Eating healthier doesn't have to mean eating boring food, buying 'fancy' ingredients or slaving away in the kitchen for hours and hours. One of my passions is showing you just how easy it is to prepare healthy and nutritious meals that are so delicious too! So here are 3 recipes that are perfect for lunch time. All of these can be made in under 30 minutes and can also be made in advance which is perfect if you're in a rush in the morning or simply have a spare half an hour to meal prep.

  • Courgette & Pea Fritters: These make a wonderful meal in their own right as they are perfectly balanced with fibre, protein, greens and healthy fats. Either have these on their own or serve them with a side salad. I store these in the fridge until I need them although you can freeze them for up to 1 month (just make sure you defrost them thoroughly and re-heat before eating).
  • Baked Miso Eggplant: This is so delicious and absolutely full of flavour! Enjoy straight out of the oven or pack in your lunch box. Serve with cous cous, quinoa, brown rice or a side salad with root veg (so good!).
  • Mushroom Ratatouille: This is one of the quickest and yummiest ways I love to prepare veggies. It also makes great use of any veggies that need using up or that you have lying around. Feel free to switch up the veggies too! This is a great recipe to store in the fridge or freezer and make ahead of time. Serve with brown rice, brown pasta, quinoa or even with a small serving of lean protein such as chicken, fish or eggs.
Courgette Pea Fritters

Courgette & Pea Fritters


  • 1/2 Courgette
  • 50g Frozen Peas (defrosted)
  • 2 Eggs
  • 2tbsp Plain Flour
  • 1/2tbsp Flaxseeds
  • Pinch of Salt


  1. Finely grate the courgette and squeeze out the excess moisture between sheets of kitchen roll.
  2. Whisk the eggs in a bowl and mix through the courgette, peas, flour, flaxseed and season with a pinch of salt.
  3. Heat a non-stick pan and spoon the mixture into the pan to create the fritters (I managed to get 5 out of this mix). After 2-3 minutes flip them over and cook for a further 3 minutes until golden brown on each side and cooked through.
Miso Eggplant

Miso Eggplant


  • 1 Eggplant
  • 1tsp Miso Paste
  • 6tsp Cottage Cheese
  • Small Handful of Baby Spinach


  1. Pre-heat your oven to 200 degrees Celsius (180 fan assisted) and line a baking tray.
  2. Cut the eggplant in half length ways and then score a criss cross pattern on the surface.
  3. Mix the miso paste with 2tsp of water and spread this on top of the eggplant. Bake the eggplant in the oven for 20 minutes.
  4. Take the eggplant halves out of the oven. Remove any thick stalks from the spinach and place this on top of the eggplant. Spoon the cottage cheese over the top of the baby spinach and bake in the oven for a further 10 minutes.
Mushroom Ratatouille

Mushroom Ratatouille


  • 1 Red Onion
  • 2 Tomatoes
  • 2 Red Peppers
  • 1/2 Courgette
  • 250g Chestnut Mushrooms
  • 2 Large Handfuls of Baby Spinach
  • 1tsp Italian Herbs
  • 1/2tsp Garlic Powder
  • Pinch of Salt


  1. Finely slice the red onion and cook the slices in a non-stick sauce pan for 3 minutes until slightly softened.
  2. Chop the red peppers, courgette and tomatoes, then add them to the pan for a further 5 minutes.
  3. Slice the mushrooms, adding them to the pan and cooking for 10-15 minutes until reduced and most of the excess liquid has evaporated.
  4. Add in the seasoning and then finally the baby spinach. Take it off the heat after 2 minutes so the baby spinach doesn't over cook.

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