No cook, no fuss – perfect for when life gets super busy as it always does!
Just grab:
- store bought hot smoked salmon
- avocado
- raw coleslaw mix
- baby spinach
and place on a pumpkin chive GF bread roll. Tasty!
Tag: easy meal prep
Vegan Pumpkin Soup
Warms the soul as well as the belly!
Ingredients (serves 2-3)
- 200g butternut pumpkin
- 4 large carrots
- 125g can coconut cream
- 4 fresh sage leaves
- 1 sprig fresh rosemary
- 1 litre vegetable stock
- Chives to serve
Method
- Preheat the oven to 200*C and roast the pumpkin and carrots until soft and golden. Allow to cool slightly.
- Place the roasted pumpkin and carrot, sage, rosemary, stock and coconut cream in a blender or food processor and blend until smooth. Alternatively, place the mixture in a large bowl or saucepan and blend with a stick blender until smooth.
- Serve hot with chives on top.
Lemon quince Pterodactyl wings
Now, I know this is not my normal kind of recipe, but if these make dinner easy and delicious for anyone else who’s busy like me then I’ll be happy!
These enormous turkey wings were cooked in my brand new oven, and what can I say, I’m impressed!
Ingredients
- Turkey wings (about 800g which was 5)
- 2 tablespoons lemon infused olive oil
- 2 tablespoons quince paste
Method
- Preheat the oven to 170*C.
- In a bowl, mix the lemon olive oil and quince paste together. Spread the mixture on top of the turkey wings.
- Wrap the turkey wings all together in a parcel of baking paper (so that the quince doesn’t burn) and bake until cooked through (about an hour). Allow to rest before serving with your favourite greens!
Pumpkin Poulet Patties
These are based on my turkey rissoles, and make for some great chicken burgers (although they’re just as tasty on their own too!).
Ingredients (makes 8 large patties)
- 500g chicken mince
- 1 small piece sourdough
- 1/4 cup quinoa flakes
- 100g pumpkin
- 1 egg
- herbs: 2 sprigs dill, 4 sprigs parsley, 6 tarragon leaves
Method
- Preheat the oven to 200*C and line a baking tray with baking paper.
- Chop the pumpkin into small pieces and roast until soft (~ 20 minutes). Leave the oven on.
- Place the bread in a food processor and process into crumbs. Add the mince, egg, herbs and pumpkin until combined, then stir in the quinoa flakes.
- Heat a large fry pan over medium heat with a small amount of olive oil. Roll 2-3 tbsp of mixture into balls and drop onto the pan, squishing with the back of a spatula. Lightly brown both sides of the patties, then remove from the pan, place on the oven tray and return to the oven until cooked through (~ 15-20 minutes). Serve hot or cold.
Served above with a beetroot and cauliflower dip (essentially my lemon beetroot hummus but with roasted 1/2 head small cauliflower instead of chickepeas).
Oats and Cheesecake 