Resveralife would like to present you with some healthy, delicious options in terms of food and recipes that you can eat over 40 years of age, and will thoroughly enjoy. Just because something is healthy and good for you, doesn’t mean it won’t taste delicious! We understand how important it is to get your health and fitness under control, and that’s why we have developed these simple, easy to make recipes which will leave you feeling satisfied, happy, and healthy.
Spicy Veggie and Eggs Scramble
- 2 whole eggs, scrambled
- 2 additional egg whites, scrambled into 2 whole egg mixture
- Leftover vegetables in the fridge such as asparagus, kale, cabbage, peppers and onions – whatever you have works
- ½ tsp coconut oil
- Sriracha sauce
- Sauté the veggies in the coconut oil.
- Add scrambled egg mixture and scramble with veggies.
- When done, top with sriracha sauce. Serve with some whole wheat toast topped with reduced fat peanut butter for an extra kick of protein, or with reduced sugar jam.
Low Fat Chicken Salad
- 2 chicken breasts, grilled or poached
- ¼ C Fat-Free Greek Yogurt
- 1/3 C Grapes, halved
- 1/3 C apple, diced
- 1/3 C celery, diced
- Walnuts, optional
- Dice chicken breasts into small pieces. Add greek yogurt to the chicken, coat evenly.
- Add grapes, apples, and nuts, if desired. Add in celery and give a quick toss.
- Serve on a whole wheat English muffin, halved, and toasted, or serve on a bed of lettuce.
Quick and Easy Oven Baked Pesto Salmon
- 1 large salmon filet, cut into four pieces
- Coarse sea salt
- Ground black pepper
- 1 jar pesto sauce, for ease of use
- Lemon, if desired
- Preheat oven to 450 degrees.
- Season salmon with salt, pepper, and apply 1 teaspoon of pesto to each salmon filet. Brush on to coat.
- Arrange salmon in a shallow baking dish or on a cookie sheet. Spray pan with olive oil spray before baking, or brush lightly with olive oil.
- Bake anywhere from 12-15 minutes until done.
- Serve with wild rice, and a side salad, or steamed seasonal vegetables.
Roman Style Chicken with Fresh Tomatoes and Herbs
- 4 skinless chicken breasts – bone in (ribs)
- 2 skinless chicken thighs –bone in
- 1½ TSP of sea salt
- ½ TSP fresh ground pepper
- 1 15 oz. can diced tomatoes
- ½ C white wine (important – not white cooking wine, just white wine)
- 1 TBSP fresh thyme leaves – fresh is desired as dried won’t produce same taste
- 1 TSP fresh oregano – again, fresh is desired
- ½ C chicken stock, low fat or low sodium, if possible
- ¼ C olive oil – good quality, any type
- 1 each of red bell pepper, yellow bell pepper, sliced or diced
- 3 oz. prosciutto, cut into small pieces –Look for Boars Head brand, if possible (high quality)
- 2 cloves garlic, minced
- Season chicken with ½ TSP salt and pepper.
- Heat olive oil on medium high, add chicken. Cook until browned on both sides. Remove from pan and place on a dish; set aside.
- In same pan, add prosciutto and peppers to pan. Cook for about 5 minutes until prosciutto is browned and crispy. Add garlic and sauté for about one minute.
- Add tomatoes, wine, and herbs, stirring with wooden spoon. Return chicken to the pan and add in the white wine and chicken stock. Bring to a boil.
- Reduce heat, simmer while covered for about 20 minutes or until the chicken is cooked through.
Serve with a side salad. You will love the intermingling flavors and so will your guests!