Easy vegetable pasta

Comparison is the death of joy and looking at what others are eating, their body shapes and their lives will only make you unhappy and exhausted. It causes you to lose your special shine because you feel less valuable based on a flawed system determining success and worth. You matter, just the way that you are. Gaining health, self worth, good self esteem, energy and happiness in your life is something that you deserve. 

If you want to be healthier then you need to take control of the aspects that you can control. It’s that simple. Don’t overcomplicate things and break your victim mentality through thought swapping. When you hear a negative comparison pop up in your head replace it with something that you are grateful for. If you repeat this three times a day for a week you will start to feel things change. Practice patience with yourself.

Everyone needs a good pasta in their arsenal. Whenever you eat something that is classified as an indulgence such as a pasta, not only can you substitute the pasta with a healthier option, but you can also load it up with as many veggies as possible to keep the balance. Eating more vegetables reduces the risk of chronic diseases and provides the body with vital nutrients to maintain homeostasis.

Serves: 4

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients:

• 2 teaspoons coconut oil

• 400 g cherry tomatoes, halved

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1 medium-size aubergine, cut into small cubes

• 2 cobs sweetcorn

• 1 cup vegetable stock

• 250 g buckwheat pasta

• salt

• 4 kale leaves, stalks removed and leaves torn

• zest and juice of ½ lemon

• 2 tablespoons nutritional yeast (or grated Parmesan)

• 2 tablespoons olive oil

• 1 handful fresh parsley leaves

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Heat the coconut oil in a medium frying pan over medium heat. Once the oil is hot, add the cherry tomatoes and sauté for 10 minutes. Add the paprika, oregano and aubergine cubes and stir well.

Remove the kernels from the sweetcorn by slicing down the length with a sharp knife. Add the kernels to the tomato mixture and stir well. Add the vegetable stock and bring to a simmer for 15 minutes.

Meanwhile, cook the pasta in a saucepan of salted water as per the packet instructions. Once ready, drain, reserving ½ cup of pasta water, and set the pasta aside.

When the sauce is ready after 20 minutes, add the pasta and gently mix in along with the torn kale leaves, lemon zest and 1 tablespoon of the nutritional yeast. If the sauce is too thick, add a splash of the reserved pasta water.

Serve the pasta in a bowl, drizzled with olive oil and a squeeze of lemon juice and topped with parsley and the remaining tablespoon of nutritional yeast.

Daily healthy smoothie

This smoothie is a very healthy one. It may take some getting used to as it isn’t overly sweet. That being said, I love it. You can train your palate to love anything if you just give it a chance. This smoothie is high in fibre and the plant-based protein keeps me full for longer. 

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Serves: 1

Preparation time: 10 minutes

Ingredients:

1 frozen banana, peeled 

½ cup fresh or frozen blueberries 

5 strawberries fresh or frozen

1 handful baby spinach

1 tablespoon chia seeds 

1 serving plant-based protein powder

1 tablespoon almond butter 

1 tablespoon barley or wheatgrass (optional) 

1½ cups coconut water 

2 ice cubes 

Instructions:

Place all the ingredients into a blender, and blend until smooth.  

Hint: Use organic pea protein if you have a sensitive digestive system as it helps with digestion.

-Melissa

Stuffed peppers with mint yoghurt dressing

This is a fun and healthy take on an old classic. It is such a hearty dish that always offers a beautiful pop of colour when you add it to your plate. Eating colourful food means more nutrients and health. You can get creative and try it with different spices and serve them as the main affair or as a side. It’s also a great do-ahead dish so you can grab a stuffed pepper when on the run.

Serves 2 as a main dish, 4 as a side

Prep time: 15 minutes

Cooking time: 45 minutes

Ingredients:

4 medium red or yellow peppers, tops cut off and saved for later, and seeds removed

Dressing

1 cup plain Greek yoghurt or coconut yoghurt

juice of 1 lemon

12 fresh mint leaves, finely chopped

2 tablespoons maple syrup or 2 teaspoons unrefined brown sugar

80 g goats milk cheese

salt and pepper

Filling

1½ cups spelt, cooked

1 cup vegetable stock

2 teaspoons coconut oil

2 shallots, finely diced

2 cloves garlic, finely sliced

1 teaspoon ground turmeric

½ teaspoon cayenne pepper

4 plum tomatoes, chopped

4 medium-sized courgettes, grated

2 teaspoons caper berries

1 tablespoon nutritional yeast

olive oil

1 handful fresh coriander or parsley leaves, chopped

Instructions:

Prepare the peppers and set aside. You want to keep them intact as you will be filling them later.

For the dressing, mix together all the ingredients in a small bowl until combined. Season to taste and set aside.

For the filling, cook the spelt as per the packet instructions, adding the vegetable stock to the water that you use to do so. Once ready, set aside.

Heat the coconut oil in a medium frying pan over medium heat. Add the shallots and sauté for 5 minutes until translucent. Add the garlic, turmeric and cayenne pepper and sauté for a further 5 minutes, stirring often. If it dries out, add a splash of water to help it along. Add the tomatoes and cook for a further 15 minutes, stirring every 5 minutes. Once the tomatoes have cooked down, remove the pan from the heat and add the courgettes, caper berries, nutritional yeast and spelt and fold through.

Preheat the oven to 180 °C.

Using a spoon, fill the peppers to the top with the tomato and spelt mixture. Drizzle with a little olive oil, making sure the sides get some oil too. Use your hands if need be. Pop the peppers onto a roasting tray and roast them in the oven for 10 minutes. Change the setting to grill and grill them for an additional 10 minutes, keeping an eye on them so that they don’t burn.

Serve with a big dollop of dressing, and a drizzle of olive oil, and top with the coriander or parsley

-Melissa