stonesoup — 5 ingredient recipes

25 Healthy One Pot Meals

Last year I took an online business course. One of the things I found super valuable was that we were encouraged to buy a book called ‘Strengths Finder‘ and take a test to discover what our strengths were.

Anyway one of my key strengths is that I’m a ‘futurist’. Which basically means I’m always thinking about the future.

Which wasn’t a huge surprise to me. I’ve been ‘dreaming’ of owning a little farm with a not so little veggie patch for years now. And I’m often thinking of my next meal while I’m enjoying the current one.

It was only natural that I started thinking about the concept for my next book well before the ink was dried on my contract with Penguin for ‘5 Ingredients 10 Minutes‘. As you can imagine there are loads of ideas floating around in my brain. But one of my favourites is ’5 Ingredients 1 Pot’.

So I was super excited when I got the following question from a ‘Coffee Kittie’, a Stonesoup email subscriber…

“I have a tiny kitchen (as in, no stovetop, and only a crockpot and mini-oven to cook with). Do you have recipes that are “one-pot” meals? I like to eat my foods all together for the most part to cut down on space and wash-up needs. I (a-hem) also have a tiny sink…”

So today I thought I’d share some of my favourite ‘one pot’ meals that have already appeared on Stonesoup.

AND ask your opinion…

What do you think of ’5 Ingredients 1 Pot’ as a concept for my next book?
Is it something you’d be excited about? Or do I need to keep my thinking cap on?

I’ve created a super quick 2 question survey for you to share your thoughts OVER HERE. Or feel free to answer in the comments below…

25 Healthy One Pot Meals

You may think of ‘one pot’ meals as things that take a long time to cook. But it isn’t really the case. So I’ve divided the list into ’15 minutes or less’ and longer cooking meals.

15 Minutes or less

1. Spiced Beef with Hummus

2. Pea & Pesto Soup

3. Cumulus Spiced Eggs

4. Bok Choy & Mustard Salad

5. Chorizo with Kale

6. Green Pea Curry

7. Shaved Snow Pea & Ham Salad

8. Simple Minestrone Soup

9. Ground Beef with Kale

10. Quick Sausages & Lentils

11. Chickpea & Feta Salad

12. Butter Beans with Bacon & Cabanossi

13. Rice & Greens

14. Tuna Pesto Pasta

15 Minutes +

15. Simple Fish Stew

16. The ‘Magic’ Sausage Supper

17. Chicken with Peppers

18. Anti-Cancer Mushroom Soup

19. Coconut Chicken with Greens

20. Sweet Potato & Red Curry Soup

21. Parisian Lentils

22. Black Pepper & Chickpea Curry

23. Cashew & Cauliflower Mash

24. Sausages with Mushies, 2 ways

25. Lamb Shanks with Prunes

SEE the recipe below…

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Lamb Shanks with Prunes

Lamb shanks are one of my all time favourite cuts of meat. One of the things I really miss since my Dad sold the farm is having access to home grown grass-fed lamb and home grown lamb shanks in particular. We used to joke that it was a shame sheep only had 4 legs!

If lamb isn’t your thing, see below for alternatives.

I like to keep things simple and just serve this on a bed of baby spinach leaves. But you could serve with mash, steamed rice or buttered pasta or add in a can of chickpeas if you prefer.

Enough for 4.
4 lamb shanks
4 red onions, quartered lengthwise
200g (7oz) pitted prunes
1 can tomatoes (400g / 14oz)
1 stick cinnamon, optional

1. Preheat your oven to 150C (300F).

2. Place lamb, onions, prunes, tomatoes and cinnamon, if using in a large casserole or cast iron pot. Cover with a can full of water (or 1 1/2 cups).

3. Cover with the lid or some foil and bake for 4-5 hours or until lamb is super tender.

4. Taste and season.

VARIATIONS
slow cooker – reduce water to 1/2 cup. Cook on auto for 10-11 hours or until lamb is tender.

vegetarian / vegan - I love large mushrooms slow cooked like this. Replace lamb with 4-8 large field or portabello mushrooms. Halve the water and cooking time.

different meat – anything that works well slow cooked such as osso buco, chicken drumsticks or marylands, beef short ribs, pork neck, lamb neck chops, pork spare ribs, duck legs. You’ll need to adjust the cooking times.

different fruit – I love prunes here. They’re not exactly the most glamorous fruit but they cook down into the sauce to give a hint of sweet richness without overpowering. And then there’s all that fiber. But you could use dried apricots or dried apples instead if you prefer.

fruit-free – replace prunes with baby carrots or parsnips.

Video Version of the recipe.

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5 ingredients 10 minutes cover image

Do you have a copy of ‘5 Ingredients 10 Minutes‘ yet?

No? Then what are you waiting for?

It’s inspired even my not-so-into-cooking brother to get into the kitchen!

For more details about my latest print book including some FREE sample recipes from the book go to:
www.5ingredients10minutes.com

With love,
Jules x

ps. I’d really love to know what you think… Is a book on ’5 Ingredient, One Pot’ recipes something you’d be interested in buying? Share your thoughts OVER HERE or in the comments below.

pss. I’ve recently been having a massive comment spam problem, so I’ve had to change the comments so that they will be moderated before being displayed. I’m doing this myself so it might take a little while for your comment to show up. Sorry but I will get there!

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Want Healthier Meals?
3 Ways You Can Makeover Dinner…

Editors Note: This is the first ever guest post to be published on Stonesoup! The words and photos are from my friends Kathryn & Lucy, authors of ‘An Honest Kitchen‘.

W e all have meals we love, the ones we look forward to, crave even – comfort meals. But so often these favourite dinners are neither healthy nor easy to prepare.

In the latest issue of An Honest Kitchen we’ve taken on the challenge to revamp some of the most popular meals around. Our Makeovers include the traditional roast, pasta meals, fish and chips, egg based meals and even tacos.

In the process we’ve deconstructed these recipes and uncovered a whole range of ways you can streamline the cooking and boost the flavour. Our Makeovers have more vegetables, more fibre, less salt and more nutrient complexity and variety.

And (of course) they’re still delicious.

3 Ways You Can Makeover Dinner

1. Add More Vegetables

We haven’t yet met a recipe which wouldn’t benefit from having just a bit more vegetable added:

• The easiest way to add more vegetables is simply to double the quantity of the vegetables given in any recipe you read (although you don’t need to do this with ours!)

• If you’re thinking about adding in different vegetables, then pay attention to whether the recipe uses relatively quick cooking veg, like zucchini, snow peas and spinach, or ones which take longer to cook, like carrots, pumpkin, beetroot and onions. It’s easier to add in vegetables which take a similar amount of time to cook.

2. If in Doubt, Add a Salad

If you don’t want to add more vegetables to your cooking, or are concerned there’s not going to be enough food, then serve it with a salad.

• A big green salad is easy to prepare, especially if you use a pre-made salad mix.

• One handful of salad is roughly equal to one vegetable portion, so use this to top up the vegetables in dinner.

• Season with a pinch of salt and some cracked black pepper and then squeeze over some fresh lemon juice, instead of using a richer dressing.

3. Change the Portions on Your Plate

If you look through food magazines or watch cooking shows you’ll notice the vast majority of meals are organised around the protein and grain foods. These foods then dominate our plates, with vegetables often added as an afterthought or forgotten entirely, not the best approach for good health.

• Try to boost up the vegetables in every meal, making them about half of the bulk of each meal.

• There’s no need to go “carb free”, but aim to make the grain or potato portion of your meal about a quarter of the bulk on your plate. Cook less of these foods and replace some of them with extra vegetables.

• Think about whether you need to reduce your portion of protein-containing foods like meat, chicken, fish, eggs and tofu. Aim for a piece of meat or chicken the size and thickness of your palm, or a piece of fish the size of your hand. As a general rule, make the protein portion of your meal about a quarter of the bulk on your plate.

Meal Makeover: Tomato, Rocket & Feta Omelette

From ‘An Honest Kitchen‘ by Kathryn Elliott and Lucinda Dodds.

Omelettes can be a great standby meal. However many recipes are served as is, with minimal vegetable. We decided to include omelettes in Makeovers, because there is a way to make them healthier, without adding any complication to the cooking.

Plus, being able to make an omelette means you can make a healthy dinner in minutes. A meal which is far, far quicker and better for you than takeaway.

To ensure you don’t end up with an omelette which is burnt on the bottom, while still being raw and runny on top, you need to pull the set edges of the omelette away from the outside of the pan, using a fork or spatula. They should come away easily, without sticking. You then slightly tilt the pan, so
that the uncooked egg runs into the empty space you’ve just created.

Serves 1

2 eggs
1 teaspoon dried oregano
Pinch chilli flakes
1 spring onion or 1/3 bunch of chives
1 tomato
20g feta cheese
2 handfuls rocket
1 slice wholegrain bread
2 teaspoons olive oil

Prep the ingredients: Break the eggs into a bowl. Add the oregano and chilli flakes and season with salt and pepper. Finely chop the spring onion and slice the tomato. Crumble the cheese. Wash the rocket. Put your bread in the toaster.

Whisk the eggs together.

Put a small frying pan on a medium-high heat and let it get quite hot.

Add the oil and swirl it around the pan, covering the base. Place frying pan back on the heat.

Pour the eggs into the pan, tilting it slightly so the eggs spread evenly.

Don’t stir. Leave the eggs alone while you count to five.

Using a fork pull one edge of the omelette into the centre. Tilt the pan so some of the liquid egg runs into the empty space. Do this 2 – 3 times, until there is no runny egg left.

Scatter over the vegetables and feta.

Fold one half of the omelette over the other using a spatula or fish slice

To serve: Tip the omelette onto a plate and serve immediately with the toast.

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FrontCover

Kathryn & Lucy

Kathryn Elliott and Lucinda Dodds are the authors of ‘An Honest Kitchen‘, a publication all about real food that’s good for you. Each issue of An Honest Kitchen is full of simple recipes, practical cooking information and healthy eating advice. Our latest edition, Makeovers, in which we revamp popular meals is available in e-format NOW.

www.anhonestkitchen.com.au/

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Do you make this mistake when combining flavours?

One thing I’ve found a little disappointing about being pregnant is that I haven’t had any really weird food craving. This probably sounds a little silly but I was secretly hoping to be stuck with the urgent need for ‘peanut butter and pickles’. Or something even more bizzare.

Early on in the pregnancy I did have a massive thing for fish and chips. Every time I was in Sydney I found an excuse to get takeaway from ‘The Fish Shop’ in Potts Point. But looking back, it was really the chips that were calling me. Yes, about the only thing I’ve been craving has been potatoes. Especially mash. Or champ (that’s mash with green onions). Or colcannon (mash with cabbage).

You’d never guess the ancestry of this baby on both sides is Irish.

More recently I’ve been on a bit of a red meat thing. So there’s been loads of steak and lamb. But this was more a feeling that I was getting tired and needed the extra iron (which worked amazingly well by the way) rather than a ‘craving’.

Anyway, I digress.

Recently I got a great question from a Stonesoup reader around combining flavours. David writes:

Would love to understand what flavours can be used/work with others and what should not be tried together so when I am trying to throw a dish together I can flavour it successfully and not just have a stab in the dark all the time. :)

Which is a great question but it did get me thinking that maybe there’s a mistake with this type of thinking…

So what’s the mistake?

Basically I think it’s a mistake to feel like you’re ‘having a stab in the dark’ when you combine flavours. Even if you’re super new to cooking. And especially if you’re new to the idea of not following recipes and starting to ‘throw a dish together’.

Think about it.

Even if you’re new to cooking, you’re not new to eating. Right?

All those years of having 3 meals per day have taught you some super important lessons. You know mostly which flavours taste good together. It may not be something you think about consciously, but the knowledge is there.

How do you avoid the mistake?

1. Back yourself.
If you were making a sandwich you’d know what flavours would work. Wouldn’t you?

So all you need to do is trust your instincts.

Or as I teach my students at the Stonesoup Virtual Cookery School… you need to follow ‘Clancy’s Law of Cooking’. Which goes something like…

“If you think something will taste delicious then it probably will.”

2. Study the classics.
The next step is to bring your ‘subconscious’ flavour combining knowledge to the front.

The best way to do this is to learn from the classics. There’s no need for you to be ‘reinventing the wheel’ every time you step into the kitchen.

And it just so happens that my ebook the ‘2-Minute Meal Plan‘ comes with a whole bonus ebook called ‘The 2-Minte Meal Plan Flavour Directory’ which is all about Classic Flavour Combinations.

2MMP Flavour Directory 3D Cover
The Bonus Flavour Directory includes:
* The 7 golden rules of flavour pairing.
* Classic flavour pairings.
* Flavour profiles & classic ingredients from around the world.

The bonus is only available when you purchase the ‘2-Minute Meal Plan‘.

2MMP Flavour Directory 3D Cover

To make sure you don’t miss out, go to:
www.thestonesoupshop.com/2mmp/

Green Curry Stir Fry

The idea for using Thai green curry paste as a sauce to season a stir fry came from my favourite food writer, Nigel Slater. To be honest I wasn’t sure it would be very good but as usual when I trust St. Nigel everything turns out much more delicious that expected.

Enough for 2-3
2 heads broccoli, chopped into little trees
450g (1lb) minced (ground) chicken
3-4 tablespoons green curry paste
2-3 tablespoons fish sauce
1 bunch basil, leaves picked & torn if large

1. Heat a little oil in a wok or large frying pan on a super high heat. Stir fry the broccoli until it is bright green and starting to soften but still a little crunchy. About 4-5 minutes.

2. Remove broccoli from the pan. Add a little more oil then stir fry the chicken until no longer pink.

3. Add back the broccoli, curry paste and fish sauce. Stir until everything is hot.

4. Remove from the heat. Taste and season with more fish sauce and curry paste if needed.

5. Serve with basil leaves scattered over.

VARIATIONS
different veg – any stir fry veg will work here. Try bok choy, chinese broccoli, any chinese greens really, broccolini, cauliflower, red capsicum (bell peppers), zucchini (courgettes), carrots, snow peas (mange tout), green beans or a combo of any of the above.

vegetarian / vegan – replace the chicken with 2-3 large handfuls of cashew nuts. And season with soy sauce or salt instead of the fish sauce. And make sure your green curry paste is vegetarian. Most brands are but good to check.

can’t find green curry paste? – most other curry pastes will be good but you’ll need to adjust the quantity depending on the variety. OR just go for a simpler stir fry and use soy, oyster or hoisin sauce instead of the curry paste.

no fish sauce? – season with salt OR use soy sauce instead.

different meat – replace chicken with minced (ground) beef, pork or turkey. You could also use sliced meat instead of the mince if you prefer.

more substantial – serve with roast cashew nuts and steamed rice on the side.

Video version of the recipe.

With love,
Jules x

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Can Chocolate for Breakfast be Healthy?

The other day my cousin-in-law, Moira, posted a super cute picture on Instagram of my cousin Josh and their son Dan with the comment ‘Wondering if hot chocolate at breakfast time is a bad idea…’

If you’re like most people, you’re probably thinking that Moira is right and chocolate for breakfast isn’t so healthy.

But I beg to differ.

You see I’ve been reading (and cooking from) Sarah Wilson’s brilliant new ebook, the “I Quit Sugar Chocolate Cookbook“.

Earlier in the year, I interviewed Sarah about her personal journey ‘Quitting Sugar’. If you missed it, you can listen to the audio interview over here. So I was super excited when she announced she was pulling together an I Quit Sugar Chocolate Cookbook and jumped at the chance to contribute a recipe.

While my tastebuds have been having loads of fun exploring the recipes, I haven’t been feeling guilty about my creations. Firstly because I know that Sarah is super passionate about keeping things sugar, and especially fructose-free. But also because there’s some great information in the book on the health benefits of eating chocolate.

So today I wanted to share my favourite health benefits from the book, along with a chocolate recipe so healthy I’ve been enjoying it for breakfast…

5 reasons to eat more chocolate.

As Sarah keeps reminding you throughout the book, the benefits related to eating chocolate come from cocoa especially raw cocoa in its pure form. So we’re talking either using raw cocoa powder or dark chocolate with as little sugar as possible.

1. Slows the aging process.
Raw cocoa contains powerful antioxidants called ‘polyphenols’. It has nearly twice the antioxidants of red wine and up to three times the antioxidants of green tea. These antioxidants protect your body from harmful chemicals. They also help slow age-related decline in nitric oxide production which apparently is a good thing.

2. Boosts your mood.
As most chocolate lovers know, eating chocolate can make you feel better. The good news is that studies are confirming regular cocoa intake can result in significant improvements on certain aspects of mood, including calmness and contentedness.

3. Slows the growth of cancer cells.
As I mentioned last year, antioxidants and other compounds in dark chocolate help slow the growth of cancer cells. So a little dark chocolate is a good thing, but apparently the milk solids in milk chocolate cancels out the benefits. So stick to 70% cocoa solids or higher.

4. Reduces the risk of stroke.
This Swedish study found that increased chocolate consumption reduces the incidence of stroke among men. Interestingly, most of the chocolate used in this study was milk chocolate.

5. Helps keep you leaner.
I love the findings of this study in San Diego. People who consumed chocolate more regularly had a lower BMI than those who ate chocolate less frequently.

Keen for more chocolatey goodness?

See the details of Sarah’s NEW Chocolate eCookbook over HERE!

Chocolatey Coconut Granola

Adapted from the ‘I Quit Sugar Chocolate Cookbook‘ by Sarah Wilson.

If the thought of chocolate for breakfast gets you excited, I highly recommend starting with this granola. It’s seriously delicious served on top of home made natural yoghurt or coconut yoghurt. And in case you’re wondering, I have chia seed bran in the bottom of the glass in the photo above.

Sarah uses rice malt syrup to sweeten many of her recipes. Most good health food stores will stock it, but you could use honey instead. I really love the flavour of rice malt syrup, it’s not super sweet and has a lovely malty slightly carameley flavour. I also love that it’s a natural ingredient produced from brown rice.

75g (3oz) butter or coconut oil
3 tablespoons rice malt syrup
30g (1/3 cup) cocoa powder, preferably raw
150g (5oz) coconut flakes
250g (9oz) chopped nuts

1. Preheat your oven to 150C (300F).

2. Melt butter or coconut oil in a small saucepan. Add rice malt syrup and cocoa powder. Stir.

3. Combine coconut and nuts in a bowl. Stir in the cocoa syrup mixture until the flakes are just coated.

4. Spread mixture on a baking tray. Bake for 25-30 minutes, stirring every 10 minutes or so. Stop when the coconut is well browned (which can be difficult to tell through the cocoa) or everything tastes roasted and yummy.

5. Cool and transfer to an airtight container. Will keep for a few months at room temperature.

VARIATIONS

optional additives – Sarah also includes cinnamon (1 teaspoon), chia seeds (2 tablespoons) and cocoa nibs (2 tablespoons) in her recipe. So feel free to add in any or all of these. But honestly I prefer this simple 5 ingredient version.

different nuts – I used brazil nuts and pecans but feel free to use any nut you like.

different sweetener / no rice malt syrup – If you can find rice malt syrup or aren’t interested in investing in a new sweetener, feel free to use honey instead. Glucose syrup or dextrose could also be used. Or if you have stevia in the house that’s another option.

vegan – make sure you use coconut oil instead of the butter.

nut-free - if you’re catering for nut allergies, you could replace the nuts with extra coconut (just double the amount of coconut and skip the nuts) or use a combo of coconut and seeds such as pumpkin seeds and sunflower seeds – whatever you feel like.

Video version of the recipe.

Looking for more healthy chocolate recipes?

Then I recommend checking out the ‘I Quit Sugar Chocolate Cookbook‘. You’ll find plenty of ideas healthy enough to have for breakfast and more ‘treaty’ options.

Sarah is fan of ‘exotic’ ingredients such as chia seeds and rice malt syrup. So if you’re not interested in expanding your baking ingredient arsenal, the book probably isn’t for you. Although by using the following substitutions, you will be able to make 66 out of the 74 recipes in the book.
* Honey = rice malt syrup or stevia
* Regular cocoa powder = raw cocoa powder
* Butter = cocoa butter or coconut oil
* Just skip it = chia seeds or cocoa nibs.

For more details of healthy chocolatey goodness go to:
www.sarahwilson.com.au/chocolate-cookbook/

With love,
Jules x

ps. The links to Sarah’s ebook above are affiliate links. So if you do choose to buy, you’ll be supporting the Stonesoup business, which I appreciate deeply.

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How to cope with different taste preferences or allergies without cooking separate meals

A little while back I got a great question from Kelsey, a Stonesoup reader.

Kelsey writes…

Okay, so I live with my boyfriend, and I really enjoy eating healthy (spinach, avocados, beets and goat cheese, etc.) but my boyfriend is really just interested in the meat and carbs in any meal!

He won’t eat it if there’s no substantial meat, and I have a hard time finding the budget + willpower to try and make us separate meals.

Any tips for balancing the two?

I LOVE this question!

Unless you’re cooking for yourself 100% of the time, I’m sure you’ve grappled with the ‘keeping everyone happy’ dilemma at some stage.

Even in my house, where we both love most food, there are times when my Irishman and I disagree on what’s going to be delicious. Especially when it comes to ‘Meat-Free Monday’ or eating fish.

So over the years I’ve developed some simple strategies to cope with this problem without having to cook separate meals. And the thing is, it isn’t necessarily as difficult as you’d think.

How to cope with different taste preferences or allergies without cooking separate meals…

1. Focus on commonalities.
The first and easiest solution is to find a meal that will please everyone. So ask yourself what does everyone like? Or what can everyone eat?

Part of the problem is that we tend to define allergies or taste preferences by what we ‘don’t / can’t’ eat. So this becomes the focus. Sometimes just changing the way you think about the problem can be enough to spark creative ideas for solutions.

2. Serve with different sides.
The next place I’d look for solutions is to find different ways to serve the main component of the meal so that it keeps everyone happy and satisfied.

So in Kelsey’s example, I’d serve her main ‘protein’ with steamed veg or a salad so she feels like she’s having a healthy meal. Where as for her carnivore, I’d serve the protein with something carb-focused like the butter beans below to keep him happy.

Or say it’s curry night. Kelsey might like to serve hers with some grated raw cauliflower (cauliflower ‘rice’) and steamed rice for her carnivore.

3. Choose a different ‘protein’ or main event.
I find this one particularly helpful for catering for vegetarians or vegans.

So the carnivores will get their chicken, steak, fish or whatever. And the vegetarians will have some grilled halloumi or omelette, or for a more vegetable focus pan fry some mushroom ‘steaks’ or eggplant ‘steaks’. Then just keep all the accompaniments veggie friendly and everyone is happy.

4. Adjust the quantities / ratios to suit.
This may not be helpful in the case of allergies. But when it comes to taste preferences, especially around health, tweaking the quantities can be really helpful.

For example, Kelsey might cook up 2 steaks and then rest and slice them. She might then mix up a green salad. Her carnivore would get a large serving of steak with a little salad. And Kelsey would have a lovely big salad with some chunks of avocado and a smaller amount of steak tossed in.

5. Free yourself from rigid recipes.
You know how I always include ‘variations’ at the bottom of my recipes? Well, the reason I do that is to open your mind to the possibilities that are out there. I want to empower you to ‘tweak’ the dish so it suits you and your situation.

And the thing is it doesn’t need to stop there.

I really believe the secret to catering for different tastes and allergies without turning yourself into a multiple-meal-making-machine is to develop the confidence and skills to free yourself from the constraints of rigid recipes.

And you know the best way to learn?

It’s to take baby steps.

And that’s where the blueprint or ‘template recipes’ in my ebook the ‘2-Minute Meal Plan‘ come into play. It includes 63 templates which will give you the confidence and skills to cook more creatively, while still having a basic recipe to follow.

For more details, go to:
www.thestonesoupshop.com/2mmp/

–

Sausages with Mushies, 2 Ways

To demonstrate how you can ‘tweak’ a basic meal to keep everyone happy, I’ve included 2 different ‘ways’ or options for serving.

In Kelsey’s situation I’d serve more of the mushrooms to her and pop everything on a bed of baby spinach or other leaves. To keep her carnivore boyfriend happy I’d give him the larger share of the sausages and less mushrooms and toss in a can of butter beans or chickpeas to serve.

If I were cooking for a vegetarian and a carnivore I’d cook the mushrooms and sausages separately and then serve the beans and mushrooms and spinach for the vego option. And serve the sausages with the beans and mushies for the carnivore.

Enough for 2
4 tablespoons butter
4 sausages
4 large field mushrooms, sliced
4 sprigs thyme
2 large handfuls baby spinach OR 1 can butter beans (drained)

1. Heat half the butter on a medium high heat in a large frying pan. Remove sausage casings and crumble the sausage meat into the pan.

2. Cook, stirring and breaking up any large chunks of sausage meat for a few minutes or until sausage meat is starting to brown.

3. Add the remaining butter, mushrooms and thyme. Continue to cook, stirring every now and then until the mushrooms are tender and brown and the sausage meat is all cooked through.

4. Taste and season. Serve on a bed of the baby spinach, if using OR add the butter beans, if using, to the pan and cook for another few minutes or until heated through.

VARIATIONS
gluten-free – make sure your sausages are gluten-free or replace with ground (minced) beef or pork (about 450g / 1lb).

breakfast / higher protein – serve with a poached egg on top.

vegan – replace butter with olive oil and replace sausages with cooked lentils (about 450g / 1lb). Make sure you’re generous with the oil and you may like to splash in some sherry or other vinegar to add freshness to the lentils. The cooked lentils can be added after the mushrooms are cooked and just heated through.

vegetarian – replace sausages with lentils as per the vegan recipe. Use the butter.

paleo – serve with the spinach not the butter beans.

different greens – any washed salad leaves will work here. Or you could try wilted greens such as kale, collards, spinach or chard. Also lovely on top of a bed of steamed broccoli or broccolini.

different carbs – I’ve used canned beans because they’re super quick and relatively healthy. But you could serve on hot buttered toast, a bed of mashed potatoes, with cooked pasta or couscous or even steamed rice.

too dry – add in another good hunk of butter… don’t be shy :)

Video version of the recipe.

With love,
Jules x

ps. Wondering if the ‘2-Minute Meal Plan‘ will help?

Here’s how it’s already helped people just like YOU…

“It’s enabled me to improvise and trust my own instincts.”
Jo, 2-Minute Meal Planner.

“The template recipes are really helpful for thinking about cooking in simpler terms and finding inspiration.”
Allison, 2-Minute Meal Planner.

“Loved the “template” recipes. Biggest benefits: Flexibility! & less waste.”
Geralyn, 2-Minute Meal Planner.

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Are you making this meal planning mistake?

Whenever I talk to people about their frustrations with cooking, meal planning is always one of the most common responses.

How about you? Is meal planning something you’re happy with?

If your answer is ‘YES’ then skip down to the recipe below and I’ll see you next week.

If on the other hand your answer is a ‘NO’, meal planning isn’t a source of joy in your life. Then hang around.

Because I suspect you may be making this simple mistake…

What is the most common meal planning mistake?

Basically, it’s deciding what you’re going to cook in advance and then building your shopping list around that plan.

Having a set recipe list causes problems for many reasons. First, it takes a lot of time to plan in advance. And having a set list means you aren’t free to choose what looks best (or cheapest) when you’re out shopping. But the biggest problem is the lack of flexibility to cope with the changes that naturally come up with modern life.

It’s nearly impossible to predict that Wednesday is going to be the coldest February day on record and you’ll be craving a comforting bowl of soup, rather than the cool & light salad you had in the meal plan.

No wonder meal plans tend to get broken.

How do YOU avoid this mistake?

You just need to learn how to ‘reverse’ the process.

It may sound a little scary, but in practice it’s a really liberating way of approaching meal planning. And it’s actually much quicker and easier than traditional meal planning.

Looking for a revolutionary approach to ‘reverse’ meal planning and cook healthy food fast?

Well the ’2-Minute Meal Plan’ System can help!

In the ’2-Minute Meal’ Plan I’ll show you…

* How to reverse the meal planning process using the 2-Minute Meal Planing formula to work out how much food to buy.

* The easiest way to free yourself from the constraints of traditional recipes by using ‘template recipes’.

* The secret to making sure you NEVER have to eat a meal you don’t feel like.

* How to avoid the waste normally caused by a change in ‘plan’.

* PLUS! 63 NEW ‘Template’ recipes to use as a base and adapt to your tastes and ingredient availability! You’ll never feel like you’re eating the ‘same old’ thing again.

For more details, go to:
www.thestonesoupshop.com/2mmp/

Tuna Pesto Pasta

This recipe was something I discovered when I was home alone a few weeks ago. I felt like something super comforting yet light at the same time. Not always an easy brief to fill. I’ve made pesto based pastas and tuna based separately for years but the whole idea to combine the two was a new one for me. And I’m glad I got there. Better late than never.

The pesto brings lovely freshness and zesty flavour and the tuna provides subtle protein, which makes this dish great for anyone who is a bit hesitant about eating fish.

I’ve been experimenting with gluten-free pastas lately and have been pleasantly surprised with the results. I’ve found pasta made with quinoa flour gives excellent results. Of course feel free to use your own favourite pasta or see below for other options.

Enough for 2
150g (5oz) short pasta (I used gluten-free pasta)
5-6 tablespoons pesto
2 x 185g cans (2 x 6oz) tuna in oil, drained
2-3 handfuls baby spinach

1. Cook pasta in salted boiling water until al dente (see the packet for times).

2. Drain pasta and return to the pot. Stir in the pesto, tuna and baby spinach. Season and serve hot.

VARIATIONS
budget – increase the pasta to 250g (9oz) and reduce the tuna to one can.

fresh – serve with a squeeze of lemon.

vegan – replace the tuna with 2 handfuls cashews or other nuts and use a dairy-free pesto (just make regular pesto and skip the cheese).

vegetarian – replace tuna with fresh cheese such as ricotta or goats cheese.

grain-free / slow carb – replace pasta with cooked or canned butter beans or chickpeas or cooked quinoa – you’ll need about 300g (11oz) cooked legumes. Heat your beans / chickpeas in a little oil then stir in remaining ingredients.

paleo - pan fry sliced zucchini (about 3 medium) in a little oil until soft. Skip the pasta and stir the remaining ingredients into the hot zucchini.

Video version of the recipe.

With love,
Jules x

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