6 wholesome, no-fuss recipes for lunchtime

Low-Carb Lasagna
Prep time: 20 mins
Cooking time: 35 mins
Serves: 2
Ingredients
1 zucchini
300 gm ground beef
200 gm marinara sauce
200 gm ricotta cheese
100 gm mozzarella cheese, shredded
Salt and pepper to taste
Method
Preheat oven to 175°C.
Peel zucchini into strips. Discard the core. Salt and let sit for 15 minutes. Dry with paper towels.
Cook the ground beef in a pan and add marinara. Add salt and pepper.
Layer into a small casserole dish: meat, zucchini, ricotta, meat, zucchini, ricotta, mozzarella.
Cover with foil and bake for 30 minutes. Broil uncovered for 2-3 minutes to brown the top.
 
Buckwheat Spaghetti With Butter Scallops And Prawns
Prep time: 10 mins
Cooking time: 15 mins
Serves: 2
Ingredients
200 gm buckwheat spaghetti
50 gm butter
1 tbsp garlic, minced
10 scallops
8 prawns
Salt and pepper to taste
1 tbsp lemon juice
Method
Cook the spaghetti al dente.
Melt butter in a large skillet over medium-high heat. Stir in garlic and cook for a few seconds until fragrant.
Add scallops and prawns, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque, and prawns are cooked.
Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Place on top of spaghetti. Finish with more sauce on top.
 
One Pan Crispy Chicken Thighs
Prep time: 10 mins
Cooking time: 50 mins
Serves: 2
Ingredients
2 tbsp ghee
6 chicken thighs on bone, skin on
1 medium onion, chopped
into strips
3 cloves of garlic, chopped
1 ½ tsp smoked paprika
½ tsp cumin
1 small zucchini, cut in semi-slices
1 bell pepper, cut in strips
8-10 cherry tomatoes
½ can rinsed chickpeas
Fresh thyme leaves
Salt and pepper to taste
Method
Preheat oven to 220°C.
Heat the ghee inside the cast iron skillet over medium-high heat. Season chicken with salt and pepper.
Cook skin side down for 10 mins, turn over and cook for another 5 mins. Remove from heat. Preserve the liquid.
Add the onion and garlic. Stir occasionally for 4 mins.
Once soft, add the paprika and cumin. Stir for half a minute.
Add the zucchini and bell pepper. Stir for another 5 mins; then, add the tomatoes and chickpeas. Stir for another 2-3 mins.
Season with salt and pepper. Nestle the chicken with skin up.
Move to the oven and roast for 20-25 mins.
Best accompanied by or served on a bed of plain cooked quinoa.
 
Broccoli Asparagus Salmon Bake
Prep time: 10 mins
Cooking time: 25 mins
Serves: 2
Ingredients
300 gm salmon, skinless
1 tbsp olive oil
2 tbsp grape vinegar
2 tbsp Italian herbs
300 gm broccoli (soft stems)
100 gm asparagus
250 gm sour cream
1 tbsp Dijon mustard
50 gm Parmesan
Salt and pepper to taste

Method
Cut the salmon into medium-sized cubes. Toss in olive oil, 1 tbsp grape vinegar and 1 tbsp Italian herbs. Leave for 5 mins.
In a baking tray, lay the broccoli florets, asparagus (cut into smaller pieces) and salmon cubes neatly.
In a bowl, mix the sour cream, remaining vinegar, Dijon mustard, Parmesan, remaining herbs, salt and pepper.
Pour the mix all over the broccoli, asparagus and salmon. Toss to ensure you cover everything in sauce. (You can sprinkle more Parmesan on top, if desired).
Bake covered in a pre-heated oven at 200°C for 20 mins. Remove foil and broil for another 5-7 mins.
 
Deconstructed Sushi Bowl
Prep time: 15 mins
Cooking time: 15 mins
Serves: 2
Ingredients
100 gm sprouted brown rice
100 gm broccolini (young florets)
2 handfuls of spinach
150 gm smoked tuna (or salmon
or tofu)
1 ripe avocado
1 spring onion, finely chopped
1 tbsp sesame seeds
1 nori seaweed sheet (optional)
For the sauce:
2 tbsp soy sauce
1 tsp honey
½ tsp wasabi
Juice of ½ lime

Method
Boil the rice. Steam broccolini for 5 mins; allow to cool in cold water, then drain.
Combine all the ingredients for the dressing together.
Pour the dressing over the rice and mix well.
Separate the spinach into two bowls. Add rice, smoked tuna, avocado and broccolini.
Sprinkle with onion, sesame seeds and strips of nori.


Cauliflower Mushroom Truffle Risotto
Prep time: 10 mins
Cooking time: 30 mins
Serves: 2
Ingredients
2 tbsp olive oil with truffle
2 cloves garlic, minced
4-5 medium brown mushrooms
300 gm cauliflower rice
50 gm sundried tomato, finely chopped
100 gm unsweetened coconut cream or 200 ml coconut milk
50 ml broth (chicken or veg)
3-4 tbsp parmesan cheese, shredded or grated
Salt and pepper to taste
Instructions
In a nonstick pan, on medium high heat, add olive oil and garlic. Cook for about 1-2 mins.
Add sliced mushroom, and cook for about 5 mins, before adding cauliflower rice and sundried tomatoes. Cook for another 2-3 minutes, stirring frequently.
Add coconut cream or milk, broth and parmesan cheese. Stir to combine.
Reduce heat to low then cover and let it simmer for about 15 mins, until desired creamy consistency.