Nutrition Packed Lunch and Dinner

Nutrition Packed Lunch and Dinner

Chilled Asparagus and Almond Soup
Chilled Asparagus and Almond Soup

Courtesy of Hemsley + Hemsley


100g flaked almonds

1 small onion, roughly diced

1 large leek, roughly diced

1 tsp ghee

1 large garlic clove, roughly diced

2½ tsp fresh tarragon, chopped (or 1 tsp dried)

600g asparagus, trimmed

1¼ litres vegetable stock

2½ tsp fresh lemon juice

Salt and black pepper

For the topping

½ tsp lemon zest

½ tbsp extra virgin olive oil


1 Toast 25g of the almonds in a dry, large saucepan and set aside for garnishing later.

2 In the same pan gently fry the onion and leek in ghee for 5 mins until softened, but not browned. Add the garlic and tarragon to the pan and fry for another minute.

3 Prepare the asparagus by snapping off the woody ends. Add the spears and remaining 75g almonds to the pan. Stir, add a pinch of salt and black pepper, then add the stock.

4 Simmer gently for 5 mins, with the lid on, until the asparagus is tender.

5 Remove from the heat and add the lemon juice. Blend carefully, in batches if necessary. Taste and adjust the seasoning.

Cauliflower Pizza




  • 1 large cauliflower
  • 120g ground almonds
  • 2 eggs


  • Any type of passata or mixed tomato spread


  • 3 tbsp Olive oil
  • 2 sweet potatoes- peeled and thinly sliced
  • 1 onion- roughly chopped
  • 1 large red pepper- thinly sliced
  • 150g cheese to your liking. You can use alternatives such as avocado, tuna or flaked salmon.



  1. Pre heat oven to 200c
  2. Place all veg for the toppings on a baking tray. Coat with the   olive oil, and put in oven for 15-20mins
  3. To make your pizza base, wash and break-up cauliflower, blitz in the Magimix to make a fine crumble,
  4. Add in remaining ingredients and mix by hand, to form a dough.
  5. Place on baking tray and form your desired pizza base shape. (I made a large rectangle)
  6. Put base in oven and cook until golden brown
  7. Assembling your pizza:
  8. Once your base is beautifully golden brown, remove from oven, spread on sauce, add the grilled veg and crumble on the cheese.
  9. Place under grill for five minutes.
Bone Broth

Makes 3-4 litres depending on your pan size


  • 2-3 kg beef bones, chicken carcasses, lamb bones or use the saved bones from a roast, such as chicken, lamb shoulder or bone marrow bones.
  • Optional: a generous splash of apple cider vinegar or fresh lemon juice (this can help to extract the minerals from the meat bones)
  • 2 handfuls of any onions, leeks, carrots or celery ends
  • 1 tbsp. black peppercorns
  • A few dried bay leaves
  1. Place the bones and any optional ingredients into a large stainless steel or ceramic cooking pot and cover with cold water. The water level should cover the bones by 5cm whilst still leaving room at the top of the pan.
  2. Cover with a lid and bring to the boil. Reduce the heat and simmer, lid on, for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. The longer the bones simmer, the more nutrients are released. We like to boil the chicken carcass for up to 12 hours until the bones begin to crumble and keep beef bones going for 24 hours until they look as if they were washed up on a beach.
  3. Strain the liquid, using a fine mesh strainer for poultry. Use immediately or leave to cool before storing. Bone broth will keep in the fridge for serval days or us to a week if you leave it undisturbed, as a layer of fat will form on the surface and keep it sealed from the air.
Healthy Chicken Veggie Curry


  • 1 tsp coconut oil
  • 1⁄2 red onion – chopped
  • 1 tsp fresh ginger – grated
  • 1⁄2 red chilli – chopped finely (include seeds if you 
like heat)
  • 1⁄2 tsp ground coriander, ground cumin and 
medium curry powder
  • 1⁄2 red pepper, diced
  • 1 chicken breast, diced
  • 1⁄4 cauliflower, cut into florets
  • 200g chopped tomatoes (1⁄2 tin)
  • Handful baby spinach


  • Heat the oil in a large frying pan
  • Add the onion, ginger and chilli with splash of 
  • Cook for 1 min, add the red pepper, chicken and 
  • Cook for another 5 minutes
  • Add tomatoes plus 100mls water
  • Simmer for 15 mins until the chicken is cooked
  • Turn up the heat if sauce is too thin, to reduce 
  • Finally add the spinach and stir until wilted
  • Serve in bowls
  • It goes will with the Basmati rice
Cashew & Sesame Quinoa


. 140g quinoa

. 360ml water

. 1tsp vegetable powder

. 3-4tbsp fresh or frozen petit pois

. 2tbsp cashew nuts

. 2tbsp sesame oil

. 1tbsp tamari (wheat-free soya sauce)

. 2tsp lemon juice

. 1 large carrot finely chopped or grated

. Freshly ground pepper



  1. Add the quinoa, water and vegetable powder to a saucepan and bring to the boil. Cover and simmer for around 13minutes, or until all the water has been absorbed and the quinoa grains are soft and fluffy.
  2. Add the peas and stir through, then remove from the heat. They will cook or soften slightly in the residual warmth.
  3. Combine with all the other ingredients, tossing thoroughly to mix all the flavours and allow the quinoa to absorb the liquid seasonings.
Healthy Fish and Chips

Everyone loves fish and chips, don’t they? However, the “normal” fish and chips you would get is obviously deep fried which isn’t too great for our health or our waistline! And you won’t need 
to go to a chippy again when I show you that you can make a delicious and much healthier version at home!


  • 1 piece of white fish (approx 100-150g)
  • 1 egg, beaten with a pinch of black pepper and Himalayan pink salt
  • 1tbsp buckwheat or ground almonds/oats
  • 1⁄2 sweet potato, cut into discs or “chips”
  • 2tsp coconut oil
  • 1⁄2 tin mushy peas



  • Preheat the oven to 180°C.
  • Put the sweet potato on a baking tray and drizzle with 1tsp coconut oil. Bake in the oven for 30 minutes, turning half way. Or if you have an air fryer, cook for 20 minutes.
  • For the fish – coat in the beaten egg and cover in the buckwheat our/ground almonds/oats. Heat a frying pan on med-high and melt the rest of the coconut our. Fry the fish on each side for 5 minutes.
  • Heat the mushy peas on a low heat until it starts to bubble – stirring regularly.
  • Serve with your choice of condiments as follows:
  • 1tsp tahini
  • 1tsp almond butter
  • 1tbsp salsa (chop a handful of cherry tomatoes, 
1⁄4 red onion – finely chopped, juice of 1⁄2 lime, chopped chilli/chilli powder to taste and mix together)
  • 1tbsp plain Greek yoghurt
  • Splash of apple cider vinegar – this is optional on 
top of the other condiments.