Healthy Living: Evening Meals

In need of some healthy food inspiration? 

Look no further, here are some fresh, delicious recipes, all found on Redonline

Chicken and rice salad

Thai green curry

Lemon chicken parcels

J'adore les macarons!

Basil and lime, chocolate and lemon curd macaroons made by the lovely Chloe. A truly delicious dessert to end a wonderful dinner party this weekend. 

Coconut Chai Latte.

Coconut chai latte, 1 mug

1 large mug oat or soy milk
1 portion/bag of black tea (I used PG Tips, but any black tea is fine)
3 whole cloves
1 cinnamon stick
3 pods of cardamom
a few pinches of dried ground ginger
1 tsp good quality coconut oil
ca 1 tsp maple syrup (optional)
Pour milk in a mug to measure and then transfer all of it but about 1 dl to a pot (if you have a milk frother, otherwise transfer all of it). Add the tea bag and the spices, and heat until almost boiling. Lower temperature and let simmer for a few minutes, then turn off the heat and let it stand for a few minutes more.

Meanwhile, if you have a milk frother, froth the 1 dl of cold milk (if not you can skip this step). Put it to one side.

Strain the tea and pour into a mug. Add the coconut oil and the maple syrup (if using). Stir, and as the final step add the cold milk.

Source: Tissue Clouds

 Source: Atlantis Home from book, Market Vegetarian

And lots of broccoli.  One of my favorite vegetables.  Recipe from Market Vegetarian.  

SPAGHETTI WITH BROCCOLI, WALNUTS, AND RICOTTA

2/3 cup walnut halves

1 head of broccoli (about 1 pound)

3 tablespoons of light olive oil

3 garlic cloves, thinly sliced

1 handful of fresh flat-leaf parsley-chopped

finely grated zest and freshly squeezed juice of 1 lemon

7 ounces of fresh ricotta cheese

14 ounces of spaghetti  (I used whole wheat, I thought it went well with this recipe)

salt and pepper to taste

Preheat the oven to 350 degrees.  Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes, shaking the sheet occasionally, until they start to brown.

To prepare the broccoli, trim off the gnarly part, about 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets.  Slice off the individual florets.  Heat the oil in a skillet, add the stems, and cook for about 2-3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened.  Add the garlic, parsley, lemon zest, and walnuts and cook for 5 minutes, stirring often.  Reduce the heat to medium and stir through the ricotta and lemon juice.  Season to taste with the salt and pepper and leave in the skillet to keep warm.  

Cook the spaghetti according to the package instructions.  Drain well and return it to the warm pan with the sauce.  Stir gently to combine and serve immediately.