This is perfect for a mid-week dinner when you are time poor but still want to eat well. Buying a cooked chicken is perfect for this recipe. You can always mix up the vegetables with what you have in the fridge.

Soups are very popular in winter, however can be enjoyed all year round. They are a great idea when you are trying to disguise various different vegetables or just simply wanting to use up left over vegetables. This soup is dairy free and does use the addition of cashews to add a little extra protein and creaminess to it. Cashews can be omitted if allergic.

Eggplant is one of my favourite vegetables as I love the texture and find that is absorbs different flavours very well. Eggplant is also high in fiber and antioxidants due to its purple skin. This recipe is very quick to prepare and the addition of coconut flour gives it a sweet yet savoury flavour.

Nachos are often considered an unhealthy meal due to the amount of added salt and sugar through the use of processed sauces, the amount of cheese, guacamole and corn chops that they are served with. I have created a healthy take on nachos that is still full of flavour and misusing a lot of the processed foods and adding in lots of vegetables. I am intolerant to cow’s milk dairy so I like to serve mine with a small amount of goat or sheep’s fetta.

Cauliflower is a great vegetable, it is full of fibre and great for aiding the liver in detoxification. Chickpeas are a great source of vegetarian protein and are a great source of folate, iron and zinc. Also shown to improve blood glucose levels and lower cholesterol.
I really love the combination of cinnamon and chilli together and love to roast my cauliflower and chickpeas.

Zucchini is technically a fruit botanically, however considered a vegetable around the world. It can be eaten in raw or cooked form. It is rich in manganese and vitamin C and a good source of potassium, folate and vitamin A. Alone it doesn’t have a huge amount of flavour, however is very versatile and can be hidden into a variety of different dishes.
I enjoy snacking on zucchini if seasoned nicely or I usually grate and hide into dishes such as bolognaise.

Such a quick, simple and easy recipe to make during the week or on the weekend. Best part is, it is actually healthy, full of protein and holds together really well! Chickpeas have a mild flavour that is somewhat buttery which goes great with any toppings.

I really enjoy vegetarian meals a few days each week as they are super quick to prepare and I personally really like eating pulses and legumes. This meal is still filling and tasty but instead of adding chicken or beef I have used chickpeas.

Vegetarian dishes don’t need to be tasteless and are often nice for a mid-week dinner when you are time poor or feel like something a little lighter or different. Lentils are super easy to use and disguise well in a lot of dishes due to their mild flavour.

Spaghetti bolognaise is often associated with heaps of pasta and a very rich tomato based sauce often full of salt and sugar. I have created this version to include lots of vegetables, lentils, fresh tomatoes and tomato paste to keep it healthy and filling. Lentils are great for bulking up the dish to make it last longer as well as providing a vegetarian source of protein. It is recommended that you use a wholemeal spaghetti to gain the most nutritional benefit or using a gluten free option that is based on buckwheat or brown rice to keep this meal healthy.