So you think healthy cooking is time consuming and costly? Think again. Healthy food can be so simple to create and at the same time not lack taste. Have a look at these few 15 min recipes that will keep you trim and full at the same time. 


1. Carrot & ginger immune-boosting soup

 

Give yourself a boost and treat yourself to this low-fat, healthy carrot soup with a swirl of soured cream

 

 

PREP: 5 MINS

COOK: 5 MINS

EASY

SERVES 1

 

1 tsp turmeric

a pinch of cayenne pepper, plus extra to serve

20g wholemeal bread

1 tbsp soured cream, plus extra to serve

200ml vegetable stock

 

METHOD

 

Peel and chop the carrots and put in a blender with the ginger, turmeric, cayenne pepper, wholemeal bread, soured cream and vegetable stock. Blitz until smooth. Heat until piping hot. Swirl through some extra soured cream, or a sprinkling of cayenne, if you like.

 

2. Avocado & smoked salmon spelt spaghetti

 

Spelt pasta lends this dish a lovely nutty flavour and is higher in fibre than regular pasta. Complete with smoked salmon and avocado tossed with lemon and parsley

 

PREP: 5 MINS

COOK: 10 MINS

EASY

SERVES 2

 

200g spelt spaghetti

1 ripe avocado

, stoned and peeled

2 tbsp extra virgin olive oil

1 garlic clove

1 small bunch parsley

1 lemon

100g smoked salmon trimmings, sliced into strips

 

METHOD

 

Cook the spaghetti in boiling salted water following pack instructions. Meanwhile, put the avocado in a food processor along with the oil, garlic, half the parsley, a good squeeze of lemon and a large pinch of seasoning.

 

When the pasta is cooked, reserve 100ml of the cooking water and drain. Toss the avocado sauce through the pasta with the salmon and the reserved cooking water. Season with lots of black pepper and another squeeze of lemon, to taste. Chop the remaining parsley and stir through to serve.

 

3. Thai green prawn curry

 

Whip up this Asian style prawn dish in just 15 minutes with coconut milk and sugar snap peas - serve over noodles or jasmine rice

 

PREP: 10 MINS

COOK: 5 MINS

EASY

SERVES 1

 

1 tbsp sunflower oil

1 shallot

, finely chopped

2 garlic cloves, finely chopped

1-2 tbsp Thai green curry paste, or to taste

125ml coconut milk

75g sugar snap peas, thickly sliced diagonally

85g cooked prawns

, peeled

1 tsp soy sauce

1 tsp lemon juice

small handful coriander, chopped, to serve

noodles, to serve

 

METHOD

 

Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.

Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.

 

4. Microwave chilli

 

For a super speedy supper, try this vegetarian kidney bean chilli - a great way to get 2 of your 5-a-day in this microwavable, midweek meal

 

             

PREP: 10 MINS

COOK: 5 MINS

plus standing

EASY

SERVES 2

 

½ small onion

, finely chopped

1 fat garlic clove, crushed

knob of butter

½ tsp ground cumin

½ tsp paprika

 (sweet or smoked depending on preference)

pinch of chilli flakes or chilli powder

400g can chopped tomatoes, drained and juice reserved

400g can kidney beans

, drained and rinsed

½ vegetable stock cube

2 squares dark chocolate

soured cream, to serve (optional)

coriander, to serve (optional)

 

METHOD

 

Put the onion, garlic, butter and spices in a microwaveable container, give it a quick stir, then heat in the microwave on High for 30-40 secs. Leave to stand for 1 min, then add the chopped tomatoes, beans, stock cube and chocolate.

Cover with cling film and pierce 3 times. Place some kitchen paper on your microwave turntable, put the container on top and cook for 2 mins on High. Stir well and leave to stand for 1 min. If your chilli starts to dry out, add some of the reserved tomato juice, but remember that it won’t reduce as much in the microwave as it would on the hob.

Cover and cook on Medium for a further 2 mins. Give it a good stir and allow to stand for 1 min before serving topped with soured cream and coriander, if you like.

 

5. Stir fry chicken and veggies.

 

Chicken and veggies cooked in a skillet in under 15 minutes, this quick and easy healthy dish is great for dinner or meal-prepping and can be customized too!

 

Prep Time 10 minutes

 Cook Time 10 minutes

 Total Time 20 minutes

 Servings 4

 

2 tablespoons olive oil or oil of choice

1 pound boneless skinless chicken breasts, cut into ½-inch-thick slices

2 cups broccoli florets

1 large zucchini cut into slices

1 medium bell peppers cut into ½-inch-thick slices

1 medium yellow onion halved and cut into ½-inch-thick slices

3-4 cloves garlic minced or crushed

1 tablespoon Italian seasoning or your favorite seasoning blend!

1 teaspoon salt

½ teaspoon black pepper

 

METHOD

 

Heat 2 tablespoons oil in large skillet to medium, high heat. Add the chicken, veggies, garlic, and spices. Cook for 8-10 minutes, stirring occasionally until the veggies are soft and tender and the chicken is golden and cooked through.

Serve with rice, pasta, toasted bread or eat as is for a low-carb meal!