Topic: what kind of food that is healthy but tasty?
July 17, 2019 / By Juniper Question:
I'm getting checked for diabetes on November 10/11 because I'm tried a lot, I way around 280lbs etc.
But I have a problem with eating healthy when I eat say green beans/tomato with the skin on it or something I gag a lot and it taste really bad..
So I was wondering what is some healthy but tasty food that doesn't make me gag, btw even if I don't have diabetes I'm going to eat healthy because I need to lose this weight.
Thanks for any advise.
Grace | 5 days ago
Oatmeal. Not the one that you eat with cookies, those are chock full of high fructose corn syrup and additives. You could eat the store bought one with flavors Cinnamon Apple, Brown Sugar, etc or get the plain one and add your own cinnamon and raisins so that you could monitor what goes in and out of your oatmeal.
Warning: one serving is relatively small but it has lots of fiber so you will feel full longer plus overtime it can lower your cholesterol big time!
There are alot of fruits that taste great and are really healthy for you, try mangoes and other tropical type fruits like pineapples. If you don't like any of them maybe make some foods like pizza yourself, and instead of greasy cheese, make it with low-fat mozzarella, still tastes the same, just healthier.
I like the taste of chicken. You can mix it in with low calorie sauces to add moisture or change the flavoring too.
Sweet Potatoes (Yams)
6 medium sweet potatoes
3/4 cup sugar
1/3 cup dark Karo syrup
2 1/2 tablespoons butter or oleo
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup water
1 teaspoon vanilla
Boil potatoes until tender, but not overcooked. Peel off skins. Cut in halves lengthwise. Place in baking dish. Add sugar, syrup, nutmeg, cinnamon, water and vanilla.
Dot top with butter or oleo. Bake in 375/o oven until thick syrup is formed. Bast frequently. About 45 to 55 minutes
SWEET POTATO CASSEROLE
3 large sweet potatoes
1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon cinnamon
Boil potatoes til tender.
Take skin off when cooled and able to handle.
Put in a large bowl and whip them til fluffy adding all other ingredients.
Pour into a buttered casserole and top with the crunch topping.
Bake at 350 for 45 minutes.
This is wonderfull too..
SWEET POTATO SOUFFLE
4 cups mashed cooked sweet potatoes
3/4 cup sugar
2 tablespoons butter, softened
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
2/3 cup packed brown sugar
2/3 cup chopped pecans
2/3 cup flaked coconut
2 tablespoons butter, melted
In a large bowl, combine the sweet potatoes, sugar, butter, milk, vanilla and salt; beat until smooth. Spoon into a greased 2-1/2-qt. baking dish. Combine the topping ingredients; sprinkle over potato mixture.
Bake, uncovered, at 350 degrees F for 40-45 minutes or until heated through and topping is browned.
Sweet Potato Crunch
32 ounces yams drained
6 tablespoons butter melted
1 cup NESTLÉ® CARNATION® Evaporated Milk
1 cup sugar
1/8 teaspoon cinnamon ground
9 tablespoons butter melted
1/2 cup brown sugar
1 cup walnuts chopped
1 cup corn flakes crushed
Place yams in a 3 quart baking dish. Mash with melted butter, eggs, evaporated milk, sugar, and cinnamon. Bake for 15 to 20 minutes at 400 degrees, or until the center is nearly set. Remove from the oven and add the topping. Return to the oven and bake until light brown, about 10 minutes.
Topping: Combine melted butter, brown sugar, chopped walnuts, and crushed corn flakes.
16 slices Italian bread, cut 1/2 inch thick
2 Tbsp olive oil
2 cups mayonnaise
3/4 cup grated Parmesan cheese(about 3 oz)
1 tsp Worcestershire sauce
Preheat oven to 350°.
With a pastry brush, lightly brush both sides of bread with olive oil. Place on a baking sheet. Bake 5 minutes per side until lightly toasted.
While it's toasting combine mayo, cheese, and Worcestershire sauce in a small bowl.
Slather each toast withabout 3 tablespoons and spread evenly. 3. Now back into the oven for 5 to 8 minutes until lightly puffed and golden. Serve 'em hot.
Little Chicken Burgers
These easy appetizers are small patties made with ground chicken, get it? And apparently mini burgers are a big thing at the coolest parties these days, so serve these and be cool.
1/2 cup bread crumbs
2 lb ground chicken
3 garlic cloves, minced
1/2 cup minced Italian parsley
1/2 tsp dried oregano
1/2 tsp dried basil
2 Tbsp lemon juice
Salt & freshly ground black pepper
1 to 2 Tbsp extra-virgin olive oil
Place the bread crumbs in a small shallow dish. Set aside.
In a large bowl, combine the chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.
Press the patties into the bread crumbs to coat each side. In a large nonstick skillet, heat the oil over medium heat and cook, turning once, until each side is browned and the patties have firmed up, about 10 minutes total. Serve hot.
Chicken Almond Puffs
Serves a bunch (depending on size of spoonfulls)
For your chicken use either a) leftovers, b) precooked packaged chicken or c) a purchased rotisserie chicken. This recipe will push our 30 to 35 minute limit but if you chop quick (but carefully) you should make it.
1 cup finely chopped, cooked chicken meat
3 Tbsp + 2 tsp toasted and chopped almonds
2/3 cup chicken broth
1/3 cup canola oil
1/4 tsp Worcestershire sauce
3/4 tsp seasoning salt
3/4 tsp celery seed
1/8 tsp cayenne pepper
2/3 cup all-purpose flour
2 tsp dried parsley