healthy-recipes

Healthy Eating Recipes - Eating Right

Lady In Home

healthyfoodLooking to eat better but don't know what food to use or how to do it? Well, we have a few healthy eating recipes to help you get started!

Eating a healthy and well balanced diet is a necessary part of life. It helps you to stay active and keep a fresh mind. Yet, not all kinds of food have that effect. Some food can rather make the body lethargic. So what to eat and what not to eat?

 

5 Healthy Eating Recipes

 

1. Energy Nuggets With Dried Fruits – For An Energy Boost!Driedfruitenergyballs

Nutrition per serving:

  • Kilo calories - 113
  • Proteins - 2 grams
  • Carbohydrates - 21 grams
  • Fats - 3 grams
  • Saturates - 1 gram
  • Fibre - 2 grams
  • Sugar - 18 grams

Method

  • Use a food processor to mix 100g dried soft dates, 50g dried soft apricots and 50g dried cherries until they are very finely chopped.
  • Transfer to a bowl and add 2 tsp of coconut oil. Mix and shape using hands to make small balls.
  • Roll in sesame seeds or coconut flakes and store in a airtight container.

Find the recipe here: http://bit.ly/1DlSXUU

 

 

2. Semi-dried Tomato Omelette With Feta – A Quick Morning Fix!eggomelette

Nutrition per serving:

  • Kilo calories - 266
  • Proteins - 18 grams
  • Carbohydrates - 5 grams
  • Fats - 20 grams
  • Saturates - 7 gram
  • Fibre - 1 grams
  • Sugar - 4 grams
  • Salt - 1.8 grams

Method

  • Add 1 tsp olive oil to a pan, when heated, add two lightly beaten eggs.
  • Swirl the eggs using a fork as they set.
  • When eggs remain slightly runny in the middle, add 4 roughly chopped semi-dried tomatoes and 25g crumbled feta cheese.
  • Fold the omelette in half and cook for another minute, before taking off from the heat. Serve with mixed salad leaves or some chopped avocados!

Find the recipe here: http://bit.ly/1qhewAc

 

 

3. Thai Pineapple And Squash Currysquashpineapple

Nutrition per serving:

  • Kilo calories - 172
  • Proteins - 4 grams
  • Carbohydrates - 20 grams
  • Fats - 9 grams
  • Saturates - 5 gram
  • Fibre - 3 grams
  • Sugar - 0
  • Salt - 0.5 grams

Method

  • Add 1 tsp sunflower oil to the pan, then fry 1 finely chopped onion for a few minutes.
  • Stir in 4 tsp Thai red curry paste.
  • Add a peeled, deseeded medium butternut squash (cut into chunks), 200 ml canned coconut milk (reduced- fat) and 200 ml vegetable stock. Simmer till squash is tender.
  • After 10 minutes, put in 140g green beans. Add 225g pineapple chunks and coriander.
  • Cook till pineapple heats. *You can even add prawns for extra protein!
  • Add salt and serve with noodles or rice.

Find the recipe here: http://bit.ly/1gvabSW

 

 

4. Sweet Potato Jackets With Tuna – For A Low Fat Supper!sweetpotatotuna

Nutrition per serving:

  • Kilo calories - 238
  • Proteins - 12 grams
  • Carbohydrates - 44 grams
  • Fats - 3 grams
  • Saturates - 2 gram
  • Fibre - 5 grams
  • Sugar - 13 grams
  • Salt - 0.32 grams

Method

  • Scrub 4 small sweet potatoes and prick holes using a fork.
  • Microwave them on high until tender. Split these into halves.
  • Flake 185g drained tuna using a fork and divide into 8 parts.
  • Place 1 part on each sweet potato cut side, topped with finely sliced red onion and chopped red chilli.
  • Now, squeeze over lime juice. Finish with a yogurt dollop and chopped coriander.

Find the recipe here: http://bit.ly/1irf3cC

 

 

5. Butternut Squash Soup With Crème Fraîche And Chilli – A Bowl Full Of Comfort!healthy eating recipes

Nutrition per serving:

  • Kilo calories - 264
  • Proteins - 5 grams
  • Carbohydrates - 28 grams
  • Fats - 15 grams
  • Saturates - 7 gram
  • Fibre - 6 grams
  • Sugar - 17 grams
  • Salt - 0.61 grams

Method

  • Roast about 1kg peeled, deseeded and cubed butternut squash with 1 tsp olive oil in an oven at 200 degrees for 30 minutes.
  • Turn once while cooking. They will come out tender and golden.
  • Melt 1 tsp butter in 1 tsp olive oil in a pan.
  • Add 1 thinly sliced garlic clove, 1 diced onion and 2 finely chopped red chillies.
  • Cover to cook for 15 minutes on low heat.
  • Add roasted squash, 1 tsp crème fraîche and 850 ml hot vegetable stock.
  • Whizz soup until smooth with a stick blender.
  • Add salt to taste
  • Serve with crème fraîche swirled over and scattered chopped red chilli.

Find the recipe here: http://bit.ly/1gCphH1

For more healthy eating recipes, find them here!


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