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Three 10-minute ideas for simple, wholesome meals this weekend

by , 21 April 2017
Three 10-minute ideas for simple, wholesome meals this weekend
Not in the mood for cooking this weekend? Then you'll love these three quick and easy meals that are both wholesome and homemade!

Each one of these meals only takes 10 minutes to whip up. Plus, they're sure to bring the whole family together. Give them a try!

Three 10-minute meals to try this weekend

#1: Breakfast wrap with nori and greens
Ingredients:
·        1 sheet nori
·        1 egg
·        handful of parsley
·        1 tsp organic butter or coconut oil
·        ½ avocado
·        Handful of soft greens (spinach, arugula/rocket, bitter greens)
·        Sea salt to taste
·        Dressing
·        2 tbsp organic yoghurt (coconut or dairy)
·        1 tsp turmeric

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Method:
  1. Heat a frying pan to medium temperature, then add a small amount of butter or coconut oil to the pan.
  2. Whisk egg in a bowl with chopped parsley and pour into the pan.
  3. Cook for 1 minute. Flip and cook for a further minute.
  4. Remove from heat and set aside.
  5. Cut the avocado into slices.
  6. Lay the nori sheet onto a cutting board, drape the cooled egg in a line, cover with the avocado slices, greens, and the yoghurt (for better digestion).
  7. Roll up, cut in two and eat immediately in order for the nori not to go soggy.
                                 
#2: Salad in a jar with lemon and herb dressing
Ingredients:
For the lemon and herb dressing
·        2 tbsp extra virgin olive oil
·        1 tbsp lemon juice
·        ½ tbsp raw honey
·        Sea salt
·        Freshly ground black pepper
 
For the salad
·        1 small carrot, cubed or shredded
·        ¼ cup chopped cherry tomatoes
·        ½ cup chickpeas
·        ½ small Lebanese cucumber
·        ½ an avocado, cubed
·        ½ cup cooked quinoa
·        Handful of leafy greens
·        Nuts and seeds
 
Method:
  1. Prepare all ingredients and layer in a large mason jar.
 
#3: Zucchini noodles with avocado pesto
Ingredients:
·        For the pesto
·        1 ripe avocado
·        ½ cup fresh basil leaves
·        1 cloves garlic
·        ¼ cup pine nuts
·        2 tbsp lemon juice
·        ½ tsp sea salt
·        3 tbsp olive oil
·        Cracked black pepper, to taste
 
For the noodles
·        1 large zucchini, spiralised
·        1 tbsp olive oil
 
Method:
  1. Spiralise your zucchini and set aside on paper towels to soak up any excess water.
  2. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
  3. Drizzle olive oil in a large skillet over medium heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
  4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan or nutritional yeast.
 
Happy weekend!

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