healthy eating recipes?

[DoubleJ]

Does anyone have any new and different (and HEALTHY) ways to eat venison?  I feel like I've tried everything...

I think just keeping the unhealthy "add-ons" like cooking in oil or butter, cream sauces, etc. would make eating venison healthy. 

[JLS]

Does anyone have any new and different (and HEALTHY) ways to eat venison?  I feel like I've tried everything...

We grill a lot of it, giving the steaks a light coat of olive oil before seasoning.  Stir fries, shredded for tacos.  All can be healthy.  What kills me is the ice cream afterwards!  I hate Tillamook

[weathergirl]

Here's one I just remembered about.  It requires smoking venison first though...

"Kelli's Smoked Venison Spinach Salad"

Heat in pan with olive oil, "soyaki," and red wine vinegar:  sliced smoked venison, yellow and orange peppers, sweet onion, broccoli, mushrooms, craisins, olives, garlic

Add chopped tomatoes and serve over fresh spinach.

 

[7mmfan]

One meal that my wife and I eat a lot is a simple stir fry.

Chopped Red, Yellow, Orange Peppers,
Chopped Red Onions
Chopped Celery
Chopped Carrots
Snap Peas
Water Chestnuts
Fresh Grated Ginger
Minced Garlic
Tender cuts of venison
Grilled Chicken

Cook all the vegetables with 1 tbls of olive oil and 1/4 cup of water. A little garlic salt, onion powder, Cayenne Pepper and Mrs. Dash Garlic and Red pepper seasoning. Start carrots and celery first as they will take the longest to cook. Add other veggies about 3 minutes later. Throw in a splash of balsamic vinegar for good measure.

Pre cook  venison and grilled chicken and slice into 1/2"x 2" strips. Reheat in a 50/50 mix of cooking sherry and balsamic vinegar. I don't know how much I use exactly, but it couldn't be more then 1/4 cup of each and probably less. Just a healthy splash of each. Cook until sherry and vinegar are cooked off.

Simple, flavorful, and healthy. Very few additives and very few carbs. You can pre-cut and pre-cook everything so it only takes a few minutes to throw together.


We also do a lot of herb rubbed roasts and broilers in the oven. Keeps the sodium intake and carb intake down without trying to hard. We are working hard at sticking to a semi-palio (no carb/low carb) diet. Its harder then you think!

[762Armo]

Here is a super healthy and a very easy recipe. This is tomorrow lunch, and it took about 10 15 min with prepping.

Cut up onions and start frying them with oil, after this I started adding veggies and pomegranate sauce... I let each vegetable cook a bit before adding the next. Here's my order: Carrots,  pomegranate sauce, tomatoes, peppers, broccoli and a bit of celery, more sauce, broke eggs on top and mixed all together. Super healthy, got bunch of veggies, and bunch of protein. Next time I'm adding chicken breast and no eggs, just felt too lazy to cook chicken breast today.

[whacker1]

tagging this one to follow along.  the morrocan lentil soup sounds very interesting, we will give it a try in the next week or so

[Bean Counter]

Armo that looks great! 

I think people eat too much starch. And refined starch at that. Switch to whole grain breads, brown rice, etc and feel fuller with less food shoveled in your mouth. More nutrients and fiber, to boot. Add a little fat (peanut butter, butter, etc) to make yourself feel full after eating it. 

I also limit liquid sugar intake. No sugar in iced tea, and minimal soda intake, if ever. If I have to stop at Circle K and get something other than plain old water, I fill it up 75%+ with carbonated water and just a little Poweraid on top. I don't see how on earth someone can drink 44 ounces of pure syrupy soda

  I've heard it said that people who make no other changes to their diet other than to eliminate soda drop about 11 pounds in the first year. I also wouldn't switch to diet as that is supposed to make your sweet cravings worse and generally doesn't cause people to loose weight. 

Drink more water.  I start every day with two tall, warm glasses of water. Feel great with it and terrible without. 

I'm no dietician but I've been within ideal weight my whole life.

[quadrafire]

 
[warm glasses of water.

Bean, I have seen that before about the warm water. What do you think the benefit is ? My pea brain can't imagine a difference. 

[Bean Counter]

Your body absorbs it faster. If its cold, your blood vessels and stomach muscles contract on the water. I can guzzle two glasses of water and then start breakfast five minutes later without feeling sloshy and water logged.

I live in an arid climate so I live and die by hydration. If I'm going for a hike or hunt, I add a V8 to the morning ritual for the sodium and other electrolytes. Really helps in the water retention especially if you have a morning cup of coffee.

[Bean Counter]

Key is to make it just right. Not HOT, but not cold. I use tall mugs/glasses and after 60 seconds in my microwave its the perfect temperature. I soak it up like a sponge.

[deadwoodbuck]

IBspoiled ya got it all right...processed is to be avoided, lots of water and avoid fats and sugars.  i bake all my veggies, cauliflower, broccoli, carrots etc.  like julia child has said...everything in moderation.

[whacker1]

My wife, who can't eat anything fatty for metabolic reasons, discovered this at Whole Foods.  Since we live 140 miles away, I trial and errored to come up with a substitute.  Don't let the fact that it has no added oil or meat fool you, this is crazy delicious stuff.

Moroccan lentil soup

1c dry white beans
1c dry garbanzo beans
3c dry red lentils
1 white onion
3 carrots
3 ribs celery
4 plum tomatoes
6 cloves garlic
1" cube peeled ginger
1 Tbsp garam masala seasoning
1 Tbsp sea salt
1 tsp cayenne
1 tsp nutmeg
1 tsp cumin
cilantro leaves

Rinse beans and lentils; drain.  Soak overnight in 5 quarts of water (you will want a 2-gallon pot).  If beans absorb all water, add 2" of water over beans.  Bring to a boil, then simmer 1 hour, stirring occasionally.  While the beans simmer, chop onion, celery, carrots, tomatoes; peel garlic and split cloves; and peel ginger.  Add these ingredients and the spices and simmer another hour, stirring occasionally.

It's delicious, hearty and filling, and only 160 calories or less per cup.

Doublelung - I wanted to say thank you for this recipe.  We finally had a chance to try it tonight.  It was very good my wife and I both enjoyed it.  I will add that after trying the first bowl, we added a couple cups of dices leftover ham we had around.  We intend to make it next time adding andoulie sausage. I know that doesn't help you with your wife's metabolic issues, but I thought everyone else might want to see some variations.

Any other recipes you would like to share?

[deerslyr]

I try and cut out all processed foods what so ever and try to eat a plant based meal 2-3 days a week. The other 4 days I eat venison, elk, or fish. I feel so much more full of energy now.

[Elkrunner]

I tried this one with venison burger, was pretty good.  I trying to keep a low sodium diet with lower carbs and no dairy right now.

Chili
1 small bag dry red beans
1 small bag dry light kidney beans
1 lb ground turkey, bison or super lean ground beef 2 cloves minced garlic 1 large green bell pepper, diced 1 medium to large onion, diced 1 29oz crushed tomato (No Sugar Added)1 15 oz can tomato sauce (No Sugar Added)
1/4 cup (approx) Chili Powder (more or less to desired taste) 2 tsp (approx) cumin (to taste)
Prepare beans ahead of time according to package directions OR if you choose to use canned beans read the labels and look for a low sodium variety with no added sugar. It is best to prepare the beans yourself because the sodium content of canned beans is often quite high.Brown meat, bell pepper, garlic, and onion in a large stock pot seasoning with black pepper as you brown. Add in all tomatoes. Drain beans and add a little at a time until desired consistency/amount. Season with chili powder and cumin until desired taste. Simmer on low heat for about 30 minutes.

[Elkrunner]

Been eating this one a lot lately.    I have substitued the tomato sauce with the low sodium V8 hot and spicy and its great.  I have only been putting a cup of that in.  I like my sauce to be bit thicker, so I can cover the salmon when done. 
 
Saucy Salmon
1 tablespoon olive oil
4 cloves garlic, minced
1 (14-ounce) can low-sodium diced tomatoes, juice included
1 (12-ounce) can low-sodium tomato sauce
1 (7-ounce) jar roasted red peppers, drained, rinsed and thinly sliced
2 dried whole red chilepeppers
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large bunch Swiss chard, washed well and dried, tough center stems removed, coarsely chopped (about 8 cups)
4 (6-ounce) skinless salmon fillets
1/4 cup chopped cilantro leaves
Preheat oven to 350 degrees F. Heat oil in a large sautepan over medium-low heat. Add garlic and cook until soft and golden, about 1 minute. Add diced tomatoes with juice, tomato sauce, red peppers, chili peppers, cumin, coriander and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sauce thickens slightly. Remove from heat, and remove chilepeppers.
Place Swiss chard on the bottom of a 9 by 13-inch glass baking dish. Season fish fillets with remaining salt and pepper and place in on top of chard. Cover with sauce and bake, covered, until fish is just cooked and chard is wilted, about 15 minutes.  Remove cover and bake an additional 5 minutes or until internal temp reaches 150 degrees Sprinkle with cilantro and serve. Let stand for 5 minutes.