Healthy Recipe Ideas

Hey guys, Amna and I have been eating clean for two and a half weeks now so we thought we will share some of the recipes that we have tried. I am including all mishaps too, so you can laugh at me. First up, a granola yogurt bowl!

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Last weekend, I went on a major cooking spree and whipped up homemade granola. I used this guide from Epicurious and adapted it to suit my tastes. I know these hipster bowls are all the rage on YouTube and Tumblr but once you make the granola you have breakfast set for weeks. Here’s how to make it:

Ingredients:

2 cups oatmeal (now Epicurious says rolled oats are necessary and not the quick cook kind but I like to rebel and change the rules, also I couldn’t find rolled oats so I used what I had hehe. Point is, it turned out fine with the quick cook oats so use that if you have)

1 cup chopped nuts (I used almonds and walnuts roughly chopped because I like the texture)

1/4 cup coconut oil

1/4 cup honey

1 teaspoon cinnamon powder

a pinch of salt

Method:

  1. Stir all the ingredients in a bowl. You can add more honey depending on how sweet you like your granola. I then spread the granola on a rimmed cookie sheet and baked it in the oven for 40 minutes at 180C. I kept taking the granola out every ten minutes and gave it a stir so that certain spots did not become too brown.
  2. Once it was golden, I left it to cool and stored it in an airtight container.
  3. For this bowl, I layered the granola over homemade yogurt and scattered pomegranate seeds on top. Delicious and healthy!

 

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I know, I know, we have been watching too many YouTube videos, and I don’t even like avocado but this toast turned out surprisingly good. We followed the corn and lime toast from here and added a bit of tomato and spring onion. This toast is perfect for a snack or lunch.

Ingredients:

1/2 an avocado

1/2 lemon

2 tablespoons tinned corn

1/2 a tomato, diced

1/2 a spring onion, green parts only

bit of salt and pepper

1 slice of wholewheat bread

Method:

  1. Use a spoon to scoop out the avocado flesh and then use a fork to mash it in a bowl. Add lemon juice and continue mashing till the avocado is a spreadable consistency.
  2. In another bowl, mix the corn, tomato, spring onion and salt and pepper. Toast your bread slice.
  3. Spread the avocado paste on your slice and then top with the corn mixture. Serve with Lays Oven Baked chips and enjoy your snack!

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I have been wanting to make zucchini noodles since I bought a spiralizer from Kaymu months ago. Well I finally got a zucchini and gave this recipe a spiral (geddit, spin? spiral). I adapted this recipe from Life Made Sweeter¬†and made a few changes here and there. So let’s do this.

Ingredients:

1 large zucchini, washed and ends trimmed

1 large chicken breast, cut into 1″ inch strips

2 cloves garlic, minced

1 green bell pepper, thinly sliced

1 carrot, thinly sliced

1/4 red cabbage, thinly sliced

1/4 cup chopped fresh cilantro, for garnish

For the sauce:

1/3 – 1/2 cup of cold water

1/2 tablespoon corn flour

1 1/2 tablespoons soy sauce

1 tablespoon oyster sauce

1 1/2 teaspoons honey

1 1/2 teaspoons of fish sauce

1/2 teaspoon of sesame oil

Method

  1. Cut zucchini into noodles with the spiralizer. It took me a little fiddling to get the spiralizer working but once I did the noodles came out perfect. I reused the ends of the zucchini on the stir-fry. Set aside on a plate covered with paper towels and pat dry.
  2. Season chicken with salt and pepper to taste. Heat 1 teaspoon olive oil in a large skillet / saute pan on medium high heat. Add chicken and cook until brown on all sides, about 3-4 minutes. Transfer from pan onto a plate. Set aside.*
  3. While chicken is cooking, in a medium bowl, gently whisk together all the ingredients for the sauce, until combined. Set aside. Now I made too much sauce which resulted in a too wet but still ok chowmien so while I have listed the amounts as in the recipe, I would suggest half the sauce ingredients if you are working with smaller amounts of zucchini and chicken.
  4. Add additional 1-2 teaspoons of olive oil to the same skillet, saute garlic, pepper, carrots and cabbage and cook for about 2 minutes, stirring frequently.
  5. Add zucchini noodles and chicken back to the pan. Gently stir sauce and pour over noodles, tossing to make sure everything is coated, using tongs or chopsticks. Cook until sauce thickens and zucchini noodles are just tender, about 1-2 minutes. Serve immediately** and garnish with cilantro and sesame seeds if desired.

Note: I didn’t have ginger, snow peas or bok choy as in the original recipe, so I adapted the recipe with what I had and skipped what I didnt.

*I skipped this step and fried the chicken till it was done, then added all the vegetables and zucchini noodles and sauce in one go. It was quicker and faster this way.

**This is precisely what I didn’t do and saved it for lunch the next day. While it was still tasty, the veggies had gone kinda soggy due to the sauce so I would recommend you eat it immediately which is what Amna did and gave it two thumbs up.

 

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