The taste of food is just as important as it’s nutritional content if you are going to stick to eating healthily long term.
With a few tweaks to your favourite recipes you can eat the foods you love and still get in the best shape of your life.
Here’s a few of the team at Yoga Gym HQ’s favourite recipes.
Breakfast: Honey & Almond Granola
Instead of using oats like commercial granolas often do, this granola uses a mixture of nuts and seeds to give it a lovely crunchy texture with lots of gloriously chewy bits too.
Makes 10 servings
- 200g almonds (whole)
- 100g macadamia nuts
- 100g sunflower seeds
- 1 tsp cinnamon
- 2tbsp honey
- 2tbsp coconut oil (melted)
- 2 tsp almond extract
- 1 egg white (optional)
- 100g flaked almonds
- Start by preheating an oven to 160C and line a baking tray with baking paper.
- Place the almonds and macadamia nuts in a blender and blend for about 10 seconds until they are chopped finely. You can also use a hand blender and a jug, chop the nuts with a knife, or put them in a bag and smash them with a rolling pin.
- Empty the nuts into a jug and add the seeds and cinnamon and stir well.
- In a separate bowl, mix together the melted coconut oil, honey, almond extract, water and egg white if you are using one and add to the dry ingredients and mix well.
- Spread the mixture out evenly onto the baking tray and cook for about 20 minutes, stirring every 5-10 minutes, until the granola is turning golden. Remove the granola from the oven (it should be firm but not crunchy at this stage) and leave to cool for 5 minutes. Break the granola up into chunks, leave to cool completely, add the flaked almonds, and store in an air tight jar in the fridge.
Lunch: Falafel Salad
For the Falafel:
- 250g organic chickpeas
- 2 cloves garlic (crushed)
- 1tsp lemon juice
- 3tsp cumin
- 1 tsp dried parsley
- ½ tsp salt
- 25g gram flour
For the salad:
- 2 cups spinach or other mixed leaves
- 10 cherry tomatoes
- 1 cup mange tout or other green vegetable
- 2tbsp extra virgin olive oil (optional)
- Pre-heat an oven to 150 C and lightly grease a baking tray.
- Blend the organic chickpeas with the garlic and lemon juice so you get a chunky paste.
- Stir through the cumin, parsley and salt into the chickpea paste and add the gram flour 1tbsp at a time until the mixture forms a dough you can handle.
- Divide the mixture into 12 and roll into balls. Place on the baking tray and cook for 15-20 minutes or until the outside of the falafel begins to harden and crack. The longer you cook them, the crunchier the outside will be.
- Whilst the falafels are baking, prepare the salad by dividing the leaves between two bowls, slicing the cherry tomatoes and topping with the mange tout. If you don’t like raw mange tout or other vegetables then stir fry for a couple of minutes.
- Serve the falafel on top of the salad and drizzle with a little olive oil.
Dinner: Tarka Dal
For the curry:
- 200g yellow split peas (dried)
- 800ml water
- 2tsp turmeric
- 2 garlic cloves (crushed)
- 1 onion
- 3 tomatoes
- 2 red chillies
- 2tsp cumin
- 1tsp ginger
- 1tsp garam masala
For the rice:
- ½ large cauliflower
- 1tsp olive oil
- Salt and pepper to season
- Place the split peas in a saucepan and cover with the water. Bring to a boil, skim off any froth and turn the water down to a simmer. Add the turmeric and simmer for 20 minutes until the lentils have absorbed the water.
- While the lentils are cooking, dice the onion, tomatoes and chillies and fry in a little olive oil with the garlic for 2-3 minutes. Add the cumin, ginger and garam masala and fry for another minute.
- While the split peas are cooking, make the rice by grating the cauliflower and seasoning with a little salt and pepper. Heat the olive oil in a frying pan and add the cauliflower. Stir constantly for 5 minutes to stop the cauliflower burning and, once the rice is soft enough, divide between two plates.
- Once the lentils are cooked, give them a good stir and mix in the onion and spice mixture. Serves with the cauliflower rice and side of vegetables.
Snacks: Raw Chocolate Fudge Cookies
- 8 medjool dates
- 100g ground almonds
- 50g cashews
- 3 heaped tbsp almond butter
- 2tbsp chia seeds
- 25g cocoa or cacao powder
- Splash almond milk or coconut milk
- Finely chop the dates, place in a blender with the cashew nuts and blend until they form a paste. Empty the date and cashew mixture into a large mixing bowl and stir in the ground almonds, almond butter, chia seeds and cocoa powder.
- The mixture will probably be quite crumbly so add almond or coconut milk a splash at a time until the mixture comes together into a big ball.
- Turn the mixture out onto a sheet of grease proof paper and shape into a long sausage shape. Wrap the grease proof paper around the cookie mixture and leave to set in the fridge for a couple of hours. Once the cookie mixture is firm, slice into 10-12 pieces.
For more recipes check out Yoga Food: Healthy recipes to fuel your yoga, your workouts and your life.