Are you looking for healthy ideas for lunch and dinner that are both satisfactory and easy to do? You are in the right place!
Regardless of whether you are a meal for the week if you try to eat cleaner or just to search for inspiration to break out of the same old routine, these recipes are packed with taste, nutrients and kindness.
From hearty cereals to light, but still filling curries and vegetarian stirring shops, I have put together a collection of my meals that feel me energized and feel great. Perfect for busy weekdays or relaxing evenings: let’s make us easy and delicious healthy eating!
Recipe No. 1
Brown rice, chicken vegetables stirrate, steamed sweet potatoes and spinach yoghurt
Healthy rice chicken bowl
Author: Thasneen
Recipe type: Primarily
Kitchen: Asian
- Boneless chicken, cubes- 2 chicken breast
- Sesame oil-1 TL
- Ginger, cut 1-inch disc
- Onion, cut- 1
- Carrot, cut- 1
- Red pepper, changed- 1
- Green pepper, changed- 1
- Soy sauce-2 tablespoon
- Hoisinsauce-1 tablespoon
- Chili paste- 1 teaspoon (or ¼ tsp, add ground black pepper)
- Green onions, chopped- 1 stem
- Coriander, chopped- 2 tablespoons
- Brown rice
- Chicken Vegegia roast roast
- Damped sweet potatoes
- Spinach leaves
- yogurt
- I cooked brown rice in the instant pot: add 1 ½ cups of brown rice and 1 ¾ cups of water into the interior pot. Print cook for 8 minutes. Let the print release the pressure in a natural way for 10 minutes and then carry out a quick pressure release.
- I used chicken breast without bone, the chicken roll.
- Place a wok over medium heat, add sesame oil.
- Add onion & carrot, fry for 2 minutes.
- Add the chicken, combine it well.
- Add soy sauce, Hoisins sauce and chili paste; Combine well and cook until the chicken has become tender.
- Add red pepper and green pepper, stir in for 2 minutes.
- End it with chopped green onions and coriander.
- I cooked the sweet potatoes in the instant pot, half of the sweet potatoes and added 1 cup of water.
- Print cooking at 5 minutes.
- After printing the pressure, carry out a quick pressure release.
- Add the brown rice in a bowl
- Add chicken veggie stirring roasts.
- Hold 2 steamed sweet potatoes.
- I also kept fresh spinach leaves and yogurt. You can keep your favorite salad.
- Enjoy this for lunch or dinner, it is healthy and tasty.
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Recipe No. 2
Break -fried chicken, roast broccoli, steamed, steamed sweet potato & salad
Air fried chicken, broccoli, sweet potato, salad
- Chicken legs or leg pieces- 4
- Kashmiri Chilipule- 1½ TL
- Turmeric powder- ⅛ TSP
- Garam Masala-½ TL
- Coriander powder- 1 TL
- Chaat masala-½ tl (optional)
- Salt 1½ TL
- Lemon juice ½ tablespoon
- Water 1 tablespoon (to make a thick paste)
- Sesame oil ½ tablespoon
- Onion, cut- 1
- Garlic, chopped cloves
- Dried red chili flake- 1 teaspoon
- Broccoli blossoms- 2 cups
- Soy sauce-1½ tablespoons
- Ground black pepper ¼ tl
- Sweet potatoes
- Salad green
- I took chicken leg pieces for air roast chicken. You can use chicken legs.
- Add all spices together with lemon juice and water in a bowl and make it into a thick paste.
- Spread over the chicken and let marinate for 30 minutes.
- I fried the chicken, you can also bake or grill.
- Keep the marinated chicken in the air roast.
- Air roast for 400 f or 200 ° C for 30 minutes.
- After 20 minutes of air roast, turn the chicken over and fry the air for 10 minutes.
- Perfectly Air Fried & Licious chicken will be finished.
- Place a pan over medium heat, add sesame oil.
- Add the onion, garlic and dried red chilli flakes, stir for 2 minutes.
- Add broccoli flowers, add ¼ cup of water and cook covered for a few minutes until broccoli softens.
- Add soy sauce and ground black pepper, fry for a few minutes.
- I cooked the sweet potatoes in the instant pot, half of the sweet potatoes and added 1 cup of water.
- Print cooking at 5 minutes.
- After printing the pressure, carry out a quick pressure release.
- Place 1 air -rated chicken, broccoli roast, steamed sweet potato and salad on the plate.
- This can be enjoyed for lunch or dinner.
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Recipe #3
Bulgur wheat upma, fried air
Bulgur wheat upma, fried air
Author: Thasneen
Recipe type: Primarily
- Coconut oil 1 tablespoon
- Mustard seeds- 1 TL
- Dried red chilis- 2
- Curry leaf 1 branch
- Onion, chopped- 1
- Salt 1½ TL
- Ginger, ½ tablespoon
- Water 1½ cups
- Bulgur wheat or samba wheat 1¼ cups
- Lachs-2 steaks
- Chilipule 1 TL
- Turmeric powder- ⅛ TSP
- Garam Masala-½ TL
- Salt 1 TL
- Cooked potatoes, fingerling or white potato 3, cut into long strips
- Coconut oil- 2 tablespoons
- Mustard seeds- 1 TL
- Curry leaves- 10 leaves
- Chilipule- 2 tl
- Curcum powder ½ TL
- Asafoetida-⅛ TSP
- Lemon juice- 1 tablespoon
- Salt 1½ TL
- Place a pot over medium heat.
- Add oil, let the mustard kernel fall.
- Add dried red chillies and curry leaves.
- Add onion, ginger; Season with salt.
- Cook until the onions become light gold.
- Add water, let the water boil.
- Add bulgur wheat, combine it well.
- Cook for 4 minutes on low heat until Bulgur wheat becomes soft.
- Take the pan out of the heat and keep it covered for a few minutes.
- I took 2 salmon steaks, pat dry with paper towel.
- Add chili powder, turmeric powder, Garam Masala and salt over the salmon, distribute it well.
- Or you can add your favorite spices.
- Air roast at 400 f or 200 ° C for 12 minutes.
- Cook the potatoes in boiling water with salt or in a microwave until the potatoes soften. Don’t over cook.
- Cut the potatoes into wedges.
- Put the chilipulver and salt to the boiled potatoes, combine well.
- Place a wok or a large pan over medium heat and add oil.
- When the oil gets hot, add mustard seeds and curry leaves (add many curry leaves), let the mustard seed stutter.
- Add turmeric powder and Asafoetida combine well in oil.
- Add the potatoes and stir it over high heat until the potatoes are browned.
- Drizzle the lemon juice and fry for 2 minutes.
- Take the Bulgur -Wheat -upma into a bowl and smooth the top.
- Turn the bowl onto a plate.
- Keep the air fries salmon, the potato stirring and hummus.
- Enjoy, this can be served for lunch or dinner.
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Recipe No. 4
Quinoa & Moong Bean Curry
Quinoa & Moong Bean Curry
Author: Thasneen
Recipe type: Primarily
- Quinoa-1½ cups
- Water 2 cups
- Salt ½ TL
- Moong Bean, completely 1 cup of
- Onion, chopped- 1
- Kashmiri Chilipulver- 1 TL (for more spice, regularly hot chili powder)
- Turmeric powder- ⅛ TSP
- Coriander powder- 2 tl
- Salt 1½ TL
- Water 2 cups (cook in instant pot)
- Coconut milk- 1 cup
- Water down to thin down ½ to 1 cup
- Add 2 cups of water and salt in a large pan, let water boil lightly.
- Add Quinoa & Cook for 20 minutes until Quinoa softens and the water has dried.
- Keep the cooked quinoa aside.
- Use entire Moong beans to make this curry. I just rinsed the beans and didn’t soak them.
- I did this curry in my instant pot. If you don’t have IP, use a normal pressure cooker.
- Add the flushed Moong bean, onion and spices into the stainless steel pot.
- I added a few simple spices and don’t really need a lot of spices. Tastes delicious with simple spices.
- I added 2 cups of water, combine well.
- Close the pot with the lid.
- Select the pressure cooking setting and set the time to 25 minutes at high pressure.
- If you cook in the normal pressure cooker, cook 3 whistles until the Moong bean has cooked well.
- After printing the pressure, let the pressure release in a natural way for 10 minutes and open the lid.
- A liquid remains in the pot and the Moong bean is cooked perfectly.
- Select the setting of the saucer at medium temperature.
- Add 1 cup of coconut milk, combine well.
- To dilute the sauce, add ½ cup of warm water.
- Cook for 3 minutes.
- Try and add salt if necessary.
- Take the inner pot out of the main pot and keep it covered.
- Serve in a bowl of quinoa, moong bean curry, vegetables such as cherry tomatoes & celery; This high protein meal can be enjoyed for lunch or dinner.
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