Basil Pesto Pasta (GF + Vege)

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.IMG_2457

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


  1. Cook the pasta in salted boiling water IMG_4115according to the packet instructions
  2. While the pasta cooks, prepare your pesto (if making your own)
  3. Chop the feta, tomatoes and spinach
  4. Drain the pasta
  5. Mix in the pesto first, a bit at a time to get it evenly distributed
  6. Add the feta, tomatoes and spinach
  7. Add salt and pepper to taste


– The Stuffed Unicorn


Mexican Style Stuffed Capsicums (Vege)

My first recipe! Eek! Be nice to me 🙂

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.

Don’t do it like this. Use an oven dish!

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…


  • Capsicums
  • 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)
  • Cumin
  • Paprika
  • Chilli flakes
  • Grated cheese
  • Sour cream/avo/guac to serve


  1. Cut the tops off the capsicums, remove the seeds and roast for 20 mins on 180C
  2. Cook the rice/quinoa according to the packet instructionsSnapchat-1137805940
  3. Fry onion until soft on medium heat
  4. Add garlic and fry for a few minutes
  5. Add carrot and courgette, fry until soft
  6. Add cumin, paprika, chilli flakes to your liking / any other spices you like, plus salt and pepper
  7. Add the (drained and rinsed) canned beans and corn
  8. Add the canned tomato – if you want more liquid you can add more canned tomato or just some water
  9. Add the cooked rice/quinoa
  10. Simmer for ~10 minutes (while you wait for the capsicums to cook)
  11. Stuff the capsicums
  12. Top with grated cheese (or not if you are dairy-free!)
  13. Bake for 15-20 minutes or until the cheese is all melty and delicious
  14. Serve with sour cream/avocado

Easy peasy!

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 😀

– The Stuffed Unicorn

Behind The Unicorn

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.

Now, what to cook first…