the rest of the dinner is ready.

Salsa Verde

2 large, fresh anaheim chili peppers
1 1/2 c of low-salt chicken broth (I replaced with veggie broth)
1/2 lb tomatillos, husked, rinsed, diced
2 large green onions, chopped (I actually couldn't find green onions so I replaced them with those red ones... name evades me right now)
1 large serrano chili pepper (I couldn't find these either, so I replaced it with a couple of jalapenos which are spicier than serrano chili peppers... I love spicy food)
1 large garlic clove
1/4 c firmly packed fresh cilantro leaves
1 TB whipping cream (I omitted this)
1 TB fresh lime juice (optional, but I used it!)

Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. ( I actually just threw these in a pan on my electric oven and let them warm up til some of the skin was charred a tiny bit... then I put them in the paper bag, and afterward took out the seeds but didn't bother peeling them. I can't imagine trying to peel this type of pepper)

Combine tomatillos, broth, green onions, serrano chili, and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes. Transfer mixture to blender. Add Anaheim chilies, cilantro, and cream. Puree until smooth. Season salsa with salt and pepper. Add lime juice, if desired. (Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.)

I made chicken to go with it (for my boyfriend), and I just sprinkled the chicken with lime juice, chili powder, and ground cumin, then cooked it on medium heat in olive oil.

This was soooooo good when it was done and I didn't notice a difference in taste by using vegetable broth and omitting the cream.

Bon appetit!

Anyone heard about The food doctor, might just be a uk thing? supermarkets have started stocking there foods, I bought a few and they're really healthy and pretty darn tasty

pork sausages just sound like an acne disaster waiting to happen especially store bought ones because of the high sat fat and sodium

My general diet (I mix these around, take some out, etc etc.)

9 a.m. : apple, orange, water
supps: 2 fish oils (FO), 2 green tea extract (GTE), multivitamin

10 a.m. - 2 p.m.. : Bag of mixed oatmeal squares, and wheaties. I munch on these between these times.
supps: 2 FO, 1 GTE

4 p.m. :
http://www.healthyharvestpasta.com/RHH_WG_Spaghetti.htm
With Chipolte Salsa and A handful of cheese
The one I have, has 360 ish mg of omega 3 (in ALA form). I eat 2 servings.
Supps: 2 FO, 1 GTE

7-8 p.m. : Dinner (whatever family makes... mostly lentils, steamed veggies, and wheat based bread)
Supps: 2 FO, 2 GTE

-- 12 glasses of water a day as well.

And somewhere in there if I am not full,

3 egg whites (no omega 3 or 6 in there), and 2 to 3 whole wheat with salsa/cheese
or
More cereal (dry).
or
glass of V8

I had the best salad.

Chicken strips
plum tomato
feta
garlic grated, rosemary

heat to until warm and cheese is slightly melted

Take off heat and pour over bed of mixed spring greens, drizzle with olive oil

OMG orgasmic.

Yeah, the chicken strips take time. They were leftovers for me, so it was fast. I make them a bunch at a time.

Sometimes I'll just have a banana with nut butter for lunch. Nummy.

My breakfast everyday is an omelette with mushrooms, onions, tomatoes and some kind of cheese. It sounds like it takes awhile but it's ready in about 10 mins. Using a non stick skillet helps a lot.

I also take bok choy or other asian greens. Steam for a few minutes and drain. Drizzle with soya and sesame oil. Ready in minutes.

You're seriously lacking protein. Of course you could make the argument that you may be getting the RDA amount to survive with no physical activity, but that's not really healthy. More protein = more muscle to protect your organs and less body fat. Also, eggs seem to be the only bioavailable source of protein in your diet.

I'd even say this to a female member. You're a guy, you need more.

MY current fave

Couscous w/ butter, parmesan cheese, and chicken
sometimes i add a salad on the side
& lemon water
yummmmmy