Health & Heels - Winter 2021-2022

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healthy bodies Let’s Get Cooking! As the saying goes, families that eat together stay together. But sometimes we get stuck trying to find recipes that are both delicious and nutritious. This recipe section will present recipes that are easy to make, healthy and designed to please even your pickiest eaters. So let’s get cooking! <strong>Winter</strong> Issue For more great recipes, check out Tanya's cookbooks in your local Judaica store or on our website www.nutritionbytanya.com. 18
healthy bodies Shakshuka 19 healthandheelsmagazine.com Looking for a change? Try these poached eggs with a Middle Eastern Twist. WHAT YOU’LL NEED: • Nonstick frying pan INGREDIENTS • Cooking spray • 1 large onion, halved and thinly sliced • 1 large red pepper, seeded and thinly sliced • 3 cloves garlic, thinly sliced • 1 teaspoon cumin • 1 teaspoon paprika teaspoon cayenne pepper, or to taste • 1 28-ounce can whole plum tomatoes coarsely chopped • ¾ teaspoon salt, plus more to taste • ¼ teaspoon pepper, plus more to taste • 2 ounces reduced-fat feta cheese, crumbled (about 1 ¼ cups) • 2 large eggs and 4 egg whites • Chopped cilantro, for serving • Hot sauce, for serving DIRECTIONS 1. Preheat oven to 375°F. 2. Spray a large frying pan with cooking spray and heat pan over medium-low heat. Add onions and red peppers. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, about 1-2 minutes. Stir in cumin, paprika, and cayenne pepper and cook 1 minute more. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta. 3. Gently crack eggs into frying pan over the tomatoes. Season with salt and pepper. Transfer frying pan to oven and bake until eggs are just set, about 7-10 minutes. Sprinkle with cilantro and serve with hot sauce. YIELD: 2 Servings COUNT EACH SERVING AS: 1 protein
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