These insanely healthy meals are delicious and the best of both worlds. They are a healthier take on breakfast, snacks, lunch and dinner. They are incredibly flavourful, a mix of gluten-free, plant-based AND protein rich. Combine this with the fact that they are super simple and super affordable, you are left with an impossible to miss combo.
Breakfast – Quinoa Breakfast Bowl
Total Time: 30mins
- 1 cup quinoa
- 4 large eggs
- Spray olive oil
- Salt and black pepper
- 1 avocado, chopped
- 220 ounces smoked salmon
- Fresh lemon juice, for serving
- Sliced spring onion for serving
- Cook the quinoa according to the package directions.
- Meanwhile, heat (and spray) a large non-stick pan over medium heat.
- Add the eggs and cook, covered, 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon each salt and pepper.
- Serve the quinoa topped with the fried eggs, avocado, and salmon, dividing evenly. Drizzle with the lemon juice and top with spring onion.
Breakfast should always be one of those delicious healthy meals, but unfortunately sometimes it can get lost amongst the carbs and fats. This recipe offers all of the flavour and nutrition required to start the day on the right note.
Snack – Green Hummus
Total Time – 10 mins
Serves – 2 cups
- ¼ cup tahini
- ¼ cup fresh lemon juice (about 1 large lemon’s worth)
- 2 tablespoons olive oil, plus more for serving
- ½ cup roughly chopped, fresh parsley
- ¼ cup roughly chopped, fresh tarragon or basil
- 2 to 3 tablespoons roughly chopped fresh chives or green onion
- 1 large garlic clove, roughly chopped
- ½ teaspoon salt, more to taste
- One can of chickpeas, drained and rinsed
- 1 to 2 tablespoons water, optional
- Garnish with extra olive oil and a sprinkling of chopped fresh herbs
- Combine the tahini and lemon juice in the bowl of your food processor. Process for about 1 ½ minutes, pausing to scrape down the bowl of your processor as necessary.
- Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
- If your hummus is too thick or hasn’t yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
- Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
- Store hummus in an airtight container and refrigerate for up to one week.
Serve with carrot/celery sticks to make this snack one of those healthy meals that is incredibly delicious.
Lunch – Asian Steak Noodle Bowl
Total Time – 30 minutes
- 200g buckwheat soba noodles
- 450g sirloin steak
- Salt Pepper
- 1 tbsp. olive oil
- 2 tbsp. rice vinegar
- 2 tsp. sesame oil
- 1 tsp. chili paste
- 1 cup spiralized carrots
- 1 cup frozen shelled edamame, thawed
- 1/2 cup mint
- 1/2 cup coriander leaves
- Toasted sesame seeds and sliced spring onions, for serving
- Cook buckwheat soba noodles per package directions. Rinse with cold water; refrigerate.
- Meanwhile, pat sirloin steak dry and season with salt and pepper. Heat large pan on medium-high. Add olive oil, then steak, and cook to desired level. Let rest at least 5 minutes before slicing.
- In large bowl, whisk together rice vinegar, sesame oil, chili paste, and 1/2 teaspoon salt.
- Add soba noodles and spiralized carrots (thawed if frozen) and toss to coat.
- Fold in edamame, mint, and coriander leaves.
- Top with sliced steak, toasted sesame seeds, and sliced spring onion.
Dinner – San Choy Bau Bowl
Total Time – 25 minutes
- 2 teaspoons sesame oil
- 1 onion, finely chopped
- 2 celery sticks, diced
- 2 garlic cloves, crushed
- 2 teaspoons finely grated fresh ginger
- 500g lean chicken breast mince
- 225g can water chestnuts, drained, chopped
- 1 tablespoon gluten free oyster sauce
- 1 tablespoon salt-reduced tamari
- 2 baby gem lettuces, trimmed, leaves separated
- 1 large carrot, peeled, shredded
- 1 Lebanese cucumber, thinly sliced into ribbons
- 2 cups trimmed bean sprouts
- Fresh coriander leaves, to serve
- Sliced chilli, to serve
- Heat the oil in a large wok over high heat. Stir-fry onion and celery for 2 minutes or until softened. Add garlic and ginger and stir-fry for 1 minute or until fragrant.
- Add mince and stir-fry, breaking mince up with a wooden spoon, for 3-4 minutes or until golden.
- Add water chestnuts, oyster sauce and tamari and stir-fry for 1 minute or until heated through.
- Divide gem lettuce leaves, mince mixture, carrot and cucumber between bowls. Serve topped with bean sprouts, coriander and fresh chilli.
If you finish the day on the right note with a delicious healthy meals like this one, then you can carry that momentum through to the next day. There is always opportunity to make the right decision with your nutrition and you will always feel better for making it.
Since COVID-19 entered our lives, we have aimed to deliver some great weekly information as to how you can remain healthy, productive and in good spirits. This blog post is the latest addition to a growing library of information.
To read more on these topics click below:
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