Batch bake recipes
If 2020 taught me anything, it’s that being kind to myself and taking it easy is absolutely shame-free. Often only praising ourselves when we’ve worked a full day, completed a workout and the washing and then cooked a hearty, intricate meal from scratch, this year, it’s about simplicity, nutrition, versatility and most importantly, batch-baking!
So save yourself some time with the first recipes in our series of Batch made in heaven! Pick a rainy Sunday afternoon and fire up the oven!
Avocado penne pasta
- 250g wholemeal penne
- 100g garden peas
- 150g baby spinach
- 2 garlic cloves, peeled
- 2 small avocados, halved and stoned
- 30g cashews nuts
- 1 pinch cayenne pepper
- Small bunch coriander, chopped
- 1 lemon
- 1 pinch black pepper
- Handful pumpkin seeds
- 30g parmesan, (optional)
- Cook the pasta in boiling water as per packet instructions. You can add the peas to the same saucepan, or boil separately.
- Meanwhile, add the spinach, garlic, avocado halves, cashews, pepper and two tablespoons of warm water to a blender and pulse until smooth. If sauce is too thick, gradually add warm water until desired consistency. Set aside.
- Drain the pasta, and tip back into the pan, combining with peas. Squeeze the lemon into pasta and stir in the blitzed sauce. Give the sauce a good grind of black pepper, and heat gently on low heat.
- Divide pasta into bowls and sprinkle with pumpkin seeds, chopped coriander and parmesan (if using).
“Often overlooked in favour of ‘trendier’ superfoods, the humble garden peas are nutritional powerhouses and so versatile in family meal planning,” says nutritional therapist Lucy Sparkes.
“Eaten all year-round as they retain their goodness when frozen, peas are a great addition to store cupboard ingredients.”
Peas are not only a great source of insoluble fibre, but they also contain a specific prebiotic called Galactooligosaccharides (GOS) meaning they help to maintain good gut bacteria residence, which is vital to healthy immune function.
Courgetti pad Thai
- 1 tsp sesame oil
- 1 red chilli, chopped
- 1 tbsp ginger paste
- 2 spring onions, sliced
- 1 carrot, peeled
- 1 red pepper, sliced
- 2 eggs
- 150g peeled, cooked prawns
- 2 courgettes, shredded or spiralised
- 50g beansprouts
- Handful of peanuts
For the sauce:
- 1 lime, juiced
- 2 tbsp low salt soy sauce
- Pinch of chilli flakes
- 3 tbsp water
To make this dish vegan, replace prawns with 150g of tofu and omit egg; beaten silken tofu with turmeric and black salt can be substituted.
- Heat the sesame oil in a wok and add the chilli and ginger. Stir fry for 3 minutes.
- Add the spring onions, carrot and pepper and toss for a further 3 minutes.
- Move everything to one side of the pan, and crack the eggs, using a chopstick or handle of a fork to mix the eggs.
- Once the eggs have formed a scrambled consistency, add the prawns to the wok and stir fry for approx 4 minutes.
- Prepare the courgette noodles using either a spiralizer or shredding, and add to pan along with the beansprouts. Stir through.
- Combine the sauce ingredients in a bowl, and add to wok once prawns are piping hot.
- Serve into bowls and garnish with peanuts. Serve immediately.
Health coach Susan Hart, says: “This is comfort food in a bowl and a great way to boost our immune system over the winter. Ginger and chilli not only make this dish really tasty but nutritionally, are anti-inflammatory and immune-boosting ingredients.
“Using courgette noodles increases the vegetable count and therefore the fibre content too. Fibre makes you feel fuller for longer as well as improving your overall digestive health.”
For more quick, easy recipes for every meal, head to our recipe hub where you’ll find plenty of inspiration.
This recipe was originally published in the 2021 February edition of Happiful magazine, to purchase your copy, visit shop.happiful.com.
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