Eating healthy again after two weeks of dinners with friends living abroad and returning home, meals with family, dozens of tuppers with leftovers in the fridge ready to heat and the party does not stop and bullfighting vermouths who know how to begin but not how or when – their end is not only necessary, but also desirable. Today we offer you 15 perfect recipes to get out of this general drunkenness and show that winter cooking is compatible with what is light, tasty and healthy.
SQUARE FLAVOR VEGETABLE SOUP
Vegetable creams are comforting, grateful and adapt to the contents of our fridge: the easiest way to multiply their flavor is to put the vegetables in the oven. Here are the process commands plus a recipe.
VEGETABLE TARTAR WITH AVOCADO
Vegetables of different textures cut into small cubes, a smooth and colorful cream made from avocado and beetroot with a few pickles to finish which serves as an appetizer to eat with vegetable sticks as on toast at breakfast, or in dressing for a salad.
THAI BROCCOLI SALAD
This Thai dish is generally made of minced meat, which today is traded for broccoli: its flavor is powerful, lemony and spicy.
BRAZED ARTICHOKES WITH ANCHOVY VINAIGRETTE
A simple ember and a powerful vinaigrette, that’s all the vegetable that lends us its image needs to be delicious. If you want to make it a complete dish, serve it with whole wheat pasta.
LENTILS WITH SHRIMPS
Legumes are always a good option when it comes to healthy eating, and combining them with vegetables and seafood makes for a delicious dish (and perfect for making with cheap defrosted prawns or prawns).
PURE PUMPKIN WITH CANDIED LEEKS
Sniffing the roast lamb and roast beef and filling it with vegetables guarantees you delicious and healthy food for several days: if you put a pumpkin between them, you can prepare this mash and accompany it with leeks and your nuts favourites.
BEET, ASPARAGUS AND EGG SALAD WITH MOUSSE
Cooked and raw vegetables coexist happily in a salad to which feta gives pep, the freshness of basil and radishes and the almost hard-boiled egg complete the whole thing happily.
VEGETABLE MEDALLIONS WITH YOGURT SAUCE
A light and tasty recipe, which can be useful if you change the vegetables that we offer for those that orbit in your fridge. The yogurt sauce made all the difference.
AUBERGINES STUFFED WITH RED LENTILS
Once again, legumes come to the rescue, this time as a garnish of roasted eggplant seasoned with tahini cream. You can skip the figs or replace them with a few quartered grapes.
CHICKEN SKEWERS WITH HOUMUS AND SALAD
Chicken is a lean and healthy meat that multiplies its flavor thanks to marinade and rest: in this recipe we shape it into a skewer, in addition to serving it with hummus and salad (if you wish, also with a little brown rice to get a singular).
STEAMED EGGPLANT WITH CASHEW NUTS AND YOGURT
Steamed eggplants are tender and perfect for serving in cold dishes. We accompany them with a stir-fry of dried fruits and a citrus yogurt base that completes the recipe.
SALTY GRANOLA AND TWO DISHES WHERE TO USE IT
In a world dominated by the unavoidable yogurt-sweetened granola, we remember that oats do not go well with sugar: this version can brighten up salads, vegetable creams and all kinds of healthy dishes.
ENDIVE, CHICKPEAS AND MARINATED MUSSELS SALAD
As easy and quick as it is, we don’t know whether to call it a recipe. You cook the eggs for eight or nine minutes and the rest is putting the ingredients together, because one thing is clear: not everything will be a five-hour prep.
OVEN MULLET WITH VEGETABLES
If you remove the scales and leave clean fillets, baked red mullet on a bed of pre-roasted seasonal vegetables becomes a luxurious bite.
BOWL OF LETTUCE WITH SPICY MEATBALLS
These tasty and exotic meatballs accompanied by raw vegetables and brown rice, served in lettuce leaves, are a good way to include meat in a healthy diet: in small quantities and accompanied by vegetables.
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