7 Easy Meals to Boost Your Brain Function

The brain is the most complex and important organ of the human body. It is capable of amazing things:

• memorizes the smallest details and can retain it in memory for years;
• processes huge amounts of data and makes the correct decisions within a second;
• can predict the future and anticipate events.

All these fantastic abilities require a lot of energy. To compensate and recharge it, it is of vital importance to have a good sleeping schedule and diet.

But, for example, when you are a student, it is much more difficult to maintain a healthy lifestyle. People dedicate all their time to education and assignments like writing essays, instead of taking advantage of the EssayPro service, designed to simplify students’ lives. As a result, they can’t perform properly, which leads to a decrease in productivity and brain activity.

Hence, the way we eat has a huge influence on our lives. If you add healthy foods rich in vitamins and minerals to your diet, you can improve your brain function greatly.

In this article, we will provide you with information about some cool but simple brain-boosting recipes that don’t require cooking skills or expensive ingredients. Let’s start with the meals you should implement in your diet.

Cauliflower Rice with Broccoli, Corn, and Garlic

INGREDIENTS:

• 1 onion, diced
• 2 tablespoons reduced-sodium soy sauce
• 3 medium carrots, peeled and grated
• ⅛ teaspoon black pepper, ground
• ⅛ teaspoon salt
• 2 green onions, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil, divided
• 1 medium cauliflower
• ½ teaspoon sesame seeds
• ½ cup frozen corn
• ½ cup frozen peas
• 2 large eggs, beaten
• 6 ounces broccoli florets, chopped
• 1 tablespoon freshly grated ginger

DIRECTIONS:

1. The first step is to cut the cauliflower into florets and get rid of the tough core. Then, wash and dry the florets. After that, dice the cauliflower by using a food processor until it is crumbly. Alternatively, you can do that by hand if you don’t have a food processor. In the end, it should resemble rice.
2. Take a small bowl. Mix soy sauce, ginger, and sesame oil. Then set it aside.
3. Take a medium skillet and heat 1 teaspoon vegetable oil over low heat. Then add 2 eggs and cook for 2-3 minutes per side (flipping once). Let it cool before dicing it into smaller pieces. Set it aside.
4. The next step is to heat the remaining 1 teaspoon of vegetable oil in another pan over medium-high heat. Instead of the pan, you can use a wok. Add the diced onion and minced garlic and cook it for about 3-4 minutes. Remember to stir it often so that nothing burns. Cook until the onions become translucent.
5. Then add broccoli, corn, peas, and carrots. Stirring constantly, cook it for about 2-4 minutes until the vegetables are tender. Or you can cook until the carrots have started to soften.
6. Next, add the riced cauliflower to the pan and let it cook for 7-9 minutes. Don’t forget to stir and finish when the cauliflower is soft.
7. Add the eggs, green onions, salt, and soy sauce. Leave it for about 3-4 minutes.
8. Then serve warm and garnish with the sesame seeds if you want.

Vegetarian Lentil and Chickpea Soup

INGREDIENTS:

• ⅛ tablespoon red pepper flakes
• 1 small onion, finely chopped
• 3 medium carrots, peeled and chopped
• ½ teaspoon ground cinnamon
• 1 tablespoon grated fresh ginger
• chickpeas, rinsed and drained
• 2 tablespoons smoked paprika
• ¼ cup finely chopped fresh cilantro
• 2 tablespoons vegetable oil
• 1 red bell pepper
• ¼ teaspoon freshly ground black pepper
• 4 cups vegetable broth
• 4 garlic cloves, minced
• 1 cup dried lentils (brown or green)
• 2 tablespoons ground coriander
• 1 28-ounce can of crushed tomatoes
• ¼ cup finely chopped fresh parsley
• ½ teaspoon salt

DIRECTIONS:

1. Soak the chickpeas in cold water overnight. Then, rinse the swollen chickpeas and put them in a pot. Add 300 ml of water to a boil, Don’t forget to remove the foam constantly. Cook the chickpeas over low heat for about 1 hour. Leave them aside when done.
2. While preparing the chickpeas, peel the onions and carrots. Cut the onion into small cubes. Grate carrots on a coarse grater. Then take a pot or a saucepan, and heat the vegetable oil. Place onion and carrots in the pot. Fry it for 2-3 minutes until the vegetables are soft by stirring it constantly over medium heat.
3. Cut the bell peppers from the seeds. Add the bell peppers to the saucepan with the onions and carrots and fry for 2-3 minutes more.
4. Peel the garlic and finely chop it. Stir in the coriander, smoked paprika, cinnamon, pepper flakes, ground ginger, and pepper. Fry it, stirring constantly, for 1 minute. Then rinse the lentils and add them to the saucepan.
5. Add the boiled chickpeas, lentils, and vegetable broth. Add 400 ml of water (the amount may vary depending on your preference; adjust the thickness of the soup according to your taste). Add salt to taste, bring everything to a boil, and simmer for 10-15 minutes until the lentils are fully cooked.
6. Then add the tomatoes and simmer, stirring occasionally, for about 10 minutes. Stir in the fresh cilantro and parsley. Within 5 minutes, take it off the heat.

Salmon and Spinach with Tartare Cream

INGREDIENTS:

• 1 teaspoon caper, drained
• 2 tablespoons reduced-fat crème fraîche
• ½ lemon juice
• 2 skinless salmon filets
• 1 teaspoon sunflower or vegetable oil
• 2 tablespoons flat-leaf parsley, chopped
• 250g bag spinach

DIRECTIONS:

1. Heat the oil in a frying pan. Place the filets over low heat. Season the salmon on both sides. Then fry on each side for 4 minutes. They are perfect when the filets are golden and the flesh flakes easily. Once done. leave it aside.
2. In the same pan, fry the spinach leaves. After seasoning, cover and leave to wilt for 1 min, stirring occasionally. Place the cooked spinach on a plate and put a piece of filet on top.
3. Cook the crème fraîche in the pan over low heat. Then season well, and if you want, you can add a squeeze of lemon juice to taste. Make sure not to boil it. Then add the capers and parsley. Spoon the sauce over the filet and serve it.

Healthy Additions

Besides the cool meals we have provided you with, let’s have a closer look at ordinary foods that stimulate brain function that you need to implement into your diet. Here is a list of the most nutritional foods:

• Broccoli. It includes vitamin K, lutein, and boron, which promote proper brain function. It also contains sulforaphane - substance, which prevents the degradation of protein compounds in the brain
• Walnuts. For the most part, this component is needed to protect nerve cells from aging and subsequent destruction.
• Dried fruits. They are simple and complex carbohydrates, which are subsequently processed into glucose and transformed into energy. It is from this that the body can form neuron impulses.
• Pumpkin seeds. They include vitamins A and E, zinc, and magnesium, which are the main nutrients. They not only promote brain function and strengthen memory but also increase IQ.

Summing Up

We hope you will give a shot to all the meals we have included. Remember to take care of yourself by consuming foods that benefit your health and performance at school.