Healthy Lunch Ideas

Healthy Tomato and Olive Quiche Recipe

Indulge in this healthy lunch idea which is made from fresh ingredients and is easy enough for even a beginner in the kitchen. Make sure you have a shell pre-baked (it’ll make the process shorter), then you can fill it and bake the quiche in the oven!

RELATED: Crustless Broccoli Quiche Recipe

Ingredients

Pastry shell

1 whole egg

3 egg yolks

1/2 cup kalamata olives

2 cloves garlic

2 onions (sliced)

2 cups tomato puree

Black pepper and salt

Parmesan cheese

Method

  1. Start off with the pastry shell, and bake at 200ºC (400ºF) for 5-10 minutes until it softens. Take it out of the oven, and leave aside to cool.
  2. Mash up the kalamata olives into a fine paste.
  3. Saute the garlic and onions in a medium-sized pan until they begin to glaze. Add the tomato puree and cook until the mixture has thickened. Season with salt and pepper.
  4. Take the pan off the heat, then add the 1 whole egg, followed by the 3 egg yolks. Grate some Parmesan cheese over the top, then arrange the sliced tomatoes.
  5. Cook for 30 minutes until golden brown, then drizzle some olive oil over the top.

Image via One Hot Stove

July 3, 2015

3 Tasty Summer Salad Recipes

Enjoy a light and healthy salad this summer by experimenting with some of your favourite seasonal fruits and vegetables. We have compiled just a few tasty recipes below which are sure to be the hit at the next dinner party!

RELATED: Summer Beetroot Salad Recipe

Couscous salad

Ingredients: 300g couches, 1 red pepper, 1 green pepper, 1 tomato, 2 tablespoons mint, honey, 1/2 lemon juice, 3 tablespoons olive oil

Instructions

1. Pour the couscous over 300ml of boiling water. Cover the bowl then let it stand for 5 minutes for the grains to fluff up.

2. Dice the peppers, tomato and mint, then whisk through the honey and lemon dressing.

3 Fruity Summer Salad Recipes

Chef’s salad

Ingredients: 1/2 lettuce, 1/2 cucumber, 1 tomato, 1 stick celery, 1 hard-boiled egg, 1 cooked chicken breast, 50g ham, 1 teaspoon Dijon mustard, juice of 1 lemon, 2 tablespoons olive oil, salt and pepper to season.

Instructions

1. Line each bowl with lettuce leaves, and top off with celery, tomato and cucumber.

2. Add half of a hard-boiled egg to each dish, and divide the ham, cheese and chicken strips as well.

3. For the dressing, combine the Dijon mustard, 1 teaspoon of honey, lemon and olive oil into a jar and shake. Pour it over the salad and season with salt and pepper.

3 Fruity Summer Salad Recipes

Nicoise salad

Ingredients: 200g potatoes, 1/2 lettuce, 1 can white tuna, 3 tomatoes, 40g black olives, 2 tablespoons olive oil

Instructions

1. Peel and boil the potatoes until soft and tender. Drain well, then dice into quarters.

2. Arrange the lettuce on the bottom of each bowl, then add the tuna, tomatoes, potatoes and olives. Garnish with olive oil and cracked black pepper. Red chilli flakes also add a kick of flavour to this traditional dish.

3 Fruity Summer Salad Recipes

Images via Nutritious Life, Taste Spotting, The Tolerant Vegan

June 2, 2015

Grilled Salmon Sliders Recipe

Make these delicious nibbles the next time you’ve got some salmon leftover, or if you want to create a quick and tasty lunch. The recipe takes just 20 minutes to prepare and tastes amazing with avocado sauce, a touch of mayonnaise and some steamed vegetables.

RELATED: Quick and Easy Smoked Salmon Pasta Recipe

Ingredients

1/2 kilogram salmon (skinless, cut into smaller pieces)

3 tbsp olive oil

1 tbsp chilli flakes

1/2 tsp salt

Lemon juice

1/2 tsp black pepper

1/2 tsp cumin

Slider rolls

Instructions

  1. Combine the chilli flakes, salt and pepper into a small bowl. Season the fish in the mixture with some olive oil. In the meantime, pre-heat the grill.
  2. Place the salmon skin on the bottom of the aluminium foil and cook for about 10-15 minutes or until golden brown.
  3. Remove from the grill, then season with cracked black pepper and some extra lemon. Slice the salmon into smaller strips, then place them in each slider.

Image via Eat Drink Love

May 11, 2015

5 Healthy Lunch Recipes Under $5

Tired of wasting all of your money on food and drinks? So are we! Prepare your own healthy meals at home to save some extra cash, plus you will know exactly what’s included in your food. We have tracked down five easy lunch ideas under $5 for those who don’t mind being a bit thrifty.

RELATED: Healthy BLT Sandwich Recipe

BLT Sandwich

Ingredients: 2 rashes bacon, 2 slices wholemeal bread, Iceberg lettuce, 1/2 ripened tomato, 1 teaspoon mayonnaise or tomato sauce.

Who can resist a classic BLT Sandwich, yum! We love them so much that we even provided a recipe on SHESAID, but this one is even better (and will save you some extra money as well).

5 Healthy Lunch Recipes Under $5

Chicken Lettuce Wraps

Ingredients: 1/2 kg chicken mince, olive oil, butter lettuce, 1 tablespoon chilli flakes, 1 tablespoon soy sauce

Use chicken mince instead to save a little extra money (plus, it’s so quick and easy to cook – even for beginners in the kitchen). Season with chilli flakes, then transfer into a bed of lettuce.

5 Healthy Lunch Recipes Under $5

Couscous Salad

Ingredients: 1/2 cup couscous, 1/4 cup crumbled feta, olive oil, lemon juice, 1/2 red grapes

A delicious couscous salad is perfect if you’re watching your weight, but still want to feel satisfied after your meal. Enjoy with crunchy red grapes and crumbled feta cheese over the top for extra flavour. Replace the grapes with cherry tomatoes or olives if they’re not your thing.

5 Healthy Lunch Recipes Under $5

Beet Salad with Goat Cheese

Ingredients: 2 beets, 2 tablespoons walnuts, 1 cup mixed greens, 2 tablespoons balsamic vinegar, crumbled goat cheese

Try this light spring/summer take on a traditional salad for a healthy lunch or dinner meal. Perfect for those who are vegetarian, make sure to add some of your favourite seasonal vegetables into the mix.

5 Healthy Lunch Recipes Under $5

Turkey Pesto Panini

Ingredients: Leftover bread, 1/2 cup pesto, 1/3 cup mozzarella, 1 cup chopped turkey, 2 tomatoes, 1/2 avocado

Make use of that panini and leftover turkey for this yummy snack for lunch time. Place all of the ingredients into a lunch press and cook for 2-3 minutes until golden brown.

5 Healthy Lunch Recipes Under $5

Images via Food, Damn Delicious, Two Peas and Their Pod, Clean and Delicious

April 26, 2015

Strawberry, Spinach and Bacon Salad Recipe

Strawberry and bacon might seem like an unorthodox pairing, but trust us, this is one delicious recipe! Combining freshly chopped strawberries, baby spinach and a warm bacon dressing, it is the perfect spring salad to enjoy in the sun on a lazy Saturday morning.

RELATED: TGIF Vodka O Strawberry Cocktail Recipe

Serves 4

Ingredients

4 cups spinach

2 cups strawberries, chopped

¼ cup onion, diced

1 package of bacon (10 pieces)

1 tbsp sugar

3 tbsp apple cider vinegar

½ tsp dijon mustard

Pinch of salt and pepper

Method

For the dressing

  1. In a large skillet, chop up the bacon and fry until crispy. Crumble the bacon and set aside.
  2. Pour bacon grease into a small pot.
  3. Add onion and sautee.
  4. When the onion is clear, add the sugar, apple cider vinegar and dijon mustard.
  5. Heat the mixture on low heat, whisk while heating.
  6. Add a pinch of salt and pepper.
  7. Add the crumbled bacon.

For the salad

  1. Chop up the strawberries and add them to the spinach in a medium sized bowl.
  2. Pour the dressing on top, toss, and serve warm.

Image and Recipe courtesy of Vivian and Me

April 23, 2015

5 Tasty Ways To Cook Quinoa

Include this healthy wholegrain, superfood into your weekly diet to benefit from the large volumes of calcium, vitamin E, and did we mention that it’s also gluten-free?

Even though quinoa is so healthy, it doesn’t necessarily mean that is tastes bad. If you want to start cooking with quinoa, pair it with these tasty dishes which are nothing to be feared.

RELATED: Quinoa and Goji Berry Breakfast Cookies

Black bean wrap

Use one cup of dry quinoa with boiled black beans, feta cheese, and avocado for a quick snack which is perfect if you’re on-the-go. The meal is filling enough for dinner or lunch, and is best stored in an air-tight container for freshness.

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Chicken

Quinoa can be used in lieu of rice or couscous, without the extra fatty feeling on your hips. This particular meal uses spicy charcoal chicken breast, fresh vegetables and fluffy quinoa – yum!

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Egg and broccoli breakfast bowls

Treat yourself to a luxurious Sunday brunch made with spinach, fried eggs, broccoli and fluffy quinoa. It’s the perfect alternative to a standard porridge dish.

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Butternut squash salad

If you’re giving your body a bit of a carbohydrate detox, then a salad is always a great option. This beauty combines roasted squash, quinoa, capsicum and coriander for an aromatic dish which works well as tomorrows leftovers.

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Quinoa bars

Indulge in delicious breakfast bars with all of your favourites including chocolate chips, fruits, muesli and healthy quinoa. Prepare the bars the night before, and store them in the fridge for that fresh crunch.

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Images via Skinny Mom, Half baked Harvest, The Cafe Sucre Farine, Delicious As It Looks, ETC All The Rest

April 11, 2015

Creamy Spinach Lentil Recipe

A go-to soup for when the family is feeling under the weather is a must-have, and if you’re sick of the standard chicken style, then you must try this one.

Made from healthy spinach and lentil seeds, the soup can be customised to included some crunchy vegetables and healthy sweet potato.

RELATED: Zurek or Polish Ryemeal Soup Recipe

Serves 2

Ingredients

2 cups lentils

2 garlic cloves (crushed)

1 red onion (diced)

2 spinach leaves

1 tomato (chopped)

2 celery sticks (diced)

2 carrots (diced)

2 tablespoons olive oil

1 potato (chopped)

2 cups baby spinach

Parsley and thyme

Salt and pepper

2 cups vegetable stock

Method

  1. Heat a pan with the olive oil, then saute the onions, celery and diced carrots for 10 minutes – mix well.
  2. Add a splash of white wine into the pan for extra body and flavour. Then add the potatoes, lentils and vegetable stock and keep mixing.
  3. For some extra flavour, now add the parsley and thyme. Allow the entire mixture to simmer for about 30 minutes before removing the herbs.
  4. Add some more mashed potato into the mixture to make it thick and creamy, or just wait for it to reduce. Splash some red wine vinegar, then mix well before serving.

Image via Pinch of Yum

March 31, 2015

Tuna And Couscous Salad Recipe

Rather than relying on takeaway as your number one option for lunch, why not prepare a delicious tuna and couscous salad the night before?

RELATED: Healthy Nicoise Tuna Salad Recipe

This recipe is packed with protein, flavour, and will keep your stomach full for hours to come. Add some of your favourite seasonal vegetables into the mix for a delicious meal, which is also perfect for dinner.

Serves 2

Ingredients

150g couscous

1/2 can sweet corn (drained)

1 tin tuna

1 red pepper (diced)

1 tsp honey

1 tbsp olive oil

Juice from 1/2 lime

Method

  1. Add the couscous into a pan of boiling water, and leave for 5 minutes. Drain out the excess water and transfer the couscous into a bowl.
  2. Add the red pepper, sweet corn and tuna into the mixture.
  3. Whisk the honey, lime and olive oil then pour it over the entire dish.

Image via Taste

March 26, 2015

Baked Parmesan Zucchini Chips Recipe

Swap the potato chips for a healthy zucchini instead. Why? Not only are they half the calories, but they taste the same, if not better!

There’s no time than now to take advantage of zucchini season and test out this dish with family and friends.

RELATED: Zucchini Fig Smoothie

Ingredients

3 large zucchinis

1 tablespoon olive oil

1/2 crumb wholemeal bread crumbs

1/2 Parmesan cheese

Pinch of freshly ground pepper

Pinch of salt

Method

  1. Preheat the oven to 200ºC (392ºF), and line a tray with baking paper.
  2. Slice each zucchini into thin rounds, and season with the pepper, salt, and even some freshly chopped garlic. Brush on some olive oil over the top before cooking in the oven.
  3. Combine the bread crumbs and Parmesan cheese together in a small bowl, then sprinkle over the zucchini.
  4. Bake for 20-25 minutes or until they are golden brown.

Image via The Kitchn

March 7, 2015

The Best Meals Made From Leftovers

There is no denying the fact that leftovers aren’t always the most glamourous of meals. But they sure save some time after a long day of work!

Although, does anyone else agree that some meals just taste better the next day? Below are just a few quick and easy meals to warm-up and enjoy if you don’t have much time on your side.

RELATED: Prosciutto and Rocket Pizza Recipe

Curry

Not only do the flavoursome ingredients of a yummy red curry marinate overnight, but they actually taste so much better! Warm them up over a hot stove, and serve with fresh rice and a glass of dry white wine.

The Best Leftover Meals 

Lasagne

Any type of lasagne tastes good on the second day, and there is no denying that fact! Serve with a side of fresh vegetables and you have a winning lunch or dinner meal.

The Best Leftover Meals 

Lentils

If you aren’t a fan of piping hot lentils, then enjoying them for leftovers is the second best option. The lentils themselves actually double in size, and the consistency of the entire soup is deliciously thick and filling.

The Best Leftover Meals 

Meatballs

Fry them, bake them, or simply pop them in the microwave for 2 minutes – meatballs taste good any way you choose to prepare them! Especially if they were baked in a tomato and garlic sauce which tastes amazing the next day. However, you might need some gum to cover up the garlic afterwards..

The Best Leftover Meals 

Casserole

Casseroles take no less than 5 minutes to prepare for lunch the next evening, and they taste exactly the same as they did the previous day. The past filling is especially warm and fluffy, which is perfect for those cold winter days!

The Best Leftover Meals 

Pizza

There’s just one food that taste good all the time, and that has to be pizza. If you’re warming in up the next morning, don’t waste your time with the oven or microwave which can turn it into a soggy mess. Simply lay it flat or an empty frying pan, and cook for 5 minutes. This way, you have a deliciously crunch pizza snack.

The Best Leftover Meals 

What are some of your favourite leftovers?

Images via Dinner Was Delicious, Joanne Eats Well With Others, Feeling Foodish, Damn Delicious, Girl Versus Dough

February 19, 2015

Healthy Ham and Pasta Frittata

A healthy frittata dinner makes for delicious leftovers for lunch or even dinner the next day, since it can be served warm or cold.

Our favourite dish combines wholemeal pasta with delicious Parmesan cheese, and a handful of spinach for extra texture and flavour. This recipe will take about 20 minutes to prepare, and serves up to four people.

RELATED: Baked Eggs in Tomatoes Recipe

Ingredients

1.5 cups wholemeal pasta

4 tbsp Parmesan cheese

4-5 slices of ham off the bone (you could also use bacon)

5 eggs

3-4 parsley leaves

Method

  1. Preheat the oven to 180ºC (350ºF).
  2. Cook the pasta until al dente. Then remove and set aside to cool down.
  3. Whisk the eggs until they are of a smooth consistency. Then add the Parmesan cheese, ham, and parsley. Feel free to also season with salt and pepper to your liking.
  4. Combine the pasta and egg mixture, then transfer into a pan and cook for 20 minutes.

Image via Nugget Market

February 6, 2015

Healthy Grilled Prawn Skewers Recipe

A fresh and easy recipe which takes just minutes to prepare, and is packed with lots of flavour as a lunch-time or afternoon snack.

Pair with a delicious salad, and a glass of crisp white wine if you’re entertaining over the holidays with some friends.

RELATED: Prawn, Avocado And PawPaw Salad

Ingredients

1/3 cup olive oil

2 tbsp bottled hot sauce

1 tsp smoked paprika

1 clove garlic (minced)

1 pound raw prawns (peeled and deveined)

Wooden skewers

Method

  1. Place the wooden skewers in a container and fill with water. Let them soak for 30 minutes so the skewers don’t shed while you’re eating.
  2. Prepare the marinade in a small bowl by whisking together the olive oil, hot sauce, smoked paprika, and garlic.
  3. Pat shrimp dry with a paper towel, then cover completely with the sauce. Place in the fridge to marinate for 15-30 minutes.
  4. Pierce the shrimp through the head and tail, and prepare the grill with a few tablespoons of olive oil. Cook for 1-2 minutes on each side, and serve right away.

Image and Recipe via The Yummy Life

January 4, 2015

Smoked Salmon and Cucumber Bites

Create a delicious afternoon snack or appetiser by combining healthy salmon and cucumber into bite-sized pieces.

Not only does this recipe take less than 5 minutes to prepare and serve, but it’s also really healthy for the entire family! Serve with your favourite cheese and fresh dill for a truly unique flavour.

RELATED: Easy Foil-Baked Salmon Recipe

Makes 10

Ingredients

3 ounces smoked salmon

1 small bunch fresh dill

4 ounces cream cheese (or any other cheese you prefer)

1/2 cucumber

Method

  1. Wash, dry, then slice the cucumber into 10 slices. Lay them out onto a large dish, then place some dill to make the first layer.
  2. Cut your cheese and place it over the dill – it should be nice and thick if you want some body on each cucumber. If you’re using cheese from a tub, spread a generous amount over the dill.
  3. Finish with 2-3 pieces of smoked salmon. Sprinkle some fresh black pepper over the top for extra flavour.

Image and Recipe via The Pescetarian and The Pig

December 14, 2014

Yummy Ways To Cook Feta Cheese

The next time your meal is tasting somewhat lack-lustre, sprinkle some feta cheese over the top if you love it’s salty texture. Just a few cubes of this delicious cheese is bound to have your taste buds yearning for more, and create a taste sensation!

Try just some of the following snacks if you want something savoury throughout the day.

RELATED: 3 Winter Breakfast Recipes

Cucumber feta bites

There’s no denying that cucumber and feta cheese are a match made in heaven, so create these delicious crackers the next time you’re in need of a quick snack.

Use a chopped cucumber as a base, a spoonful of Greek yoghurt for the filling, then top-off with some walnuts for added protein. Serve with a lemon slice for extra zest!

Feel free to slice a cucumber, add the yoghurt and walnuts instead, then roll-up with a toothpick as a tasty appetiser.

Yummy Ways To Cook Feta Cheese

Spinach feta grilled cheese

Bring a little life to your toastie by substituting that yellow cheese for some feta instead. Add a few baby spinach leaves in your focaccia, then grill for 2-5 minutes on each side until golden brown.

Yummy Ways To Cook Feta Cheese

Feta and scrambled eggs

Not only are eggs delicious at any time of the day, but they are packed with protein to keep your tummy full (and hopefully snack-free). Add some crumbled feta cheese into your eggs and cook on medium heat for 5 minutes. Enjoy with a side of leafy greens and kale for a healthy, guilt-free meal.

Yummy Ways To Cook Feta Cheese

Feta-cheese pizza

Instead of using mozzarella cheese on your next pizza, add some feta instead. The saltiness of the feta cheese is a match made in heaven with capsicum (especially red), and the smell is amazing!

Yummy Ways To Cook Feta Cheese

Watermelon feta salad

Bring some life to your watermelon by seasoning with mint, sliced red onion, and crumbled feta cheese. The sweet and savoury flavour are delicious, and ideally made for the warmer months of the year.

Yummy Ways To Cook Feta Cheese

How do you enjoy feta cheese?

Images via The Blond Cook, My Wife Can Cook, The Daily Morsel, Goodlife Eats, Budget Bytes

November 20, 2014

Delicious Ways To Cook Green Beans

Green beans are an excellent source of dietary fibre, and can be cooked in a variety of different ways. Keep a pack of frozen green beans in your fridge for a quick stir-fry, or even add into your favourite soup for a boost of Vitamin A, B, and an excellent source of Folate.

Below are just a few different ways to steam, bake, puree, or boil green beans for a tasty meal at any time of the day.

RELATED: Chicken Salad with Greens and Peas Recipe

Balsamic Green Bean Salad

Whip-up a delicious summer salad with cherry tomatoes, a splash of balsamic vinegar, and white feta for a fresh taste. Boil the green beans under they are tender, then strain and finely chop some delicious cucumber over the top.

Delicious Ways To Cook Green Beans

Baked Parmesan Green Bean Fries

While this option may not be the healthiest alternative, it’s definitely one to try out! Try a fresh Parmesan cheese if you love it’s distinct taste, and sprinkle with some sea-salt for extra Mediterranean taste.

Delicious Ways To Cook Green Beans

Shrimp and String Bean Pesto Pasta

Why not add a few chopped string beans into your pasta for taste and texture. Lightly boil the beans so they still hold some of their signature crunch.

Delicious Ways To Cook Green Beans

Baked Green Bean Fries

Hold back on the calories and serve some green beans for a healthy alternative to traditional potato chips. Bake with 2 tablespoons of olive oil, and lightly simmer until they are golden brown in colour.

Delicious Ways To Cook Green Beans

Images via Dashing Dish, Pinterest, How Sweets

November 12, 2014

Healthy Herbed Bistro Fries 

Who isn’t guilty of indulging in a few baked fries every now and then? Not only are these delicious healthy herbed bistro fries easy to make, but they are baked to save you from the extra calories!

Sprinkle some of your favourite chopped herbs over the top for a delicious seasoning that the entire family won’t be able to resist.

RELATED: Healthy Baked Asparagus Fries Recipe

Ingredients

2 pounds red potatoes (cut into small wedges)

1/2 cup chopped fresh rosemary

1/2 cup chopped fresh thyme

Salt for seasoning

Olive oil to drizzle over the chips

Method

  1. Place the chopped potato wedges into a large bowl of ice water, this will make it easier to remove all the starch and allow the potatoes to have a crispy texture.
  2. Scoop them out with a ladle, then transfer them directly over to a tray lined with baking paper.
  3. Season with olive oil, rosemary, and thyme before baking in the oven for 20-25 minutes or until golden brown. Season with salt for a tasty treat.

Image and Recipe (modified) from The Good Stuff Cookbook

November 4, 2014

Oven-Roasted Roots Frittata Recipe

Ever find it difficult to stick to your daily serving of greens and vegetables? Not only are frittatas a delicious lunch-time meal, but they work with almost any filling you give them! Although this recipe better suits autumn/winter veggies, you can still experiment with your favourites for an irresistible midday snack.

RELATED: Smoked Salmon, Asparagus and Ricotta Frittata Recipe

Ingredients

600g autumn/winter vegetables (shallots, onions, carrots, squash, pumpkin, parsnip, celery, beetroot, and potatoes for the filling).

1 large garlic clove (chopped)

3 tbsp olive oil

7-8 large eggs

Mixed herbs (parsley, chives, thyme)

20g Parmesan cheese

Sea salt and cracked pepper

Method

  1. Preheat the oven to 190ºC, and while that’s heating up peel the shallots or onions and slice into halves.
  2. Peel the carrots and cut into small slices, deseed the pumpkin/squash then cut into 2-3cm cubes. Do the same to the parsnip, celery, and beetroot before cutting the potatoes slightly smaller (1-2cm cubes).
  3. Load the vegetables into an oven-proof dish and garnish with garlic, olive oil, salt and pepper before tossing well. Roast for 30-40 minutes until the vegetables are tender and beginning to caramelise.
  4. Beat the eggs with a handful of chopped herbs, seasoning with salt and pepper. Pour the egg mixture over the vegetables, then carefully place the Parmesan cheese over the top. Cook for a further 10-15 minutes or until the egg starts to colour.
  5. Leave to cool, then transfer to a chopping board before cutting into thin slices.

Image and Recipe courtesy of The Telegraph

November 2, 2014

Healthy Beetroot Vegetable Chips

Who doesn’t love the crunchy texture of freshly baked oven chips? Almost any vegetable makes a delicious substitute if you still crave some chips without the added calories.

Our gluten-free, vegan recipe takes just 30 minutes to prepare and serves 3-4 people, perfect if you’re having a few guests over.

RELATED: French Toast Fruit Kebabs 

Ingredients

3 medium/large beets

2 sprigs rosemary

Sea salt and black pepper

Olive or canola oil

Method

  1. Preheat the oven to 375ºF and line a tray with baking paper.
  2. Slice the beets (thinner is better) with a mandolin or a sharp knife to keep them consistent. This will give them a better crunch!
  3. Fan the chips over the tray and lightly drizzle with olive oil, sea salt and rosemary.
  4. Bake for 15-20 minutes until golden brown and crispy. Cool then serve!

Image and Recipe via Minimalist Baker

October 20, 2014

How To Make Mason Jar Salads

Do you find it difficult to stick to a healthy eating plan when you’re constantly on-the-go, or out of the house? Pack a delicious mason jar salad the next time you’re going on a picnic, long-car trip or even as a healthy lunch idea for the office. The best part about this is that you can completely customise the meal to your liking, and even add some delicious fruits to make the salad that much sweeter!

RELATED: Check out the Refreshing Kale Salad with Honey Vinaigrette here

To get the most out of your salad, there is a specific layering method which keeps the lettuce crisp, the avocado fresh, and even the entire meal from getting soggy.

1. Dressing

You can use any type of dressing such as vinaigrette, creamy ranch, red-wine vinegar and so on. Use between 2-3 tablespoons of the dressing and drop it into the bottom of the empty mason jar.

2. Hearty vegetables

Use vegetables that won’t let the lettuce from getting soggy from the rest of the vinaigrette. You could use vegetables such as tomatoes, red onion, broccoli, celery and carrots to block the shield.

3. Beans and other vegetables

This layer basically is just a second defense – just in case any of the dressing seeps out. Vegetables such as mushrooms, green bans, sprouts and even zucchini are a great way to block the dressing from the rest of the salad.

4. Pasta

Use your favourite pasta, couscous, quinoa, and rice to fill this layer. Don’t worry about the dressing making it soggy, it should be well-protected at this point!

5. Protein and cheese

This layer should be somewhat close to the top, so it’s best to fill it with cheese, chicken, tina and seafood. Pat it down firmly to make sure the lettuce fits at the top.

6. Lettuce, nuts and seeds

Now you can fill the rest of the jar with lettuce, seeds, nuts and anything else that would normally get soggy from the rest of the salad. Close the jar tightly to keep it fresh throughout the day.

Image via My Food and Other Stuff

October 2, 2014

Healthy Cucumber and Lettuce Vichyssoise

Do something good for your body by creating this delicious cucumber and lettuce vichyssoise, which is a light spring/summer soup. Add a cup of spinach leaves for a deep-green version for an extra hit of flavour, and make sure to enjoy with a healthy summer juice! 

Serves 6

Ingredients

Croutons

4 tablespoons olive oil

4 slices of bread (crusts removed, cut into cubes)

Chopped chives

RELATED: Check out the Zurek Or Polish Ryemeal Soup Recipe here

Soup

50g butter

2 leeks (trimmed, washed and sliced)

1 large onion (sliced)

1 large floury potato (peeled and cut into chunks)

1L vegetable stock

2 cucumber (peeled and cubed)

2 butterhead lettuces (washed and shredded)

3 tablespoons double cream

Sea salt and black pepper to season

Method

  1. Melt the butter over medium-low heat and add the leeks or onion before softening for 10 minutes.
  2. Include the potato and stock, and bring to a slow boil then simmer for 10 minutes (or until the potato is mostly cooked). Add the cucumbers and shredded lettuce, then simmer and boil for 3-5 minutes.
  3. Remove the potato chunks, then run them through a sieve. Purée everything else in a blender, then add the remaining potatoes into the mixture – it should be of a creamy consistency.
  4. Stir in the double cream and season with sea salt and black pepper. Leave the mixture to cool completely, then pop it into the fridge to chill.
  5. For the croutons, heat the olive oil over medium-high heat and fry the bread until golden-brown.
  6. Serve the soup with chopped chives and a touch of cream over the top.

Image and Recipe via Hugh Fearnley-Whittingstall from The Telegraph

September 22, 2014

Delicious Hemp Seed Tabouli Recipe

If you haven’t tried tabouli before, this is the perfect homemade recipe which is quick and easy to prepare for a lunch or dinner snack. This high protein dish is delicious when served raw, and is perfect for those who are vegan, gluten free, nut-free and refined-sugar free- so there are absolutely no excuses why you shouldn’t try this for yourself!

Ingredients

1 cup fresh parsley

1/2 cup fresh mint leaves

1/4 tsp sea salt

4 medium yellow vine/jersey tomatoes (chopped)

1 cup shelled hemp seeds

2 tbsp hemp oil (or olive oil)

2 tbsp freshly squeezed lemon juice

Instructions

  1. Combine the parsley, mint and sea salt into a food processor with an ‘s’ blade until finely minced.
  2. Empty the herbs and salt into a large mixing bowl before adding the tomatoes, hemp seeds, hemp oil (olive oil) and lemon juice. Mix well, then serve immediately or pop into the fridge for a refreshing lunch meal.

Image and Recipe via Oh She Glows

September 16, 2014

Lunch Ideas For Vegans

Are you in need of some quick and fresh lunch ideas for work? Vegan meals are often easy to prepare since many foods such as fruit, vegetables and soups are served cold or even raw. If you want an appetising vegan lunch meal, read-up on our recipes to constantly keep you inspired.

Chickpea quiche

This wonderful meal is packed with essential vitamins and minerals which will keep your tummy feeling full and satisfied throughout the day. Serve with a side of your favourite raw vegetables for flavour, texture and extra crunch!

Lunch Ideas For Vegans

Avocado toast

Who can pass-up a ripe avocado? Slice the avocado over some superpower chia bread for a boost of texture and taste, minus the extra calories. Sprinkle a touch of pepper and paprika over the top for flavour.

Lunch Ideas For Vegans

Vegetable and quinoa salad

Quinoa is a great meal for breakfast, lunch or dinner since it is healthy and won’t cause bloating (regardless of how sensitive your stomach might feel). Prepare with a side of black beans, tomatoes, rocket, carrot, olives and parsley for an action packed meal.

Lunch Ideas For Vegans

Chilli with homemade sour cream

This delicious recipe is perfect for vegans, coeliacs and even sugar-free individuals. What makes this chilli so satisfying is the subtle hint of jalapeño, texture of kidney beans and classic hot sauce.

Lunch Ideas For Vegans

Images via Oh She Glows, Including Cake, Evolution of A Foodie

September 13, 2014

Kale, Sweet Potato and Hazelnut Salad Recipe

Create this delicious lunch meal by adding your favourite vegetables, nuts and fruits to really customise this fulfilling dish. Sweet potatoes are a great alternative to the starchy potato since they are an excellent source of vitamin A, vitamin C, copper and even vitamin B6 which is essential for producing red blood cells.

Ingredients

80g kale, stalks removed

40g red quinoa

40g black quinoa

100g sweet potato

15g roasted hazelnut, mashed

10g toasted coconut

15g goji berries

100g hazelnut dressing

10g salt for cooking quinoa

40g coconut oil

1/2 ripe avocado

Hazelnut dressing (optional):

40g roasted hazelnut

5g maple syrup

25g red wine vinegar

75g olive oil

2 tablespoons hazelnut oil

Salt and pepper for seasoning

Method

  1. Preheat the oven to 190ºC and pop the coconut in for 3-4 minutes or until golden brown, then combine with the roasted hazelnuts before setting aside.
  2. Peel the sweet potato and then cut into small cubes (2-3cm). Toss into a bowl with 20g of coconut oil, salt/pepper and then put them into the oven for 15 minutes or until golden brown.
  3. Combine the red and black quinoa into a pot with water and 1 teaspoon of sea-salt. Bring to a boil, then reduce heat and cook for 12-15 minutes.
  4. Chop the avocado into cubes, remove the stalks from the kale and cut into 2cm chiffonade.
  5. Combine the kale, sweet potato, quinoa, avocado and hazelnut dressing and massage softly with coconut oil. Top with roasted hazelnuts, coconut flakes and goji berries before serving.

Image and Recipe via Sous Style

September 4, 2014

Chicken Pesto Sandwich Recipe

Why wait in line for your lunch when you could prepare a nutritious meal at home? Not only is a chicken pesto sandwich filled with essential protein to keep you full for longer, but can also be packed and prepared the night before. Follow the instructions below for the best sandwich ever!

Ingredients

2 cups shredded chicken breast

1/4 cup Greek yoghurt

Salt and freshly ground pepper to taste

1 baguette, cut into 3-4 equal pieces

2 cups arugula

2 roma tomatoes, thinly sliced

8 ounces mozzarella, sliced

1 cup fresh basil leaves

3 cloves garlic, peeled

3 tablespoons pine nuts

1/3 cup grated Parmesan cheese

Salt and freshly ground black pepper

1/3 cup olive oil

Instructions

  1. For the pesto, combine the basil, garlic, pine nuts and Parmesan cheese into a food processor and mix well. Season with a pinch of salt and pepper before adding a splash of olive oil until emulsified.
  2. Combine chicken strips, 1/2 cup pesto, Greek yoghurt, salt and pepper into a large bowl.
  3. Serve sandwiches on baguette bread with arugula, tomatoes and chicken pesto mixture.

Image and Recipe via Damn Delicious

August 30, 2014

Grilled Peach And Burrata Salad Recipe

Tired of having the same old, plain salad? Spice it up by trying out this grilled peach and burrata recipe, which is simple and easy to recreate. If peach isn’t in season, feel free to use another sweet fruit, which will also work just as well. Onto the recipe!

Ingredients

1 small red onion

1 tbsp olive oil

2 tsp balsamic vinegar

1/4 cup balsamic vinegar

1 tbsp brown sugar

2 peaches or nectarines (sliced in half, pitted)

1 tbsp olive oil

3 cups argula

1 ball burrata cheese

Method

  1. Prepare the caramelised onions by first heating the olive-oil over low heat. Spread them carefully in a single layer across the pan, and let them cook slowly for 20-30 minutes. When onions are brown, add a touch of the balsamic vinegar and cook for just a few more minutes. Then set aside.
  2. For the glaze, combine the balsamic vinegar and brown sugar into a saucepan over medium heat. As the mixture starts to simmer, turn down to a low heat and cook for 10 minutes before setting aside to cool down.
  3. Brush the peaches with olive oil, then heat up a pan over medium heat and sizzle until they are brown. This should only take a few minutes, then set aside.
  4. Layer the argula, peaches and caramelised onions to create the salad. Then slice the burrata into small pieces before adding the balsamic glaze.

Image and Recipe via Two Red Bowls

August 18, 2014
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