Improving your diet can start with small changes. Greer’s Plate 108 executive and his chef, Kristi Skelton, shares healthy ingredient swaps to make in 2023.
chicken skewers
1-2 lbs chicken thighs or breasts, boneless, skinless.
1 cup Italian dressing
Cut into chunks. Marinate overnight. Skew and bake on the grill for 8-10 minutes or in a 360 degree oven for 12-14 minutes.
grilled okra
1 pound okra
avocado spray
garlic salt or your favorite seasoning
Cut off the head and tip of the okra. Cut the okra in half lengthwise. Spray a cookie sheet with avocado oil. Arrange the okra on a cooking sheet and spray the okra with avocado spray. Sprinkle with your favorite seasonings and garlic salt. Cook in an air fryer at 375 degrees for 6-8 minutes or in an oven at 400 degrees for 25 minutes. Cook until golden brown and crisp.
tabouli quinoa salad
1 cup of well-rinsed quinoa
2 cups water
1 teaspoon salt or salt substitute
Put all the ingredients in a pot and bring to a boil. Bring to a boil, then reduce heat and simmer over medium heat for 15 minutes. Remove from heat and let stand for 5 minutes. When you loosen it with a fork, the salad is ready. Cut the bottom ingredients while the quinoa is baking.
1 tomato (chopped)
1 bushel coriander, chopped
1/2 bushel of flat-leaf parsley, chopped
2 garlic cloves (chopped)
1 lemon cut in half
2 tablespoons olive oil
1 teaspoon salt or salt substitute
3 tablespoons pomegranate seeds
Once the quinoa has cooled, add the tomatoes, coriander, parsley and garlic. Squeeze the juice of one lemon, add salt and olive oil. Top with pomegranate seeds and serve.
brazilian pineapple
Slice the pineapple flat about 1/4 thick
put on a cooking sheet
sprinkle with brown sugar
cinnamon (optional)
Bake in the oven until the sugar is bubbly or in an air fryer at 375 degrees for 8 minutes.
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