5 quick & easy healthy recipes

23 Jun 2020

We've prepared 5 easy recipes that you can prepare in under 30 minutes. Delicious and nutritious, just what you need!

Raspberry smoothie bowl

A deliciously light breakfast or lunch, that tastes just like ice cream.

Ingredients:

  • A handful of raspberries (frozen)
  • Half of a courgette (peeled)
  • A scoop of Diet Protein Shake
  • 1 tablespoon of flaxseed
  • 100 ml of plant-based milk (unsweetened)
  • Fresh raspberries and other toppings of your choice

Directions:

  • Put all the ingredients in a blender and mix for at least 30 seconds.
  • Pour the mixture into a bowl and sprinkle with fresh berries and other toppings!

Spring salad with asparagus, goat cheese and hazelnuts

A delicious and aromatic salad that will fill you up for hours.

Ingredients:

  • A bunch of spring greens
  • 8 asparagus spears
  • 4 radishes
  • 50 g of goat's cheese
  • 1 tablespoon of hazelnuts
  • 50 g of cooked peas
  • Apple cider vinegar
  • Olive oil
  • Salt
  • Ground pepper

Directions:

  • Cook the asparagus and peas in salted water.
  • Wash and cut the rest of the vegetables and season with vinegar, oil, salt and pepper.
  • Drain asparagus and peas and place them over a salad.
  • Sprinkle with crumbled goat's cheese and toasted almonds.

Ratatouille

The famous French classic that never fails to impress!

Ingredients:

  • 1 eggplant
  • 3 tomatoes
  • 2 courgettes
  • 1 tablespoon of coconut butter
  • 2 tablespoons olive oil
  • 1 onion, diced
  • Apple cider vinegar
  • 1 stalk celery
  • 2 cloves of minced garlic
  • 1 bell pepper, diced
  • 5 sundried tomatoes
  • 1 tablespoon of tomato paste
  • 200 ml of canned crushed tomatoes
  • 1 teaspoon of dried basil
  • 1/2 a teaspoon of marjoram
  • Juice of half a lemon
  • Salt
  • Ground pepper

Directions:

  • Preheat the oven to 180 °C.
  • Peel and dice the onion.
  • Heat the coconut oil in a stainless-steel pan and add the onions. Sauté over medium heat until it's translucent.
  • Add the crushed garlic, finely chopped sundried tomatoes, basil, marjoram, salt and pepper.
  • Now add the finely chopped bell pepper and cook for another 5 minutes.
  • Add tomato paste and mix it in. Add the canned crushed tomatoes and cook for 15 minutes.
  • Meanwhile wash the courgette, eggplant and tomatoes. Slice them into  ½ a cm thick coins. Sprinkle with some salt.
  • Now assemble the sliced veggies over the layer of tomato sauce. Start with the courgette, add the eggplant and then the tomato. Repeat until you use all the veggies and the whole pan is covered.
  • Season the pan with a dash of salt, ground pepper, lemon juice and olive oil.
  • Cover the pan with aluminium foil and put the pan in the oven.
  • Bake for 15 minutes.
  • When it's done and the corners of the dish are starting to get brown, take the pan out and let it cool down for 10 minutes.
  • Serve with a big bowl of salad or with grilled salmon.

Grilled stuffed squid with vegetables

Little tiny bites of deliciousness, full of summery aroma.

Ingredients:

  • 200 g squid
  • 1 shallot
  • 2 cloves of garlic
  • 1 small courgette
  • A handful of olives
  • 1 tablespoon of tomato paste
  • 1 tablespoon of fresh parsley
  • Juice of half a lemon
  • Salt
  • Ground pepper

Directions:

  • Chop the shallot and sauté it in a non-stick pan with olive oil until golden.
  • Add the crushed garlic, finely chopped courgette and cook for 5 minutes.
  • Add tomato paste and lemon juice. Cook for 2 minutes.
  • Turn the heat down and add the chopped olives and parsley. Mix well and set aside.
  • Wash and prep the squid.
  • Stuff them with the veggie stuffing and make sure you don’t pack too much in there. The squid will shrink when exposed to heat.
  • Take a clean non-stick pan and place it over medium-high heat.
  • Wait till the pan is hot and grill the squid for 1 minute on one side, turn it over and grill on the other side for another minute.
  • Take the squid out of the pan and make sure they’re not cooking anymore (squid can get very chewy if cooked for too long).
  • Serve with parmesan spinach.

Bunless burger

A bunless burger that has just as much flavour as the traditional version, but with more crunch!

Ingredients:

  • 4-6 leaves of iceberg or romaine lettuce
  • 1 beef patty (100 g)
  • 1 slice of red onion
  • 1 slice of tomato
  • 1/4 of an avocado
  • 1 tablespoon of mayonnaise

Directions:

  • Preheat the grill or a steak pan over medium-high heat and place the patty on it.
  • For medium, grill it for 3 minutes on one side, turn it around and grill it for another 5 minutes.
  • When the patty is done, assemble a burger as you would normally but use lettuce leaves instead of buns.