Yummy Healthy Dessert That Feels Super Indulgent
As I continue on my quest for healthy goodness I am determined that I will not compromise taste or completely give up on dessert. I flipping love fruit but sometimes I want something a bit more substantial to satisfy my (very demanding) sweet tooth! Cue this little number – super tasty and fully of goodness 🙂
- 2 Berry oatcakes ( I use Nairns gluten free)
- 5 tbsp Soya yoghurt
- Handful of blueberries or blackberries
- 4 Strawberries
- 1 tbsp grated Dark chocolate or dark chocolate chips
- Crumble the oatcakes
- Mix the blueberries or blackberries into the yoghurt
- Dice the strawberries
- Layer the prepared ingredients and the dark chocolate as desired
- Grab a teaspoon (smaller spoon makes me feel like I’m eating more) and dig in!
Baked Red Peppers Stuffed With Goodness
These. Are. Yummy. Fact. AND they’re super full of nutrients to make your body smile from the inside out!
Since embarking on a quest for healthy goodness at the beginning of April one major thing I’ve noticed (probably very belatedly compared to everyone else) is how many cheeky little unhelpful added extras there are to food that I had thought was pretty good for me! I’ve certainly discovered the value (and reaped the results) of cooking from scratch using only the good stuff! It took a fair amount of scouring food labels at the start but I’ve started to work out what is literally what it says on the tin and what is actually a chemically or sugar enhanced flavour. And my tastebuds can now certainly notice the difference!
The problem is, you don’t want to sacrifice flavour (I wouldn’t have the willpower to anyway!) in pursuit of nutrition or it will make you miserable and simply crave the taste of sugar and fat. So I started to experiment a little bit with foods I know are full to the brim of nutrients and other goodness, and to come up with meals that taste yummy, are within my price range and that I can prepare in bulk to freeze in my trusty tupperware.
These are my current favourite (recipe below) but my meal prep also includes yummy, filling and crazy healthy stir frys and super food salads amongst others for lunches to take to work.
- 6-8 Red bell peppers
- 800g Lean turkey mince or lentils
- 100g Quinoa
- 400ml Carton of passata
- 400ml Can of mixed pulses
- 175g Can of sweetcorn
- 2 Sweet potatoes
- 150g Butternut squash (optional)
- 2 Cloves garlic
- 1 Onion
- Oregano (fresh or dried)
- 50g Kale, Spinach or a mixture of the two
- Lemon juice
- Preheat the oven to 180°C
- Put the quinoa into a pan of boiling water for 15-18 minutes until cooked, then drain the water.
- Chop the sweet potatoes (and butternut squash if you have it) into small chunks (about 1cm big) then place them onto a baking tray lined with greaseproof paper. You don’t need any oil – promise! Don’t put them in the oven just yet – that comes a little later.
- De-seed and halve the red bell peppers (if using for meal prep you need to halve them to fit into tupperware – if you’d prefer them whole like in the picture then go for it – the recipe is the same!) and place them on a baking tray with the inside facing upwards. Again, no oil needed.
- Chop the onion and garlic, then pop them into a frying pan on a medium-high heat with about 2 tablespoons of lemon juice for a couple of minutes
- If you are using meat add in the turkey and stir until cooked
- Add in the oregano
- Add the passata, mixed pulses, sweetcorn (and lentils if using) and stir for a few minutes
- Finally add the cooked quinoa and kale/spinach for a few minutes and stir well
- Spoon the cooked mix into the prepared bell peppers
- Place the baking trays with the bell peppers into the oven along with the baking tray of sweet potato and butternut squash.
- Cook for 30-35 minutes.
- Leave everything on the baking trays to cool for a couple of minutes then transfer the bell peppers to plates or tupperware.
- Add the baked sweet potato and butternut squash.
Since I started living with boys it has been my personal mission to attempt to introduce a little bit of greenery to their meat (I mean; meals). This salad is now known as the ‘MAN SALAD’ and is just about one of the only leaf-based dishes that the boys deem fit to enter their stomachs. I love it – it’s full of nutrients and little blessings for my insides, which slots quite nicely into my quest for healthy goodness. I personally mix and match whatever I have in the fridge and store cupboard, but the items with the * are the ones which the boys say make it MAN SALAD worthy.
- Spinach, kale, lettuce or a combination of the three (make sure to chop or tear the leaves as more enzymes are produced – good stuff!)
- Sliced plum, strawberries, blueberries, grapes or a combination of all of them *
- Baked sweet potato chunks (literally chop sweet potato into little chunks, bake it in the oven for 40 minutes at 180 degrees Celsius and voilà! No added fat, salt or other nasty stuff needed!) *
- Red bell pepper
- Cherry tomatoes
- Pine nuts
- Cashew Nuts (raw and unsalted) *
- Desiccated coconut *
- Mixed seeds (I use pumpkin, sunflower, sesame, flax and whatever else comes in the mixed seed pots I buy) *
- Grated lemon zest *
I don’t ever feel hungry after eating this (in fact; quite the opposite) but if you wanted extra protein or to bulk it out you could add turkey breast, tuna, hard boiled egg or a can of mixed beans (red kidney, black eye, borlotti, baby green lima and pea navy are my choice!)
You can check out more yummy healthy recipes here if you fancy it!
To be honest, this is pretty adaptable so just add in whatever tickles your fancy! It can be vegan, fat-free, gluten-free, dairy-free, nut free (you get the picture)….pretty darn good ey?!?
I am very much on a budget so it’s often cheaper to choose certain ingredients over others (for example beans rather than turkey and whatever veg is on offer or in season). Buying frozen vegetables is also cheaper than fresh and they tend to retain more nutrients; win! I buy Fairtrade where possible if I’m not buying local – sometimes a teensy bit pricier but SO worth it to ensure fair working conditions for those who produce it. Add in as much variety as possible of veg – the more colours you use the more nutrients you’re adding (it’s ALL about ‘eating the rainbow’)!
This truly does fill me up and I regularly eat it for lunch. I usually make enough for at least 8 meals and freeze them ready for the week. That way I can alternate them with other meals I’ve pre-prepared and frozen so I don’t feel like I’ve eaten exactly the same thing every day (which, let’s face it; no one wants to do!)
Simply use lemon juice to fry off the onions and garlic then add your ingredients in whatever order you prefer, adding in lots of soy sauce and some coconut milk or passata to taste. I usually use 1 can of coconut milk or passata between 8 servings, but it depends on your preference and portion size really!
- Soy sauce (gluten free if needed)
- Lemon juice
- Coconut milk OR passata (sieved tomatoes) – make sure you buy 100% tomatoes – no added salt, sugar or other cheeky extras
- Turkey breast (diced) OR a can of mixed beans (red kidney, black eye, borlotti, baby green lima and pea navy are my choice!)
- Green beans
- Curly kale
- Red and/or green bell pepper
- Cherry tomatoes
- Peas (I love petit pois)
- Pak choi
- Cashew Nuts (raw and unsalted)
- Desiccated coconut
- Mixed seeds (I use pumpkin, sunflower, sesame, flax and whatever else comes in the mixed seed pots I buy)
oooh and if you wanna see more tasty healthy recipes just click here 🙂