3 healthy dishes for those who hate salad

It's that time of the year when folks start to feel the guilt of all the holiday binging and embark on some serious dieting.

When it comes to dieting, salads are usually the safest, go-to options. But even we'll admit that they're not always the best tasting things in the world.

Which is exactly why we're excited to share with you 5 great options for non-salad lovers or even folks looking for other healthy diet options.

Though they're originally non-Nigerian recipes (courtesy Buzzfeed), some of the ingredients have been modified for a Nigerian audience.

Check them out.

 

1. Creamy Penne Pasta with Garlic, Fire Roasted Tomatoes, and Spinach

What you need:

• Pasta
• 1 tablespoon of avocado oil
• 1 red onion – chopped
• 2 cloves of minced garlic
• Tin tomatoes
• ½ cup of water
• 2 teaspoons of Italian seasoning
• 1 teaspoon of ground sea salt
• Ground black pepper to taste
• 3 cups of baby spinach leaves (ugu or green)
• 1 cup of basil leaves – pack the cup
• Cashew cream
• 1 cup of cashews
• ¾ cups of water
• 1 teaspoon of extra virgin olive oil
• 1 tablespoon of fresh lemon juice
• ½ teaspoon of ground sea salt
• Ground black pepper to taste
• ¼ cup of breadcrumbs

Directions:

• Preheat the oven to 350°
• Bring a large pot of water to a boil. Salt the water and add the pasta. Cook for 7 minutes or until the pasta is soft but still has a firm bite to it. Drain.
• In a large skillet heat the avocado oil on medium-high heat. Add the onions and cook until they begin to caramelize; approximately 10-15 minutes. Add the garlic and cook for 1 minute. Add the tin tomato, some water and seasonings. Stir well. Bring to a boil then reduce the heat to simmer and cook for 15 minutes.
• Add Cashew cream
• Put the cashews, water, olive oil, lemon juice, salt, and pepper in a high powered blender and blend until the liquid is smooth and creamy. There shouldn't’t be any pieces of nuts in the mix.
• In a large bowl add the pasta, spinach, basil, tomato sauce, and cashew cream and stir until completely combines. Spread into a large baking pan, cover with foil, and bake for 20 minutes. Uncover and evenly spread the breadcrumbs on top. Bake for 10 minutes or until the crumbs begin to turn brown.

2. Spicy Soba Noodles with Chicken

What you need:

• Noodles of choice
• Cooking oil
• 2 tablespoon light or tamari soy sauce
• 4 tablespoons chinkiang vinegar
• 1 teaspoon sugar
• Salt, to taste
• 4 tablespoons Chinese chili oil (start with 4 and add more to taste if more spice is wanted)
• 2 teaspoons garlic, finely chopped
• 5 tablespoons spring onion greens, finely sliced
• Chicken meat, cooked, cold and torn into shreds, (optional)
• 2-3 teaspoons fresh red chili (atarodo), finely chopped, plus a few extra slices to serve

Directions:

• Cook noodles according to package directions. Rinse noodles in cold water if you want to eat them cold or leave hot for warm noodle salad.
• Place noodles in a bowl and then add the rest of the ingredients, mixing everything together well. Taste for seasoning and add more salt or chili oil if desired (different chili oils have different strengths). Top with cooked shredded chicken if using.

3.  Banana Pancakes with Brown Sugar

What you need:

• 1 and 1/3 cups whole wheat flour 
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 large egg (or 2 egg whites)
• 1 cup milk
• 1/2 cup mashed ripe banana (about 1 large banana)
• 2 tablespoons packed dark brown sugar (or light brown)
• 1/4 cup Greek yogurt
• 1 teaspoon vanilla extract
• Fruits of choice (optional)

Directions:

• Toss the flour, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
• Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.
• Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter.  Once very hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
• Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately.