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


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