Mum takes 7 base recipes and turns them into 106 different meals!
Hi – My name is Rhian and as well as being a busy mum of 2 little young boys – I am also the founder of The Healthy Mummy which I am super proud to say is transforming the lives of millions of mums all over the world.
One of the BIG things I like to do and show mums is that healthy eating doesn’t need to be expensive! Below I will show you the food I cooked plus I will share my bulk cooking tips and how you can get costs down even further!
Today, I did a little bit of meal prep! Well quite a lot actually! I made 7 base recipes and turned them into 106 DIFFERENT meals.
The Healthy Mummy meals are designed with a holistic approach, with no food group being cut out, everything in moderation and the most importantly, delicious!
This took me around 2.5 hours to do but means I don’t have to cook again for a long time and because I am cooking in bulk I am saving so much money – so although it is hard work – it is 100% worth it!
I made 7 base recipes
I made 106 dinners
All meals were made in BULK and SLOW COOKED
All food is healthy and yummy
What base recipes I made
All of the meals came from the 28 Day Weight Loss Challengeand you will have access to over 4,000 recipes in the challenge hub when you join. We also give away one recipe below!
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BASE RECIPE 7: Sweet Potato, Aubergine & Chickpea Stew
1 Tbsp olive oil (20ml)
2 cloves garlic, crushed (6g)
1 peeled & diced sweet potato (160g)
1 cup butternut squash, peeled & diced (120g)
1 medium aubergine, peeled and diced (400g)
2 tsp turmeric (2g)
2 tsp cumin (2g)
½ tsp cayenne pepper (0.5g)
400g tinned chickpeas, rinsed & drained
1 diced zucchini (110g)
400g tinned tomatoes
200ml reduced fat coconut milk
2 Tbsp tomato passata (40ml)
2 Tbsp apple cider vinegar (40ml)
2 cups baby spinach (60g)
If preparing on the stovetop:
Heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds.
Add the sweet potato, butternut squash and aubergine and cook for a minute or two. Stir through the turmeric, cumin and cayenne pepper.
Add the chickpeas, zucchini, tinned tomatoes, coconut milk, tomato passata and apple cider vinegar. Stir to combine, breaking up the tinned tomatoes if needed. Bring to a boil, then reduce to a simmer for 30 minutes or until the veggies are tender.
Add the spinach in the last 5 minutes of cooking and stir through until wilted.
If preparing in a slow cooker:
Place all ingredients, excluding the baby spinach and coriander in the slow cooker dish and cook on low for 8 hours.
Stir through spinach just before serving, to wilt.
Sweet Potato, Aubergine and Chickpea Pie
My tips on how to save MORE money when meal prepping
Prepare your vegetables and marinate meats the night before. This will intensify the flavours and make the meat more tender.
Feel free to skip searing off your meats before placing them in your dish. It really doesn’t make much difference to the texture of the meat if you’re slow cooking. The same goes for onions. Just cut them smaller beforehand.
Greens are best added in the last 30 minutes of cooking, otherwise they tend to lose their colour and go very limp.
As soon as you have finished slow cooking a meal, portion it into small, airtight containers, and cool in the fridge. Once cool, place in freezer for a later date.
Have appropriate storage containers and label what you’ve prepared.