The holidays are over, and we begin a new year full of opportunities. In fact, you are now back to routine, and you already have enough time to fail to try to achieve a few resolutions. But if we talk about healthy and comfort food eating, you will not fail because we are here to help you with it thanks to this winter batch cooking.
Ingredients
Green soup
- 2 Shallots
- Olive oil
- 200 g Peas
- 100 g Fresh spinach
- 500 ml Vegetable stock
- Salt
- Pepper
- 250 ml Coconut milk
- Laminated almonds
- Sunflower pips
- Chia seeds
- Fresh coriander
Chicken with green beans and sesame stir fry
- 200 g Bobby beans
- 2 Chicken breasts
- Salt
- Black pepper
- Sesame oil
- 3 Tablespoons of soy sauce
- Red chilli
- White sesame
Courgette au gratin
- 1 Courgette
- Olive oil
- Salt
- Pepper
- 80 g Caramelised onions
- 100 g Grated mozzarella cheese
- Chorizo
- Chives
For the salmon en papillote
Salmon en papillote
- 4 Salmon loins
- Extra virgin olive oil
- 1 Lemon
- Salt
- Pepper
- Dry dill
For the garnish:
- 1 Green pepper
- 1 Red pepper
- 1 Yellow pepper
- Olive oil
- Salt
Beetroot and orange smoothie
For the smoothie:
- 4 Cooked beetroots
- 2 Bananas
- 2 Oranges
- 100 g Blueberries
For garnish:
- 1 Banana
- Blueberries
Green Soup
Dice the shallots, stir fry them with olive oil in a pan until tender. Add the peas and spinach and cook for a couple of minutes.
Pour in the vegetable stock, add salt and pepper, and cook for 20 minutes. Blend in a beaker and, meanwhile, add the coconut milk little by little to make the soup creamy.
Serve and garnish with almonds, pips, some chia seeds, and a coriander stalk.
Chicken with green beans and sesame stir fry
Wash and cut the beans into similar chunks. Boil them in water with salt for 5 minutes. Drain and rinse with cold water or ice cubes.
Dice the chicken breasts, add salt and pepper, and cook over medium-high heat in a large pan with sesame oil. When they are golden brown, pour soy sauce and put bobby beans. Reduce until the beans are brown too.
Serve and garnish with sliced chili and sesame seeds.
Courgette au gratin
Wash the courgette and cut it into 1.5 cm thick slices. Spread it on an oven tray lined with parchment paper.
Sprinkle olive oil all over it, add salt and pepper, and bake at 190 °C for 15 minutes.
Cover with a layer of caramelised onion, then a layer of grated cheese, and bake again for another 15 minutes at the same temperature, or until the cheese melts.
Slice the chorizo and bake for five more minutes. Serve and garnish with chopped chives.
Salmon en papillote
For the salmon, remove all the pin bones, and place each loin over a piece of parchment paper, larger than the loins.
Add a dash of olive oil, place three lemon wedges on top, add salt and pepper, and sprinkle some dry dill.
Close the parchment paper, making small parcels, and cook at 180 °C for 12-15 minutes, depending on how thick the salmon loins are.
For the garnish, cut the peppers into strips and stir fry them with olive oil over high heat for a couple of minutes. Serve it with the salmon.
Beetroot and orange smoothie
For the smoothie, cut the cooked beetroot into pieces, peel, and cut the banana too. Squeeze the orange.
Place all these ingredients in a blender, add the blueberries, and blend for three minutes, or until smooth and soft. Serve.
Garnish with banana slices and blueberries to taste.