This ticks all my boxes for a fast, healthy, delicious mid-week meal. It's great if you are watching your intake of refined carbs. And it's a great way to make sure you are getting enough veggies!

No, this doesn't taste exactly like the stuff you get from your local chinese takeaway, but it's pretty darn good nevertheless and much, MUCH healthier as it's low-carb and packed with a rainbow of veggies.

I love to supercharge my favourite meals with extra nutrients! The red lentils in this recipe give traditional pumpkin soup a protein, fibre and iron boost!Each cup of lentils contains 18 grams of protein, 16 grams of fibre and 30% of the recommended daily intake (RDI) for iron.

Now hear me out! I know we associate veggies with chopping and peeling and taking aaaaaages in the kitchen. But it doesn't have to be that way...

How to make your own marinated green olives. This is one of my husband's favourite weekend projects.

This salad is one of my faves.

How to make your own marinated black olives. This is my Italian husband's recipe.

Our little organic veggie garden has been giving us lots of shiny dark eggplants this year. So we've been trying out LOTS of different eggplant recipes. This would have to be our fave!

I make these patties when I'm in the mood for some nourishing comfort food. It's self-care on a plate!