Most of us have days wherein we feel exhausted and we lack creative inspiration for dinner. For me, I don’t want to use that as an excuse to eat anything (especially non-healthy options). So, what I do is I create dinners for this type of situation. I have a special 10-minute healthy dinner that I like to do on a rotation and it avoids adding stress to our already busy weeks.
I also make sure that I purchase my ingredients over the weekend and portion them out on a Sunday night. I find that it cuts a lot of time from my meal preparation throughout the week.
Kale & Mushroom Cauliflower Rice
This is very easy to make and it has liver-detoxifying enzymes. Not only that, but it’s brilliant for good skin, balanced hormones, and energy.
- 2 to 3 tablespoons olive oil
- ½ leek, chopped finely
- ½ head cauliflower, pulsed into cauliflower rice (you can use store-bought cauliflower rice instead)
- 250 grams (about 1 cup) button mushrooms, sliced
- ½ bunch kale, chopped
- pinch of sea salt
- 1 teaspoon curry powder
- chili flakes (optional)
- fresh parsley, chopped, to garnish
- Heat 1 tablespoon olive oil in a medium-size frying pan and heat over medium heat. Add the chopped leek and sauté until they turn translucent and golden.
- Add cauliflower rice and sauté for 2 to 3 minutes or until it starts to brown. Next, add the mushrooms and kale to the pan. Continue to sauté for another 4 to 5 minutes, or until the vegetables are cooked through. Season with salt, curry powder, the remaining olive oil, and chili flakes, if using.
- Plate up and garnish with fresh herbs, to serve.
This dish is a great protein and fiber packed option for lunch or dinner. If you’re after a curry in a hurry, you should definitely try this one.
- 2 tablespoons olive oil
- 1 red onion, diced
- salt and pepper, to taste
- 1 tablespoon curry powder
- 2 tomatoes, chopped
- ½ medium eggplant, cut into cubes
- 1 to 2 tablespoons tamari sauce
- 1 x 400g-tin (about 14 ounces) organic lentils, rinsed and drained
- 1 to 2 cups baby spinach
- a handful of fresh parsley, chopped
- Heat 1 tablespoon olive oil in a medium-size frying pan over medium heat.
- Add the diced red onion and season with sea salt, pepper, and curry powder. Sauté for 3 to 4 minutes, or until the onion is translucent and fragrant.
- Add the chopped tomatoes, eggplant, and a drizzle of tamari sauce. Sauté the vegetables until they start to soften.
- Add the lentils, baby spinach, and the remaining 1 tablespoon of olive oil. Stir until heated through and combined.
- Divide into two bowls and garnish with fresh parsley.
Asian Cucumber Salad
This is super simple and you can do it on your weekday lunch and a healthy dinner.
- 1 Tbsp. toasted sesame oil
- 2 tsp. rice wine vinegar
- 2 tsp. honey
- 1 tsp. lower-sodium tamari or soy sauce
- ½ tsp. ground ginger
- ¼ tsp. sea salt
- 1 large English cucumber, shaved or sliced thin
- ½ cup shaved red onion
- ½ cup fresh cilantro leaves
- ½ cup thinly sliced radish (optional)
- 1 Tbsp. white or black sesame seeds
- 3 Tbsp. thinly sliced green onion
- ½ cup sesame sticks
- Cherry tomatoes (optional)
- Combine oil, vinegar, honey, tamari, ginger, and salt in a large bowl; stir with a whisk. Add remaining ingredients; toss to combine.
- If you’re making ahead of time, do not add sesame sticks until ready to serve.
I find that these healthy dinner options are perfect for tired nights. If you want to add your personal touch in these recipes, feel free to do so!