Must-try Breakfast, Lunch, and Dinner Health Food Recipes

Aug 19, 2016 by

Nothing is more exciting than trying out new a health recipe every time you cook for your family and friends. There are numerous nutritious recipes to suit your style and for all seasons, occasions, and even health conditions. Whether you are trying to lose or maintain a healthy weight, you can add these amazing recipes to your diet plan. Check out these highly nutritious and delicious breakfast, lunch, and dinner recipes including top quality grocery items to use.

Breakfast Recipe

Egg Hearts on Multi-grain toast with Avocado &Tomato Salsa

Ingredients;

  • 2 thick slices multigrain bread
  • 2 large eggs
  • Finely grated parmesan
  • Olive oil spray
  • Butter(optional)

Tomato salsa

Ingredients;

  • 2 large roma tomatoes
  • 1 small ripe avocado, peeled, and chopped
  • 1 tablespoon chopped chives
  • I tablespoon fresh lemon juice

Cooking Instructions

  • To make the tomato salsa, mix avocado, tomato, chives, and lemon juice in a bowl
  • Heat a non-stick frying pan over medium heat and spray with olive oil. Also spray two heart cutters with oil. Place cutters in the prepared pan. Break eggs into each cutter. Cook for 2 to 3 minutes or until ready
  • Meanwhile, toast bread until golden brown. If desired, spread a little butter on toast
  • Lift the cutters away from the eggs using tongs. Top each toast with eggs
  • Spoon over the salsa and then sprinkle with parmesan

Lunch Recipe

Ingredients

  • 200g butternut, peeled and chopped into 1cm cubes
  • 2 sheets ready-rolled short crust pastry
  • 1 medium leek, sliced
  • ¼ cup frozen peas, thawed
  • 2 tablespoons olive oil
  • 8 eggs
  • 424g tuna, drained, and flaked
  • cup reduced-fat sour cream

Cooking Instructions

  • Place large baking tray in the oven. Preheat oven to 200 degrees fan-forced
  • Line the base of a loose-based and sides with pastry. Place the tin in a freezer for 20 minutes until frozen
  • Place the tin on preheated baking tray. Bake for 10-20 minutes until the pastry is golden brown. Remove from oven. Reduce temperature to about 180 fan-forced
  • Mix pumpkin and half the oil on the baking tray. Bake for about 20 minutes until tenders. Set aside. Meanwhile, heat the remaining oil in a frying pan over medium heat. Throw in leeks and cook for 5 minutes or until tender
  • Arrange the pumpkin, tuna, leek, and peas over pastry. Beat the eggs, sour cream, salt, and pepper using a fork in a jug. Pour the mixture over vegetables and bake for around 45-50 minutes. Serve

Dinner

Lamb, Spinach, and Tomato Rissoles

Ingredients

  • 500 g lean lamb mince
  • 50g baby spinach, finely shredded
  • 2 garlic cloves, crushed
  • 2 small tomatoes
  • 1 teaspoon dried mixed herbs
  • 2 green onions, finely chopped
  • ¼ cup chopped fresh basil
  • 1 tablespoon olive oil
  • Tomato sauce, steamed rice, vegetable to serve

Cooking Instructions

  • Preheat oven to 180 c fan-forced
  • Mix mince, spinach, tomato, herbs, onion, and basil in a bowl. Season with salt.
  • Using a ¼ cup mixture per rissole, roll into about 12 rissoles. Place them on a large plate.
  • Line a baking tray with baking paper
  • Heat oil in a frying pan. Cook the rissoles in batches, 2 minutes for each side or until well browned. Transfer cooked rissoles into prepared tray
  • Bake for 15 minutes or until cooked.
  • Serve with rice, vegetables, and sauce

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