5 Healthy and Easy to Follow Recipes for Your Ideal Body

With all the unhealthy and even fake food flooding the market today, we can only really guarantee a healthy meal for our family by preparing it ourselves. But what if we can’t cook? Well, here are some easy to follow recipes from some of the healthy chefs I know! I’ve tried most of these dishes myself, and trust me, it’s easy as pie! (yum!)

Butter Re-Fried Primed Omelette by Chad Davis of Primed for Life

 Refried-Omelette

Ingredients:

  • 8 quality eggs
  • cheddar cheese
  • kimchi
  • spinach
  • salt and pepper
  • turmeric
  • coconut oil
  • butter

STEPS:

1. Heat your pan at a level of 8/10 and then add your coconut oil. Add extra coconut oil each time you fry your Primed Omelette so it doesn’t stick to the pan and for the wonderful health benefits of the coconut oil.

2. Add your whisked eggs that you have seasoned with salt and pepper. Allow to warm up and firm up on your pan and then turn your heat down to 6/10. Take your eggs off the heat and then add your spinach then cheese to only half of the eggs.

3. Once your eggs, spinach and cheese are firm enough on your pan use your spatula to flip half the omelette over.

4. You can also make one with just cheese. Or create a super primed omelette with turmeric, extra pepper, kimchi, spinach and cheese.

5. Always ensure you lubricate your pan well with coconut oil before laying down your eggs so you can easily flip the omelette in half once it has firmed up.

 

Primed Filipino Sisig by Chad Davis of Primed for Life

Healthy-Recipes-03

Ingredients:

  • 1 big pig’s ear
  • 1/2 kilo of chicken liver
  • lots of chopped onions, garlic, ginger and green chilies
  • 2 eggs
  • 3 carrots (diced)
  • zucchini (cut into rounds and also into “noodles”)
  • 6 tablespoons of coconut amino sauce (soy substitute)
  • 3 tablespoons of coconut vinegar
  • salt and pepper
  • cream cheese (optional)

Steps:

1. Boil your pigs ear for 1 hour with coconut vinegar (table spoon), salt and pepper. Boil until the ear is tender.

2. Chop, dice and separate all your vegetables.

3. After your pig’s ear is tender take it out of the water and slice into small pieces.

4. Fry your pig’s ear in bacon fat until crispy. After frying I added it together on a tray and let it cook in the oven for an additional 20 minutes.

5. While frying your pig’s ear you can also pan fry your chicken liver on a pan on your stove top as well.

*Tip from Chad: “I use Coconut Oil as my frying oil. Please never use artery clogging and potential deadly vegetable oil.”

6. Once fried, cut your chicken liver into pieces like you did with your pig’s ear.

7. Put your pan on to heat and add your coconut oil. Once heating up add your onions then garlic after that. Stir through together. Put yoor zucchini rounds on your oven tray after moving the frie pig’s ear to half the tray. Season the zucchini with salt and pepper.

8. After cooking off your onion and garlic till they are translucent add your chili, ginger and carrots.

9. Then add 6 tablespoons of coconut amino sauce, 2 tablespoons of coconut vinegar and then your 2 eggs.

10. Finally, add your fried pig’s ear and fried chicken livers.

11. Of course you could plate it with mashed squash, mix it with Broccoli and Cauliflower “Rice” or even have on it’s own with zucchini noodles as a stir fry.

Chargrilled Salmon with Mango Salsa by The Sexy Chef

*I followed the Sexy Chef recipes a few months ago, and this was one of my favorite!

Healthy-Recipes-02Photo and recipe c/o Century Tuna Superbods Website

Ingredients:

  • 2 salmon steaks (150g. each)
  • 1 cup mango (chopped)
  • 55 g cucumber (peeled, seeded, finely chopped)
  • 1 spring onion (chopped)
  • 1 tbsp fresh cilantro or wansoy (chopped)
  • Juice of 1/2 lemon or lime
  • Salt and ground black pepper
  • Fresh cilantro sprigs and lemon wedges to garnish

Steps:

  1. To make the mango salsa, mix mango, cucumber, spring onions, cilantro, salt and pepper in a bowl. Cover and let sit for 30 minutes.
  2. Preheat the grill and place the salmon steaks on a ridged grill pan, drizzle over the lemon or lime juice and cook for 6 minutes on each side until the steaks are tender and just beginning to flake.
  3. Transfer the salmon to serving plates, spoon some mango salsa alongside each steak and serve immediately with cilantro sprigs and wedges.

Deviled Eggs by Karl Jude Boo of Six Pack Chef

*If you don’t wish to cook, you may also order these delicious meals through the Six Pack Chef!

Healthy-Recipes-04

Ingredients:

  • 3 Eggs
  • 2 Teaspoons Dijon Mustard
  • 1 Teaspoon Olive Oil
  • A dash (Half a Teaspoon) of White Wine Vinegar
  • A handful of Spring Onions (add more depending on your taste)
  • Salt & Pepper to taste
  • Cayenne Pepper & Chopped Parsley for garnish

Steps:

  1. Place the eggs on a pan and cover with enough water that the water level is slightly above the eggs and place on a boil. Once boiling, continue boiling the eggs for 8 minutes. Once the 8th minute is up, rinse with cold water to stop the cooking process, and peel the eggs.
  2. Slice the eggs in half, placing yolk on a separate bowl, and the whites on a serving plate.
  3. Mash the yolks and the remaining ingredients: Dijon mustard, olive oil, white wine vinegar, and spring onions and season with salt and pepper according to taste.
  4. Evenly disperse the yolk mixture into the egg whites and garnish with cayenne pepper and chopped parsley.

Cabbage Wrapped Chicken and Salsa by Karl Jude Boo of Six Pack Chef

Healthy-Recipes-01 

Ingredients:

Salsa:

  • 1 Medium Sized Red Onion
  • 4 Medium Sized Tomatoes
  • 2-3 Tablespoon Freshly Squeezed Calamansi (Lemon) Juice
  • A handful of Fresh Cilantro
  • Salt & Pepper to taste

Chicken:

  • 300 grams Chicken Breast
  • 2 Teaspoons Cumin Powder
  • 2 Teaspoons Cayenne Pepper
  • Salt & Pepper to taste

Others:

  • Cabbage
  • Coconut Oil for Pan Frying

STEPS:

1. For the salsa, roughly mince and onions and tomatoes in a bowl then add the freshly squeezed calamansi/lemon juice.

2. Next, mince the cilantro and add to the salsa.  Don’t forget to add salt and pepper for seasoning.

3. For the chicken, season all sides with salt and pepper.

4. Massage the chicken with your cumin and cayenne pepper rub and let sit for 10-15minutes.

5. Pan fry until cooked.

6. Once cooked, let it cool and shred the chicken.

7. Once all of the ingredients are prepared, grab a leaf of cabbage, place some chicken and salsa, wrap it, and eat!

 Got other delicious and healthy recipes you want to include? Share them with us in the comments below! Who knows, we could include them next time!






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