12 Simple Dinner Recipes

12 Simple Dinner Recipes Hero Image

I’m known to share A LOT of dessert (especially chocolate) recipes. I’ve been making a conscious effort lately to share some of my everyday savory recipes that I typically enjoy for lunch and dinner.

Today I’m sharing a mixture of vegan, vegetarian, dairy-free, grain-free, gluten-free, and meat-based recipes. I hope you enjoy!

1. Honey Soy Chicken Skewers

Serves 4

Ingredients

  • 1 tablespoon honey
  • 2 tablespoons tamari (or soy sauce)
  • ½ tablespoon mirin
  • 1 teaspoon lemon juice
  • 2 chicken breasts cut into strips

Preparation

Whisk honey, tamari, mirin, and lemon juice together in a bowl. Add chicken breasts and leave to marinate for half an hour or more. Thread chicken strips onto skewers. Cook in coconut oil over medium heat until cooked through.

2. Mexican Fish Tacos

Serves 2

Ingredients

  • 2 fish fillets cut into 4 strips
  • ½ tablespoon paprika
  • ¼ tablespoon cumin
  • 1 teaspoon ground fennel
  • 1 teaspoon cayenne pepper (optional)
  • 2 tablespoons fresh coriander stems, chopped finely
  • 1 avocado, diced
  • 1 tomato, diced
  • ½ red onion, diced
  • Juice of 1 lime
  • ¼ cup coriander leaves
  • 4 soft corn tortillas

Preparation

1. Mix paprika, cumin, fennel, cayenne, and coriander stems thoroughly. Coat the fish evenly with the mixture. This can be easily done by shaking all the spices and herbs together in a plastic bag or container to mix and then adding fish and shaking again to coat evenly.

2. Cook the coated fish in a pan over medium heat in a little oil. Meanwhile, mix the avocado, tomato, red onion, lime juice, and coriander leaves in a small bowl to make a fresh salsa. Lay out 4 tortillas and fill evenly with salsa and fish. Serve warm.

3. Perfect Poached Eggs

Serves 2

Ingredients

  • 2 handfuls spinach
  • 2 slices smoked salmon
  • 2 eggs
  • 2 tablespoons feta
  • 1 tablespoon whole-egg mayo
  • ½ teaspoon whole-grain mustard
  • Pinch of pepper
  • 1 teaspoon lemon or lime juice

Preparation

1. Bring a pot of water to a boil. Lower the temperature until the water is gently boiling. Swirl the water with a fork and crack 1 egg into the water. Swirl the water again and crack the second egg into the water. Cook for 1 minute.

2. Remove the eggs from the water and lay onto a bed of spinach and smoked salmon. Sprinkle with feta. To make the dressing, combine mayo, mustard, pepper, and lemon or lime juice. Mix together with a fork and drizzle over your breakfast.

4. Dairy-Free Quiche

Serves 4

Ingredients

  • 6 eggs
  • ½ cup almond milk
  • 2 tomatoes, diced
  • Handful spinach
  • 2 medium mushrooms, sliced thinly
  • 1 small zucchini, grated
  • 1 small onion, diced
  • ¼ cup smoked salmon, chopped
  • Pepper to taste
  • 2 slices flat bread

Preparation

Line a quiche dish with the flat bread. Mix all other ingredients in a bowl until combined. Pour into the quiche dish and bake in a moderate oven for 45 minutes.

5. Pumpkin and Sage Risotto

Serves 2

Ingredients

  • 1 small onion, diced
  • 1 clove garlic, crushed
  • 4 cups vegetable stock
  • 1 cup buckwheat groats
  • 1½ cups pumpkin, cubed
  • 3 cups mushrooms, sliced
  • ½ cup sage, chopped finely
  • Salt and pepper to taste

Preparation

1. Rinse the buckwheat groats under running water. Sauté onion and garlic in oil until cooked. Add vegetable stock, buckwheat groats, salt and pepper to the onion and garlic. Bring to a boil.

2. Add pumpkin, turn the heat down, and simmer for 20 minutes. Add mushrooms and sage and simmer for a further 10 minutes or until the buckwheat groats are soft and cooked. Serve warm.

6. Chickpea Patties

Serves 2

Ingredients

  • 1 tin chickpeas
  • ½ onion, diced
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • ½ teaspoon ground fennel
  • 1 teaspoon ground paprika
  • 1 egg (or chia seed "egg" if vegan – see below)
  • 1 tablespoon chia seeds
  • 1 tablespoon pepitas/pumpkin seeds
  • 1 tablespoon sesame seeds
  • 2 tablespoons flax seeds/linseeds
  • ¼ cup chickpea/besan flour (can use any flour)
  • 1 tablespoon coconut oil for frying
  • Himalayan salt and pepper to taste

Preparation

1. Combine all ingredients (except coconut oil) in a food processor, leaving mixture a bit chunky. Form the mixture into patties. (This should make 4 large patties.)

2. Fry in a little coconut oil over medium heat until golden brown on both sides. Serve the patties on burger buns, in wraps, or with a salad.

For a vegan option: Replace the egg with 1 tablespoon chia seeds that have been soaked in 3 tablespoons water until they form a gel-like consistency similar to the texture of a raw egg.

7. Grain-Free Pasta

Serves 2

Ingredients

  • 1½ cups chickpea flour
  • 2 eggs
  • ½ red onion, diced
  • 1 clove garlic, crushed
  • 1 tin chopped tomatoes or 3 fresh tomatoes, chopped
  • 5 basil leaves, chopped finely
  • 2 mushrooms, sliced
  • ½ bell pepper, diced
  • ½ carrot, grated
  • 1 zucchini, grated

Preparation

1. Mix chickpea flour and eggs in a bowl until the mixture forms a dough. If the dough is too dry, add some water; if it’s too wet, add more flour. Knead the dough and roll out thinly with a rolling pin. Use flour on your bench and rolling pin so the dough doesn’t stick, crumble, or break. This dough is pretty delicate, so take your time and use plenty of flour to prevent sticking.

2. Once rolled out, cut the pasta into long strips like fettuccine. I think fettuccine is the easiest pasta to make, but feel free to get creative and make bowties, shells, or spaghetti. Place the fettuccini into a pot of well-salted boiling water and cook for about 5 minutes. It is important to salt the water.

3. Meanwhile, sauté onion and garlic in oil over medium-high heat for a few minutes. Add tomatoes, basil, mushrooms, peppers, carrot, and zucchini. Simmer for 5 minutes or until vegetables are cooked. Divide pasta into 2 bowls and top with sauce. Serve.

8. Asian Turkey Meatballs

Serves 2

Ingredients

  • ½-inch (1 cm) piece of ginger, chopped finely
  • 1 clove garlic, chopped finely
  • 4 spring onions, chopped finely
  • 1 tablespoon coriander stems, chopped finely
  • 400g turkey mince
  • 1 green bell pepper, sliced into strips
  • 1 zucchini, sliced into strips
  • 4 mushrooms, sliced finely
  • Juice of 1 lime
  • 1 tablespoon tamari
  • 1 cup brown rice
  • 2 tablespoons coriander leaves

Preparation

1. Place brown rice into rice cooker with 2 cups of water and turn on. Next, combine ginger, garlic, onions, coriander, and turkey mince in a bowl. Mix well until all combined. Roll the mixture into 8 balls and fry in a little oil in a pan over medium-to-high heat.

2. After the turkey balls have been frying for 5 minutes, add the peppers, zucchini, mushrooms, lime juice, and tamari and sauté until the turkey balls and vegetables are cooked through. Serve turkey balls and vegetables with brown rice and garnish with coriander leaves.

9. Mini Frittatas

Serves 4

Ingredients

  • 3 pieces square flat bread
  • 2 tablespoons coconut oil
  • 8 eggs
  • 2 grated zucchinis
  • 1 grated carrot
  • 1 cup grated cheese
  • 4 sliced mushrooms
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste

Preparation

Slice each piece of flat bread into 4 equal squares. Place each small square into a 12-cup muffin tray. Combine remaining ingredients in a bowl and mix with a wooden spoon until well combined. Spoon mixture evenly into the muffin tray. Bake in a moderate oven for 40 minutes or until golden and cooked through.

10. No Nasties Nachos

Serves 2

Ingredients

  • 1 red onion, diced
  • 2 cloves garlic, crushed
  • ½ red bell pepper, diced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground fennel
  • 1 teaspoon sweet paprika
  • Salt and pepper to taste
  • 1 tablespoon coriander, finely chopped
  • 2 mushrooms, sliced
  • 1 cob of corn kernels (removed from cob)
  • 1 grated zucchini
  • 1 grated carrot
  • Can of crushed tomatoes
  • Can of red kidney beans
  • Small packet of natural corn chips (toasted)
  • 2 handfuls spinach
  • 2 tablespoons coriander leaves
  • 1 avocado, mashed
  • Olives (pitted) to taste
  • Grated cheese to taste (optional)
  • Sour cream or Greek yogurt to taste (optional)

Preparation

1. Cook the onion with the garlic in oil over medium heat until translucent. Add the peppers and cook for 3 minutes until they lose their color slightly.

2. Next add the spices, salt, pepper, coriander, mushroom, corn, zucchini, and carrot and cook for 5 minutes until the moisture comes out of the carrot and zucchini. Add the crushed tomatoes and kidney beans and simmer for 5 minutes.

3. Serve on a bed of corn chips and spinach. Garnish with coriander leaves, mashed avocado, and pitted olives. Optional garnishes include grated cheese and sour cream/Greek yogurt.

11. Chicken Tacos

Serves 2

Ingredients

  • 2 chicken breasts cut into 4 strips
  • ½ tablespoon paprika
  • ¼ tablespoon cumin
  • 1 teaspoon ground fennel
  • 1 teaspoon cayenne pepper (optional)
  • 2 tablespoons fresh coriander stems, chopped finely
  • 1 avocado, diced
  • 1 tomato, diced
  • ½ red onion, diced
  • Juice of 1 lime
  • ¼ cup coriander leaves
  • 4 soft corn tortillas

Preparation

1. Mix paprika, cumin, fennel, cayenne, and coriander stems thoroughly. Coat the chicken strips evenly with the mixture. This can be easily done by shaking all the spices and herbs together in a plastic bag or container to mix and then adding chicken strips and shaking again to coat evenly.

2. Cook the coated chicken in a pan over medium heat in a little oil. Meanwhile, mix the avocado, tomato, red onion, lime juice, and coriander leaves in a small bowl to make fresh salsa. Lay out 4 tortillas and fill evenly with salsa and chicken. Serve warm.

12. Super Eggy Omelet

Serves 2

Ingredients

  • 3 eggs
  • ¼ red onion, diced
  • ¼ bell pepper, diced
  • 1 medium mushroom, sliced
  • ½ zucchini, grated
  • Handful spinach
  • Pinch of paprika
  • Salt and pepper
  • ½ sliced tomato
  • ½ avocado
  • 4-6 fresh asparagus stalks

Preparation

1. With a fork beat eggs in a bowl. Add red onion, peppers, mushroom, zucchini, spinach, paprika, and salt and pepper to taste. Mix together until combined. Pour mixture into a frying plan on medium heat and place sliced tomatoes on top.

2. Cook until the egg mixture on top is slightly runny and the bottom is golden brown. Flip and cook for a couple of minutes to seal. Serve with steamed asparagus and avocado.

Photo Credit: Shutterstock


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