by Buffy Ellen
If there’s one thing I find many people struggle with, it’s figuring out how to eat healthily for dinner in the mid-week. You know the deal – you’re at work til 6pm, maybe 7, by the time you get home it’s 730 at a press, and the last thing you feel like doing is slaving over the stove for an hour. No, your stomach is ready for dinner now (actually an hour ago). So what to do on nights like these? Here are my top 3 tips for getting your mid-week meals sorted…
Using the above formula, your dinners might end up looking something like this:
Sunday: Batch meal Monday: Batch meal leftovers Tuesday: 15 min meal #1 Wednesday: 15 min meal leftovers Thursday: 15 min meal #2 Friday: 15 min meal leftovers Saturday: Out Doing the above means not only will you save time, you’re actually only cooking three times a week. If your batch meals serves triple your household, you’ll even have enough for a couple of lunches too.
This delish lasagne is one of my favourite batch meals. While it takes a little longer to cook than most of my recipes (hence why it’s perfect on a Sunday), the actual prep time is pretty much 20 minutes all up. Plus – anything goes! Yep, this recipe is perfectly crafted so you can use whatever veges are in season. No silverbeet? Try spinach or kale. Mushrooms all out? Carrots will do just fine. So open up your fridge, and book this one in for this week!
Eating seasonally with a weekly vege box
We normally buy our veggies from the local markets, taking a trip up there each Sunday morning. But lately I’ve been ordering the weekly vege boxes from Chantal Organics. Not only does it mean we’re eating seasonally, it’s also super convenient that it just turns up on our doorstep each week! If you’re wanting to make healthier dinners, but are pressed for time, then having a weekly box of fresh organic fruit and vege delivered is definitely something I recommend to reduce your work load. Here are a few other reasons I’m a big fan of veggie boxes…
The biggest concern people tell me they have about ordering a weekly vege box, is whether they’ll be able to use it all. Or if it will all end up in some brown gooey mess in the fridge three weeks later. The key is to have a bunch of recipes on hand, that are forgiving in terms of what ingredients they need to use. Which is why for all my recipes, I always include notes down below with substitution options. And why this lasagne is so perfect – because, it really is ALL IN!
I’ve made this version here with carrot, celery, and silverbeet – as that’s what came in my box that week. But you could use whatever vege you’ve got on hand right now. Zucchini, leek, mushrooms, eggplant, capsicum, would all work fab in the veggie sauce, and for the greens – spinach, kale, collard leaves or rainbow chard could be great subs for the silverbeet.
Back to our batch cooking concept – be sure to make enough of this lasagne for at least double what you need, ideally triple. That way you’ll have dinner for tomorrow night (or the one after), and you can either freeze the last portion for dinner in a few weeks’ time, or use for easy lunches during the week. You can thank me on Wednesday night, when you come home to this leftover deliciousness!
Enough from me, get yourself some seasonal produce, and try this All-In Veggie Lasagne this weekend. I’d love to see your trays of baked goodness over on Insta, so be sure to share your pics with the tags @begoodorganics and #begoodorganics so I can come find you. If you’re not on Insta, you can always share your remakes on my Facebook page too, over here.
Til next week, stay happy and well.
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Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.
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Vegetable Sauce1 tbsp coconut oil1 onion, diced2 cloves garlic, crushed/chopped2 c chopped veggies (e.g 1 carrot + 1 stalk celery)1 1/2 c diced tomatoes/passata1 tbsp fresh oregano/thyme/rosemary1/2 tsp sea salt1/2 c plant-based milk (almond, rice, oat, soy, and coconut will all work great here)1 tsp sweetener (coconut nectar/brown rice syrup/maple syrup all work great)
Tofu Ricotta275g tofu½ c plant-based milk 1c fresh basil2 cloves garlic2 tbsp lemon juice (1 lemon)1 tbsp white miso1 tsp sea salt1/2 tsp black pepper
1 big bunch silverbeet/spinach/kale (~250g), finely sliced
150g lasagne sheets
1/2 c grated vegan cheese
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
PS - the plates, linen and tableware I’ve used are from Citta Design.
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
This salad is EVERYTHING you love about summer – sweet pomegranate, fresh asparagus, creamy avo, crunchy hazelnuts, fluffy quinoa, all doused in the world’s best tangy balsamic vinaigrette. THE perfect summer salad!
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I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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