Hi!
3 Quick and easy lunch dishes
Today, I have three fantastic and super quick ideas for lunch or dinner, all requiring minimal ingredients. Despite being meat-based dishes, they are light and healthy because they are all cooked, making them a much better and healthier option. If you’re looking for something simple yet nutritious, these recipes are the perfect solution for a fast and guilt-free meal!
- 500g minced meat (good quality)
- salt, black pepper, fresh basil, parsley, red paprika powder.
- 100g pink quinoa (good quality)
- Medium zucchini without salad – optional
- 250g green beans
- 2 medium peppers – red, yellow
- Olive oil
Instructions:
Season the minced meat and form 20g balls each. Set aside in the fridge.
Cook the quinoa (approx. 30 min)
Cook the green beans (approx. 15 min)
In the meantime, dice the zucchini, pepper into strips – fry separately and then pour 1 cup of water over each and simmer covered for up to 30 min.
In the meantime, cook the balls for approx. 15 min
In a bowl, add half of the quinoa (mixed with parsley), add the beef balls, green beans, pepper, and zucchini. You can pour a little sauce, e.g. soy – if you like (for me this version is great)
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Grilled Chicken with cooked Brussels sprouts in Lime and Corn
Ingredients:
- 2 chicken breasts
- 500g Brussels sprouts
- 500g corn – no additives
- Fresh basil, salt, black pepper
- Lime zest
Instructions:
Season the minced meat and form 20g balls each. Set aside in the fridge.
Cook the quinoa (approx. 30 min)
Cook the green beans (approx. 15 min)
In the meantime, dice the zucchini, pepper into strips – fry separately and then pour 1 cup of water over each and simmer covered for up to 30 min.
In the meantime, cook the balls for approx. 15 min
In a bowl, add half of the quinoa (mixed with parsley), add the beef balls, green beans, pepper, and zucchini. You can pour a little sauce, e.g. soy – if you like (for me this version is great)
***
Creamy Cucumber Soup with Carrots
Ingredients:
- 250g of pickled cucumbers / ready puree without additives
- 1 liter of vegetable stock
- 2 medium carrots
- 1 medium potato
- Black pepper, red pepper powder, turmeric
- Coconut cream (optional)
- Olive oil
Instructions:
In a pot, combine the broth, grated cucumbers (ready puree), 1 peeled carrot, potato and half a small onion, add bay leaf and spices. Cook everything for about 40 – 1 hour on low heat.
Before blending, remove the bay leaf – then blend and cook for another 10 minutes on a gentle heat under cover.
Cut the carrot into cubes and gently fry in olive oil with black pepper and red spice.
Pour into bowls, add carrots – you can pour a little coconut cream or olive oil
Enjoy !