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3 Recipes That Make Eating Healthy An Absolute Breeze

May 2, 2016

“The busier you are, the more you should focus on feeding your body well.”

We know. When work gets crazy, spending time preparing a home-cooked meal just seems … unproductive. But eating healthily isn’t only for those who want to shed some weight; fuelling your body and brain right is beneficial for your productivity in the long run.

Here are 3 recipes that are perfect for the time-crunched executive. One of them is a contribution by popular food blogger Miss Tam Chiak, so you know it’s definitely yummy too!

Breakfast

Banana & Lemon Chia Pudding
Ingredients make 2 servings

Banana & Lemon Chia Pudding

*This keeps well in the fridge for at least 3 days so you can make a large batch at the beginning of the week and add on the toppings just before you eat it. Granola, seeds, nuts, and fresh fruit complement the pudding extremely well too.

BananaChiaPudding

Banana & Lemon Chia Pudding
Ingredients
4 tablespoons
chia seeds
2 tablespoons
milled flaxseeds
¾ cup
cup unsweetened nut milk of your choice
¼ cup
freshly squeezed lemon juice
2
bananas
Pinch of
sea salt
Pinch of
cinnamon powder
1 cup
ice cubes
Toppings (optional)
Greek yoghurt
Granola
Drizzle of honey
STEPS
1

Night before, combine chia seeds and milled flaxseeds with the nut milk. Stir well and leave covered overnight in the fridge to swell up.

2

In the morning, blend the soaked seeds with lemon juice, bananas, salt, and cinnamon powder until smooth. Then blend again with ice cubes.

3

Pour out the mixture into 2 glasses. Top off with the yoghurt and add granola and honey.

Lunch

Salmon & Avocado Macaroni Salad
Ingredients make 4 servings

Salmon & Avocado Macaroni Salad

*Keeps well for up to 3 days in the refrigerator. Tip: Store the dressing and the salad separately and only toss enough for 1 portion each time. This way, the salad will always taste fresh!

SalmonAvocadoSalad

Salmon & Avocado Macaroni Salad
For salad
350g
cooked elbow macaroni
100g
salmon, pan-fried over a little bit of olive oil and flaked (you may substitute with smoked salmon slices)
1
avocado, diced
1
cucumber, soggy seed centre removed and diced
A pinch
salt & pepper to taste
2 teaspoons
fresh thyme leaves to garnish
For dressing
5 tablespoons
mayonnaise
¼ cup
freshly squeezed lemon juice
1 tablespoon
lemon zest
1 tablespoon
sugar
1 tablespoon
fresh thyme leaves
A pinch
salt & pepper to taste
5 tablespoons
olive oil
STEPS
1

Make the dressing first: combine the mayonnaise, lemon juice, lemon zest, sugar, and thyme leaves in a bowl of a food processor or a mixing bowl if you are using a hand whisk. Season with more salt and pepper if needed. With the motor running on low, add the olive oil in a small stream until the dressing emulsifies.

2

In a bowl, combine macaroni, salmon, cucumber, avocado, salt and pepper. Mix well. Portion out the amount you want to eat and toss with some of the dressing until you get the taste you want. Garnish with fresh thyme leaves.

Dinner

One-Pot Orzo with Shrimps and Spinach
Ingredients make 4 servings

Recipe by Miss Tam Chiak!

One-Pot Orzo with Shrimps and Spinach

*As Singapore’s most popular food blogger proves, whipping up a healthy meal doesn’t have to take an insane amount of time! Here, Miss Tam Chiak demonstrates her One-Pot Orzo (also called Risoni) with Shrimps and Spinach.

One-Pot Orzo with Shrimps and Spinach
Ingredients
4 tablespoons
olive oil
1 cup
chopped spinach (can be substituted with any green leafy veggies of your liking)
1 tablespoon
minced garlic
2 cups
low-sodium chicken broth
10
cherry tomatoes
⅓ cup
balsamic vinegar
¼ teaspoon
dried oregano
Sea salt and black pepper to taste  
1 cup
uncooked organic orzo (risoni) pasta
8
medium-sized shrimps
Parmesan for topping
Fresh basil and lemon (optional for garnish)
STEPS
1

Heat olive oil over low-medium flame. Add garlic and spinach and saute till the veggies are slightly wilted. Be sure not to burn the garlic as that will create a bitter taste.

2

Add the tomatoes and orzo. Then add the shrimps and balsamic vinegar. Stir fry until shrimps just about turn orange.

3

Add the chicken broth.

4

Bring the mixture to a boil and then turn the heat down. Simmer for 20 minutes. Be sure to give the mixture a stir every few minutes so the flavours well distributed. Cook until the orzo is soft.

5

Cover the orzo with parmesan, and garnish with lemon slices and basil.