I try really hard to eat healthy, I really do. And I do it by choice so I have no one to blame but myself, but sometimes I get really irritated having to eat healthy (again, I realize that requirement is self-imposed) because it seems like I give up a certain amount of "yummy" factor with food--and that doesn't seem fair. After all, I'm doing the right thing by eating well and I thought good behavior was something to be rewarded. So why, for instance, does celery taste like grassy, crunchy water? That feels more like punishment. And, I know, being in good health is its own reward, blah, blah, blah, but if the world was fair and just, stalks of celery would taste like French fries.
Actually, if the world were fair and just, I simply wouldn't crave the likes of French fries. And French toast. Mmm, French bread…actually, anything from a French bakery will do just fine.
And while sometimes I do eat French fries (and other assorted foods preceded by the word "French"), this month's recipes have worked towards restoring my faith in the existence of truly delicious, healthy food. (The world might be fair and just after all.)
Choosing (and eating) recipes this month made me remember the combination of various foods together is what creates great flavor. And while my recipe-following skills are nothing short of awesome (I'm pretty good at it--reading words, measuring stuff, recognizing numbers and what not), I'm not good at coming up with those winning food combinations on my own. So, I am easily frustrated if I don't use my resources--i.e. recipes. (Note to self: when frustrated, go directly to the recipes. Away from the French fries, towards the recipes.)
So, here they are--healthy recipes (at least by my standards, as I am not a certified healthmatician--yeah, I'm pretty sure that's a thing) that act celery-like, but give you more of that French fry-like satisfaction (at least by my standards) that you crave.
Definitely no absence of the "yummy" factor here.
Happy cooking!
Prep and Freeze
Homemade Black Bean Veggie Burgers: No reason to buy those frozen veggie burgers from the store--you can make your own! Prepare raw black bean mixture recipe as directed, then wrap each patty (uncooked) tightly in plastic wrap and store all in a resealable plastic bag in the freezer. Defrost overnight to cook or defrost in microwave right before cooking.
(The recipes says to grill, but I cooked in a pan on the stovetop--medium heat for about 3-5 minutes on each side.)
Serve on a bun with your favorite burger trimmings.
NOTE: Change this recipe to eight servings.
Cook Once, Eat Twice
Oaxacan Tacos: When you read this recipe, you'll probably think the same thing I did--seems a little too simple to be so good. But then I thought about my favorite Mexican food restaurant and their Oaxacan tacos are just as simple--and they're amazing! (I think it's the cilantro--it's the magically delicious herb.)
Make it healthier: Microwave tortillas instead of frying them (I used the whole wheat variety).
NOTE: Change number of servings to two.
Two Easy Meals--No Leftovers!
California Grilled Veggie Sandwich: This was awesome--a little feta really makes a tasty statement.
I added some chicken for some protein and cheated by cooking the vegetables in a pan on the stovetop--a teaspoon of olive oil on medium heat for five minutes should do it. I had this two days in a row, and the first day I found it a little difficult to eat because the veggies were a pretty slippery. So, the second day I made it as a bread salad: I toasted the bread and cut it into small squares, then tossed it with the veggies and feta. I gobbled it up--'nuff said.
NOTE: Change number of servings to one.
Spicy Indian Chicken and Mango Curry: For some extra veggies, add some sliced red bell peppers or snow peas to the sauce after the chicken is cooked (when you are pouring in the mango puree so they can simmer a bit). Serve over some Basmati rice. I added a little extra curry paste and it was great.
Make it healthier: Use light coconut milk.
And For Dessert...
I gathered a few options for you that make use of the extra coconut milk you're going to have left over:
Sunday Prep
This prep will take you about two hours (the two Light Lunch options will take about a half hour each to prepare).
- Prepare Homemade Black Bean Veggie Burger patties as directed above.
- Slice onions and jalapeno for Oaxacan Tacos--refrigerate in resealable plastic bag.
- Slice steak for Oaxacan Tacos into strips--store in resealable plastic bag in fridge or freezer depending on when you plan to cook it (meat is fine in fridge for 2-3 days--any longer, store in freezer).
- Prepare mango coconut puree (step one in Spicy Indian Chicken and Mango Curry directions) and refrigerate.
- Cut chicken into cubes for Spicy Indian Chicken and Mango Curry--store in resealable bag, then refrigerate or freeze.
- Make Basmati rice for Spicy Indian Chicken and Mango Curry--refrigerate in covered container.
Additional prep for Light Lunch options:
- I say go ahead and prepare the Quinoa and Black Beans completely--it'll be good in the fridge for a few days (if it lasts you that long--it's so good!).
- Chop zucchini and pablono pepper for Calabacitas (and I added a red bell pepper too)--refrigerate in resealable plastic bag. Prepare the rest of this the night before you plan to eat it.
What's this?