The LAZY HEALTHY recipes everyone’s loving
If you’re after delicious, nourishing food without spending hours in the kitchen, this collection is for you. Here are seven of the top-rated recipes from my LAZY HEALTHY series so far—simple, satisfying and made for real life.
1. Pumpkin Halloumi Butter Bean Bowl with Hot Honey
Sweet, salty and seriously satisfying
Serves 2
400g butternut pumpkin cut in wedges and baked with a drizzle of extra virgin olive oil for 30-40 minutes
3 stalks kale leaves, stems removed, leaves torn
2 tsp garlic infused extra virgin olive oil
160g haloumi + extra virgin olive oil for the pan
1 tbsp pistachios
1-2 tsp hot honey
1/2 lemon
Yoghurt dressing:
1/2 cup greek or natural yoghurt
Juice of 1/2 lemon
2tbsp finely sliced fresh mint leaves
sea salt and black pepper
Prep: Bake a 400g piece butternut pumpkin as your prepped base for this meal. Bake a whole pumpkin if you want pumpkin to be your prepped staple throughout the week – this is such a good hack!
Heat frypan on medium, add garlic infused oil with kale and butter beans and cook for 2 minutes, then zest over about 1/2 tsp lemon into the pan. Season, toss and cook a further 2 minutes. Transfer to a bowl. Add haloumi pieces to the pan and cook until golden each side. Arrange warmed pumpkin in bowls and divide kale combo between them. Whisk ingredients for yoghurt dressing, with sliced mint and drizzle over top. Add haloumi pieces to bowls drizzle with hot honey, sprinkle with pistachios and serve.
2. Miso Eggplant Sesama Beef and Garlicky Greens
A flavour-packed dinner made easy
Serves 4
1 large eggplant, diced
1/4 cup extra virgin olive oil
1 tbsp miso paste
1 tbsp maple syrup or honey
2 tsp sesame oil
3 cloves, garlic minced
1-2tbsp grated ginger
500g lean beef mince
1-2tbsp soy or tamari – to taste
To serve: sliced green onion, chilli sauce, toasted sesame seeds
Greens:
4 cloves garlic, minced
4 cups baby spinach
4 cups torn kale leaves
Heat oven to 180C. Line a baking tray with greaseproof paper. Spread eggplant over the tray, drizzle with 3 tbsp evoo and toss. Bake for 30 minutes. Combine Remaining evoo, miso and maple in a jar and whisk. After the first 30 minutes of cooking, toss the eggplant in miso glaze and place back in oven for 10 minutes more. Whilst the eggplant cooks make the beef. Add sesame oil to a medium hot frypan with garlic ginger and beef and brown off the beef, tossing and breaking up the meat throughout, add 2 tbsp soy or tamari whilst cooking. Transfer to a bowl, cover and set aside. Cook the kale and spinach in the pan with leftover oil from beef and the 4 cloves minced garlic (immune loving it!!), for about 2 minutes so they remain vibrant. Cook the rice / noodles ready to serve. When every thing is ready, divide rice/noodles between bowls and top with beef, eggplant, greens and finish with a sprinkle of sesame seeds and spring onion.
3.Fibre Charged Green Minestrone
A bowl of green goodness
Serves 4
3tbsp extra virgin olive oil
1 leek, halved lengthways and finely sliced
4 cloves garlic, finely sliced
3 stalks celery, finely diced
2 zucchini, quartered lengthways and chopped into pieces
2L good quality chicken stock (Used San Elk Organic Chicken Stock) or broth
1x 400g tin chickpeas, rinsed and drained
1x 400g tin cannellini beans, rinsed and drained
125g short pasta, such as elbow (Used Olive Green Organics Gluten Free Elbows)
1 1/2 cups frozen peas
150g frozen beans
2 tbsp pesto (Used Roza Gourmet – always buy pesto from fridge, shelf stable ones aren’t usually flavoursome)
4 tbsp finely grated parmesan
Sea salt and black pepper
4. Slow Roasted Tomatoes with Tomato Butter Bean Whip on Crunchy Sourdough
The ultimate lazy lunch
Serves 4
8 roma (egg) tomatoes, halved lengthways
1 tbsp extra virgin olive oil
2-3 tsp balsamic vinegar
2tsp coconut or raw sugar (optional but worth it)
2 slices sourdough per person
Ricotta bean whip:
1 cup ricotta (220g)
1 clove garlic
1x 400g tin butter beans, rinsed and drained
Opt: lemon zest and juice
sea salt and black pepper
Heat oven to 150C and line a baking dish with greaseproof paper (You don’t have to, but the sticky crispy balsamic combo is annoying to get off after). Lay tomatoes, cut side up into the tray. Don’t overlap them at all, you want their surface area exposed to the heat so they can dehydrate as they cook. Drizzle with extra virgin olive oil, balsamic, season with salt and then sprinkle lightly with the coconut sugar (optional – but worth it to cut through the acidity of the tomato). Place in the oven to bake on the low heat for 90 minutes. Check throughout to ensure even cooking. Whilst the tomatoes cook, make the ricotta and butter bean whip. Add all ingredients to a food processor and blitz until creamy. When ready to serve, toast the sourdough, top with butter bean ricotta whip and add 2 halves of the roma tomatoes to each slice of toast. Finish with freshly sliced basil leaves another hit of salt and pepper and tuck in. *Cooked tomatoes store up to 1 week, whip up to 3 days*
5. Tahini Cinnamon Apple Crumble Bars
A wholesome sweet treat worth making
Serves 12
Dairy Free : Vegetarian
Crumble layer:
1/3 cup extra virgin olive oil
1/3 cup maple
1 egg
1 1/2 cups rolled oats
3/4 cup spelt flour
1/2 cup almond meal
1 tsp ground cinnamon
1/2 tsp baking powder
Apple layer:
2 apples, cored and diced small
1 tsp ground cinnamon
1 tbsp maple syrup
1 tbsp tahini
1 tbsp lemon juice
Heat oven to 175C and line a 20x20cm baking tin with greaseproof paper. Whisk together extra virgin olive oil, maple syrup and egg in a large mixing bowl. Add oats, spelt, almond meal, cinnamon and baking powder and mix. In a separate bowl toss diced apple with cinnamon, maple syrup, tahini and lemon juice. Spread 2/3 of the oat mix into the base of the tin and press down lightly. Then add the apple mixture over the top. Crumble the remaining oat mixture over the top of the apple (in small pieces is best) and press all down lightly. Bake in oven for 35-40 minutes, or until the top crumble is lightly golden. Cool completely in the tin before slicing. Store up to 2 days in an airtight container or up to 5 days in the fridge.
6. Chicken Broccolini Chickpea Caesar Salad
A fresh take on a classic Caesar
Serves 3
6 chicken thighs, deboned
2 tbsp extra virgin olive oil
1 1/2 tsp dried oregano
200g (approx 3 slices) stale wholemeal / sourdough bread
2 bunches broccolini, trimmed + cut in 3rds
2 tbsp grated parmesan
80g crunchy chickpeas
1 cos lettuce, trimmed + cut in 3rds
Dressing: (some now, some for later)
1 cup natural / Greek yoghurt
3 anchovy filets
2 tsp dijon mustard
1 garlic clove
Arrange chicken thigh on oven tray, drizzle with 1tsp olive oil, sprinkle with oregano, season with s+p and bake in 200C oven for 20 minutes. Slice bread into small croutons, spread on oven tray, drizzle/spray with 3 tsp olive oil, season, toss spread out evenly and bake in oven 5-8 min (check so they don’t burn), then transfer to a bowl. Trim and then cut broccolini in 3rds, spread on oven tray, drizzle with 2 tsp olive oil, toss, grate parmesan over the top. Bake 5-6 minutes. Blend ingredients for the dressing together with a pinch of salt. Rest then slice the cooked chicken into pieces. Toss together lettuce, broccolini and half the croutons with dressing to taste in a large bowl. Add the chicken and chickpeas and toss again. Divide between bowls, add extra parmesan and croutons to finish and tuck in.
7. Hot Smoked Trout White Bean Potato Salad
Creamy, fresh and packed with flavour
Serves 4
400g small white potatoes, halved
1x 400g tin cannellini beans, rinsed and drained
1x 400g tin butter beans, rinsed and drained
1/2 cup finely sliced fresh basil
3 tbsp finely chopped dill
3 tbsp finely chopped chives
3 Asian/green shallots, finely
3 tsp baby capers
Extra virgin olive oil
300g hot smoked trout, flaked
Sea salt and black pepper
Dressing :
1/2 cup natural / Greek yoghurt
4 tsp grated horseradish
Zest of 1 lemon
2tbsp lemon juice
Cook white potatoes until tender, cut into quarters and cool completely, preferably overnight in the fridge. Add potatoes to a mixing bowl with butter beans, cannellini beans, basil, dill and half the chives, capers, and shallots and give it all a splash of extra virgin olive oil. Season and toss. Make the dressing by whisking together all ingredients, then pour over the salad and toss again. Divide between bowls and top with flaked trout. Give it another squeeze of lemon, a good crack of black pepper and garnish each with the remaining chives.
