Delicious? Check! Nutritious? Check! Easy to make at home? You bet! We met with a professional nutritionist and picked these healthy recipes to help you on your healthy journey!
These recipes were shared with us by the professionals at JK NUTRITION – Simple Nutritious Recipes.
Which is your favourite?
1. SUPER GREEN SMOOTHIE (serves 1)
1 handful of spinach
2-inch piece of cucumber
1/2 an avocado
4 slices of pineapple
Optional teaspoon of spirulina or wheatgrass powder
Add all ingredients to your blender, pour over coconut, almond or any milk of choice, and blend!
2. COCONUT BUCKWHEAT GRANOLA (makes 1 large jar)
2Cups buckwheat grouts (can blend for a finer finish or keep whole for a crunchier granola)
1Cup desiccated coconut
1/2Cup chia seeds
1/2Cup pumpkin seeds
1/2Cup coconut flakes
6Tablespoons coconut oil
Pinch of pink Himalayan sea salt
Mix all ingredients together in a baking tray, melt the coconut oil in a pan and pour over your mixture, then straight in the oven for 40mins or until slightly crisp and golden!
3. OVEN BAKED SALMON, SWEET POTATO WEDGES & GREENS (serves 1-2)
1-2 pieces of wild salmon
2-3 sweet potatoes
Greens of choice: spinach, broccoli, asparagus, kale, peas
Drizzle of olive oil
4-5Tablespoons coconut oil
Salt, pepper, oregano
Place foil on a baking tray and drizzle the salmon with olive oil, salt, pepper and oregano, squeeze half a lemon and place a few thinly cut slices of lemon on top –set aside. Cut the sweet potatoes (skin on) into wedges, place on a baking tray, melt your coconut oil and drizzle all over the potatoes, add salt and pepper and place in the oven for 40-50mins depending on how crispy you like them! In the mean time sauté your greens in a pan with some olive oil salt and pepper and leave on a low heat until cooked through. 10mins before the potatoes are due to come out place your salmon in the oven and bake for the remaining time!
4. INDIAN SPICED CHICKEN BREASTS & VEGGIES (serves 2-3)
2 free range or organic chicken breasts
2-3 sweet potatoes
2 red peppers
1 brown onion
4-5 garlic cloves
1 red chilli
For the sauce: 1Tablespoon coconut oil, 1 organic chicken stock cube, 1Teaspoon coriander seeds, mustard seeds, cumin seeds, turmeric, 1 bay leaf, salt & pepper, 1 lemon squeezed
Cut the chicken into bite sized pieces, cut the sweet potatoes and red peppers into 3cm cubes, finely slice the carrots, onion, garlic and chilli –place everything onto a baking tray. Blend all the spice ‘seeds’ in a blender and sauté in a pan with all other sauce ingredients until fragrant –add water as you go to create a smooth paste –pour paste over all ingredients in the baking tray and place in the oven to bake for 45mins.
5. A SPICY LENTIL CURRY (serves 4)
1Cup red lentils
1 red onion
4 garlic cloves
1-inch piece of ginger
1-2 mild red chillies (depending on how hot you like it!)
1 bunch of coriander
1 tube tomato paste
1 tin coconut milk
Spices: 1Tablespoon turmeric, cumin, curry powder, garam masala, 1Teaspoon fennel seeds, 2 bay leaves, 3-4 curry leaves, salt & pepper
Soak your lentils for 1 hour prior to cooking. Finely chop the onion, garlic, ginger and chillies –sauté until soft. Finely chop the coriander stalks leaving the leaves to one side for now –add to the pan along with all spices and sauté until fragrant adding water when necessary to create a paste. Add your tomato paste, coconut milk and squeezed limes. Add your lentils or to the pan –make sure your mixture comes slightly above the lentils –add more water if necessary here –bring to the boil and then let simmer for 20mins until lentils are soft. Turn the pan off, add your coriander leaves and your done! Serve with rice, quinoa, or simply have alone.
There you have it – five nutritionist-approved recipes to delight your tastebuds and kickstart your metabolism. Which are you going to try first?