Seven Simple Suppers

Hello there lovely people – happy new-blog-post day 🥰

I hope you’re all faring well during these more challenging times!

Following the wonderful response for my Seven Scrumptious Soups blog post, I thought I would share some simple suppers to hopefully make life at home a little simpler and easier.

A lot of people tell me that they don’t like to cook, they don’t have the time or that they hate to mess up the kitchen after a really long day or even that they find following long complicated recipes really tedious.

Believe me when I tell you that I TOTALLY understand. I HATE spending hours in the kitchen just to make supper. I want quick easy dinners too – plus one to two pot meals that are easy to clean up are DEFINITELY my fave at the moment! Being 6 months pregnant, working full time, training, taking care of the house etc leaves me exhausted.

Here are some of my all time FAVE Simple Suppers:

Green Goddess Pasta

Ingredients:

500g @goodearthmalta organic whole wheat pasta
@alpro soya cuisine
1 tablespoon olive oil
1 onion
1 small bunch kale
2 cups baby corn
1 can rinsed and drained peas
Juice of 1 lemon
Fresh basil
Salt and pepper

Method:

Cook pasta according to package instructions. In the meantime, in a large pan, cook onion in olive oil until translucent.

Remove stem from kale and chop into small pieces, add to pan. Slice baby corn in half and add to pan. Cook together for approx 8 minutes. Then add lemon juice, salt, pepper and soya cream.

Add about a cup of pasta water to the pan and drain pasta once cooked. Add pasta to the pan and toss in some fresh basil and lots of fresh cracked black pepper. Then serve and enjoy 😉

This dish takes 15 mins tops to make, is plant based, very nutritious, loaded with fibre (from whole wheat pasta and veg), complex or slow releasing carbs (from pasta and veg) contains protein (from soy cream and some from veg) and absolutely delicious 😋

Healthy chicken fajita ‘pie’

This chicken fajita pie is really easy to make, is loaded with good-for-you ingredients, tastes absolutely delicious and makes a very balanced meal.

TIP: make extras for lunch / dinner the next day – this heats up really well and is also tasty out of the fridge. You could even slice it into small triangles and have it as a nice snack throughout the day!

To get the full recipe, click on the title above.

Farfalle with Mushroom Cashew Cream 🍄

Cashew cream is so delicious; mixing it in with cheesy nutritional yeast and nutty beautiful mushrooms is such a treat.

Try this one out – you won’t regret it!

To get the full recipe, click on the title above.

Savory chickpea pancakes 🥞

This may seem like a daunting or ambitious dish, but trust me when I tell you – it’s SUPER SIMPLE!

It’s a lovely way to add something different to your dinner repertoire, chickpea flour is also high in protein, grain and gluten free.

To get the full recipe, click on the title above.

Mushroom Risotto (vegan)

Risottos are not normally my thing; this is my method of making risotto. It may not be perfect or traditional but I’ve made it time and time again, as have many others who follow my recipes, and it yields great results.

This is a One pot dinner you don’t want to miss!

To get the full recipe, click on the title above.

Simple Salmon Patties

Salmon is one of the only fish I actually enjoy – I’m not a big fish eater but I do like to add it to our diet once in a while.

I got bored of simple grilled salmon so I came up with these bad boys – they’re really easy to make, help add to the veg and protein intake and make a tasty change to our regular dinners.

To get the full recipe, click on the title above.

Butternut Squash Rice

Ingredients:


2 portions of brown rice of choice
1 medium butternut squash – roasted
@hotosdairy Feta Cheese block
3 tablespoons nutritional yeast
1 cup milk of choice (unsweetened)
1 tablespoon tahini
2 tablespoons apple cider vinegar
Juice of 1/2 a large lemon
Salt and pepper

Method:

This recipe involves some prep work – next time you’re roasting veggies or you have your oven on, roast some butternut squash; it lasts in the fridge for a full week once roasted so that’s ample time to use it.

First, cook rice / quinoa according to package instructions. I like using a tender brown rice mixed with quinoa which cooks in 20 mins on busy days.

To a large pot, add roasted butternut squash flesh and mash with a fork. Add and the above ingredients except cheese and rice and heat well. Once warm, add rice and mix through for a few minutes until warm. Finally, add 1/2 a @hotosdairy feta cheese block to the pot, mix well and add salt and pepper to taste.

Add some extra feta and parsley on top to serve 👩‍🍳

Be sure to try this one out – it’s such an easy dish and a real winner – YUM 😋

That’s it from me for today – I’ll be back with a new blog post Every Single Saturday 🙂

If you like this, don’t forget to ‘like’ it – it helps let me know what you guys want to see more of!

Don’t forget to click on the ‘follow’ button below to stay updated on all the content I share here. Also, I do share a TON of recipes over on my facebook and instagram pages – @holisticnutritionninja

Thank you for taking the time to be here and read this ❤️

Until next week, be well xXx

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