Zucchini Veggie Lasagna  

Serves 4-6 | 50 mins

 

You need:

• 2 zucchini,
• sliced into long strips
• 1 cup mixed veggies,
• corn/bell pepper/carrots
• 1 cup pasta sauce/tomato sauce
• 1 cup ricotta/paneer, mashed
• 1 cup grated cheese, mozzarella
• 6-8 lasagna sheets, no-boil
• Salt,
• pepper,
• oregano,
• basil
• 1 tbsp oil +
• garlic

Do this:

Prep: Preheat oven 180°C/350°F. Sauté garlic + veggies 4 min. Add sauce + herbs. Simmer 5 min.

Layer: In dish → sauce → lasagna sheet → zucchini strips → ricotta → sauce → cheese. Repeat 3-4 layers.

Top: Finish with sauce + lots of cheese.

Bake 35-40 min covered with foil. Remove foil last 10 min for golden top.

Rest 10 min before cutting so slices hold shape.

Watermelon Cucumber Salad  

∼5 mins, 3-4 servings

You’ll need:

• 3 cups watermelon,
• cubed + seeds removed
• 1 cucumber, sliced/半 moons
• 2 tbsp chopped mint or coriander
• 1 tbsp lime/lemon juice
• 1/2 tsp chaat masala or black salt + pepper

Optional: 1/4 cup feta cheese, pinch chili flakes

How to make:

Chop: Cube cold watermelon + slice cucumber. Keep ‘em chilled = crunchier.

Toss: Mix in bowl with mint/coriander.

Season: Drizzle lime juice + chaat masala + pepper. Toss gently.

Top: Add feta + chili flakes if you like that sweet-salty-spicy kick.

Serve: Eat immediately. Don’t store long or watermelon gets soggy.

 

Pro tip: No feta? Add roasted peanuts or sev for crunch.

Greek Chicken Bowl w/ Hummus & Tzatziki

Serves 2

1. Chicken Skewers  

Chicken: 400g boneless, cubed

Marinade:

• 3 tbsp yogurt,
• 1 tbsp olive oil,
• 1 tsp oregano,
• 1 tsp paprika,
• 2 garlic cloves minced,
• salt + pepper

Mix, marinate 30 min. Skewer + grill/pan-fry 6-8 min till charred

2. Quick Tzatziki

• 1/2 cup thick yogurt,
• 1/2 cucumber grated + squeezed,
• 1 garlic clove,
• 1 tsp dill, salt,
• squeeze of lemon

Mix + chill 10 min

3. Hummus

• Store-bought works.
• Or blend
• 1 can chickpeas
• 2 tbsp tahini
• 1 garlic
• lemon
• salt
• olive oil

4. Salad

• Lettuce,
• cherry
• tomatoes halved,
• cucumber slices,
• red onion,
• kalamata olives,
• crumbled feta,
• fresh dill

 

5. Serve

Bowl = lettuce base + hummus + tzatziki + salad + chicken skewers + warm pita on side. Drizzle olive oil on hummus.

 

Total time: ∼40 min with marinade

Mushroom Bok Choy Noodle Soup. Super light + cozy. 

Ingredients

Noodles: 100g rice vermicelli / glass noodles

Broth: 4 cups veg broth or water + 2 tsp bouillon

Mushrooms: 150g sliced – shiitake/button both work

Bok choy: 3-4 baby bok choy, halved

Aromatics: 3 cloves garlic minced, 1 inch ginger julienned

Sauce: 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar

Toppings: Spring onion, cilantro, chili flakes, lime

Method

Prep noodles: Soak rice noodles in hot water 5 min. Drain. Keep aside.

Broth: In pot, sauté garlic + ginger 30 sec. Add mushrooms, cook 3 min till browned.

Simmer: Pour broth + soy sauce + sugar. Boil 5 min.

Greens: Add bok choy, cook 2 min till tender but bright.

Finish: Turn off heat. Stir in sesame oil.

To serve 

Bowl = noodles + hot broth + toppings. Finish with chili flakes + lime squeeze 🌶️

White Bean Soup   

Serves 4, ∼30 mins

You’ll need:

Beans: 2 cans white beans, drained + rinsed OR 1.5 cups dried, soaked overnight

Veggies: 1 onion diced, 2 carrots sliced, 2 celery sticks diced, 2 cups kale/spinach chopped

Base: 4 cloves garlic minced, 4 cups veg/chicken broth

Flavor: 1 tsp dried thyme, 1 bay leaf, salt + black pepper

Finish: 2 tbsp olive oil, splash of lemon + parmesan optional

 

How to make:

Sauté: Heat oil in pot. Add onion, carrot, celery 5 mins till soft. Add garlic + thyme 1 min.

Simmer: Add beans, broth, bay leaf. Salt + pepper. Boil, then simmer 15 mins.

Creamy trick: Mash 1 cup soup against pot side, stir back in. Makes it thick without cream.

Greens: Add kale last 3 mins till wilted. Remove bay leaf.

Finish: Squeeze lemon, crack black pepper. Serve with crusty bread like the pic.

Quick tips:  

No kale? Use spinach or skip it.

Want it richer? Add 1/4 cup cream at end.

Vegan? Skip parmesan, use veg broth.

Garlic Herb Roasted Veggies

Serves 4

You need:

Potatoes: 2 cups baby potatoes, halved

Carrots: 2 large, chunked

Zucchini: 2 medium, thick slices

Oil: 3 tbsp olive oil

Garlic: 3 cloves, minced

Herbs: 1 tsp mixed herbs/dried thyme + handful fresh parsley, chopped

Salt + pepper: To taste

Optional: Parmesan shavings

Do this:

Prep: Heat oven 200°C/400°F. Cut all veg same size so they cook evenly.

Toss: Mix veg + oil + garlic + herbs + salt + pepper in a bowl.

Roast: Spread on tray. Potatoes + carrots 20 min first.

Add zucchini: Toss zucchini in, roast 15-20 min more till golden + tender.

Finish: Sprinkle parsley + parmesan. Done!

Tips:

No oven? Pan-fry on high heat 15 min, lid on 5 min.

Cut small pieces = faster cooking

Don’t overcrowd tray or they’ll steam, not roast