Quick dishes to make at home for guilt-free snacking

You want to eat, but not to devote most of your time to concocting small dishes, nor to throw yourself on the junk food of your cupboard. With these healthy dishes, your meal can be ready, served on the table, in just 15 minutes. Are you up to the challenge? So, we provide you with the ideas for a quick but good lunch or dinner!

Whether it's after a long, exhausting day or in confinement faced with having to prepare meals twice a day, you don't feel like stomping around the kitchen for hours? We understand so much!

However, do you want to treat yourself to a tasty little dish made with ingredients that are good for your body? Here are quick and easy recipes that take just 15 minutes to prepare and recharge your batteries. And now enjoy your meal!

avocado tuna salad

The tuna and avocado salad will provide you with valuable vitamins and fatty acids to keep you going.

Avocado salad with tuna, an easy recipe on the way home from work 

Ingredients for 4 people:

  • 1 large can of yellowfin tuna

  • 2 avocados

  • A few baby onions, cut into thin slices

  • 7 cherry tomatoes, cut in 4

  • 1 small lettuce, cut into strips

  • 1 red onion, finely chopped

  • 3 tbsp lime juice

  • 2 tbsp olive oil

  • salt pepper

  • Chilli powder


  • Cut the avocados in half.

  • Using a spoon, remove the core, then mix the meat cut into pieces in a bowl with the tuna, lime juice, red onions, salt, pepper, and chili powder until that the avocado comes to deposit on all the ingredients.

  • Place the lettuce in your hollowed-out avocado shells, then garnish with the avocado/tuna mixture, and garnish with cherry tomatoes, small pieces of baby onions. Sprinkle with a little chili pepper (or paprika if you don't like spice).

Avocado quesadillas

Yes, more avocado, but you can change the ingredients: replace with a tomato puree seasoned with onions, browned in olive oil, and seasoned with herbs.

These tasty quesadillas invite Mexico to the plate!


  • 8 flour tortillas 

  • 2 avocados

  • 150 g of feta

  • 250 g cooked chickpeas

  • 3 tbsp tahini (sesame paste)

  • 1 small tsp of ground cumin

  • 1 tbsp olive oil

  • Juice of one lemon

  • Flat-leaf parsley or cilantro, finely chopped


  • Puree the chickpeas, tahini, cumin, and lemon juice in a blender. 

  • Add olive oil until this hummus has a smooth texture.

  • Spread hummus and parsley (or coriander) on each tortilla.

  • Cut the avocado in half, remove the core, and carefully remove the pulp in one piece with a tablespoon. Slice the avocado halves and place over the hummus.

  • Crumble the feta on top and fold the tortilla over.

  • Heat vegetable oil in a saucepan and brown the tortillas on both sides.

  • Drain on paper towels. Salt.

Carrot fries with parmesan and spicy mayo

and baked for a more healthy version!


  • 2 large carrots, peeled

  • 1 egg

  • 2 cc of water

  • 6 tsp grated Parmesan

  • 1 tsp of salt

  • 1 tsp of pepper

  • 2 tsp of chili sauce

  • 6 tsp mayonnaise


  • Preheat the oven to 200 degrees. Line the baking sheet with parchment paper.

  • Cut the carrots into fries. In a deep plate, combine the egg and water. Dip the carrot sticks in the egg then in the Parmesan. Season with salt and pepper, and bake for 15 minutes until golden brown.

  • Combine mayonnaise and chili sauce and serve with hot fries.

Sweet potato soup

Creamy, soft, and tasty, it's the perfect recipe to hold on to the body without weighing it down. If you fancy a real wellness meal, make it a unique dish, accompanied by a green salad, and toast (s) with cheese. This way, you eat raw and cooked, starchy foods, vitamin-rich vegetables, and protein. And you do not break your head!

The trick: prepare more soup than needed and save the excess for another meal.


  • 400 g sweet potatoes, peeled, precooked and diced

  • 600 ml vegetable broth

  • 50 ml of coconut milk

  • 1 teaspoon of lemon juice

  • 1 teaspoon of olive oil

  • 1 red bell pepper, seeded and diced

  • 1 onion, diced

  • 3 cloves of garlic

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon of paprika powder

  • salt pepper

  • heavy cream, for garnish

  • Spring onions, sliced ​​into rings for garnish

  • Paprika powder for garnish


  • Preheat oven to 200 degrees. Cover the baking sheet with parchment paper and place the sweet potatoes, peppers, onions, and unpeeled garlic cloves. Spray with olive oil, salt, and pepper.

  • Bake for about five minutes.

  • Remove the skin from the garlic cloves and place the vegetables in the blender. Cover with the vegetable broth and mix everything. Put the soup in a saucepan, season with coconut milk, lemon juice, cayenne pepper, and paprika. Simmer the soup for 5-10 minutes. Adjust the seasoning. Serve with a spoonful of cream, a few pieces of green onions and paprika.

Zucchini noodles with avocado pesto

These low-carb noodles made from zucchini cook in 2 minutes. A delicious, healthy, and original recipe!


  • 2 zucchinis

  • 1 avocado

  • 1 bunch of fresh basil

  • 2 tablespoons of pine nuts

  • 1 clove of garlic

  • 2 teaspoons of lemon juice

  • 2 tablespoons of olive oil

  • Salt, pepper

  • Parmesan


  • Cut the zucchini into spaghetti using the inside of your peeler (or a suitable utensil); otherwise, form tagliatelle with the peeler.

  • Cut the avocado in half, remove the flesh.

  • Finely chop the garlic clove.

  • Puree the avocado flesh with the basil, pine nuts, garlic, lemon juice, salt, and pepper. According to the desired consistency, add a little olive oil.

  • Heat the oil in a pan. Sauté the zucchini noodles for two minutes.

  • Serve with avocado pesto, black pepper, and freshly grated Parmesan.

Beetroot salad


  • 4 beets, pre-cooked

  • 60 grams of feta

  • 1 bunch of flat-leaf parsley

  • 1 bunch of lettuce or arugula

  • 3 teaspoons of lemon juice

  • 2 tablespoons of olive oil

  • 2 teaspoons of white wine vinegar

  • 1 garlic clove, pressed

  • 1 teaspoon of black pepper

  • 1 teaspoon of salt


  • Cut beets and feta into cubes. Chop the parsley.

  • For the dressing, mix the white wine vinegar with the lemon juice, with the garlic, salt, and pepper, then add the olive oil (respect this order).

  • Mix the beetroot, feta, and parsley with the salad dressing and arrange on deep plates.

Tip: The salad is especially good if you add chopped nuts. Instead of parsley, you can also use arugula.

Cucumber quinoa salad

Fancy a quick and super healthy meal on your way home from work? Then try this fresh salad with crunchy cucumber and quinoa.


  • 1 cucumber, seeded and diced (if you keep the skin on, buy it organic)

  • 240 grams of quinoa

  • 700 ml of water

  • 1 pinch of salt

  • 2 tablespoons of olive oil

  • 1 red onion, finely diced

  • 150 grams of feta, finely crumbled

  • 80 grams of basil, cut into thin strips

  • 2 tablespoons of olive oil

  • 2 tbsp. apple cider vinegar

  • 1 teaspoon of lemon juice

  • 1 teaspoon of fresh aromatic herbs (mint, coriander, flat-leaf parsley ...)

  • salt pepper


  • Rinse the quinoa. 

  • Put the quinoa in a saucepan with about 700 ml of salted water and cover, cook over low heat for about 12 minutes. 

  • Remove the pan from the heat and let swell for ten minutes, salt lightly and sprinkle with a little olive oil.

  • Let the quinoa cool Then add the cucumber, feta, basil (or other), and red onion.

  • For the dressing, combine the apple cider vinegar, lemon juice, chopped herbs, salt, and pepper, and add the oil.

  • Add the vinaigrette to the salad and let it soak for ten minutes. Adjust again with salt and pepper.

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