Frantic to Fantastic: Meal Ideas

Overnight Oats

Prep time: 5 mins then leave overnight

Place 1/2 cup rolled oats with 1 tbsp of chia seeds into a masons jar (like the one shown here) or a deep plastic container.

Add 1 cup of plant based milk (almond, oat or soya) to the oats and chia seeds, along with 1 tsp of honey or maple syrup.  Mix together.

You can add banana or blueberries too at this point - stir into the mix.

Place in the fridge and enjoy the goodness the next morning.

NOTE - you can also add cinnamon for a warming flavour if you'd prefer no honey or maple syrup.

Make-your-own Granola

Prep time: 5 mins

Cooking time: 21 mins

Makes 8 servings

Preheat over to 180 C / 350 F and line a large rimmed baking sheet with parchment paper

In a large mixing bowl, combine 4 cups of old-fashioned rolled oats, 1 1/2 cups of nuts and or seeds (I use pumpkin and almonds), 1 tsp salt and 1/2 tsp ground cinnamon.  Stir to blend.

Pour in 1/2 cup melted coconut oil or olive oil, 1/2 cup maple syrup or honey and 1 tsp vanilla extract.  Mix well until every oat and nut is lightly coated.  Pour the granola onto your prepared baking sheet and use a large spoon to spread to an even layer.

Bake until lightly golden (about 21 to 24 mins) stirring halfway.  The granola will crisp up as it cools.

Remove from the oven and let cool completely undisturbed (around 45 mins)

Top with dried fruit or chocolate chips if preferred.  Break the granola into chunks with a spoon or spatula and store in an airtight container at room temperature for 1 to 2 weeks.

Serve with yoghurt or enjoy on it's own!

Buddha Bowl

Prep time: 5 mins

Cooking time: 30 mins

Makes 2 servings

Preheat oven to 180 C / 350 F and place 1 tbsp coconut oil and a pinch of salt into a baking tray into the oven.

Prepare 1 sweet potato cutting into bitesize chunks.  Take the baking tray out of the oven and place sweet potato back into the oven for 30 mins.  Checking half-way through and giving them a shake.

Next, measure out 1/2 cup of quinoa and place into a saucepan along with 1 cup of vegetable stock - tip, cook like risotto rice and gradually add the stock.  Once the stock has been absorbed and the quinoa is cooked take off the heat.

This bowl has been prepared with salad leaves, cucumber, avocado, sun-dried tomatoes, kidney beans and pomegranate seeds.  Pull together with the cooked potatoes and quinoa and enjoy.

Butternut Squash Sauce with Pasta

Prep time: 10 mins

Cooking time: 1 hour

Makes 6 servings

Preheat oven to 180 C / 350 F.

Cut a large butternut squash in half and remove the seeds, along with the top and bottom of the squash.

Place on a baking tray, skin side down.  On the flesh of the butternut squash, score with a sharp knife and drizzle oil over both halves.  Place 3 cloves in each half (where the seeds were) along with a pinch of dried rosemary.  Place in the oven and cook for 45 minutes.

Once cooked the flesh can be scooped out with a spoon and placed into a food blender, along with the garlic cloves.  Add 2 cups of vegetable stock and black pepper to season.  Blitz the squash, which will form a thick sauce.

Boil 3 cups of pasta in salted water for 10 mins and then combine with sauce.  This dish is great as a dinner and then served as lunch leftovers the next day.  If you'd prefer to cook the sauce as a big batch, you can store the sauce in airtight containers in the fridge for 3 days.

Egg fried rice with veg

Prep time: 5 mins

Cooking time: 20 mins

Makes 4 servings

Place 1 cup of white grain or basmati rice into a saucepan with 2 cups of boiling water and cook for 10 mins.

In a wok, place 2 tsp of sesame oil.  Add 1 cup of mushrooms, 1 diced courgette and if you'd like a meat option cooked chicken. Add 1/2 cup frozen peas to the wok too.

In the wok, move the cooked veg to one side of the pan and add 2 cracked eggs. Mix the eggs on their own to make scrambled egg and then add to the veg mix.

The rice will be cooked once all the water has been absorbed and small bubbles of air start to form.  Add the cooked rice to the wok and mix with the other ingredients.  Add 1 tbsp of soy sauce and stir.

Serve immediately.

Salmon Teriyaki

Prep time: 5 mins

Cooking time: 20 mins

Makes 2 servings

This dish is one of our quick meal favourites; inspired by Itsu.

Place 1 cup of basmati or long grain rice into a saucepan with 2 cups of water to cook. This should take 10 mins to cook, the rice will be cooked when the water has disappeared and bubbles of air start to appear in the rice.

In a wok, place 1 tbsp of sesame oil and place your salmon fillets skin-side down first to cook.  They should take 10 minutes in total to cook, turning at 5 mins.  You'll see the pink turn a darker shade.

In a saucepan add 1 tbsp of sugar, 3 tbsp mirin, 3 tbsp soy sauce, 2 tsp of rice vinegar, 1 tsp cornflour and 20g or 4cm fresh root ginger grated.  Whisk to combine and place on the heat, keep stirring.  The sauce will thicken, then reduce and form a thick syrup.  Take off the heat once this happens.

Once the salmon and rice is cooked, plate up and pour the sauce over.  Garnish with spring onion and serve.

Deliciously Ella's Tomato, Lemon & Caper Pasta

Prep time: 5 mins

Cooking time: 10 mins

Makes 2 servings

Place 4 oz spaghetti into a pan with boiling water and cook for 8 minutes.

Chop 1 onion and 1 garlic clove. In a separate pan, fry the onion and garlic in olive oil.

Add the zest of 1 lemon and the juice to the onion and garlic.

Halve a pack of cherry tomatoes and add to the pan.  Continue to stir and add a small jar of capers.

Drain the cooked pasta and add to the tomato sauce.