Hi There, Today We Will see 5 Amazing and Easy and Delicious Salad Recipes, Hope you Enjoy Them!!

1 – Bell Pepper and Mushroom Spelt Noodles

  • Preparation time: 5 minutes 
  • Cooking time: 10 minutes 
  • Servings: 2

Ingredients:

  • 2 cups cooked spelt noodles
  • Half of medium green bell pepper, cored, sliced
  • Half of medium red bell pepper, cored, sliced
  • 1 medium white onion, cored, sliced
  • ½ cup sliced mushrooms
  • 2/3 teaspoon salt
  • ¼ teaspoon onion powder
  • 1/3 teaspoon cayenne pepper
  • 1 key lime juiced
  • 1 tablespoon sesame oil 

Direction:

1. Take a skillet pan, place it over medium heat, add oil and when hot, add all vegetables and cook for 3 to 5 minutes until tender-crisp.

2. Add all spices, drizzle with lime juice, stir until mixed, and then cook for 1 minute.

3. Add the noodles, toss to combine, and then heat for 2 to 3 minutes.

4. Serve straight away.

Nutrition: 

Calories: 331 Fat: 10.8g Cholesterol 34 mg Protein: 10.1g Carbs: 47.9g Sodium: 3.9mg

2 – Okra and Tomato Curry

  • Preparation time: 5 minutes 
  • Cooking time: 10 minutes 
  • Servings:2

Ingredients:

  • 1½ cup okra
  • 8 cherry tomatoes, chopped
  • 1 medium onion, peeled, sliced
  • ¾ cup vegetable broth, homemade
  • 6 teaspoons spice mix
  • ¼ teaspoon salt
  • ½ tablespoon grapeseed oil
  • ¼ teaspoon cayenne pepper
  • ¾ cup tomato sauce, alkaline
  • 6 tablespoons soft-jelly coconut milk 

Direction:

1. Take a skillet pan, place it over medium heat, add oil and warm, add onion, and then cook for 5 minutes until golden brown.

2. Add spice mix, add remaining ingredients into pan except for okra, stir until mixed, and then bring mixture to a simmer.

3. Add the okra, stir to combine, and cook for 10 to 15 minutes on medium-low, or until the okra is cooked.

4. Serve straight away.

Nutrition: 

Calories: 138 | Fat: 8.5g | Cholesterol 27 mg Protein: 4.1g | Carbs:14.9g | Sodium: 5.5mg

3 – Baked Sage Mushrooms

  • Preparation time: 10 minutes 
  • Cooking time: 30 minutes 
  • Servings:2

Ingredients:

  • 2 cups portobello mushrooms, destemmed 
  • 2/3 teaspoon minced onion
  • 2/3 teaspoon minced sage
  • 2/3 teaspoon thyme
  • 2/3 tablespoon key lime juice 
  • 2 tablespoons alkaline soy sauce 

Direction:

1. Preheat the oven, then set it to 400ºF (205ºC) and let it preheat.

2. Fill a baking dish halfway with mushroom caps, cut side up.

3. Take a small bowl, place remaining ingredients in it, stir until mixed, brush mixture over inside and outside mushrooms, and then let them marinate for 15 minutes.

4. Bake mushrooms for 30 minutes, flipping halfway, and then serve. 

Nutrition:

Calories: 34 | Fat: 0.4g | Cholesterol 39 mg Protein: 4.4g | Carbs:5.2g | Sodium: 1.3mg

4 – Swiss Chard Spelt Pasta

  • Preparation time: 5 minutes 
  • Cooking time: 5 minutes 
  • Servings: 2

Ingredients:

  • 1 head of Swiss chard, cut into ½-inch pieces
  • 1 cup spelt pasta, cooked
  • 2 green onions, sliced
  • ¼ cup cilantro
  • 1 key lime, juiced, zested
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon olive oil 

Direction:

1. Take a skillet pan, place it over medium heat, add oil and when hot, add chard pieces and then cook for 4 minutes or more until wilted.

2. Remove pan from heat, transfer chards to a large bowl, add remaining ingredients and then toss until combined.

3. Serve straight away.

Nutrition: 

Calories: 225 | Fat: 7.1g | Cholesterol 28 mg Protein: 7.2g | Carbs: 32.9g | Sodium: 2.1mg

5 – Baked Butternut Squash and Apple

  • Preparation time: 10 minutes
  • Cooking time: 35 minutes 
  • Servings:2

Ingredients:

  • 1½ pounds (680 g) butternut squash, peeled, deseeded, cut into chunks 
  • 2 apples, cored, cut into ½-inch pieces
  • 2 tablespoons agave syrup 
  • ½ teaspoon salt
  • 2 tablespoons grapeseed oil 

Direction:

1. Preheat oven, then set it to 375ºF (190ºC) and let it preheat.

2. Spread the squash pieces on a baking sheet in the meantime.

3. Place the squash pieces in a small bowl, add the oil, salt, and allspice, and stir to combine.

4. Cover the pan with foil and then bake for 20 minutes.

5. Meanwhile, toss the apple pieces in a medium bowl with the agave syrup until coated.

6. When  squash  has  baked,  unwrap  baking  sheet,  spoon  into  bowl containing apple and then stir until mixed.

7. Spread apple-squash mixture evenly on baking sheet and then continue baking for 15 minutes.

8. Serve straight away.

Nutrition: 

Calories: 127 Fat: 4.9g Cholesterol 27 mg Protein: 1.1g Carbs:22.3g Sodium: 5.2mg