A lot of people don’t believe me when I say that it is possible to cook healthy food in 10 minutes or less. So I decided to put these three recipes together to show how easy it can be.
At the same time it will take you to sit through the drive-through line, you can whip up these nutrient-dense, flavor-rich food.
Stuffed sweet potato with a pea and avocado smash
Servings: 1-2
material
2 medium sweet potatoes
Smash for peas and avocados:
1 cup green peas
1 avocado
1-2 garlic cloves, chopped
1/4 cup red onion, chopped
1 tbsp. Olive oil
Sea salt, pepper, and chili to taste
For Spicy Chole:
1 chickpeas can, dried and rinsed
1 tbsp. Avocado oil (or oil of choice)
1 clove garlic, minced
1/4 cup red onion, chopped
1 tsp. smoked paprika
1/2 tsp. cumin
1/4 teaspoon. Red chilly
A pinch of chili flakes and salt to taste
For Maple Tahini Dressing:
4 tablespoons. Tahini
1 1/2 tbsp. Maple syrup
1 1/2 tbsp. Lemon juice
1 clove garlic, minced
2 tsp. Apple vinegar
1 tsp. Olive oil
Sea salt and pepper
Directions
Put a hole in your sweet potato and cook in the microwave for about 4-7 minutes until tender.
For the chickpeas: In a small pot on medium heat, add your avocado oil, garlic, onion and spices and cook for about 1-3 minutes. Next, add your chickpeas and cook for 5–10 minutes until you are ready to serve.
For peas and avocado smashes: In a blender or food processor, add all your ingredients and mix / pulse until you reach your desired consistency.
For Dressing: In a medium bowl, whisk all the ingredients together until well combined.
Cut the ingredients with your baked sweet potatoes, peas and avocado smash and chickpeas, and then drizzle with maple tahini.
Basil cashew pesto pasta
Servings
Ingredients
8 ounces. Pasta Box (I ate Banja Chana Pasta cooked in 8-10 minutes)
2 cups fresh basil
1/4 cup raw cashew nuts
2-3 garlic cloves
1/4 cup + 2 tbsp. nutritional yeast
1/4 cup + 3 tbsp. Olive oil
2 tablespoons. Lemon juice
1/3 tbsp. sea salt
1/2 tbsp. Black pepper
Directions
Add your box of pasta to the salted boiling water and cook until al dente.
Using a blender or food processor, add 3 tbsp to the garlic. Olive oil, cashews, and black pepper. blend until smooth.
Add nutritional yeast and salt to the blender. Pulse until combined.
Add basil and remaining olive oil and mix again until everything is incorporated.
Pulse in lemon juice.
Dry and rinse your cooked pasta, add it back to the pot, and mix with your cashew pesto until everything is coated. You can have extra pesto (but it’s not a bad thing).
Easy spiced lentils
Servings
Ingredients
15 oz. Lentils can be cooked, drained and rinsed
3 garlic cloves
1/2 onion, chopped
1 large red bell pepper, seeds and stem removed
2 tablespoons. tomato paste
1-2 tablespoons. Maple syrup
1/2 tsp. Sea salt more flavor, if desired
1 tsp. smoked paprika
1 tsp. Ground cumin
1 tsp. Ginger, finely grated
1/2 tsp. ground turmeric
1/4 teaspoon. Red chilly
2 tablespoons. Lemon juice
3/4 cup fresh Sitaphal
Directions
In a blender or food processor, combine garlic, onion, bell peppers, tomato paste, maple syrup, sea salt, spices, ginger, and lemon juice. Blend well, then see if you need to add anything.
In a large pan or pot over medium-low heat, add your drained lentils, fresh sitafal, and sauce. Stir until well combined and reheat all the way.
Serve with rice, noodles or vegetables.
If you try them, let me know what you think on Instagram. I love seeing your creations and I hope I can be a little less fearful and stressful to make eating healthy.
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