This week we’re all about eating the vegetable rainbow – but in practice, this can get a little hard.
Remembering what to eat, when to eat it and how to prepare it can all become too overwhelming, and next thing you know you find yourself eating a doughnut in the car while you drive home from work instead.
Eating healthy is all about making nutritionally rich food taste REALLY good and easy to access. Nobody wants to spend hours in the kitchen slaving over a snack that you’ll gobble up in 20 seconds!
Here are our favourite quick and easy recipes to get more veggies into your day (without all the hassle).
There’s nothing better than satisfying your afternoon hunger pains with a good old slap of beetroot hummus! Make this recipe while watching the telly on Sunday night, pop it into 5 small Tupperware containers with some carrot sticks (or corn chips!) and you’ve got afternoon tea sorted for the week!
1 x 250g chickpeas
2 x lemons
1 x clove garlic
2 x small beetroots
1 x tablespoon natural yoghurt
- Peel the beetroot, chop into small pieces (about 2cm2) and lay on a baking tray. Crush garlic over the beetroot. Drizzle with olive oil, salt and pepper to taste.
- Bake in the oven at 180℃ for 20 min.
- Rinse chickpeas thoroughly and then combine in a food processor with beetroot, garlic, juice and zest of one lemon, and 3 tablespoons of olive oil.
- Taste, add additional lemon juice, salt and pepper to taste
- Mix through yoghurt gently with a spoon
Ridiculously Green Smoothie
Who doesn’t like a scrumptious smoothie? Drink on the train as you head to work, keep morning tea light and fresh, or even have for dessert! Any way you drink it – this green smoothie is insanely good for you.
½ x cucumber
¼ x avocado
1 x cup baby kale
1 x tablespoon chia seeds
1 x tablespoon rolled oats
1 x cup spinach
1 x cup of milk (substitute for almond or soy where applicable)
Juice of ½ a lemon
Pop all ingredients in a blender and blitz until super smooth. Serve.
Early Morning Cauliflower Muffins
Missing breakfast – it’s a common mistake made by those who sleep in, are too busy organising their kids, or simply don’t feel like eating first thing. Well, it’s time to kick that bad habit with a breakfast solution so delicious, so savoury and so moist, you’ll take two.
Serves 6 muffins
1 x cup cauliflower
1 ½ x cup of baby kale, roughly chopped into small pieces
½ x cup of cooked quinoa
4 x eggs
- Preheat oven to 180℃
- Blitz cauliflower in a food processor until similar size to rice
- Whisk eggs in a large bowl, then mix in all ingredients well
- Salt and pepper to taste
- Portion mixture equally into a lined muffin tray (6 muffins)
- Bake for 15 minutes. Check to see if eggs set / firm. If not, bake for another 5 minutes
- Serve (hot or cold)
Mushroom Quinoa With Baby Spinach
Don’t you just LOVE mushrooms? Super good for you and just damn delicious, mushrooms are everyone and anyone’s best friend in the kitchen. They’re super versatile, complement almost anything and come in the wackiest array of varieties so you’ll never get sick of them. This dish is perfect for dinner, and yields enough you’ll have enough leftover for lunch the next day!
1 x cup of black quinoa
500g of mushrooms (choose your favourite! However cremini and shitake work particularly well with this dish)
2 x dried porcini mushrooms
3 x clove garlic, crushed
2 or 3 sprigs of fresh thyme
1 x cup of baby spinach
- Cook quinoa according to packet instructions
- Soak porcini mushrooms in 30 ml of hot water for 15 minutes
- In a large wok or skillet, heat one tablespoon of olive oil over medium heat. Add garlic, thyme and mushrooms until soft. Salt and pepper to taste.
- Mix through cooked quinoa and baby spinach.
- To serve, grate pecorino cheese on top to taste.