Virgin Active Wellness Wednesday: Recipes

I spend lots of time on the internet. But I mean, LOTS. I use it for many things, one of which is to find recipes. I love cookbooks but they take up a lot of space and are pretty expensive. Thankfully, the internet is full of recipes that you can pin on your "Recipes" pinboard and print out as you leave the office, on the way to the grocery store.

Here are two healthy recipes I'm super keen to try out. One is vegetarian and pretty cost effective and the other is a little more pricey, but makes up for it by being super quick and easy.

Toasted Almond Quinoa Salad

image source

Ingredients

1/4 cup flaked almonds
1/2 cup of rinsed quinoa
2 tablespoons olive oil
2 garlic minced cloves
2 spring chopped onions
tiny pinch of chili flakes
1 teaspoon chopped fresh thyme
large pinch of teaspoon coarse salt
1 medium baby marrow, thinly sliced
1 large celery stalk, chopped
1 lime

What to do

Toast your almond flakes in a dry pan until they start looking golden brown. Remove the almonds and in the same pan fry off your minced garlic, chopped spring onions and chili flakes in a little olive oil until soft. Add to that your quinoa, chopped thyme, and salt with one cup of water and bring to the boil. Turn the heat down and allow it to simmer for about 7 minutes. Throw in the baby marrow and cook for about 5 minutes with the lid on. Remove from the heat and stir in the chopped celery, almonds, olive oil and a pinch of salt. Spinkle over some chopped fresh thyme and squeeze over some lime juice.

Original recipe from this website.

Honey & Soy Glazed Salmon

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Ingredients

2 salmon fillets

2 tablespoon of honey

6 tablespoons of soy sauce

1 clove of garlic, minced

seasalt and pepper

What to do

Pre-heat the oven to 180 degrees. Mix together your honey, soy sauce, salt, pepper and garlic. Using tinfoil, wrap up the salmon fillets separately and cover them in the glaze. Bake them in the oven for about 5 minutes. Open up the foil and spoon over the glaze. Put them back in the oven uncovered for another 5 minutes until cooked through. 

Original recipe from this website. 

I'm starting swimming training next week.Super inspired by SA's own Chad le Clos, Olympic gold medal winner. Who also happens to be involved with Virgin Active's SWIM  program. 

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