Astrid came for a personal consultation and asked for quick healthy tips for dinner. During the day she is already quite successful in making healthy choices, she prepares her smoothies and oatmeal and always has fruit with her on the go. But then the evenings… She often still works in the evenings, has a family to take into account and even though she has all the Green Happiness books, she does not always feel like (very honestly) to spend a long time in the kitchen or follow an extensive recipe.
While I was writing her advice I realized that there are probably many more people who are very happy with these tips. So no worries, rescue is near! Most days we, ourselves, don’t feel like spending a lot of time cooking dinner. What do we eat then? See our quick healthy tips below! Including my personal favorite: how to turn a salad into a full meal.
Two-Minute Healthy Pasta
Recipe: page 229 in 50 Days winterbook
A super fast simple pasta. Combine regular spaghetti, lentil pasta or buckwheat noodles with zucchini noodles for extra vegetables and less calories. Delicious with a simple tomato sauce or make it extra fancy with extra vegetables, vegetarian minced meat or veggie balls.
> Optionally add a piece of meat or fish for the family. For an optimal food combination and digestion, make the pasta from zucchini when you choose to add meat or fish.
> You can add other vegetables to the tomato sauce and season with garlic and onion.
> Fancy cheese? Make a Parmesan from chopped roasted cashew nuts mixed with some sea salt and nutritional yeast flakes.
Recipes: For example lentilburgers (winterbook p.423) or beetburgers (winterbook p.285)
Super fun to make with the kids and often a favorite among men! Seems like a lot of work, but it is not too bad and you enjoy it for days.
> Make some extra burgers and store in the freezer.
> Delicious on a sandwich, but you can also eat it with a large salad and / or sweet potato chips from the oven.
Recipe: For example orange soup (detoxbook p.82), green happy soup (winterbook p.407) or miso soup (summerbook p.219) or curly kale soup.
Soup is always nice to have in the fridge / freezer. You can use any veggies you like, one type or several mixed together. Cook with a cube of stock and puree with a hand blender or blender.
>While cooking the vegetables, add split peas, red lentils or (sweet) potato to get a thicker, more filling soup.
>You can also prepare quinoa, (buckwheat) noodles or roasted chickpeas separately and add them to your soup just before serving to make it more filling
Quick healthy pizza
Recipe: See page 266 in the winterbook or click here.
Happy kids, happy you! Pizza is fun to make together and everyone in the family can put their personal favorite with toppings of their choice.
>Eat with a large green salad for some extra greens.
>Left overs? Great for lunch! (even cold…)
>A pizza base made from whole wheat or buckwheat flour is more satiating than white flour. There are also gluten-free options available and even with veggies added to the base. Or use a (corn) tortilla wrap as a pizza crust!
In our books you will find salads in all shapes and sizes. If you think that a salad consists only of a leaf of lettuce with cucumber and tomato, you will be surprised. A salad can become a delicious, filling evening meal or lunch! This way you can make a tasty and surprising salad within ten minutes in simple steps.
STEP 1: Start with lots of leaf green (sometimes pre-cut from a bag). A lettuce, spinach, or arugula, just what you like!
STEP 2: Choose vegetables that do not require cooking, such as cucumber, tomato, bell pepper, grated zucchini or carrot.
STEP 3: Top up with vegetables that are warm or cooked. Think leftovers from the previous day, fried mushrooms or roasted pumpkin.
STEP 4: Cook a large amount (sweet potato), quinoa, rice, buckwheat or beans / lentils in one go. Keep this in the fridge and add a few scoops to your salad.
STEP 5: For extra filling you can use (ready-to-eat) boiled chestnuts, smoked tofu or falafel ball (yes I just eat it cold).
STEP 6: For an extra bite, you can sprinkle some sunflower, pumpkin seeds or roasted buckwheat grains on top.
STEP 7: Additional seasonings are, for example, sun-dried tomatoes, roasted capers, nori flakes or nutritional yeast flakes.
STEP 8: As a dressing you can use a (ready-to-eat) vegetable spread or hummus. Or make a dressing with tahini, mustard, lemon juice, salt and pepper. You can also use ½ avocado or just a little vinegar or lemon juice with salt / pepper.