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  • Josie Barnes

Easy Healthy Dinner Recipes. The Best, Quick Dinners

Updated: Nov 22, 2023


In this blog post, we're going to cut straight to the chase and delve into some recipes for quick and easy (but more importantly, healthy dinners. These are perfect if you are watching your waistline or trying to lose weight, these healthy recipes are perfect for busy weeknights and are a great way to eat healthy without the hassle. We have separated these healthy dinner recipes into different sections depending if you want chicken, vegetarian, seafood etc. Just click on the relevant link and you'll be taken to that section of this article. If you like this page, please share it to help spread the love! TIPS - to make the dinners healthier, use brown rice (or farro) instead of normal rice. Whole grains are extremely healthy and these easy recipes are simple to follow. Olive oil is healthy (good for you but also high in calories) but try something like safflower oil (you can buy this in the supermarkets) to make the recipes healthier. You can also buy low carb pasta which helps the whole healthy eating thing, so feel free to play along and substitute some ingredients. If you can add black beans or sweet potatoes to any of these dishes, you are on a winner with your healthy eating! Also remember, some of the recipes below use a touch of cream. Just bear in mind that a bit of cream isn't too bad between you for dinner; most people think 'cream' and 'I can't use that', but you can remembering that you are serving multiple people so the actual cream content per person is less. Also, a recent study actually found cream can help with weight loss if you use a small amount, but use low fat cream as an alternative to be healthier if you wish. Right, here goes! Here is your definitive guide to easy healthy dinner ideas. Lots of love from the DietPills.com.au team :) In this blog post: Videos - 20 healthy meals in one hour Easy midweek dinners Recipes By clicking on the blue header for each section, it takes you straight there as opposed to scrolling through all the recipes.


One-Pan Lemon Herb Chicken and Vegetables Creamy Lemon Chicken with Spinach Chicken Stir-Fry with Vegetables Baked Chicken Fajita Bowls Chicken Piccata with Angel Hair Pasta Chicken and Vegetable Curry Chicken and Avocado Quesadillas Chicken and Mango Salad Chicken and Mushroom Skillet Honey Garlic Chicken with Roasted Vegetables


Prawn and Vegetable Stir-Fry

Prawn and Mango Salad with Coriander and Lime

Prawn and Zucchini Noodles with Lemon Garlic Sauce Prawn and Mushroom Risotto

Prawn and Pineapple Curry

Prawn and Avocado Salad with Lemon Vinaigrette Prawn and Asparagus Pasta with Light Pesto Sauce Prawn and Mango Skewers with Spicy Peanut Sauce

Prawn and Coconut Curry with Sweet Potato Prawn and Edamame Salad with Ginger-Sesame Dressing


BBQd Lamb Chops with Lemon Herb Marinade Lamb and Vegetable Stir-Fry with chilli Lamb and Apricot Tagine Slow Cooker Lamb Curry Lamb and Vegetable Kebabs with Lemon Herb Marinade

Lamb Meatballs with Mint Yogurt Sauce

Lamb and Potato Irish Stew

Lamb and Zucchini Fritters with Greek Yogurt Dip

Lamb and Chickpea Tagine

Lamb and Vegetable Stuffed Peppers




Honey Garlic Beef Stir-Fry

Beef and Broccoli with Ginger-Soy Sauce

Beef and Vegetable Kebabs with Teriyaki Sauce Beef and Potato Hash Beef and Black Bean Chilli Beef and Mushroom Skillet

Beef and Tomato Risotto Beef and Noodle Stir-Fry with Hoisin Sauce

Beef and Broccoli Quesadillas Beef and Vegetable Lo Mein



Vegetarian Recipes Creamy Pumpkin Pasta with Spinach and Parmesan Vegan Black Bean Burgers with Sweet Potato Fries

Lemony Chickpea Quinoa Salad with Grilled Vegetables Vegetarian Stuffed Peppers with Brown Rice and Black Beans

Vegetarian Pad Thai with Tofu and Peanut Sauce Creamy Tomato Tortellini Soup with Spinach Vegetarian Chilli with Cornbread Creamy Tomato Tortellini Soup with Spinach

Easy Healthy Seafood Dinners Baked Salmon with Lemon and Dill

Pan-Seared Scallops with Butternut Squash Puree

Grilled King Prawn Skewers with Mediterranean Marinade

Baked Cod with Herbed Tomato Salsa Tasty Shrimp Scampi

Baked Lemon Garlic Salmon with Roasted Asparagus

Pan-Seared Sea Scallops with Coriander Lime Butter

Grilled Tuna Steaks with Mango Salsa

Baked Cod with Lemon Butter Sauce

Delicious Seafood Pasta with Sun-Dried Tomatoes and Spinach Vegan Dinner Recipes for the Nut Munchers Butternut Squash and Chickpea Curry with Coconut Milk

Lemony Chickpea Quinoa Salad with Grilled Vegetables

Creamy Pumpkin Pasta with Spinach and Parmesan

Vegan Stuffed Peppers with Brown Rice and Black Beans

Vegan Pad Thai with Tofu and Peanut Sauce

Vegan Buddha Bowl with Roasted Vegetables and Tahini Dressing

Vegan Chilli with Cornbread

Vegan Stir-Fry with Tofu and Vegetables Vegan Lentil Soup with Lemon and Dill Vegan Black Bean Burgers with Avocado and Spicy Mayo



Whilst not officially part of this easy, healthy dinner recipes' post, the above video also has some good tips and advice!


Recipe image
The Recipes Start Here!

Healthy Chicken Dinners


1. One-Pan Lemon Herb Chicken and Vegetables

Ingredients:

  • 2 boneless, skinless chicken breasts (150g each)

  • 1 tablespoon olive oil

  • 1 lemon, thinly sliced

  • 1/2 cup cherry tomatoes

  • 1/2 cup broccoli florets

  • 1/4 cup chopped onion

  • 1/4 cup chopped fresh basil

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).

  2. In a large bowl, toss chicken with olive oil, lemon slices, tomatoes, broccoli, onion, basil, salt, and pepper.

  3. Spread the chicken and vegetables on a baking sheet.

  4. Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender.


2. Creamy Lemon Chicken with Spinach

Ingredients:

  • 2 boneless, skinless chicken breasts (150g each)

  • 1 tablespoon olive oil

  • 1 shallot, minced

  • 2 cloves garlic, minced

  • 1/4 cup white wine

  • 1/2 cup chicken broth

  • 1/4 cup heavy cream (use low fat or light cream if you prefer)

  • 2 tablespoons fresh lemon juice

  • 1/4 teaspoon dried oregano

  • Salt and pepper to taste

  • 4 cups baby spinach

Instructions:

  1. Season chicken breasts with salt and pepper.

  2. Heat olive oil in a large skillet over medium heat.

  3. Cook chicken for 5-7 minutes per side, or until cooked through.

  4. Transfer chicken to a plate and set aside.

  5. In the same skillet, add shallot and garlic and cook for 30 seconds, or until fragrant.

  6. Deglaze the pan with white wine and simmer for 1 minute.

  7. Stir in chicken broth, heavy cream, lemon juice, and oregano.

  8. Bring to a simmer and cook for 5 minutes, or until sauce thickens.

  9. Stir in spinach and cook for 1-2 minutes, or until wilted.

  10. Return chicken to the skillet and cook for 1 minute, or until heated through.

  11. Serve immediately.


3. Chicken Stir-Fry with Vegetables

Ingredients:

  • 1 tablespoon olive oil

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

  • 1 onion, sliced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 cup broccoli florets

  • 1/2 cup snow peas

  • 1/4 cup soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet or wok over medium-high heat.

  2. Add chicken and cook for 5-7 minutes, or until cooked through.

  3. Remove chicken from the pan and set aside.

  4. Add onion, bell peppers, broccoli, and snow peas to the pan and cook for 5-7 minutes, or until vegetables are tender-crisp.

  5. In a small bowl, whisk together soy sauce, rice vinegar, honey, salt, and pepper.

  6. Pour the sauce over the vegetables and stir to coat.

  7. Return chicken to the pan and stir to combine.

  8. Serve immediately.


4. Baked Chicken Fajita Bowls

Ingredients:

  • 1 tablespoon olive oil

  • 1 pound boneless, skinless chicken breasts, cut into strips

  • 1 onion, sliced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 cup cooked brown rice

  • 1/2 cup guacamole

  • 1/4 cup sour cream

  • 1/4 cup salsa

  • Shredded lettuce, for garnish

  • Chopped coriander, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).

  2. Heat olive oil in a large skillet over medium-high heat.

  3. Add chicken and cook for 5-7 minutes, or until cooked through.

  4. Transfer chicken to a baking sheet.

  5. Add onion, bell peppers, and remaining olive oil to the skillet and cook for 5-7 minutes, or until vegetables are tender-crisp.

  6. Spread the vegetables over the chicken.

  7. Bake for 10-15 minutes, or until heated through.

  8. To assemble the bowls, divide rice among four bowls.

  9. Top with chicken, vegetables, guacamole, sour


5. Chicken Piccata with Angel Hair Pasta


Ingredients:

  • 2 boneless, skinless chicken breasts (150g each)

  • 1/4 cup all-purpose flour

  • Salt and pepper to taste

  • 1 tablespoon olive oil

  • 1 lemon, thinly sliced

  • 1/4 cup capers, drained

  • 1/4 cup chicken broth

  • 1/4 cup white wine

  • 1/4 cup heavy cream

  • 1 tablespoon chopped fresh parsley

  • 1 pound angel hair pasta

  • Parmesan cheese, for garnish

Instructions:

  1. Pound chicken breasts to 1/4-inch thickness.

  2. Season chicken with salt and pepper.

  3. Dredge chicken in flour, shaking off any excess.

  4. Heat olive oil in a large skillet over medium heat.

  5. Cook chicken for 4-5 minutes per side, or until cooked through.

  6. Remove chicken from the pan and set aside.

  7. In the same skillet, add lemon slices, capers, chicken broth, and white wine.

  8. Bring to a simmer and cook for 5 minutes, or until sauce thickens.

  9. Stir in heavy cream and parsley.

  10. Return chicken to the pan and cook for 1 minute, or until heated through.

  11. Serve with angel hair pasta and Parmesan cheese.


6. Chicken and Vegetable Curry

Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon curry powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon turmeric

  • 1 (14-ounce) can diced tomatoes

  • 1 (14-ounce) can coconut milk

  • 1 pound boneless, skinless chicken breasts, cooked and shredded

  • 1 cup cooked brown rice

  • Chopped coriander, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat.

  2. Add onion and cook for 5 minutes, or until softened.

  3. Add garlic, curry powder, cumin, and turmeric and cook for 1 minute, or until fragrant.

  4. Stir in diced tomatoes and coconut milk.

  5. Bring to a simmer and cook for 10 minutes, or until thickened.

  6. Stir in shredded chicken and brown rice.

  7. Serve immediately, garnished with coriander.


7. Chicken and Avocado Quesadillas


Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 pound boneless, skinless chicken breasts, cooked and shredded

  • 1/2 cup chopped avocado

  • 1/4 cup salsa

  • 1/4 cup shredded cheese

  • 4 tortillas

Instructions:

  1. Heat olive oil in a large skillet over medium heat.

  2. Add onion and cook for 5 minutes, or until softened.

  3. Add garlic and cook for 30 seconds, or until fragrant.

  4. Stir in shredded chicken, avocado, salsa, and cheese.

  5. Warm each tortilla in a skillet over medium heat.

  6. Divide the chicken mixture evenly between two tortillas.

  7. Fold each tortilla in half and cook for 2-3 minutes per side, or until golden brown and cheese is melted.

  8. Cut each quesadilla into wedges and serve immediately.


8. Chicken and Mango Salad


Ingredients:

  • 1 pound boneless, skinless chicken breasts, cooked and shredded

  • 1 mango, diced

  • 1 avocado, diced

  • 1/2 cup chopped red onion

  • 1/4 cup chopped coriander

  • 2 tablespoons lime juice

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • Salad greens, for serving

Instructions:

  1. In a large bowl, combine shredded chicken, mango, avocado, red onion, coriander, lime juice, olive oil, salt, and pepper.

  2. Toss to coat.

  3. Serve over salad greens.


9. Chicken and Mushroom Skillet


Ingredients:

  • 1 tablespoon olive oil

  • 1 pound (approx 500g) boneless, skinless chicken breasts, cut into strips

  • 1 onion, sliced

  • 1 cup sliced mushrooms

  • 2 cloves garlic, minced

  • 1/2 cup chicken broth

  • 1 tablespoon chopped fresh parsley

  • Salt and pepper to taste

  • 1/2 pound pasta

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.

  2. Add chicken strips and cook for 5-7 minutes, or until cooked through.

  3. Remove chicken from the pan and set aside.

  4. Add onion and mushrooms to the pan and cook for 5-7 minutes, or until softened and mushrooms are browned.

  5. Add garlic and cook for 30 seconds, or until fragrant.

  6. Stir in chicken broth and bring to a simmer.

  7. Cook for 5 minutes, or until sauce thickens slightly.

  8. Stir in chopped parsley and season with salt and pepper to taste.

  9. Cook pasta according to package directions.

  10. Drain pasta and add to the skillet with the chicken and sauce.

  11. Toss to coat and serve immediately.


10. Honey Garlic Chicken with Roasted Vegetables


Ingredients:

  • 1 pound (500g ish) boneless, skinless chicken breasts

  • 1/4 cup honey

  • 2 tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame oil

  • 1 clove garlic, minced

  • 1 teaspoon grated ginger

  • 1/2 cup broccoli florets

  • 1/2 cup carrots, peeled and cut into 1-inch pieces

  • 1/4 cup red onion, thinly sliced

Instructions:

  1. Preheat oven to 400°F (200°C).

  2. In a large bowl, combine chicken breasts, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger.

  3. Toss to coat and marinate for at least 30 minutes.

  4. Spread broccoli, carrots, and red onion on a baking sheet.

  5. Arrange the marinated chicken breasts on top of the vegetables.

  6. Bake for 25-30 minutes, or until chicken is cooked through and vegetables are tender.

  7. Serve immediately.




Healthy Dinner Recipes with Prawns


1. Prawn and Vegetable Stir-Fry

Ingredients:

  • 1 tablespoon olive oil

  • 500 grams prawns, peeled and deveined

  • 1 onion, sliced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 cup broccoli florets

  • 1/2 cup snow peas

  • 1/4 cup soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet or wok over medium-high heat.

  2. Add prawns and cook for 2-3 minutes per side, or until pink and cooked through.

  3. Remove prawns from the pan and set aside.

  4. Add onion, bell peppers, broccoli, and snow peas to the pan and cook for 5-7 minutes, or until vegetables are tender-crisp.

  5. In a small bowl, whisk together soy sauce, rice vinegar, honey, salt, and pepper.

  6. Pour the sauce over the vegetables and stir to coat.

  7. Return prawns to the pan and stir to combine.

  8. Serve immediately over rice or noodles.

2. Prawn and Mango Salad

Ingredients:

  • 500 grams prawns, peeled and cooked

  • 1 mango, diced

  • 1 avocado, diced

  • 1/2 cup chopped red onion

  • 1/4 cup chopped coriander

  • 2 tablespoons lime juice

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • Salad greens, for serving

Instructions:

  1. In a large bowl, combine cooked prawns, mango, avocado, red onion, coriander, lime juice, olive oil, salt, and pepper.

  2. Toss to coat.

  3. Serve over salad greens.


3. Prawn and Zucchini Noodles with Lemon Garlic Sauce


Ingredients:

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1/2 teaspoon crushed red pepper flakes

  • 500 grams prawns, peeled and deveined

  • 1 zucchini, spiralized into noodles

  • 1/4 cup chopped fresh parsley

  • 1/4 cup grated Parmesan cheese

  • Salt and pepper to taste

  • 2 tablespoons lemon juice

Instructions:

  1. Heat olive oil in a large skillet over medium heat.

  2. Add garlic and red pepper flakes and cook for 30 seconds, or until fragrant.

  3. Add prawns and cook for 2-3 minutes per side, or until pink and cooked through.

  4. Add zucchini noodles and cook for 3-4 minutes, or until softened.

  5. Stir in chopped parsley, Parmesan cheese, salt, and pepper.

  6. Drizzle with lemon juice and toss to coat.

  7. Serve immediately.

4. Prawn and Mushroom Risotto

Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 1 cup sliced mushrooms

  • 2 cloves garlic, minced

  • 1/2 cup Arborio rice

  • 4 cups chicken broth

  • 500 grams prawns, peeled and deveined

  • 1/4 cup chopped fresh parsley

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large saucepan over medium heat.

  2. Add onion and mushrooms and cook for 5-7 minutes, or until softened.

  3. Add garlic and cook for 30 seconds, or until fragrant.

  4. Add rice and stir to coat with the mushrooms and onions.

  5. Gradually add chicken broth, stirring constantly, until the rice is cooked through and creamy, about 20 minutes.

  6. Stir in prawns and cook for 2-3 minutes per side, or until pink and cooked through.

  7. Stir in chopped parsley and season with salt and pepper to taste.

  8. Serve immediately.


5. Prawn and Pineapple Curry

Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon curry powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon turmeric

  • 1 (400ml) can coconut milk

  • 500 grams prawns, peeled and deveined

  • 1 (250g) can pineapple chunks, drained

  • 1/4 cup chopped fresh coriander

  • Salt and pepper to taste

  • Cooked rice or noodles, for serving

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat.

  2. Add onion and cook for 5-7 minutes, or until softened.

  3. Add garlic, curry powder, cumin, and turmeric and cook for 1 minute, or until fragrant.

  4. Stir in coconut milk and bring to a simmer.

  5. Add prawns and cook for 2-3 minutes per side, or until pink and cooked through.

  6. Stir in pineapple chunks and chopped coriandercoriander.

  7. Season with salt and pepper to taste.

  8. Serve over cooked rice or noodles.

6. Prawn and Avocado Salad with Lemon Vinaigrette

Ingredients:

  • 300g prawns, peeled and cooked

  • 1 ripe avocado, diced

  • 1/2 cucumber, thinly sliced

  • 1/4 cup chopped red onion

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • 1/2 teaspoon Dijon mustard

  • Salt and pepper to taste

  • Salad greens, for serving

Instructions:

  1. In a large bowl, combine cooked prawns, avocado, cucumber, and red onion.

  2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.

  3. Pour the vinaigrette over the salad and toss to coat.

  4. Serve over salad greens.

7. Prawn and Asparagus Pasta with Light Pesto Sauce

Ingredients:

  • 1 tablespoon olive oil

  • 1 bunch asparagus, trimmed and cut into 1-inch pieces

  • 2 cloves garlic, minced

  • 300g prawns, peeled and deveined

  • 1/4 cup light pesto

  • 1/4 cup chopped fresh basil

  • Salt and pepper to taste

  • 1 pound pasta

Instructions:

  1. Cook pasta according to package directions.

  2. While pasta is cooking, heat olive oil in a large skillet over medium heat.

  3. Add asparagus and cook for 3-4 minutes, or until tender-crisp.

  4. Add garlic and prawns and cook for 2-3 minutes per side, or until prawns are pink and cooked through.

  5. In a small bowl, combine light pesto, chopped basil, salt, and pepper.

  6. Drain pasta and add to the skillet with the prawns and asparagus.

  7. Toss with the pesto sauce until well coated.

  8. Serve immediately.

8. Prawn and Mango Skewers with Spicy Peanut Sauce

Ingredients:

  • 300g prawns, peeled and deveined

  • 1 mango, diced

  • 1 red bell pepper, sliced

  • 1/4 cup chopped coriander

  • 1 tablespoon olive oil

  • 1 tablespoon peanut butter

  • 1 tablespoon soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon chili garlic sauce

  • Salt and pepper to taste

Instructions:

  1. Preheat grill or grill pan to medium-high heat.

  2. Thread prawns, mango chunks, and bell pepper slices onto skewers.

  3. Brush skewers with olive oil.

  4. Grill for 4-5 minutes per side, or until prawns are cooked through and vegetables are tender.

  5. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, chili garlic sauce, salt, and pepper.

  6. Serve grilled skewers with spicy peanut sauce for dipping.

9. Prawn and Coconut Curry with Sweet Potato

Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon curry powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon turmeric

  • 1 (400ml) can coconut milk

  • 1 sweet potato, peeled and diced

  • 300g prawns, peeled and deveined

  • 1/4 cup chopped fresh coriander

  • Salt and pepper to taste

  • Cooked rice, for serving

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat.

  2. Add onion and cook for 5-7 minutes, or until softened.

  3. Add garlic, curry powder, cumin, and turmeric and cook for 1 minute, or until fragrant.

  4. Stir in coconut milk and bring to a simmer.

  5. Add sweet potato and cook for 10-15 minutes, or until tender.

  6. Add prawns and cook for 2-3 minutes per side, or until pink and cooked through.

  7. Stir in chopped coriander and season with salt and pepper to taste.

  8. Serve over cooked rice.


10. Prawn and Edamame Salad with Ginger-Sesame Dressing

Ingredients:

  • 300 grams cooked prawns, peeled and deveined

  • 1 cup cooked edamame

  • 1/2 cucumber, thinly sliced

  • 1/4 cup chopped red onion

  • 2 tablespoons soy sauce

  • 1 tablespoon honey

  • 1 tablespoon sesame oil

  • 1 tablespoon rice vinegar

  • 1 teaspoon grated ginger

  • 1/2 teaspoon toasted sesame seeds

  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine cooked prawns, edamame, cucumber, and red onion.

  2. In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, grated ginger, and toasted sesame seeds.

  3. Pour the dressing over the salad and toss to coat.

  4. Season with salt and pepper to taste.

  5. Serve immediately.


Healthy Recipes including Lamb


1. BBQd Lamb Chops with Lemon Herb Marinade

Ingredients:

  • 4 lamb chops (about 150g each)

  • 1 tablespoon olive oil

  • 1 lemon, juiced

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • Salt and pepper to taste

Instructions:

  1. In a small bowl, whisk together olive oil, lemon juice, oregano, thyme, salt, and pepper.

  2. Place lamb chops in a shallow dish and pour the marinade over them.

  3. Marinate for at least 30 minutes, or up to 4 hours.

  4. Preheat grill or grill pan to medium-high heat.

  5. Grill (or BBQ) lamb chops for 3-4 minutes per side, or until cooked through to your liking. BBQ is better for a bit of char.

2. Lamb and Vegetable Stir-Fry with chilli

Ingredients:

  • 1 tablespoon olive oil

  • 500 grams lamb shoulder, cut into bite-sized pieces

  • 1 onion, sliced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 cup broccoli florets

  • 1/2 cup snow peas

  • 1/4 cup soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey

  • One fresh red chilli finely chopped

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet or wok over medium-high heat.

  2. Add lamb and cook for 5-7 minutes, or until cooked through.

  3. Remove lamb from the pan and set aside.

  4. Add onion, bell peppers, chilli, broccoli, and snow peas to the pan and cook for 5-7 minutes, or until vegetables are tender-crisp.

  5. In a small bowl, whisk together soy sauce, rice vinegar, honey, salt, and pepper.

  6. Pour the sauce over the vegetables and stir to coat.

  7. Return lamb to the pan and stir to combine.

  8. Serve immediately over rice or noodles.


3. Lamb and Apricot Tagine

Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground turmeric

  • 500 grams lamb shoulder, cut into bite-sized pieces

  • 1 (400ml) can diced tomatoes

  • 1/2 cup dried apricots, chopped

  • 1/4 cup chopped fresh coriander

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot or tagine over medium heat.

  2. Add onion and cook for 5-7 minutes, or until softened.

  3. Add garlic, cumin, coriander, and turmeric and cook for 1 minute, or until fragrant.

  4. Add lamb and cook for 5-7 minutes, or until browned on all sides.

  5. Stir in diced tomatoes, dried apricots, and chopped coriander.

  6. Bring to a simmer and cook for 1 hour, or until lamb is tender.

  7. Season with salt and pepper to taste.

  8. Serve over couscous or rice.

4. Slow Cooker Lamb Curry

Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon curry powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon turmeric

  • 500 grams lamb shoulder, cut into bite-sized pieces

  • 1 (400ml) can coconut milk

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat.

  2. Add onion and cook for 5-7 minutes, or until softened.

  3. Add garlic, curry powder, cumin, and turmeric and cook for 1 minute, or until fragrant.

  4. Add lamb and cook for 5-7 minutes, or until browned on all sides.

  5. Transfer the lamb and the onion mixture to a slow cooker.

  6. Pour in coconut milk and season with salt and pepper to taste.

  7. Cook on low for 6-8 hours, or until lamb is tender.

  8. Serve over rice or noodles.

5. Lamb and Vegetable Kebabs with Lemon Herb Marinade

Ingredients:

  • 500 grams lamb shoulder, cut into 1-inch cubes

  • 1 onion, cut into wedges

  • 1 red bell pepper, cut into wedges

  • 1 green bell pepper, cut into wedges

  • 1/4 cup chopped fresh coriander

  • 1 tablespoon olive oil

  • 1 lemon, juiced

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine lamb, onion, bell peppers, and coriander.

  2. In a small bowl, whisk together olive oil, lemon juice, oregano, thyme, salt, and pepper.

  3. Pour the marinade over the lamb and vegetables.

  4. Marinate for at least 30 minutes, or up to 4 hours.

  5. Preheat grill or grill pan to medium-high heat.

  6. Thread the marinated lamb and vegetables onto skewers.

  7. Grill for 10-12 minutes, turning once, or until cooked through.

  8. Serve immediately.


6. Lamb Meatballs with Mint Yogurt Sauce


Ingredients:

  • 500 grams ground lamb

  • 1/2 cup chopped onion

  • 1/4 cup chopped fresh parsley

  • 1/4 cup chopped fresh mint

  • 1 egg

  • 1/2 cup bread crumbs

  • Salt and pepper to taste

For the mint yogurt sauce:

  • 1 cup plain yogurt (use low fat yoghurt to be even healthier)

  • 1/4 cup chopped fresh mint

  • 1 clove garlic, minced

  • 1 tablespoon lemon juice

  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine ground lamb, onion, parsley, mint, egg, and bread crumbs.

  2. Season with salt and pepper to taste.

  3. Roll the mixture into meatballs.

  4. Heat olive oil in a large skillet over medium heat.

  5. Cook the meatballs for 5-7 minutes, or until browned on all sides.

  6. In a small bowl, whisk together yogurt, mint, garlic, lemon juice, salt, and pepper.

  7. Serve the meatballs with the mint yogurt sauce.

7. Lamb and Potato Irish Stew


Ingredients:

  • 1 tablespoon olive oil

  • 500 grams lamb shoulder, cut into bite-sized pieces

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 cup Guinness (or stout/dark ale)

  • 1 tablespoon tomato paste

  • 1 teaspoon dried rosemary

  • 1/2 teaspoon dried thyme

  • 2 cups diced potatoes

  • 1 cup beef broth

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat.

  2. Add lamb and cook for 5-7 minutes, or until browned on all sides.

  3. Add onion and cook for 5-7 minutes, or until softened.

  4. Add tomato paste, garlic, rosemary, and thyme and cook for 1 minute, or until fragrant.

  5. Stir in diced potatoes, Guinness and beef broth.

  6. Bring to a simmer and cook for 1 hour, or until potatoes are tender.

  7. Season with salt and pepper to taste.

  8. Serve in a bowl with a wedge of fresh bread if you wish.


8. Lamb and Zucchini Fritters with Greek Yogurt Dip


Ingredients:

  • 500 grams ground lamb

  • 1 zucchini, grated

  • 1/2 cup chopped onion

  • 1/4 cup chopped fresh parsley

  • 1/4 cup grated Parmesan cheese

  • 1 egg

  • Salt and pepper to taste

For the Greek yogurt dip:

  • 1 cup plain yogurt

  • 1/4 cup chopped fresh cucumber

  • 1 tablespoon chopped fresh dill

  • 1 clove garlic, minced

  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine ground lamb, zucchini, onion, parsley, Parmesan cheese, egg, salt, and pepper.

  2. Heat olive oil in a large skillet over medium heat.

  3. Drop spoonfuls of the lamb mixture into the skillet and cook for 5-7 minutes per side, or until browned and cooked through.

  4. In a small bowl, whisk together yogurt, cucumber, dill, garlic, salt, and pepper.

  5. Serve the lamb and zucchini fritters with the Greek yogurt dip.


9. Lamb and Chickpea Tagine


Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground turmeric

  • 500 grams lamb shoulder, cut into bite-sized pieces

  • 1 (400ml) can diced tomatoes

  • 1 (400ml) can chickpeas, drained and rinsed

  • 1/4 cup chopped fresh coriander

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot or tagine over medium heat.

  2. Add onion and cook for 5-7 minutes, or until softened.

  3. Add garlic, cumin, coriander, and turmeric and cook for 1 minute, or until fragrant.

  4. Add lamb and cook for 5-7 minutes, or until browned on all sides.

  5. Stir in diced tomatoes, chickpeas, and chopped coriander.

  6. Bring to a simmer and cook for 1 hour, or until lamb is tender.

  7. Season with salt and pepper to taste.

  8. Serve over couscous or rice.

10. Lamb and Vegetable Stuffed Peppers

Ingredients:

  • 4 bell peppers, halved and seeded

  • 500 grams ground lamb

  • 1/2 cup chopped onion

  • 1/4 cup chopped fresh parsley

  • 1/4 cup chopped fresh mint

  • 1 cup cooked rice (use brown to be healthier)

  • 1/2 cup grated Parmesan cheese

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 180°C (350°F).

  2. In a large bowl, combine ground lamb, onion, parsley, mint, cooked rice, Parmesan cheese, salt, and pepper.

  3. Fill each pepper half with the lamb mixture.

  4. Place the stuffed peppers in a baking dish and bake for 30-40 minutes, or until the peppers are tender and the lamb is cooked through.

  5. Serve immediately.



Healthy Dinners with Beef


1. Honey Garlic Beef Stir-Fry

Ingredients:

  • 1 tablespoon olive oil

  • 500 grams beef sirloin, thinly sliced

  • 1 onion, sliced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1/4 cup soy sauce

  • 1 tablespoon honey

  • 1 tablespoon sesame oil

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet or wok over medium-high heat.

  2. Add beef and cook for 5-7 minutes, or until browned and cooked through.

  3. Remove beef from the pan and set aside.

  4. Add onion and bell peppers to the pan and cook for 5-7 minutes, or until softened and tender-crisp.

  5. In a small bowl, whisk together soy sauce, honey, sesame oil, salt, and pepper.

  6. Pour the sauce over the vegetables and stir to coat.

  7. Return beef to the pan and stir to combine.

  8. Serve immediately over rice or noodles.

2. Beef and Broccoli with Ginger-Soy Sauce

Ingredients:

  • 1 tablespoon olive oil

  • 500 grams beef sirloin, thinly sliced

  • 1 head broccoli, cut into florets

  • 1 tablespoon grated ginger

  • 1/4 cup soy sauce

  • 1 tablespoon honey

  • 1 tablespoon rice vinegar

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet or wok over medium-high heat.

  2. Add beef and cook for 5-7 minutes, or until browned and cooked through.

  3. Remove beef from the pan and set aside.

  4. Add broccoli florets to the pan and cook for 3-4 minutes, or until tender-crisp.

  5. In a small bowl, whisk together grated ginger, soy sauce, honey, rice vinegar, salt, and pepper.

  6. Pour the sauce over the broccoli and stir to coat.

  7. Return beef to the pan and stir to combine.

  8. Serve immediately over rice or noodles.

3. Beef and Vegetable Kebabs with Teriyaki Sauce


Ingredients:

  • 500 grams beef sirloin, cut into 1-inch cubes

  • 1 onion, cut into wedges

  • 1 red bell pepper, cut into wedges

  • 1 green bell pepper, cut into wedges

  • 1/4 cup teriyaki sauce

Instructions:

  1. In a large bowl, combine beef, onion, bell peppers, and teriyaki sauce.

  2. Marinate for at least 30 minutes, or up to 4 hours.

  3. Preheat grill or grill pan to medium-high heat.

  4. Thread the marinated beef and vegetables onto skewers.

  5. Grill for 10-12 minutes, turning once, or until cooked through.

  6. Serve immediately with additional teriyaki sauce for dipping.

4. Beef and Potato Hash

Ingredients:

  • 1 tablespoon olive oil

  • 500 grams ground beef

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 cups diced potatoes

  • 1/2 cup beef broth

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat.

  2. Add ground beef and cook for 5-7 minutes, or until browned and cooked through.

  3. Drain off any excess grease.

  4. Add onion and cook for 5-7 minutes, or until softened.

  5. Add garlic and cook for 30 seconds, or until fragrant.

  6. Stir in diced potatoes and beef broth.

  7. Bring to a simmer and cook for 15-20 minutes, or until potatoes are tender.

  8. Season with salt and pepper to taste.

  9. Serve immediately.

5. Beef and Black Bean Chilli


Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon chilli powder

  • 1 teaspoon cumin

  • 1/2 teaspoon cayenne pepper

  • 500g ground beef

  • 1 (425g) can black beans, drained and rinsed

  • 1 (400g) can diced tomatoes, undrained

  • 1 (415g) can tomato sauce

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat.

  2. Add onion and cook for 5-7 minutes, or until softened.

  3. Add garlic, chili powder, cumin, and cayenne pepper and cook for 1 minute, or until fragrant.

  4. Add ground beef and cook for 5-7 minutes, or until browned and cooked through.

  5. Drain off any excess grease.

  6. Stir in black beans, diced tomatoes, tomato sauce, salt, and pepper.

  7. Bring to a simmer and cook for 20-30 minutes, stirring occasionally.

  8. Serve with your favorite toppings, such as shredded cheese, sour cream, avocado, and tortilla chips.

Tips:

  • For a spicier chili, add more cayenne pepper to taste.

  • If you don't have any cayenne pepper, you can substitute a pinch of red pepper flakes.

  • Let the chili sit for at least 30 minutes before serving to allow the flavors to meld.

  • The chili will keep well in the refrigerator for up to 3 days. Reheat gently over medium heat.

Additional serving suggestions:

  • Serve chilli over rice (brown or farro is healthier).

  • Top chilli with a dollop of light sour cream or natural yogurt.

  • Add a sprinkle of chopped fresh coriander or parsley.

  • Serve with a side of avocado slices or tortilla chips (low calorie ones if you prefer).

6. Beef and Mushroom Skillet

Ingredients:

  • 1 tablespoon olive oil

  • 500 grams beef sirloin, thinly sliced

  • 1 onion, sliced

  • 1 cup sliced mushrooms

  • 2 cloves garlic, minced

  • 1/2 cup beef broth

  • 1 tablespoon chopped fresh parsley

  • Salt and pepper to taste

  • 1/2 cup pasta

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.

  2. Add beef and cook for 5-7 minutes, or until browned and cooked through.

  3. Remove beef from the pan and set aside.

  4. Add onion and mushrooms to the pan and cook for 5-7 minutes, or until softened and mushrooms are browned.

  5. Add garlic and cook for 30 seconds, or until fragrant.

  6. Stir in beef broth and bring to a simmer.

  7. Cook for 5 minutes, or until sauce thickens slightly.

  8. Stir in chopped parsley and season with salt and pepper to taste.

  9. Cook pasta according to package directions.

  10. Drain pasta and add to the skillet with the beef and sauce.

  11. Toss to coat and serve immediately.

7. Beef and Tomato Risotto


Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 cup Arborio rice

  • 1 (28-ounce) can crushed tomatoes

  • 500 grams ground beef

  • 1/4 cup chopped fresh basil

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large saucepan over medium heat.

  2. Add onion and cook for 5-7 minutes, or until softened.

  3. Add garlic and cook for 30 seconds, or until fragrant.

  4. Add rice and stir to coat with the onions and garlic.

  5. Gradually add crushed tomatoes, stirring constantly, until the rice is cooked through and creamy, about 20 minutes.

  6. Stir in ground beef and cooked through.

  7. Season with chopped fresh basil, salt, and pepper to taste.

  8. Serve immediately.

8. Beef and Noodle Stir-Fry with Hoisin Sauce

Ingredients:

  • 1 tablespoon olive oil

  • 500 grams beef sirloin, thinly sliced

  • 1 onion, sliced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1/4 cup hoisin sauce

  • 1 tablespoon sesame oil

  • Salt and pepper to taste

  • 1 pound pasta

Instructions:

  1. Cook pasta according to package directions.

  2. While pasta is cooking, heat olive oil in a large skillet or wok over medium-high heat.

  3. Add beef and cook for 5-7 minutes, or until browned and cooked through.

  4. Remove beef from the pan and set aside.

  5. Add onion and bell peppers to the pan and cook for 5-7 minutes, or until softened and tender-crisp.

  6. In a small bowl, whisk together hoisin sauce, sesame oil, salt, and pepper.

  7. Drain pasta and add to the skillet with the vegetables.

  8. Toss with the hoisin sauce until well coated.

  9. Return beef to the pan and stir to combine.

  10. Serve immediately.

9. Beef and Broccoli Quesadillas

Ingredients:

  • 1 tablespoon olive oil

  • 500 grams beef sirloin, thinly sliced

  • 1 head broccoli, cut into florets

  • 1/4 cup shredded Cheddar cheese

  • 8 tortillas

  • Salsa, light sour cream, and guacamole, for serving

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.

  2. Add beef and cook for 5-7 minutes, or until browned and cooked through.

  3. Add broccoli florets and cook for 3-4 minutes, or until tender-crisp.

  4. Sprinkle shredded Cheddar cheese over half of the tortillas.

  5. Top with the beef and broccoli mixture.

  6. Fold the tortillas in half and cook for 2-3 minutes per side, or until golden brown and cheese is melted.

  7. Serve with salsa, sour cream, and guacamole.

10. Beef and Vegetable Lo Mein

Ingredients:

  • 1 tablespoon olive oil

  • 500 grams ground beef

  • 1 onion, thinly sliced

  • 1 red bell pepper, thinly sliced

  • 1 green bell pepper, thinly sliced

  • 1 cup broccoli florets

  • 1/2 cup snow peas

  • 1/4 cup soy sauce

  • 1 tablespoon honey

  • 1 tablespoon sesame oil

  • 1 tablespoon rice vinegar

  • 1 teaspoon grated ginger

  • 1/2 teaspoon toasted sesame seeds

  • Salt and pepper to taste

  • 1 pound (500g ish) fresh lo mein noodles

Instructions:

  1. Heat olive oil in a large skillet or wok over medium-high heat.

  2. Add ground beef and cook for 5-7 minutes, or until browned and cooked through.

  3. Drain off any excess grease.

  4. Add onion, bell peppers, broccoli, and snow peas to the pan and cook for 5-7 minutes, or until vegetables are tender-crisp.

  5. In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, grated ginger, toasted sesame seeds, salt, and pepper.

  6. Pour the sauce over the vegetables and stir to coat.

  7. Cook for 2-3 minutes, or until sauce thickens slightly.

  8. Meanwhile, cook lo mein noodles according to package directions.

  9. Drain noodles and add to the skillet with the beef and vegetables.

  10. Toss to combine and serve immediately.

Tips:

  • For a spicier lo mein, add a pinch of red pepper flakes to the sauce.

  • If you don't have any rice vinegar, you can substitute white vinegar.

  • For a more authentic flavour, use Chinese lo mein noodles.

  • Serve with a side of chopsticks for an authentic Asian dining experience.


Vegetarian Recipes

1. Creamy Pumpkin Pasta with Spinach and Parmesan

Ingredients:

  • 400 grams pumpkin purée

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1/2 cup vegetable broth

  • 1/2 cup heavy cream (if you want to be healthy, use light cream)

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup chopped fresh spinach

  • Salt and pepper to taste

  • 1 pound (500g ish) pasta (try wholewheat or healthy pasta)

Instructions:

  1. Cook pasta according to package directions.

  2. While pasta is cooking, heat olive oil in a large saucepan over medium heat.

  3. Add onion and cook for 5-7 minutes, or until softened.

  4. Add garlic and cook for 30 seconds, or until fragrant.

  5. Stir in pumpkin purée, vegetable broth, and heavy cream.

  6. Bring to a simmer and cook for 5 minutes, or until sauce thickens slightly.

  7. Stir in grated Parmesan cheese, chopped spinach, salt, and pepper to taste.

  8. Drain pasta and add to the saucepan with the sauce.

  9. Toss to coat and serve immediately.

2. Vegan Black Bean Burgers with Sweet Potato Fries


Ingredients:

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 cup cooked quinoa

  • 1/2 cup chopped onion

  • 1/2 cup chopped red bell pepper

  • 1/4 cup chopped fresh parsley

  • 1 tablespoon olive oil

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 1/4 teaspoon smoked paprika

  • Salt and pepper to taste

  • 2 sweet potatoes, peeled and cut into strips

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).

  2. In a large bowl, mash black beans with a fork.

  3. Stir in cooked quinoa, onion, red bell pepper, parsley, olive oil, chili powder, cumin, smoked paprika, salt, and pepper.

  4. Form the mixture into 4 patties.

  5. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

  6. Cook patties for 5-7 minutes per side, or until heated through.

  7. While burgers are cooking, toss sweet potato strips with olive oil, salt, and pepper.

  8. Spread sweet potato strips on a baking sheet and bake for 20-25 minutes, or until golden brown and tender.

  9. Serve burgers on buns with your favorite toppings, such as lettuce, tomato, and vegan cheese.

  10. Enjoy with sweet potato fries on the side.

3. Lemony Chickpea Quinoa Salad with Grilled Vegetables

Ingredients:

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1 cup cooked quinoa

  • 1/2 cup chopped red onion

  • 1/4 cup chopped cucumber

  • 1/4 cup chopped fresh parsley

  • 1/4 cup chopped fresh mint

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

For grilled vegetables:

  • 1 zucchini, sliced

  • 1 yellow squash, sliced

  • 1 red bell pepper, sliced

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions:

  1. In a large bowl, combine chickpeas, quinoa, red onion, cucumber, parsley, mint, olive oil, lemon juice, salt, and pepper.

  2. Grill vegetables over medium heat for 5-7 minutes per side, or until tender-crisp.

  3. Add grilled vegetables to the salad and toss to combine.

  4. Serve immediately or chill for later.

4. Vegetarian Stuffed Peppers with Brown Rice and Black Beans

Ingredients:

  • 4 bell peppers, halved and seeded

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 1 clove garlic, minced

  • 1 cup cooked brown rice

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 cup chopped tomatoes

  • 1/2 cup chopped fresh coriander

  • 1/4 cup shredded Cheddar cheese (optional)

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Heat olive oil in a large skillet over medium heat.

  3. Add onion and cook for 5-7 minutes, or until softened.

  4. Add garlic and cook for 30 seconds, or until fragrant.

  5. Stir in cooked brown rice, black beans, chopped tomatoes, chopped coriander, and salt and pepper to taste.

  6. Fill each pepper half with the rice mixture.

  7. If using shredded Cheddar cheese, sprinkle it over the top of the filling.

  8. Place the stuffed peppers in a baking dish and bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.

  9. Serve immediately.

Tips:

  • For a spicier dish, add a pinch of red pepper flakes to the rice mixture.

  • If you don't have any Cheddar cheese, you can use another type of shredded cheese, such as Monterey Jack or Pepper Jack. Remember to be super healthy, use low fat cheese.

  • Serve the stuffed peppers with a side of sour cream or salsa.

5. Vegetarian Pad Thai with Tofu and Peanut Sauce Ingredients:

  • 1 tablespoon olive oil

  • 1 block (400 g) firm tofu, drained and pressed

  • 1 cup broccoli florets

  • 1 red bell pepper, thinly sliced

  • 1/2 cup snow peas

  • 1/4 cup chopped fresh coriander

  • 1/4 cup chopped fresh mint

  • 1/4 cup tamarind paste

  • 3 tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon honey

  • 1 tablespoon peanut butter

  • 1 tablespoon chili garlic sauce

  • 1 pound rice noodles

Instructions:

  1. Cook rice noodles according to package directions.

  2. While noodles are cooking, heat olive oil in a large skillet or wok over medium-high heat.

  3. Add tofu and cook for 5-7 minutes per side, or until golden brown and crispy.

  4. Remove tofu from the pan and set aside.

  5. Add broccoli, red bell pepper, and snow peas to the pan and cook for 5-7 minutes, or until vegetables are tender-crisp.

  6. In a small bowl, whisk together tamarind paste, soy sauce, rice vinegar, honey, peanut butter, and chili garlic sauce.

  7. Drain noodles and add to the pan with the vegetables.

  8. Pour the sauce over the noodles and vegetables and toss to coat.

  9. Return tofu to the pan and stir to combine.

  10. Garnish with chopped fresh coriander and chopped fresh mint.

  11. Serve immediately.

6. Creamy Tomato Tortellini Soup with Spinach Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 (28-ounce) can crushed tomatoes

  • 1 (15-ounce) can tomato sauce

  • 1 cup vegetable broth

  • 1/2 cup heavy cream (use light to be healthier)

  • 1 package (12 ounces) cheese tortellini

  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry

  • 1/4 cup grated Parmesan cheese

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat.

  2. Add onion and cook for 5-7 minutes, or until softened.

  3. Add garlic and cook for 30 seconds, or until fragrant.

  4. Stir in crushed tomatoes, tomato sauce, vegetable broth, heavy cream, tortellini, and spinach.

  5. Bring to a simmer and cook for 10-15 minutes, or until tortellini are cooked through.

  6. Stir in grated Parmesan cheese, salt, and pepper to taste.

  7. Serve immediately.

7. Vegetarian Chilli with Cornbread Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 425 g kidney beans, drained and rinsed

  • 425 g black beans, drained and rinsed

  • 415 g diced tomatoes, undrained

  • 400 g tomato sauce

  • 250 ml vegetable broth

  • 1 tablespoon chili powder

  • 1 teaspoon cumin

  • 1/2 teaspoon smoked paprika

  • Salt and pepper to taste

For cornbread:

  • 125 g cornmeal

  • 60 g all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 250 ml milk

  • 1 egg

  • 60 ml vegetable oil

Instructions:

  1. Preheat oven to 175°C (350°F).

  2. Heat olive oil in a large pot over medium heat.

  3. Add onion and cook for 5-7 minutes, or until softened.

  4. Add garlic and cook for 30 seconds, or until fragrant.

  5. Stir in kidney beans, black beans, diced tomatoes, tomato sauce, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper to taste.

  6. Bring to a simmer and cook for 20-30 minutes, or until chili is thickened.

  7. To make cornbread, whisk together cornmeal, all-purpose flour, baking powder, and salt in a large bowl.

  8. In a separate bowl, whisk together milk, egg, and vegetable oil.

  9. Pour the wet ingredients into the dry ingredients and stir to combine.

  10. Pour the cornbread batter into an 8x8-inch baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8. Creamy Tomato Tortellini Soup with Spinach Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 800 g crushed tomatoes

  • 400 g tomato sauce

  • 250 ml vegetable broth

  • 125 ml heavy cream (usual rules apply)

  • 340 g cheese tortellini

  • 280 g frozen spinach, thawed and squeezed dry

  • 60 g grated Parmesan cheese

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat.

  2. Add onion and cook for 5-7 minutes, or until softened.

  3. Add garlic and cook for 30 seconds, or until fragrant.

  4. Stir in crushed tomatoes, tomato sauce, vegetable broth, heavy cream, tortellini, and spinach.

  5. Bring to a simmer and cook for 10-15 minutes, or until tortellini are cooked through.

  6. Stir in grated Parmesan cheese, salt, and pepper to taste.

  7. Serve immediately.


Easy Seafood Healthy Dinners


1. Baked Salmon with Lemon and Dill

Ingredients:

  • 2 salmon fillets (about 150 grams each)

  • 1 tablespoon olive oil

  • 1/2 lemon, juiced

  • 1 teaspoon dried dill (use fresh if you can get your hands on it)

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 200°C (400°F).

  2. Line a baking sheet with parchment paper.

  3. Place the salmon fillets on the parchment paper and brush with olive oil.

  4. Sprinkle the salmon with lemon juice, dill, salt, and pepper.

  5. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

2. Pan-Seared Scallops with Butternut Squash Puree


Ingredients:

  • 12 scallops

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 (750 gram) butternut squash, peeled and cubed

  • 1/2 cup heavy cream

  • 1/4 teaspoon nutmeg

Instructions:

  1. Preheat oven to 200°C (400°F).

  2. Toss the butternut squash with olive oil and salt.

  3. Spread the butternut squash on a baking sheet and roast for 20-25 minutes, or until tender.

  4. While the butternut squash is roasting, heat olive oil in a large skillet over medium-high heat.

  5. Season the scallops with salt and pepper.

  6. Sear the scallops for 2-3 minutes per side, or until golden brown and cooked through.

  7. In a food processor or blender, puree the roasted butternut squash with heavy cream and nutmeg until smooth.

  8. Plate the scallops with the butternut squash puree and enjoy.

3. Grilled King Prawn Skewers with Mediterranean Marinade


Ingredients:

  • 12 King Prawns, peeled and deveined

  • 1/4 cup olive oil

  • 2 tablespoons lemon juice

  • 1 tablespoon minced garlic

  • 1 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions:

  1. In a large bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper.

  2. Add the prawns to the marinade and toss to coat.

  3. Marinate for at least 30 minutes, or up to 4 hours.

  4. Preheat grill to medium-high heat.

  5. Thread the prawns onto skewers.

  6. Grill for 2-3 minutes per side, or until the prawns are pink and cooked through.

4. Baked Cod with Herbed Tomato Salsa


Ingredients:

  • 2 cod fillets (about 150 grams each)

  • 1 tablespoon olive oil

  • Salt and pepper to taste

For the herbed tomato salsa:

  • 1 cup chopped tomatoes

  • 1/2 cup chopped red onion

  • 1/4 cup chopped fresh basil

  • 1 tablespoon olive oil

  • 1 teaspoon balsamic vinegar

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 200°C (400°F).

  2. Place the cod fillets on a baking sheet lined with parchment paper.

  3. Brush the cod with olive oil and season with salt and pepper.

  4. Bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.


5. Tasty Shrimp Scampi

Ingredients:

  • 500 grams shrimp, peeled and deveined

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 125 ml dry white wine

  • 125 ml heavy cream (remember our tips!)

  • 60 grams grated Parmesan cheese

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat.

  2. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.

  3. Remove the shrimp from the pan and set aside.

  4. To the same pan, add the garlic and cook for 30 seconds, or until fragrant.

  5. Add the white wine and cook for 1 minute, or until the wine is reduced by half.

  6. Stir in the heavy cream and Parmesan cheese.

  7. Return the shrimp to the pan and toss to coat in the sauce.

  8. Season with salt and pepper to taste.

  9. Serve over cooked pasta, such as spaghetti or fettuccine.

6. Baked Lemon Garlic Salmon with Roasted Asparagus


Ingredients:

  • 2 salmon fillets (about 150 grams each)

  • 1 tablespoon olive oil

  • 1 lemon, juiced

  • 2 cloves garlic, minced

  • 1/2 teaspoon dried oregano

  • Salt and pepper to taste

  • 250 grams asparagus, trimmed

Instructions:

  1. Preheat oven to 200°C (400°F).

  2. Line a baking sheet with parchment paper.

  3. Place the salmon fillets on the parchment paper and brush with olive oil.

  4. In a small bowl, whisk together lemon juice, garlic, oregano, salt, and pepper.

  5. Pour the lemon garlic sauce over the salmon fillets.

  6. Toss the asparagus with olive oil, salt, and pepper.

  7. Spread the asparagus on a separate baking sheet.

  8. Roast the salmon and asparagus for 15-20 minutes, or until the salmon is cooked through and the asparagus is tender-crisp.

7. Pan-Seared Sea Scallops with Coriander Lime Butter

Ingredients:

  • 12 sea scallops

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 cup chopped fresh coriander

  • 1 tablespoon lime juice

  • 1/4 cup butter

Instructions:

  1. Preheat a large skillet over medium-high heat.

  2. Season the scallops with salt and pepper on both sides.

  3. Add olive oil to the hot skillet and sear the scallops for 2-3 minutes per side, or until golden brown and cooked through.

  4. In a small bowl, combine coriander, lime juice, and butter.

  5. Pour the coriander lime butter sauce over the seared scallops and serve immediately.

8. Grilled Tuna Steaks with Mango Salsa


Ingredients:

  • 2 tuna steaks (about 150 grams each)

  • 1 tablespoon olive oil

  • Salt and pepper to taste

For the mango salsa:

  • 1 cup chopped mango

  • 1/2 cup chopped red onion

  • 1/4 cup chopped fresh coriander

  • 1 tablespoon lime juice

  • Salt and pepper to taste

Instructions:

  1. Preheat grill to medium-high heat.

  2. Brush the tuna steaks with olive oil and season with salt and pepper.

  3. Grill the tuna steaks for 2-3 minutes per side, or until cooked to your desired doneness.

  4. In a small bowl, combine mango, red onion, coriander, lime juice, salt, and pepper.

  5. Serve the grilled tuna steaks with mango salsa.

9. Baked Cod with Lemon Butter Sauce


Ingredients:

  • 2 cod fillets (about 150 grams each)

  • 1 tablespoon olive oil

  • 1/2 lemon, thinly sliced

  • 1/4 cup butter

  • 1 tablespoon lemon juice

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 200°C (400°F).

  2. Place the cod fillets on a baking sheet lined with parchment paper.

  3. Drizzle the cod fillets with olive oil and season with salt and pepper.

  4. Top each cod fillet with lemon slices.

  5. In a small saucepan, melt the butter over medium heat.

  6. Whisk in lemon juice and salt.

  7. Pour the lemon butter sauce over the cod fillets.

  8. Bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.

10. Delicious Seafood Pasta with Sun-Dried Tomatoes and Spinach


Ingredients:

  • 500g mixed seafood (shrimp, scallops, and squid)

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1/2 cup chopped red onion

  • 400g diced tomatoes, undrained

  • 125ml heavy cream (that's not much between a whole meal for two or more)

  • 60g sun-dried tomatoes, chopped

  • 50g frozen spinach

  • 500g pasta (cooked according to package directions)

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat.

  2. Add seafood and cook for 5-7 minutes, or until cooked through.

  3. Remove seafood from the pan and set aside.

  4. Add garlic and red onion to the same pan and cook for 30 seconds, or until fragrant.

  5. Stir in diced tomatoes, heavy cream, sun-dried tomatoes, and spinach.

  6. Bring to a simmer and cook for 5 minutes, or until spinach is wilted and heated through.

  7. Add the cooked seafood back to the pan and stir to combine.

  8. Season with salt and pepper to taste.

  9. Toss with cooked pasta and serve immediately.


1. Butternut Squash and Chickpea Curry with Coconut Milk

2. Lemony Chickpea Quinoa Salad with Grilled Vegetables

3. Creamy Pumpkin Pasta with Spinach and Parmesan

4. Vegan Stuffed Peppers with Brown Rice and Black Beans

5. Vegan Pad Thai with Tofu and Peanut Sauce

6. Vegan Buddha Bowl with Roasted Vegetables and Tahini Dressing

7. Vegan Chilli with Cornbread

8. Vegan Stir-Fry with Tofu and Vegetables 9. Vegan Lentil Soup with Lemon and Dill 10. Vegan Black Bean Burgers with Avocado and Spicy Mayo


Vegan Recipes - for the nut munchers our there!


1. Butternut Squash and Chickpea Curry with Coconut Milk

Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon curry powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground turmeric

  • 1 (400g) can diced tomatoes, undrained

  • 1 (400g) can chickpeas, drained and rinsed

  • 1 (750g) butternut squash, peeled and cubed

  • 1 (400ml) can coconut milk

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat.

  2. Add onion and cook for 5-7 minutes, or until softened.

  3. Add garlic, curry powder, cumin, and turmeric and cook for 30 seconds, or until fragrant.

  4. Stir in diced tomatoes, chickpeas, butternut squash, and coconut milk.

  5. Bring to a simmer and cook for 20-25 minutes, or until the butternut squash is tender.

  6. Season with salt and pepper to taste.

  7. Serve over cooked rice or quinoa.

2. Lemony Chickpea Quinoa Salad with Grilled Vegetables

Ingredients:

  • 1 (400g) can chickpeas, drained and rinsed

  • 1 cup cooked quinoa

  • 1/2 cup chopped red onion

  • 1/4 cup chopped cucumber

  • 1/4 cup chopped fresh parsley

  • 1/4 cup chopped fresh mint

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

For grilled vegetables:

  • 1 zucchini, sliced

  • 1 yellow squash, sliced

  • 1 red bell pepper, sliced

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions:

  1. In a large bowl, combine chickpeas, quinoa, red onion, cucumber, parsley, mint, olive oil, lemon juice, salt, and pepper.

  2. Grill vegetables over medium heat for 5-7 minutes per side, or until tender-crisp.

  3. Add grilled vegetables to the salad and toss to combine.

  4. Serve immediately or chill for later.


3. Creamy Pumpkin Pasta with Spinach and Parmesan


Ingredients:

  • 400 grams pumpkin purée

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1/2 cup vegetable broth

  • 1/2 cup heavy cream

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup chopped fresh spinach

  • Salt and pepper to taste

  • 1 pound pasta

Instructions:

  1. Cook pasta according to package directions.

  2. While pasta is cooking, heat olive oil in a large saucepan over medium heat.

  3. Add onion and cook for 5-7 minutes, or until softened.

  4. Add garlic and cook for 30 seconds, or until fragrant.

  5. Stir in pumpkin purée, vegetable broth, and heavy cream.

  6. Bring to a simmer and cook for 5 minutes, or until sauce thickens slightly.

  7. Stir in grated Parmesan cheese, chopped spinach, salt, and pepper to taste.

  8. Drain pasta and add to the saucepan with the sauce.

  9. Toss to coat and serve immediately.


4. Vegan Stuffed Peppers with Brown Rice and Black Beans


Ingredients:

  • 4 bell peppers, halved and seeded

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 1 clove garlic, minced

  • 250 grams cooked brown rice

  • 400 grams black beans, drained and rinsed

  • 250 grams chopped tomatoes

  • 60 grams chopped fresh coriander

  • 60 grams shredded Vegan Cheddar cheese (optional)

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 175°C (350°F).

  2. Heat olive oil in a large skillet over medium heat.

  3. Add onion and cook for 5-7 minutes, or until softened.

  4. Add garlic and cook for 30 seconds, or until fragrant.

  5. Stir in cooked brown rice, black beans, chopped tomatoes, and chopped fresh coriander.

  6. Season with salt and pepper to taste.

  7. Stuff each pepper half with the rice and bean mixture.

  8. Place stuffed peppers in a baking dish and bake for 20-25 minutes, or until peppers are tender and filling is heated through.

  9. Sprinkle with shredded Cheddar cheese (if using) and bake for an additional 5 minutes, or until cheese is melted.

  10. Serve immediately.


5. Vegan Pad Thai with Tofu and Peanut Sauce


Ingredients:

  • 1 tablespoon olive oil

  • 400 grams firm tofu, drained and pressed

  • 1 cup broccoli florets

  • 1 red bell pepper, thinly sliced

  • 1/2 cup snow peas

  • 1/4 cup chopped fresh coriander

  • 1/4 cup chopped fresh mint

  • 60 grams tamarind paste

  • 60 ml soy sauce

  • 45 ml rice vinegar

  • 30 ml honey

  • 60 grams peanut butter

  • 30 ml chili garlic sauce

  • 500 grams rice noodles

Instructions:

  1. Cook rice noodles according to package directions.

  2. While noodles are cooking, heat olive oil in a large skillet or wok over medium-high heat.

  3. Add tofu and cook for 5-7 minutes per side, or until golden brown and crispy.

  4. Remove tofu from the pan and set aside.

  5. Add broccoli, red bell pepper, and snow peas to the pan and cook for 5-7 minutes, or until vegetables are tender-crisp.

  6. In a small bowl, whisk together tamarind paste, soy sauce, rice vinegar, honey, peanut butter, and chili garlic sauce.

  7. Drain noodles and add to the pan with the vegetables.

  8. Pour the sauce over the noodles and vegetables and toss to coat.

  9. Return tofu to the pan and stir to combine.

  10. Garnish with chopped fresh coriander and chopped fresh mint.

  11. Serve immediately.

6. Vegan Buddha Bowl with Roasted Vegetables and Tahini Dressing

Ingredients:

For the roasted vegetables:

  • 1 tablespoon olive oil

  • 1 red bell pepper, chopped

  • 1 zucchini, chopped

  • 1 yellow squash, chopped

  • 1 cup chopped broccoli florets

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

For the tahini dressing:

  • 1/4 cup tahini

  • 1/4 cup lemon juice

  • 2 tablespoons water

  • 1 clove garlic, minced

  • 1 tablespoon maple syrup

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

For serving:

  • 1 cup cooked quinoa

  • 1/4 cup chopped fresh coriander

  • 1/4 cup chopped fresh mint

  • Hummus (optional)

  • Roasted chickpeas (optional)

Instructions:

  1. Preheat oven to 200°C (400°F).

  2. To make the roasted vegetables, toss the red bell pepper, zucchini, yellow squash, broccoli florets, olive oil, salt, and black pepper together on a baking sheet.

  3. Roast for 20-25 minutes, or until vegetables are tender-crisp.

  4. To make the tahini dressing, whisk together tahini, lemon juice, water, garlic, maple syrup, salt, and black pepper in a small bowl until smooth.

  5. To assemble the Buddha bowls, divide the cooked quinoa among 2 bowls.

  6. Top each bowl with roasted vegetables, chopped coriander, chopped mint, and hummus, if desired.

  7. Drizzle with tahini dressing and serve immediately.

7. Vegan Chilli with Cornbread

Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 425 grams kidney beans, drained and rinsed

  • 425 grams black beans, drained and rinsed

  • 415 grams diced tomatoes, undrained

  • 400 grams tomato sauce

  • 250 ml vegetable broth

  • 1 tablespoon chili powder

  • 1 teaspoon cumin

  • 1/2 teaspoon smoked paprika

  • Salt and pepper to taste

For cornbread:

  • 125 grams cornmeal

  • 60 grams all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 250 ml milk

  • 1 egg

  • 60 ml vegetable oil

Instructions:

  1. Preheat oven to 175°C (350°F).

  2. Heat olive oil in a large pot over medium heat.

  3. Add onion and cook for 5-7 minutes, or until softened.

  4. Add garlic and cook for 30 seconds, or until fragrant.

  5. Stir in kidney beans, black beans, diced tomatoes, tomato sauce, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper to taste.

  6. Bring to a simmer and cook for 20-30 minutes, or until chili is thickened.

  7. To make cornbread, whisk together cornmeal, all-purpose flour, baking powder, and salt in a large bowl.

  8. In a separate bowl, whisk together milk, egg, and vegetable oil.

  9. Pour the wet ingredients into the dry ingredients and stir to combine.

  10. Pour the cornbread batter into an 8x8-inch baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8. Vegan Stir-Fry with Tofu and Vegetables

Ingredients:

  • 1 tablespoon olive oil

  • 400 grams firm tofu, drained and pressed

  • 1 cup broccoli florets

  • 1 red bell pepper, thinly sliced

  • 1 cup sliced carrots

  • 1/2 cup chopped fresh coriander

  • 1/4 cup chopped scallions

  • 60 ml soy sauce

  • 30 ml rice vinegar

  • 1 tablespoon honey

  • 1 teaspoon sesame oil

  • 1/2 teaspoon red pepper flakes

  • Cooked rice or noodles, for serving


Instructions:

  1. Heat olive oil in a large skillet or wok over medium-high heat.

  2. Add tofu and cook for 5-7 minutes per side, or until golden brown and crispy.

  3. Remove tofu from the pan and set aside.

  4. Add broccoli, red bell pepper, and carrots to the pan and cook for 5-7 minutes, or until vegetables are tender-crisp.

  5. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes.

  6. Stir the tofu back into the pan with the vegetables.

  7. Pour the sauce over the tofu and vegetables and toss to coat.

  8. Serve over cooked rice or noodles.

9. Vegan Lentil Soup with Lemon and Dill Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 cups green lentils, rinsed

  • 8 cups vegetable broth

  • 1 (14.5-ounce) can diced tomatoes, undrained

  • 1 tablespoon lemon juice

  • 1 teaspoon dried dill

  • Salt and pepper to taste

  • Fresh dill sprigs, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat.

  2. Add onion and cook for 5-7 minutes, or until softened.

  3. Add garlic and cook for 30 seconds, or until fragrant.

  4. Stir in green lentils, vegetable broth, diced tomatoes, lemon juice, dried dill, salt, and pepper to taste.

  5. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until lentils are tender.

  6. Garnish with fresh dill sprigs, if desired.

  7. Serve warm.

10. Vegan Black Bean Burgers with Avocado and Spicy Mayo Ingredients:

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 cup cooked brown rice

  • 1/2 cup chopped red onion

  • 1/4 cup chopped fresh coriander

  • 1 tablespoon olive oil

  • 1 teaspoon chilli powder

  • 1/2 teaspoon cumin

  • Salt and pepper to taste

For the spicy mayo:

  • 1/2 cup vegan light mayonnaise

  • 1 tablespoon sriracha sauce

  • 1 tablespoon lime juice

For serving:

  • Hamburger buns

  • Avocado slices

  • Sliced tomatoes

  • Lettuce leaves

Instructions:

  1. In a large bowl, mash together black beans, cooked brown rice, red onion, coriander, olive oil, chilli powder, cumin, salt, and pepper to taste.

  2. Form the mixture into 4 patties.

  3. Heat a large skillet over medium heat.

  4. Cook the patties for 5-7 minutes per side, or until heated through.

  5. To make the spicy mayo, whisk together vegan mayonnaise, sriracha sauce, and lime juice.

  6. Assemble the burgers by spreading spicy mayo on the bottom buns, topping with black bean patties, avocado slices, sliced tomatoes, and lettuce leaves.

  7. Serve immediately.



The above video is also a useful resource for healthy midweek dinners!


FINAL NOTES: Cilantro is coriander, same thing. All of the basic ingredients in these recipes can be found easily at your local supermarket. Try to do meal prep in advance, it makes is much easier! Even though some dishes above have fat content, they are healthy fats which is essential for your body (and can actually help with weight loss). Many of these dishes can turn into a family favourite (or 'family favorite' if you are in the US!) - just double up on the ingredients. There is so much flavour (or so much flavor if you are in the US) in these dishes and you can put your leafy greens away if you think healthy dinners involve a salad, you are in the right place! Many of these dishes feed two, so to feed an entire family, just adjust accordingly. We are also going to add some one pot meals to this blog, complete with all the good stuff to make it healthy. In general, remember that whole grains are your friend. They are packed with fibre and keep you full. For a healthy breakfast, always try to add beans. Lunch can be a poached chicken breast if you want simple and easy, but the above are the best healthy dinner ideas that we recommend. Eating healthy doesn't mean that you have to sacrifice 'comfort food' - the recipes above are quick healthy dinner ideas that have layers of flavours and pack a punch. You can always adjust to suit your own taste (eg more chilli, fresh herbs, ground turkey instead of normal mince) and fresh vegetables are always important!

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