Healthy Dinners – #SmallSteps#BigChange Challenge

It is the second week of our #SmallSteps#BigChange challenge. In the previous days, we focused on eliminating unhealthy sweets from the diet, now it’s time to introduce another change: providing wholesome dinner, i.e. the last meal of the day. As I promised, I have prepared a handful of inspirations for you that should appeal to all household members. I encourage you to plan your meals – this allows you to avoid a situation where we reach for worthless, ready-made dishes with unhealthy ingredients in the evening. A healthy diet can be really simple and delicious. Pizza, waffles, pancakes… what do you choose to have for dinner tonight? ?

 

1. Gluten-free pizza

Ingredients:

• 80 g chickpea flour
• 2 eggs
• 50 g Parmesan
• 20 g plant-based drink
• 15 g olive oil
• 30 g mushrooms
• 30 g salami
• a pinch of salt
• 3 tablespoons tomato sauce
• several olives
• herbs: basil, oregano

 

Preparation:

I mixed chickpea flour with the vegetable drink, eggs, and salt. I heated the olive oil in a heat-resistant skillet, scooped the batter onto it and fried over medium heat for about 3 minutes, then turned it over. I added tomato sauce, grated Parmesan cheese, slices of salami and mushrooms on top. I put the pizza in an oven preheated to 200°C for about 10 minutes (I used the grill function).

 

 

2. Pumpkin hot cakes

Ingredients:

• about 350-400g hokkaido pumpkin (diced into small pieces)
• 2 eggs
• 70 g lactose-free cheese –I used ricotta
• 1 tablespoon ghee
• 2 tablespoons honey (or maple syrup)
• 100 g oat flour
• 1 teaspoon baking soda
• a pinch of sea salt
• cinnamon

Toppings: vege yogurt or fruit jam with good ingredients – I chose foods by Ann blackcurrant jam (you’ll find it HERE) ?

 

Preparation:

I cut the pumpkin into smaller pieces and then blended it. I added eggs, cream cheese, honey, cinnamon, flour, baking soda, salt and blended it again. I warmed the ghee in a frying pan, scooped the batter and fried the hot cakes on both sides. You can serve pancakes with your favorite toppings and fresh fruit?

 

 

3. Avocado toast

Ingredients:

• 1 ripe avocado
• a pinch of pepper
• 2 slices of bread, e.g. rye or gluten-free
• 2 eggs

 

Preparation:

I cut the avocado in half and removed the pit. Then I sliced it. I toasted the bread, spread hummus over it and topped it with avocado slices. I seasoned everything with pepper and sprinkled with pine nuts. I served toast with boiled eggs (fried eggs will also be great).

 

 

4. Buckwheat pancakes with filling

Ingredients (pancakes):

• 250 ml plant-based drink
• 250 ml water (lightly sparkling)
• 250 g buckwheat flour
• 2 large eggs
• 1 tablespoon olive oil
• a pinch of salt
• a pinch of baking soda

Ingredients (pesto):

• 30 g nuts (e.g. walnuts or pine nuts)
• 30 g rocket leaves
• olive oil
• a tablespoon of of honey
• parsley (about 10 g)
• a pinch of salt
• a tablespoon of lemon juice

Ingredients (filling):

• 250 g chicken breast
• 1 zucchini
• 1 red pepper
• 0,5 red onion
• 0,5 cucumber
• a few lettuce leaves (e.g. butterhead lettuce)
• 1 avocado
• spices: sea salt, pepper, oregano, sweet paprika

 

Preparation:

I blended all the ingredients for the pancakes and set the batter aside for about 15 minutes. Meanwhile, I prepared the green pesto in a food processor. In the case of pesto, the proportions of ingredients are not important (you can modify them). You can prepare this pesto in larger quantities and use it for various meals as an addition: it’s tasty and healthy ?

I cut the zucchini and onion into thin slices, and diced the pepper and meat. I mixed meat and vegetables with spices. I poured water into the pot and put a special strainer for steam cooking (you can use a steam cooker). I steamed everything for about 15 minutes.

I sliced the cucumber and avocado and I tore the lettuce leaves into smaller pieces.

I fried the pancakes in a hot pan. I spread pesto on them, added the filling and fresh vegetables ?

 

 

5. Savory waffles

Ingredients:

• 120 g oat flour
• 2 eggs
• 180-200 ml plant-based drink (e.g. oat or almond)
• 1 tablespoon ghee
• 1 teaspoon gluten-free baking powder (or 1 tablespoon baking soda)
• a pinch of salt

Cheese:

• 200 g lactose-free curd
• 1 garlic clove
• chives
• fresh basil

 

Preparation:

I beat the egg whites into stiff peaks. I added the remaining ingredients and mixed it gently. Then I spread ghee over the waffle iron, scooped the batter and fried waffles.

I mixed the curd with pressed garlic, chopped chives, basil, and spices. I served the waffles with the cheese ?

 

 

6. Oyster mushroom spaghetti

Ingredients:

• 150 g carrots
• 100 g celeriac
• 1 onion
• 450 g oyster mushrooms
• 300 g tomatoes
• 30 ml tomato concentrate
• 100 g Parmesan cheese
• 1 zucchini as vegetable spaghetti
• 4 tablespoons olive oil
• 1 garlic clove

spices: rosemary – sprigs, sweet paprika, a pinch of sea salt, black pepper, a teaspoon of sweetener, e.g. xylitol

 

Preparation:

I chopped the onion and garlic finely. I cut the carrots and celeriac into small pieces. Then I heated the olive oil in a pan, added the chopped onion and garlic and stewed them for a moment. Next, I added the carrots and celeriac, the mushrooms, tomatoes, tomato concentrate, and the spices. I put the lid on, stewed everything until tender and then removed the rosemary sprigs. In the meantime, I cut the zucchini into thin strips with vegetable peeler and steamed for a few minutes. I served the zucchini pasta with the sauce, topped it with grated Parmesan cheese and fresh basil leaves.

 

 

7. Pasta with Home-Made Pesto

Ingredients:

• about 80 g organic gluten-free pea pasta
• 1 handful rocket
• 3 slices dried tomatoes
• 1 handful spinach
• 1 handful pumpkin seeds
• 1 garlic clove
• 1 tablespoon spirulina (or chlorella)
• a pinch of sea salt
• a pinch of black pepper
• 1 tablespoon olive oil

 

Preparation:

I cooked the pasta following the recipe on the packaging.

Then I prepared the pesto. I fried chopped garlic on a pan with a bit of olive oil. Then I blended it with the pumpkin seeds, the tablespoon of spirulina (you can also use chlorella), salt, pepper, spinach and the rest of the olive oil.

I tossed the pasta with the pesto and added sliced dried tomatoes. I placed the rocket leaves into a bowl and put the pasta onto them ?