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All tagged easy recipe
My children scored this a 9.2/10 - and said it would have been 9.8 without the chard! Spinach can be used or other greens if your family aren’t keen on kale either. I have mentioned the brands of harissa paste and chickpeas as these are really good brands that make such a difference to the overall dish. See tip below for protein content of the dish.
A really quick and easy baked chicken recipe. Marinating the chicken thighs in yoghurt and spices makes it really tender. You could cook this in either an air fryer or oven. I allow 2 chicken thighs per person - but adapt for different portion sizes as needed.
You can’t beat a creamy chicken and this one is dairy free as well as being gluten free and low carb. It’s quick and easy and low washing up with just one pan used. I use the handy little 240ml pot of chicken stock from Osso which I get from WellEasy so reduced in price from the supermarkets. I also get my coconut milk from there.
You can still enjoy a vegetarian version of the classic bolognese sauce. I use a lentil pasta which is high in protein (100g = 26g of protein) for added satiety. The addition of rosemary and balsamic vinegar are essential to the moreishness of the dish so don’t leave out. For a low-carb option you could serve with courgette or cauliflower rice.
This is a very versatile vegetarian dish. you can add more chilli if you like heat and can change the beans around to whatever you have or use chickpeas instead. Did I also mention it’s super quick to make and can be on the table in less than 30 minutes. Makes a warming lunch or even an evening meal. Can serve on its own or with a slice of crisp sourdough.
Butternut squash is one of our favourite winter ingredient as it is so versatile, colourful and filling with its high fibre content. Good quality chickpeas are essential to make this soup insanely smooth and creamy. Ras el Hanout if you don’t know it is an excellent blend of spices bringing warmth without being too “hot” spicy. Very very simple comfort food at its best. Even better if you make double and keep for another lunch or evening.
Soups are a wonderful way to pack essential nutrients into a delicious meal. One of my favourite taste combo is chilli and ginger anti teams up perfectly with all the winter root vegetables. This is a treaty soup you can happily eat on it’s own or with a nice slice of garlic grated toasted sourdough. I always add a little crunch with lots of seeds to serve. Leave out the chilli if you have young kids who don’t fancy it. Oh and that little bit of bacon, if you chose to use it, makes such a difference.
Kat and I pride ourselves with how simplicity is the key to eating well and creating healthy habits for the long term. That is why, sometimes, as is the case for this recipe, it barely feels like a recipe! A marinade doesn’t have to be “chef” like or complicated with loads of ingredients. Just 2 staples here :plain yoghurt and a good quality harissa paste! In the summer, this is perfect for a BBQ and for the rest of the year, I grill those in the oven. Add to a wrap with hummus for a delicious picnic or lunch at work.
Soups always help making lunch quick, easy and healthy. The secret, as always, is in the planning and prepping! If you want your soup to keep you full until supper, you need to make sure it contains some protein and healthy fats. This soup contains coconut cream ticking both boxes. You could always swap for greek yoghurt, but the coconut does work really well with the garam masala spice. Perfect comfort food!
I make this soup using my slow cooker, but you could do in an AGA, or slowly on a stove.
I love a soup for lunch during the colder months - but so many just leave me hungry a few hours later. The reason is they just don’t contain enough protein or fat. We often add lentils to our soups for this reason, but when I had some leftover quinoa in the fridge I decided to use this instead. The result is this delicious soup. So easy to prepare - just put all the ingredients in a roasting tray in the oven and then blend and add the quinoa.
Soups make an easy lunch in the colder months. They are easy to prepare ahead and can be taken into work in a thermos flask. The key to a soup keeping you sustained for the rest of the day is to include some protein and healthy fats. In this soup we have two sources of protein and healthy fats - the coconut milk and the almond butter. If you are allergic to nuts just leave the almond butter out it won’t make this any less delicious.
Hummus (or houmous) is one of those items a lot of us buy on repeat, but honestly it is the easiest thing ever to make yourself! It’s so much fun playing around with spices, flavours, textures and extras! This super quick and easy recipe is for a base to which you can then add anything and make your own!. You can then enjoy it as a dip, as a protein hit on a salad plate, or to serve with warm flat breads with drinks.
So, breakfast cereals… where do we even start? Well, let’s start with the fact that homemade granola is the easiest thing you could do! Make a batch on Sunday afternoon with the kids and enjoy every morning with your choice of milk, yoghurt, fresh fruit etc…
