This is my post 2 out of 3 with the collection of my 30 favorite healthy recipes throughout the internet: 10 for breakfast, 10 for lunch and 10 for dinner. Do you think there’s no fitness life beyond lettuce? Do you need to add variety and color to your meal plans? Then write down these yummy, whole and healthy recipes for lunch!
Please check the first post of the series so you can read the introduction with several important clarifications. I’m just going to remind you of some of them:
- Recipes for lunch and dinner are interchangeable, how they’ve been classified depends on the moment of the day I ate them.
- I’ve just chosen recipes that can be used for a single course meal (first + second).
- I’ve translated the recipes in Spanish and I’ve also converted the units to the imperial system.
- Always feel free to adjust the amounts. I often eat more (even a lot more) than what the recipe says.
- The photos are mine unless stated otherwise.
Let’s go now to the recipes… Voilà!:
It’s a bit boring to cook, but when you taste the first bite you realize it’s been totally worth it. The yucca might sound a bit strange, but I recommend you not to skip it.
Ingredients for 4:
-300 g / 10,5 oz salmon
-1 tbsp milk
-Salt and pepper
-Marinate the salmon. For that, mix 1 tbsp sugar, 1 tbsp salt and a pinch of minced dill. Coat the salmon in the mixture and leave it in the fridge for 12 hours. Then, wash it, let it dry and chop it.
-Mince the carrot and the yucca. Cut the leek finely in threads. Place a frying pan with olive oil on the fire and fry the leek, the carrot and the yucca until crispy. Remove them from the frying pan and place them on a paper towel.
-In a bowl, beat the eggs with 1 tbsp milk and 1 tsp butter. Add salt and pepper. Distribute the mixture into a silicone ice cube tray and put in the microwave at low power until the eggs curdle. Remove and take out of the mold. Serve the eggs, the salmon and the crispy veggies with minced green onion.
Because who said salads had to be boring?
You don’t need to burn the salmon, I think she’s gone way too far haha. The sauce is to die for and you can re-use it in other salads.
A super fun and tropical recipe, perfect for summer, for saying goodbye to summer, or if you miss summer and need something that brings it back to you. Since carving out the pineapple is quite annoying, one idea is to just cut pieces of pineapple and place them surrounding the other ingredients.
A dish full of vegan protein that you’ll absolutely love.
This is a very basic recipe and that’s why it was indispensable to include it in this list, even if it isn’t the most dazzling one. It’s a complete and balanced meal, with veggies, cereals and proteins that give us natural and high quality nutrients. A very handy option when you don’t know what to cook, because it will always be good for you.
-Quinoa (a handful per person)
-2 garlic cloves
-Veggies: zucchini, red and green pepper, onion… whatever you like.
-First let’s cook the quinoa: we’ll boil it in a pan with water (1 and 1/2 glass for each handful of quinoa) and 2 garlic cloves. We’ll let it cook for about 20 minutes until it’s totally cooked.
-Meanwhile, in a frying pan, we’ll poach the veggies. We’ll place in a big frying pan the chopped veggies with a bit of water, and let them cook over low heat for about half an hour, until the water we’ve poured into the frying pan and the water from the veggies has evaporated.
-In other frying pan, we’ll make grilled tofu: we dice it and sauté it.
-Once the quinoa is ready, we’re going to drain it, and add it to the frying pan with the veggies. Let it cook for 2 or 3 minutes. Finally, add the tofu and mix it too. Done!
A fabulous bowl to recharge your batteries from the morning and fill yourself up with energy and good vibes for the afternoon.
There are many versions of this recipe. This is one I tried not long ago and I liked it a lot.
-1 zucchini cut in half.
-1 boiled egg.
-1 tin of tuna.
-Tomato sauce (better if it’s homemade).
-Put the zucchini halves in the microwave for 10-12 minutes at maximum power.
-Meanwhile, mix the rest of the ingredients.
-Use a spoon to remove the inside part of the zucchini and add it to the mixture.
-Put the mixture in the zucchini and add more grated cheese.
-Put it in the microwave for 1 or 2 minutes.
The first day, make the recipe giving it the rollup shape because it looks like you’re a professional cook. Then you can skip that step, the combination of ingredients is still yummylicious.
An absolute madness of delight. You can also use this vegan bolognese when you make normal pasta.
-Textured soy protein
-Salt, pepper and oregano
-Extra virgin olive oil
She doesn’t give us a “method” but it’s easy, you just have to make the zucchini into zoodles with a spiralizer and cook them in a frying pan with the carrot. Then mix the other ingredients to make the sauce and add.
Try these recipes and, if you have an instagram account, please tag me (@swallow_the_world). Well, we’ve already had breakfast and lunch… we’ll have to wait until next week to bring this delicious day to a spectacular close with a good dinner!