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.
The Healthy Mummy is a health & weight loss program created for busy mums and we started back in 2010 when I was pregnant and wanted to created a supportive and holistic program for mums (you can read my story here) and now millions of mums use our famous 28 Day Weight Loss Challenge and Healthy Mummy Smoothies (launching in September!)
7 base recipes makes 106 dinners
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 Challenge and you will have access to over 4,000 recipes in the challenge hub when you join. We also give away one recipe below!
BASE RECIPE 1: Greek White Beans
Greek White Beans with Avocado Toast
Mushrooms and Mashed Greek Bean Wrap
Greek Bean, Chorizo and Tomato Salad
Greek White Bean Salad Pita Pockets
Beef, Greek White Beans and Corn Salad
BASE RECIPE 2: Lamb & Roasted Veg
Lamb and Roasted Lemon Thyme Greens
Lamb and Vegetable Aioli Salad
BASE RECIPE 3: Lamb and Lentil Curry
Lamb & Lentil Curry with Yogurt
Lamb and Lentil Curry Pasties
Lamb and Lentil Curry Stuffed Aubergines
BASE RECIPE 4: Cajun Chicken
Cajun Chicken Veggie Salad bowl
Cajun Chicken and Roast Vegetables
Cajun Chicken Pizzas
BASE RECIPE 5: Savoury Mince
Savoury Mince Wraps
Crunchy Salad with Spicy Savoury Mince
Cheesy Spinach Savoury Mince Bake
Potato Topped Savoury Mince Pie
BASE RECIPE 6: Pulled Pork
Pulled Pork Pitas
Pulled Pork and Tzatziki Salad
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.
Results from mums using The Healthy Mummy Plans
Sascha says, “Over 4st. gone from using The Healthy Mummy’s 28 Day Weight Loss Challenge and maintaining it couldn’t be more enjoyable”
Charlotte has gone from 17.5st. to 12.8st.
She says, “Since joining #teamhealthymummy my biggest achievement would have to be how far I’ve come in my presence of mind. I now have next to no worries on what people think of me.”
Mum Renee has overcome depression and anxiety stemming from an abusive relationship and transformed her body losing 8st.
She says “previously I lived day by day, but now I embrace life as it were my last day on the earth!”.
Are you ready to kick-start your weight loss?
Want to shift your baby weight but feel like you have NO TIME in your day to exercise and eat healthily? That’s where the Healthy Mummy’s 28 Day Weight Loss Challenge can help.
Our Challenge entails:
- 28 days of at home exercise routines (no gym needed) – with video instruction
- Customisable and breastfeeding friendly meal plans
- Time-efficient exercises for busy mums – under 30 mins
- Challenge combines Pilates exercises with interval and circuit training (HIIT)
- Suitable for basic to advanced fitness levels.
- Home to thousands of EASY-TO-MAKE recipes.
To find out more about joining the 28 Day Weight Loss Challenge for £1 click here.