Eat a balanced diet throughout the day without breaking the bank. It seems mission impossible. Not for Carolane Warzée, alias Caronolaa, who is publishing these days I eat healthy without breaking the bank (Marabout, 96 pages, 11.90 euros). In this recipe book, the nutritionist, followed by 113,000 followers on Instagram, offers advice and tips for eating healthy and inexpensive throughout the day. According to her, it starts with adopting vegetarian dishes. “I am convinced that making your plate green is an advantage for your health and your budget, in addition to being an ethical and ecological gesture”, she confides. Proof with these three recipes, from breakfast to dinner.
Breakfast: NY porridge
Preparation time : 10 minutes
Break : 1 hour
Ingredients for 1 person
- 1 finely grated carrot
- 60g oatmeal
- 150 ml almond milk
- 1 date cut into small pieces
- 1 teaspoon of cinnamon
- 1 teaspoon of ginger
- 1 small pinch of nutmeg
- 5 crushed walnuts
- 1 tablespoon of yogurt (or vegetable alternative)
Optional :
- 1 drizzle of agave syrup
- 1 teaspoon of almond butter
The preparation
Cold version for work days:
The day before, mix all the ingredients in a salad bowl, except for the yogurt and almond butter.
Transfer the mixture to a glass, finishing with a generous layer of yogurt and a teaspoon of almond butter, for those who wish.
Warm version for cozy mornings:
Place all ingredients except the yogurt (and optional almond butter) in a saucepan and heat until desired consistency.
Reserve pieces of carrot and nuts for dressing. The longer the porridge stays on the heat, the thicker it will be. Possibility of serving it in a bowl with yogurt and almond butter as decoration.
Lunch: fried rice with vegetables
Preparation time : 10 minutes
Cooking time : 10 minutes
Ingredients for 2 people
- 1 red onion
- 1 tablespoon of coconut oil
- 1 large can of peas and carrots
- 400 g cooked rice
- 2 tablespoons of soy sauce
- 1 pinch of garlic powder
- ½ teaspoon of pepper
Optional :
The preparation
Slice the onion. In a pan, brown it for 3 minutes in coconut oil.
Add the drained carrot peas, cooked rice, spices and eggs, if desired. Brown everything for 5 min.
Let cool before eating.
Dinner: spelled risotto
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