Meals for the Workweek
Welcome to discover healthy, quick, easy meals for the workweek. That will energize and sustain you throughout the workweek, including 4-step meals. In the fast-paced rhythm of modern life, finding time to prioritize our health and well-being can often feel like a challenge. Yet, amidst the chaos of deadlines and responsibilities, lies an opportunity to transform our daily meals into moments of nourishment and vitality, offering handcrafted delights for 2
Join us as we explore quick, easy meals for the workweek, vibrant flavors and innovative recipes that will revitalize your workweek routine, providing fast (10-30 min) meals. Each dish is crafted to fuel the body and mind, alongside quick and easy meals. Whether you’re seeking quick and convenient options for busy weekdays or planning for leisurely weekend meal prep sessions, these healthy, quick, easy meals for the workweek ideas offer a delicious solution to your culinary dilemmas, including 3-10min meals.
Here you can, also, find new recipes for various needs:
Transforming scarp into delights
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Balanced meal with chicken, quinoa and fresh veggies
Chicken and quinoa is a nutritious dish with grilled chicken, cooked quinoa and fresh vegetables topped with a tangy lemon vinaigrette for a quick, wholesome meal.
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Colorful wraps filled with veggies and creamy hummus
Vegetable and hummus wraps are fresh and light, combining a variety of vegetables, hummus and optional toppings like avocado and feta. All wrapped in whole-grain tortillas for a quick, healthy meal.
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Foil-packed salmon with tender asparagus and lemon
Salmon and asparagus in foil is a light, healthy dish. Salmon fillets and asparagus are baked with garlic, lemon and olive oil, in foil.
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Quinoa Salad with Roasted Vegetables
Prep Time: 10 minutes Total Time: 35 minutes
Nutrition Facts (per serving):
- Calories: 250 calories
- Fat: 8 grams
- Carbohydrates: 35 grams
- Protein: 8 grams
Ingredients:
- Quinoa (1 cup, uncooked)
- Assorted vegetables (bell peppers, zucchini, cherry tomatoes)
- Olive oil (2 tablespoons)
- Balsamic vinegar (2 tablespoons)
- Salt (to taste)
- Pepper (to taste)
- Fresh herbs (such as basil or parsley) for garnish
Instructions:
- Preheat the oven to 400°F (200°C).
- Cook the quinoa according to the package instructions.
- Set aside to cool.
- Chop the assorted vegetables into bite-sized pieces and place them in a large bowl.
- Drizzle the chopped vegetables with olive oil and season with salt and pepper.
- Toss until evenly coated.
- Spread the seasoned vegetables onto a baking sheet in a single layer.
- Roast the vegetables in the (preheated) oven for 20-25 minutes or until they are tender and slightly caramelized.
- Once the vegetables are roasted, remove them from the oven and allow them to cool slightly.
- In a large mixing bowl, combine the cooked quinoa and roasted vegetables.
- Drizzle the quinoa and vegetable mixture with balsamic vinegar and toss gently to combine.
- Garnish with roasted vegetables and fresh herbs (such as basil or parsley) before serving.
Chickpea Stir-Fry with Brown Rice
Prep Time: 10 minutes Total Time: 30 minutes
Nutrition Facts (per serving):
- Calories: 350 calories
- Fat: 10 grams
- Carbohydrates: 55 grams
- Protein: 12 grams
Ingredients:
- Chickpeas (1 can, drained and rinsed)
- Mixed vegetables (broccoli, carrots, snap peas) (2 cups, chopped)
- Garlic (2 cloves, minced)
- Soy sauce (3 tablespoons)
- Brown rice (1 cup, uncooked)
- Olive oil (2 tablespoons)
- Red pepper flakes (optional) (1/2 teaspoon)
Instructions:
- Cook the Brown Rice: Add 1 cup of uncooked brown rice and 2 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid and simmer for about 25 minutes or until the rice is tender and the water is absorbed. Once cooked, remove from heat, fluff the rice with a fork and set aside. Tip: For extra flavor, add a pinch of salt or a few drops of olive oil to the rice while it cooks.
- Prepare the Stir-Fry Base: While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add 2 cloves of minced garlic and sauté for about 1 minute until fragrant (being careful not to let it burn). Tip: Stir continuously to keep the garlic from browning too quickly, which can taste bitter.
- Add Vegetables: Add 2 cups of mixed vegetables (broccoli, carrots and snap peas) to the skillet. Stir frequently and cook for 5-7 minutes or until the vegetables are tender-crisp. If you prefer softer vegetables, cook for 2-3 minutes. Tip: Cut vegetables to a similar size for even cooking and add a splash of water if the vegetables begin to stick to the pan.
- Incorporate Chickpeas and Seasoning: Add the drained and rinsed can of chickpeas to the skillet, stirring to combine with the vegetables. Pour in 3 tablespoons of soy sauce and if desired, add 1/2 teaspoon of red pepper flakes for a slight kick. Stir and cook for 3-4 minutes until the chickpeas are warmed and evenly coated in sauce. Tip: Adjust the soy sauce and red pepper flakes to taste, as chickpeas absorb flavors quickly.
- Combine and Serve: Once the chickpea and vegetable stir-fry is fully cooked, divide the brown rice among serving plates and spoon the chickpea mixture over the top. Serve immediately.Tip: Garnish with freshly chopped herbs like cilantro or green onions for a fresh finish.
Lentil Soup with Spinach
Prep Time: 10 minutes Total Time: 35 minutes
Nutrition Facts (per serving):
- Calories: 250 calories
- Fat: 5 grams
- Carbohydrates: 40 grams
- Protein: 15 grams
Ingredients:
- Lentils (1 cup, dried)
- Onion (1 medium, diced)
- Carrots (2 medium, diced)
- Celery (2 stalks, diced)
- Garlic (3 cloves, minced)
- Vegetable broth (4 cups)
- Spinach (2 cups, fresh)
- Bay leaves (2)
- Olive oil (2 tablespoons)
- Salt (to taste)
- Pepper (to taste)
Instructions:
- Heat olive oil over medium heat.
- Add the diced onion, carrots, celery and minced garlic to the pot.
- Cook, stirring occasionally, until the vegetables are softened, 5-7 minutes.
- Rinse the lentils under cold water and drain them.
- Add the rinsed lentils, vegetable broth and bay leaves to the pot with the vegetables.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes or until the lentils are tender.
- Stir in the fresh spinach and continue to simmer until the spinach is wilted (2-3 minutes).
- Season with salt and pepper to taste.
Turkey and Quinoa Stuffed Bell Peppers
Prep Time: 15 minutes Total Time: 55-60 minutes
Nutrition Facts (per serving – 1 stuffed bell pepper):
- Calories: 350 calories
- Fat: 12 grams
- Carbohydrates: 35 grams
- Protein: 25 grams
Ingredients:
- Bell peppers (4 large)
- Ground turkey (1 lb)
- Quinoa (1 cup, uncooked)
- Onion (1 medium, diced)
- Garlic (3 cloves, minced)
- Tomato sauce (1 cup)
- Italian seasoning (1 tablespoon)
- Salt (to taste)
- Pepper (to taste)
- Shredded cheese (optional, for topping)
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the quinoa according to package instructions.
- Set aside.
- In a skillet, cook the ground turkey over medium heat until it’s no longer pink, breaking it apart with a spoon as it cooks.
- Add the diced onion and minced garlic to the skillet with the turkey.
- Cook until the onion is translucent and the garlic is fragrant.
- Stir in the cooked quinoa, tomato sauce, Italian seasoning, salt and pepper. Mix everything until well combined.
- Remove from heat.
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Stuff each bell pepper with the turkey-quinoa mixture, packing it in tightly.
- Place the stuffed bell peppers in a baking dish, standing upright.
- Cover the baking dish with foil and bake in the (preheated) oven for 25-30 minutes or until the peppers are tender.
- Remove the foil, sprinkle shredded cheese over the stuffed peppers, and bake for 5 minutes or until the cheese is melted and bubbly.
Mediterranean Chickpea Salad
Prep Time: 15 minutes Total Time: 15 minutes
Nutrition Facts (per serving):
- Calories: 250 calories
- Fat: 12 grams
- Carbohydrates: 28 grams
- Protein: 10 grams
Ingredients:
- Chickpeas (1 can, 15 ounces, rinsed and drained)
- Cucumber (1 medium, diced)
- Cherry tomatoes (1 cup, halved)
- Red onion (1/4 cup, diced)
- Kalamata olives (1/4 cup, pitted and halved)
- Feta cheese (1/2 cup, crumbled)
- Fresh parsley (2 tablespoons, chopped)
Dressing:
- Olive oil (2 tablespoons)
- Lemon juice (1 tablespoon)
- Garlic powder (1/2 teaspoon)
- Salt (1/2 teaspoon, or to taste)
- Pepper (1/4 teaspoon or to taste)
Instructions:
- Rinse and drain the chickpeas thoroughly, then place them in a large mixing bowl.
- Dice the cucumber and red onion, halve the cherry tomatoes, pit and halve the Kalamata olives and chop the fresh parsley.
- Add the diced cucumber, halved cherry tomatoes, diced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley to the bowl with the chickpeas.
- In a small bowl, whisk the olive oil, lemon juice, garlic powder, salt and pepper to make the dressing.
- Drizzle the dressing over the salad ingredients in the large mixing bowl.
- Toss the salad gently until all the ingredients are evenly coated with the dressing.
Tofu and Vegetable Stir-Fry
Prep Time: 30 minutes Total Time: 45 minutes
Nutrition Facts (per serving):
- Calories: 250 calories
- Fat: 15 grams
- Carbohydrates: 15 grams
- Protein: 20 grams
Ingredients:
- Firm tofu (1 block, 14 ounces)
- Mixed vegetables (broccoli, bell peppers, snap peas) (2 cups, chopped)
- Garlic (2 cloves, minced)
- Soy sauce (3 tablespoons)
- Ginger (1 teaspoon, grated)
- Olive oil (2 tablespoons)
- Sesame seeds (optional) (1 tablespoon)
Instructions:
- Press tofu to remove excess moisture: wrap the tofu block in a clean kitchen towel or paper towel and place a heavy object (such as a cast-iron skillet) on top. Let it press for 20-30 minutes, then cut it into cubes.
- In a large skillet or wok, heat olive oil over medium heat.
- Add minced garlic and grated ginger to the skillet, stirring until fragrant, 1 minute.
- Add the tofu cubes to the skillet and cook until browned on all sides, 5-7 minutes.
- Add the mixed vegetables to the skillet and stir-fry until tender, 5 minutes.
- Season the stir-fry with soy sauce and toss to coat all the ingredients evenly.
- Sprinkle sesame seeds over the stir-fry if desired.
- Serve with hot cooked rice or noodles.
Spicy Black Bean and Corn Salad
Prep Time: 15 minutes Total Time: 15 minutes
Nutrition Facts (per serving):
- Calories: 150 calories
- Fat: 6 grams
- Carbohydrates: 20 grams
- Protein: 6 grams
Ingredients:
- Black beans (1 can, 15 ounces, rinsed and drained)
- Corn (1 cup, canned or frozen, drained)
- Red bell pepper (1 medium, diced)
- Jalapeño (1 small, diced)
- Red onion (1/4 cup, finely chopped)
- Cilantro (2 tablespoons, chopped)
- Lime juice (2 tablespoons, freshly squeezed)
- Olive oil (2 tablespoons)
- Cumin (1 teaspoon)
- Chili powder (1/2 teaspoon)
- Salt (1/2 teaspoon or to taste)
- Pepper (1/4 teaspoon or to taste)
Instructions:
- Rinse and drain the black beans and corn thoroughly, then place them in a large mixing bowl.
- Dice the red bell pepper, jalapeño, red onion and chop the cilantro.
- Add them to the bowl with the black beans and corn.
- Whisk the lime juice, olive oil, cumin, chili powder, salt and pepper to make the dressing.
- Drizzle the dressing over the salad ingredients in the large mixing bowl.
- Toss the salad gently until all the ingredients are evenly coated with the dressing.
Chicken Souvlaki
Prep Time: 15 minutes Total Time: 45 minutes
Nutrition Facts:
- Calories: 350
- Fat: 8g
- Carbohydrates: 30g
- Protein: 35g
Ingredients:
- 2 chicken breasts, cubed
- ½ cup of yogurt
- 2 tablespoons of lemon juice
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of oregano
- 1 cup of quinoa
- 1 cucumber, sliced
- 1 cup of cherry tomatoes, halved
- ½ red onion, thinly sliced
- 2 tablespoons of fresh parsley, chopped
- Salt and pepper to taste
Directions:
- Marinate chicken breast in yogurt, lemon juice, minced garlic, olive oil and oregano for at least 30 minutes.
- Cook quinoa according to package instructions.
- Grill marinated chicken until cooked.
- Assemble bowls with cooked quinoa, sliced cucumber, halved cherry tomatoes, thinly sliced red onion and grilled chicken.
- Garnish with fresh parsley and season with salt and pepper to taste.
Peanut Tofu Stir-Fry
Prep Time: 20 minutes Total Time: 35 minutes
Nutrition Facts:
- Calories: 380
- Fat: 15g
- Carbohydrates: 45g
- Protein: 20g
Ingredients:
- 1 block (14 oz) of firm tofu, pressed and cubed
- ¼ cup of peanut butter
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- ¼ teaspoon of red pepper flakes
- 1 tablespoon of lime juice
- 1 cup of broccoli florets
- 1 bell pepper, sliced
- 1 carrot, thinly sliced
- ½ cup of snow peas
- 2 cups of cooked brown rice
Directions:
- Press tofu to remove excess moisture, then cut into cubes.
- Whisk peanut butter, soy sauce, rice vinegar, minced garlic, grated ginger, red pepper flakes and lime juice, to make the sauce.
- Stir-fry tofu in a pan until golden brown, then set aside.
- Stir-fry broccoli, bell peppers, carrots and snow peas until tender.
- Add tofu back to the pan, pour in the peanut sauce and toss to coat.
- Serve over cooked brown rice.
Chickpea Tagine
Prep Time: 15 minutes Total Time: 40 minutes
Nutrition Facts:
- Calories: 320
- Fat: 8g
- Carbohydrates: 50g
- Protein: 14g
Ingredients:
- 2 tablespoons of olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 medium eggplant, diced
- 1 zucchini, diced
- 2 tomatoes, diced
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1 tablespoon of ras el hanout spice blend
- 2 cups of vegetable broth
- 1 cup of couscous
- 2 tablespoons of fresh cilantro, chopped
Directions:
- Heat olive oil in a tagine or large pot over medium heat.
- Sauté diced onion and minced garlic until softened.
- Add diced eggplant, zucchini and tomatoes to the pot.
- Stir in chickpeas, ras el hanout spice blend and vegetable broth.
- Simmer for 20-25 minutes until vegetables are tender.
- Prepare couscous according to package instructions.
- Serve tagine over couscous and garnish with chopped fresh cilantro.
Quinoa Stuffed Peppers
Prep Time: 20 minutes Total Time: 45 minutes
Nutrition Facts:
- Calories: 280
- Fat: 10g
- Carbohydrates: 40g
- Protein: 10g
Ingredients:
- 1 cup of quinoa, cooked
- 4 large bell peppers, tops cut off and seeds removed
- 1 can (15 oz) of black beans, rinsed and drained
- 1 cup of corn kernels (fresh or canned)
- ½ red onion, diced
- 1 jalapeño, diced
- 2 tablespoons of fresh cilantro, chopped
- 1 tablespoon of lime juice
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- ½ teaspoon of garlic powder
- Sliced avocado and salsa for serving
Directions:
- Preheat the oven to 375°F (190°C).
- Cook quinoa according to package instructions.
- Cut the tops off bell peppers and remove the seeds.
- Mix cooked quinoa with rinsed black beans, corn, diced red onion, diced jalapeño, chopped cilantro, lime juice, cumin, chili powder and garlic powder.
- Stuff the mixture into bell peppers.
- Bake for 25-30 minutes until peppers are tender.
- Serve with sliced avocado and salsa.
Soba Noodle Salad
Prep Time: 15 minutes Total Time: 25 minutes
Nutrition Facts:
- Calories: 290
- Fat: 8g
- Carbohydrates: 45g
- Protein: 12g
Ingredients:
- 8 oz soba noodles
- 1 cup of edamame, blanched
- 1 cup of red cabbage, thinly sliced
- 1 carrot, thinly sliced
- ½ cucumber, thinly sliced
- 2 green onions, thinly sliced
- ¼ cup of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 1 teaspoon of honey
- 1 teaspoon of grated ginger
- 1 clove of garlic, minced
- 1 tablespoon of sesame seeds
Directions:
- Cook soba noodles according to package instructions.
- Blanch edamame and thinly slice red cabbage, carrots, cucumber and green onions.
- Whisk soy sauce, rice vinegar, sesame oil, honey, grated ginger and minced garlic into the dressing.
- Toss cooked soba noodles with vegetables and dressing.
- Sprinkle with sesame seeds before serving.
Lentil and Vegetable Curry
Prep Time: 20 minutes Total Time: 60 minutes
Nutrition Facts:
- Calories: 340
- Fat: 10g
- Carbohydrates: 50g
- Protein: 15g
Ingredients:
- 1 cup of lentils, soaked for 30 minutes
- 2 tablespoons of olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1 small cauliflower, diced
- 2 potatoes, diced
- 2 carrots, diced
- 1 cup of peas
- 1 can (13.5 oz) of coconut milk
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- ½ teaspoon of garam masala
- 2 cups of vegetable broth
- 2 cups of cooked basmati rice
Directions:
- Rinse lentils and soak for 30 minutes.
- In a large pot, sauté diced onion, minced garlic and grated ginger until softened.
- Add diced cauliflower, potatoes, carrots and peas to the pot.
- Stir in soaked lentils, coconut milk, curry powder, turmeric, cumin, coriander, garam masala and vegetable broth.
- Simmer for 30-40 minutes until vegetables are tender and curry is thickened.
- Serve over cooked basmati rice.
Caprese Quinoa Salad
Prep Time: 15 minutes Total Time: 25 minutes
Nutrition Facts:
- Calories: 320
- Fat: 15g
- Carbohydrates: 30g
- Protein: 15g
Ingredients:
- 1 cup of quinoa, cooked
- 1 cup of cherry tomatoes, halved
- 1 cup of fresh mozzarella, cubed
- ¼ cup of fresh basil, chopped
- 1 clove of garlic, minced
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of olive oil
- Salt and pepper to taste
Directions:
- Cook quinoa according to package instructions.
- Halve cherry tomatoes and cube fresh mozzarella.
- Chop fresh basil and mince garlic.
- Combine cooked quinoa, cherry tomatoes, fresh mozzarella and chopped basil.
- Drizzle with balsamic vinegar and olive oil.
- Season with minced garlic, salt and pepper to taste.
Bibimbap
Prep Time: 30 minutes Total Time: 45 minutes
Nutrition Facts:
- Calories: 380
- Fat: 12g
- Carbohydrates: 45g
- Protein: 20g
Ingredients:
- 2 cups of cooked brown rice
- 8 oz beef or tofu, thinly sliced
- 2 tablespoons of soy sauce
- 2 cloves of garlic, minced
- 1 tablespoon of sesame oil
- 2 carrots, julienned
- 1 cup of spinach, blanched
- 1 cup of bean sprouts, blanched
- 1 zucchini, sliced
- 4 eggs, fried sunny-side-up
- 2 tablespoons of gochujang
- 1 tablespoon of sesame seeds
Directions:
- Cook brown rice according to package instructions.
- Thinly slice beef or tofu and marinate in soy sauce, minced garlic and sesame oil.
- Julienne carrots, blanch spinach and bean sprouts and sliced zucchini.
- Sauté each vegetable separately until cooked.
- Fry eggs sunny-side-up.
- Assemble bowls with rice, marinated beef or tofu, sautéed vegetables and fried eggs.
- Serve with gochujang and sprinkle with sesame seeds.
Black Bean and Sweet Potato Stew
Prep Time: 20 minutes (+ soaking time) Total Time: 2 hours 30 minutes
Nutrition Facts:
- Calories: 300
- Fat: 2g
- Carbohydrates: 55g
- Protein: 15g
Ingredients:
- 1 cup of black beans, soaked overnight
- 2 tablespoons of olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 medium sweet potatoes, diced
- 1 bell pepper, diced
- 2 tablespoons of tomato paste
- 4 cups of vegetable broth
- 1 teaspoon of smoked paprika
- 1 teaspoon of cumin
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Directions:
- Rinse and soak black beans overnight.
- Sauté diced onion and minced garlic until fragrant.
- Add diced sweet potatoes, bell peppers and soaked black beans to the pot.
- Stir in tomato paste, vegetable broth, smoked paprika, cumin, salt and pepper.
- Simmer for 1-2 hours until beans and sweet potatoes are tender.
- Serve stew garnished with chopped cilantro and a squeeze of lime.
Tabbouleh Salad
Prep Time: 20 minutes Total Time: 40 minutes
Nutrition Facts:
- Calories: 280
- Fat: 10g
- Carbohydrates: 40g
- Protein: 8g
Ingredients:
- 1 cup of bulgur wheat, soaked in water for 30 minutes
- 1 bunch of parsley, finely chopped
- ¼ cup of mint, finely chopped
- 1 large tomato, finely chopped
- 1 cucumber, finely chopped
- 3 green onions, finely chopped
- ¼ cup of freshly squeezed lemon juice
- 3 tablespoons of olive oil
- Salt and pepper to taste
Directions:
- Rinse bulgur wheat and soak in water for 30 minutes.
- Finely chop parsley, mint, tomato, cucumber and green onions.
- Drain soaked bulgur and mix with chopped vegetables.
- Dress with freshly squeezed lemon juice, olive oil, salt and pepper.
- Toss to combine.
Matcha Green Tea Pudding
Prep Time: 5 minutes Total Time: 1 hour
Nutrition Facts:
- Calories: 150
- Fat: 8g
- Carbohydrates: 15g
- Protein: 2g
Ingredients:
- 2 cups of coconut milk
- 2 teaspoons of matcha powder
- 1 teaspoon of agar powder
- 3 tablespoons of maple syrup
- 1 teaspoon of vanilla extract
Directions:
- Whisk coconut milk, matcha powder, agar powder, maple syrup and vanilla extract.
- Bring to a boil, reduce heat and simmer for 5 minutes stirring constantly.
- Pour mixture into molds and refrigerate until set.
- Serve chilled.
Chocolate Avocado Mousse
Prep Time: 10 minutes Total Time: 40 minutes
Nutrition Facts:
- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Protein: 3g
Ingredients:
- 2 ripe avocados
- ¼ cup of cocoa powder
- 3 tablespoons of maple syrup
- ½ teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- ¼ cup of almond milk
- Fresh berries or whipped coconut cream for topping
Directions:
- Blend avocado, cocoa powder, maple syrup, cinnamon, vanilla extract and almond milk in a food processor until smooth.
- Chill in the refrigerator for at least 30 minutes.
- Serve topped with fresh berries or whipped coconut cream.
Lemon Ricotta Cake
Prep Time: 15 minutes Total Time: 50 minutes
Nutrition Facts:
- Calories: 200
- Fat: 12g
- Carbohydrates: 15g
- Protein: 8g
Ingredients:
- 1½ cups of ricotta cheese
- 3 large eggs
- Zest of 2 lemons
- 1½ cups of almond flour
- ¼ cup of maple syrup
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- Pinch of salt
Directions:
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- Mix ricotta cheese, eggs, lemon zest, almond flour, maple syrup, vanilla extract, baking powder and a pinch of salt until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes until golden brown and set.
- Let cool before slicing and serving.
Mango Coconut Lassi
Prep Time: 5 minutes Total Time: 10 minutes
Nutrition Facts:
- Calories: 160
- Fat: 8g
- Carbohydrates: 20g
- Protein: 4g
Ingredients:
- 1 ripe mango, peeled and diced
- 1 cup of coconut milk
- ½ cup of yogurt
- 1 tablespoon of honey
- ¼ teaspoon of cardamom
- 1 cup of ice cubes
Directions:
- Blend mango, coconut milk, yogurt, honey, cardamom and ice cubes until smooth.
- Pour into glasses and serve chilled.
Açaí Bowl
Prep Time: 5 minutes Total Time: 10 minutes
Nutrition Facts:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Ingredients:
- 1 packet of frozen açaí berries
- 1 banana
- ½ cup of mixed berries
- ¼ cup of granola
- 2 tablespoons of coconut flakes
- 1 tablespoon of honey
Directions:
- Blend frozen açaí berries with banana until smooth.
- Pour into a bowl and top with mixed berries, granola, coconut flakes and a drizzle of honey.