Are you stuck having the same meals? The Castle Gym team have each picked out their favourite fresh, fun, healthy summer recipes. Each of these recipes are super healthy and packed full of goodness. Plus they are fun to make and full of delicious flavours.
Healthy Summer Recipe Number 1 is from Castle Gym Owner – Luke!
Lentil, Spinach, and Sweet Potato Dhal
One of the best things about this recipe is it’s vegan friendly, and easy to make. This dish serves 4 and takes 10 minutes to prepare and 35 minutes to cook.
- 2 sweet potatoes, cut into chunks
- 80g of spinach
- 250g red split lentils
- 600ml vegetable stock
- 4 spring onions, serve as you wish – sliced or diced.
- 10g of fresh ginger, peeled and finely chopped
- 1 tbsp sesame oil
- Red onion, diced
- 1 garlic clove, crushed
- 1 red chilli, finely chopped
- 1½ tsp ground turmeric
- 1½ tsp ground cumin
- A handful of basil leaves.
How to make it:
Heat 1 tbsp sesame oil in a wide-based pan with a lid (set the lid aside).
Add diced red onion and cook over a low heat for 10 minutes, stirring occasionally, until softened.
Add crushed garlic clove, finely chopped ginger and finely chopped red chilli, cook for 1 minute. Then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 minute.
Turn up the heat to medium, add sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
Tip in the red split lentils and vegetable stock.
Bring the liquid to the boil. Reduce the heat, cover and cook for 20 minutes until the lentils are tender and the potato is just holding its shape.
Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 spring onions and basil leaves. Serve fresh, or allow to cool and portion into containers, keeps fresh for 2-3 days.
It should be no surprise that fun healthy recipe number 2 from Ray is…
Our resident “Old Man” Ray can always be seen eating bananas in the gym.
This tasty snack can be packed full of goodness. The best thing is that you can customise it even more by adding in extra nuts or dried fruits that you love.
The recipe makes a good-sized loaf that makes 10 slices of banana bread. Overall prep and cooking time will be around 1 hour 10 minutes.
To start off, here’s a list of ingredients you’ll need.
- 220g whole wheat flour
- 75g extra virgin olive oil or melted coconut oil
- 168g of honey or 155g of maple syrup
- 2 large eggs
- 225g mashed ripe bananas (roughly 2 large bananas)
- 60ml of milk (can be vegan milk alternative) or water
- 1 tsp of baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp ground cinnamon
60g of chopped nuts (walnuts and/or pecans work the best in this!), dark chocolate chips, raisins, or your favourite dried fruits.
Adding any of these in as an extra will give you extra goodness. They are optional so don’t worry if you don’t like other fruits or nuts, or have allergies, you can leave this out.
How to make it:
Preheat your oven to 165 degrees and prepare your loaf tin by lining and greasing it. (Ideal loaf tin size – 9×5-inch 22x12cm)
Next, in a large mixing bowl, beat the oil and honey together with a whisk. Add the eggs and whisk thoroughly. Then whisk in the mashed bananas and milk.
Add the baking soda, vanilla, salt and cinnamon, and whisk till the mixture is blended together. Finally, sift in your flour (helps ensure you don’t get lumps!), mix the flour in with a spatula or large spoon.
Now pour your batter into your greased loaf tin. Bake for 55-60 minutes, or until a skewer inserted into the center comes out clean. Usually, if you’re adding in the optional ingredients it will be more towards 60 minutes. Without these extras, test your cake at 55 minutes.
Remove from the oven and let the bread cool in the loaf tin for at least 10 minutes. Once cooled, run a butter knife around the edges to loosen the bread from the edges of the tin. Carefully transfer the loaf to a wire rack to cool before slicing. Now enjoy!
Personal trainer – Rob – has chosen an energy-packed, fun, healthy recipe…
These salmon and prawn burgers are full of goodness and will give you great nutrients and energy.
- 180g pack peeled raw prawns, roughly chopped
- 4 skinless salmon fillets, chop into small chunks
- 3 spring onions, finely sliced
- 1 lemon, zest and juice
- 20g coriander
- 60g mayonnaise or Greek yoghurt
- 4 tsp chilli sauce
- 2 small gem lettuces, leaves picked or shredded
- 1 cucumber, peeled into ribbons
- 1 tbsp olive oil
- 4 seeded burger buns, toast to serve
How to make it:
Firstly, blitz half of the prawns, half of the salmon, spring onions, lemon zest and half the coriander in a food processor until it forms a rough paste.
Tip the mixture into a bowl, stir in the rest of the prawns and salmon, season well with salt and pepper. Shape into four burgers and chill for 10 mins in the fridge.
Next, mix the mayo and chilli sauce together in a small bowl, season with salt and pepper and add some lemon juice to taste. In a separate bowl, mix the lettuce and cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.
In a large frying pan, heat the remaining oil on medium-high heat. Once up to temperature, fry the burgers for 3-4 mins on each side or until they have a nice light golden crust and the fish is cooked through.
Serve with the salad on the side or in your toasted burger buns, top with a good dollop of the spicy mayo and enjoy!
Our final healthy summer recipe comes from Rae.
Halloumi and couscous salad!
The beauty of any salad is that you can make it how you want. There’s always someone who doesn’t like tomatoes or is grossed out by cucumbers, so make it how you like it! This recipe is a good start for a tasty meal that will leave you feeling full and refreshed.
This particular recipe serves up to 4 people and takes around 40 minutes to make.
- 250g couscous
- 250ml vegetable stock
- 400g can chickpeas, drained and rinsed
- 1-2 tbsp olive oil
- 300g courgettes, sliced
- 300g small vine-ripened tomatoes
- 250g halloumi cheese, thickly sliced
- 125ml olive oil
- 3 tbsp lime juice
- 2 large garlic cloves, diced or crushed.
- 2 tbsp chopped fresh mint
- ½ tsp sugar
How to make it:
Firstly, tip the couscous into a bowl, pour the boiling vegetable stock over it and mix well with a fork. Cover with a plate and leave for 4 minutes.
Meanwhile, combine all the dressing ingredients into a bowl and mix well.
Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.
Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until golden brown. Set aside the courgettes on some kitchen paper. Now slice the tomatoes in half and place cut-side down into the pan, and cook for a couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.
Add a little more oil into your pan, then add the halloumi strips and fry for 2-3 minutes. Turn them over from time to time (prevents burning!), until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing.
Serve fresh and enjoy!
We hope you enjoy our team’s choices for fresh, fun, healthy summer recipes!
If you give any of them a try be sure to share your creations with us on social media.