It’s been a while since I’ve posted a recipe on the blog – sorry! The reason is I’ve been working very hard on my fitness and wellness guide ‘Lean & Well’. All my new recipe creations have been going it to the recipe section of the guide. However I thought it was about time I shared a new recipe with you all, plus this moussaka has had a lot of requests when I’ve posted me making it on social media.
I’ll warn you that this takes a while to make, about 90 minutes cooking time and 30 minutes baking time. I would usually never make anything that takes that long, I’m all about quick and simple in the kitchen. However, I make an exception for this moussaka. It is so delicious, and produces a whopping 8 serves so it is something I make every few weeks. Probably the part I’m most proud of from this recipe is the cauliflower white sauce. Compared to the traditional sauce in a moussaka, my sauce is bursting with nutrients and still tastes flavoursome and creamy. Don’t fret if you don’t have a thermomix, you can still make this, it just won’t be as easy.
For me if lunch is not leftovers from dinner and it’s not a simple salad, then its usually rice cakes. I like that compared to a sandwich you can get into your body more ‘good bits’ like veggies, protein and good fats and less starchy carbs (three rice cakes contains the amount of carbohydrates equivalent to one slice of bread). Here are some of my favourite combos:
- Cream cheese, tomato and avocado
- Cream cheese, tomato and basil leaves
- Avocado, turkey and tomato
- Roast beef, crisp lettuce and cheese
- Ham, cheese and tomato
- Smashed avocado, cheese and cucumber slices
- Hummus, avocado, tomato, salt and chilli powder
- Cottage cheese, crisp lettuce, smoked salmon, chopped dill
- Cottage cheese, sliced gherkins, ham and sliced tomato
- Tomato relish, cheese, roast beef and cucumber slices
- Smashed avocado mixed with diced tomato, onion and tuna in spring water (drained)
This is a great meal to make for your weekly meal prep. I love to cook this up for dinner one night and then divide the leftovers into containers for my me and my husband to eat for lunch for the next three days. Eight meals is definitely worth spending 45 minutes in the kitchen for! Traditional Chinese fried rice can be a bit of a fat and carb bomb, so I designed this fried rice recipe to have plenty of vegetables and protein, and only a moderate amount of rice.
This is the perfect pick-me-up for breakfast, morning tea or afternoon tea! The banana and coffee gives you a great energy boost. You also receive a good dose of protein from the protein powder to keep you feeling full for longer. The cinnamon will help stabilise your blood sugar levels and the chia seeds and greek yoghurt give you a nice healthy serve of good fats.
Spring rolls are such a light, healthy and fresh lunch or dinner. I used to be daunted at the thought of making them, thinking they would be too time-consuming and fiddly. They’re actually quite simple and don’t require much effort. I absolutely love eating them, so that’s strong motivation to take the time to make them, too! This recipe makes four serves so I love to make them up at dinner time and have the leftovers for lunch the next day.
Unfortunately, one of the food aversions I have developed since being pregnant is salads. I really don’t find them appealing at the moment! So, I have been trying to find ways to make salad more exciting so I can get some antioxidant and vitamin rich vegetables into me (and my baby)! My sister recently told me about a delicious salad she had at a cafe so I tried to recreate it and it turned out pretty tasty!