You’ve decided to start cooking your own meals and be careful about what you’re putting in your body. That’s great! Here are examples of easy and healthy recipes for breakfast, lunch and dinner to give you some inspiration and get you started!
Breakfast is by far my favourite meal of the day. What’s better than a good breakfast and a warm cup of joe to start the day? Here’s a couple of recipes that will never fail to satisfy your taste buds in the morning (and they’re easily customizable so you can add whatever you prefer!)
Almond crunch granola
Makes around 10 servings
- 110g almonds (slivered or sliced)
- 225g rolled oats
- 75g coconut flakes
- 3/4 tsp ground cinnamon
- 120ml honey
- 60ml coconut oil (melted)
- Spread the almonds out on a baking tray, then place in an oven and heat to 177ºC. Toast the almonds for around 10 minutes, stirring
- Remove the almonds but leave the oven on.
- Add the almonds to a bowl with the oats, coconut flakes, and cinnamon.
- Whisk together the coconut oil and honey, then drizzle over the almond and oat mixture, tossing until evenly coated.
- Spread the resulting mixture over the baking tray, then bake for 20-30 minutes, stirring at the halfway mark.
- Remove the baking tray from the oven, loosen the granola with a spatula and leave to cool.
- Tip: You can store this granola in an airtight container, like a glass jar, for future use.
Overnight oats with mango
Makes 2 servings
- 120ml of milk of your choice
- 120ml skinny yogurt
- 120g oatmeal
- 1 tsp of honey
- ½ mango(cubed)
- Coconut shavings
- Mix the oatmeal, yogurt, milk in a bowl.
- Cover and put in the fridge overnight.
- Serve the next day with fresh mango. A great start to the day!
Tip: This recipe is also delicious with chopped almonds, raisins or pieces of dried apricot.
Lunch is important, especially when you spend the day at work. You need to fuel your brain for the rest of the day, so it’s best to have a healthy home-cooked lunch full of nutrients instead of a crappy highly processed meal that you got from the supermarket. Plus, you will also save some coins, it’s a win-win situation!
A tangy, zesty, tasty wrap. Enjoy!
Makes 1 wrap
- 1 tbsp low-fat cream cheese
- 1 tortilla wrap (you can also try spinach or tomato-basil)
- 170g fresh spinach (chopped)
- 50g chopped or diced tomato
- 50g quinoa (cooked)
- 1 tbsp chopped fresh basil
- 1 tbsp vinaigrette (Use your favourite!)
- Spread the cream cheese over one side of the wrap.
- Arrange the rest of the ingredients in the centre of the wrap. Drizzle the vinaigrette over the ingredients.
- Roll up your wrap, cut in half, and it’s ready to eat!
Roasted chickpea, mozzarella & sun-dried tomato salad
Try this recipe for a filling yet healthy recipe – perfect for lunch!
Makes 2 servings
- 2 red potatoes
- 200g chickpeas
- Salt and black pepper (to taste)
- 1/2 tsp dried oregano
- 1/2 tsp chilli powder
- 45g baby arugula
- 45g of mozzarella (chopped or diced)
- 5g sun-dried tomatoes
- 3 tbsp olive oil
- Preheat your oven to 220°C.
- Chop the potatoes into chunks and add to a bowl along with the chickpeas. Add 1 teaspoon of the olive oil, the chilli powder, and oregano. Toss the potatoes and chickpeas until thoroughly coated.
- Spread the chickpeas and potatoes on a baking tray and roast in the oven for around 25 minutes.
- Add the arugula to a bowl and drizzle with olive oil. Sprinkle the potatoes and chickpeas over the top and serve.
Tip: This salad tastes great warm or cold, so if you make a little too much, you can save the leftovers in an airtight container!
These little balls of yumminess are perfect around
Create some of your own, homemade energy balls – they’re tasty, healthy and portable!
Makes 10 bites
- 125g cashews (or your other favourite nuts)
- 175g pitted dates (pitted)
- 1 tbsp coconut oil
- 1 tbsp cacao powder
- 1 tbsp protein powder (optional)
- 1 tbsp chia seeds
- Combine all ingredients in a food processor and blend until the mixture becomes smooth.
- Using your hands, form 10 balls.
- Store in the fridge.
Tip: These bites will last for quite a while when refrigerated, so try batch-making them and keeping them handy in the fridge!
Quinoa Pilaf with Chicken
Makes 4 servings
- 2 tbsp coconut oil
- 1 onion (diced)
- 2 carrots (diced)
- 170g quinoa
- 475ml chicken broth
- 1 tsp Italian seasoning
- 1 tbsp chopped fresh parsley
- 140g of cooked chicken (diced or shredded)
- Salt and pepper (to taste)
- In a pan, heat the coconut oil over
a medium-highheat. Add the onion and carrots, cooking until tender (6-8 minutes).
- Add the quinoa, chicken broth, Italian seasoning and parsley, then bring to the boil.
- Reduce the heat to low-medium, cover the pot and allow to simmer for around 20 minutes, or until the quinoa is tender.
- Stir in the pre-cooked chicken, then season with salt and pepper.
Rainbow vegetable stir fry
Makes 4 servings
2 carrots (peeled and sliced)
120g sugar snap peas
1 red pepper (deseeded and sliced)
1 yellow pepper (deseeded and sliced)
1 green pepper (deseeded and sliced)
1/2 bunch broccoli (chopped)
1 tbsp vegetable oil
Salt and pepper (to taste)
2 tbsp oyster sauce
2 tbsp sliced almonds (optional)
- Wok or large pan
- In a wok or large pan, cook the almonds over medium heat for around 2 minutes – until golden and toasted. Place the almonds in a bowl and put aside.
- Using the same pan, add oil and increase the heat. Add the carrots, broccoli, peppers, salt, and pepper. Stir-fry for 2 minutes.
- Add 2 tbsp of water and the sugar snap peas, then cover the pan. Allow to cook for another 2 minutes.
- Remove the pan from the heat, add in the oyster sauce and mix until the vegetables are fully coated. Top with the toasted almonds.
Tip: You can change up this super simple recipe easily – swap in other vegetables for lots of variations!
And voila! That’s all you need to get cooking and start building new, healthier habits.
Do you usually cook at home? What’s your favourite thing to cook when you’re in a hurry? Do you eat out for lunch or do you bring your own food? Let us know in the comments below!