When trying to eat healthily, one of the hardest parts is planning satisfying recipes ahead of time. Here are three ideas to keep your cooking fresh and exciting!
Breakfast – Green Smoothie
This smoothie has many nutritious ingredients giving you the natural energy boost you need in the morning. It is super easy and can be made in five minutes, so no excuses!
- 250 ml of milk of your choice
- 1 tbsp of ground flaxseed
- 1 tsp of maca powder
- Pinch of ground cinnamon
- 1 medjool date (no stone)
- 1 small ripe banana
- Handful of cavolo nero or spinach
- 1 tbsp of almond butter
- Ice (optional)
Pour the milk into a blender. Next, add all the remaining ingredients and then mix until smooth. Pour into a glass and serve.
Lunch – Shaved Carrot and Radish Salad
This recipe is super light and healthy, taking only thirty minutes to make.
- ¼ cup olive oil
- 1 cup raw shelled pumpkin seeds
- ½ tsp ground cumin
- 2 pounds carrots, peeled and shaved lengthwise
- 1 bunch radishes (approx. 10)
- 4 cups (packed) of mixed torn herbs
- ½ cup chopped chives
- ¾ tsp kosher salt
- 3 tbsp fresh lemon juice
- 1 tsp honey
- ¼ tsp black pepper
Heat 1 tbsp oil in a skillet over medium heat. Add the pumpkin seeds and cumin to cook, stir until lightly toasted. Transfer to paper towels and then season with salt, letting it cool.
Whisk honey, pepper, lemon juice and ¾ tsp of salt into a bowl, until the honey dissolves. Begin to slowly whisk in the remaining 3 tbsp of oil until absorbed.
Put the radishes and carrots into a large bowl, fold in the dressing, herbs, chives and half of the pumpkin seeds. Then add the remaining pumpkin seeds on top of the salad and enjoy!
Dinner – Quick Kimchi
This Korean classic is nutritious and includes probiotics, which can help with lowering cholesterol.
- 1 Chinese cabbage
- 3 gloves of garlic, crushed
- 5cm piece of ginger, grated
- 2 tbsp of fish sauce (optional)
- 2 tbsp of sriracha chilli sauce or chilli paste
- 1 tbsp of golden caster sugar
- 3 tbsp of rice vinegar
- 8 radishes, coarsely chopped
- 2 carrots cut into matchsticks
- 4 spring onions finely shredded
Rinse the cabbage under cold running water, drain and dry thoroughly. Next, slice the cabbage into 2.5cm strips, put it into a bowl and add 1 tbsp of sea salt and then set aside.
After this, you make the kimchi paste by blending the garlic, ginger, fish sauce, chilli sauce, sugar and rice vinegar together in a small bowl. Transfer the cabbage to a large bowl and toss through the paste, along with the radishes, carrots and spring onions.
Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight. Then you can let it chill and voila! You can keep it in the fridge for up to two weeks – the flavour will improve the longer it’s left.
We hope you enjoy these recipes!
The Health Club