Hi there - Captain Obvious here - Yes - we are all busy and often we simply don't have time or are too tired to make dinner. Allow me to find you a quick little trick that will save you time, money and a case of the guilts. The Sunday Wednesday is the perfect way to be efficient and to stay on track for your food for the week!
SUNDAY
Buy all your veges and then chop them up immediately when you get home. One container for drier veges and one container that is a mix of dry and wet veges.
Try and take more from the wet/dry container as it won't last as long in terms of freshness!
WEDNESDAY
It's likely time to make some extra food and during the middle of the week - time is precious! Add the remaining contents of the wet/Dry container into a stir-fry to ensure you get use of all the contents of the container! This will significantly reduced the time it takes to make that meal!!!
Servings
Prep Time
10servings
10Mins
Servings
Prep Time
10servings
10Mins
Sunday Wednesday
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Hi there - Captain Obvious here - Yes - we are all busy and often we simply don't have time or are too tired to make dinner. Allow me to find you a quick little trick that will save you time, money and a case of the guilts. The Sunday Wednesday is the perfect way to be efficient and to stay on track for your food for the week!
SUNDAY
Buy all your veges and then chop them up immediately when you get home. One container for drier veges and one container that is a mix of dry and wet veges.
Try and take more from the wet/dry container as it won't last as long in terms of freshness!
WEDNESDAY
It's likely time to make some extra food and during the middle of the week - time is precious! Add the remaining contents of the wet/Dry container into a stir-fry to ensure you get use of all the contents of the container! This will significantly reduced the time it takes to make that meal!!!
Servings
Prep Time
10servings
10Mins
Servings
Prep Time
10servings
10Mins
Ingredients
Dry Container
1mediumBroccoliChopped and diced - I like to shave it into the container
Chop yoru Broccoli up first. Best way to do this is hold it by the stem and shave it with a knife directly into the containers. This means you will have smaller and speck like pieces in the salad.
Open, Wash and drain your kidney beans and chick peas using a colander. Leave the drain and dry while you chop your other veges. Shake the colander intermittently to help drain water.
Chop up all other veges and allocate them to the appropriate container.
Go back and put the chick peas and kidney beans into the container allocated for wet/dry.
Tumble the containers to help mix the contents evenly.
When making your meals now, you can take some from both containers!
This recipe is a slight variation on the Burrito recipe we have on the site and we've added in some extra spice to make it extra healthy! Why is it called Twosie though? Well in short - it's pretty much made with 2 of everything which makes it super simple to prepare! I personally don't like chilli BUT if you do.. feel free to add some to this recipe.
Servings
Prep Time
10people
20minutes
Servings
Prep Time
10people
20minutes
Twosie Con Carne
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This recipe is a slight variation on the Burrito recipe we have on the site and we've added in some extra spice to make it extra healthy! Why is it called Twosie though? Well in short - it's pretty much made with 2 of everything which makes it super simple to prepare! I personally don't like chilli BUT if you do.. feel free to add some to this recipe.
Heat up Wok or large pan and add a few splashes of Extra Virgin Olive Oil
Add in your Beef Mince and stir occasionally to help it brown
Extract your Red Kidney beans and pour into a colander and rinse thoroughly and allow it to drain.
Chop up your onions and Capsicum and add them once the meat has browned.
Crush and chop your garlic or simply add garlic mince to pan - I make a hole in the middle of the ingredients and put the garlic there so it has a chance to fry up a bit more.
Gather up your ingredients for the spice mix and you can grind them all together with a Mortar and Pestle or you can pop it in a Magic Bullet or mini bullet and blitz them that way. If you get any residue left in the mixer after.. a quick splash of water in the cup can help loosen any left overs so they can be poured into the pan/wok.
Add your Red Kidney Beans and Spice mix and stir.
Add the 2 cans of diced tomatoes and stir into the pan to get a nice consistency.
Leave to simmer for 5 minutes and BAM ready to serve!
There are times when a delicious chocolate smoothie just doesn't seem to hit the spot. It's like it just doesn't taste cold enough or there isn't that fresh flavour that makes it feel like a refreshing drink to match the summer heat. Behold the Ginger Green Smoothie. Now this one has Banana in it so we recommend that you have it within your metabolic window! That ginger flavour just brings such a great summer flavour and not to mention you are having a decent serving of vegetables while drinking this!
Servings
Prep Time
1Person
4minutes
Servings
Prep Time
1Person
4minutes
Ginger Green Smoothie
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There are times when a delicious chocolate smoothie just doesn't seem to hit the spot. It's like it just doesn't taste cold enough or there isn't that fresh flavour that makes it feel like a refreshing drink to match the summer heat. Behold the Ginger Green Smoothie. Now this one has Banana in it so we recommend that you have it within your metabolic window! That ginger flavour just brings such a great summer flavour and not to mention you are having a decent serving of vegetables while drinking this!
Chop up your frozen banana. Chop one side of the banana and then flick the frozen peel off and circumnavigate the banana. This way you don't waste any banana!
Finely chop your ginger and celery into small pieces
Put all ingredients into a blending cup and then fill with water till almost full.
Wizz up in the blender until all ingredients nicely blended.
Drink from a glass or if you want to be one of "those people" a mason jar.
I have no shame about my love of pumpkin but I have to admit, the way Americans obsess over their pumpkin pie and pumpkin spice recipes ESPECIALLY around Halloween made me curious to conjure up a smoothie for us all to enjoy - and I'm so glad I did!
To be prepped for this recipe, you will need to have baked or boiled the pumpkin up beforehand. You can do this and then pop the servings into freezer bags to keep them ready to be used!
Servings
Prep Time
1person
3minutes
Servings
Prep Time
1person
3minutes
Pumpkin Pie Smoothie
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I have no shame about my love of pumpkin but I have to admit, the way Americans obsess over their pumpkin pie and pumpkin spice recipes ESPECIALLY around Halloween made me curious to conjure up a smoothie for us all to enjoy - and I'm so glad I did!
To be prepped for this recipe, you will need to have baked or boiled the pumpkin up beforehand. You can do this and then pop the servings into freezer bags to keep them ready to be used!
You've just done an early morning exercise session and you are short on time. Gotta eat something but what? Well then - why not this! These yummy Protein Oat Slices are full of nutrition to get your day started right - I mean - you've done the exercise, you might as well go all the way and back it up with some healthy food!
Servings
24Slices
Servings
24Slices
Protein Oat Slice
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You've just done an early morning exercise session and you are short on time. Gotta eat something but what? Well then - why not this! These yummy Protein Oat Slices are full of nutrition to get your day started right - I mean - you've done the exercise, you might as well go all the way and back it up with some healthy food!
Add dates to a magic bullet or equivalent food blender but don't process yet
Pour boiled water over dates to cover them.
Then blend till they are puréed
Mix dates purée, peanut butter and milk together in separate bowl
In a separate bowl, mix all dry ingredients together.
Add frozen blueberries to bowl and then fold through
Add wet mix ingredients to dry ingredients and fold through.
Keep mixing through. It will take some time. At first the mix will seem dry but as the oats soak in the moisture it will moisten. If still dry, add a splash of milk. The key is not having the mixture too wet!
Line a rectangular baking tray with baking paper and add mix to try. Make sure you press the mix into the corners and smooth down the top
Place in oven for approximately 25min
Once the top is looking golden brown and firm to touch, remove from oven and leave to cool on a cooling rack
This recipe came about because I *was* diligently organising myself to do meal prep and I then realised my diligence was rubbish as the turkey mince I had bought smelled weird and I wasn't going going to chance it. No big deal. No meat - I figured it was a good opportunity to vegetarian it up! I had a look at what I had in the fridge and pantry and decided to combine a new flavours that I don't instinctively think of and BAM - This meal was born. So glad as it tastes amazingly good. Ideal of vegetarians or anyone who wants to add turkey mince in there or have the protein component of the meal as an addition!
Servings
Prep Time
4people
20minutes
Servings
Prep Time
4people
20minutes
Brocolli & Mushroom Stir Fry
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This recipe came about because I *was* diligently organising myself to do meal prep and I then realised my diligence was rubbish as the turkey mince I had bought smelled weird and I wasn't going going to chance it. No big deal. No meat - I figured it was a good opportunity to vegetarian it up! I had a look at what I had in the fridge and pantry and decided to combine a new flavours that I don't instinctively think of and BAM - This meal was born. So glad as it tastes amazingly good. Ideal of vegetarians or anyone who wants to add turkey mince in there or have the protein component of the meal as an addition!
Servings
Prep Time
4people
20minutes
Servings
Prep Time
4people
20minutes
Ingredients
1/2MediumCauliflowerChopped into rice sized pieces
1mediumBroccolione head. chopped into small florets
In your heated Wok, fry up the walnuts until they are golden brown.
While the walnuts are browning up - put your cauliflower in the food processor to chop up into rice sized pieces. Or you can cut it up manually but have the pieces a little bigger.
Just before you remove the walnuts, splash in some Soy Sauce and stir in. Remove the Walnuts for now.
Splash some olive oil in the wok and fry up your onion slivers until they are golden brown.
Add in the cauliflower and then allow to fry for around 2 minutes. Remove the onion and cauliflower into a separate dish.
Add in your sliced mushrooms and then add your coconut oil. Fry until mushrooms go nice and brown.
Add your onion, cauliflower mix back into the wok and stir through.
Add in your broccoli and spring onion. Allow it to heat up but not to get soft.
This is a classic chicken salad from the Thailand, Cambodian Laos area. The proper name is Larb Gai and is quite often served with steamed rice or in lettuce cups. We've been a bit crafty in omitting some of the less healthy ingredients (namely - sugar!) but the taste is still fresh and amazing!
Servings
Prep Time
6servings
10 minutes
Cook Time
10 minutes
Servings
Prep Time
6servings
10 minutes
Cook Time
10 minutes
Chicken Larb
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This is a classic chicken salad from the Thailand, Cambodian Laos area. The proper name is Larb Gai and is quite often served with steamed rice or in lettuce cups. We've been a bit crafty in omitting some of the less healthy ingredients (namely - sugar!) but the taste is still fresh and amazing!
3CupsGreen veggiesBroccoli, Bak Choy, Brussel Sprouts etc
Servings: servings
Units:
Instructions
Chop and trim green veggies roughly and prepare to microwave / steam. Add a splash of water to the container if microwaving.
Heat a wok to high and splash with a little peanut oil.
While oil is heating, chop/crush garlic, lemongrass & grate ginger. Add to wok and stir quickly until very fragrant. Add chicken mince and break up. Stir fry until chicken begins to brown.
Add onion, soy sauce, fish sauce and lime juice. Stir fry for another minute or two until onion begins to soften.
Add carrots, cabbage and shredded veggies. Continue to keep stir frying for another minute, moving chicken and veggies around all the time.
Remove from heat and add peanuts and mix quickly through. Serve with steamed veggies, extra peanuts and coriander.
This meal was created one night when there was a Mexican stand off in the kitchen. Actually not really. Neither Al or I wanted to cook - and clearly I was more hungry so I caved. Am ever so glad I did because this took next to no time to make and it was so fresh and delicious!
Servings
Prep Time
7people
15minutes
Servings
Prep Time
7people
15minutes
Chicken Peanut & Soy Stir Fry
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This meal was created one night when there was a Mexican stand off in the kitchen. Actually not really. Neither Al or I wanted to cook - and clearly I was more hungry so I caved. Am ever so glad I did because this took next to no time to make and it was so fresh and delicious!
One of my favourite things about staying in Myanmar was the food. Oh. Em. Gee. The food. The first dish I tried upon arriving in Yangon was a Chicken Pumpkin Curry. They said it wouldn't be hot and spicy and I did not trust them. I was so wrong. Thus - my love for this dish was discovered. I went hunting for this dish and I believe I found the best version of it in a small restaurant in Bagan.
Curry often has been considered to be quite fatty and not good for the waistline - let me assure you that this recipe has nothing but fantastic, healthy ingredients.
Servings
Prep Time
8-10People
30Minutes
Servings
Prep Time
8-10People
30Minutes
Burmese Pumpkin Chicken Curry
Votes: 1
Rating: 5
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One of my favourite things about staying in Myanmar was the food. Oh. Em. Gee. The food. The first dish I tried upon arriving in Yangon was a Chicken Pumpkin Curry. They said it wouldn't be hot and spicy and I did not trust them. I was so wrong. Thus - my love for this dish was discovered. I went hunting for this dish and I believe I found the best version of it in a small restaurant in Bagan.
Curry often has been considered to be quite fatty and not good for the waistline - let me assure you that this recipe has nothing but fantastic, healthy ingredients.
Servings
Prep Time
8-10People
30Minutes
Servings
Prep Time
8-10People
30Minutes
Ingredients
Curry Base
1LargeTumericabout the size of your thumb - roughly chopped
`KargeGingerFresh Ginger - approx thumb size - roughly chopped
Cut your Pumpkin up into small 2cm cubes - larger will mean it takes longer for the pumpkin to soften. Once cut, pop the pumpkin in a pot and set to boil for 5min
Slice up your chicken into thin strips
Put a few splashes of olive oil in a heated pan and then put the chicken in and start frying.
Add one medium onion, 2 heaped tablespoons of Tumeric, 2 tablespoons of minced Garlic, a thumbsized piece of fresh Ginger, 2 tablespoons of rock salt and about 100ml of water into a blender - preferably a magic bullet type blender. blend till smooth and liquidy.
Once chicken no longer looks pink, add sauce and begin to stir through.
Once pumpkin is almost soft, remove from the boil and strain through a collander but keep some of the water - up to 400ml.
Add Pumpkin to pan/wok and stir through. Try and shave the pumpkin down in order to help thicken the sauce.
Add cracked pepper to suit. I add 6-8 good turns of the pepper grinder.
To help with softening the pumpkin, keep adding the pumpkin water in small amounts to keep the pumpkin bathed in the sauce Once Pumpkin is soft. Serve with steamed veges. Broccoli, Cauliflower and Carrot are great!
Tip: Want this meal to be inside your metabolic window? Add a serving of Basmati Rice!
