Quick & Easy Meal Ideas

Welcome to my Healthy Recipe blog! From time to time I will be featuring healthy, portioned meals from different cookbooks and food recipes from different sites. The good thing about these recipe selections, they are all tried and tested by me! They are satisfyingly delicious to my taste, from quick and easy breakfast picks to in-between snack; from portioned lunches to dinner favs. and of course, some delightful alternative options for desserts and non alcoholic beverages!

Please leave your comments if you like my recipe picks. I'd be happy to hear your views. ENJOY!

THIS WEEK PICKS

BREAKFAST

Quinoa Breakfast Bowl

Total Time: 25 Minutes | 346 calories | 1 Serving

Ingredients:

1 large egg 1/2 cup cooked quinoa 1 tsp olive oil 1/2 cup grape tomatoes 1 dash of sea salt 1 dash grond black pepper, divide use 1/2 cup chopped kale, stems removed 1 clove garlic, finely chopped 1/4 cup chopped fresh basil 1/4 cup mozzarella

Preparation:

1. Bring small saucepan of water to a boil over high heat. 2. Add egg; cook for 6 minutes. Immerse egg in cold water for 1 minute. Peel immediately. Slice in half. Set aside. 3. While is cooking, place cooked quinoa in a medium bowl. Set aside. 4. Heat oil in medium skillet over high heat until fragrant. 5. Add tomatoes, 1 pinch salt, 1 pinch pepper; cook, shaking skillet occasionally for 3 minutes or until tomatoes are blistered. Top quinoa with tomatoes. 6. Reduce heat to medium. Lightly coat skillet with spray. add kale, garlic, remaining pinch of salt & pepper; cook stirring frequently for 2 minutes or until kale is lightly charred. Remove from heat. 7. Top with quinoa with cheese and egg.

Source: Beachbody - FIXATE with Autumn & Bobby Calabrese

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LUNCH

Avocado Tuna Melt Special

Total Time: 15-20 Minutes | 314 Calories | 2 Servings

Ingredients: 4 slices whole wheat/multigrain bread 1 can white chuck albacore tuna, water base, drained 1 tbsp. light mayonnaise 1 dash of dried dill 1 dash garlic powder 1 dash paprika 1 purple shallot, sliced 1 avocado, peeled and sliced 1/2 cup cherry tomatoes, slice in halves 2 slced Swiss cheese Handful of arugula, spinach & cucumber as garnish

Preparation: 1. Preheat oven to 400F 2. Drained tuna; combine the tuna with mayonnaise, dill, onion, garlic and paprika in a medium bowl. Mix them well. 2. Place the 2 bread on a baking sheet. Distribute the avocado slices among the 2 slicwes of bread. 3. Place the tomato slices on top of avocad. Distribute the tuna salad on top of the tomatoes. 4. Place a slice of cheese on top of the tuna. 5. Place the baking sheet in the oven for 5 minutes until sandwich is toasty and cheese is melted. Serve

Source: My Recipe version

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SNACKS

Easy Matcha Chia Pudding

Total Time: 2 hours | 2 Servings

Ingredients:

1/4 cup whole chia seeds (black or white) 1 1/4 cups unsweetened almond milk 2 tbsp plain coconut yogurt or greek yogurt 1 tsp. pure vanilla extract 2 tbsps. pure maple syrup 1 heaping tsp of Match Green Tea powder Optional Garnishes: Coconut yogurt Fresh sliced strawberries/berries of your choice Slivered almonds Preparation:

1. Divide the chia seeds between two small jars or Tupperware containers. 2. Divide the milk, yogurt, vanilla extract, maple syrup and match between the jars/containers. 3. Close the liods tightly and shake the jars/containers for 10-20 seconds. Place in the fridge to set for an hour. 4. After one hour, give the match chia pudding another good shake and place back in the fridge for another hour at minimum. 5. Once chilled and thickened into a pudding copnsistency, top with a dollop of coconut jogurt and fresh berries. Note: Keep match chia pudding in the fridge and consume within 5 days.

Source:Nutrition in the Kitchen

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BEVERAGE

Citrus Peach Cooler Total Time: 25 Minutes | 4 Servings

Ingredients: 2 lemons, juiced; and 1 lemon, sliced 2 limes, juiced; and 1 lime, sliced Handful of ice cubes Peach nectar/Peach juice, 1/3 of a jug Cloudy lemonade, 1/3 of a jug Sparkling water to fill jug 1 cup of straberries/mint to garnish Preparation: 1. Put the juice of 2 lemons and 2limes into a large jug. Add sliced lemon, sliced lime and a handful of ice cubes. 2. Add peach nectar or peach juice to fill about 1/3 of the jug and top up to 2/3 full with cloudy lemonade. 3. Add few sliced straberries and top up with sparkling water and mint sprigs.

Source: Olive Magazine

Cranberry Sangria

Total Time: 10 Minutes | 4 Servings

Ingredients: 1/4 pineapple, peeled thinly sliced, cut into wedges 1/2 small orange, thinly sliced, cut into wedges 1 passion fruit, quartered 2 cups cranberry shoes 2 cups ginger ale 1/2 cup fresh mint leaves 1 cup of pomegranate seeds Handful of ice cubes

Preparation: 1. Divide the ice cubes among 4 serving glasses. Top with the pineapple, orage and passionfruit.

2. Divide the cranberry juice and ginger ale among the glasses. Top with the mint leaves and pomegranate seeds. Tip: You can also make this is a large jug, if you like.

Source: Taste, Australia

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STAY TUNE ON MY NEXT RECIPE PICKS!

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