How many times have you tried and failed at achieving that fit, no-flab body? 'Eat good, feel good' only remains as a saying for many people who 'cannot resist the desire of that one last sweet bite off the brownie. With changing situations many are turning towards food with high nutrition value. But compromising with taste just to eat a healthy snack doesn't really make one happy. "A healthy diet doesn't have to be devoid of carbs or fats, when you can simultaneously make healthy delicious," said Chef Vinod Saini, Master Chef Indian, The Leela Palace, who at Banarsidas Chandiwala Institute of Hotel Management and Catering, recently judged a hospitality competition organised by Association of Hospitality Professionals.
The Chef has suggested some scrumptious recipes that can be easily made and is a healthy yet tasty option for people who want to eat well:
QUINOA SALAD:
Quinoa is the most protein rich food and contains twice as much as fibre as other grains.
Ingredients Qty
Quinoa Grains white 30 gms
Quinoa Grains black 50 ml
Assorted nuts 20 ml
Orange Segments 70 gms
Grapefruit segments 70 gms
Chopped parsley 5 gms
Fresh Strawberries 100 gms
Cherry tomatoes 80 gms
Dried cranberries 60 ml
Mandarins juice 100 ml
Mixed Lettuce 30gms
Salt to taste
Honey Lemon Vinaigrette dressing 40ml
Method
Boil water in a large saucepan. Add both Quinoa black/white separately and let it cool in fridge. Chop the nuts and citrus fruits length wise along with strawberries. Keep the dried cranberries whole and cut the cherry tomatoes into halves. Mix everything together gently and add dressing and a pinch of salt. Serve chilled.
Wild rice khichadi:
Ingredients Qty
Wild rice 40gms
Brown rice 30gms
Broccoli 100gms
Green beans 80gems
Olive oil 70ml
Crushed pepper 2gms
Ginger chopped 5 gms
Cherry tomatoes 50 gms
Fresh coriander 20 gms
Chop green chilli 10 gms
Coconut milk 80 ml
Method of preparation
Soak wild and brown rice separately for half an hour and then boil them by adding salt. Blanch broccoli and green beans and keep aside. Take a thick bottom saucepan, add olive oil and sauté green chilli and ginger with vegetables. Add boiled rice and cook for few minutes and then add cherry tomatoes and coconut milk. Garnish with chopped coriander and serve.