Looking for quick, easy, nutritional meal options for when you first have your newborn baby??
These meals are still "go too" meals for my family and I with our busy schedule.
NB: We are vegetarian, however it is very easy to add your favourite meat options to any of these dishes
ROAST VEGES:
This has got to be the easiest of them all, make lots so you have some left over for other meals!!
Preheat oven to 220 degrees
Cut into chunks potatoes, sweet potatoes, carrot, beetroot, pumpkin and place on one baking tray then cauliflower, capsicum, broccoli, red onion, garlic or any of your favourite vegetables onto another baking tray. (This is because the root vegetables will take longer to cook)
Sprinkle all of the veges with olive oil, 2t Vege stock powder, salt/ pepper and place the roots vegetables into the oven for 20mins, then add the other tray of vegetables into the oven for another 20mins or until golden brown.
Remove from the oven and drizzle with a little bit of pure honey, a dollop of vegan tzatziki and enjoy!!
(Pairs well with any meat or fish )
ROAST VEGETABLE SALAD:
(With the left over roasted vegetables you will have in the fridge)
In a medium pan on a medium heat place in a couple of handfuls of walnuts, let heat then drizzle with a little honey and set aside.
On a large platter, spread out mixed lettuce leaves, your left over roasted vegetables, honey walnuts, pomegranate seeds, organic feta or goats cheese then top it off with a few fresh chopped mint leaves
(Roast Lamb done with rosemary and garlic pairs amazing with this salad)
YUMMM!!
VEGETARIAN COCONUT CURRY:
This is a delicious dish for the cooler months.
Curry paste:
1x lemon grass
3-4 red or green whole chili and seeds (depending how hot you would like it)
2x Shallot
Handful of fresh coriander and basil
1x large chunk of fresh ginger
3x pieces Garlic
squeeze of lime
salt/pepper taste
2T Olive oil
Curry :
2x 400g can organic coconut cream
1x 400g can chick peas or cannellini beans
1x Zucchini, cut into half moons
1/2 cauliflower, separated into florets
1/2 red capsicum, cut into chunks
1/2 green capsicum, cut into chunks
Jasmine rice
-In a food processor add all your ingredients for the curry paste and pulse until a paste is formed.
-Add a large pan to a medium heat, add a little olive oil and add curry paste. Fry off until fragrant.
-Turn down the heat to a mild simmer, add in coconut cream and stir through until paste is combined then add in the rest of your ingredients and simmer uncovered until the vegetables are cooked through (around 30-40mins)
- When the vegetables are nearly cooked, cook your rice according to packet instructions or (even better), if you have a rice cooker you can put rice in that, turn on and forget about it!!
-If you like a little bit of extra heat, cut up a fresh chili and sprinkle over the top with some more fresh coriander.
BURRITO BOWLS:
This looks like a lot of ingredients but it is very simple, super quick and very delicious.
2x 400g can black beans
2 corn cobs ( cut off corn kernels)
2x tomatoes
1-2 x avocado
1x Lime
1x red capsicum
Spinach
2x garlic cloves
1/2 red onion
2t cumin
2t paprika
1t turmeric
1t cayenne pepper
salt/pepper to taste
Basmati Rice
Cheese
Vegan Chipotle sauce
Method:
- Dice tomatoes, place in a bowl and season with salt/pepper, set aside.
- Cut open avocados and remove pip, place flesh into a bowl and mash with a fork until smooth, season with a squeeze of lime, salt/pepper then set aside.
-Cook rice in rice cooker or as per packet instructions.
- Place a medium pot on a medium heat and add your black beans, cumin, paprika, turmeric, cayenne, salt/pepper and 1/2 water. Stir and let simmer until beans have soaked up most of the water- about 20mins
- While the beans are simmering, place a medium frying pan on a hot heat, add a little olive oil and onions for 5mins, add garlic, corn and capsicum and fry off until golden brown- About 10mins
- To assemble the bowl, place a generous serving of rice, top with black beans, vegetables, tomatoes, guacamole, chopped spinach, grated cheese and chipotle sauce. Finish it off with a squeeze of lime and enjoy!!
(Can add chicken or mince but I don't think you'll need it)
PASTA:
2x punnet cherry tomatoes
Fresh basil
Fresh spinach
1x Garlic bulb
1x red onion
1 T tomato paste
1x 400g cans diced tomatoes
1 packet of fresh pasta ( we use large penne) but can be anything
Parmesan cheese to top
Method:
-Preheat oven to 200 degrees
-Place cherry tomatoes, onion and garlic on a baking tray. Drizzle with olive oil and fresh basil then place in oven for 20-30mins until blistered
- Place a large pot onto the stove filled with enough water to cook pasta. Bring to the boil, add pasta and cook until al dente
- While water is boiling, place a large pan on a high heat and add tomato paste, fry off until fragrant. Lower heat and add canned tomatoes, spinach and ingredients from oven, stir to combine into a beautiful sauce. If you need it to thin out a little then add a little bit of the water from the pasta.
-Drain pasta, place in a bowl, cover with enough sauce to coat pasta, grate cheese over the top and finish off with fresh basil.
(This is great with some fish and olives added in or mince if you want a meat alternative)
Have no fear, if you have a good newborn baby then you will still have loads of time to cook and do other things but I like to be prepared and have ideas of how to make life easier!!
It might even be a good idea if you worry about things to do a large cook up before babies arrival so you have some meals ready to go??
Just remember to look after yourself as well because you can't look after your newborn if your not looking after yourself
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