Healthy Eating Recipes For People On The Go

It’s never to too late to start eating healthy.  Now a days, we hear of young people experiencing heart problems and other unhealthy diet related diseases. 

It’s hard to get away from junk foods, especially if you are always on the go.  Because they are readily available on every corner.  Why not try healthy eating recipes that are easy to prepare like a tuna sandwich or mixed fruits.  Remember that prevention is better than cure and eating the right food will keep you fit and healthy.

You can have healthy eating recipes from books, your friend or even your mom.  Eat healthy and pair with simple exercises, like walking will keep you vigorous and young.  Here are some quick to prepare recipes for people like you.

Prosciutto-Wrapped Asparagus

These prosciutto-wrapped bundles of grilled asparagus are a delicious addition to a spring brunch or elegant dinner.

Makes 4 servings

16 spears asparagus (about 1 bunch), trimmed
1 teaspoon extra-virgin olive oil
Pinch of salt
Freshly ground pepper to taste
2 very thin slices prosciutto (about 1 ounce), cut in half lengthwise

1. Preheat grill to medium.
2. Toss asparagus with oil, salt and pepper in a medium bowl. Wrap 1 length of prosciutto around the middle of 4 asparagus spears. Repeat, making 4 bundles. Oil the grill rack (see Tip). Grill the asparagus bundles, turning once or twice, until the asparagus is tender and charred in spots, about 10 minutes.

Greek Salad with Tofu

Tofu boosts the protein in this Greek salad, making it substantial enough for a whole meal. But this dish would also be a perfect addition to a mezze, a Middle Eastern meal of “small dishes”; serve it with warmed, whole-wheat pitas, store-bought hummus, stuffed grape leaves, tzatziki (cucumber sauce) and your favorite olives.

Makes 2 servings, about 1 cup each

3 tablespoons crumbled feta cheese
2 tablespoons chopped red onion or scallion
6 Kalamata olives (see Tip), pitted and chopped
1 1/2 tablespoons lemon juice
1 1/2 teaspoons extra-virgin olive oil
3/4 teaspoon dried oregano
1/2 cup drained and crumbled firm tofu
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 small tomato, coarsely chopped
1/2 small cucumber, coarsely chopped
1 tablespoon chopped fresh parsley

1. Combine feta, onion (or scallion), olives, lemon juice, oil and oregano in a medium bowl. Add tofu and mash with a fork. Season with salt and pepper. Cover and refrigerate for 10 minutes.
2. Add tomato, cucumber and parsley to the tofu mixture and stir to combine.