Healthy Food In San Clemente will directly focus on all aspects of healthy living while still keeping things simple, practical, and useful for everyday life.
The author of Healthy Food In San Clemente’ is a male in his twenties who has spent the last decade studying health, fitness, nutrition, and wellness.
His goal is to share his knowledge with other people while still keeping things simple.
What is the Best Healthy Food In San Clemente?
Healthy Food In San Clemente will not focus on specific foods or supplements. Instead, it will provide an all-encompassing view about what type of food you should eat and how to apply this knowledge in your daily life. People who are already somewhat knowledgeable about healthy living will certainly extract information from this website. Still, the main focus will be on people who have no idea where to start.
Top 10 Best healthy food Recipes in San Clemente:
1. Oatmeal Blueberry Banana Bites:
If you’re looking for a variety of healthy food for breakfast, these delicious bites are one of the best recipes to try. You can make them ahead of time, or you can make them on the go. Either way, these fluffy bites will leave you full and satisfied until lunchtime.
- 3/4 cup rolled oats (gluten-free if necessary)
- 1 banana
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 heaping cup of fresh or frozen blueberries (if using frozen, do not thaw before adding)
- 1 large egg white (if using liquid egg substitute, omit egg white)
- – stir well
1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper
2. Combine all of the ingredients in a large bowl and mix well. If fresh blueberries are used, mashing some will help hold everything together better (fresh or frozen).
3. Portion out about 2 level tbsp of the batter and shape into a ball. Place on a baking sheet and repeat for the remaining batter, leaving about 2-3 inches between them. Flatten the balls slightly with your fingers or the bottom of a measuring cup.
4. Bake for 15 minutes (15-20 if you like softer/gooey bites) and enjoy immediately for the best results. It can be frozen and reheated in the microwave or enjoyed cold as well!
2. Grilled Steak and Vegetables:
Grilling is a great way to prepare meat for many reasons, but one of them helps retain more vitamins than other cooking methods. You don’t have to worry about excess fat dripping onto the coals when grilling steak, creating carcinogenic smoke. Plus, grilling helps seal in flavor better than other cooking methods, which is why this healthy food in San Clemente recipe is so tasty!
- 4 oz filet mignon steak (or favorite cut of steak)
- 2 tsp olive oil
- 1 tsp dried basil
- salt and pepper to taste
- 8 asparagus stalks, ends trimmed
1. Vigorously rub the steaks with a generous amount of salt and pepper on both sides. Drizzle them with olive oil and set them aside while you prepare the vegetables. Preheat a grill or grill pan and get it very hot (450+ degrees).
2. While the grill is heating up, rub a light coat of oil on the asparagus stalks to prevent sticking. Place them perpendicular across the grates and cook for 4-5 minutes until charred and slightly soft (but not limp/overcooked). Cooking time will vary depending on your cooking method and preference for doneness.
3. Remove the asparagus from the grill and set it aside on a plate. Reduce heat to medium and place steaks on the hot grates, perpendicular if using a grill pan (you may want to experiment with 45-degree angles or parallel cooking first to see how you like them). Grill for 2-3 minutes on each side for medium-rare, depending on the thickness of your steaks. A slightly charred exterior is fine but does not overcook, as it will dry out the meat and make it tough/chewy.
4. Remove steaks from the grill and allow to rest 5 minutes before serving with grilled vegetables. Enjoy!
3. Bruschetta with Arugula and Balsamic:
This healthy food in San Clemente is perfect for an appetizer or meatless main dish. While it’s simple to throw bruschetta ingredients together on a whim, this recipe gives you the best of everything, including flavor and texture!
- 1 cup grape tomatoes, halved
- 1/4 red onion, very thinly sliced
- 2 cloves garlic, peeled and minced or pressed
- 3 tsp extra virgin olive oil
- 1 tsp balsamic vinegar
- salt and pepper to taste
- a handful of arugula leaves (optional)
1. Combine ingredients minus the arugula in a bowl. This can be done ahead of time and stored in the fridge for up to 5 days if you like. Mix gently before serving and add salt and pepper to taste (you will not need much salt because there is bruschetta on top, but go lightly as it’s easy to overseason).
2. Toast the bread and then top with prepared ingredients, dividing evenly between slices. Enjoy!
4. Chocolate Sweet Potato Cake:
This recipe for chocolate sweet potato cake is my favorite way to enjoy sweet potatoes and is healthy in San Clemente.
- 1 cup whole wheat pastry flour (or white or half and a half for a slightly different flavor)
- 1/4 cup cocoa powder
- 1 1/2 tsp baking soda
- a pinch of salt
- 1 tbsp brown sugar + 1 tsp cinnamon
- 1/2 cup mashed sweet potatoes
- 3 ounces melted dark chocolate (or semi-sweet)
1. preheat the oven to 350 degrees and grease a 9″ baking pan. Combine flour, cocoa powder, brown sugar, salt, and baking soda. Add sweet potato mixture and stir until combined into a batter. Add melted dark chocolate and stir until the batter is thick with no lumps of chocolate remaining. Pour batter into prepared baking pan and sprinkle with a light dusting of cinnamon/sugar.
2. Bake for 30-35 minutes until the top is firm to the touch and a toothpick inserted in the center comes out clean. Allow cake to cool for 10-15 minutes before removing from pan. It pairs well with a scoop of nonfat vanilla Greek yogurt or ice cream if you’re feeling naughty!
5. Zucchini Pasta:
This recipe for zucchini pasta is a perfect way to eat more vegetables and enjoy a guilt-free, low-carb version of your favorite pasta dishes. It’s easy and quick to make and can be enjoyed hot or cold, so it fits well with your busy weeknight schedule.
- 4 medium zucchini (if you can find them, look for thicker ones)
- 1/2 tsp salt per zucchini used
- a few handfuls of fresh herbs (I used basil, oregano, and thyme)
1. Place zucchini in a vegetable spiralizer to make noodles. If you don’t have one, cut the zucchini into thin slices with a sharp knife or use a julienne peeler to create long, thin strips resembling spaghetti.
2. Place noodles in a pot over medium heat and add salt. Allow to cook for 1-2 minutes until they are slightly softened but not yet cooked through. Drain noodles well, squeezing any excess moisture out by hand.
3. Add sauce of choice (below) to hot zucchini noodles. I used this recipe from Cookie + Kate for tomato sauce that I made ahead, but you can use any homemade or store-bought tomato sauce. Just make sure to salt sparingly if you’re using a pre-seasoned sauce (likely not necessary). Enjoy hot, cold, or at room temperature.
6. Tomato Sauce:
this healthy food in San Clemente is a flavourful and easy-to-make tomato sauce that can be enjoyed on zucchini pasta (above), as a topping for bruschetta (recipe above), or even as a dip with bread and crackers!
- 2 tbsp olive oil
- 4 cloves garlic, minced or pressed
- 1/2 tsp dried oregano
- 28 ounces crushed tomatoes (I like the Muir Glen brand in Tetra Pak because it’s organic and BPA free)
- 1/4 tsp salt + freshly ground black pepper to taste
- 1 pinch of red pepper flakes (optional, adds heat)
1. Heat oil over medium heat. Add garlic and red pepper flakes (if using) and saute for 1-2 minutes until garlic is softened but not browned.
2. Add oregano, crushed tomatoes, salt, and pepper; stir to combine. Allow sauce to simmer for 10 minutes, stirring occasionally. If you like the taste of thyme or basil in your tomato sauce, add some of each during this step.
7. Tomato Basil Bruschetta:
This healthy food in San Clemente is a fresh twist on the classic Italian appetizer that pairs well with just about any meal or can be enjoyed on its own as an afternoon snack!
- 1 French baguette, thinly sliced (you can find ‘french cut’ baguettes in most grocery stores or ask your local deli department to cut a more standard-sized loaf into thin slices)
- 1/4 cup olive oil
- 2 cloves garlic, pressed or finely minced
- 3 cups fresh baby spinach leaves (you can use arugula as well if you prefer)
- a handful of fresh basil leaves, roughly chopped
1. Preheat the oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Arrange baguette slices on the prepared baking sheet and brush the tops lightly with olive oil; set aside.
3. In a small bowl, combine olive oil and garlic and mix well; set aside.
5. Place bread slices in the oven and bake for 5-8 minutes or until slightly golden on top but not crisp. Remove from the oven and cool for about 10 minutes before topping with bruschetta mixture (directions below).
4. Add spinach, basil, and garlic/olive oil mixture to a large bowl. Toss together until all ingredients are combined and coated with seasonings.
6. Top each baguette slice with ample amounts of tomato basil bruschetta mixture. Serve immediately at room temperature, or you can also chill any leftovers and eat cold later as an afternoon snack or appetizer.
8. Tilapia With Sweet Potatoes And Fennel:
This healthy food in San Clemente is a great weeknight meal that you can make in under 30 minutes.
- 4 small sweet potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
- 1 tablespoon extra-virgin olive oil or melted coconut oil
- 1 teaspoon salt, divided
- Several grinds of black pepper
- 4 tilapia fillets (about 6 ounces each)
- 1 fennel bulb, fronds reserved for garnish if desired, chopped into 1-inch pieces (you can use the core as well)
- 2 teaspoons fresh lemon juice, about half a lemon’s worth of juice depending on how big your lemon is!* I used Meyer lemons this time, and they were quite sweet, so I used about 1/2 of a regular-sized lemon
- 1/4 cup fresh parsley, roughly chopped
Directions: Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper. Place the cut sweet potatoes on the baking sheet and drizzle with oil, tossing to coat well. Sprinkle with salt and pepper and toss again.
Spread into an even layer along with the pan. Bake for 15 minutes, then remove from oven and flip each piece over carefully using tongs or a spatula. Bake another 10-15 minutes uncovered until fork tender and slightly browned in some areas (toss again halfway through cooking).
Note: Even though Meyer lemons are a bit sweeter than regular lemons, I still suggest that you add just a little lemon juice at a time and then taste test the sauce to see if it’s too sweet for your liking. If not, continue adding more lemon juice until desired tartness is reached.
9. Roasted Vegetables With Crumbled Goat Cheese:
This healthy food in San Clemente is one of my favorite go-to meals when I’m using up vegetables from my refrigerator or produce drawer!
- 1/2 pound mixed vegetables (such as yellow squash, zucchini, eggplant, red onion) cut into bite-sized pieces
- 3 tablespoons olive oil, divided
- salt and pepper to taste
- 1/3 to 1/2 cup crumbled goat cheese (I used Charlie, but you could also use feta cheese instead)
Directions: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside. Place the cut vegetables on the prepared pan along with the whole garlic cloves. Drizzle veggies with one tablespoon of olive oil, sprinkle with salt and pepper to taste, and then toss well until all veggies are evenly coated.
Roast in the preheated oven for 10 minutes, remove from oven, and flip over each piece to make sure they cook evenly on all sides. Return to oven and continue roasting for another 8-10 minutes or until vegetables are fork-tender and slightly browned in some areas. Remove from oven and allow to cool for a few minutes before transferring veggies into a large bowl. Drizzle with the remaining two tablespoons of olive oil, add chopped fresh parsley, and then toss well to combine.
10. Mixed Green Salad With Candied Walnuts And Raisins:
This healthy food in San Clemente is a favorite in my house because it’s so easy to put together. The candied walnuts make the salad feel extra special!
- A large handful of mixed greens or spinach (or both), depending on your preference
- 2-3 tablespoons raisins
- 1/4 cup candied walnuts** These can be found in the baking aisle at most grocery stores next to the chocolate chips or in bulk bins at Whole Foods and other health food stores.
Directions: Place mixed greens/spinach on a plate and top with raisins and chopped candied walnuts. Serve immediately with Creamy Balsamic Vinaigrette (see my recipe below).
Note: I prefer to use golden raisins because they’re less sweet than regular gold raisins, but either one will work.
Note: Candied walnuts add a nice sweetness to this salad. If you prefer it sweeter, add more!
Here are a few tips for eating healthy in San Clemente:
- Vegetables and fruit should make up the biggest chunk of your plate. Try to eat these foods more than anything else.
- Eat more fish and less red meat. Make sure you buy this type of meat from a reputable source since it will be one of the few types of meat you will be eating regularly.
- Drink lots of water. There is no such thing as too much water, and you should aim to drink at least half your body weight in ounces each day.
- Cook your food yourself whenever possible. If this isn’t an option, try only to eat out at restaurants that specialize in healthy foods like fish and vegetables.
- Reduce your consumption of packaged and processed foods as much as possible. This won’t be easy at first, but it will become easier and easier once you get used to eating healthy.
- Try to avoid snacking as much as possible. If you feel like snacking, reach for a piece of fruit instead of chips or chocolate bars.
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