Six healthy meal recipes to make this week

Prep and Cooking Time: 12 minutes

Ingredients:

per serving

• 40g rolled oats
• 250ml milk (oats, soy, almonds, or dairy products – your choice)
• 2 teaspoons sage Chia or ground flaxseeds
• 60 g of frozen berries
• 60 ml water
• 1 tablespoon peanut butter

Method:

1. Mix rolled oats, milk and 1 teaspoon of chia seeds or ground flaxseeds in a small saucepan, and
2. reduce heat and simmer for 4-5 minutes, or until desired consistency is achieved. Add frozen berries and remaining 1 teaspoon ground chia seeds or ground flaxseeds to 60 ml of water. Simmer for 4-5 minutes, or until slightly softened.
3. Transfer the oats to a serving bowl and add a little milk if needed, to get the desired consistency. Peanut Butter.

Breakfast: Weekend scrambled eggs

Preparation and cooking time: 10 minutes

Ingredients :

per serving

• 1 tablespoon butter
• 3 medium or Large eggs
• 1 teaspoon fresh chives or basil

Method:

1. Crack eggs directly into a cold saucepan with 1 tablespoon of butter. Turn on the heat and start stirring the eggs with a spoon. Once the eggs have cooled down a bit, return the pan to the heat. The key to this recipe is to keep stirring at all points.
2. Keep repeating step 2 until the eggs are cooked to the desired consistency (a little liquid versus a bit more solid).
3. Add a pinch of salt and pepper and serve. Stir the mixture last before serving. Sprinkle herbs on top.

Lunch: Halloumi chermoula baking tray

Preparation and cooking time: 40 minutes

Ingredients :

For 4 servings

• 2 cloves garlic
• Large handful of fresh coriander (including stems)
• 1 large handful of fresh parsley (stalks included)
• 1 tablespoon Small ground paprika
• 1 teaspoon ground cumin
• ½ lemon, grated and juiced
• 2 ½ tablespoon (40 ml) extra virgin olive oil
• 1 medium eggplant, cut into 2cm cubes
• ]] 2 zucchini, cut into cubes 2 cm
• 2 red peppers, cut into 2 cm pieces
• 1 red onion, cut into 2 cm pieces
• 1 x 400 grams of chickpeas, drained
• Sliced ​​halloumi [19659015] ½ lemon juice

Method:

1. Preheat oven to 200°C or 180°C.
2. Prepare the curola by adding garlic, coriander, parsley, paprika, cumin, lemon peel and juice, olive oil and a pinch of salt and pepper in a blender, and blend until smooth. Onions and chickpeas, mix evenly into the caramela and bake in the oven for 30-40 minutes, or until the vegetables are tender. Light golden. Serve it with lemon juice.

Lunch: Roasted Cauliflower and Fennel Soup

Preparation and cooking time: 45 minutes

Ingredients:

for 4 servings

• large head of cauliflower, cut into small florets
• 3 tablespoons extra-virgin olive oil
• 1 small fennel, coarsely chopped
• 1 leek, minced
• 2 cloves, minced garlic
• 150 ml water
• 800 ml chicken broth (or vegetable broth if you are meat-free) [19659015] 300 ml 1 cream
• 2 of Bay leaves
• 150 grams of bacon, cut into cubes (leave this if you are a vegetarian – it will still taste great)
• 60 grams hazelnuts
• Small handful of chives, sliced ​​

Method: