Try This Healthy Recipes To Have Proper Diet And Energy

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People now a day is having a more busy life than before. Because of that they regularly find themselves tired or drained out. Try these low effort recipes to boost energy and have a proper diet.

Below is an excerpt of an article that shares the healthy recipes you can try at home for your Energy and Proper Diet.

THE LEMON GARLIC BUTTER STEAK AND ZUCCHINI NOODLES 

1 1/2 lb (650g) flank steak, sliced against the grain
4 medium zucchini
2 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons butter or ghee
1 lemon, juice and zest
1/4 cup (60ml) low-sodium chicken broth
1/4 cup chopped parsley
1/4  teaspoon crushed red pepper flakes
Salt and fresh cracked pepper, to taste

The steak marinade

1/3 cup low-sodium soy sauce (or coconut amino if you’re strictly paleo)
1/4 cup lemon juice
1/2 cup olive oil
1 tablespoon Sriracha sauce (or any hot chili sauce you like)

Combine the ingredients for the marinade in an airtight container or a Ziploc bag. Add the steak strips into the marinade, seal and allow to marinate in the refrigerator for 30 minutes to one hour.

In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, then set aside.

Bring the steak to room temperature and heat oil in a large skillet over medium-high heat — reserve the juices of the marinade for later. Add the steak strips in one layer and season with salt and pepper. Cook for one minute without stirring.

Add minced garlic, then stir the steak for another minute or two to cook the other side. Remove the steak from the skillet and set aside to a plate.

In the same skillet, add butter, lemon juice and zest, red pepper flakes, chicken broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Add the steak strips back to the pan and stir for another minute. Serve immediately. Enjoy!

 Cilantro Lime Shrimp with Zucchini Noodles

1 lb (450g) shrimp, shelled and deveined

2 + 1 tablespoons olive oil

4 cloves garlic, minced

1 pinch red pepper flakes (optional)

1/4 cup vegetable broth

1 teaspoon honey

Juice of 1 1/2 lime

3 medium zucchini, spiralized or cut into noodles

Salt and fresh cracked pepper to taste

1 teaspoon lime zest

2 tablespoons cilantro, chopped

In a bowl, combine 2 tablespoons olive oil, garlic, red pepper flakes, 1 tablespoon cilantro, honey, lime juice and lime zest. Add uncooked shrimp and toss to mix well. Marinate for 15 to 20 minutes.

Heat 1 tablespoon olive oil in a pan over medium-high heat, add the drained shrimp, cook for 2 minutes, flip, and add the marinade. Cook for 1 more minute and set the shrimp aside.

In the same skillet add vegetable broth to deglaze and simmer for 2 minutes. Add the zucchini noodles and cook until just tender, about 2 minutes. Add the shrimp and adjust seasoning. Toss everything and serve immediately topped with additional cilantro, enjoy!

TOMATO SPINACH SHRIMP PASTA

2 tablespoons olive oil

8 oz (220g) medium shrimp, peeled and deveined

1/4 teaspoon red pepper flakes

1 teaspoon smoked paprika or more, to taste

Kosher salt and freshly ground black pepper, to taste

1 teaspoon italian seasoning

4 roma tomatoes, chopped

1/4 cup fresh basil leaves, chopped

6 oz fresh spinach

3 cloves garlic, minced

8 oz (220g) pene or spaghetti

2 tablespoons high quality olive oil, optional

Add 2 tablespoons of olive oil to a large skillet, on medium-low heat. Add shrimp, red pepper flakes, paprika, Italian seasoning and salt in the skillet and cook on medium heat until shrimp is grilled cooked through, about 5 minutes. Remove shrimp from the skillet and set aside.

In the same skillet, add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic. Cook on medium heat about 3- 5 minutes until spinach wilts just a little and tomatoes release some of their juice. Remove from heat and adjust seasoning, if needed. Cover with a lid and keep off heat.

Cook pasta according to package instructions, until al dente. Drain pasta and add to the skillet with the tomatoes and spinach. Reheat on low heat, mix everything well, adjust seasoning with salt and pepper. Remove from heat.

Once pasta and veggies are off heat, add grilled shrimp back and drizzle with good quality olive oil just before serving, for an extra taste. Serve the shrimp pasta immediately, enjoy!

 

Next Article : Easy Ways to Lose Weight Naturally

Read Full Article : STAYING HEALTHY



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