If you’re reading this, chances are you’re looking for healthy and hassle-free recipes to support your summer health goals. Below, we’ve got you covered with three refreshing options that won’t leave you feeling sluggish, won’t demand excessive time in the kitchen, and are perfect for anyone, regardless of current culinary expertise.
From a vibrant peach burrata salad bursting with flavour, to mouthwatering tacos and delectable, vitamin-packed stuffed peppers, these recipes will keep you nourished, satisfied, and ready to embrace the sunny days ahead without losing precious time in the kitchen. Let’s get started.
Peach, Burrata and Prosciutto Salad
Nutrition information (per serving):
314kcal | Fat 16g | Carbs 18g | Protein 25g
Serves 2-4, cooking time: 10 mins prep and 5 minutes cooking
Ingredients
- 2 peaches, destoned & sliced
- 1 burrata, removed from brine & patted dry
- 6 slices prosciutto, torn
- 1 bag rocket, or mixed leaves
- 1 tablespoon pine nuts
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic glaze
- Sea salt flakes
- Ground black pepper
Method
- Place peaches on a lightly oiled pre-heated griddle pan, flesh side down until lightly charred (3-4 mins each side) and transfer to a side plate.
- Heat a separate pan and add the pine nuts, keep an eye to be sure they don’t burn.
- Add the leaves to a large sharing platter. Gently tear the prosciutto & burrata, arrange over the leaves and add the prepared peaches and toasted pine nuts.
- Top with the olive oil and a drizzle of balsamic glaze. Finish with flaky sea salt & ground black pepper. Serve immediately. Enjoy!
Roast Stuffed Peppers with Chicken
Nutrition information (per serving):
500kcal | Fat 20g | Carbs 31g | Protein 48g
Serves 2, cooking time: 25mins
Ingredients
- 4 Peppers, halved & deseeded
- 2 tbsp olive oil
- 1 onion, peeled & chopped
- 10 mushrooms, halved
- 2 garlic cloves, peeled
- 2 chicken breasts, chopped into small pieced
- ½ tsp smoked paprika
- ½ tsp chilli powder
- ½ tsp dried oregano
- Handful spinach leaves
- 400g tin chopped tomatoes
- 2 tbsp tomato puree
- 2 tbsp cheddar cheese, grated
Method
- Preheat oven to 190°c.
- Place the peppers hollow side up on a baking tray, drizzle over 1tbsp olive oil and a pinch of salt. Cover with foil and bake for 15 minutes until soft.
- To make the chicken and veg filling, warm 1 tbsp olive oil in a non-stick frying pan over a medium heat. Add the onion, mushrooms and garlic and fry for 3 minutes, next add the chicken, season with paprika, chilli and oregano and cook for 5 minutes.
- Add the chopped tomatoes & tomato puree, cook for a further 1-2 minutes. Stir in the spinach and cook until wilted.
- Remove the peppers from the oven and spoon in the chicken filling. Sprinkle with cheese and return to the oven for a further 5 minutes until the chicken is cooked through and the cheese has melted.
Speedy Lunch Tacos
Nutrition information per serving (based on 2 tacos using chicken as protein source):
468kcal | Fat 13g | Carbs 38g | Protein 28g
Serves 1, cooking time: 5 minutes prep, 20 minutes total
Ingredients
- Small corn tacos
- 1 jar jalapenos in brine
- Fresh coriander
- 1 lime
- 1 spring onion
- ½ avocado
- Handful cherry tomatoes
- Precooked protein of your choice (e.g. chicken/tofu pieces)
- 50g Feta
- Salt
- Black pepper
Method
- Add the jalapenos (including brine), coriander, juice of half a lime, spring onion, salt and pepper to afood processor and whizz to combine.
- Dice the tomatoes, feta, avocado and protein of your choice, combine in a bowl and season with lime juice, salt and black pepper.
- Toast the tacos in a dry pan, fill and spoon over the salsa mix to serve. Enjoy!
