Healthy eating is the key to mental and physical well-being. There is a broad range of healthy low-calorie recipes. Your taste buds will not be compromised by the slightest.
Eating Habits Worldwide
In 2008, over 1.4 billion adults aged 20 and older were overweight. The World Health Organization claims half of all adults in the US will be obese by 2030. HHS indicates the typical American diet doesn’t incorporate enough fruits, vegetables, whole-grains, dairy products, and oils as recommended.
Chances are, you are not consuming enough of the nutritious foods that you should be. What does this mean? You might be consuming too many or too little calories, or deficient in vitamins and minerals vital to your health.
HHS statistics show American diets tend to exceed recommended intake levels within the following categories:
– saturated fat
– refined grains
– calories from solid fats and added sugars
A Healthy Diet Is The Way To Go
What you consume has a direct effect on how you look, feel, and how vulnerable you are to certain diseases.
Not too thrilled about your prospective health-conscious journey? Don’t fret. Gone are the days where healthy eating meant adopting the diet of a rabbit.
According to HHS, 40 % of total daily calories for those aged 2-18 come from solid fats and added sugars. There are a tremendous number of low-calorie healthy recipes that are simple to prepare but no less flavorful.
Healthy Low-Calorie Recipes
Turkey Taco Lettuce Wraps (4 Servings)
Total prep & cook time: 13 minutes
– 8 Romaine lettuce leaves
– 1.5 lbs lean ground turkey
– 1 tbsp chilli powder
– ½ cup tomato sauce
– One avocado, diced
– Two tomatoes, diced
– ½ cup shredded cheddar cheese
– ¼ bunch cilantro, chopped
- Heat large non-stick frying pan over medium heat.
- Add ground turkey, stir periodically for 5 minutes.
- Mix in chilli powder and tomato sauce. Stir for 3 minutes.
- Add salt & pepper.
- Place lettuce leaves on plates (2 leaves per plate).
- Put ground turkey inside the lettuce leaves, dividing it evenly.
- Top the turkey with avocado, tomato, shredded cheese, and cilantro.
Garlic Parmesan Zucchini Noodles Pasta (4 Servings)
Total prep & cook time: 20 minutes
– Four medium zucchinis
– 3 tbsps virgin olive oil
– 3-4 cloves minced garlic
– ¼ Tsp crushed red pepper flakes
– Two tomatoes, chopped
– ½ cup shredded parmesan cheese
– 1 cup basil leaves, torn
– One tsp cornstarch
– Two tbsps cold water
– salt, to taste
- Trim and spiralize zucchinis into noodles (the length of spaghetti).
- On medium heat, add olive oil, garlic, and red pepper flakes to a deep skillet. Add zucchini noodles when oil begins to bubble around garlic.
- Toss the noodles, cook for 5-7 minutes.
- Stir in tomatoes, basil, and parmesan cheese (cook for 1 minute). Transfer to serving dish, leaving the liquid in the skillet.
- Bring liquid to a simmer. In a small bowl, combine cornstarch and cold water. Whisk this mixture into the simmering liquid.
- Whisk until the liquid thickens to a sauce.
- Add salt.
- Pour the sauce over zucchini noodles. Top with parmesan
One Pan Lemon Roast Chicken And Asparagus (4 Servings)
Total prep & cook time: 50 minutes
– Two boneless chicken breasts
– 3 lemons, zest 2 & slice 1
– juice of ½ lemon
– Two cloves garlic, grated
– 2 tbsps Herbes de Provence
– 2 tbsps Basil, dried
– 1 tbsp honey
– salt & black pepper
– 500g potatoes
– One bunch of asparagus, trimmed
- Preheat oven to 180 °C.
- In a small bowl, combine olive oil, garlic, lemon zest, honey, and dried herbs.
- Spread marinade over chicken.
- Slice the potatoes in half lengthwise.
- Drizzle with olive oil and salt & pepper. Scatter with thyme sprigs and place in oven for about 10 minutes.
- After 10 minutes, add the chicken to the pan. Place pan back in the oven for 10 minutes.
- After 10 minutes, add asparagus to the pan. Drizzle with olive oil, salt, and pepper. Place back in the oven for 10 minutes.
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