I have always had a full-on life and I wouldn’t have it any other way, but now the baby and business combo has meant that time is tighter than ever!
If it wasn’t for my 10-minute meals, I too would be tempted by takeaways or just end up grazing all evening on crackers, cheese and probably a square of chocolate or 10.
To save you from needing to buy junk food or feeling like rubbish after snacking all evening without a vege in sight, I thought I would share a couple of ideas with you so you too can make a meal in just 10 minutes!
Courgette and mint omelette with zesty lemon
Serves 2 – multiply ingredients depending on how many people you need to feed
- 4 large eggs
- 2 large courgettes, grated (squeeze out all the moisture)
- zest of 1 lemon
- small handful mint leaves, chopped (or use dried herbs if you don’t have fresh)
- grated cheese
Step 1 Beat eggs in a medium bowl. Add remaining ingredients and mix to combine.
Step 2 Heat a frying pan with a little extra virgin olive oil. Add egg mixture and cook over a medium heat until egg starts to set.
Step 3 Sprinkle over a little grated cheese. Grill until golden brown and egg is cooked through. Serve with a couple of chopped tomatoes and if you have it, a few slices of avocado – yum!
If you don’t have any of these specific ingredients, you can make your own combo up! I would say omelettes are my number one standby meal option for busy nights.
Prawn Thai green curry
Ordinarily I make sauces, chutneys and pastes myself, but sometimes you just need a helping hand! I always have a jar of Thai green or red curry paste in the fridge and some coconut milk in the cupboard.
Making a chicken or beef Thai curry means you have to remember to take meat out of the freezer in the morning, but prawns defrost really fast so are super easy to use if you haven’t managed to plan the meal in advance.
I just chop up veges like carrots, courgettes, broccoli and green beans (or whatever I have in the fridge), or grab a bag of frozen veges and lightly steam them so they are still crunchy. I make sure I have the equivalent of two cups of veges per person.
Cook curry paste in a frying pan over medium heat, then add coconut milk. When sauce is hot, add defrosted prawns until cooked through. Stir in lightly steamed veges for the last minute. Serve with a little rice and voila, a delicious meal in no time!
For more ideas, check out my best-selling books – most recent release Feel Good for Life, the ultimate guide to feeling good and looking fabulous; and Lose Weight for Life, if you're sick of going around in circles and want to make some changes that stick with you!
Love, Claire x
Claire Turnbull, BSc (Hons) Dietetics UK, NZ-registered nutritionist. Managing director of Mission Nutrition, and Healthy Food Guide nutritionist.