BY SARA JOHNSON
Dry January may be over, but February is American Heart Month—another excuse to incorporate some new healthy practices into your lifestyle. Cooking food sous vide requires less oil or butter than frying, so this month is a great time to rely on the technique. Soon, after Meatless Mondays and Taco Tuesdays, you just might add in Sous Vide Sundays to your weekly meal planning. Try these healthy chicken, fish, and vegetable recipes that let the main foods shine.
CEDAR PLANK CHICKEN WITH CHARRED PEAS, SPRING TURNIPS, AND GARLIC JUS
The base of this recipe is skinless organic chicken breast, a dieter’s go-to for a protein punch without the negatives of some other meats. See recipe.
PURPLE CAULIFLOWER STEAK WITH ARUGULA PESTO AND CHERRY TOMATO VINAIGRETTE
Vegetarian and omnivores alike will rejoice over this purple middle-of-the-plate option, further enhanced in its vibrancy with beet juice. See recipe.
CITRUS SALMON WITH BLACK LENTILS, RED CHILES, AND TOMATO PINON PESTO
Salmon and lentils each pack a protein punch, so together this recipe is sure to fill you up. See recipe.
