Eat This Today, Feel Better Tomorrow: Installment II

Folks, we read your requests for more of this post, and here it is! We know practical is popular, and we won’t leave you hanging. Look for more installments in the future. And we also heard the call for more seasonal options. We’re still tinkering with that one, but expect a spring menu soon. In the meantime, thanks so much for your comments, tips and conversation. Keep ‘em coming, and Bon Appétit!

Poached DHA-Enriched Eggs on Greens
(If you can’t find DHA-enriched eggs, you can always include a side of lox.)

Break two room temperature eggs into small bowls or custard cups and place gently into softly “rolling” boiling water. After a minute and a half or so, shape eggs as needed and allow them to cook two minutes or so longer until whites are set and yolks are thickened but not cooked. Drain, and place on greens of choice. Sprinkle with salt, pepper, chopped parsley and chive.

Cottage Cheese/Yogurt Parfait with Flax and Fruit (Could also be a late morning snack or dessert)

Layer favorite fruit (suggestions: kiwi slices or raspberries) with small spoonfuls of cottage cheese or Greek style yogurt in small dessert glass or bowl. Sprinkle ground flax seed on each layer.

Chicken, Bacon, Avocado Salad

Chop two pieces of cooked nitrate-free bacon and one small roasted chicken breast (or other favorite part) into bite-sized pieces and toss with dark green leafy vegetables, tomatoes, cucumber, avocado slices, mushrooms, and other veggies/toppings of your choice.

Dressing Suggestion: Whisk ¼ cup extra virgin olive oil, 1 Tbsp. freshly squeezed lime juice, ½ tsp. ground cumin, dash of garlic powder (no nutrition but subtler flavor), and salt and pepper to taste.

Eggplant Spread with Cold Veggies of Choice

Roast medium eggplant using broiler. Place whole eggplant on baking sheet several inches from heat source. Turn as needed to allow even roasting. When charred and tender, remove from oven and allow to cool. Cut lengthwise, remove skin, and store one half for another recipe. Spoon out pulp from remaining half and puree in food processor with 1 1/2 Tbsp. extra virgin olive oil, 1 tsp. lemon juice, 1/4 tsp. roasted garlic, and salt and pepper to taste. Enjoy with cold veggies of choice (e.g. carrots, bell pepper strips, cauliflower, cherry tomatoes, etc.)

Pork Tenderloin with Fennel, Onions and Root Vegetables

Boil or steam selected root vegetables until softened. Place small pork tenderloin in baking dish and sprinkle with fresh thyme, pepper, and 2 bay leaves. Surround tenderloin with partially cooked root vegetables, chopped fennel bulb, and onions. Sprinkle vegetables with same seasonings and small pats of butter. Roast at 450 degrees for 25 minutes. Add salt and let rest for 15 minutes before serving.

jslander, absolutwade, dawnnakaya, Canadacow, Accordion Chick, tvol Flickr Photos (CC)

Further Reading:

Eat This Today, Feel Better Tomorrow Installment I

Smart Fuel

Healthy Tastes Great! Recipes

Slashfood: Trial, Error and Poached Eggs

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19 thoughts on “Eat This Today, Feel Better Tomorrow: Installment II”

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  1. All the pictures are totally appetizing! I’ve just recently tried greek yogurt for the first time, loved it. Finally found it at a new “fresh market” type store that just opened up. Greek yogurt is hard to find, my health food store didn’t even have it. Greek yogurt is a little more expensive, but worth it!!

  2. Holy cow!

    That looks so good. I love pork (:

    I just don’t know where I’d find the time to make it… ):

    Guess I’ll have to MAKE THE TIME.

    What is greek yogurt? Cottage cheese strikes me as very plain and I’m not too fond of the texture…I’m thinking I’ll just use my mom’s yogurt – she makes it lactose-free! (I don’t know about the greek yogurt, but lactose makes me sick.)

  3. Donna:

    I’ve had some trials and tribulations trying to get Greek yogurt here. We had a store that carried the Fage brand, but they dropped it when they got gobbled up by Whole Foods. Then I found a different brand (Greek Gods)at a huge supermarket on the other side of town. The store chain (HEB) then built one of their huge stores down the street from me, BUT THEY DON’T CARRY IT! The manager said he would get it but that hasn’t happened. So I make the cross town trip every couple weeks to buy one of their large sizes. It’s worth the trouble. I love it with just about any kind of fruit.

    Dave Gets Fit

  4. (lack of computer savvvvvvvvvvvvvvy no matter how long Ive been blogging 🙂 linking to this tomorrow. just fyi)


  5. For some reason I’m always the one to pick on your pictures, but … I think that photo is of a beef tenderloin. 😉 A cooked pork tenderloin would be white or pale, pale pink inside.

    But … I really really love the pictures you select to illustrate your blog. I promise not to be so critical next time.

  6. You might be right, Migraineur. It could be beef. Though, tvol’s Flickr page calls it a pork tenderloin (link at the bottom of the post) and also calls it dinner. Maybe he/she was confused… 😉 Either way it looks pretty tasty, doesn’t it!? Anyone else want to weigh in? Pork or beef?

  7. Sorry, Aaron, I’m terrible! Yes, it does look tasty! I eat chicken and fish, but truthfully the two animals that I love best are the pig and the cow.

  8. @ Dave,
    The place that i found greek yogurt is only 1 mile from my home. If it would of been across town, i’d make that long trip too because i agree with you, driving out of your way to get greek yogurt IS worth it indeed!!! I like mine with fresh blueberries.

  9. I think it’s definitely pork. A tenderloin cut tends to be darker (and pinker) than your average pork, even after roasting. The chef cooked it less than most people at home probably do, given all the hype a few decades ago about cooking pork all the way through. These days, as cookbooks, chefs and nutritional experts say, we don’t need to cook pork until well done. In fact, because pork is leaner these days, too long in the oven dries it out quickly.
    Just my two cents 🙂

  10. Ryan,

    No reason breakfast has to be eggs (and certainly not cereal, pancakes, waffles, etc). Europeans all over the world :-)have cold cuts and cheese for breakfast with some dried fruit and/or nuts. How about a pork chop and a bowl of berries. Seriously. Cold chicken or turkey from the previous night with some avocado slices and an apple. It’s just another meal. Go crazy.

  11. I am making the pork roast tonight. Too save on prep time with two small kids I am a crock potter….so in it goes. Cannot wait to smell the house after we return from the gym !