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Monday, November 28, 2011

Simple and Healthy Meals for The Holiday Season

Red Lentil and Coconut Crusted Halibut
Simple and healthy meals for you and your family should also be DELICIOUS!  Healthy should not mean you have to sacrifice taste!  The key is to keep ingredients simple, real and use a variety of natural seasons to enhance flavors and tantalize taste buds.

Chef Brian Thiel of The Healthy Edge is a master at putting together menus healthy enough to keep your metabolism revved and delicious enough to satisfy even the pickiest eater. When the holidays come around you can still provide simple and healthy meals without losing the feeling of the holidays.

Baby Spinach with Orange Slices and Pecans
The Healthy Edge Holiday e-book provides over 25 simple and healthy meal ideas (also all gluten-free) including ideas for stuffing, gravy, desserts, soups, appetizers and main dishes. For this week only, this $5.95 Holiday E-book will come with an additional five recipes such as this Red Lentil and Coconut Crusted Halibut drizzled with Curry Oil served over Butternut Squash Puree. This will WOW your guests for the holidays and throughout the entire winter season!

Cranberry and Blackberry Sauce
Serve this main dish with a starter of Baby Spinach Salad with Orange Slices and Candied Pecans drizzled with EZ Red Wine Vinaigrette and a side of Cranberry and Blackberry Sauce. This is also great as a dessert. This simple and healthy meal will leave your guests speechless. Be sure to make enough for leftovers.  Menus healthy like this, also provide color, variety and incredible flavor.

EZ Red Wine Vinaigrette Dressing

         ¼ cup extra virgin olive oil
         3 tbsp red wine vinegar
     1 garlic clove, minced
         1/8 tsp sea salt
         Pinch of ground black pepper
         1 tbsp fresh basil, chopped (optional)


The Healthy Edge Holiday Cookbook in pdf Format

1.      Using the flat side of a large chef’s knife, mash garlic and sea salt into a paste.
2.      In a small screw-top glass jar, combine garlic paste, red wine vinegar, black pepper, olive oil, and basil (if using). Cover jar and shake until oil and vinegar emulsify.

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