I am not a vegetarian. But I am LOVING veggie alternative meals right now! Healthy, packed with veggies, a little lighter for dinner, what’s not to love? Plus skip the cheese and it’s vegan (but WHY would you?!).
I made this with some Ceres Organics products – they are my fave brand right now! Not the cheapest options but guaranteed amazing quality. I also used their lentil bolognese as the inspiration for this – with extra veggies of course, which is just how I roll 😉
As with all of my recipes, you can change the veggies to suit your taste or just use whatever you have in the fridge! That’s what I do 🙂
DISCLAIMER: this is NOT a real, authentic lasagne. This is a slightly healthier alternative in order to satisfy the craving without overdoing it 🙂
Now that we have that out of the way… I love this lasagne because you can sneak in lots of veggies and it’s a lot lighter than your normal lasagne. Basically, it’s layer ‘pasta’ plus meat and vegetables and a little bit of cheese.
This is probably the healthiest frittata I’ve ever made/eaten. But that doesn’t mean it isn’t delicious! It’s the ultimate quick, easy and guilt-free breakfast prep. Make a big batch on Sunday, and have breakfast ready to heat up super quick all week.
The good thing about this is you can swap any of the veggies for absolutely anything else that you like, add milk, cheese, tomato sauce on top etc. Treat this as a base recipe and change it to suit your needs. It’s also a great way to use up leftover veggies in the fridge at the end of the week.
1/3 – 1/2 cup milk (optional)
3 cups vegetables, cubed
This could include capsicum, kumara, potato, courgette, carrot, onion, mushrooms, broccoli, cauliflower, spinach… anything!
I used half a large kumara, 1 each of courgette, carrot and capsicum, a small handful of broccoli and a few handfuls of spinach
Oil – olive or coconut
Salt, pepper, herbs of choice
If you are using kumara, potato or anything similar, bake for 30 mins first. If not, simply preheat your oven to 180C. I like to include some starchy veggies in my frittata!
In a pan on medium-high heat, add a bit of oil and soften your vegetables for 5-10 minutes (add spinach right at the end if using, it wilts super fast)
Season with salt, pepper, and any herbs/spices you like. I used a chilli lime sea salt and mixed herbs
In a separate bowl, add the eggs (and milk if using, I leave this out), whisk then add a bit of salt and pepper
Line a baking dish with baking paper
Combine the vegetables with the beaten eggs
Bake in the oven for 30-45 minutes, or until the top is a nice shade of golden brown
Ok so… it sounds gross. I know. BUT. It’s super yum! Millet has a delicate and slightly nutty flavour, paired with butternut and a bit of honey… Yum! You can’t really taste the courgette in this, it’s more to sneak in an extra serve of veggies.
I got a pack of millet in my monthly I Am Co subscription box (highly recommend!) and my mum reminded me that she used to make porridge out of it with pumpkin. I also recently saw a yummy oat porridge recipe that included grated courgette, so I decided to do a bit of a mashup and see how it turned out!
I know courgette and pumpkin are pretty savoury, but with the addition of milk (I used coconut), honey and cinnamon, it makes the perfect slightly sweet breakfast dish. Give it a try and let me know what you think!
Makes about 3 servings
1 cup millet
2 1/2 – 3 cups milk/liquid depending on desired consistency – I used half coconut milk half water
1 1/2 cups butternut squash, cubed (skin on if you’re adventurous!)
1 courgette, grated
2-3 tsp honey to taste
1 tsp coconut oil (optional)
1 tsp cinnamon
Preheat your oven to 180C while you prep your veggies
Toss your butternut with cinnamon (and coconut oil if you want) and bake in the oven for approx 30 minutes
Place the millet and 2 cups of liquid in a pot on a medium-high heat
Bring to the boil, then reduce to a simmer
Add the grated courgette and honey
Stir occasionally while the millet cooks (10-15 minutes, longer if you want it really mushy)
Add more liquid if you want a more watery consistency
It can be so hard to eat healthy at work when there’s usually so many takeaway places nearby! And bringing a sandwich can feel pretty sad. There is another way! MEAL PREP. Batch cooking a week’s worth of lunches the weekend before is quick, easy and it means you’ll have a healthy and delicious meal every day!
You can sub the chicken for anything (tofu would be perfect!), but in this instance chicken is my absolute fave to go with roast veges. You can use any veges here, it’s a great way to use up any leftover and sad looking ones rattling around in your fridge.
4 chicken thighs
2 tsp honey
4 tbsp soy sauce/tamari/coconut aminos
1 garlic clove
2 medium sized kumara
1 small-medium eggplant
Salt, pepper, mixed herbs, rosemary
Combine the honey and soy/tamari/aminos with a little water. Add sliced garlic. Place in a zip lock lock bag, add the chicken and leave to marinate.
Pre-heat your oven to 180C
Chop all the veges into cubes, place on a baking tray, mix with olive oil and seasonings
Bake veges for 30-40 mins or until cooked through
Divide the veges into 4 containers
Pan fry the marinated chicken thighs with a little oil for 20 mins or until cooked through
Place one thigh in each container, wait till it cools down before putting the lid on and placing in the fridge
My friend (hi Amy!) has convinced me to try Junk Free June, so I thought I’d add a few healthy weeknight meals for inspiration! This one takes less than half an hour to make, it’s DELICIOUS and satisfies a carb-lovers pasta craving without being too heavy and sickly. It’s also gluten-free and vegetarian.
My absolute favourite brand Ceres Organics does a gluten-free spaghetti made from quinoa and rice which isn’t gross (like a lot of gluten-free pasta) and is so filling!
I made my own basil pesto for this (which I will post once I perfect my recipe) but you can use whatever you can find at the supermarket.
1 packet Ceres Organics quinoa rice spaghetti (or another pasta of your choice)
1/2 packet feta (I used goat feta), chopped
1 punnet cherry tomatoes, halved
2 handfuls spinach, roughly chopped
1/3 cup (ish) basil pesto
Cook the pasta in salted boiling water according to the packet instructions
While the pasta cooks, prepare your pesto (if making your own)
Chop the feta, tomatoes and spinach
Drain the pasta
Mix in the pesto first, a bit at a time to get it evenly distributed
This is a favourite meal prep recipe of mine. It’s so easy to make on a Sunday afternoon before work, and 2-3 of them are enough for lunch (for a medium sized unicorn). I’m a huuuuge meal prep fan. It can be hard to eat healthy, especially in a corporate environment where there’s always someone going out for lunch. This way, you’ve got enough for the week and it really helps you stay on track.
The trickiest part is getting the caps to stay upright! The first time I made these, I used a flat oven tray and had to balance them against each other.. I now know better – put them in an oven dish and stuff them all in so they can’t move.
Here we go…
Olive or coconut oil
1/2 cup (uncooked) Rice/quinoa/whatever you have (I used 1/4 cup of black rice and 1/4 cup quinoa)
1/2 chopped onion
2 cloves chopped garlic
1 grated courgette
1 grated carrot
Big handful baby spinach/kale
1 can/cob corn (I used canned)
1 can black beans (or any beans you like)
1-2 cans tomatoes (depends on how much tomato you want)
Sour cream/avo/guac to serve
Cut the tops off the capsicums, remove the seeds and roast for 20 mins on 180C
Cook the rice/quinoa according to the packet instructions
Fry onion until soft on medium heat
Add garlic and fry for a few minutes
Add carrot and courgette, fry until soft
Add cumin, paprika, chilli flakes to your liking / any other spices you like, plus salt and pepper
Add the (drained and rinsed) canned beans and corn
Add the canned tomato – if you want more liquid you can add more canned tomato or just some water
Add the cooked rice/quinoa
Simmer for ~10 minutes (while you wait for the capsicums to cook)
Stuff the capsicums
Top with grated cheese (or not if you are dairy-free!)
Bake for 15-20 minutes or until the cheese is all melty and delicious
Serve with sour cream/avocado
Let me know what you think! Or if you try to make this yourself, post it to Instagram and tag @thestuffedunicorn so I can see 😀
Before I start, I thought I would introduce myself. Hi 🙂 I’m Julia. Lover of all things purple, edible, and of course, unicorns. Some people say that food is fuel, but for me, food is life. I’m always thinking about my next meal, and I eat to ENJOY rather than eat to stay alive. Food has to be fun, colourful and enjoyable!
Now, I must warn you, this won’t be a beautifully written blog. It will most likely be a brain dump of ideas and badly taken photos off my phone, but hey! It’s all about the food.
My aim is to put my own spin on recipes to make them either simpler, healthier or just a little different! I’m also keen on providing options for dairy free, gluten free or vegetarian unicorns. I’m just starting out, so my ideas might be a little all over the place for now but oh well, it’s all part of the process.