Lifestyle

A Stuffed Lunch

 

One of the things I hear the most is "I don't have time to eat well" and "I don't know how to do it". I really hope that this blog will empower you to change that second sentence, even just a little bit... but I want to talk about the challenge of finding the time. You always spend your time on things that you value, so if you aren't finding the time to fuel your body with good nutritious food, the problem isn't a time thing, it's a value thing! You would never start a long car journey and say "Sorry we just don't have the time to stop for fuel." Because you know you would never make it to where you need to go. I think we should look at out bodies in a similar way. In order for you to be all that you can be, you need to stop and refuel. Taking an hour at the beginning of your week to organise your food, pre make a few sauces and snacks can really help to set your week up for a win. Make double portions of dinner and take them for lunch the next day. Preparation is the key to success and healthy cooking doesn't need to be overwhelming. The recipes I post on here are always minimal ingredients and super easy, but when you value it, you will find the time for it. 

 

This is a really yummy lunch idea, or you can make it as a fancy starter for dinner guests. It's quick, easy, you can tailor it to suit your tastes and most importantly it is full of goodness. 

 

Quinoa Aubergine Pots - Serves 2 - 3 people

 

You will need:
1 Aubergine, 
2 cups of Mushrooms,
1/2 Cup Quinoa, 
1 large handful of Kale, 
1 garlic glove, 
1/2 red onion, 
1 handful of Parsley,
Coconut oil,
Salt and Pepper.
Optional hummus and avocado to serve. 

 

 

Method

 

Preheat your oven to 180*C, Wash all your veggies in a colander. Chop the aubergine about 1 - 2 inches thick and hollow out the middle with a spoon, to create little "cups". Then place them on a baking tray in the over with a little salt and olive oil.

 

 

 

Take the centre that you have hollowed out and cut it up into little chunks, chop the garlic, mushrooms and onion into little pieces, and this is going to go into a frying pan on a low heat with coconut oil.

 

At the same time we need to get the quinoa cooking... you want 4 parts water to one part grain. So 2 cups of boiling water in a pan with a little salt. This should take around 10 - 12 minutes.

 

 

 

After the aubergine has been in the oven for around 15 minutes, cut the kale and add that to the baking tray with a little oil and salt. I love crispy kale and the texture is really nice in this recipe. 

 

When the vegetables and the quinoa are cooked, combine them together in a big bowl and add in the parsley, chopped. 

 

 

The aubergine should take around 25 - 30 mins in total, once it's nice and soft and the kale nice a crispy, take the tray out of the oven, place the cups on a plate, and mix the kale in with the other ingredients. Then fill the cups with the quinoa and veggies, salt and pepper. 

 

 

You can adapt this recipe to suit your tastes, I topped it off with a little hummus (because I love the stuff) and some avocado. But you could also try some tomatoes or breadcrumbs... If you are really short on time you can skip roasting the aubergine and just make a delicious, warm salad. I made enough to keep in the fridge and I'll have it for lunch tomorrow!

 

I hope you find time this week to discover your kitchen in a new way... somewhere where you can get creative and place value on yourself! It doesn't have to be too serious after all! 

 

Happy Monday xxx

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