Eating healthy food is one of the most important preconditions of being healthy. Meanwhile, it should be noted that eating healthy does not exclude eating tasty food. When you want to cook healthy and tasty meals the importance of product choice comes to the fore and the preferable option become green vegetables due to being both tasty and rich in useful elements.
Below we present five extremely tasty and healthy recipes that will not leave anyone indifferent or displeased.
Soup with pumpkin and chickpeas
pumpkin – 400 g
chickpeas – 200 g
onion – 1 pc. medium size
water – 500 ml
nutmeg – 0.5 tsp.
salt – to taste
olive oil – 2 tbsp.
dill – 2-3 branches
Dunk chickpea over the night. Drain the water and boil until cooked (for about 1.5 hours). Cut pumpkin into cubes, chop onion and fry in a saucepan until they are translucent. Add the pumpkin, fry for another 2-3 minutes, meanwhile keep stirring. Cover the saucepan with a lid, reduce heat and simmer for another 10 minutes. Add chickpeas (put a little chickpea aside for further use), spices, and stir. Pour water and cook for another 10 minutes. Punch all the mixture into a blender until it becomes a homogeneous and smooth mixture. Fry the rest of chickpea until it becomes golden, add the chopped dill. When serving – pour the soup, add chickpeas with dill on the top and lightly sprinkle with olive oil.
Broccoli with mushrooms
Broccoli – 250 g
Mushrooms- 200 g
Green onion- 0.5 bunch
Oil- 2 tbsp.
Boil water and place a strainer over it, pour broccoli into the strainer and stew it then take the broccoli, leave to cool. Fill the frying pan with oil and fry sliced carrot for 1 minute, add the chopped celery, fry for another minute and add the mushroom, meanwhile continuing to stir. Add a pinch of salt, put the lid, stew for 5 minutes, add pepper and sliced green onion and take from the oven. Mix the ingredients and season with mayonnaise, add the sliced greens and serve.
Chicken with asparagus
300 g of chicken fillet
Asparagus -200 g
Mustard- 2 tbsp.,
Olive oil – 4 tbsp.
Half a lemon
Boil chicken fillet and cut into small pieces. Cut into asparagus into small slices, stem in boiled and salted water for 10-15 minutes and put into a colander. Pour chicken fillet and asparagus into a salad bowl. For the sauce, you need to mix the mustard, olive oil and the juice of half a lemon. Season the ready salad with salt and pepper to your taste, add the sauce and serve.
Brown rice with turkey
Brown rice -1 1/3 cups
kosher salt 1/2 teaspoon,
low-sodium chicken broth 3 cups ,
bone-in turkey breast -1 (2-pound)
olive oil-1 tablespoon
ground black pepper 1/2 teaspoon
low-sodium soy sauce-1 tablespoon
baby spinach 1 bunch
toasted sesame oil-1 tablespoon
toasted sesame seeds 1 tablespoon, optional
Combine the rice 1/4 teaspoon salt, the 2 cups of broth and a cup of water in a saucepan over a medium heat, cover and boil. Reduce the heat and cook for about 45 minutes(until the rice softens). Line a baking sheet with a file and put the turkey on it. Cover the turkey with oil, season with salt, pepper and soy sauce. Roast the turkey in 165° for about 50 minutes and once roll it over so that both sides are cooked well. Take it out of the oven and cover with foil. Stir scallions, spinach and remaining soy sauce into rice with remaining warmed broth. Thinly slice turkey. Divide rice and sliced turkey into bowls.
You can drizzle each bowl with sesame oil and sprinkle with sesame seeds, if desired.
Beef ground meat-300 g
Onions- 150 g
Cheese- 100 g
3 cloves of garlic,
Salt, pepper, oil.
Wash the eggplants, divide into two parts, scoop out the center, salt and leave for 30 minutes. Salt the scooped-out center parts and cut into cubes. Slice onion and garlic into small pieces, cut tomatoes into small pieces. Saute onion and garlic with butter, add beef and continue frying until meat is cooked. Then pour the tomatoes, pieces of eggplant, add salt and pepper. Fill the scooped-out eggplant halves with this mixture and sprinkle the cheese on the eggplant and put it into the boiler. Cook at 180 degrees Celsius, for 30-35 minutes. Decorate with greens and serve.
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