Lentil Bolognese

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 🙂


  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/2 eggplant, cubed
  • 2 small/1 large carrot, grated
  • 1 courgette, grated
  • 2-3 handfuls baby spinach leaves, roughly chopped
  • 1 can Ceres Organics Lentils, drained
  • 1 bottle Ceres Organics Tomato & Basil Passata (alternative is 2 cans of chopped tomatoes and you probably won’t need the 1/2 cup water)
  • 1/2 cup water
  • 1 packet Ceres Organics Quinoa Rice Fusilli
  • 2 tsp of each: basil, oregano, parsley
  • Salt and pepper, to taste
  • 3 tbsp coconut oil
  • 1 cup cheese, grated



  1. With coconut oil, soften onion and garlic in a pan, on low-medium heat. Set aside
  2. Add more coconut oil. Fry eggplant, carrot, and courgette on medium-high heat until cooked
  3. Add lentils and re-add onion and garlic. Mix and cook for 2 minutes
  4. Add herbs, salt and pepper to taste
  5. Add full bottle of passata, then fill with 1/2 cup (ish) of water, swish around to get the rest of the tomato from the sides, and add that in too
  6. Lower heat and simmer for 30 minutes
  7. Cook pasta according to packet instructions, when finished add a bit of coconut oil to keep pasta from sticking together
  8. Serve with fresh spinach leaves (or add to sauce if you prefer your spinach cooked) and cheeeeese!



– The Stuffed Unicon


Beef Lentil Lasagne

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.

I used Explore Cuisine green lentil lasagne sheets that came in my monthly I Am Co subscription boxes. When cooked properly, they pretty much taste like the real thing!

When I crave lasagne, all I really want is some pasta, meat and cheese. So it’s pretty easy to make a healthier, lighter version that satisfies my cravings. Hope you like it too!


  • Explore Cuisine green lentil lasagne sheets, or similar
  • Olive oil
  • 400-500g premium beef mince
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, grated
  • 1 courgette, grated
  • Handful mushrooms, finely chopped
  • 2 cans chopped tomatoes
  • Basil, oregano, or other dried herbs of your choice
  • 1-2 cups grated cheese (to your liking)
  • Salt and pepper to taste


  1. Preheat the oven to 180C
  2. In a pan with olive oil, brown the mince on a medium heat, then remove
  3. Add a little more olive oil to the clean pan and soften the onion for 5 minutes
  4. Add garlic and fry for a minute or so
  5. Add carrot, courgette and mushrooms
  6. When the vegetables have softened, put the mince back in
  7. Add herbs, salt and pepper, and canned tomato
  8. Simmer for 20-ish minutes
  9. Layer uncooked lasagne with the meat mixture
    • I did 3 layers of lasagne sheets, with cheese on the second layer
  10. Add cheese on the top
  11. Bake for 40 minutes on normal bake setting, then 10 minutes on grill to get the cheese golden brown
  12. Serve (I put mine on top of a bed of spinach coz spinach = life)


Enjoy 🙂

– The Stuffed Unicorn

Frittata Breakfast Prep

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.

Serves 5


  • 10 eggs
  • 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


  1. 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!
  2. 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)
  3. Season with salt, pepper, and any herbs/spices you like. I used a chilli lime sea salt and mixed herbs
  4. In a separate bowl, add the eggs (and milk if using, I leave this out), whisk then add a bit of salt and pepper
  5. Line a baking dish with baking paper
  6. Combine the vegetables with the beaten eggs
  7. Bake in the oven for 30-45 minutes, or until the top is a nice shade of golden brown


– The Stuffed Unicorn

Millet Porridge with Butternut and Courgette

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


  1. Preheat your oven to 180C while you prep your veggies
  2. Toss your butternut with cinnamon (and coconut oil if you want) and bake in the oven for approx 30 minutes
  3. Place the millet and 2 cups of liquid in a pot on a medium-high heat
  4. Bring to the boil, then reduce to a simmer
  5. Add the grated courgette and honey
  6. Stir occasionally while the millet cooks (10-15 minutes, longer if you want it really mushy)
  7. Add more liquid if you want a more watery consistency
  8. Add the butternut when cooked and mix through


– The Stuffed Unicorn

Chicken Vege Meal Prep

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.

Makes 4


  • 4 chicken thighs
  • 2 tsp honey
  • 4 tbsp soy sauce/tamari/coconut aminos
  • 1 garlic clove
  • 2 medium sized kumara
  • 2 courgettes
  • 2 capsicums
  • 1 small-medium eggplant
  • 2-3 carrots
  • Olive oil
  • Salt, pepper, mixed herbs, rosemary


  1. 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.
  2. Pre-heat your oven to 180C
  3. Chop all the veges into cubes, place on a baking tray, mix with olive oil and seasonings
  4. Bake veges for 30-40 mins or until cooked through
  5. Divide the veges into 4 containers
  6. Pan fry the marinated chicken thighs with a little oil for 20 mins or until cooked through
  7. Place one thigh in each container, wait till it cools down before putting the lid on and placing in the fridge

SO EASY! And yum 🙂 enjoy!

– The Stuffed Unicorn


Mid-week Stirfry (Vege option)

Picture this: it’s a weekday evening, you’re hungry, and you can’t be bothered cooking.. WAIT! You can make a healthy dinner super quick!

This mid-week stirfry is sooo easy and delicious, it even got the tick of approval from the other half (who is obsessed with burgers and pizza!).

I made this one with beef, but you can sub it with anything – chicken, pork, tofu, etc etc

(Serves 2 plus maybe leftovers for lunch)

  • 300g beef schnitzel
  • 1/4 purple cabbage
  • 1 capsicum
  • 1 carrot
  • 1 courgette
  • 1 kumara
  • handful spinach
  • Soy sauce/tamari sauce/coconut aminos – to taste


  1. Cube the kumara, toss with olive oil, salt and pepper, and roast at 180C while you cook everything else (20-30 mins or until soft)
  2. Thinly slice the rest of the veges and meat/whatever
  3. Pan fry your protein of choice on a high heat with a little oil (I use coconut), then remove and set aside
  4. Add the capsicum, carrot and courgette, fry on a medium-high heat with more oil if needed
  5. When the veges have softened, add the cabbage and sauce, continue cooking for 5 minutes
  6. Add the spinach, kumara, protein and a bit more sauce (if needed) at the very end


Enjoy 🙂

– The Stuffed Unicorn


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…