Close Banner
Advertisem*nt
This ad is displayed using third party content and we do not control its accessibility features.
Author:
November 20, 2015
Contributing writer
By Emily Holmes
Contributing writer
Emily Holmes is the author and creator of her two e-books, Transform Your Life in 8 Weeks and Conscious Cleanse. She has been featured in Women’s Health and Fitness Magazine, Nature and Health Magazine, and Body + Soul Magazine.
Photo by Stocksy November 20, 2015 So many of my nutrition coaching clients struggle with dinner inspiration. Today I'm sharing some of my favorite dinner recipes to, I hope, provide you with a few easy dinner ideas. /p>
1. Beef Stir-Fry
Serves 1
Ingredients
- 5 ounces beef strips
- 1 clove minced garlic
- 1 teaspoon finely chopped ginger
- 2 tablespoons tamari
- 1 teaspoon mirin
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- ½ cup cooked quinoa
- 1 cup steamed green vegetables
Preparation
Add beef to a pan with a little coconut oil over medium-high heat. Add garlic, ginger, tamari, mirin, sesame oil, and sesame seeds. Once beef is cooked through, add cooked vegetables and quinoa, and mix well until coated with the sauce, then serve.
2. Egg and Vegetable Stack
Serves 1
Ingredients
- 1 to 2 eggs
- 2 half-inch slices of sweet potato
- 2 half-inch slices of eggplant
- 1 green pepper cut in half lengthwise
- Salt and pepper to taste
- ¼ avocado
Preparation
1. Place sweet potato, eggplant, and green pepper on a baking tray with a little coconut oil, salt, and pepper, and bake in a moderate oven (350–375°F) for 40 minutes.
2. When vegetables are nearly cooked, fill a saucepan with water, add a dash of white vinegar, and bring to a boil. Once the water is boiling, reduce to a medium heat, swirl water and crack the egg/s into it. Poach for 1 minute for a runny center or 3 minutes for well-done.
3. Serve egg/s on top of stacked roasted vegetables and top with avocado.
3. Chicken Pasta
Serves 1
Ingredients
- 5 ounces sliced chicken breast
- ½ cup cooked buckwheat pasta
- 1 cup steamed green vegetables
- ¼ diced red onion
- 1 clove garlic
- ½ tin crushed tomatoes
- 3 chopped basil leaves
- 1 teaspoon oregano
- 1 tablespoon chopped parsley leaves
Preparation
1. Sauté red onion and garlic in a pan with a little coconut oil over medium-high heat until translucent. Add chicken and fry until cooked through. Add crushed tomatoes, basil, and oregano, and simmer for 20 minutes.
2. Add cooked vegetables and buckwheat pasta and mix well until coated with the sauce, and serve garnished with parsley.
4. Vegetable Curry
Serves 1
Ingredients
- 3 tomatoes cut in half
- 1 14-ounce can coconut cream
- 1 tablespoon ground turmeric
- 1 tablespoon rogan josh paste (or any other curry paste)
- 1 cup fresh cilantro/coriander (leaves and stem)
- 1 cup cashews
- ½ onion
- ½ cup chickpeas
- ½ cup cooked quinoa
- 1 cup steamed vegetables
Preparation
1. Blend tomatoes, coconut cream, turmeric, rogan josh paste, coriander, cashews, and onion in a blender. This is your curry sauce. Pour curry sauce into a pan over medium heat.
2. Add chickpeas, quinoa, and vegetables, and heat until warmed through.
5. Chicken Fried Rice
Serves 1
Ingredients
- 5 ounces cubed chicken breast
- ¼ finely diced onion
- 1 clove minced garlic
- 1 cup finely chopped green vegetables
- ½ cup cooked brown rice (cooled)
- Tamari, to taste
Preparation
1. Sauté onion and garlic in a pan with coconut oil over medium-high heat until translucent. Add chicken, and fry until cooked through. Add vegetables, and fry until cooked through.
2. Finally, add brown rice, and fry until heated through. Serve fried rice with tamari sauce to taste.
6. Grilled Fish
Serves 1
Ingredients
- 5 ounces salmon or tuna
- 1 fresh corn on the cob
- 1 cup steamed green vegetables
Preparation
Grill fish and corn in a pan with a little coconut oil over medium-high heat until cooked through. Serve with vegetables.
7. Lemon Pepper Chicken
Serves 1
Ingredients
- 5 ounces sliced chicken breast
- Juice of half a lemon
- Pepper to taste
- ½ cup cooked quinoa
- 1 cup steamed green vegetables
Preparation
Marinate chicken in lemon juice and pepper. Cook chicken in a pan with a little coconut oil over medium-high heat until cooked through. Serve chicken with quinoa and vegetables.
8. Spiced Lamb
Serves 1
Ingredients
- 5 ounces sliced lamb
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground fennel seeds
- Pepper to taste
- 1 tablespoon olive oil
- ½ cup cooked quinoa
- 1 cup steamed green vegetables
- ¼ avocado
Preparation
1. Combine paprika, cumin, fennel, pepper, and olive oil in a bowl. Add lamb, coat evenly with the mixture, and marinate.
2. Cook lamb in a pan over medium-high heat until cooked through. Serve lamb with quinoa and vegetables.
9. Chili Fish
Serves 1
Ingredients
- 5 ounces white fish
- 1 slice of lemon
- 1 clove minced garlic
- Chili pepper, to taste
- ½ cup cooked rice
- 1 cup steamed green vegetables
- ¼ avocado
Preparation
Place fish onto a baking tray and top with lemon, garlic, and chili. Bake in a moderate oven (350–375°F) for 20 minutes or until cooked. Serve fish with rice, vegetables, and avocado.
10. Coconut and Almond Fish Bites
Serves 1
Ingredients
- 5 ounces white fish cut into chunks
- 1 egg
- ½ cup besan/chickpea flour (or your preferred flour)
- ½ cup shredded coconut
- ½ cup almond meal
- Coconut oil for frying
Preparation
1. Whisk egg in a small bowl. Place the flour in another small bowl. In a third bowl, combine coconut and almond meal.
2. Dip each piece of fish into the flour, followed by the egg, then into the coconut/almond meal mixture.
3. Once all the fish is coated, fry in a little coconut oil over medium heat until cooked through and golden on the outside.
