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Healthy Recipes!!


Egg Sandwich w/ Pastrami & Swiss

  • 1⁄2 Tbsp butter

  • 4 oz lean pastrami (or turkey pastrami), cut into strips

  • 6 eggs

  • 2 Tbsp milk

  • Salt and black pepper to taste

  • 4 slices low-fat Swiss cheese

  • 4 whole-wheat English muffins, lightly toastedHOW TO MAKE IT

1. Melt the butter in a large nonstick skillet over medium heat. Add the pastrami and sauté for 2 to 3 minutes. Turn the heat down to low. Combine the eggs with the milk and a few pinches of salt and pepper. Whisk lightly, then add to the pan. Use a wooden spoon to constantly stir the eggs, scraping from the bottom as they set, as they'll continue to cook once removed from the stovetop.

2. Place a slice of Swiss on the bottom of each English muffin. Divide the scrambled eggs among the muffins, top with the muffin tops, and serve.


Chicken Hummus Bowl

  • 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

  • 3 tablespoons extra-virgin olive oil, divided

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon salt, divided

  • 2 cloves garlic, finely chopped

  • 2 tablespoons lemon juice

  • 2 cups hummus

  • 1 Aleppo pepper, plus more for serving

  • 1 pint cherry tomatoes, halved

  • ¼ cup slivered red onion

  • ¼ cup chopped fresh parsley

  • Step 1Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

  • Step 2Toss chicken with 1 tablespoon oil, cumin, paprika, cayenne and 1/8 teaspoon salt. Spread evenly on the prepared pan. Broil until just cooked through, 5 to 7 minutes.

  • Step 3Meanwhile, mash garlic and the remaining 1/8 teaspoon salt into a paste with a fork. Transfer to a medium bowl and whisk in lemon juice and the remaining 2 tablespoons oil. Add the chicken and let stand for 5 minutes, stirring occasionally.

  • Step 4Divide hummus among 4 shallow bowls or plates. Top with the chicken and any remaining dressing, cucumber, tomatoes, onion and parsley.


Salmon Caesar Salad

  • 1 ½ tablespoons extra-virgin olive oil

  • 4 (5 ounce) skinless salmon fillets (see Tip)

  • 1 teaspoon ground pepper, divided

  • ⅛ teaspoon salt plus 1/2 teaspoon, divided

  • ½ cup buttermilk

  • ¼ cup nonfat plain Greek yogurt

  • ¼ cup grated Parmigiano-Reggiano cheese

  • 2 tablespoons lemon juice

  • 1 ½ teaspoons Worcestershire sauce

  • 1 teaspoon grated garlic

  • ½ teaspoon Dijon mustard

  • 5 cups chopped romaine lettuce

  • 3 cups chopped radicchio

  • 3 tablespoons thinly sliced fresh basil, plus more for garnish

  • 1 ½ tablespoons chopped fresh tarragon

  • Step 1Heat oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and break into large chunks.

  • Step 2Whisk buttermilk, yogurt, cheese, lemon juice, Worcestershire, garlic, mustard and the remaining 1/2 teaspoon each pepper and salt in a large bowl until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.

  • Step 3Arrange the salad on a platter and top with the salmon. Serve topped with the reserved 1/4 cup dressing and more basil, if desired.

Tips Tip: Most salmon at the market is farmed and many of those farms use problematic practices. Check labels for the Aquaculture Stewardship Council logo or use Seafood Watch's app for the best farmed choices. Wild Pacific salmon is also a great option: most come from well-managed fisheries.

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