Wholesome Healthy Food For Media Noche Dishes

The article “Healthy Food for Media Noche” offers advice on making healthier food choices for media noche.

It discusses the benefits of eating healthier and how it can help women not get overweight or obese. It also offers tips on cutting back on salt and sugar and other ways to eat healthier. Healthy Food for Media Noche.

This article is about how to make healthier food choices for media noche. It discusses the benefits of eating healthier and how it can help women not get overweight or obese. It also offers tips on cutting back on salt and sugar and other ways to eat healthier.

Top 10 Healthy Food For Media Noche Recipes:

1. Healthy Chocolate Cake:

Ingredients:

• 1 cup all-purpose flour, sifted
• 2 tablespoon unsweetened cocoa powder, not dutch processed
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 egg, beaten lightly with a fork or whisk in a small bowl
• ½ cup packed light brown sugar
• 1 teaspoon vanilla extract
• ½ cup plain yogurt
• ¼ cup canola or safflower oil
• ⅔ cup water

Directions:

1. preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan with cooking spray, and set it aside.
2. In a large bowl, sift together flour, cocoa powder, baking powder, and salt.
3. Whisk together egg, brown sugar, vanilla extract, and yogurt until smooth in a separate bowl. Slowly add oil to the mixture while stirring continuously until well mixed.
4. Add water to wet ingredients and mix until smooth. Stir wet ingredients into dry ingredients, mixing just until the ingredients are combined – a few lumps in the batter are okay.
5. Pour into prepared pan and bake for 20 minutes. Allow cooling on a wire rack before frosting with your favorite Healthy Chocolate Frosting recipe.

2. Oatmeal Cookies:

Ingredients:

• 1 cup rolled oats (not instant)
• ½ cup all-purpose flour sifted
• 2 tablespoon oil (I used canola)
• 1 egg, beaten lightly with a fork or whisk in a small bowl
• ½ cup packed light brown sugar
• ¼ teaspoon baking soda
• ½ teaspoon ground cinnamon, or to taste
• A pinch of salt

Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease an oven tray with cooking spray and set it aside. In a large bowl, stir together dry ingredients (oats to salt), add wet ingredients and mix until well blended.

Spoon dollops of batter onto the prepared tray, leaving enough room for cookies to spread slightly. Bake for 10-15 minutes in the preheated oven or until golden brown. Allow cooling on a wire rack before serving.

3. Tofu in Green Tea Pesto Sauce:

Ingredients:

• 1 tablespoon green tea leaves
• 2 cups packed fresh basil, only use the leaves
• 3 cloves garlic, peeled and crushed
• ½ cup pine nuts or cashews or walnuts
• ¼ cup lemon juice
• 2 tablespoons grated parmesan (optional) or nutritional yeast
• ¼ teaspoon salt
• ⅓ cup olive oil
• ½ pound tofu, diced small

Directions:

Toast tea in a small skillet on medium-high heat for about 2 minutes. Allow to cool and then grind into powder form. Add green tea powder into a blender with all other ingredients except tofu. Blend until minced and smooth. Toss with diced tofu and serve.

4. Yogurt and Fruit:

Ingredients: 1 cup low-fat plain yogurt, 1 banana, sliced, ½ cup blueberries or other berries of choice, ¼ cup toasted almonds or pecans (optional), Honey or maple syrup (optional).

Directions: Layer yogurt with sliced bananas and blueberries in a glass bowl or jar. Top with nuts and drizzle honey over fruit as desired.

5. Salmon Salad Sandwich:

Ingredients:

• 2 cans of red salmon, drained and flaked
• ½ cup celery, chopped fine
• 3 tablespoons onion, finely chopped
• 1 tablespoon fresh parsley or dill, finely minced
• Dash salt and pepper to taste Optional add-ins: ½ apple or 1/4 cup grapes, chopped.

Directions: Add salmon, celery, and onion to a mixing bowl. Gently stir in parsley or dill, salt, and pepper. Fold in optional add-ins if desired.

Spread on the bread of choice topped with sprouts or arugula leaves for some extra crunch. Note that canned salmon can be high in sodium, so be sure to choose low-sodium options when available.

6. Salad in a Jar:

Ingredients:

• 1 cup romaine, chopped or spinach or mixed greens of choice (I used baby kale)
• ½ cup carrots, julienned or grated
• (optional) 1/4 apple, cubed
• 1 hard-boiled egg, peeled and sliced
• ½ cup chickpeas or beans of choice
• 1 tablespoon sunflower seeds or nuts of choice (I used cashews)
• 2 tablespoons creamy dressing of choice (I used my Healthy Honey Mustard Dressing recipe)

Directions: Layer greens, carrots, and apples as desired in a wide-mouth quart jar. Top with egg slices, chickpeas, and sunflower seeds or nuts. Store dressing in a separate jar until ready to serve.

When it’s time to eat, shake the dressing well and drizzle over the salad mixture before eating. You can also add the sauce into the jar before storing, be sure to add thin layers of ingredients so everything stays well mixed.

7. Salmon with Raspberry Vinaigrette:

Ingredients:

• 2 salmon filets (4 ounces each)
• 1 cup red or green grapes halved
• ½ cup fresh raspberries or 1/3 cup frozen raspberries, thawed
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions: Preheat oven to 350 degrees F. Arrange salmon fillets on a baking sheet and season with salt and pepper. Roast in the preheated oven for 15-20 minutes or until cooked through. Meanwhile, in a blender or food processor, add raspberries, vinegar, and olive oil.

Blend until smooth (you may need to add more raspberry juice if your blender is having trouble). Serve salmon with some sauce drizzled over the top and the remaining grape halves on the side.

8. Spinach Feta & Quinoa Stuffed Portobello Mushrooms:

Ingredients:

• 2 large portabella mushrooms, stemmed and cleaned
• 1 cup cooked quinoa
• ½ teaspoon dried thyme leaves
• 4 ounces reduced-fat feta cheese crumbles or goat cheese, crumbled (about ¾ cup)
• Salt and pepper to taste

Directions: Preheat the oven to 400 degrees F. Place mushrooms gill side up on a baking sheet and season with salt and pepper. Bake for 20 minutes or until softened. Meanwhile, prepare the quinoa according to package directions (you will need 1 cup of water and ½ cup of uncooked quinoa).

After the mushrooms have cooked for 20 minutes, turn the oven to broil and top mushrooms with quinoa. Sprinkle with thyme leaves and divide crumbled cheese evenly among the mushroom caps. Broil for 3-4 minutes or until golden brown on top.

Note: You can also add a small amount of chopped garlic to this recipe if desired!

9. Egg in a Peppers:

Ingredients:

• 1 red bell pepper, halved and seeded
• 2 large eggs
• Salt and pepper to taste
• Optional add-ins (ex. tomato, onion, spinach)

Directions: Preheat oven to 350 degrees F. Place bell pepper halves on a baking sheet lined with parchment paper. Crack an egg into each bell pepper half and season with salt and pepper. Bake in the preheated oven for 20 minutes or until eggs are cooked through. Serve warm.

10. Greek Yogurt Fruit Dip:

Ingredients:

• 1/2 cup nonfat plain Greek yogurt
• 1 tablespoon honey, agave paper, or maple syrup
• 1 tablespoon fresh lemon juice
• 1 teaspoon cinnamon
• Optional add-ins (ex. vanilla extract, ground flaxseeds)

Directions: Combine all ingredients in a bowl and whisk together until smooth. Serve with apples or bananas for dipping!

Note: Feel free to drizzle Honey on top of the fruit before serving for a little extra sweetness!

The Bottom Line

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