Learn how to make easy, nutritious meals to help you stay focused on healthy eating.
Maintaining a healthy diet for dinner doesn’t always have to be complicated. With light ingredients and balanced combinations, you can create meals that help you reach your goals. fitness no fuss. If you want easy and tasty ideas to include in your week, check out the 5 tips below and discover how to stay focused with delicious and nutritious recipes!
Crepioca with Parisian mushrooms
Ingredients
- 2 eggs
- 2 tablespoons tapioca
- 1/2 cup Parisian mushrooms, sliced
- 1 teaspoon olive oil
- 1 tablespoon chopped chives
- Salt and ground black pepper to taste
Preparation method
Heat the olive oil in a small skillet over medium heat. Add the mushrooms and sauté for about 5 minutes. Season with salt and black pepper and set aside.
In the bowlBeat the eggs with a fork until smooth. Add the tapioca and mix until smooth. Season with a pinch of salt and black pepper. Add the reserved chopped mushrooms directly to the crepioca mixture, mixing so they are well distributed.
Heat a non-stick frying pan over medium heat and pour in the mixture, spreading it out into a thin layer, like a pancake. Cook for about 3 minutes until the edges start to pull away from the pan and the pastry is golden brown. Flip the crepe and cook the other side for another 2 minutes. Then, remove from the pan and sprinkle with chives before serving.
Grilled Chicken with Zucchini and Quinoa
Ingredients
- 2 chicken breast fillets
- 1 cup of tea Quinoa
- 2 teacups of water
- 2 courgettes cut into slices
- 1 clove of garlic, minced
- 1 tablespoon olive oil
- Salt and ground black pepper to taste
- Juice of half a lemon
Preparation method
In a bowl, season the chicken fillets with garlic, salt, pepper and lemon juice. Set aside for 10 minutes. In a pan with water, cook the quinoa until the grains are soft and the water has been absorbed. Next, grill the chicken in a nonstick pan with a drizzle of olive oil over medium heat, browning on both sides until cooked through. Grill the zucchini slices in the same pan until lightly browned. Serve the chicken with the zucchini and quinoa.
Grilled Tofu with Sautéed Vegetables
Ingredients
- 200g firm tofu, diced
- 1 sliced ​​carrot
- 1 courgette cut into slices
- 1/2 red pepper cut into strips
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and ground black pepper to taste
Preparation method
In a bowl, season the tofu cubes with salt, pepper and soy sauce. Set aside for 10 minutes. Heat the oil in a skillet over medium heat and grill the tofu cubes until golden brown on all sides. Book. In the same skillet, sauté the vegetables until soft but still crunchy. Mix the vegetables with the tofu and serve.
Cauliflower Gratin
Ingredients
- 1 cauliflower cut into florets
- 1 chopped onion
- 2 cloves garlic, minced
- 1/2 cup of tea cheese chalet
- 1/2 cup skim milk
- 1/2 cup mozzarella cheese light grated
- 1 tablespoon olive oil
- Salt, onion slices and ground black pepper to taste
- 1/4 cup chopped chives
- 1 teaspoon nutmeg
- Water for cooking
Preparation method
Preheat the oven to 200°C. In a pan add the water and cook the cauliflower with a pinch of salt for about 5 minutes, until cooked. al dente. Drain and reserve. In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until soft and lightly browned.
In a blender, blend the cheese chaletskimmed milk, a pinch of salt, nutmeg and black pepper until you get a smooth cream. In a baking dish, lay out the cauliflower florets and add the fried onion and garlic on top.
Pour the cream cheese chalet over the cauliflower, making sure all pieces are covered. Sprinkle the mozzarella light grated cheese over the gratin and add the onion rings and chopped chives. Bake in the preheated oven for about 20 minutes or until the top is golden and the cheese is melted. Remove from the oven and serve hot.
Salmon in mustard sauce with broccoli
Ingredients
- 2 salmon fillets
- 1 tablespoon Dijon mustard
- 1 tablespoon of low-fat natural yogurt
- 1 clove of garlic, minced
- 1 teaspoon olive oil
- 1 bunch of steamed broccoli
- Salt and ground black pepper to taste
- Juice of 1/2 lemon
Preparation method
In a bowl, season the salmon fillets with salt, pepper and lemon juice. Then grill them in a non-stick pan with olive oil over medium heat, starting with the skin. After grilling both sides until golden brown, remove from heat and set aside. Mix the mustard, yogurt and garlic together to form a sauce. Serve the salmon with the sauce on top and the cooked broccoli on the side.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
