This is my post 2 out of 3 with the collection of my 30 favorite healthy recipes throughout the internet: 10 for breakfast, 10 for lunch and 10 for dinner. Do you think there’s no fitness life beyond lettuce? Do you need to add variety and color to your meal plans? Then write down these yummy, whole and healthy recipes for lunch!
Please check the first post of the series so you can read the introduction with several important clarifications. I’m just going to remind you of some of them:
- Recipes for lunch and dinner are interchangeable, how they’ve been classified depends on the moment of the day I ate them.
- I’ve only chosen recipes that can be used for a single course meal (first + second).
- I’ve translated the recipes in Spanish and I’ve also converted the units to the imperial system.
- Always feel free to adjust the amounts. I often eat more (even a lot more) than what the recipe says.
- The photos are mine unless stated otherwise.
Let’s go now to the recipes… Voilà!:
It’s a bit boring to cook, but when you taste the first bite you realize it’s been totally worth it. The yucca might sound a bit strange, but I recommend you not to skip it.
Ingredients for 4:
-300 g / 10,5 oz salmon
-1 tbsp milk
-Salt and pepper
-Marinate the salmon. For that, mix 1 tbsp sugar, 1 tbsp salt and a pinch of minced dill. Coat the salmon in the mixture and leave it in the fridge for 12 hours. Then, wash it, let it dry and chop it.
-Mince the carrot and the yucca. Cut the leek finely in threads. Place a frying pan with olive oil on the fire and fry the leek, the carrot and the yucca until crispy. Remove them from the frying pan and place them on a paper towel.
-In a bowl, beat the eggs with 1 tbsp milk and 1 tsp butter. Add salt and pepper. Distribute the mixture into a silicone ice cube tray and put in the microwave at low power until the eggs curdle. Remove and take out of the mold. Serve the eggs, the salmon and the crispy veggies with minced green onion.