Emma's Natural Energy Recipes
While the mornings and evenings are still a little dark, it’s easy to feel a bit sluggish and lacklustre. A few of us in the office find it helpful to kick-start the day with a glass of goodness, or by making sure that we’ve brought something healthy in for lunch. If you’d like to try some of the energy-packed recipes we love, read on…
4 Natural Energy Recipes
Winter Pear and Ginger Green Smoothie
We love this one from Laura at Wholeheartedly Healthy. Ginger is a great smoothie ingredient, especially at this time of year for it’s immune boosting properties, and it even has a delicate warming effect due to it’s natural spiciness. This smoothie also contains avocado for a little healthy fat, and plain yoghurt for a dose of probiotics.
Handful of spinach
1 ripe pear
Thumb tip sized piece of fresh ginger root
2 tbsp natural full fat yoghurt
1-2 cups water or almond milk
Whack everything into a blender and blitz! Drink immediately.
My top tip
Choose a super ripe juicy pear for a sweeter smoothie. If you’re a green smoothie newbie and prefer more sweetness add another pear or a banana.
The Ultimate Energy Bites
If you want to indulge a bit and have time to get all the ingredients in, then these little balls of energy from Deliciously Ella are a must. They only take a few minutes to make, so once you’ve got the knack of them then you’ll being making a batch every week. They’re also vegan, gluten an dairy-free.
Makes 15-20 balls, depending on size
1 cup of medjool dates
3/4 of a cup of almonds
3/4 of a cup of walnuts or any other nut
2 tablespoons of chia seeds
2 tablespoons of ground flax seed
1 tablespoon of coconut oil
1 tablespoon of hemp protein powder
1 tablespoon of raw cacao powder
1. Start by placing the almonds, walnuts, ground flax seed and chia seeds in your food processor. Blend for 1 minute, until the a flour forms and the nuts have crumbled.
2. Then add the remaining ingredients, pitting the dates before adding them. Blend for another minute until a stick dough forms.
3. Use your hands to roll the mixture into little balls, place in a bowl and store in the fridge.
4. Bite and enjoy. Just try not to eat them all at once, they really are delicious.
Broccoli Matchsticks and Kale Salad
Broccoli is high in vitamin C, fibre, iron, beta-carotene, and antioxidants. Also, our green friend contains chromium, which helps regulate blood sugar and keep your energy level steady. To make sure you get all of those super benefits, only lightly cook broccoli (i.e. steam it for 5 minutes) or eat it raw.
Makes 4-5 servings
1 lb. kale
3 broccoli stems
¼ cup extra-virgin olive oil
2 tbsp. lemon juice
½ cup hazelnuts
Freshly ground pepper
½ cup fresh Pecorino Romano or Manchego cheese
1. Preheat the oven to 175°C . Spread the hazelnuts in a pie plate and toast for about 13 minutes, or until the skins blister and the nuts are golden. Transfer to a kitchen towel and let cool. Rub off the skins and chop the nuts.
2. Put the kale and broccoli stems in a bowl and season with salt. Using your hands, squeeze the vegetables to soften them slightly.
3. In a medium skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring, until softened, about 3 minutes. Add the lemon juice and season with salt and pepper.
4. Pour the dressing over the kale and broccoli and let stand for 2 minutes. Toss well to coat. Add the cheese and hazelnuts and season with pepper; toss again. Serve right away.
We love this salad recipe – even though it’s cold outside 🙂
Taken from Delish.com
Spicy Chicken & Quinoa Bowl
Looking for a tasty lunch or dinner that you can easily pack in your lunchbox too? This Spicy chicken and quinoa Bowl will warm you up on frosty, chilly days. It also gives you plenty of taste and energy – so much so it’s great at any time of year.
Makes 6 servings
1 cup dry Quinoa, cook according to package directions
1/4 cup Virgin Coconut Oil
2 pounds Chicken Breast, trim into bite sized pieces
2 shallots, diced
2 tablespoons of Sriracha, hot chilli Sauce or 1 fresh red chilli chopped (adjust to taste)
1/4 cup honey
1 tablespoon lime juice
1/2 cup spring onion, chopped
1. Fluff cooked quinoa with a fork and set aside.
2. Melt coconut oil over medium heat in a large saucepan. Sauté shallots a few minutes until softened. Add chicken and cook until browned on each side, flipping a few times with tongs. Whisk together honey, lime juice & Sriracha sauce in a bowl.
3. Add the sauce and simmer uncovered for about 8 minutes, until the chicken is cooked through. Stir often – the sauce will thicken a bit as it cooks.
4. Season to taste with pepper and garlic salt.
5. Finish with a handful of fresh coriander and spring onion. Serve over a bed of quinoa.
I hope these recipes help you feel closer towards your best. If you have some that you find restorative, let us know and we’ll share them too.