Sometimes you just need an easy meal, here are some ways you can also keep them healthy.

Sometimes you just want a quick fix, don’t want to compromise on flavour, and can’t be bothered to deal with a massive heavy clean-up after? Then these recipes will be your go-to. Additionally, they’re healthy so that’s a bonus!

1. Vietnamese Pizza (Bánh Tráng Nướng)

This Vietnamese street-food classic is packed with flavour and takes less than 5 minutes to whip up.

Ingredients

1 Vietnamese rice paper
1 Egg
Tuna/Ham
1 tablespoon scallion, chopped
Pasta sauce/ketchup
Mayonaisse

Instructions

Heat cast iron pan on low to medium heat.
While that’s heating, mix the egg and half of the chopped spring onion.
Place one sheet of rice paper in the pan and pour on the egg mix, spreading to the edges immediately with the back of a spoon.
Top with your choice of meat
Swirl pasta sauce and mayo and leave the pizza to cook for an extra minute or two.
Sprinkle over with the remaining spring onion.

2. Winter Turkey Sandwich

This is a cold-recipe is packed with leaned meat and greens. Also, you don’t have to use any appliance to enjoy this meal.

Ingredients

1/2 cup arugula
1/4 teaspoon lemon juice
Salt, to taste
Freshly ground black pepper, to taste
1 8-inch whole-wheat tortilla
1/4 teaspoon whole-grain mustard
1 tablespoon feta cheese
3 slices roast turkey
1/4 pear, sliced
1 teaspoon dried cranberries

Instructions

Place the arugula in a bowl and toss with the lemon juice, salt, and pepper.
Spread one whole-wheat tortilla with the mustard, then top with the crumbled feta cheese.
Lay roast turkey on top of cheese- and mustard-topped tortilla; top with slices of pear.
Cover pear with arugula, sprinkle with dried cranberries and roll tightly. Secure wrap with a toothpick and slice into two.

3. Indian Red Beans and Rice

This is a delicious mug-meal that doesn’t require a stove, and all you have to do is dump all the ingredients in a mug and enjoy.

Ingredients

1/2 cup canned small red beans, rinsed and drained
2 tablespoons finely chopped red onions
2 tablespoons finely chopped red bell peppers
2 teaspoons finely chopped fresh cilantro or flat-leaf parsley leaves
1 teaspoon fresh lime juice
1 teaspoon tomato paste
1/2 teaspoon honey
1/4 teaspoon garam masala
1/4 teaspoon kosher salt
1/2 cup cooked brown rice (short or long grain)

Instructions

Mix together the beans, onions, bell peppers, herbs, lime juice, tomato paste, honey, garam masala, and salt in a small bowl. Pour into a 12-oz. mug.
Cover and microwave until hot, about 2 minutes. Serve over the rice.

4. Avacado Shell Salad

Can’t have a list of healthy recipes without having a good avo-recipe. Doesn’t this also look an Instagramable recipe?

Ingredients

Juice of one lime
1 teaspoon garlic, minced
1 pinch cayenne
1/4 cup yellow capsicum, diced
1/4 cup baby tomatoes, sliced
3 radishes, diced
1 avocado, halved and seeded
1 tablespoon cotija cheese
1 tablespoon cilantro, chopped
1 tablespoon scallion, chopped

Instructions

Combine lime juice, cayenne, and garlic in a small bowl. Add yellow capsicum, tomatoes, and radishes to the bowl, and mix well.
Set up your halved avocado on a plate, and scoop out extra flesh if necessary. Spoon your pepper and tomato salad mixture into the centre of the avocado. Garnish with crumbled cotija cheese, scallions, and cilantro.

5. Mason Jar Taco Salad

Taco Tuesday but make it healthy. This recipe has all the flavour and only a fraction of the carbs and is guaranteed to fill you up.

Ingredients

Coriander-lime dressing:
1 tablespoon apple cider vinegar
Juice from one lime
1/2 cup fresh coriander, loosely packed
1/4 cup low-fat plain Greek yoghurt
1 teaspoon honey
Pinch of salt

Salad:
1/4 cucumber, diced
1/2 cup black beans
1 tomato, diced
1/4 cup corn
1/4 cup red capsicum, diced
3 cups greens
1/4 avocado, diced
1 tablespoon shredded tasty cheese

Instructions

Blend the ingredients for the salad dressing until smooth. Pour into the bottom of a litre-sized mason jar (wide-mouth works best for filling and eating out of).
Then layer the ingredients in the order listed above — cucumbers, black beans, tomato, corn, red capsicum, greens, avocado, then cheese.
Secure the lid, and store in the fridge for up to five days. You can also pack a small container of tortilla chips to crumble on top when you're ready to eat.