Why is it that New Year's resolutions always come when you still have loads of leftover rubbish from Christmas? This is why I believe you should do you any diet-related New Years' resolutions are the beginning of February, this way you haven’t got any leftovers to be tempting you. This why I have decided to release this post now.
Now I think the main resolution most people make is to be healthier, whether that be more exercise or more home cook meals with healthy ingredients. So in this post, we are going to look at some healthy recipes to help you better healthier recipes this year. All the soup recipes are freezer-friendly, so you can make a big batch and then freeze portions for another day.
DISCLAIMER: these are not my own recipes these are recipes that I have collected from what I’ve read and made.
1. Baked Salmon with Pesto and Broccoli Serves 1
INGREDIENTS
6 oz. salmon filet
1 bunch fresh broccoli
Store-bought pesto or homemade pesto
INSTRUCTIONS
Preheat the oven to 400 degrees.
On a foil-lined baking sheet, drizzle the salmon filet with olive oil, and sprinkle with salt and pepper. Bake in the oven for 12 minutes.
While salmon is cooking, fill a medium-sized saucepan with water and bring to a boil. Fill a medium-sized bowl with ice water, and set aside. Once the water is boiling, carefully drop in the broccoli. Let the water come back to a boil, and set a timer for 2 minutes. After the 2 minutes are up, strain the broccoli and immediately set in the ice water.
Drizzle with olive oil and sprinkle with salt and pepper before eating.
Remove salmon from the oven and allow to cool for 3 minutes. Top with basil pesto, and serve alongside broccoli for a healthy, tasty dinner.
2. Turmeric Chicken Immunity Soup
Serves 4
INGREDIENTS
2 teaspoons olive oil 1-inch piece of ginger, peeled and diced or grated
4 cloves garlic, minced
4 carrots, thinly sliced
2 celery stalks, thinly sliced
1 tablespoon turmeric powder, OR 1-inch piece of turmeric root, grated
6 cups chicken broth
A small bundle of buckwheat soba noodles - I used about 1/4 of the package
2 cups shredded cooked chicken - I used half of a rotisserie chicken
1/2 cup chopped coriander
garnish: more coriander, lime wedges, thinly sliced red chili or a sprinkle of red chili flakes, sliced avocado
INSTRUCTIONS
Heat up a large pot or dutch oven over medium heat, then swirl just enough olive oil to lightly coat the bottom of the pot. Add ginger and garlic, and sauté for about a minute.
Add carrots, celery, and turmeric, and sauté for about 10 minutes, stirring frequently, until carrot and celery are tender. Add broth and bring to simmer, then add the noodles and cook just until the noodles are al dente (check package directions for cooking time.)
Add chicken and cilantro and cook just until everything is warmed through, then divide into bowls and top with coriander, lime wedges, sliced red chili, and avocado. Eat!
3. Stuffed Sweet Potatoes with Chickpeas and Tahini
Serves 8 side dishes or 4 main dishes
INGREDIENTS
4 medium-sized sweet potatoes, scrubbed well
Crumbled goat cheese (optional)
1 can chickpeas, rinsed and drained (or you can buy them pre-baked)
Olive oil
1/2 cup pomegranate seeds
4 cups shredded kale or other sturdy greens
3 tablespoons tahini or almond butter
1 teaspoon honey
Kosher salt and freshly ground black pepper
Lemon wedges
INSTRUCTIONS
Preheat oven to 425 degrees. Individually wrap the sweet potatoes in foil, then place on the oven rack and bake for 1 1/2 - 2 hours, depending on the size of your sweet potatoes. You'll know they're done when you gently press the side of one, and it's very soft. Remove from the oven and let cool until you can handle them.
Fry the chickpeas (or buy them fried for an even easier option!): Pour a half-inch layer of olive oil in the bottom of a medium skillet, and heat over medium-high heat. Add chickpeas, and cook, stirring frequently, for about 15 minutes, until chickpeas are very crispy. Use a slotted spoon to transfer chickpeas to a paper towel-lined plate, then sprinkle with kosher salt.
Place the kale in a saucepan or skillet with a couple of teaspoons of water, then cook over medium-low until tender, about 7 minutes. Drain off any liquid, then season with a tiny pinch of salt.
Mix the tahini with 2 tablespoons hot water, a pinch of salt, and a squeeze of honey.
Halve each potato, and place it in a serving dish. Use a fork to gently mash. Set out a make-your-own sweet potato bar with Alouette Garlic and Herb Soft Spreadable Cheese, crispy chickpeas, pomegranate seeds, cooked kale, and tahini sauce, and let everyone top their own potato. Squeeze with lemon wedges, and eat!
4. Sheet Pan Roasted Chilli-Orange Salmon with Garlic and Green Veggies
Serves 5
INGREDIENTS
5 salmon fillets, skin removed
1 head of broccoli
1 bundle of asparagus, trimmed
3 garlic cloves, peeled and smashed
1 large orange, sliced
1 large blood orange, sliced
Chilli seasoning
INSTRUCTIONS
Preheat oven to 400. On a parchment-lined baking sheet, arrange the five salmon filets in the middle of the pan. Sprinkle chili seasoning.
Toss broccoli, asparagus, and garlic cloves with a drizzle of olive oil and another 1/4 pack of the chili seasoning. Spread out in an even layer around the salmon. Scatter the orange slices around the veggies.
Bake for 20-25 minutes, until the salmon, is cooked through and veggies are tender.
Serve and enjoy!
5. Roasted Cauliflower Tacos with Pesto
Serves 4
INGREDIENTS
for the tacos:
1 head cauliflower
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 teaspoon garlic powder (optional)
1 teaspoon cumin
1/2 teaspoon coriander
8 corn tortillas
2 small or 1 large avocado, sliced
Pesto
Optional garnishes: pickled red onion, coriander lime wedges, or sliced jalapeno.
INSTRUCTIONS
Chop the cauliflower into bite-sized pieces, then toss with olive oil, salt, cumin, coriander, and garlic powder (if using.) Spread out on a parchment-lined baking sheet, and roast at 400 degrees for 20 - 30 minutes, until cauliflower is tender and caramelizing on the edges. Warm corn tortillas in a dry skillet over medium heat, or directly over the burner on the stove to slightly char. In each tortilla, place a scoop of roasted cauliflower, then top with avocado slices, garnishes, and a drizzle of coriander pesto. Eat!
I hope you enjoy these recipes and have a healthy 2020 (obviously with the occasional chocolate bat).
Comments