September 26, 2018

With the Autumn equinox a new season has come: a golden, sun-kissed, glorious season. Autumn calls for warm fluffy clothes, hot matcha lattes and delicious soul-food. The autumn dishes are usually heavier than the summer ones, yet can be healthy, well-balanced and nutritious. Have a look at our three autumn recipes to try this season:


Baked Potato with Coconut Spinach & Chickpeas

(per 2 servings)

Prep. time 60 min 




  • 2 sweet potatoes

  • 2 teaspoons coconut oil

  • 1 small yellow onion, finely chopped

  • 1 large clove garlic, peeled and minced

  • 1 tsp. grated ginger

  • 4 Tbs. sun-dried tomatoes, chopped

  • 1 can chickpeas, drained and rinsed

  • 2-3 handfuls of spinach, cut

  • 1 can organic coconut milk

  • ½ tsp. curry powder

  • Some Himalayan salt, ground black pepper and paprika



  • Preheat the oven at 200 C (fan) and roast the potatoes.

  • In a larger pan heat the coconut oil. Put the onions and cook for 2-3 min.

  • Then add the garlic, ginger and chickpeas. Cook for 3 min, stirring frequently.

  • Now it’s time for the dried tomatoes and spinach. Cover the pan and let it rest for 1-2 min.

  • Lastly add the coconut milk and all the spices. Reduce the heat to medium low and cook for further 10 min.

  • Serve hot over roasted sweet potatoes cut in the middle.


Red Hot Apple

Serves 1

Prep.time 5 min



  • 3 apples

  • 2 carrots

  • 1 red pepper

  • Some ginger

  • 1 small beetroot

  • 150 ml coconut water



  • Put all the fruit, veggies and spices in the juicer. Add the coconut water to the juice and mix. 


Light Smoked Salmon Penne Integrale

(per 2 servings)

Prep time: 15 min



  • 1 cup multigrain penne pasta

  • 180 gr organic tomato sauce all’arrabbiata

  • ½ cup chopped eggplant

  • ½ small onion, finely chopped

  • ½ red pepper, chopped

  • 2 white mushrooms

  • 100 gr. smoked salmon, cut

  • 1 tbsp. chopped parsley

  • 1 tbsp. dried tomatoes, chopped

  • 1 tbsp. extra virgin olive oil

  • ½ tsp. freshly squeezed lemon juice



  • Bring a pan of water to the boil and cook the pasta.

  • Meanwhile preheat the oil in a cooking pan. Put the chopped onion in and cook until golden brown.

  • Stir the eggplant, pepper and mushrooms in and cook for 2-3 min.

  • Add the tomato sauce and cook for 1-2 min more.

  • Turn off the heat and stir in the smoked salmon, parsley, dried tomatoes and lemon juice.  

For more delicious recipes have a look also at 3 PERFECT BREAKFASTS FOR BUSY, ALWAYS IN A RUSH PEOPLE.

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