To follow up our previous post about the trends of healthy eating in 2017, today we've decided to talk about healthy recipes that are inspired and sourced from Half Baked Harvest.
We've picked something for everyone out of the list of 35; we selected a breakfast recipe, appetizer recipe, drink recipe (2017 should be fun too!), and a few meals to get you thru the the year on all fronts.
Breakfast is the most important meal, and oatmeal is probably the hardiest non-meat breakfast food. Aside from being filled with nutreince, oatmeal can also be mixed with just about anything to match anybody's taste (I prefer brown sugar and raisins).
In this colorful dish, however the oatmeal is topped with fruit, smothered with syrup and honey, flavored with vanilla, thinned with milk and salted to taste.
- 1 cup old fashioned oats
- 1 1/2 cups milk of choice (I like goat milk, almond milk or coconut milk
- 1 cup water
- 2 teaspoons vanilla
- Pinch of sea salt or kosher salt
- dollops of fresh whole milk ricotta
- 1 banana, sliced
- 1 orange, sliced
- drizzle of honey or honeycomb
- Toasted Buckwheat
- 1/2 cup raw buckwheat groats
- 2 teaspoons maple syrup or honey
- 1 teaspoon coconut oil
In a medium saucepan, combine the oats, milk and water. Bring the mixture to a low boil and then simmer over medium low heat, stirring often until the liquid has been absorbed and the oats have thickened, about 15 minutes.
Remove from the heat and stir in the vanilla (if using) and salt. If your oatmeal gets too thick, thin with more milk.
Top with a dollops of ricotta, bananas, oranges plus a drizzle of honey. Finish with toasted buckwheat (see below)
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Add the buckwheat, maple or honey and coconut oil. Sprinkle with salt. Toss well to combine, making sure everything is evenly coated. Bake for 10 minutes or until the buckwheat is toasted.
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With 2016 far behind all of us, I think it fair to assume that 2017 will allow us at least a bit of room for fun and leisure. That being said, here a drink that is equal parts guilty pleasure and healthy goodness. Kombucha tea, scented with lime and mint, textured with hibiscus syrup and dried hibiscus flower, but don't forget the rum!
Enjoy and relax, you're alive in 2017.
- 1 lime, cut into wedges
- 8-12 fresh mint leaves
- 1-3 tablespoons simple syrup or organic cane sugar
- 2 ounces rum
- 1 kombucha, for topping
- crushed iced
- Hibiscus Simple Syrup
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup dried hibiscus flower
To the bottom of your glass, add 4 lime wedges, the mint and the simple syrup (see below) (or sugar), using a muddler or even the end of a rolling pin or other kitchen tool. Muddle the lime, mint + syrup together (squish everything together) to release the juices.
Fill about half the glass with ice and then add the rum, stirring until the sugar is fully dissolved. Top the glass with a little more ice and then pour Kombucha over and gently stir to combine. Garnish with fresh mint and DRINK!
In a small sauce pan, combine the sugar and water. Bring to a boil and then reduce the heat and simmer until the sugar dissolves, about 3-5 minutes. Remove from the heat and add the hibiscus. Allow the mixture to steep for 5-10 minutes and then strain the syrup through a fine mesh strainer. Cool and use as desired. Syrup with keep for at least 1 week in the fridge.
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Moving on to lunch or an appetizer, depending on your preference, here is a very hardy, powerfully flavored Al Pastor Taco dish with cauliflower, various spices, cheese (of course), garlic, onion, and fruit.
- 2 cloves garlic, minced or grated
- 2 tablespoons chili powder
- 2 teaspoons paprika
- 2 canned chipotle chilies in adobo
- 1/2 cup pineapple juice
- ¼ cup white vinegar
- 2 cups fresh pineapple chunks, divided
- 2 tablespoons olive oil
- 1 head cauliflower, cut into florets
- ½ of a sweet onion, thinly sliced
- 1 jalapeno, seeded + diced
- ½ cup fresh cilantro, chopped + more for serving
- 12 Old El Paso flour tortillas, warmed
- 4 ounces feta or goat cheese, crumbled
- lime wedges, for serving
In a high-powered blender or food processor combine the garlic, chili powder, paprika, chipotle chilies, pineapple juice, vinegar and 1 cup of the pineapple chunks. Blend until completely smooth. Set the pineapple sauce aside.
Heat a large skillet over medium-high heat and add the olive oil. Add the cauliflower and onions, season with salt + pepper. Cook for 12-15 minutes or until the cauliflower is tender and the onions have caramelized. Reduce the heat to low stir in the pineapple sauce, the remaining cup of pineapple chunks and the jalapeno. Simmer for 8-10 minutes or until the sauce has reduced and coats the cauliflower, there will still be sauce left in the pan, this is good. Remove from the heat and stir in the cilantro.
Divide the cauliflower among the warmed tortillas, drizzling each taco with the remaining sauce left in the pan. Top each taco with fresh cilantro, lime juice and cheese. EAT
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If you're having this for lunch, I truly do envy you. For me, this seems to be more of a dinner dish unless you plan on eating this from a skyline view of the city. This is definitely one of the more aromatic dishes due to its use of ginger, cinnamon, lime, red fresno chiles, and/ or jalapeños. I love oriental food so I may have a bias, but this dish is especially flavorful because with the use of the bok choy you can alter how 'fresh' or how 'cooked' you want the dish to seem based on the wellness of the bok choy.
- 4 tablespoons olive oil, divided
- 3 pounds bone in, skin on chicken thighs (may also use breast)
- salt + pepper, to taste
- 1 small sweet onion, finely chopped
- 6 cloves garlic, minced or grated
- 1 inch piece fresh ginger, grated
- 1-2 red fresno chiles or jalapenos, seeds removed + chopped (I use 2, but use 1 for less spice)
- 1-2 lemons grass stalk, sliced
- 3-3 1/2 cups canned coconut milk
- 2 teaspoons fish sauce
- 1 cinnamon stick
- 2 baby bok choy, halved
- 1/2 cup fresh cilantro, roughly chopped + more fore serving
- Juice of 1 lime
- steam black or white rice, for serving
- rice noodles for serving
Preheat the oven to 375 degrees F.
Heat a large dutch oven or oven safe pot over medium high heat. Add a drizzle of olive oil. Season the chicken with salt + pepper. Once hot, add the chicken and sear on both sides until browned, about 3 minutes per side. Remove the chicken from the pot and place on a plate.
To the same pot, add another drizzle of oil. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, ginger, fresno peppers and lemon grass. Season with salt + pepper. Continue cooking for another 2-3 minutes minutes. Remove from the heat.
Add the chicken back to the pot. Pour in the coconut milk (starting with 3 cups and fish sauce. Add the cinnamon sick and position the bok choy around the chicken. Sprinkle over the cilantro.
Place the pot in the oven and bake for 45-55 minutes or until the chicken is tender and cooked through. If the coconut milk sauce starts getting too thick towards the end of cooking, add in the remain 1/2 cup of coconut milk. Check the chicken 1-2 times throughout cooking, spooning the sauce over the chick to help keep it moist.
Remove from the oven. Drizzle the lime juice over the chicken. Divide the chicken among bowls or plate and spoon the sauce over the chicken. Top with fresh cilantro and green onions. Serve with black rice and or rice noodles. EAT!
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Last, but not least, here is the king dinner dish of 2017 with it's simplicity, deep flavor, and complimenting styles with the light accents of cilantro. Here you have salmon which is mostly great with teriyaki, but you also have an oriental aspect (much like the lemon grass chicken braised in coconut milk) alongside hoisin sauce (deeper, richer teriyaki flavor) with ginger, pepper flakes, and garlic. Enjoy.
- juice of 2 limes
- 1/4 teaspoon red pepper flakes
- 1/3 cup low sodium soy sauce
- 1/3 cup hoisin sauce
- 1 (1 1/2 inch) piece fresh ginger, peeled and chopped
- 2 cloves garlic, pressed
- 4 salmon fillets
- Zucchini Slaw
- 2 medium zucchini, spiralized with blade D, noodles trimmed
- 3 scallions, thinly sliced
- 2 carrots, peeled, spiralized with Blade D, noodles trimmed
- 1 red bell pepper, spiralized with blade A, or thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon white sesame seeds, for garnish
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Make the glaze. Place all the ingredients for the glaze in a food processor and pulse until smooth.
Place a medium skillet over medium high heat. When water flicked onto the skillet sizzles, add the prepared glaze, reserving 1/4 cup in a small bowl. Simmer until the glaze has reduced and thickened into a syrup, about 15 minutes. Remove pan from the heat.
Set the salmon fillets on the prepared baking sheet and brush with a thin layer of the reserved glaze.
Bake the salmon for 9-12 minutes or until it is opaque and flakes easily.
Meanwhile, heat a large skillet over medium-high heat. When water flicked into the skillet sizzles, add the zucchini, scallions, carrots and bell pepper and cook until al dente, about 3 minutes. Drain the vegetables in a colander, then return them to the skillet over high heat and immediately pour over the reserved glaze. Toss to coat with the glaze for about 1 minutes, then stir in the cilantro.
Divide the slaw between two plates and top each with a salmon fillet. Garnish with sesame seeds.
For Additional Information.
So, there you have it, enjoy this year by being as healthy as possible while still having fun with your food and drinks! We hope that this was a great follow up for food trends, we did get a couple requests for recipe ideas so here you are! Don't forget to share you favorite recipe with your friends and family, and feel free to submit feedback on this article.
Source of the original article is Half Baked Harvest, these are their great recipes.