Eating dinner around the table with loved ones should be a time of gathering, joy, comfort and healthy food. But, sometimes, this isn’t the case at all. Not sure what to cook?
Thinking about what to make for dinner to please everyone can be hard work, especially after a long day. Deciding what to make can take longer than the cooking process itself. Know what I mean?
I want to show you how easy it can be to create delicious homemade meals that you and the family will love. I want to debunk those myths that homecooked food must be tiring and take a whole team of chefs. That’s just not true.
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Not only is cooking at home much cheaper than buying food outside, it can also mean you’re consuming a lot fewer calories, saturated fats, sugars and hidden nasties that fast foods and restaurant foods contain. Eating at home makes it easy for you to decide what you want to fuel your body with and puts you in the driver’s seat of what you’re cooking and consuming.
Cooking has given me a greater appreciation and knowledge of food. Food can heal you, warm you up and give you an energy boost. I love cooking because it lets me get creative, unwind and change gears after a day of work. I don’t think too much when I cook — I like to just feel what is right (and sneakily try it with a tasting spoon …).
Cooking at home can help build healthy habits and let you supercharge your life. It’s a great way to educate kids on food: the good, the bad and the ugly! Teaching the young ones how to cook is essential to instilling healthy habits and can even improve your familial bond.
I’m sharing three of my favourite easy dinner recipes with you from my latest book Fast Your Way to Wellness, so you can get a taste of how easy and delicious home cooking can be.
Now, the only question is, chicken or fish?
Mint and Ginger Prawns with Coleslaw
Serves 2
202 calories per serve (846kJ)
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One-Pan Roasted Fish and Vegetables
Serves: 4
249 calories per serve (1043kJ)
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Rosemary and Thyme Chicken Stew
Serves: 4
267 calories per serve (1118kJ)
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Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 small carrot, grated
- 180g (¼ small) cabbage, finely shredded
- 180g (¼ small) red cabbage, finely shredded
- 2 kale leaves, stalks removed, roughly chopped or torn
- 1 spring onion, thinly sliced
- 1 tsp extra-virgin olive oil
- 150g (10 medium) peeled & deveined raw prawns, tails left intact
- Mint leaves, to serve
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- Dressing
- 1 tsp finely grated lime zest
- 1 tbsp lime juice
- 1 tsp grated ginger
- 1 garlic clove, crushed
- 2 tsp wheat-free tamari
- 1 tsp sesame oil
- 1 tbsp finely chopped mint
Method
- Combine all the dressing ingredients in a small jar, seal and shake well.
- Combine carrot, cabbages, kale and spring onion in a serving bowl.
- Heat the oil in a medium frying pan over medium heat. Add the prawns and cook for 1–2 mins on each side, until cooked through.
- Put the prawns on top of the vegetables, pour over the dressing and serve topped with the mint leaves.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
