Healthy Options

Ingredients 500 g beef steak 1 tbsp fish sauce 2 tbsp coconut aminos 1 tbsp lime juice 2 cloves garlic, minced 1 tbsp fresh ginger, minced 12 lettuce leaves 1 carrot, shredded 1 cucumber, sliced Fresh herbs (like mint or cilantro) Method 1. Slice the beef steak into thin strips. 2. Mix fish sauce, coconut […]

Back to School Lunches: Veggie Wraps Ingredients 1 large cucumber, thinly sliced 2 large carrots, grated 1 red bell pepper, sliced 1 avocado, mashed 1 lemon, juiced 2 large tortillas 150 ml hummus 1 cup baby spinach Salt and pepper, to taste Method Start by preparing the vegetables. Cut the cucumber, slice the bell pepper,

Ingredients 2 cups rolled oats 1 cup almond butter 1/4 cup honey 1/2 cup chopped nuts 1/2 cup dried fruit 1/4 cup seeds 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup chocolate chips Method Preheat the oven to 180°C and line a baking dish with parchment paper. In a large bowl,

Ingredients 1 cup idli rice 1 cup pumpkin, chopped ½ cup water 1 teaspoon salt 1 teaspoon mustard seeds ½ teaspoon urad dal 2 tablespoons grated coconut 1 green chili, chopped ¼ cup coriander leaves, chopped ½ cup yogurt Method Soak the idli rice in water for at least 4 hours. Blend the soaked rice

Chickpea and Oats Falafel Recipe Ingredients 1 can (400 g) chickpeas, drained 1 cup rolled oats 1 small onion, chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika Salt, to taste Pepper, to taste Oil, for frying Method 1. Start by blending the chickpeas and rolled oats in

Ingredients 1 cup mixed sprouts 1 tablespoon oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 teaspoon grated ginger 1 medium onion, finely chopped 1 large tomato, chopped 1 teaspoon chili powder 1 teaspoon turmeric powder Salt to taste Method Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds,

Ingredients 1 onion, chopped 2 carrots, diced 2 celery stalks, diced 4 garlic cloves, minced 1 zucchini, diced 1 can (400 g) diced tomatoes 1 liter vegetable broth 1 teaspoon dried oregano Salt and pepper to taste 2 cups spinach, roughly chopped Method Heat a large pot over medium heat. Add the onion, carrots, and

Baked Plantain Chips Ingredients 2 green plantains 60 ml olive oil 1 tsp sea salt 1 tsp garlic powder 1 tsp paprika Method 1. Preheat the oven to 200°C (400°F). 2. Peel the plantains and slice them thinly using a sharp knife or a mandoline. 3. Place the slices in a bowl and pour in

Ingredients 1 cup ancient grains 1 ½ cups water 1 tablespoon olive oil 1 tablespoon lemon juice 1 teaspoon honey 1 teaspoon Dijon mustard 2 cups arugula ½ cup cherry tomatoes, halved ¼ cup toasted almonds Salt and pepper to taste Method 1. Rinse the ancient grains under cold water. 2. In a pot, combine

Garlic Kale Recipe Ingredients 2 tablespoons olive oil 2 cloves garlic, minced 1 bunch kale, stems removed and leaves chopped ½ teaspoon salt ¼ teaspoon red pepper flakes (optional) 1 tablespoon lemon juice ¼ cup grated Parmesan cheese (optional) Freshly ground black pepper to taste Method Heat olive oil in a large pan over medium

Ingredients 1 cup quinoa 2 cups vegetable broth 1 tablespoon olive oil 1 onion, diced 2 carrots, diced 2 cloves garlic, minced 1 zucchini, chopped 1 teaspoon dried oregano Salt and pepper, to taste 1 cup spinach, roughly chopped Method Rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring

Ingredients 500 g Brussels sprouts 4 tbsp olive oil 3 tbsp miso paste 2 tbsp maple syrup 1 tbsp rice vinegar 2 tbsp water 1 tsp sesame oil 1 tbsp sesame seeds Salt to taste Pepper to taste Method Preheat the oven to 220°C. Trim the Brussels sprouts and cut them in half. Place them