(Closed) Healthy foods?

posted 11 years ago in Food
Post # 3
113 posts
Blushing bee
  • Wedding: August 2010

http://www.sparkrecipes.com for healthy recipes. http://www.sparkpeople.com for general nutrition and exercise related stuff. Plus they have a nutrition tracker to help you count calories and stay on track. I highly recommend the website and it is free!

Post # 4
5262 posts
Bee Keeper
  • Wedding: June 2012

Go for foods where you recognize all the ingredients, skip the list of chemical this and sweetener that. Stick to whole grains and experiment with making your own flours if you’re someone who loves to cook (you can make oat flour, rye flour, quinoa flour, etc just by grinding them up). Include fruits and veggies in more that you eat, and pay attention to the nutritional balances of your meal – do you have a good source of complex carbs, protein, and good fat? 

Home cooking is the easiest way to eat healthy. If you make things from scratch and use the right ingredients, you absolutely know what you’re putting in your mouth. 

Post # 5
2090 posts
Buzzing bee
  • Wedding: August 2010

Salmon, quinoa, avocados, figs, dark greens (spinach and broccoli for example), lentils, yogurt, and blueberries are some healthy foods. Olive oil is good too (I think?)

If you are looking to count calories, I like sparkpeople too, but make sure not to discount items just because of straight calorie count (avocado is a good example)

Salmon is so versatile – we just broil it usually, with just lemon and a little S&P, but it’s also good with:
– lemon juice and fresh dill
– soy-ginger marinade
– teriyaki sauce (though, there can be a fair amount of sugar and calories in some teriyaki sauces so watch amount used)
– BBQ (again, check the nutrition label), or make you own rub of chili powders and spices.

Just make sure you don’t overcook, then its not as tasty! 😉

I personally LOVE quinoa, but I know some people hate it. You make it like you make rice, but I think it’s better tasting if instead of using water, you use a low sodium chicken stock. My fave quinoa recipe is to make a cold salad of quinoa, corn kernels (best if roasted on a grill), avocado chunks, cilantro, sweet onion, diced cucumber and diced jalapeno (if you like spicy).

Spinach – I hate frozen spinach, but fresh is a whole different animal! Great salad is just spinach dressed with lemon juice and a little S&P.

Another way we love to have spinach is in “wilted greens” tacos. Cook and shred chicken breast. Heat up some salsa verde (make your own or buy premade), put chicken in the salsa, so it soaks it up a little, then dump in a whole bunch of fresh spinach in there and cook until it’s wilted down (takes only about 5 minutes). Warm corn tortillas (less calories than flour tortillas), fill with the chicken/salsa/spinach mixture – top with a little sour cream, or for less calories, top with Greek Yogurt.

You can sub out spaghetti squash in a lot of recipes for pasta (i.e., have it with red sauce or pesto sauce, like you would spaghetti pasta). I’ve found that canned/jarred red spaghetti sauce has lots more fat/calories than you might guess – and it’s easy to make your own.

“Healthy” is somewhat subjective though – I think moderation is key. I like to make sure my plate has lots of colors too – which is easy if you have a salad, or side of some fresh veggies each meal.

Post # 6
6659 posts
Bee Keeper
  • Wedding: May 2010

I’ve helped a lot of people lose weight (including myself) by switching to ‘real’ foods. Honestly, the more ‘real’ the food is, the better. Don’t be detterred by the high fat content of red meat, nuts, avacado, etc. If it’s real and filling, pick that over some kind of synthesized lowfat yogurt or shake.

Obviously, fruits and veggies are important, but what makes my hair and nails grow faster is tuna and avacado. When I take a break from eating sushi I notice my nails break easier.

If I can leave you with any advice, it’s to stay away from fake foods like chips, crackers, lowfat ice cream, ‘nutrition’ shakes, basically anything shelf-sustainable. You will notice a difference, you’ll have more energy, feel fuller and lose weight.

Post # 7
115 posts
Blushing bee
  • Wedding: November 2014

Since I’m really busy, I’ve come to love Kashi’s frozen dinners. You can usually find them in the vegetarian section I think. They are super yummy, pretty good for you and when I read all the ingredients, I actually know what they all are!

Post # 8
18628 posts
Honey Beekeeper
  • Wedding: June 2009

Anything that is from nature: fruits, vegetables, lean chicken, beef or pork, whole grains.

Try to avoid lowfat snacks (because you usually end up eating more of those).

Post # 9
913 posts
Busy bee
  • Wedding: August 2009

We don’t eat anything “pre-made” anymore…..

Lost of veggies and fruits….proteins….greek yogurt (high in protein)….cottage cheese (1%)….salads….salmon….sweet potoatoes….

I don’t eat pasta unless its whole wheat and even then its maybe 1 or 2x month….

I have a fabulous lasagna recipe:

 – whole wheat lasgna

 – 1% cottage cheese (trust me, its good!)
 – turkey meat, cooked and drained
 – spinach (fresh, cooked, and get rid of the excess water)

 – reduced fat mozzerella cheese

 – your choice of tomato sauce (I like a spicy red pepper one)

 – basil and other seasonings

Basically make it like a regular lasgna, but adding in more spinach for more greens!

Post # 10
2006 posts
Buzzing bee

I agree with the other ladies, its all about natural foods! You can pretty much eat whatever you want as long as it isn’t processed/packaged. My only exception to this rule are Cliff/Luna Bars and Muscle Milk because they help fuel my workouts when I am in a hurry!

My personal diet intake: 50-60% carbs, 25-30% protein, 20-25% fat. I also aim for 1500mg sodium MAX a day to help the bloat. My carbs are always whole wheat/whole grains and fresh fruits and veggies. I keep my protein extra lean and don’t eat red meat (too many heart problems in my family), and I don’t worry about fat because most foods have a little fat in them.

@MrsJKH2be: I use almost that same recipe except I “roll it up.” I spread each ingredient onto one noodle, roll it up and stick it in a pan with tomato sauce. It makes for great portion control because 1 roll=one serving 🙂

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