Who says that all of the healthy food has to be distasteful, dull, flavorless and unsatisfying? There are many foods and meals that are very nutritious, balanced and wholesome. Yet, they are really delicious and enjoyable.
Among many out there, we have chosen three meals/snacks that looked very easy to prepare and interesting to try.
Olympic medal gymnast Shawn Johnson gives this popular app a makeover by baking the shrimp and using whole fruit instead of jam for the sauce.
1/3 cup, plus 2 Tbsp. honey
2 tsp. soy sauce
2 tsp. hot chili oil
1 lb. large shrimp, peeled and deveined
11/2 cups coconut flakes (unsweetened)
1 mango, peeled and pitted
2 Tbsp. rice vinegar (unseasoned)
1 tsp. fresh ginger, grated
Preheat oven to 400 degrees. Spray large baking sheet with cooking spray. Set aside.
Puree mango, vinegar, 1/3 cup honey and ginger in a blender or food processor. Set aside.
Combine remaining honey, soy sauce and chili oil in a medium bowl. Dip shrimp in mixture, then roll in coconut flakes. Place shrimp on baking sheet and sprinkle with leftover coconut. Bake for six to eight minutes, until shrimp are firm and coconut is golden. Serve with mango dipping sauce.
Nutritional info per serving: 504 calories, 22g fat, 25g protein, 1,325mg sodium, 47g carbohydrates, 37g sugar
(Written by Amy Reinink & Shawn Johnson, Published Sep. 19, 2013)
During exercise lasting over an hour, you need fuel that supplies sodium and quick-digesting carbohydrates. Studies have shown that antioxidants in ginger can help dampen muscle damage caused by exercise.
11/2 cups pitted dates, chopped
1 cup apricots, chopped
1/2 cup dark chocolate, finely chopped
1/2 cup granola
3 Tbsp. honey
2 tsp. finely chopped fresh ginger
Zest of 1 lemon
1/2 tsp. sea salt
1/4 tsp. ground cloves
Place all of the ingredients in a food processor and blend until the mixture begins to stick together. Place mixture in a greased or parchment-lined baking pan (8 in. x 8 in.) and press down firmly into an even layer. Freeze for 1 hour, then slice into 9 bars.
Nutritional info: 192 calories, 3g protein, 4g fat (2g saturated), 38g carbs, 4g fiber, 135mg sodium(Written by Matthew Kady, M.S., R.D. published Jul. 2, 2013)
Nonstick cooking spray
4 6-ounce wild salmon llets
1/2 tsp. cumin seeds, crushed
1/2 tsp. chili powder
1 tsp. kosher salt
1 ripe mango, peeled and cut into small cubes
4 kiwis, peeled and cut into small cubes
1 small red onion, sliced thin
Juice of 1 lime
1/2 tsp. freshly ground black pepper
1/4 cup cilantro leaves, finely chopped
Preheat a grill for direct heat cooking or a nonstick grill pan sprayed with nonstick cooking spray over medium-high heat. Season the salmon fillets with the cumin, chili and half the salt. Place the fillets skin side up on the grill pan and cook until well marked, 5 to 7 minutes. Flip and continue to grill until just cooked through. Meanwhile, combine the mango, kiwis, red onion, lime juice, pepper, cilantro, and remaining 1⁄2 teaspoon salt and toss well to combine. Set aside until the salmon is ready. Serve the salsa over the salmon.
NUTRITION INFO: 400 calories, 45g protein, 15g fat (2g saturated), 23g carbohydrates, 4g fiber, 689mg sodium(Written by Lisa Drayer and Published May. 28, 2013)
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