Healthy and quick meals perfect for Spring

In case someone didn’t get the memo, Spring has been in full action lately with its sunny days, 5 minute downpours causing everything to bloom and the extra energy waiting to be used on long walks and warm nights with friends. As the days get longer, the time we want to spend over the stove prepping a meal definitely gets shorter. That being said, our eating habits change due to Summer knocking on the door (anyone getting their summer-bod on?) and fresh ingredients only available in Spring.

These three meals are perfect for quick mornings and will give you the boost you need while being delicious. Why not try them starting from Monday?
Here are the recipes.

Oatmeal pancake

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If you like to start your morning with a toast, I recommend you to at least once try a healthier alternative. Oats are a great grain full of fiber, which regulate digestion and certainly will do you better than white bread. Flakes from oats can be purchased in any store and the whole package will be enough for a dozes pancakes.

  • Pour hot water in a cup of oat flakes for them to swell up and integrate into a uniform mixture
  • Add salt, pepper and herbs to taste
  • Lightly oil the pan (the best pan in the one for pancakes) and give it a good heating
  • When the pan is heated, put the mixture of oatmeal on it and gently form a pancake
  • When well browned on one side, turn it to the other and bake until it gets a light crust

On it, you can put anything you find in your fridge but my favorite combination is cherry tomatoes, olives, just a small amount of Grana Padano cheese and any kind of green salad you have. Enjoy!

Spring omlette

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Many people like to start their day with a protein. One classic breakfast includes omelette. The first record of a meal known by the name of omelette dates back to the Middle Ages. Today, the omelette is considered one of the simplest dishes, and we find it on the menus of the most humble culinary facilities to the world’s most luxurious restaurants. There are a lot of variations of omelettes today but there is only one indispensable prerequisite for its preparation – good and fresh egg. The rule for the best omelette is to use two eggs, if you’re making it just for yourself. Spring is a particularly suitable season for omelettes. Therefore, if you’ve never mastered the art of preparing this simple dish, now is the time to master the technique.

  • 4 eggs
  • 1 small zucchini
  • 2 leeks
  • 300 grams of asparagus
  • 100 grams of champignons (button mushrooms)
  • 6 cherry tomatoes
  • 1/2 red pepper & 1/2 green pepper
  • a pinch of salt and pepper
  • 15 grams of butter
  • mozarella – as much as you want

In a bowl, mix eggs and milk with a pinch of salt and pepper. Clean the vegetables, peel them and chop into small pieces. When the butter in the pan is melted add vegetables and saute them (leeks, zucchini, asparagus and mushrooms). When the vegetables are tender, add the chopped tomatoes. Then add the beaten eggs and stir until all the ingredients are evenly united in the pan. When the omelette begins to ake, cover it with sliced ​​mozzarella. Use a spatula to loosen the edges of the omelette from the pan and fold it in half. If it’s golden – brown on the bottom, it means that the omelette over. Serve it with some green salad (my favorite is spinach).

Homemade muesli

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Instead of purchasing mixed grains, make it to your liking. Use any type of seeds and nuts you can think of and like and dried fruits such as dried peaches, bananas, grapes and cherries to add at the end. Given the fact that we are in a season rich in fruits, you can make a spin on your grains with seasonal ingredients. Pour them with almond or regular milk, yogurt or just sprinkle them over any fine smoothie.

  • 200 grams of wheat grains
  • 100 grams of almonds
  • 1 tablespoon of flax seeds
  • 100 grams of sunflowers seeds
  • 80 grams of honey
  • 60 milliliters of coconut oil
  • 150 grams of dried cranberries
  • handful of goji berries
  • handful of coconut flakes

Preheat oven to 180 ° C and line a large baking pan with parchment paper. Mix the wheat grains, flax and sunflower seeds with coarsely chopped almonds. In a bowl, heat the coconut oil and honey, just enough to dissolve and then pour the mixture over the muesli. Mix well and line evenly on the baking pan. Bake for about 10 minutes or until seeds turn golden. Remove from the oven and allow to cool. Finally, add cranberries, goji berries and coconut flakes, mix and place in bowl. You can serve with hot or cold milk, greek yogurt and, additionally, you can sweeten it with honey, according to your taste.

Bon Apetit!

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