5 Fast, Wholesome Recipes for Hectic Existence


With hectic appointments, dozens of errands, and long office hours, it’s no wonder so many people resort to unhealthy takeaways or expensive meals on the go. While takeaways and fast foods are indeed a quick and convenient option for those who lead busy lives, they often also contain many unhealthy, processed, and cheap ingredients that do not adequately nourish the body.

If you are someone who wants to prepare your own fresh and healthy meals but doesn’t have the luxury of time on your side, this is the article for you. Today we’re taking a look at 5 quick, healthy recipes for a hectic lifestyle that will take you no more than 15 minutes to prepare. Whether for a quick dinner or for your lunch box – these recipes will pamper your palate and nourish your body at the same time. Read on to find out more!

Avocados stuffed with salmon


  • ½ cup of non-fat Greek yogurt
  • ½ cup of diced celery
  • 2 tablespoons of chopped fresh parsley
  • 1 tablespoon of lime juice
  • 2 teaspoons of mayonnaise
  • 1 teaspoon of Dijon mustard
  • ⅛ teaspoon of salt
  • ⅛ teaspoon of ground pepper
  • 2 (5 oz) cans of salmon, drained, flaked, skin and bones removed
  • 2 avocados
  • Chives for garnish


  1. Combine yogurt, celery, parsley, lime juice, mayonnaise, mustard, salt and pepper in a blender jar. Pulse until the sauce is smooth and well mixed. Add salmon and mix well.
  1. Halve the avocados lengthways and remove the pits. Place about 1 tablespoon of meat from each avocado half in a small bowl. Mash the scooped out avocado meat with a fork and stir into the salmon mixture.
  1. Fill each avocado half with about 1/4 cup of the salmon mixture and place on top of the avocado halves. Garnish with chives if you like.

Crunchy tempeh salad

Crunchy tempeh salad


  • 1 tbsp extra virgin olive oil
  • 300 g packet of tempeh, sliced
  • 200g package of lettuce
  • 50g shaved red cabbage
  • 1 carrot, peeled, cut into matches
  • 400g can drain cannellini beans
  • 1 avocado, thinly sliced
  • 1 red onion, thinly sliced
  • ¼ cup of your favorite shop bought dressing


  1. Heat the oil in a large pan over medium heat. Cook the tempeh in 2 batches for 1-2 minutes on each side or until golden brown and heated through.
  1. In the meantime, combine the lettuce leaves, cabbage, carrots, beans, avocado and onions in a bowl.
  1. Place the tempeh over the salad and drizzle with the dressing. Season.

Creamy tomato and zucchini noodles


  • 4 slices of Parma ham
  • ½ small pack of basil
  • 350 g tomato and mascarpone sauce
  • 250 g package of zucchini noodles


  1. Roughly shred the ham and basil. Heat a pan over medium heat and fry the ham dry until crispy. Transfer to a plate with a slotted spoon.
  1. Pour the sauce into the pan and cook for 1-2 minutes, then throw in the zucchini.
  1. Let simmer for another minute until everything is warmed through.
  1. Spread on bowls and top with ham and basil.

Mexican street salad

  • 250 g pearl couscous
  • 2 chorizo, cut into rounds
  • 2 ears of corn, husks and silks removed
  • 2 small peppers, deseeded, cut into thick strips
  • 2 tablespoons of chipotle mayonnaise for serving


  1. Prepare the couscous according to the directions in the package.
  1. Preheat and lightly grease a grill pan or grill. Let the chorizo ​​cook for 1-2 minutes on each side or until golden brown and lightly charred. Transferred to a board.
  1. Cook the corn and peppers for 3-4 minutes on each side, or until smoky and lightly charred. Remove the corn from the cob.
  1. Mix the couscous, chorizo, corn and paprika in a large bowl and distribute on the serving plates. Drizzle with dressing.

Healthy Moroccan couscous


Spice mix::

  • ¼ teaspoon paprika
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon turmeric
  • Sp tsp cayenne pepper
  • 1 teaspoon salt


  • 2 cups of couscous
  • 2 cups of boiling water
  • 1 tbsp olive oil


  • ½ cup dried figs, quartered
  • ½ cup toasted almonds, chopped
  • ½ cup of feta, crumbled
  • ¼ cup fresh mint, roughly chopped
  • ¼ cup fresh parsley, roughly chopped
  • 4-6 cups of fresh arugula
  • Juice of ½ lemon


  1. In a large heatproof bowl, whisk together the Ras El Hanout Spice Blend and couscous. Pour boiling water into the bowl, stir, and place plastic wrap over the bowl.
  2. Set aside, should cook in 10-12 minutes.
  1. Roughly chop the herbs, figs and almonds and halve the tomatoes. As soon as the couscous is cooked, drizzle with olive oil and fluff with a fork.
  1. Put the feta, figs, almonds, tomatoes, herbs and rocket in the bowl and toss. Squeeze lemon juice.

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It doesn’t take hours to prepare healthy and delicious meals, and these 5 recipes are proof of that. We hope this article has inspired you to hone your culinary skills and embrace healthy cooking like never before.

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