Updated: Jan 6, 2021
New year, same old lockdown!... And it seems us ladies are busier than ever this lockdown - do you agree?
As if you weren't busy enough with work, kids, husbands, pets etc, many mums have now taken on the role or teacher too! So with all that on your plate, it’s no surprise that often nutrition is one of the first things to go. Many ladies think it takes too long to make a healthy, nourishing lunch but with these 10-minute recipes - think again!
You will love these recipes because they are really yummy, and I promise they take 10 minutes (tops!) from start to finish. They are perfect for a quick bite in between zoom meetings or for a speedy refuel ready for another afternoon of home schooling.
Give them a go, and remember to tag @thenourishmentacademy when you take a snap of your delicious 10 minute creations!
All Season Pea & Leek Soup
1.5 Packs of Frozen Peas
2.5 Vegetable stock cubes
A Sprinkle of watercress
Add peas to a saucepan with 2 cups boiling water and 2 stock cubes. Simmer until soft.
Meanwhile, braise leeks in a non-stick frying pan with remaining ½ stock cube until soft.
Add to peas and simmer for 5 minutes.
Blend with either a hand blender or bullet.
Season to taste and top with watercress.
Smoky Chorizo Salmon
150g Salmon Fillet
150g Cherry Tomatoes
8 Black olives
1 tbsp Red wine vinegar
Place the salmon flesh side down in a non-stick frying pan on a medium-high heat - after about 3 minutes, flip over and cook on skin side for 5 minutes or until crisp.
Finely slice the chorizo and add to the pan and add to the pan for the last 2 minutes of cooking the salmon.
Meanwhile, halve the tomatoes and tear the basil before tossing together with a tbsp of red wine vinegar and a pinch of sea salt. Add to the pan for the last 30 seconds of
Chop the olives, mix with a tbsp of olive oil and a splash of water.
Veggie & Feta Omelette
½ red onion
½ red pepper
½ green pepper
15g feta cheese
Ground black pepper & salt
Heat the pan with a tsp of coconut oil while you’re chopping the vegetables
Once hot, add the peppers and onion.
Meanwhile, crack the eggs into a bowl and whisk.
Once the veg begins to cook through, add the eggs and ensure they are evening spread across the pan.
If you find the bottom is cooked quicker than the top, you can place under the grill for a few minutes.
Sprinkle with feta, plate up and enjoy!
Enjoyed this blog? Never miss one again by signing up to The Weekly Nourish here- our weekly newsletter filled with useful tips, recipes, blogs, and all our upcoming events and courses!