Healthy recipes ideas that will delight your taste buds
It’s officially spring and we’re celebrating the change in season with 5 of our favorite light and colorful recipes. Check them out and let us know which ones were your favorites!
Apple, Fig, and Brie Salad
For the Salad
- 1 cup Kale (225g)
- 1 cup baby Romain lettuce (225g)
- ¼ cup of pumpkin seeds
- 1 tbsp toasted sesame seeds
- 4 oz (about ⅔ cup) of dried Black Mission figs, thinly sliced
- ½ cup parsley
- ¼ cup pomegranate
- 1 small red apple
- ¼ lb brie (25 oz)
- Salt and pepper
For the Dressing
- ½ tbsp sherry vinegar
- 1 tbsp balsamic vinegar
- ¼ cup extra-virgin olive oil
- 1 tsp honey
Total prep time is about 10 minutes.
- In a small bottle or bowl, combine the ingredients for the dressing and shake or mix until fully combined.
- Remove the seeds from the pomegranate. For tips, check out this helpful YouTube video.
- Slice the red apple, figs, and brie into thin slivers. Chop up the parsley.
- Place the kale, baby Romain, parsley and fruit into a large salad bowl. Add the pumpkin seeds, toasted sesame seeds, and drizzle all ingredients with dressing. Toss the salad until all ingredients are saturated in dressing.
- Divide the salad equally onto 4 plates and top with brie, pomegranate seeds, and salt and pepper to taste.
Thai Chicken Soup
- 2 tbsp coconut oil
- 1 onion, diced
- 2 tbsp ginger, peeled and finely chopped
- 2 lemongrass stalks, very finely chopped
- 4 cloves garlic, chopped
- 8 cups (1.9L) low sodium chicken stock
- 1 tsp salt
- 6 kaffir lime leaves
- 1 ½ lbs chicken breast, bite-size pieces (680g)
- 4 oz mushrooms, sliced (120g)
- 1 tbsp fish sauce, plus more to taste or Worcestershire sauce
- ½ lime, juiced, plus more to taste
- 2–3 tsp chili paste, to taste (optional)
- 6 oz (170g) vermicelli rice noodles
- coriander, chopped
- spring onions, sliced
- lime wedges
- bean sprouts
Total prep time is about 60 minutes.
- Prepare all fresh ingredients. Chop the onion, garlic, and mushrooms into thin slices. Finely chop the lemongrass stalks. Peel the ginger and chop into fine pieces.
- Heat the oil in a large saucepan over a medium-high heat. Add the onion and sauté for 2–3 minutes, until softened. Then add in the ginger, and cook for another 2 minutes. Next, add the lemongrass and garlic and continue cooking for around 3–5 minutes.
- Add in the chicken stock, salt, and lime leaves (Tip: kaffir lime leaves are usually available at specialty grocery markets or Asian markets. You can also substitute with Thai basil, if you prefer the taste). Bring to a boil, then turn down the heat and simmer gently, uncovered for around 10–15 minutes.
- In the meantime, cook the noodles in a separate pot, according to instructions on the packaging.
- Fry the chicken in a pan. Once the chicken has cooked through, add to the soup and simmer all ingredients for 5 minutes. Then add the mushrooms and simmering for another 7–8 minutes.
- Add the fish sauce, lime juice, and chili paste. Taste for seasoning, adding more salt, lime juice, fish sauce and chili paste if required.
- Serve immediately with the rice noodles and garnished with coriander, spring onions, bean sprouts, and lime wedges.
Chicken & Mango Salsa Lettuce Wraps
- 4 skinless chicken thighs
- 1 tbsp. avocado oil
- 1 avocado, cubed
- 1 mango, cubed
- ½ onion, diced
- 1 red chili, finely chopped
- 1 tomato, diced
- ¼ cucumber, finely chopped
- 1 lime, juice only
- 1 butter lettuce, or 2–3 baby gem lettuce
Total prep time is about 25 minutes.
- Heat a grill pan on medium-high heat.
- Season the chicken thighs with salt and pepper and rub with avocado oil. Cook the chicken 3–4 minutes each side, or until cooked through and browned. Set aside and allow to cool.
- Combine the remaining ingredients in a bowl to make the salsa.
- Once the chicken has cooled down, chop it into pieces.
- Assemble the wraps by spreading the salsa over the lettuce leaves and topping with pieces of chicken.
Carrot and Ginger Soup
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp ginger, grated
- 23 oz carrots, peeled, chopped (650g)
- 4 cups low sodium vegetable stock (960ml)
- 1 tsp salt
- ½ tsp white pepper
- 1 tsp thyme leaves, dried
- 14 oz can coconut milk (400ml)
- ½ lime, juice
Total prep time is about 40 minutes.
- Heat the coconut oil in a large pan, over a medium heat. Cook the onion for 5–6 minutes, until soft. Add the garlic and ginger, and cook for another 1–2 minutes. Add the carrots, vegetable stock, salt, pepper, and dried thyme. Stir well to combine and then let the soup simmer for 20–30 minutes, until the carrots have softened.
- Allow the soup to cool slightly and blend until smooth using either a hand blender or a food processor.
- Stir in coconut milk and lime juice right before serving.
This soup can be stored in an air-tight container in the fridge for up to 4 days.
Chickpea Pancakes with Lentils
- 2 ⅔ cup chickpea flour, sifted (200g)
- 1 ½ oat milk (350ml)
- 1 canned lentils, drained (15 oz)
- 1 tbsp cumin
- ½ tsp smoked paprika
- 3 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 4 tbsp Greek yogurt
- 4 spring onions, sliced
- 6 sprigs coriander, chopped
- 6 sprigs mint, chopped
Total prep time is about 35 minutes.
- Sift the flour over a bowl. Mix with 1 tsp. of salt and pepper. Pour in the milk and let stand for 10 minutes.
- Finely chop the onion and garlic.
- Heat 1 tbsp of oil in a pan over medium-high heat and fry the onion and garlic until golden. Add the lentils with the cumin and smoked paprika. The lentils should be nearly dry before adding to the pan. Stir and fry the ingredients for 7–10 minutes.
- In a separate pan, heat some of the remaining coconut oil, over medium heat. Pour around 2–2.5 serving spoons of batter into the pan and fry the pancakes on both sides for around 3 minutes until golden brown. For tips, check out our instructions for Zucchini pancakes. Continue with the process to make 8 pancakes.
- To serve, place 2 pancakes on a plate top with the lentils mixture. Top with a tablespoon of Greek yogurt and the chopped fresh herbs and some spring onion.