6 Organic Dishes that will Surely Delight

Monday, February 06, 2017



Eating healthy is not an option or luxury but a basic necessity for a healthy family. Some moms think that organic dishes are expensive but it is simply not true. There are many organic delicious dishes you can make for the family affordably and organic dishes do not have to necessarily be vegan. You can feature eggs, meat and cheese that are produced organically. Here are a few recipes for breakfast, lunch and dinner to get you started.

Organic breakfast
1.    Bell pepper omelet and mushroom with Fontina
Fontina is a semi-firm cow’s milk cheese with fine melting quality.  It is a classic Italian cheese with a nutty flavor. You can make the bell pepper omelet with your fresh herbs and mushroom.
You can substitute the Fontina with Gouda or Provolone cheese.  If you want a lower pack of proteins to consider substituting the 4 eggs with one cup of egg substitute.
        1 teaspoon olive oil, divided
        1/4 cup chopped green onions
        1/2 medium green bell pepper, thinly sliced
        Cooking spray
         1/2 teaspoon salt, divided
        2 cups sliced shiitake mushrooms (about 6 ounces)
        1/2 cup chopped seeded plum tomato
        1/8 teaspoon black pepper
        8 large eggs
        2 teaspoons chopped fresh parsley
        1/2 teaspoon butter
        2 large egg whites
        1/2 cup (2 ounces) shredded fontina cheese
        1/4 cup reduced-fat sour cream
2.    Sweet potato hash and turkey
Sweet potatoes belong to the tuber family along with cassava and yam. They are packed with complex carbohydrates. Sweet potato is an ideal substitute for bread or white potato (used for French fries). Sweet potato has more Vitamin C, Vitamin A, and fiber. The turkey delivers over 30 grams of protein.
        1 Tablespoon olive oil
        1 lb. 99% fat-free ground turkey
        1 yellow onion, chopped
        3 cups sweet potatoes, peeled and cubed
        1 red bell pepper, chopped
        1 teaspoon ground cumin
        1 teaspoon smoked paprika
        ½ teaspoon sea salt
        1 teaspoon fresh parsley, finely chopped
        1 clove garlic, minced
        1 zucchini, diced
        ½ teaspoon chili powder
3.    Whole grain pancakes with honey
Honey is packed with vitamins, minerals and natural antibiotics. It is one of the most portent natural foods. The stack of whole wheat pancakes delivers a good amount of fiber and energy all day long. The cinnamon adds a fine flavor to the whole stack.  You can substitute the honey with maple syrup.
Whole Wheat Pancakes:
        1 tablespoon baking powder
        1½ cup white whole wheat flour
        1 egg
        ½ teaspoon salt
        ½ teaspoon ground cinnamon
        1¼ cup 2% milk
        2 tablespoons melted butter
        ⅓ cup finely chopped pecans
        1½ tablespoons raw honey
Apple Cinnamon Compote:
        2 tablespoons butter
        2 apples, peeled and thinly sliced
        2 tablespoon raw honey
        ¼ teaspoon ground nutmeg
        1 teaspoon ground cinnamon
        pinch of salt
Organic lunch/dinner
1.    Lentil soup
Lentils belong to the legume family along with beans and peas. They are rich in plant protein. This dish is light but keeps away the hunger pangs for a long time.
        3 Tablespoon olive oil
        1 cup green lentils
        2 cloves garlic, minced
        1 bay leaf
        1-quart vegetable or chicken broth
        1 large onion, diced
        2 medium-large carrots, peeled and diced
        2 large stalks celery, diced
        2 teaspoon salt
        ½ teaspoon freshly ground black pepper
        Pinch red-pepper flakes



2.    Shake and Eat salad
This is a simple dish full of flavor and green health. All you have to do is shake up the ingredients in a big jar and serve.
Dressing
        2 teaspoon honey
        1 tablespoon red wine vinegar
        2 teaspoon fresh lime juice
        Pinch cumin
Salad
        ⅓ cup cooked corn kernels
        ⅓ cup cooked black beans or quinoa
        1 cup chopped romaine lettuce, washed and dried
        1 Roma tomato, diced
        3.    Avocado, mango, and black bean salad
This dish substitutes meat with black beans for protein.
        2 ripe but firm avocados, pitted, peeled, and cubed
        2 ripe but firm mangoes, pitted, peeled, and cubed
        3 tablespoon lime juice
        2 tablespoon chopped cilantro, plus more for garnish
        1 jalapeño, stemmed, seeded, and finely chopped
        ½ teaspoon  sea salt
        ¼ teaspoon  sugar
        1 can (15-oz) no-salt-added black beans, rinsed and drained
        1 teaspoon  freshly grated lime zest
        ¼ teaspoon  freshly ground black pepper

        3 tablespoon extra-virgin olive oil

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