This recipe is delicious and packed with a variety of healthy vegetables — mushrooms, bell pepper, salad greens and spinach. It makes two portions (1 bell pepper sliced in 2 halves) so I'll usually have one for dinner and then take the other to work the next day for lunch.

I hope you enjoy it as much as I do!

Preparation time: 50 min

Serves: 2

Ingredients:

• 1 red bell pepper
• 3 large garlic heads
• 8 closed cup mushrooms
• 3 teaspoons basil pesto
• Grated mozzarella cheese
• Spinach
• Olives
• Couscous
• 2 tablespoons Olive Oil
• Mixed salad greens

Mustard vinaigrette:

• 1 teaspoon english mustard
• Olive oil
• Red wine vinegar
• Pinch of salt
• 1/2 teaspoon of honey

Instructions:

1. Chop mushrooms into small cubes.

2. Mince the garlic.

3. Add the mushrooms, garlic and olive oil to pan and cook on low/medium heat until the mushrooms are light brown.

4. Cut bell pepper in half and remove stalk and seeds.

5. Spread a teaspoon of pesto on the inside of each bell pepper.

6. Once mushrooms are cooked, stuff them into the bell pepper halves.

7. Top with the cheese and remaining pesto.

8. Grill in the oven on high heat for about 10min or until cooked to your satisfaction.

9. Meanwhile, chop the olives and spinach finely.

10. Cook the couscous according to packet instructions (this may vary depending on the brand). I like using the same pan where the mushrooms were cooked.

11. Once the couscous is ready, mix in the olives and chopped spinach.

12. Make the mustard vinaigrette by mixing all the ingredients together and then add to the salad greens. Top the salad with some nuts or berries (I used pecan nuts).

This recipe is perfect for a quick lunch or dinner while also be super-healthy! The mango chutney adds a little bit of extra spice, making it feel more like a real meal than just a sandwich. When I have this for dinner, I'll always make two and take one to work for lunch the next day.

I hope you enjoy it as much as I do!

Preparation time: 15min

Ingredients:

• 1/2 red onion
• 4 aubergine slices (about 1cm thick)
• Mango chutney (mild)
• Soft Goat's cheese
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar 
• 1/2 teaspoon honey
• Salt
• Brown bread

Instructions:

1. Chop the onion in thin slices and cook on low heat for about 10min with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar and 1/2 teaspoon honey.
2. Roast the aubergine slices with the remaining olive oil in a pan on low/medium heat for about 10min. Season with salt to taste.
3. Spread the goat's cheese and chutney on one of the bread slices.
4. Once the onion and aubergine are cooked, finish making the sandwich. 
5. Serve it with a lovely green salad for a quick healthy meal!
6. (Tip: I always make an extra sandwich and wrap it up to take to work the next day. It makes a yummy cold lunch!)

Ingredients:

• 1/2 large sweet potato (see photos)
• 1 beetroot
• 1 handful green beans
• Mixed salad (I used watercress, spinach and rocket)
• 3 garlic heads

For the dressing:

• Olive oil
• Red wine vinegar
• Salt
• 1 teaspoon french mustard
• 1/2 teaspoon organic honey

Preparation

1. Line baking tray with olive oil.
2. Chop sweet potato and beetroot into roughly even 2cm cubes/triangles.

3. Toss sweet potato and beetroot with olive oil and salt in baking tray, and bake for 30-40 min.

4. Once veggies are almost baked, chop green beans in half and cook in boiling water for 2 min.
5. Add the green beans and minced garlic to the baked veggies and leave in oven for another 5 min.

6. Make the dressing by mixing all the ingredients together.

7. Once veggies are baked, place over the mixed salad and add dressing to taste.
8. You can sprinkle pecan nuts or blueberries over the salad to add a bit of summer flavour.
9. Enjoy!

Serves 2-3 glasses

This green smoothie combines super-healthy fruits and vegetables like spinach, mint and bananas. Instead of using regular milk, I opt for rice milk which is lactose and dairy-free.

It's ideal for breakfast, or for a quick snack. Besides being a life-saver by preventing me from gobbling down the entire contents of my fridge when I get back home from work starving!

Ingredients:

• Baby spinach (200g)
• 5 fresh mint leaves
• 2 bananas
• 3 tablespoons greek yoghurt
• 1 cup rice milk
• 1 teaspoon organic honey
• 1 pecan nut (for sprinkling on top)

Blend bananas, rice milk, yoghurt and honey until all are well mixed. Add the spinach and mint leaves and blend until smooth. Adjust with more or less rice milk depending on how thick you would like the smoothie to be.

Decorate with a few extra mint leaves on top and break a pecan nut into small pieces, sprinkling it over for added flavour!

If you like, or for a change once in a while, try adding other green fruit and vegetables such grapes or kiwis.

Enjoy this healthy treat!