No matter how much you keep avoiding the fact that it is almost the second weekend of May and I hate to break it to you, SUMMER’S ALMOST HERE (swimsuit alert!!), so you may want to consider what to throw in the pan for your next meal.
But don’t get ahead of yourself too quickly by trying to starve yourself just to get in those skinny shorts you completely forgot about as soon as possible, as I got your back with a few of my trusted healthy recipes that’ll keep the hunger away and still get you to rock the shorts anyway!
Chickpeas in spicy tomato gravy
This classic Punjabi dish nourishes the body and soul, as not only will it fill you up with essential vitamins and minerals, but enrich the atmosphere with the warm scent of Oriental spices.
Ingredients:
- 8 garlic cloves, finely chopped
- 2 jalapeno peppers, chopped
- 2-inch piece of fresh ginger, peeled and chopped
- ¼ cup of olive oil
- 3 onions, peeled and diced
- 2 tbsp of ground cumin
- 1 tbsp of ground coriander
- ¾ tsp of cayenne pepper
- 1 ½ cup of canned diced tomatoes
- 4 cups of canned chickpeas, drained and rinsed
- 2 cup of water
- Salt to taste
- 2 tbsp of cilantro leaves (optional)
Directions:
- Put the garlic, jalapeno peppers and ginger in a blender and process to a paste.
- Add the oil in a nonstick skillet pan and heat it. Put the onions in the skillet and cook by stirring occasionally for about 3 minutes on moderately high heat. Reduce the heat and continue cooking until the onions turn golden brown.
- Add the paste in the skillet and cook for additional 2 minutes, and then add the cumin, coriander and cayenne.
- Add the tomatoes and simmer over medium heat until it thickens, for about 6 minutes.
- Add the chickpeas and water and simmer until the chickpeas have absorbed the gravy, for about 8 minutes.
- Season the dish with salt by taste, garnish with cilantro leaves and serve.
Tilapia and cucumber-feta quinoa
Refreshing and quite filling – this dish has two powerful, but lean protein sources that will keep you satiated and not bloated.
Ingredients:
- 1 cup of quinoa
- 2 ½ tbsp of olive oil
- ¾ tsp of paprika
- ½ pound tilapia fillets, boneless and skinless
- ⅓ cup fresh dill, chopped
- 2 tsp of fresh lemon juice
- 1 cup of diced cucumber
- ⅓ cup of feta cheese, crumbled
- Salt and ground pepper to taste
- 2 cups of water
Directions:
- Put the quinoa, water and 1 tsp of salt in a small saucepan and bring to a boil over high temperature.
- Once the water starts boiling, reduce the temperature to medium and continue cooking for about 15 minutes, until the water evaporates.
- Transfer the quinoa to a medium-sized bowl and let it cool.
- Add 1 ½ tbsp of oil in a large nonstick skillet and heat over medium-heat temperature.
- Season the fish with salt, ground pepper and paprika and put it in the skillet to cook.
- Cook the fillets for about 2 minutes on each side, flipping when opaque throughout.
- Stir the cucumber, feta, lemon juice, dill and 1 tbsp of olive oil into the quinoa. Season with salt and ground pepper to taste.
- Serve the dish by sprinkling a bit of fresh dill and lemon juice on the fish.
Rice and spinach soup
What would be a better way than ending your day with a bowl full of hot, delicious soup? Keep up with me to learn how to make this easy and pocket-friendly bowl of happiness!
Ingredients:
- 1 cup of white rice
- 2 cup of spinach, rinsed
- 4 tbsp of pesto
- ¼ cup of olive oil
- 1 onion, peeled and cubed
- 2 garlic cloves, minced
- ½ tsp of thyme
- ½ tsp of rosemary
- 2 tsp of ground coriander
- ¼ tsp of cayenne pepper
- 4 cups of vegetable stock
- Salt and ground pepper to taste
- 2 tbsp of parmesan, freshly shaved
Directions:
- Heat half of the oil in a pan and add the onion, garlic, rosemary, thyme, coriander and cayenne pepper and cook through for about 5 minutes.
- Add the remaining oil and rice and continue cooking by stirring through for 1 more minute.
- Add the vegetable stock, bring to boil and simmer for 20 minutes until the rice is tender.
- Stir in the spinach and pesto and continue cooking for 2 more minutes.
- Season with salt and ground pepper to taste and serve by topping with shaved parmesan.