What Do It Takes To Develop A Healthy Relationship With Food?

I’m not a great cook, but I always have healthy alternatives prepared to cater to my tastes. Below is a list of recipes that I would recommend to any friend looking to incorporate healthy eating into their life.

If you’re like me, you need a good healthy meal as an accompaniment to a busy, productive day at work. Luckily, you have a number of healthy meals that are ready and waiting for you in the freezer: omelets, stir-fry, sandwiches, burgers, salads, wraps, soups, etc. But what about lunch? Not only are most of us hungry, we need to eat something healthy for lunch that will satisfy our cravings. In other words, the right amount of calories and protein for lunch. There are a number of different lunch options that offer an appropriate balance of calories and macronutrients. If you are looking for a nutritious and tasty lunch, you’d be a fool not to buy a meal planner to help you plan your nutritious lunch. It’s important to be conscious of your intake so you don’t eat on the run, or if you’re not eating at all at a given time of day.

Some of my favorite lunches:

Omelet with tomato salsa and spinach (I found the ingredients to be on sale at my local grocery store and was able to bring home half for the price of a full plate. That’s what I call a good deal!!) My favorite way to prepare these omelets is on a slow cooker. By the time you’re done with your meal, you’ll look forward to the last minutes in the morning with extra omelets to munch on or make lunch for the two of you!

Lunch: Chickpea Salad Omelet (5 Servings, $5.95) Serves two Ingredients 16 ounces (1/2 lb.) cooked chick peas, soaked for at least 12 hours 6 ounces (1/4 lb.) cooked brown lentils 2 red bell peppers, sliced 2 large tomatoes, halved 1 cup frozen peas 2 tablespoons extra-virgin olive oil 2 tablespoons tomato paste 2 cloves garlic, minced 1/4 teaspoon dried basil 1/8 teaspoon sea salt 1/2 cup chopped fresh cilantro, plus more for garnish Directions Preheat the oven to 375 degrees F. Spray a 9 inch (or 2 mini loafers) with cooking spray. Place the soaked chickpeas under a heavy baking dish. In a large mixing bowl, combine all the ingredients and stir well. Mix well before serving. Eat cold or at room temperature. Serves two Source:

Lunch: Roast Sesame Tofu and Peanut Sauce Soup (8 Servings, $4.50) Serves two Ingredients 1-1/2 pounds dried tofu 2 1/2 cups vegetable broth 4 tablespoons unsalted water 1 tablespoon peanut butter 1 teaspoon rice vinegar 1 tablespoon fish sauce 3 cloves garlic, minced 2 ounces sliced carrots or turnips 1 small head of broccoli or cauliflower, florets cut back into quarters, stems torn 2-1/2 tablespoons sesame oil 1 1/2 teaspoons ginger, minced 1/3 cup peanut butter 1 teaspoon grated orange rind 1 cup cooked rice 1 teaspoon fish sauce 2-1/2 cups water, plus extra as needed 3/4 cup peanut oil, or olive oil Method In a medium stockpot, bring the 1 1/2 pounds of dried tofu, vegetable broth, water and peanut butter to a boil. Cover and reduce heat to low, simmer for about 45 minutes, covered. Let the tofu finish cooking in the broth. After the tofu is finished cooking and cooled to room temperature, transfer it to the food processor and pulse until smooth. Transfer the tofu to a small bowl. Add the fish sauce, ginger and peanut butter and stir until the peanut butter is finely chopped and the fish sauce mixture has the texture of peanut butter.