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Olive Oil - 1 to 2 tsp
Fresh Garlic - 1 to 2 cloves, minced
1 bag prewashed baby spinach
Red Chili Flakes
Heat a non-stick pan to medium.
Add olive oil and garlic.
As soon as you can smell the garlic, add the spinach and toss. (Try not to burn the garlic!)
The spinach will cook down very quickly.
Add a pinch of chili flakes or more depending on your tolerance for heat.
Enjoy!View Thread
red kidney beans soaked overnight and cooked-1 handful
green chillies-2
coconut milk-1 cup
salt to taste
curry leaves
raw coconut oil
How to prepare:
cook melon and add cooked beans and green chillies to it.add salt and add coconut milk diluted first and boil.then add thick coconut milk and dont boil again!Add curry leaves and pour 2teaspoon raw coconut oil over it.
coconut oil is prefered as it gives good flavour and note it is not harmful as it is not heated and contains only good cholestrol in it !View Thread
2 tbsp olive oil
1/4 tsp cumin seeds
1 medium onion, thinly sliced
2 cloves garlic, thinly sliced
1 pinch red pepper flakes
1 lb. finely shredded cabbage (you can use napa cabbage or savoy cabbage as well)
1 cup finely shredded red cabbage
1/4 tsp salt
1 tbsp fresh lemon juice
2 tbsp. finely chopped cilantro (optional)
1/2 cup toasted peanuts (optional)
Directions:
1. Heat a medium skillet and add olive oil. To the hot oil add cumin seeds and allow to toast.
2. Add sliced onions to the skillet and when onions are soft, add garlic and red pepper flakes.
3. Add shredded cabbage and sprinkle salt. Toss cabbage and cover the skillet. Cook on medium heat until cabbage has wilted.
4. Remove from stove and add lemon juice, cilantro, and peanuts.
5. Serve warm or at room temperature.
6. You can substitute cabbage with any dark leafy greens of your choice.View Thread
drum stick(muringa kai) - 2
potato -1
carrot -1
yam(chena) -10 small pieces
bitter gourd(kaipakka/pavakka)-4 pieces
raw banana(pacha kaya ) -2
green beans - 10
Ash gourd(kumbalanga/ilavan)-10 pieces
green peas(pacha payar) -10
cucumber(yellow/green) -----5 pieces
chilly powder-1 teaspoon
turmeric powder-1/2 tea spoon
salt to taste
water
yoghurt/laban- 1 cup
coconut grated- 1 cup
green chilly-1 0r 2
curry leaves
coconut oil
how to prepare:
you can use any vegetables in any quantity and if you dont have any one of these vegetables listed doesn't bother ! if you like carrot you can increase its number and if you dont like bittergourd you can avoid it!
All vegetables are cut in same shape and length( about a finger length) and put in a cooker .
Add water upto the level of vegetables.
Add chilly powder , turmeric powder and salt
Stir it and taste it if salt is enough for you and cook it till all water is absorbed.
Add laban/yoghurt to it.if you like you can add lime juice/tamarind paste in water to increase sour taste.
grind coconut and 2 green chillies and add to it. stir it and mix well.Just cook for 5 min and make it slightly dry.Add curry leaves and pour a little raw coconut oil over it.
A colourful vegetable mix preparation with its gravy yellow due to turmeric is ready!View Thread
2 Cups each of Collard, Mustard, and Kale Greens
2 Cups each of Red and Green Cabbage
1/2 of each Red and Yellow Bell Pepper
1/2 Cup of Fresh Mushrooms
1 Chop Red Onion
1 can of cream and mushroom (reduce sodium)
1/2 cup of shredded cheese (your choice low fat)
1 cup of bread crumbs (plain)
To your tasting Salt, Pepper, Meat Tenderizer, Garlic, Paprika
Olive Oil
Wash your whole chicken under water.
Season chicken with salt, pepper, meat tenderizer, and garlic
Rub Olive Oil over the whole chicken until covered
Place chicken on roasting rack cover with foil and place in oven.
Bake for 1 hour.
In a large pot add butter, greens and cabbage
when greens and cabbage steam down add you bell peppers, mushroom, and half of your chopped onions.
Seasoned with paprika, garlic, and pepper
steam for about 20minutes
Remove Chicken from oven and pull meat from the bone and place in a casserole pan.Pour you Greens and cabbage mix in the casserole pan with the roasted chicken. Fold together.Pour in a 1 can of cream and mushroom soup.Bake for 45 Minutes.
After 45minutes Pull casserole out and sprinkle with bread crumbs and cheese.Place back in oven for addtional 10mins.
Take casserole out and let set for 5 minutes before serving.View Thread
Green Slime:
1 ripe banana
1/2 apple (cored and chopped)
1/2 pear (cored and chopped)
1-2 cups fresh spinach leaves
1 cup vanilla yogurt
milk or soy milk
Blend all ingredients until smooth.View Thread
2 15-ounce cans water-packed artichoke hearts, drained
1 red bell pepper, seeded
dash coarse salt
dash freshly gound pepper
Blanch beans 3 minutes in a large pot of boiling water. Plunge immediately into ice water to set color and flavor. Drain.
Cut each artichoke heart lengthwise into eighths. Dice red pepper.
In a large serving bowl, toss beans with artichokes and red pepper. Season.
Serves 6. Per serving:
Calories - 69 Protein - 5 g Sodium - 409 mg
Carbohydrates - 15 g Cholesterol - 0 mg
Total Fat - 0 g Saturated Fat - 0 g Dietary Fiber - 6 g
From "The Road to a Healthy Heart Runs Through the Kitchen." Info at www.joepiscatella.comView Thread
Broccoli
Carrots
Bok Choy (stems)
Cauliflower
Pumpkin
Snow Peas
Celery
Onions
Chicken Stock (heat before adding "cooked" veggies)
Bok Choy (greens)
Want it even hardier? I brown ground turkey, add to soup after it is all together.
Want more of a winter stew? I add one can of tomato sauce per quart of soup.View Thread
- 3 large, firm tomatoes
- 2 cucumbers
- 1 small onion, red or yellow
- 2 tablespoons lemon or lime juice, depending on taste
- 2 tablespoons olive oil
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon minced garlic
- salt and pepper to taste
Serve chilled. Serves 4.View Thread
Needed.
Seasonings: Salt,pepper,oregano and garlic powder. Season to taste.
9 eggs. For less fat leave 2-3 yokes out if desired.
1 lb Prociutto di Parma (Italian ham)
4 cups fresh whole spinach
1 can (8oz mushrooms)
2 cups shredded low fat mozzarella cheese
1 cup finely chopped green onions or scallions
Beat eggs.
In a small saute pan (using non-stick spray) cook 6 Crepe type flat (unfolded) omeletes.
Place one flat egg in bottom of 9 inch cake pan.
Layer with ham,mushrooms,cheese,spinach and very little onions.
Then place another flat egg on top pressing down lightly.
Repeat the process till all the eggs and ingedients are used.Saving some cheese to top the last egg layer which will act as a cap.
Place the pan in a preheated 400 degree oven for about 15-20 minutes.
Remove and slice into 6 pie wedges.
Although this is an Italian dish,a Bearnaise sauce is very good drizzed over
each slice. Bon appetit
View Thread
1 Can dark kidney beans
1/2 of a yellow onion, chopped
2 cloves garlic minced
2 cups vegetable broth
1/2 box (13.25 oz) of wheat pasta any shape you like
2 tsp olive oil
1/4 tsp red chili pepper flakes
salt and pepper to taste
For the pasta: Bring to boil a 6qt pot of water. Add the pasta and cook according to the package. Drain and place in bowl.
For the Veggies/Beans: In a medium to large skillet add the oil and heat on medium, Saute onion to slightly soft, add garlic cook until you can smell it, add the kale cook until slightly wilted, add the beans, red pepper flake, salt and pepper, place on low and cook for approximately 15 to 20 minutes.
*Start the veggies at the same time as you place the pasta in the boiling water.
Combine the pasta with the Vegetable mixture, cook for a minute or too.
Top it with grated Parmesan or your favorite grated cheese. Makes about 4 servings.View Thread
- 8 leaves green cabbage, steamed until just tender
- 2 cups cooked brown rice
- 2 TBSP olive oil
- 1 medium onion — diced
- 1 red or yellow bell pepper -- diced
- 2 ribs celery -- chopped
- 4 cloves of garlic -- minced
- 1/2 tsp each of oregano, thyme, basil
- 1/4 cup grated Parmesan, Romano or Fontina cheese
- 1/4 tsp salt
- 2 eggs -- beaten
- 2 - 2 1/2 cups of commercial vegetable primavera sauce (I use Ragu)
In a skillet over medium heat, add the diced onion, bell pepper, celery, and garlic to the olive oil & stir until vegetables are soft but not brown (about 7-10 minutes). Add 1/2 teaspoon each of oregano, thyme, and basil. Remove skillet from heat and stir in the cooked rice, the salt &
then the beaten eggs.
Spoon about 1-1 1/2 TBSP of the rice mixture into the center of each steamed cabbage leaf. Wrap the leaf around the mix and place the rolls, seam side down and one layer deep, in an oven safe baking dish. Pour enough sauce over the cabbage rolls to cover. Cover dish loosely and bake rolls for 40-45 minutes.
This recipe easily accepts a variety of substitutions & additions:
* Spanish rice or wild rice may substitute for the brown rice
* Romano or Fontina cheese may substitute for the Parmesan
* Diced carrots or mushrooms
* And a simple, quick sauce may substitute for the bottled sauce by simply mixing together:
1 14.5 oz can tomato sauce
2 cups vegetable, chicken or beef stock
1 TBSP Worcestershire Sauce
1/8 tsp each of oregano, thyme, basilView Thread
Potato
Squash (any variety)
Green Beans
Tomato
Peppers
Onion
Sweet Potato
Turnip
basically any fresh vegetable cut into chunks.
I put them in a plastic bag with a couple tablespoons of olive oil until all are coated then pour into crock pot and cook 4 to 6 hours on low depending on how large your chunks are cut.View Thread
1red bell pepper sliced in bite size
1 yellow bell pepper sliced in bite size
1 green bell pepper sliced in bite size
24 cherry tomatoes
4 sticks celery sliced in bite size
1 small container sliced mushrooms
1 large onion sliced in quarters
1 cup low fat Italian dressing
Add all ingredents in a large covered bowel and shake, let it sit for an hour in the fridge. Add to any meal you would like to have a salad with.View Thread
- 2 heads broccoli, separated into florets
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
- 1/2 teaspoon lemon juice
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
- Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
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