Weekday wonders. It’s got a ring to it, right? A collection of simple and nutritious recipes to turn to during the week when you’re pressed for time, tired, lazy or all of the above. This month I’ve taken on more shifts at work (actually, to be exact I’ve taken up all of them to cover the other receptionist while she’s on holiday) so simple and nutritious have been my main goals with my meals. Simple – because who really wants to do fancy meals after a long day at work? Certainly not me! And nutritious – because I need all the (best) fuel I can get to keep me going! I made these stuffed veggies the other day and although not particularly fancy, they fit the bill of simple and nutritious! Plus, as an added bonus, I got to use up some leftover rice (which we always seem to have in the fridge). This is also one of those super adaptable recipes. Don’t have or like any of the veggies used? Use whatever else you have on hand. Hollowed out zucchinis for example, are another great veggie you could use. Want to add even more excitement to the meal? Throw in chopped jalapeños, sundried tomatoes, artichokes and olives to the filling for a Mediterranean twist. Have lots of odd halves and cut offs of veggies stock piling up in the fridge? Chop those up and add it to the filling. Don’t eat meat? Add frozen peas, corn and carrot to the filling instead of the mince. Don’t eat rice? Swap it for cooked quinoa! Just experiment and don’t worry about sticking by this recipe to a tee. Use it as a base and adjust it according to your preferences and what you have on hand. It will taste great, I’m sure of it!
- 1 teaspoon olive oil*
- 1/2 an onion, diced
- 1 clove of garlic, minced
- 100g grass-fed lean mince
- 1 and 1/2 cups cooked brown rice
- 1 tablespoon tomato paste
- 1 teaspoon dried mixed herbs
- Sea salt and pepper to taste
- 1 capsicum
- 1 small eggplant
- 2 large flat/portabello mushrooms
- 1/2 cup feta cheese, crumbled
- 1/4 cup almond meal
- Prepare your veggies: Halve the capsicum and remove seeds and white pith inside. Halve the eggplant and scoop out the middle leaving about half an inch of around the sides, then rinse out the halves and pat dry with a paper towel. Take the stalks out of the mushrooms. Place all the veggies open side up on a lined baking tray and set aside.
- Pre-heat the oven to 180 degrees Celsius.
- Heat the oil in a pan.
- Add the onion and garlic and sauté for 1-2mins.
- Add the mince and cook until browned, making sure you break up and separate the mince to avoid large chunks.
- Add the brown rice, tomato paste and herbs to the pan and stir until all heated through.
- Season with salt and pepper to taste.
- Divide the rice mixture between the veggies.
- Sprinkle feta cheese and almond meal over all the veggies.
- Place in the oven and cook for 20mins, or until veggies are soft and cheese has browned.
- *Feel free to use your favourite cooking fat here - some good ones are organic butter, homemade lard/drippings, ghee or coconut oil