Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.
With spring just around the corner take some inspiration from food blogger Arielle Zinn (aka @cocohealth) with this chilli roasted corn and sweet potato salad recipe! “I love making a big salad like this one at the start of the week and keeping it in the fridge for easy meals,” says Arielle of the inspiration behind the dish.
“Add protein of choice like a couple boiled eggs, fish, chicken or tofu and you have a delicious meal in minutes!”
Be sure to share your #WholesomeEeats with @shesaid and @cocohealth on Instagram!
1 medium bunch kale
2 medium-sized sweet potatoes, cubed
4 corn cobs Sprouts (I used snow pea sprouts)
1-2 tsp chilli flakes (depending on heat preferences)
Sea salt (I use Himalayan pink salt)
2 tbsp olive oil
2 tbsp coconut oil (or use more olive oil)
1/2 lemon, juice
1/2 bunch parsley, chopped
Black sesame seeds (optional)
1 can chickpeas (optional)
- Pre-heat oven to 180C fan forced.
- In a bowl, coat and toss corn cobs in 1 tbsp coconut oil (or olive oil), chilli flakes and a good sprinkle of sea salt. In a separate bowl, coat and toss the chopped sweet potato in 1 tbsp coconut oil, cinnamon and paprika.
- Spread corn and sweet potato evenly on a cooking tray and place in oven for approx 30 minutes.
- Whilst the vegetables are roasting, shred the kale and place into a bowl. Coat in the olive oil, lemon juice and a sprinkle of sea salt and massage for a few minutes until the leaves begin to soften.
- Once cooked, remove the roast vegetables from the oven and allow to cool. Mix with all remaining ingredients (sprouts, parsley and chickpeas, if desired) and serve with a sprinkle of black sesame seeds.
Optional: a drizzle of tahini takes the flavours in the salad to the next level! Highly recommended.
If you haven’t tried haloumi before, then you’re just about to love it. This versatile cheese can be grilled, fried and baked to create a multitude of main meals and snacks that taste amazing. We’ve compiled a few of our favourite haloumi dishes below for extra inspiration!
Fig and haloumi canapés
Start by making these delicious canapés made with grilled figs, fresh haloumi, mint and drizzled honey over the top.
Avocado, pumpkin and haloumi quinoa
A serving of healthy quinoa is the perfect way to balance out this lunch or dinner meal. Serve with a few slices of avocado for extra flavour, yum!
Beetroot and haloumi sliders with chilli jam
These mini sliders are a delicious slider to serve with fruity cocktails at home. Lightly toast the bread bunch for extra crunch and serve with fresh arugula.
Baked haloumi cheese rolls
Simply fill your filo pastry with fresh haloumi, twist and bake until golden brown. So quick and easy!
Haloumi and watermelon salad
Try this easy summer salad idea which combines the best of sweet and savoury produce. Serve with fresh red cherries, juicy watermelon and grilled cherry tomatoes with a balsamic glaze.
Zucchini and haloumi fritters
Try these delicious haloumi fritters with fresh zucchini for a healthy meal at any time of the day.
For a healthy meal sans-carbohydrates, try this yummy vegetable stack which is completely grilled. Add some hummus into the base for extra flavour.
Images via Tomayto Tomahto, Nadia Lim, Olive Magazine, Alessandra Zecchini, JLD Web, Gourmet Traveller, Gluten-Free Goddess
Who knew that beets could be so good? This prehistoric food is naturally sweet and contains valuable nutrients to help control high cholesterol, boost energy levels and are essential in a natural detox. Try some of these delicious beetroot salad ideas which make for a light lunch or dinner meal.
Roasted beet salad with feta cheese
Try this colourful salad the next time you want something light and tasty for dinner. Sprinkle some feta cheese over the top, then garnish with lemon juice and cracked black pepper.
Beetroot and spinach salad
Pick some baby spinach leaves straight from the garden to add into this summer salad. Roasted walnuts make for the perfect side to the dish.
Carrot, beetroot and quinoa salad
If you’re a fan of quinoa, make sure to try this salad with beets and spinach. This dish is also vegan and gluten-free, so it’s perfect for everyone!
Beet and apple salad
For something a little sweet to beat 3:30-itis, this apple and beetroot salad makes for the perfect snack. Serve with yummy pistachios sprinkled over the top for added texture.
Chickpea and beetroot salad
To make your salad a little more filling, add a handful of boiled chickpeas before serving with cashews and crumbled goats cheese.
Israeli couscous with beets and walnuts
Create this rainbow salad which takes just minutes to complete from scratch! Serve with fresh dill, lemon juice, parsley and oregano for that authentic taste.
Images via White on Rice Couple, Lush Loves, Cookie and Kate, The Bitten Word, Scrumpdillyicious
Who said healthy salads had to taste boring and lifeless? If you’re looking for a light meal for dinner or lunch, try the following green salads for a tasty and filling option. Use them as inspiration for future meals, or add some tasty fruits and vegetables to make them your own.
Arugula salad with grapes and black pepper vinaigrette
This salad makes for the perfect late afternoon snack since it’s packed with vegetables, a touch of spice and some juicy grapes to fill-up on.
Roasted chickpea bowl with cherry tomatoes
For more of a textured dish, roast a handful of chickpeas and toss some crumbled feta over the top. Finish off with some sliced vegetables and fresh Spanish onion to taste.
Broad bean, mint and ricotta salad
Try and incorporate some broad beans into your salad to give it some extra body for dinner. Our favourite is this one featuring tasty ricotta and mint for that super-fresh taste.
Sweet and spicy cucumber noodle salad
Take it one step further by baking your very own cucumber noodles with the help of a spiralizer. Don’t forget to add some other vegetables and sweet fruits to make this salad one-of-a-kind.
Herbed quinoa garden salad
Finish off with a tasty quinoa salad; an ideal dish if you want to keep it light and fresh. Add some textured lettuce to make it super healthy and crunchy!
Images via Top With Cinnamon, Sassy Kitchen, She Knows, Pinch of Yum
Indulge in a healthy summer salad which is packed with vitamins, nutrients and will also keep you away from snacking.
Experiment with some seasonal fruits, vegetables, and even nuts and grains for a delicious meal which is quick and easy to prepare for lunch or dinner. Try some of the following salads if you need some inspiration tonight.
White bean and avocado salad
Ingredients: tahini, avocado, miso paste, rice vinegar, soy sauce, lime, vegetable broth, broccoli, white beans, olive oil, kale, pumpkin seeds
The only thing you need to do is boil the white beans until tender, then whisk them with the miso sauce. Prepare the vegetables, then serve.
Ingredients: pepitas, flax seeds, poppy seeds, red cabbage, carrots, green pears, mint, walnuts, lemon juice, olive oil, beets
Prep your food processor, then combine the seeds until they are slightly crumbly in texture. Slice the beets, cabbage and carrots, then arrange on a plate to serve with the dressing of your choice.
Roasted sprouts and kale
Ingredients: brussel sprouts, olive oil, sea salt, kale, ground pepper
This is the perfect salad if you’re low on supplies, but still want to create something really tasty. Toss the sprouts with olive oil and salt, then bake in the oven until golden brown. Remove from the heat, and prepare with the rest of the salad.
Red onion salad
Ingredients: red onion, apple cider vinegar, coconut sugar, sea salt
While the name might sound a little off-putting, this salad is actually full of taste and flavour (not to mention that it’s really good for you!). Serve with fresh tahini and mint for extra fresh flavour.
Watermelon tomato salad
Ingredients: watermelon, tomato, cucumber, avocado, mint, olive oil, greens, salt and pepper
We’re finishing off this list with a classic summer salad, featuring fresh and juicy watermelon. Serve with feta cheese cubes, and season with olive oil for some extra texture and flavour. Yum!
What are some of your favourite summer salads?
Images via In My Bowl, Susty Party
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.
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
For the dressing
- In a large skillet, chop up the bacon and fry until crispy. Crumble the bacon and set aside.
- Pour bacon grease into a small pot.
- Add onion and sautee.
- When the onion is clear, add the sugar, apple cider vinegar and dijon mustard.
- Heat the mixture on low heat, whisk while heating.
- Add a pinch of salt and pepper.
- Add the crumbled bacon.
For the salad
- Chop up the strawberries and add them to the spinach in a medium sized bowl.
- Pour the dressing on top, toss, and serve warm.
Image and Recipe courtesy of Vivian and Me
Give your same-old salad a refresh by adding some healthy asparagus. Not only is this vegetable extremely easy to cook (especially for beginners), but it also tastes amazing with just about anything.
Since we can’t deny a delicious egg for lunch or dinner, this recipe is perfect to whip-up if time isn’t on your side – it takes just 10 minutes!
2 tbsp olive oil
50g feta cheese (crumbled or cubed, your choice)
- Wash and trim the ends of the asparagus, then cut the spears in half. Steam for 5 minutes so they still have some of their crunch. Leave them in for longer if you like them overcooked. You can also poach your egg and serve it on top of the asparagus stems.
- Heat the olive oil in a large pan, then add the beaten eggs. Cook for 2 minutes, then add the asparagus.
- Remove the pan from the heat, and serve on a plate with chilli flakes (for an extra hit of flavour), fresh basil, and mint.
Image via Babble
Just because the salad season has nearly passed, doesn’t mean you can’t enjoy an Autumn variation! Zoe Bingley-Pullin’s chicken quinoa salad recipe is the perfect solution to those post-summer blues, and is packed full of vegetables to ensure you meet those daily nutritional requirements.
1 cup tri-colour quinoa
2 cups water
1/4 tsp salt
175g green beans
1 bunch asparagus
1 tablespoon finely chopped parsley leaves
Zest and juice of orange
1 tsp runny honey
1/4 cup extra virgin olive oil
1 tbsp balsamic vinegar
1 x 3 pack chicken breasts
1 tbsp olive oil
- Bring a full kettle to the boil.
- Combine quinoa, water and salt in a small pot. Bring to the boil, cover with a lid, reduce heat to low and simmer for 15 minutes. Remove from heat and let steam, still covered, for a further 5 minutes. Drain any remaining liquid and set aside to cool slightly.
- While the quinoa is cooking, prepare the vinaigrette. Combine parsley, orange zest and juice, honey, olive oil and balsamic vinegar in a small bowl. Mix well, season to taste with salt and pepper and set aside.
- Pat chicken dry with paper towels and slice into steaks. To do this, place your hand flat on top of the chicken breast and use a knife to slice through the middle horizontally to make 2 thin steaks. Heat oil in a large fry-pan on medium heat. Season chicken with salt and pepper and fry in batches until cooked through, 2-3 minutes each side. Set aside to rest for a few minutes, then slice.
- While the chicken is cooking, prepare the remaining salad ingredients. Trim green beans and halve lengthways; trim asparagus ends and cut into 4cm pieces; cut capsicum into thin strips. Set capsicum aside. Place beans and asparagus into a small bowl, cover with boiling water, leave for 1-2 minutes, drain and refresh in cold water.
- Toss all quinoa salad ingredients with chicken and vinaigrette in a large bowl.
- Divide salad between plates and serve.
Recipe courtesy of My Food Bag
Duck confit is a French dish that has been referred to as a ‘work of art’. Marinated with salt and various herbs, once cooked it’s seriously crispy on the outside and tantalisingly tender on the inside.
1kg duck leg (4pcs)
1.5kg duck fat
2 tsp coriander seed
2 tsp fennel seed
2 tsp cumin seed
2 tsp cinnamon powder
1kg rock salt
3tsp Black pepper corn
2 pieces orange zest
2 slices spanish onion
- Mix all the dry herbs, rock salt, black pepper, orange zest and Spanish onion in bowl.
- Marinate duck leg with herb and salt mix for 4-5hours and store in fridge. Rinse then pat dry.
- Preheat the oven to 150c. Place the duck into deep baking tray with melted duck fat (cover with the fat completely) then cover oil surface with the baking paper. Cook for 3-4hours.
- Place the cooked duck in preserving container and cover completely with the cooking fat (can keep refrigerated for up to 3 months).
- Heat the non-stick frying pan and crisp the duck skin for 4-5min, then turn the skin side up place the oven for another 10min.
- For the fennel salad, use slicer to slice the fennel, then drop into water (squeeze lemon juice into water to stop colouring).
- Drain well, then mix with lettuce leafs and orange segment.
- For the dressing, use freshly squeezed lemon juice and extra virgin olive oil, sea salt flakes, freshly grounded black pepper and mix together.
- Mix dressing with salad and serve with duck.
Recipe courtesy of Fitzroy Inn
With the cooler months fast approaching, it’s time to make the most of the salad season while you still can. This blood orange salad recipe is like summer in a bowl: fresh, bright and pairs perfectly with a glass of bubbles!
1 bunch radish
1 punnet baby radish
50 ml white balsamic
1 teaspoon sea salt
500g heirloom tomatoes, randomly sliced
2 blood oranges
¼ cup mint leaves, picked
¼ cup basil leaves, picked
2 balls buffalo mozzarella
- Using a mandolin, finely slice the radish. Halve the baby radish and place both into a bowl with salt and white balsamic. Marinate for 30 minutes.
- Peel the blood oranges with a small knife and remove the segments using a v-cut. Squeeze out the excess juice and retain.
- For the dressing, combine blood orange juice, white balsamic, olive oil and season to taste.
- Strain the liquid from the radish, combine with tomato, orange segments, and herbs. Gently toss with half of the dressing.
- Place onto a serving plate, top with torn mozzarella, remainder of the dressing, cracked pepper and a few more mint leaves.
Recipe via Minchinbury Wines
With the rich flavour and high protein content of duck meat, this dish is the perfect balance of nutritious and delicious. Spiced with star anise, cardamon and cinnamon and topped with a cherry sauce, this recipe is well worth the effort.
4 duck breasts
1 cinnamon quill
½ star anise
2 cardamon pods
2 teaspoon sea salt
1 small fennel bulb
1 small green apple
100g broad beans, blanched and podded
1/4 cup walnut pieces, toasted, roughly chopped
3 spring onions, finely sliced
1/4 cup flat-leaf parsley leaves, roughly chopped
½ cup mint leaves, washed
1 cup fresh cherries, de seeded
50ml red wine vinegar
1 tsp brown sugar
150ml olive oil
- In a dry pan, lightly toast the juniper, anise, cloves, cinnamon, cardamom and pepper.
- When toasted and aromatic, add to a mortar and pestle with the salt and grind to a fine powder.
- Pat the duck breasts dry, score the skin and rub well with the spice mix.
- In a frying pan over medium heat, place the duck breasts skin side down and cook to render the fat for 5 – 7 minutes. Flip breast over, cook for a further 4-5 mins, remove from pan and rest.
- For the salad, shave the fennel and cut the apple into matchsticks. Combine all ingredients into a large bowl, season with salt, cracked pepper, lemon juice and olive oil.
- For the dressing, add all ingredients into a jar, shake well to infuse.
- Place the salad onto a serving plate, slice the duck and place on top. Drizzle with cherry dressing.
Recipe via Minchinbury Wines
If you’re looking for something easy but delicious to whip up for dinner, this grilled peach salad will do the trick. Served with a vanilla, balsamic dressing, the recipe is a balance of sweet and salty and is perfect for when the warmer weather strikes.
½ vanilla pod
150ml balsamic vinegar
1 teaspoon sugar
2 semi ripe peaches
pinch of ground cinnamon
2 lebanese cucumbers, sliced lengthwise with a peeler
1 bunch watercress, picked and soaked in cold water
2 small radicchio lettuce, washed
200g finely sliced prosciutto
Extra virgin olive oil
Sea salt and cracked pepper
- For the dressing, combine ingredients into a small saucepan and reduce by a half. Set aside to cool.
- Halved the peaches and remove the seed.
- Drizzle with olive oil, cinnamon, salt and pepper.
- On a hot grill pan or BBQ, sear the peaches for 1-2 minutes.
- Tear the lettuce into bite sized pieces. Layer ingredients onto a board.
- Drizzle with vanilla balsamic, olive oil and cracked pepper.
- Serve with a crusty loaf of bread.
Recipe courtesy of Minchinbury
Treat yourself to a delicious lunchtime snack of colourful vegetables which are tasty and filling.
Our delicious recipe takes only 2 minutes to prepare, and can be stored in the fridge for an instant lunch or dinner snack. For extra flavour, add a few sliced kalamata olives and sprinkled rocket over the top before with lemon juice before serving.
5 cherry tomatoes (sliced)
1 roma tomato (sliced)
1/4 cup red capsicum
1/4 cup chopped zucchini slices
1/3 cup roasted peppers
1/3 cup kalamata olives (pitted and sliced)
1 cucumber (sliced)
1/2 cup rocket
1/2 lemon (for dressing)
1 tbsp olive oil
Salt and pepper
- Wash and slice all of the vegetables, and place into a large bowl.
- Squeeze the juice from 1/2 a lemon, and season with salt and cracked pepper. Toss well, then serve. Feel free to serve the vegetables raw, or lightly grill the zucchini and red capsicum to enhance their flavour.
Image via National Times
The spicy chilli invites a taste sensation and is ultimately a match made in heaven paired with a cool-cucumber and vinegar topping.
The entire meal takes about 5 minutes to prepare, and is washed down best with a refreshing fruit juice, or a sneaky white wine during the later hours of the evening.
1 tsp peppercorns
1/2 tsp chilli flakes
Splash of lemon juice
1/4 clove of garlic
1 tbsp olive oil
2 tbsp Greek yoghurt
2 cucumbers (sliced)
Pinch of chives
Pinch of parsley
Season with salt and pepper
- Finely chop the cucumbers and set aside. For extra crunch, leave the skin on and slice horizontally.
- Crush the peppercorns and chilli flakes until they have combined. Add the garlic, salt and pepper to taste.
- Add the lemon juice, olive oil, and yoghurt. Mix well, then toss with the cucumber and other herbs for a fresh taste.
Image via Kirbie Cravings
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.
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.
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.
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.
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.
Images via Dashing Dish, Pinterest, How Sweets
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!
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.
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.
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
Since we’re already in the midst of spring, this gives us all an excuse to embrace light and tasty meals in the lead-up to warmer weather. Not only are salads quick and easy to whip-up, but they can be customised to your own individual liking and dietary requirements.
Try this baby kale and honey vinaigrette salad which is perfect for lunch, or even serve as an appetiser or healthy snack between meals.
1 cup baby kale leaves
2 Asian pears, sliced
1 cup black grapes, halved
1/3 cup sugar
1/2 cup walnut halves
1/3 cup Gorgonzola cheese, crumbled
2/3 cup canola oil
1/2 cup honey
1 tablespoon lemon juice
3 tbsp apple cider vinegar
1/2 tsp dry mustard
1/4 tsp white pepper
1.5 tsp salt
1 tablespoon onion
- Start off by candying the walnuts, and place 1/3 cup of sugar to saute in a small pan over medium-high heat. When the sugar starts to melt around the edges, add the walnuts and mix well.
- Stir the nuts around every few seconds to avoid sticking on the base of the pan. Allow the sugar to caramelise, but don’t let it burn. Pour the nuts on a non-stick mat and allow to cool.
- For the dressing, place the rest of the ingredients into a blender and purée.
- In regards to the rest of the salad, toss together the kale, pear slices, graces, Gorgonzola and candied walnuts, then pour the dressing over and toss again.
Image and Recipe via The Kitchen Mccabe
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.
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!
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.
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.
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.
Images via Oh She Glows, Including Cake, Evolution of A Foodie
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.
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
- 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.
- 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.
- 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.
- Chop the avocado into cubes, remove the stalks from the kale and cut into 2cm chiffonade.
- 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
A low-calorie lunch or dinner idea that is low GI yet totally filling – so you won’t be snacking in between meals.
1 cup brown rice
75g canned mixed beans, drained
1/2 cup chopped tomato
1/2 cup chopped cucumber
1 tbsp creamy tahini dressing
- Cook brown rice as per the packet instructions. Drain and rinse to cool.
- Combine bean mix, tomatoes and cucumber.
- Add cooked brown rice.
- Drizzle over the tahini dressing and lightly toss through.
Recipe via The Healthy Mummy
1 cup cooked quinoa
1 cup frozen (thawed) or fresh corn
4 cups skinless cooked chicken, shredded
1/2 avocado, chopped
100g baby spinach leaves
1 tbsp fresh mint, finely chopped
Salt and pepper
1 tbsp olive oil
1/2 lemon, juiced
- In a large bowl, combine quinoa, corn, chicken, avocado, spinach and mint. Season with salt and pepper.
- Drizzle with olive oil and lemon juice. Mix well.
Recipe via The Healthy Mummy
For a healthy meal perfect for dinner or even lunch, why not try your hand at a lentil salad. This dish is high in protein, and can be customised with your favourite vegetables and sides for a unique taste. Store any leftovers in an airtight container and pop into the fridge for tomorrow’s meal.
2 tbsp extra-virgin olive oil
1 red onion, diced
1 carrot, diced
1 stalk celery, diced
1 cup French green lentils, rinsed
Ground salt and black pepper
1 tbsp lemon juice
1/4 tsp red pepper flakes
1/2 cup toasted almonds, chopped
1 cup shredded red cabbage
1 cup fresh herbs (parsley, tarragon, basil or mint)
- Heat 1 tablespoon of extra-virgin olive oil in a saucepan over medium heat.
- Add the onion, carrot and celery, making sure to stir until tender. This should take about 6 minutes.
- Add the lentils then bring to a boil before reducing the heat, and leaving to simmer in the pan.
- After 20 minutes, drain the lentils then season with salt and pepper.
- Whisk together the oil, lemon juice and pepper flakes into a medium bowl. Now add the lentils and toss before serving.
Recipe and Image via Whole Living, Scandi Foodie
An easy meal to prepare after a long day at work or a great summer salad for a weekend lunch, this lentil salad with fill you up and give you the energy you need to power through the rest of your day.
1 can lentils, drained and rinsed
1/3 cup pine nuts, toasted
1/2 cup kalamata olives, pitted and halved
1 punnet cherry tomatoes, halved
100g wild rocket
60g feta, crumbled
1 aubergine (optional)
Salt and pepper
- Place lentils, pine nuts, olives, tomato and rocket in a large bowl and mix well.
- Add dressing of your choice (if any) and toss to combine.
- Divide between two bowls, over a layer of aubergine (optional), top with feta and season with salt and pepper.
Recipe via The Healthy Mummy
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!
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
- 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.
- 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.
- 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.
- 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