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Sri Lankan Fish Curry

| 30 Minute Meals, Make-ahead Meals, Fish & Seafood, Freezable Meals, Vegetarian, Members only

Sri Lankan Fish Curry is a delicious dish that combines tender fish with a rich, spiced coconut cream sauce. The curry’s balance of spices, including cumin, coriander, and turmeric, creates a warm and comforting dish perfect for any occasion. This recipe is easily adaptable, allowing you to switch up ingredients based on your preferences and…

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Quick Pantry Lentil Soup

| Budget Friendly, 30 Minute Meals, Vegetarian, Soups

Sometimes we have to rely on our pantry stores to whip a meal up quickly. This Quick Pantry Lentil Soup is one of my go to meals (along my my Quick and Easy Dhal). I pretty much always have the ingredients in my pantry and it has saved me many times when I’ve been caught short on time and ingredients. Whether you’re looking for a quick lunch or a cozy dinner, this soup delivers a healthy, filling option perfect for any day of the week. It’s quick and easy to make and is a warming, nourishing bowl of plant based goodness.

Health benefits

This soup is packed with plant-based protein and fibre from lentils, making it an excellent choice for supporting digestion and maintaining steady energy levels. The spices like cumin, turmeric, and ginger not only enhance the flavour but also offer anti-inflammatory benefits. Plus, the addition of leafy greens like spinach boosts the nutrient content with essential vitamins and minerals.

Ingredients

This lentil soup recipe uses simple ingredients like extra virgin olive oil, garlic, onions, carrots, celery, and a blend of aromatic spices such as cumin, coriander, and turmeric. Tinned tomatoes and lentils provide texture, while the broth ties it all together. A dollop of full-fat natural yogurt completes the dish for a creamy finish.

How to make this quick pantry lentil soup

Sauté the garlic, onions, celery, carrots, and spices in olive oil, then add the tomato paste, tomatoes, lentils, and broth. Let everything simmer for 20 minutes before adding the spinach, which wilts quickly into the soup. For the Thermomix, chop and cook the ingredients in stages before simmering the soup.

Serving suggestions and how to store

Serve the soup in bowls topped with a dollop of yogurt for a creamy finish. It’s perfect for a quick lunch or dinner and pairs nicely with crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for later use. To reheat, simply warm on the stove over low heat until hot.

Vary this quick pantry lentil soup to suit your dietary needs

This soup is highly versatile. For a garlic-free version, simply use garlic oil or omit it altogether. You can also swap the yogurt for coconut yogurt to make it dairy-free (and vegan) or skip it entirely. For those who can’t tolerate onions, replace them with fennel or leave them out and still enjoy a delicious meal.

For more delicious, easy to make healthy soup recipes, click HERE.

This Quick Pantry Lentil Soup has basic ingredients found in your pantry, this delicious & nutritious soup will easily become a staple meal.
Print Recipe
4.92 from 23 votes

Quick Pantry Lentil Soup

This Quick Pantry Lentil Soup has basic ingredients found in your pantry, this delicious and nutritious soup will easily become one of your go to meals.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Servings: 4
Author: Georgia Harding

Ingredients

  • 2 tbsp extra virgin olive oil – extra virgin
  • 4 clove/s garlic – minced
  • 1 onion/s – diced
  • 1 stick/s celery – finely chopped
  • 1 carrot/s – diced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground ginger
  • 2 tsp garam masala
  • ½ tsp ground turmeric
  • 1 tbsp tomato paste
  • 400 g diced tinned tomatoes
  • 800 g can brown lentils – (or any lentil of your choice) rinsed, drained
  • 500 ml stock or broth – your choice of chicken or vegetable
  • ½ tsp sea salt – or to taste
  • 50 g baby spinach – or kale or silverbeet
  • 200 g natural, Greek or coconut yoghurt – to serve

Instructions

  • In a medium size pot, add the olive oil, garlic, onion, celery, carrot and spices and saute for 4 minutes over a moderate heat.
  • Now add the tomato paste, tomatoes, lentils and broth or stock. If using homemade broth add an extra ½ tsp of sea salt. Bring to a simmer for 20 minutes.
  • Add in the spinach and stir for 1 minute until it wilts.

Thermomix

  • Start with chopping the garlic – 3 sec, speed 6.
  • Then add the onion and celery and chop, 4 seconds speed 5. You can add in the carrot here too, but I prefer to dice it.
  • Add the spices and olive oil and cook 4 minutes, 100, speed 1.
  • Now add the tomato paste, tomatoes, lentils and broth or stock. If using homemade broth add an extra ½ tsp of sea salt. Cook 20 minutes, 100, speed 2.

Serve

  • Divide between four bowls, and serve with a blob of yoghurt.

Store

  • Store in an airtight container in the fridge or freezer.

Make ahead

  • Re-heat in a pot over a low heat until just hot.

Notes

Onion-free

Leave out or replace with a small bulb of fennel.

Garlic-free

Leave out or replace with a tablespoon garlic oil. 

Dairy-free

Leave of the yoghurt or replace with coconut yoghurt.
 
 

This is one of my go to meals in the cooler months.  Love to receive your thoughts and comments too (if you could also rate this recipe I’d be extra appreciative). 

Quick Vegetarian Nachos

| Budget Friendly, 30 Minute Meals, Make-ahead Meals, Freezable Meals, Vegetarian, Members only

I love these Quick Vegetarian Nachos for a mid-week quickie meal when I have no protein to work with. I try to always have canned tomatoes and beans in the cupboard so this dish can be thrown together at a moment’s notice.  It can be easily adapted to suit your taste, this is sure to…

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Fresh Tomato Olive Basil Spaghetti

| 30 Minute Meals, Make-ahead Meals, Pasta and Noodles, Vegetarian, Members only, Side dishes

This delicious Fresh Tomato Olive Basil Spaghetti is perfect for a simple dinner or light lunch. It’s really quick and easy to make, literally in the time it takes to boil pasta, you have a meal on the table. It can be served at room temperature or chilled as a pasta salad. When I was a…

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Mexican Spice Mix

| Sauces and Dressings, Members only

This Mexican Spice Mix is a great blend to add to Mexican meals. With a combination of sweet and smoked paprika, cumin, oregano, and optional cayenne for heat, it’s versatile and customisable. Whether you’re making fajitas, nachos, or even a Mexican lasagne, this mix will enhance your dishes while letting you control the level of…

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Middle Eastern Rub

| Sauces and Dressings, Members only

This Middle Eastern Rub is a simple and easy way to spice up a plain piece of protein, casserole, or grain. Everyone needs options for creating quick and simple meals that don’t scrimp on taste and nutrition. Spices are powerhouses of nourishment, truly food as medicine so I try to incorporate them as much as…

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Porridge with Spiced Fruit

| Breakfast, Members only

This porridge with spiced fruit is a comforting breakfast packed with warm flavours. Topped with stewed apples with cinnamon, ginger, and vanilla, it’s a nourishing way to kick-start your morning. As the weather cools off a little, my family is requesting Porridge with Spiced Fruit for breakfast. Life has just been so busy lately, my…

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Chickpea Vegetable Tagine

| Budget Friendly, Make-ahead Meals, Freezable Meals, Vegetarian, Members only

This Chickpea Vegetable Tagine is one very nourishing pot of plant powered goodness.  Science confirms that diets containing a diverse range of vegetables have healthier gut bacteria. So whilst eating vegetables is important, eating a good variety is beneficial for your gut and also nutritionally. Please don’t be put off by the long list of…

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Immune Miso Dressing

| Sauces and Dressings

This immune miso dressing is a quick and easy way to add a burst of flavour and nourishment to your meals. The lemon, white miso, and olive oil make it a delicious addition to salads, veggies, or grain bowls.

This Immune Miso Dressing truely is food as medicine and one of my favourite dressings. I love making salad dressings, they can completely transform a plain salad or a bowl of steamed vegetables into something special.

Health benefits

They also contribute valuable nutrition…the monounsaturated fats and antioxidants in extra virgin olive oil are immune protective and when served with salad and vegetables, actually enhance the absorption of the fat-soluble vitamins found in them. The lemon juice and zest supports a healthy immune system and assists in the digestion of vitamins and minerals, most of which are more efficiently absorbed in an acidic environment. The miso is a fabulous source of probiotics to further support digestive and immune health.

This is my family’s all time favourite dressing right now and I know you’re going to love it too. We use it over green salads, slaws, steamed or roasted vegetables and also love it over poached or scrambled eggs (it’s a bit like a hollandaise). It’s also great over fish or chicken or even lamb.

Why you should always avoid shop bought dressings

Looking at the ingredients list, even the ‘natural’ dressings are a nutritional disaster and need to be avoided. Most are a combination of highly processed vegetable oils, sugar (many of the dressings on the market list it as the third ingredient), sulphites and other damaging and allergenic additives. To read more about the dangers of vegetable oils and why we need to avoid them, click HERE.

Ingredients

The dressing is made with simple, wholesome ingredients, including white miso paste, garlic, lemon juice and zest, honey, and olive oil.

How to make this immune miso dressing

To make this dressing, combine white miso, crushed garlic, lemon juice and zest, honey, and olive oil in a jar. Shake the jar vigorously until everything is well combined. The ratio of olive oil to lemon juice should be about 3:1, but a little variation won’t hurt. Add salt and pepper to taste (optional, remember the miso is naturally salty).

Serving suggestions and how to store

This dressing is perfect for drizzling over fresh salads, roasted vegetables, or even grilled meats. Store it in a jar in the fridge for up to four to five days, shaking well before each use to ensure it’s fully mixed.

Vary this immune miso dressing to suit your needs

For a garlic-free option, simply omit the garlic or substitute some of the olive oil with garlic-infused oil. To make it vegan, swap out the honey for maple syrup, which adds a slightly different but equally delicious sweetness.

For more quick, easy healthy salad dressing recipes, click HERE.

Download your FREE Immune Health Plan ebook – A practical guide filled with simple tips to help support your immune system so you and your family stay fighting fit this winter.

This delicious Immune Miso Dressing will not only make your salad taste special, but also support your health.
Print Recipe
5 from 8 votes

Immune Miso Dressing

This delicious salad dressing is a healthy, immune supportive and delicious way to enhance salad or vegetables.
Prep Time5 minutes
Total Time5 minutes
Course: Salad
Servings: 8
Author: Georgia Harding

Equipment

  • In a jar, shake all ingredients together until they are well combined.

Ingredients

  • 1 tbsp white miso paste
  • 1 clove/s garlic – crushed
  • 1 lemon/s (small) juice and zest
  • 1 tsp honey – raw or manuka
  • 100 ml extra virgin olive oil (approx.)

Instructions

  • Place all of the ingredients into a jar. You should aim for approx. 3 times the amount of olive oil to lemon juice. You don't have to be exact here, near enough is fine.
  • Shake really well to combine.

Store

  • In a jar in the fridge and keep for up to 4-5 days. Shake well each time you use it.

Notes

Garlic-free

Just leave it out or replace some of the olive oil with garlic oil if you tolerate it. 

Vegan

Replace the honey with maple syrup.
 
Let me know how you enjoy this delicious dressing, post a comment below. 

Pumpkin Almond Hummus Salad

| Vegetarian, Members only, Salads, Side dishes

This delicious Pumpkin Almond Hummus Salad is one of my latest addictions. I’m a bit fussy when it comes to eating pumpkin…it has to be combined with the right flavours for me to enjoy it (and my kids are exactly the same). This recipe could be used for a light and fresh meal or a…

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Peach Ginger Coconut Smoothie

| Drinks & Smoothies, Members only

The Peach Ginger Coconut Smoothie is a blend of fresh peaches, ginger, and coconut yogurt. This refreshing gluten-free and dairy-free smoothie is perfect for a quick breakfast, snack, or healthy dessert. Late last year my niece got married in Brisbane and we had the most wonderful weekend with family celebrating. My hubby loves food as…

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Mango Lime Coconut Chia Pudding

| Breakfast, Healthy Lunchbox, After School Snacks, No-bake Sweets, Desserts, Members only

This vegan Mango, Lime, Coconut Chia Pudding is easy to make as a nourishing and delicious breakfast, snack or dessert. They make a nice change from overnight oats too. It’s a great recipe to create for your family during the summer months and I love to make this when I need to use up over…

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Magic Mash

| Staples, Members only, Side dishes

Magic Mash is a creamy, comforting blend of sweet potato and regular potatoes, making it the perfect side dish for any meal—from roast dinners to grilled meats. With a hint of garlic, butter, and milk, this mash is as simple as it is delicious, easily becoming a staple in your dinner rotation. Plus, it’s easily…

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Baked Vegetables with Hummus

| Budget Friendly, Make-ahead Meals, Vegetarian, Members only, Salads, Side dishes

This Baked Vegetables with Hummus is a colourful variety of roasted vegetables paired with creamy, homemade hummus. Perfect as a light main or side dish, it’s a simple yet nutritious meal that is both satisfying and packed with flavour. This Baked Vegetables with Hummus recipe is a really versatile meal of plant powered, rainbow goodness….

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Superfruit Bowl

| Breakfast, After School Snacks, No-bake Sweets, Members only

This superfruit bowl is a nutrient-packed breakfast or snack, blending açai, bananas, raspberries, and avocado into a creamy, icy base. It’s the perfect way to fuel your day, offering a balance of antioxidants, healthy fats, and fibre. This Superfruit Bowl is one of my son’s creations (based on the bowls he sees on cafes menus…

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Mango Macadamia Muesli

| Breakfast, After School Snacks, Members only

This Mango Macadamia Muesli is sweetened with pureed fruit which makes for a crispy crunchy granola that my whole family adores.  I love having a muesli or granola ready made in my pantry…in fact, I’m lost without it. But I also like to mix it up flavour wise and I’ve realised my kids get over…

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Five Spice Salad Dressing

| Sauces and Dressings, Members only

This five spice salad dressing is a quick and easy way to elevate your salads with a delicious Asian-inspired flavour. It’s lovely over grains (quinoa, rice, couscous), cooked and raw vegetables too. It accompanies either a simple meal or an Asian or Middle Eastern meal. Health benefits Made with apple cider vinegar for gut health,…

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Cauliflower Rice

| Freezable Meals, Staples, Members only, Side dishes

Cauliflower rice is a great substitute for white rice and a fabulous way to increase the nutrition in a dish. Cauliflower supports liver detoxification pathways as well as the cardiovascular, immune and digestive systems. You can use this yummy side to substitute rice in pretty much any meal at all, either as a side, or…

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Healthy Chocolate Coconut Slice

| Healthy Lunchbox, Baked Sweets

This is such a yummy, old-fashioned style Chocolate Slice – it reminds me a lot of the one my nan always made me, only a little healthier. This Healthy Chocolate Coconut Slice is a lovely chocolatey treat to stock your freezer with, so if you have hungry kids at home looking for a snack or need an easy lunchbox filler, you’ll have this on hand ready to go!

Food memories are the best. As a kid I used to bake with my nan every weekend, we even occasionally ‘invented’ recipes. The ones that worked out, she carefully wrote on a note pad and sticky taped it into her recipe notebook. I still have that notebook, though the tape is browned and dried and the binding has seen better days.

Anyway, enough nostalgia…though I do hope that one of my recipes will perhaps form memories and be carried down in your family.

Health benefits

This healthy chocolate coconut slice is made with wholemeal spelt flour, rolled oats, and desiccated coconut, this slice provides fibre and slow-releasing energy. The cacao powder is rich in antioxidants, while the choice of natural sweeteners like honey or rice malt syrup makes it a healthier alternative to refined sugar treats.

Ingredients

This recipe uses spelt flour, oats, cacao powder, and coconut. Butter or coconut oil adds richness, and the bittersweet chocolate icing made with raw cacao powder (or cocoa powder), rice malt syrup or honey, milk and coconut oil brings a decadent touch that can be adjusted to suit your taste.

How to make this healthy chocolate coconut slice 

Melt the butter or coconut oil, stir in the sweetener, and mix with the dry ingredients until combined. Press the mixture into a tin lined with baking paper and bake in a fan-forced oven as instructed below. Chill before adding the rich bittersweet chocolate icing made with cacao powder, rice malt syrup or honey, milk and coconut oil and sprinkle with coconut for a beautiful finish. This can also be made in your food processor and we’ve included the Thermomix method too if you have one.

Serving suggestions and how to store

Enjoy this slice as a mid-morning snack or a healthier dessert option. It’s also perfect for school lunchboxes being nut-free and egg-free. Store in an airtight container in the fridge to keep it fresh for up to a week or freeze it for longer storage. It can be packed or eaten from frozen.  Refrigerating before slicing ensures clean, crumb-free cuts.

Vary this healthy chocolate coconut slice to suit

For a gluten-free option, swap spelt flour for your favourite gluten-free flour and replace oats with quinoa flakes. Make it dairy-free or vegan by using coconut oil instead of butter. Choose brown rice syrup for a low-fructose version.

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This Healthy Chocolate Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite.
Print Recipe
4.74 from 104 votes

Chocolate Coconut Slice

This Chocolate Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite with young and old alike!
Prep Time10 minutes
Cook Time10 minutes
Chill30 minutes
Total Time50 minutes
Course: Snack
Servings: 12
Author: Georgia Harding

Ingredients

  • 150 g butter or coconut oil
  • 85 g rice malt syrup, honey or maple syrup (¼ cup approx.)
  • 30 g cacao powder - unsweetened Dutch process or raw
  • 120 g wholemeal spelt flour (1 cup)
  • 90 g rolled oats (1 cup)
  • 100 g desiccated coconut (1 cup)

Bittersweet Chocolate Icing (see note below)

  • 30 g cacao powder - unsweetened Dutch process or raw (¼ cup)
  • 2 tbsp coconut oil
  • 2 tbsp rice malt syrup or honey
  • 1 tbsp milk (of choice)
  • 10 g desiccated coconut (2 tbsp)
Metric - US Customary

Instructions

  • Preheat your oven to 180°C/350°F (fan-forced).
  • In a large pot over medium heat, melt your butter (or coconut oil). If using a Thermomix 90, 1 minute, speed 3.
  • Turn off the heat and add the sweetener, mixing to combine. If using a Thermomix 30 seconds, temp 90, speed 4.
  • Add all of the other ingredients and mix well until combined. If using a Thermomix reverse speed, 30 seconds.
  • Press firmly into a lined tin (approx. 17 x 27cm) and bake for 10-12 minutes. Take care not to overcook this as it can dry out. If your oven runs hot, reduce the temperature to 160°C.
  • Once cooled, pop it into the fridge to chill for 30 minutes or more.

Bittersweet Chocolate Icing

  • Make the icing by beating all of the ingredients together in a small bowl until smooth and creamy. If using a Thermomix butterfly, 1 minute, speed 3.
  • Spread over the chilled slice and sprinkle over a little extra desiccated (or shredded) coconut.
  • Chill for 10 more minutes in the freezer, remove from the tin and carefully slice into squares by pressing straight down with a large sharp knife.

Store

  • Store in the fridge or freeze in an airtight container.

Note

  • The icing above is very rich (for dark chocolate lovers only). You can leave it off, top it with melted chocolate or a chocolate butter cream. This recipe works really well as a super healthy ganache too.
  • Refrigerating before slicing makes it much easier to cut without crumbling.

Notes

Gluten-free

Substitute the spelt with your favourite gluten-free flour and the oats can be replaced by quinoa flakes.

Dairy-free or vegan

Replace the butter with coconut oil (this will produce a tougher/ crisper slice).

Low-fructose

Use brown rice syrup as your sweetener.

 

 

I'd love to hear how you like this slice. Post a comment below or rate this recipe. 

Avocado Dressing

| Sauces and Dressings, Members only

This creamy avocado dressing is a delicious and versatile addition to salads, grain bowls, or roasted vegetables. Made with fresh ingredients like ginger, garlic, and lemon, it’s packed with flavour that will elevate any even the simplest salad or veggie side, while packing a nutritional punch! Health benefits Avocado is rich in healthy monounsaturated fats,…

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Healthy Bircher Muesli

| Breakfast, Members only

This Healthy Bircher Muesli is a nourishing and versatile breakfast option, perfect for busy mornings. Made with rolled oats, hazelnut meal, and a combination of milk and yoghurt, it’s rich in fibre, healthy fats, and protein to keep you feeling full and energised throughout the day. Best of all, it can be customised to suit…

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Nourishing Beef Nachos

| Budget Friendly, Make-ahead Meals, Red Meat, Freezable Meals, Members only

These Nourishing Beef Nachos are so delicious, easy and complete with loads of healthy ingredients.  If you love a chilli con carne, then you are going to love this recipe. Loaded with beef, black beans, and melted cheese over crispy corn chips, topped with a fresh salad, they’re the perfect meal for a family night…

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Carrot Cake Chia Pudding

| Breakfast, No-bake Sweets, Desserts, Members only

This Carrot Cake Chia Pudding is an easy and healthy recipe that tastes just like a carrot cake!  Have it for breakfast, dessert or a snack. My kids love this before they go to sports training (either first up in the morning or after school). It’s great to have in the fridge to grab and…

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Mexican Tomato Salsa

| Sauces and Dressings, Members only

This delicious Mexican Tomato Salsa recipe is a fabulous, easy to make staple. With its Mexican flavours, it’s lovely served on tortilla chips or as a side to any Mexican fare. When friends drop in Often when friends drop by or I have to get something prepped quickly, I’ll make this Mexican Salsa and Guacamole for a…

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