5 delicious winter meals I am loving whilst pregnant

GLUTEN & DAIRY FREE GNOCCHI

• a handful of spring onion

• a handful of herbs (I used fresh parsley)

• 1 small tin of tomato paste (140g)

• 1 can coconut milk

• 1/2 cup nutritional yeast

• 1 packet GF gnocchi (I used Simply Wize)

• garlic oil

1. Fry off the spring onion & herbs with a drizzle of garlic oil

2. Once herbs are fragrant, add the tin of tomato paste and mix to coat the herbs

3. Then add the coconut milk, nutritional yeast & some salt, turn heat to low and let simmer

4. Boil water for your gnocchi, once boiled add gnocchi and cook as per packet instructions

5. Once gnocchi is cooked, gently mix into the pasta sauce

6. Top with fresh parsley & cheese

PAD THAI STYLE NOODLES

• 500g turkey mince

• Handful of spring onion

• 2 carrots

• 1 bunch of box choy

• Large handful of green beans

• pad Thai style rice noodles

• 2 tbsp tahini

• 1 tbsp miso paste

• 2 tbsp fish sauce

• 1/4 cup tamari

• Sesame seeds, chilli, lemon & crispy shallots (optional, to top)

1. Begin by frying off the spring onion in garlic oil until fragrant
2. cooking the turkey mince in garlic oil until cooked through
3. Chop carrot, beans & wok chop + any other veggies of choice
4. Cook the noodles as per packet instructions
5. Once the mince is cooked, add the veg and steam through then add the miso, tamari and fish sauce, mix to combine
7. Stir through the cooked noodles, remove from the heat & add then stir through the tahini
8. Serve in a bowl and top with Sesame seeds, chilli, lemon & crispy shallots

DUMPLING NOODLE SOUP

• 1 large or 2 small carrots

• 1 spring onion

• 1 bunch bok choy

• coriander

• 2 x veggie stock cubes

• vermicelli noodles

• 1 packet dumplings

• tamari or soy sauce

• coconut sugar

• chilli flakes & crispy shallots to top

1. Prepare/chop your veggies
2. Crumble stock cubes into 3 cups boiling water
3. Prepare your broth by cooking the carrot, spring onion & coriander until fragrant. Then stir in the stock, 2 tsp tamari & 1 tsp sugar and bring to a simmer.
3. Cook vermicelli noodles as per packet instructions, drain & rinse under hot water to present sticking
4. Cook dumplings as per packet instructions
6. Once everything is ready to go, add in the bok choy to the broth and cook for 1 min.
7. Divide the noodles among your bowls & ladle over the veggies and broth. Top with the dumplings & serve with a extra coriander, a sprinkle of chilli flakes and crispy shallots

WHOLESOME AND HEARTY BOLOGNESE

• 500g grass-fed beef mince

• 3 large handfuls spring onion, chopped

• 1 cup chopped tomatoes (fresh or tinned)

• 2 large carrots, grated

• 1 large zucchini, grated

• 1 bottle passata sauce

• 1 beef stock cube, mixed with 100 mL boiling water

• mixed herbs &

  garlic oil

• Chilli flakes to taste, c

  heese of choice for topping and f

  resh herbs for garnish

• Gluten-free pasta of choice

1. Start by chopping the spring onion, tomatoes and grating the carrots and zucchini.

2. Heat a large pan over medium heat and add the garlic oil.

3. Add the spring onion and tomatoes to the pan. Sauté for a few minutes until softened. Then add the beef mince, breaking it up with a spatula as it cooks.

4. Once the mince is starting to cook through, stir in the grated carrot and zucchini.

5. Pour in the passata sauce and beef stock. Stir well and season with mixed herbs.

6. Allow the sauce to simmer on low heat for about 15 minutes, stirring occasionally.

7. Meanwhile, cook GF pasta according to the package instructions. Drain and set aside.

8. Serve pasta in bowls, topped with bolognese and sprinkle with chilli flakes, cheese, and fresh herbs before serving.

THAI STYLE PUMPKIN SOUP

• 1/2 a butternut pumpkin

• 3 large carrots

• 1 tsp ground cumin

• olive oil

• 2 cups of vegetable stock

• 1 cup of shallots, finely chopped

• 2 tbsp Thai red curry paste

• 1 can of coconut milk

1. Preheat the oven to 180°C. Deseed and skin the pumpkin before cutting into cubes. Cut the carrot into cubes.
2. Place the carrot and pumpkin on a tray and season with cumin & olive oil. Bake in the oven for 20 to 30 minutes & remove when soft and golden.
3. Allow veggies to cool for 10 minutes then blend until smooth with the stock.
4. Heat a large saucepan with some olive oil & fry shallots until fragrant. Add the curry paste & cook for a further minute.
5. Pour in the pureed pumpkin and coconut milk & stir.
6. Let simmer on low heat for 10-15 mins. If the soup gets too thick, thin it with a splash of boiling water.
8. Serve immediately with a few slices of fresh bread or pop into air tight containers for weekly lunches!