A ‘Peek’ at My Plate

As someone who writes recipes for a living, I often get asked about what I eat in a typical day.

While I’m pretty sure I spend more time than the average person thinking and talking about my next meal, I definitely don’t spend more time actually cooking. Well except for days when I’m testing and photographing recipes for work.

So this week I thought I’d share with you what my plate looks like on a typical day…

mel & carlos green eggs-2
Mel & Carlos’ Green Eggs from ‘5 Ingredients 10 Minutes‘.

BREAKFAST

Breakfast is the meal where I’m most likely to ‘fall into a rut’. To avoid this I have a personal ‘rule’ of not eating the same thing for breakfast two days in a row.

My favourte breakfast is poached eggs with collard greens from the garden or baby spinach or kale. But I also mix it up with fried eggs or scrambled like the ‘green eggs’ pictured above.

When I’m not eating eggs I tend to go for home made yoghurt with oat bran or psyllium and nuts or home made granola.

simple minestrone-2
Simple Minestrone from ‘5 Ingredients 10 Minutes

LUNCH

In my slave-to-the-sourdough bread making days lunch would mostly be a sandwich. But since we started eating ‘mostly-paleo‘ a few years ago lunches have changed dramatically.

Now lunch tends to be a salad or a soup like the minestrone below. Quick, healthy things that would mostly deserve a place in my new print book ‘5 Ingredients 10 Minutes‘.

ginger beef stir fry
Ginger Beef Stir Fry from ‘5 Ingredients 10 Minutes‘.

DINNER

Dinner time is where things get creative and fun! But that doesn’t necessarily mean I spend hours in the kitchen after work. When I was writing ‘5 Ingredients 10 Minutes‘ we pretty much ate a 10 minute meal every night. And apart from dinner hardly taking any time to prepare or clean up after, we didn’t really notice a difference from a deliciousness or health perspective.

Dinners can be anything from a one pot stir fry like the ‘ginger beef’ pictured above, to a warm salad like ‘pork sausage with ratatouille’, to a big pot of chilli (vegetarian or otherwise), to the old reliable protein + veg or salad combo like ‘chicken with green beans and pesto’ or ‘lamb cutlets with white bean mash & tomato’. Endless possibilities.

simple minestrone

Simple Minestrone Soup

From ‘5 Ingredients 10 Minutes‘.

I love how the juices from the beans give this soup a dense soupy texture. They also add a rich slow cooked depth of flavour. You’ll think your adopted Italian nonna has been simmering the soup for hours rather than the quick 5 minutes you’ve actually allowed.

The recipe below gives instructions for a stove top, but there’s no reason you couldn’t whip it up in your work microwave. I’d skip the garlic and just pop the zucchini, beans, and tomatoes in a microwave safe container and nuke until it’s hot.

Enough for 2
1-2 cloves garlic, peeled & finely sliced
1 medium zucchini, finely sliced into coins
1 can tomatoes (400g / 14oz)
1 can cannellini beans (400g /14oz), or other white beans
4 tablespoons pesto, to serve

1. Heat a few tablespoons olive oil in a large saucepan.

2. Cook zucchini and garlic over a medium high heat for a few minutes, or until the zucchini is starting to soften.

3. Add tomatoes, beans and the juice from the cans. Simmer for another 5 minutes or until the zucchini is cooked through.

4. Taste and season.

5. Serve hot with pesto on top.

VARIATIONS
vegan / dairy-free – replace the pesto with a handful of torn basil leaves or some basil oil and a handful of toasted pinenuts.

different veg – replace the zucchini with cavalo nero or cabbage as per the note above.

more substantial – add a few handfuls of cooked short pasta such as penne or add a few handfuls of torn rustic sourdough or ciabatta – a great way to use up stale leftover bread.

tomato alternative
– replace the canned tomatoes with tomato puree or passata or commercial tomato pasta sauce, you’ll need about 1 1/2 cups.

Video version of the recipe.

5-Ingredients 10-Minutes is almost here!

5 ingredients 10 minutes cover image

It’s only a week until my new print book is published in the UK and 2 weeks until the official launch in Australia on the 20th March! It’s now available to PRE-ORDER from amazon.co.uk and bookdepository.co.uk (my favourite book supplier because they have FREE shipping anywhere in the world!).

More details over here:
www.5ingredients10minutes.com/

With love,
Jules x

ps. If you had problems viewing the ‘sample recipes’ from the book last week, Sorry! I (hope) I’ve fixed the problem…
You can check them out over here:
www.5ingredients10minutes.com/sample-recipes/

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{ 10 comments }

Miss Piggy March 5, 2013 at 7:35 pm

Looks like a great book – I love really fast & really simple recipes (which most of yours seem to be anyway). I’ve not bought a cook book in EONS! I think this might be next cab off the rank.

Jennifer crewe March 5, 2013 at 7:50 pm

My eyes and ears pricked up when i read collard greens. I just to eat them when I lived in Southern USA. I didn’t know you get them here. What do you grow or can they e bought in the shops. I am not aware of seeing them. Tanks for any information. I love your quick and easy recipes as I live alone now and don’t like my cooking to be involved anymore.

jules March 6, 2013 at 10:09 am

Hi Jennifer,
I haven’t seen them for sale anywhere in Australia.

I got some seeds online (either eden seeds or a place in tassie) and grew them from seed. They grew really well here in Cooma

Holiday Baker Man March 6, 2013 at 2:55 am

Easy and healthy! Thank you!!!

Debbie March 6, 2013 at 7:10 am

I am confused I thought this was a gluten free recipe line I was signing up for, surely this recipe above is not gluten free, it sounds easy, and good, but not gluten free. Blessings, Debbie

jules March 6, 2013 at 10:07 am

Hi Debbie
Yes it is gluten free. I’m not sure where the confusion is coming from but there aren’t any wheat or grain based ingredients in the recipe.
Beans don’t contain gluten.
Thanks for asking the question!

Ashley Bee (Quarter Life Crisis Cuisine) March 9, 2013 at 2:24 am

Simple and flavorful, love it :)

Nic March 9, 2013 at 5:31 pm

Hi Jules,
I’m going to cut out fructose after listening to your interview with Sarah Wilson. I really dont like the after taste of stevia. As you’re a recipe creator, I was wondering if u could give me any tips about substituting with rice malt syrup? If I use that as the sweetener, what do I add more of to make up the dry bulk stevia would’ve given?

Thanks as always!

Jos March 12, 2013 at 8:06 am

Hey Jules. Thanks for another yummy gf recipe – will whip that one up tonight for sure! I usually make pesto as am yet to find a store bought one that tastes fab – but thought you might have a rec on a jar to look out for when I’m rushing?!!!!

Mordechai March 19, 2013 at 2:30 am

Thanks for taking the time to film the video. I’m new to cooking and I appreciate seeing step by step how everything is done. Your site is wonderful.

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