Healthy Eating for Every Meal of the Day

With Spring in full fling and Summer just around the corner, it's the perfect time to get healthy. We have put together some delicious and nutritious recipes for every meal of the day to give you some healthy eating inspiration!

Breakfast

Enlighten Smoothie Bowl
Recipe via Classic Veganista

Starting the day off with a smoothie bowl is a great way to add fresh fruits and superfoods to your diet! The great thing about this recipe is that you can customise it by adding different toppings that you like!enlighten-smoothie-bowl

Ingredients
•  1 & 1/2 Cup berry mix or frozen fruit mix of your choice
•  1 & 1/2 Cup Fresh Banana (use the other half sliced on top)
•  2 Tablspoons almond or natural peanut butter or 1 scoop protien powder (optional)
•  1/2 Cup Water
•  3 – 4 Ice cubes

 Optional Toppin Ideas
• Granola
• Coconut
• Cacao Bins
• Blueberries & Strawberries
• Kiwi Fruit
Goji berries
• 
Chia Seeds
Pumpkins seeds

In a blender place berry mix, banana, nut butter, water and ice cubes. Blend until thick and creamy. Pour into serving dish and top with whatever toppings you like.

To get a creamier smoothie we recommend using the Breville Professional Die-cast Blender. See it in action!

Lunch

Balsamic Spring Vegetable Salad
Recipe via Pumpkin & Peanut Butter

This super salad is packed with flavour and texture and filled with nutrients.  It is the perfect salad to prepare the night before and take along to work.img_8790

Ingredients
• 8 Asparagus Spears
• 1 Cup Read Potatoes, cut into quaters
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon balsamic nectar, or balsamic vinegar
• Salt & pepper
• 2 Cups wild arugula
• 1/2 Avocado, thinkly sliced
• 1/4 Cup canned artichoke, halved
• 1/2 Cup canned chickpeas, drained and rinsed

Balsamic Vinaigrette:
• 4 Tablespoons extra virgin olive oil
• 2 Tablespoons Balsamic nectar, or balsamic vinegar
• 1 Tablespoon fresh lemon juice
• 1 Pinch of dried oregano, basil, garlic powder, salt and pepper

Servings 1 – 2


Method
1. 
Preheat oven to 200 degrees C. Toss the asparagus and red potatoes in 1 tbsp of olive oil, balsamic nectar, and a pinch of salt and pepper. Roast for 30 minutes, tossing once or twice throughout.

2. In the meantime, whip up your dressing by whisking together the dressing ingredients. Set aside.

3. Time to layer your salad! Start with a large handful of arugula, sliced avocado, a big scoop of red potatoes, roasted asparagus, artichoke hearts, and sprinkle the whole thing with chickpeas. Drizzle with your balsamic vinaigrette and dig in!

To prepare your avocado for this recipe, try the Trudeau 2 in 1 Avocado Slicer & Pitter! This 2-in-1 tool removes the pit from the avocado and slices it conveniently for use in a sandwich or salad.
pcp-1025171_2

Dinner

Zoodle Pad Thai
Recipe via Skinny Mom

Spring is the perfect time to make zoodles with an abundance of fresh vegetables in season! This recipe is a great alternative to Pad Thai. You can enjoy the delicious flavours of the Asian infused dish while substituting the noodles for zucchini.
1

Ingredients
• 4 Medium Zucchini
• 2 Teaspoons vegetable oil
• 1 Tablespoon minced garlic
• 3 Green onions, sliced in 1-inch pieces
• 2 Eggs
• 1/2 Cup Unsalted Peanuts, chopped
• 1/4 Cup Cilantro, chopped
• 1/4 Teaspoon Salt

Sauce:
• 2 Tablespoons sugar (optional, or substitute)
• 3 Tablespoons less sodium soy sauce
• 1 Tablespoon rice wine vinegar
• 2 Tablespoons lime juice
• 1/2 Teaspoon Paprika
• 2 Teaspoons Sriracha Sauce
• 1/4 Teaspoon red chili flakes

Creates approx. 4 serves


Method:
1.
 For the sauce: In a medium bowl, whisk together the sauce ingredients and set aside until needed.

2. Heat a wok, or large skillet (preferably with high sides) over medium-heat. Add the oil and garlic, and cook until fragrant (about 30 seconds).

3. Add the 2 eggs to the pan and lightly scramble for about 30-40 seconds. Add half of the green onions, and peanuts to the skillet, toss for about 30 seconds.

4. Add the the zoodles and the set aside sauce to the skillet. Use tongs to gently toss the zoodles into the sauce to evenly coat all of the zoodles.

5. Garnish with the remaining uncooked green onions, peanuts, bean sprouts, cilantro and a lime wedge.

Create this meal using the Baccarat Pete Evans Healthy Everyday Spiraliser!

baccarat-pete-evans

Dessert

Strawberry Kiwi Fruit Popsicle
Recipe via diethood

These Popsicles only take minutes to put together and is the perfect after dinner treat if you are craving something sweet!
strawberry-kiwi-pops

Ingredients
• Popsicle moulds
• 8 Strawberries, cut into thin slices


• 2 Kiwis, cut into thin slices
• Strawberry-Kiwi Juice


Method
1. Arrange sliced strawberries and sliced kiwis inside the popsicle molds.

2. Pour just enough strawberry-kiwi juice into each mold to cover the fruit.

3. Insert popsicle sticks and freeze until frozen solid; about 1 to 2 hours.

To make this meal fun for kids, try using our range of Tovolo Pop Moulds. Available in a range of unique shapes from dinosaurs, robots and zombies!
popmoulds

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