3 Easy, Healthy Recipes To Kick Start Your New Year

Simple recipes to get your year started right…

The New Year is in full swing and everyone seems to be on a health kick. Whether you’re into New Year’s resolutions or not, January is always a great time to re-set, prioritise and make goals. This is also the time we all think about starting a new diet or eating healthy (or at least eating healthier and to rely less on takeaways/eating out). One big goal, personally for me this year is to cultivate a more mindful approach to eating better and choosing healthier options during the week (but also allowing myself a treat every so often). Balance!

Scroll through the slides to learn three quick, easy and hassle free recipes – to get you started on your health-ier eating journey. 

Hello curry nights, I’m not just talking about the same plain old curry or one out of  a packet… I’m talking about the kind of curry that hits that perfect spot between crunchy-creaminess and lemon-gingery flavor all in one sweeping, saucy bite that’s healthy too! Yippeee to fiery curry nights, in 2018!

Prep: 15 minutes
Cook: 45 minutes
Makes: 2-3 portions
Suitable for freezing

Ingredients

For the Roasted Cauliflower

• 1 medium (750g) cauliflower (cleaned and cut into florets*)
• 1 tsp kashmiri chilli pwd
• 1/4 tsp turmeric pwd
• 1/2 tsp coriander pwd (optional)
• 1 tablespoon mustard olive oil
• 1-1.5 tsp Salt (to taste)

For the Coconut milk curry / sauce

• 3/4 can organic coconut milk
• 1 green chilly (finely chopped)
• 2-3 stems of lemon grass (finely chopped)
• 1 tsp ginger (cleaned and finely chopped)
• 1 tsp coconut oil
• Pinch of turmeric
• Salt to taste
• Coriander leaves for garnish

Method

1. Pre-heat oven to 180c. Line a baking tray with parchment paper and keep aside.
2. In bowl add the cleaned cauliflower florets and add all the other ingredients mentioned above and mix well. make sure the cauliflower is well coated with the spices. Spread them on the prepared baking tray and bake for 30-40mins. Or until Cauliflower is nice and brown.
3. While the Cauliflower is roasting, prepare the curry/sauce. In a pan heat a sauce pan on medium heat. When hot add in the coconut oil. Once the oil is hot, add the ginger and lemon grass and saute for 1-2 mins. Now add the chopped green chilly, turmeric powder, coconut milk, and salt. Stir well, cover with a lid and bring to a boil – takes about 6-8 mins.
4. Keep aside. Once the Cauliflower is roasted, transfer it to a serving bowl, then ladle the prepared curry on top of it (add some water if you find it too thick and thin it out to desired consistency). Garnish with Coriander leaves.
5. Serve with hot steamed basmati rice or toasted crusty bread.

*Cut the stem and make florets of the cauliflower and dunk it in salted hot water for five minutes. Strain and rinse with cold water. Doing this helps get rid of any creepy crawly creatures that can be found in the cauliflower.

Read more: A Meat-free Monday Recipe to Make at Home

I usually have a hungry/hangry horror at 5pm in the evening, are you the same, mama? And I’m easily bored of the same old recipes so after some creative head scratching these perfectly roasted sweet potatoes with a mean za’atar tahini pesto were born (a new favorite in my kitchen!). I’m hooked and after one bite, I think know you’ll be hooked, too.

Prep time: 15 minutes
Cook: 45 minutes
Makes: 2-3 portions

Suitable for keeping in the fridge for unto 3 days, reheat in a microwave or simply bung in the oven for 10 mins @100c

Ingredients

For Roasted Sweet Potatoes

• 3 sweet potatoes (cleaned and cut length wise like chips/french fries*)
• 2-3tbsp olive oil
• Pink himalayan sea salt (or regular sea salt)

For the Za’atar Tahini Pesto

• 1 tbsp za’atar
• 2 tbsp tahini
• 1 tsp olive oil
• 1 tsp lime juice
• 1 tsp maple syrup or agave (optional)
• 1/4 tsp smoked paprika / red pepper flakes
• 2-3 tbsp water (or more)
• Pinch of salt

Method

1. Pre-heat oven to 200c. Line a baking tray with parchment paper and keep aside.
2. Spread the cut sweet potatoes on the prepared baking tray, drizzle with olive oil and sprinkle the salt. Mix well using clean hands and spread it out on the tray.
3. Place the tray on the middle rack and bake for 35-45 mins. Or until crisp. Turn the sweet potatoes at half way mark (to ensure even cooking).
4. In a big bowl whisk together the pesto ingredients mentioned above. Add more or less water, depending on the desired consistency of the pesto (should not be too runny, nor too thick).
5. Serve the roasted sweet potatoes with the pesto

*Here, I have used a mix of Australian and Indian Sweet Potatoes. Personally I like the taste of Indian sweet potato, as they are not too sweet.

Read more: Healthy and Easy Snack Recipes with Only Three Ingredients

The season to eat all things grilled is here! Loaded with flavour on the inside, and grilled to charred perfection -all in your oven, because you don’t need a BBQ or Grill to make this! Served with fluffed tempered burghul and avocado salsa – this perfect nutritiously balanced dinner is ready in under 30 mins. Mama, don’t be intimidated with length of this recipe, its very simple to put together (honestly!). Mmmmm say hello to your new 30 minute dinner time ritual!

Prep time: 15 minutes
Cook: 30 minutes
Makes: 2-3 portions

Suitable for keeping in the fridge for unto 3 days, reheat in a microwave or simply bung in the oven for 10 mins @100c

Ingredients

For Chicken Tikka (grilled chicken)

• 4 chicken legs (skin removed, cleaned and pat dried)
• 1/2 cup of hung or Greek yoghurt
• 2 tbsp cream cheese
• 1 tsp grated minced garlic
• 1/2 tsp grated minced ginger
• 2 tsp kashmiri chilly pwd
• 1 tsp tandoori chicken masala pwd (optional*)
• 1 tsp coriander pwd
• 1 tbsp lime juice
• 2 tbsp mustard oil or olive oil**
• Good quality sea salt to taste (about 1-2tsp)
• 1 tbsp melted butter/coconut oil to brush in the end

For the Tempered, Fluffed Bhurghol

• 1 cup burghul
• 1 1/2 cup hot water
• 1 tsp olive oil
• 1 tsp mustard seeds
• Good quality sea salt to taste (about 1/2 – 1 tsp)
• Cherry tomatoes, pomegranate jewels and coriander leaves for garnish***

For the Avocado Salsa

• 1 medium onion finely chopped
• 1 large tomato finely chopped
• 1-2 avocado cubed
• 1 tsp lemon juice
• 1 tbsp chopped coriander leaves
• 1 tsp olive or coconut oil
• Chopped chillies – few rings (optional)
• Salt and pepper to taste

Method

1. Take a sharp knife and make horizontal slits on the chicken legs. Then in a bowl whisk together all the marinade ingredients mentioned above.
2. Take the chicken and place in a large zip lock bag. Set aside 2 tablespoons of marinade for brushing on the chicken later. Then add the remaining marinade into the zip lock bag. Seal it and massage the heck out the chicken, making sure the chicken is well quoted. You can let the chicken sit in the marinade in the fridge for unto 24 hours or if you like me 20 minutes (or on some days 5 minutes).
3. Pre-heat oven to 220c. Place the gas mark on the top grill (the coil like thing)
4. Place the marinated chicken on a grill and place the tray on the top most rack (the one closest to the coil, also IMPORTANT to place a lined baking tray underneath the grill tray, so that all the oils/stock gets collected there and does not make the oven messy – minimum to no clean up after). Bake for 8 mins on one side. Flip, brush some marinade on top and bake for 8 mins on other side. Then flip again, brush some marinade where its come off, and cook further at 1 min intervals until you get the desired charred effect (I normally get the desired char with 2 mins extra). Don’t over do this, or you will have burnt chicken at hand! Once done bring the chicken out, brush with butter or coconut oil.
5. For the Burghul – while the chicken is in the oven. Heat a sauce pan, when hot add the oil and the mustard seeds. When they start to crackle add the burghul and salt and sauté by stirring constantly for 1 minute. Now add the hot water, mix well, bring to a boil and close with a lid. Turn of the gas, and let it sit for 10 minutes. After ten minutes, open the lid, use a fork and fluff the burghul. Transfer to a serving bowl and garnish with cherry tomatoes, pomegranate jewels and coriander leaves.
6. For the Salsa: Mix all the above mentioned salsa ingredients in a bowl (except the coriander leaves and chilly rings), transfer to serving bowl and garnish with coriander leaves and a couple of chilly rings.

For serving: Serve the hot grilled chicken brushed with butter or coconut oil with fluffed tempered burghul and salsa. You can also throw in some pita on the side.

*Tandoori chicken masala can be found in Indian aisle at most supermarkets.
** I like using Mustard oil, as it gives a smoky flavor very similar to grill made using coal.
*** And lastly, I like to just coat the cherry tomatoes in the collected oils from the chicken in the tray below (use the same tray and roll the tomatoes in the marinade stock) and cook it at 180c for 10 minutes. This makes it nice and juicy and guarantees a mouthful of flavour.

Read more: Breakfasts For Champions: Getting the School Day Started Right