Glazed Salmon

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A delicious option for a quick lunch or a recovery meal (post-workout), ready in about 15 minutes. A great balance of protein (to repair muscle and tissues fibres) and carbohydrate (to replenish glycogen stores). Plus, salmon is a great source of Omega-3.

Glazed Salmon

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

  • 2 skinless salmon fillet
  • 2 Tbsp soy sauce
  • 1 Tbsp teriyaki sauce
  • 1cm fresh ginger, finely sliced or grated
  • 2 handfuls of broccoli florets
  • 2 courgettes, sliced
  • Olive oil
  • 1/2 tsp chilli flakes
  • Wholegrain Rice

Directions

  1. In a pan heat some olive, add the vegetables and cook over a medium heat until tended but still firm.
  2. In a small ball mix together the sauces and a dash of water.
  3. In another pan hear a drizzle of olive oil with grated ginger and chilli flakes.
  4. Add the salmon fillets to the same pan and cook for about 3-4 minutes. Poor over the sauce mixture and cook for another 4-5 minutes (or less depending on the size of your salmon fillet).
  5. Add the rice to the vegetables pan as stir fry for a few minutes.
  6. Serve the salmon with the rice and vegetables. Sprinkle some chilli flakes, sesame seeds and Nigella seeds for extra flavour.

Top tip: having some microwave rice or mixed grains in your cupboard will make your life easier! For a cheaper option cook your grains in large quantities in advance and store in the fridge or freezer for those days when you have zero time to cook.

Stir-fry noodles with glazed tofu

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You must try it – ready in 20 minutes or less! This meal is perfect as a post-workout meal as it provides around 20g of protein and 60g of carbs:
– Tofu is a great plant based source of protein
– Noodles provide you with plenty of carbs
– Veggies provide you with additional carbs, fibre, micronutrients all crucial when we speak about recovery nutrition!

Stir-Fry noodles with glazed tofu

  • Servings: 1
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

  • 150g tofu (I used the @cauldronfoods original tofu and it’s my favourite)
  • Egg noodle, 1 nest (around 65g)
  • 1 medium/large courgette
  • 1 medium/large carrot, peeled
  • 1 Tbsp Corn starch
  • 1 Tbsp light soy sauce
  • 1 Tbsp teriyaki sauce
  • 1 Tbsp olive oil or sesame oil
  • fresh grated ginger (1cm or more)
    • To serve:
  • Fresh coriander
  • Chili flakes
  • Nigella seeds or sesame seeds

Directions

  1. Dice the tofu and add it into a bowl with corn starch, mix until the tofu is well coated.
  2. Cut the vegetables using the “julienne” technique (or finely chop them if you don’t have time)
  3. Heat the olive oil in a non sticky pan and add the grated ginger. Stir fry for 1 minutes (be careful not to burn it) then add the vegetables.
  4. Stir fry for 5 minutes and add the soy sauce. Cook until soft but still firm.
  5. Meanwhile cook the noodles accordingly to the pack instructions.
  6. In another non sticky pan add the the tofu (drizzle some olive oil if needed) cook the tofu and once there is a crispy crust add the teriyaki sauce with 1 Tbsp of water. Stir well.
  7. Serve your noodles with the veggies, tofu and fresh coriander. Sprinkle some nigella seeds and chili flakes for extra flavor.

Pesto eggs with mixed grains and broccoli

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If you have never tried pesto eggs you must!!! So delicious and easy to cook. This quick meal works well as a post-workout meal providing you with a good amount of protein (around 20g) and carbohydrates, but also important micronutrients coming from the veggies, eggs, mixed grains and mixed seeds.

  • Difficulty: super easy
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Ingredients


* 100g cooked mixed grains
* 200g broccoli florets
* 2 eggs
* 1 Tbsp olive oil
* 1 heaped Tbsp pesto
* 2 Tbsp mixed seeds
* Chili flakes
* Salt and pepper
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Directions


1. Cut the broccoli florets in small pieces.
2. Heat the olive oil in a non sticky pan and add the broccoli. Stir-fry untile cooked. Season with salt and pepper.
3. Remove the broccoli and set aside. In the same pan heat the pesto. When the pesto start bubbling crack the eggs on top of it. Cook for a few minutes but keep the egg yolks running.
4. Serve the eggs and broccoli with the mixed grains. Sprinkle some seeds, pepper and chili flakes.

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Creamy salmon pasta

Creamy salmon pasta

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This creamy salmon pasta is my go-to recipe when I need a delicious meal ready in less than 30 minutes. The combo of salmon, lemon zest, ricotta cheese, spinach and peas is simply mouthwatering (and nutritious).

You can swap the spinach for chestnut mushrooms – trust me it’s a winning combination!

If you don’t like ricotta you can use creme fraiche instead.

Creamy salmon pasta

  • Servings: 2
  • Difficulty: easy
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Credit: fsnutritionist.com

Ingredients

  • 160 grams linguine or spaghetti
  • 2 fillets salmon, skinless and boneless
  • 1/2 leek, finely sliced
  • 50 ml white wine, optional
  • 100 grams frozen peas
  • 2 handfuls spinach
  • 4 Tbsp ricotta cheese
  • 1 lemon zest
  • dill, fresh or dry
  • 2 Tbsp olive oil

Directions

  1. Heat a drizzle of olive oil in a frying pan and add the leek. Cook for 3 minutes and add a dash of water if needed.
  2. Boil a kettle and fill a large saucepan with the water. Bring to boil, add a pinch of salt and the linguine. Cook for 10 minutes (or according to pack instructions).
  3. Add the salmon fillets to the leek and cook for 5 minutes or until thoroughly cooked. Add a dash of wine if you wish. Season with salt and pepper.
  4. Gently break up the salmon into big chunks.
  5. Add the peas and spinach.
  6. Cook for another 3 minutes, until the spinach has wilted and the peas are soft. Add dill to the salmon.
  7. Stir the ricotta in a small bowl with a ladle of the pasta water to thin the sauce. Add the sauce to the salmon.
  8. Drain the pasta and add to the pan with the salmon and sauce. Mix well.
  9. Serve garnished with some extra dill and lemon zest.

Broccoli and Cannellini beans soup

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A vegan heartwarming soup rich in flavor and packed with plant-based protein. I would say it is perfect for vegenuary (and if you are not a broccoli fan).

Broccoli and Cannellini beans soup

  • Difficulty: super easy
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Ingredients


1/2 leek, finely sliced
400g tinned cannellini beans, drained and rinsed
600g broccoli (a big one or two small)
500ml veg stock
2 Tbsp olive oil
1 tsp miso paste
Salt and pepper to season
Chilly flakes (optional)

Directions

  1. Heat 1 Tbsp olive oil in a large pan, add the leek and miso paste. Gently stir fry with a ladle of water.
  2. Chop the broccoli florets and stem (don’t waste it) and add it to the pan with the beans.
  3. Add the stock and mix well. Boil for around 20-30 minutes or until the vegetable is soft.
  4. Once ready, blend with a hand blender until creamy.
  5. I served mine with the remaining olive oil, olive sourdough bread and some roasted broccoli florets and beans.
  6. For the roasted broccoli and beans, simply preheat the oven to 180°C. Add the broccoli florets and beans to a baking tray, season and bake for 15 minutes or until golden brown.

Pumpkin Risotto

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Pumpkin risotto is a comfort meal, simply delicious and with a nutty flavor. This creamy version is very easy to make and based on traditional Italian recipes to make the perfect risotto. With the leftover rice you can make some delicious croquettes.

What kind of pumpkin should we use?

In Italy we have different names to call squash and pumpkin based on the varieties we are referring to. In my opinion Delica squash is the best one to make a truly delicious risotto.

What rice is the best in risotto?

In Italy we traditionally make risotto with Arborio or Carnaroli rice. Arborio is the most common in supermarket (and it’s the one I use here in the UK). In general you want to use a short grain rice which gives the right texture to the risotto – not to chewy and perfectly creamy.

Pumpkin risotto

  • Servings: 4
  • Difficulty: easy
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Credit: fsnutritionist.com

Ingredients

  • 400g pumpkin, diced and peeled
  • 400g Arborio or Carnaroli rice
  • 1/2 small onion
  • 1 L vegetable stock
  • 1 small glass of white wine
  • 1 Tbsp olive oil
  • 80g butter, cold from the fridge
  • 4 Tbsp grated parmesan (or more), cold from the fridge
  • salt and pepper
  • fresh thyme or sage
  • 1 tsp grated nutmeg

Directions

  1. Preheat the oven to 180°C. Roast the pumpkin on a oven tray line with baking paper for about 40 minutes.
  2. Once the pumpkin is ready roughly mash it.
  3. You can now start making your risotto. Heat the olive oil in a pan over a medium heat. Add the sage and onion and gently cook.
  4. Once the onion are soft but not brown, add the rice and stir well until the rice is hot to the touch. Add the wine and deglaze the pan with the wine.
  5. Add the mashed pumpkin and stir well.
  6. Start adding the a cup of stock and stir gently until the stock has all disappeared into the rice. Continue by adding a laddle of stock at the time.
  7. Once your rice is cooked turn the heat off. Add the cubed butter, nutmeg and parmesan and stir gently.
  8. Serve with extra parmesan and pepper.

Lentil bolognese

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By far, this lentil bolognese is one of my favourites dishes and I make it at least once a week. If you have only 15-20 minutes to prepare your lunch (or dinner) this is the perfect recipe. My suggestion is to use pre-cooked lentils – I used the puy lentils from Merchant gourment and they work perfectly for this recipe. I love their flavour, taste and texture. 

My tip: batch cook it and freeze it!

Head over to my website for the recipe, ingredients and instructions.

Let me know in the comments if you love lentil bolognese as much as I do.

Lentil Bolognese with basil

Lentil bolognese

  • Servings: 2
  • Difficulty: easy
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Credit: fsnutritionist.com

Ingredients

  • 300g pre-cooked lentils
  • 160g pasta
  • 500 ml tomato sauce
  • 1 Tbsp olive oil
  • 2 big carrots, grated or finely minced
  • 2 celery sticks, finely minced
  • 2 leeks or 2 small red onions, finely minced
  • 2 bay leaves
  • fresh basil
  • parmesan or vegan cheese, grated

Directions

  1. Boil a pot of water and cook the pasta according to pack instructions.
  2. In a mixer finely mince the carrot, celery and leeks.
  3. Heat the olive oil in a large pan. Add the vegetables and bay leaves and gently stir fry for a few minutes.
  4. Add the lentils and combine the ingredients. Add the tomato sauce and season with salt and pepper. Cook for at least 15 minutes.
  5. Once the pasta is cooked, combine with the sauce and serve with fresh basil and grated parmesan.

Beans curry

Cannellini beans and courgettes curry

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Beans curry

I’ve made these cannellini beans with curry powder on repeat the past week – they are quick (ready in about 10 minutes) and delicious. Plus, it’s a way to introduce more plants into your weekly meals, which means more fibre and a happier gut.

Courgette ricotta fritters

  • Difficulty: super easy
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Ingredients

    Ingredients:
  • 2 courgettes, coarsely shredded
  • 1/2 leek, very thinly sliced
  • 2 medium eggs
  • 1 tsp lemon zest
  • 1 tsp baking powder
  • 95g flour
  • Pinch of salt and pepper

Directions

  1. In a large bowl, combine the courgettes, leek, ricotta, eggs, lemon zest, salt and pepper. Stir well, then stir in the flour mixed with baking powder just until fully incorporated.
  2. Line a large baking sheet with paper towels. In a large pan, heat 1/4 inch of olive oil until shimmering. Add 2 Tbsp of the courgette batter to the hot oil, spreading them to form the fritters.
  3. Fry over moderately high heat, turning once, until browned and crisp, about 3-4 minutes. Drain the fritters on the paper towels and serve right away.
    4. Tip: make them ahead and re-heat in a 180°C oven.

I served mine with brown rice.

Enjoy!

Courgette ricotta fritters

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Do you need a lunchbox inspo? These courgette fritters are packed with nutrients, simply delicious and convenient.
Lunch box: pair the fritters with some roasted vegetables and potatoes. Works well in a buddha bowl too.

Courgette ricotta fritters

  • Difficulty: super easy
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Ingredients

    Ingredients:
  • 2 courgettes, coarsely shredded
  • 1/2 leek, very thinly sliced
  • 2 medium eggs
  • 1 tsp lemon zest
  • 1 tsp baking powder
  • 95g flour
  • Pinch of salt and pepper

Directions

  1. In a large bowl, combine the courgettes, leek, ricotta, eggs, lemon zest, salt and pepper. Stir well, then stir in the flour mixed with baking powder just until fully incorporated.
  2. Line a large baking sheet with paper towels. In a large pan, heat 1/4 inch of olive oil until shimmering. Add 2 Tbsp of the courgette batter to the hot oil, spreading them to form the fritters.
  3. Fry over moderately high heat, turning once, until browned and crisp, about 3-4 minutes. Drain the fritters on the paper towels and serve right away.
    4. Tip: make them ahead and re-heat in a 180°C oven.

Vegan Meatballs

Vegan Lentils Meatballs

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These Vegan Lentils Meatballs are full of flavor thanks to the dried thyme and soy sauce. Without too much prep needed you will have your lunch or dinner sorted – simply add some grains and veggies to your meal.

You can batch cook them and leftovers can be used for your lunchbox the next day.

Vegan meatballs

Vegan lentils meatballs

  • Difficulty: super easy
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Ingredients


* 1 can of green lentils (250g), drained and rinsed
* 1 Tbsp olive oil
* 1/2 large onion or 1/2 leeks
* 1 heaping Tbsp low sodium soy sauce
* 1 1/2 tsp dried thyme
* 1 Tbsp tomatoes purée
To serve:
* Giant wholegrain cous cous (or other grains)
* Mixed stir fry vegetables or a salad
* Datterini tomatoes sauce or standard basil tomatoes sauce
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Directions


1. Preheat the oven to 180°C.
In a food processor add the lentils, olive oil, onion or leeks, thyme, pepper, tomatoes purée and the soy sauce. Blend together.
2. If need add 1 or 2 Tbsp water (be careful not to add too much water) and add 2 -4 Tbsp breadcrumbs (again, be careful not too add too much breadcrumbs – the exact quantities will depend on how much water you add and how soft is your dough).
3. Line a baking tray with parchment paper.
4. Scoop out 1 Tbsp of dough and roll into balls and place on the lined tray. You should end up with 12 balls (it depends on their size).
5. Drizzle the balls with some olive oil.
6. Place in the middle of the oven and bake for around 20 minutes.
7. Serve with a cous cous salad and some tomatoes sauce or with a tomato pasta using your vegan meatballs.
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