lunch & snacks

Daily healthy smoothie

This smoothie is a very healthy one. It may take some getting used to as it isn’t overly sweet. That being said, I love it. You can train your palate to love anything if you just give it a chance. This smoothie is high in fibre and the plant-based protein keeps me full for longer. 


Serves: 1

Preparation time: 10 minutes

Ingredients:

1 frozen banana, peeled 

½ cup fresh or frozen blueberries 

5 strawberries fresh or frozen

1 handful baby spinach

1 tablespoon chia seeds 

1 serving plant-based protein powder

1 tablespoon almond butter 

1 tablespoon barley or wheatgrass (optional) 

1½ cups coconut water 

2 ice cubes 

Instructions:

Place all the ingredients into a blender, and blend until smooth.  

Hint: Use organic pea protein if you have a sensitive digestive system as it helps with digestion.

-Melissa

Daily healthy smoothie

Stuffed peppers with mint yoghurt dressing

spelt stuffed peppers with herby yoghurt dressing

This is a fun and healthy take on an old classic. It is such a hearty dish that always offers a beautiful pop of colour when you add it to your plate. Eating colourful food means more nutrients and health. You can get creative and try it with different spices and serve them as the main affair or as a side. It’s also a great do-ahead dish so you can grab a stuffed pepper when on the run.

Serves 2 as a main dish, 4 as a side

Prep time: 15 minutes

Cooking time: 45 minutes


Ingredients:

4 medium red or yellow peppers, tops cut off and saved for later, and seeds removed

Dressing

1 cup plain Greek yoghurt or coconut yoghurt

juice of 1 lemon

12 fresh mint leaves, finely chopped

2 tablespoons maple syrup or 2 teaspoons unrefined brown sugar

80 g goats milk cheese

salt and pepper

Filling

1½ cups spelt, cooked

1 cup vegetable stock

2 teaspoons coconut oil

2 shallots, finely diced

2 cloves garlic, finely sliced

1 teaspoon ground turmeric

½ teaspoon cayenne pepper

4 plum tomatoes, chopped

4 medium-sized courgettes, grated

2 teaspoons caper berries

1 tablespoon nutritional yeast

olive oil

1 handful fresh coriander or parsley leaves, chopped

Instructions:

Prepare the peppers and set aside. You want to keep them intact as you will be filling them later.

For the dressing, mix together all the ingredients in a small bowl until combined. Season to taste and set aside.

For the filling, cook the spelt as per the packet instructions, adding the vegetable stock to the water that you use to do so. Once ready, set aside.

Heat the coconut oil in a medium frying pan over medium heat. Add the shallots and sauté for 5 minutes until translucent. Add the garlic, turmeric and cayenne pepper and sauté for a further 5 minutes, stirring often. If it dries out, add a splash of water to help it along. Add the tomatoes and cook for a further 15 minutes, stirring every 5 minutes. Once the tomatoes have cooked down, remove the pan from the heat and add the courgettes, caper berries, nutritional yeast and spelt and fold through.

Preheat the oven to 180 °C.

Using a spoon, fill the peppers to the top with the tomato and spelt mixture. Drizzle with a little olive oil, making sure the sides get some oil too. Use your hands if need be. Pop the peppers onto a roasting tray and roast them in the oven for 10 minutes. Change the setting to grill and grill them for an additional 10 minutes, keeping an eye on them so that they don’t burn.

Serve with a big dollop of dressing, and a drizzle of olive oil, and top with the coriander or parsley

-Melissa


Ultimate veggie burger & fries

Ultimate veggie burger & fries

This recipe is a longer cook but oh so fun for getting the children involved. Teaching your children to be kind to animals is our responsibility. They don’t need to be vegan, but growing up with a disconnect to where their food comes from raises adults who are disconnected from the farm-to-table process and who end up buying meat unconsciously. Meat is a privilege and the animal has given its life for it. Teaching your children that these are kind patties that haven’t harmed another being might encourage them to not only learn something new, but to try something new. It may even do the same for you.

Serves: 4

Preparation time: 20 minutes

Cooking time: 45 minutes

Fries

5 unpeeled potatoes, sliced into wedges

3 tablespoons olive oil

1 teaspoon paprika

salt and pepper

Patties

½ cup uncooked brown lentils

2 cups vegetable stock

200 g fresh or frozen sweetcorn kernals

200 g fresh or frozen peas

1 bunch fresh coriander leaves

½ teaspoon ground cumin

¼ teaspoon cayenne pepper (optional)

75 g spelt flour

1 tablespoon sesame seeds

1 tablespoon sunflower seeds

salt and pepper

1 tablespoon coconut oil

Vegan mayo

2 spring onions

½ fresh red chilli (optional)

1 clove garlic

2 heaped tablespoons cooked chickpeas

1 teaspoon English mustard

1½ tablespoons sun-dried tomato paste

juice of 1 lemon

5 tablespoons olive oil

To serve

4 quality burger buns (gluten-free if you wish)

½ head iceberg lettuce

2 plum tomatoes, sliced

2 gherkins, sliced

2 sprigs fresh basil leaves

1 lime

1 avocado, peeled, pip removed, sliced

Preheat the oven to 180 °C.

For the fries, toss the potato wedges with the oil, paprika, salt and pepper in a large bowl until the wedges are evenly coated. Pop them onto a roasting tray and into the oven for 35–40 minutes or until they are golden brown, tossing them at the halfway mark. I drizzle them with a little extra olive oil as they come out of the oven and season with salt.

For the patties, place the lentils and vegetable stock into a medium saucepan over medium heat. Cook for 30 minutes until al dente.

Meanwhile, add the sweetcorn, peas, coriander, cumin, cayenne pepper, flour and seeds to a food processor. Once the lentils are ready, remove them from the heat, drain them and allow to cool for 10 minutes and then tip them into the food processor and season with salt and pepper. Pulse until a rough paste starts to form. You don’t want to make it too smooth. Once ready, divide the mixture into four even patties about 2 cm thick. Place the patties on a lightly floured tray and pop them into the freezer to set for 10 minutes or save them in the fridge for later.

While the patties are setting, get started on the mayo. Place all the mayo ingredients, except the olive oil, into a blender and blend until smooth. While the blender is running, add the olive oil very slowly and keep blending until a mayo-like consistency forms. Once ready, set aside.

Heat the oven again to 180 °C.

Heat the coconut oil in a medium frying pan over medium heat. Cook each patty for 2 minutes on each side. Once ready, transfer to a roasting tray and pop them into the oven. Turn the oven down to 150 °C and bake a bit longer while you assemble the burgers.

Cut the buns in half and add a dollop of mayo. Top with lettuce, sliced tomato, gherkins and basil. Add a squeeze of lime. Place a hot patty on top and close the bun.

Serve with the fries and an extra dollop of mayo for dipping!

-Melissa


Salad jars for on the run

Finding a daily routine is important and will set you up for success. Why? Because routine offers us structure and when achieved it creates a positive and healthy headspace. For example, bringing in routine when making work lunches means you will have healthy meals at work that don’t leave you stressed or in the queue at the coffee shop ordering something sugary and unhealthy. Find a routine that works for you both morning and night and schedule it into your time management. Honour this and see how things change over the space of two weeks. Setting time aside for yourself is important in achieving health goals. Why not try setting ten minutes aside every evening to meal prep these salad jars for work and tune into your energy levels for the week. You might find that your 3PM slump disappears with a nutritious lunch rather than a sugar crash. Other suggestions on routine are to try and bring in five minutes of meditation in the morning and a bit of light exercise. At night why not create a wind down routine such as switching off technology, having a hot bath, reading a book with chamomile tea and preparing for bed? Carving time out for yourself allows your body to heal.   

Salad jars are a great way to make sure you have food on the run. Being prepared is a critical part of healthy eating. You can take them with to the office, or pack them for the beach. If you’re going to be out and about where you won’t be able to find healthy meals on the go, these are perfect for you. Putting them in jars and layering the ingredients appropriately means the leaves won’t wilt and the ingredients will stay fresher than if they were placed in a Tupperware.

Serves: 1

Preparation time: 10 minutes

Cooking time: 10 minutes

 

Dressing

zest and juice of ½ lemon 

½ red chilli, finely chopped 

1 teaspoon honey 

1 tablespoon tahini 

3 tablespoons olive oil 

 

Salad

½ cup chickpeas, cooked 

½ cup quinoa, cooked 

1 handful baby spinach

¼ cup red cabbage, finely chopped 

1 tablespoon kimchi 

1 small handful fresh basil leaves, finely chopped 

2 tablespoons pumpkin seeds 

Place all the dressing ingredients into your salad jar and mix well with a fork. 

Layer the salad on top of the dressing, starting with the chickpeas and followed by the quinoa, spinach, cabbage, kimchi and basil. Finish off with the pumpkin seeds. Do not shake the jar as you don’t want to incorporate the dressing until you’re ready to eat. Seal the jar with the lid and store it in the fridge overnight. Before serving, shake the jar to combine all the ingredients. 

You can play around with different fresh combinations and get creative making lunch at work healthier and easier. 

-Melissa

Salad jars for on the run

Dark chocolate oat cookies

Dark chocolate oat cookies

Stress can result in inflammation in the body and if you are leading a stressful life then all of that chaos can harm the progress you are making with your healthier choices in the food department. Your health and wellbeing will improve when you manage stress better. Your stress can impact period health, weight gain, and your general mood. Living a stress-free life in today’s world is nearly impossible, but managing it with practical tools can assist the body in healing the adrenal glands and finding balanced weight and hormones. If you lead a very stressful life then a B complex vitamin and deep belly breathing are a great starting point. Perhaps it's time for a trip to the spa or taking up yoga?

 

Makes: ± 15 cookies

Preparation time: 15 minutes

Cooking time: 25 minutes 

This is a great recipe to prepare on a quiet Sunday so that your breakfasts during the week can be quick and stress-free. You will also have a healthy snack whenever you need one. They are high in fiber and if you would like ca be made without the chocolate if you prefer something less sweet. 


Ingredients:

 ½ cup raw almonds, roughly chopped

½ cup coconut flakes 

1 cup rolled oats

½ teaspoon ground cinnamon

½ teaspoon psyllium husk

½ teaspoon sea salt

3 tablespoons maple syrup

½ cup mashed banana

¼ cup almond milk, slightly warmed

2 tablespoons coconut oil

1 teaspoon vanilla paste

2 teaspoons fresh lemon juice

½ cup chopped dark chocolate

 


Instructions:

Preheat the oven to 170 °C. Line a baking tray with baking paper.

Spread the almonds over a roasting tray and roast for 3 minutes. Remove from the tray and place in a large mixing bowl. Add the coconut flakes to the same roasting tray and roast for 4 minutes until they start to brown. Add the coconut flakes to the mixing bowl.

Add the oats, cinnamon, psyllium husk, and salt to the bowl and stir until well mixed.

In a separate bowl, mix together the maple syrup, banana, almond milk, coconut oil, vanilla paste, and lemon juice.

Add the wet mixture to the dry mixture and mix until well combined. Fold in the dark chocolate chunks.

 

Using a tablespoon, scoop out the cookie dough and arrange in rows on the prepared baking tray. Flatten and neaten the cookies using the back of the spoon so that they are even and that all the bits of coconut are tucked in. This will prevent the edges from burning while baking.

 

Gently press on the cookies using the back of a fork, being careful not to make them too thin. The cookies should be about 5 cm in diameter.

 

Pop them in the oven and bake for 23–25 minutes. Keep an eye on them and check at 20 minutes. You want the middle cooked and the edges brown. 

 

Once ready, remove the cookies from the oven and set them aside to cool completely.

-Melissa