5 Healthy Recipes: Ward the guilt off with these

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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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Sourced Photo

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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Sourced Photo

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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Sourced Photo

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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Sourced Photo

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.
Sourced Photo

Sourced Photo

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.

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