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We want to make sure you’re taking care of your health and eating well during this shutdown, so here are a few simple healthy recipes to add to your weekly rotation.
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Quinoa Salad
Ingredients
- 12 cups water
- 1 ½ cups quinoa
- 2 cucumbers
- 1 small red onion
- 1 large tomato diced
- 1 bunch Italian parsley leaves, chopped
- 1 bunch mint leaves, chopped
- ½ cup extra-virgin oil
- 1 juiced lemon
- Salt and pepper
- 1 avocado diced
Directions
- Boil the water in a large saucepan then add the quinoa, season with salt and pepper, stir once then leave to cook for 12 minutes.
- When dry, transfer the quinoa to a large bowl then add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt and pepper and toss well. Top with avocado for garnish then serve.
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Lemon Garlic Shrimps and Quinoa
Ingredients:
- ¼ cup quinoa
- 1 teaspoons of Salt and pepper
- ½ teaspoon cumin
- 2 tablespoons unsalted butter
- 1 ¼ pounds medium shrimp, peeled
- 2 garlic gloves, minced
- ½ juice of lemon
- 2 tablespoons chopped parsley
Directions:
- Boil 3 cups of water in a medium heat saucepan and pour the quinoa in slowly. Stir once and season it with salt and pepper to your taste then add a few drops of olive oil. Reduce the heat to medium low and leave to cook for 12 minutes.
- Season the shrimp with the salt, pepper and cumin, then splash a few drops of olive oil in the mix. Melt the 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and garlic then keep tossing until the shrimps are pink. Remove from the heat then add 2 tablespoons water, the lemon juice and parsley. Stir the shrimp with the sauce then season with salt and pepper to your taste.
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Baked Orange Chicken and Brown Rice
Ingredients:
- 3 tablespoons extra-virgin olive oil/ coconut oil
- 1 onion, chopped
- 1 ¾ cups chicken broth
- 1 cup brown basmati rice
- zest and juice of 2 oranges
- Salt and pepper
- Four boneless chicken thighs or breasts
- 2 tablespoons chopped mint
- 2 tablespoons toasted pine nuts
Directions
- Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the onions and cook. Keep stirring until the onions are brown and soft.
- Combine the onions, chicken broth, rice, ¼ cup of orange juice, 2 teaspoons of the orange zest, oil, salt and stir together.
- Toss the chicken with the remaining oil in a separate pan and add salt and pepper. Settle the chicken into the rice mixture then cover the dish and transfer it to the oven. Bake for 60 minutes.
- Take out the dish from the oven and drizzle the chicken with 2 tablespoons of orange juice. Continue to bake until most of the liquid is absorbed, the chicken is cooked and the rice is tender. Keep in for about 45 minutes more.
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Chia Seed Pudding
Ingredients
- 1 cup vanilla-flavored unsweetened almond milk
- 1 cup Greek yogurt
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
- Salt
- ¼ chia seeds
- Strawberries, chopped
- ½ cup sliced almonds
Directions
- In a bowl, whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until all is blended. Whisk in the chia seeds and stir, let it stand for 30 minutes. Cover and refrigerate overnight.
- The next day, toss the berries with the remaining maple syrup and mix in the almonds on top then serve.
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Healthy Orange Loaf Cake
Ingredients
- 250g whole wheat flour
- 2 seedless whole oranges diced
- 2 large eggs
- 70 ml olive oil
- 100 ml honey
- 1 tsp vanilla powder
- 1 tsp baking powder
- ½ tsp baking soda
Directions
- Stir the mix well in a big bowl then place in a greased loaf tin and put in your oven for 30-35 minutes.
