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1. Healthy Diet Recipes
There are an infinite number of diets out there with majority promising weight loss
through a limited intake of food or modifications on what one consumes. With the
advent of mass media and e-media, one doesn’t have to go far to gain access to
information for anyone who has any particular goal. Losing weight is the single most
aspired goal of a person to go on a diet. Other motivations include addressing health
issues such as diabetes, high blood pressure or even recovery from cancer.
With so many diets around, scientifically-based or celebrity-endorsed, internet fads
and bestselling books, one can find himself or herself in a conundrum to ascertain
which one is best. The soundest advise the most seasoned doctor, health advocate or
even those who’ve “tried it all” is that there is no magic pill, a specific formula that will
make people lose weight or become healthy.
Think about it: doesn’t a sustainable eating plan composed of nutritious, fiber-rich and
nutrient-dense food with moderate fat content sound more appealing that
regimented rigid plans like the cabbage soup, lemonade or chocolate diet? Even
though lemonade is refreshing and chocolate is undoubtedly delicious for most
people, imagine just eating that one item for even the short period of time without
anything else! Undoubtedly, it will wreck more bad than good like developing
hyperacidity and risk of elevated blood sugar, not to mention malnutrition.
Preparing healthy recipes at home should ideally be uncomplicated, effortless and
delicious that doesn’t prohibit any kind of food and instead balances each food group
in the correct amount. Food groups include fruits and vegetables (go for organic);
starchy food like bread, potatoes and pasta (whole grain or wheat is better than white
processed and bleached); milk and dairy product (low-fat where possible); protein
from meat, fish, eggs and beans (preferably hormone-free, free range or deep ocean
than farmed); fat and sugar (low-glycemic and natural).
For specific health concerns such as nutrition deficiencies or medical conditions
consult sound medical advice to ensure that that your diet is appropriate for your
overall goals. When trying out recipes for the first time, take time out to review the
ingredients to ascertain if you and your family will enjoy it. Do not prepare something
just for the sake of the health benefits but consider the practicality and most
importantly the taste.

2. Halibut with Almonds and Juniper Berries
Juniper berries are available at specialty and gourmet markets. Some juniper berries
are toxic, so don’t pick juniper berries for eating without expert help.
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Difficulty Level: Average
Ingredients:
6.4 oz. preserved oranges, chopped, 0.35 oz. juniper berries, crushed, 2.47 oz. almond
powder, 1 oz. bread crumbs, 0.35 oz. rosemary, 0.35 oz. thyme, 1 halibut fillets (about
4 oz. each), 0.53 lbs. beet, 1 ½ tablespoons butter, Sea salt, Freshly ground pepper, 1
tablespoon peanut oil, 1 ½ tablespoons heavy cream, 5/8 cups olive oil, For the Salad:
1 oz. cress, 2 ½ teaspoons shallot, ¾ tablespoons balsamic vinegar, 1 ¾ tablespoons
minced chive, 1 garlic clove, minced, 1 ¾ teaspoons basil, 1 ¾ teaspoons minced
parsley, 1 ¾ teaspoons minced chervil
Preparation Instructions:
Preheat the oven to 210 degrees F. Peel and slice the beet. Place on a plate covered
with sulphuric paper and put them in the oven until they are completely dry. Dice the
dried beet and sauté in butter. Season with salt, pepper, and garlic. In a large mixing
bowl, blend the orange, crushed berries, almond powder, bread crumbs, thyme, and
rosemary. In a small bowl, gently blend the oil and cress. Pour the peanut oil in a
saucepan and place over medium high heat. When the oil is warm, add the fish. In
another small bowl, blend the cream with some pepper. When the fish is half cooked,
sprinkle the bread crumb mixture over it. Turn the fish and cook on the opposite side.
Remove the fish from the pan. Add the balsamic vinegar, boil, and reduce. To serve,
sprinkle some beet over each plate. Top with the fish and serve the salad to the side.
Spoon the cress oil over the fish. Spoon the reduced balsamic vinegar over the fish.

3. Bowtie and Tuna Salad
Feel free to adapt this recipe to whatever vegetables you prefer and are readily
available. You could use cut up full-sized tomatoes, for example, or broccoli instead of
green beans. Other good options include bell pepper, peas, and asparagus.
Servings: 2 to 4
Preparation Time: 5 minutes
Cooking Time: 12 minutes
Difficulty Level: Easy
Ingredients:
12 oz. bow tie pasta, 8 oz. fresh green beans, cut into 1 in. pieces, ¼ cup olive oil, ¼
cup lemon juice, 2 tablespoons mayonnaise, Pinch of salt, Pinch of pepper, ½ pint
cherry tomatoes, cut in half, 2 cans (3.5 oz. each) tuna packed in water, drained
Preparation Instructions:
Fill a large saucepan with water and place it over medium heat. Bring it to a boil, then
pour the pasta into the pan. Boil under tender, about 8 to 12 minutes. During the last
4 minutes of the cooking, add the green beans to the pot. In the meantime, stir
together the olive oil and lemon juice in a large bowl. Add the mayonnaise and the salt
and pepper. Drain the pasta and beans. Add to the bowl with the olive oil mixture.
Toss the pasta until it is well coated with the olive oil mixture. Add the tomatoes and
tuna. Toss again, to combine the ingredients.

4. Breakfast Banana Split
Here’s an easy breakfast combining fresh fruit, yogurt, and granola or cereal. Feel free
to use whatever fresh fruits are available, depending upon the time of year.
Servings: 2
Preparation Time: 10 minutes
Difficulty Level: Easy
Ingredients:
1 honeydew or cantaloupe melon, halved and seeded, ½ cup fresh pineapple or kiwi
chunks, ½ cup blueberries, ¼ cup lemon yogurt, 2 bananas, 2 tablespoons honey
(optional), 1 cup granola or other crispy cereal
Preparation Instructions:
With a lemon baller or ice cream scoop, make melon rounds. Set the balls on a baking
sheet and place the sheet in the freezer. In a small mixing bowl, toss the blueberries
and pineapple. Fold in the yogurt. Cut the bananas in half, crosswise. Cut each of these
halves in half again, lengthwise. (Alternatively, slice the banana into circles and place
in the cup as shown in the accompanying photograph.) Place 2 banana slices in the
bottom of a cereal bowl. Top the bananas with the melon balls. Add the pineapple
mixture to each bowl. If using honey, drizzle it over the whole. Sprinkle each bowl with
cereal.
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