Congratulations, you made it past the first two months of 2020. Here are four healthy recipes to keep you in shape for March too.
We’re well into March and if you’ve been seeing your New Year’s Resolution slip away now’s a good time to take a pause and restart your routine. The sooner you start, you’ll realise, the easier it is to get back on track. Which is why we got these healthy recipes for you.
1. Avocado Egg Benedict from Aloha, All Day Café (Juhu)
3gm Green chilli
Salt and black pepper (to taste)
2tsp Olive oil
100gm Clarified butter
2 Egg yolks
White vinegar (to taste)
Crushed black pepper (to taste)
Cut English muffin into half
Apply little butter and toast it
Take avocado, add chopped onion, green chilli, olive oil and chopped coriander
Add salt and black pepper powder mix it well
Make a mixture out of Avocado.
Apply avocado mixture on the English muffin
Place poached egg on top.
Put Benedict sauce on top.
Garnish with slices of Avocado.
2. Cherry Almond Smoothie from Aloha, All Day Café (Juhu)
120ml milk (Almond/Soy/Coconut milk)
60 ml Yogurt (preferably Greek yogurt)
Half a Banana
30 gm Honey
Add all ingredients and blend together to make a smooth paste
Garnish it with banana slices, cherries and almond shavings
3. Mediterranean Roll from the cookbook The Millennial Kitchen by Mira and Tanvi Shah
4 medium-sized tortillas
25ml olive oil
50g zucchini, cut lengthwise
50g red cabbage, cut lengthwise
50g onion, sliced lengthwise
150g mixed coloured capsicum, cut lengthwise
Sriracha or hot sauce of choice (optional)
Salt to taste
Roast the tortillas for 1-2 minutes on each side on a flat plan on medium heat. Set aside and keep warm
Add olive oil to a non-stick wok and add all the veggies except the capsicum. Sauté for 3-4 minutes on medium heat and then add the peppers. Sauté for a further 3-4 minutes and set aside.
Spread 50g hummus on one side of each cooked tortilla. Splash with the hot sauce and divide the veggies equally between the four tortillas.
Roll and serve cold. If you prefer them hot, then brush the outside of the rolls with olive and heat through on a frying pan for 2-3 minutes on each side.
Tip: Sautéed onions with spinach with some Parmesan also go well as a filling in this roll.
4. Cream-free Creamy Pasta from the cookbook The Millennial Kitchen by Mira and Tanvi Shah
150g green or red pesto
15ml olive oil
5g coarsely grated fresh garlic (optional)
250g cooked pasta
A pinch of coarsely ground black pepper
A pinch of oregano
A pinch of chilli flakes (optional)
Truffle oil (optional)
20g shredded Parmesan, Pecorino or Grana Padano cheese
Salt to taste
Whisk pesto in the milk and set aside.
Heat the olive oil in a non-stick saucepan and sauté the garlic (if using) for 2 minutes on medium heat. Add the cooked pasta and stir so the oil coats the pasta. Now add the pesto milk, stirring continuously. The nuts and cheese in the pesto will transform the pasta into a creamy delight.
Add black pepper, oregano, chilli flakes and check for salt. Loosen with a splash of milk if required.
Drizzle the pasta with truffle oil (or your favourite oil) and top with grated cheese and chopped parsley. Serve hot.