People nowadays prefer to go out and eat in restaurants and cafes or even take-away meals rather than cook at home. Some factors include, time consuming, ingredient preparation and cleaning up process. Here we are going to share some easy, healthy and quick meals that you could cook up without worrying about all those factors!

Cacao & Blueberry Smoothie

Image Credits: jessiskitchen

Waking up in the morning is already the hardest part of the day, so why not make something healthy and appetizing to start the day with. All you need is:

1 cup coconut milk

2/3 blueberries, fresh or frozen

1 Heaping Tbsp raw cacao powder

1 Tbsp chia seeds

1 tsp vanilla extract

5-6 cubes of ice

After you’ve gathered all the ingredients, blend them together at high speed until it’s smooth! Easy and delicious smoothie to give you energy to start of your long day.

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Blue Corn Breakfast Taco With Scrambled Eggs

Image Credits: ambitiouskitchen

If you’re into something more filling to the tummy for breakfast, try a breakfast taco! Everything in a wrap always tastes good. Here are a couple of ingredients you’ll need for this 10 minute blue corn breakfast taco with scrambled eggs:

1 teaspoon butter

3 eggs + 3 egg whites

1 teaspoon milk

1 avocado, halved, pitted, peeled, smashed

1 teaspoon fresh lemon juice

4 oz. thinly sliced smoked salmon

4 blue corn tortillas

1 teaspoon fresh dill, chopped

sea salt and fresh ground black pepper

Firstly you’ll have to mash the avocado in a bowl with a fork and add lemon juice in it to add a little kick in the flavour! Beat the eggs and milk in a larger bowl while your butter is being melted in a medium low heat over a skillet. Add the eggs into the skillet and cook till large curds start to form. Season your eggs with salt and pepper when it’s done. Next you’ll need to warm up your tortillas over a gas stove on low heat until the edges are crispy golden brown. Spread the avocado, and scrambled eggs on the tortilla following by salmon on top, bon appetit!

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One Pot Spiralized Zucchini Noodle Soup

Image Credits: peasandcrayons

If you’re going for a more creative and different sort of cooking but still want it to be easy and healthy, it only takes 10 minutes so try out this next recipe! All you need is:

1 large zucchini squash

2 cups vegetable broth

2 single-serving miso soup packets

10-16 spears of asparagus, trimmed and halved

1-2 tsp Sriracha chili sauce, plus extra to taste

1-2 TBSP toasted sesame seeds

2-4 stalks green onion, chopped

Use a veggie peeler to create the spiral for your zucchini. Put 2 cups of veggie broth to a boil in a medium sized pot and add miso packets following by asparagus spears into the broth. Add in your zucchini noodles and let it simmer for 4 minutes on low heat. After it’s done, garnish your dish with Sriracha, sesame seeds and green onion to complete the flavours!

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Soy Ginger Salmon

Image Credits: theironyou

For all the fish lovers, try this simple dish with a total of only 10 minutes for preparations and cooking time! Here is what you need to make this dish:

4 skinless fresh wild salmon fillets
3 tablespoons wheat-free soy sauce (or coconut aminos)
3 tablespoons olive oil
3 tablespoons water
1 teaspoon arrowroot powder
1 2-inch piece fresh ginger, grated
½ teaspoon red pepper flakes (adjust to taste)
Chopped scallions for garnish

First off, bring water to a gentle boil in a large saucepan and place the salmon in. Cook it for about 3 to 5 minutes, depending on its size. The salmon is done when the flesh has turned from translucent to opaque. Use a small saucepan combining all the sauce ingredients and cook for 2 minutes. Remove the salmon from the large saucepan and set it on a plate following by adding the cooked sauces on top and sprinkling the chopped scallions. Serve the dish with a bowl of rice and you’re good to go!

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Steak With Roasted Parsnip, Tomatoes & Scallion

Image Credits: realsimple

Prepare a steak accompanied with roasted parsnip, tomatoes and scallion with just 4 steps! These are the ingredients you’ll need to prepare:

1½ pounds parsnips, cut into 2-inch pieces, halved or quartered if thick

1 pint cherry tomatoes

1 bunch scallions, trimmed

4 sprigs fresh thyme

¼ cup plus 1 teaspoon olive oil

Kosher salt and black pepper

4 strip or rib-eye steaks (½ inch thick; about 1½ pounds total)

Start off by preheating the oven to 450° F and toss parsnips, tomatoes, scallions, thyme, ¼ cup of the oil, and ¼ teaspoon each salt and pepper in a 9-by-13-inch baking tray. Cover the dish with foil and roast for 15 to 20 minutes. Remove the foil and continue to roast until the parsnips are tender for about 10 to 15 minutes more. Heat up the remaining teaspoon of oil in a large skillet over medium-high heat and season the steak with ½ teaspoon each salt and pepper. Cook in batches, 2 to 3 minutes per side for medium-rare. Lastly, let the steak rest for around 5 minutes before slicing. You’re done!

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