Read The 150 Healthiest 15-Minute Recipes on Earth for Free Online Page B

sweet onion
    In a large bowl, mix together the yogurt and mustard until well combined. Add the poultry or tofu, cheese, eggs, olives, pickle, pepper, and onion, and stir gently to combine.
    Yield : 4 servings
Per Serving : 322 Calories; 18g Fat (50.9% calories from fat); 32g Protein; 7g Carbohydrate; 1g Dietary Fiber; 287mg Cholesterol; 477mg Sodium
     
    From Chef Jeannette
    To Complete the Meal : You can also roll this salad into a whole-grain wrap with lots of lettuce, serve it on a bed of greens with salad veggies, or stuff it into a veggie “boat,” such as hollowed-out tomatoes, half-cucumbers, or bell peppers. Enjoy a sliced apple or handful of veggie “straws” on the side, if desired.
    Prep Speed Tip : The quickest way to dice an onion is to cut it in half from “stem to stern,” so you have two equal halves, each with half the root. Peel it under water so the skin comes off cleanly in large pieces. Lay the cut side down on a cutting board designated for “pungents” such as onion, garlic, and hot peppers. Slice off the feathered top, but leave the root intact. Make several lengthwise cuts into the onion from the root side to the freshly cut top. Do not slice all the way into the root so the piece comes completely off, but leave the root end intact so it all holds together at the base. Then, holding the sliced sections together with one hand, cut widthwise across all the cuts to dice the onion into pieces. When you get to the base, discard the last root piece that’s held it all together. Your onion will fall apart into a perfect dice. Make larger cuts for bigger pieces, and smaller ones for a finer dice.

Easy One-Pot Chicken Miso Soup
    From Dr. Jonny : Leftovers make terrific healthy meals—and if you think outside the box, they can substitute for almost anything, including breakfast! Here’s a classic five-ingredient all-in-one meal you can make in ten minutes that will work well with any leftovers you have in the fridge. There’s been a lot of controversy lately about soy foods, but no matter which side of the soy fence you’re on, everyone agrees that traditionally fermented soy foods are great for you, and miso is a perfect example. Made of soybeans and koji (a culture starter from beneficial bacteria), miso is loaded with enzymes and healthy bacteria that aid with digestion and the assimilation of nutrients. Miso was perfected in Japan in the seventh century and continues to be prized for its antiaging benefits in China and Japan. Add your leftovers to this basic onepot soup and presto! You have a tasty, healing long-life meal!
Ingredients
    4 cups (950 ml) no-sodium chicken broth
    2 cups (280 g) cooked chicken, shredded or diced
    1 can (14.5 ounces or 413 g) white beans, drained and rinsed (or 2 cups [330 g] leftover cooked grains, such as brown rice, quinoa, or millet)
    2 cups (260 g) cooked or frozen veggies (e.g., sliced carrots, broccoli florets, peas, zucchini, cauliflower, pearl onions, edamame, or a “stir-fry” mix—we like Seapoint Farms Garden Blend with Edamame)
    2 to 3 (32 to 48 g) tablespoons mellow white miso, to taste *
    Pour the chicken broth into a large soup pot and bring to a boil over high heat. Add the chicken, beans, and veggies and reduce the heat to a simmer for 5 minutes or until all ingredients are hot. Stir in the miso and incorporate well (an immersion blender works perfectly for this, or you can use a bit of hot broth to “melt” the miso in a small bowl before adding).
    Yield : 4 servings
Per Serving : 499 Calories; 5g Fat (9.1% calories from fat); 48g Protein; 67g Carbohydrate; 17g Dietary Fiber; 60mg Cholesterol; 697mg Sodium
    * Miso is the ultimate fast-food ingredient. It makes a flavorful and nourishing broth for a quick soup featuring many different types of ingredients. Alkalizing and mineralizing, it is soothing to the system, a balm for jangled nerves on a busy day, or a simple tonic to strengthen the immune system during the cold, dry winter months.