Tired of meal prepping? Spice things up with these quick & healthy recipes! 🥗

Spinach & Lentil Flatbreads With Goat Cheese 

• 2 cloves of garlic
• 1 inch piece of ginger 
• 1 small red chilli pepper
• 1 tbsp olive oil
• 180 grams (1 cup) dry brown lentils
• 4 big handfuls fresh spinach leaves, torn into strips
• 1/2 a bunch of fresh coriander (cilantro)
• Juice of half of a lemon
• Small flatbreads (works great with pita or naan - substitute for gluten free if desired!)
• Creamy goat cheese (replace with a dairy-free alternative or omit for the vegan version)

Directions:

1. Place the lentils in a pot and cover with a couple inches of water. Bring to a boil over high heat and boil until tender (about ten minutes). Drain the lentils in a colander. Preheat the oven to 175 C (350 F).
   
2. While the lentils are boiling, finely chop the garlic, chilli and coriander and peel and grate the ginger (use a small cheese grater).
   
3. Heat the olive oil over medium high heat in a large, deep frying pan. Sauté the garlic and ginger for 2-3 minutes until fragrant, stirring constantly. Add the chopped chillis and sauté for another minute.
   
4. Drain and add the lentils, spinach and coriander to the pan and cover. Reduce the heat to medium and leave for about five minutes, until the spinach is wilted. Stir occasionally. Add the lemon juice and make sure not to overcook your spinach - it should stay green, not turn brown and soggy.
   
5. While the spinach and lentil mixture is cooking, warm the flatbreads. Sprinkle each bread with water and place them in the oven for about 5 minutes until they start to puff up (or check the packet of your flatbreads).
   
6. Cut the flatbreads in half so that you have two little pockets. Fill each pocket with the lentil and spinach mixture and top with goat cheese. 

Warm Sweet Potato and Quinoa Salad with Feta, Pomegranate, and Crispy Kale

• 360 grams (2 cups) quinoa, rinsed
• Three medium sweet potatoes cut into 2cm cubes 
• 2 medium red onions, sliced in wedges
• Olive oil
• 1 1/2 tsp cayenne pepper (add more or less if you want it spicier or milder!)
• Salt
• Freshly ground black pepper
• 4 leaves of kale, removed from the stem and torn into bite-size pieces
• 1-2 tsp olive oil 
• 200 grams  (a bit more than 1 cup) feta cheese, crumbled or cubed (eliminate or substitute for vegan!)
• 75 grams (1/2 cup) pomegranate seeds 

• 3 Tbsp tahini
• 3 tsp maple syrup
• Juice of half of a lemon
• 3 Tbsp hot water

Directions:

1. Preheat the oven to 200 C/180 C fan (400 F) and place the sweet potato and onions onto a baking sheet. Drizzle 1 tbsp oil over the veggies and then sprinkle the cayenne pepper, salt, and pepper over the whole tray. Mix (with your hands or with a spatula) until all of the pieces of sweet potato are coated. Don’t worry if the onion wedges fall apart a bit! Bake for 20 minutes.
   
2. Place the quinoa into a pot with twice the amount of water. Cover and let cook on medium heat until tender, but not mushy (about 20 minutes)
   
3. While the sweet potatoes and quinoa are cooking, put the kale into a bowl and add the olive oil, salt, and pepper. Mix through until all of the kale is coated.
   
4. Add the kale to the baking tray and bake everything for another 5 minutes until crispy. At this point, you should be able to stick a fork into the sweet potato easily.
   
5. Mix the tahini, lemon juice and maple syrup together in a small bowl. The mixture should thicken and lighten in colour. Add a few tablespoons of hot water until the dressing is pourable - this bit is up to you!
   
6. To serve, spoon a layer of quinoa into the base of your bowl. Top with the sweet potato, onions, and crispy kale. Sprinkle the crumbled feta and pomegranate seeds over the top and pour a generous helping of dressing over the top. 

Apple & Raspberry Oat Crumble

• 100 grams (3/4 cup) plain flour (substitute for GF if desired!)
• 115 grams (1 and 1/2 cup) oats (I like rolled oats for a bit more texture)
• 100 grams (1/2 cup) butter or margarine, cut into cubes (use margarine or a plant-based alternative to make this vegan - I’ve done it both ways and both are delicious!)
• 50 grams (1/4) cup light brown sugar 
• 2 tsp vanilla sugar (optional)

• 700 grams (4 cups) apples, chopped into small pieces (I usually leave the skin on, but feel free to peel if you prefer!)
• 40 grams (1/4 cup) sugar
• 1 1/2 tbsp cornflour
• 200 grams (1 1/2 cups) raspberries (frozen berries work well here too)

Directions:

1. Heat the oven to 200 C/180 C fan (400 F). Put the flour, oats, butter and sugar into a large  bowl. Here’s the fun part -  squish all of the ingredients together with your hands until there are no big pieces of butter left. The crumble mixture should stay loosely together if packed. If your mixture is a bit dry, add a bit more butter or a drizzle of vegetable oil. If it’s too wet, add a sprinkle of flour or oats.
   
2. Place the apples, sugar, and cornflour in a large bowl and add 2-3 tablespoons of water (add a bit less if you’re using frozen berries). Mix until the sugar and cornflour are evenly coating the apples. Add the raspberries and stir through.
   
3. Transfer the fruit mixture to an ovenproof dish and cover with the crumble mixture. Bake for 25 minutes or until bubbling and the crumble is golden brown. If you’re not sure if it’s ready, stick a fork into the crumble - the fruit should be soft.
   
4. Let the crumble cool for 5 minutes, then serve with a scoop of your favourite ice cream or custard!