A handy guide to dinnertime health hacks
Now I don’t know about you, but sometimes juggling my health goals can feel like a real balancing act. With dialling up the veg and dialling down the meat, there’s little time left for stuff like calories and vitamins. Luckily, none of that has to feel like a drag. With just a few hacks to your recipes, you can pack in more veg, keep meat-eating in check and enjoy your favourite meals without compromising on flavour.
Feeling inspired? Good, so am I. I’ve trawled through the Gousto cookbook to find my top picks to help you hack your healthy eating. Let’s dive in
Where would we be without Joe, our latest (and fittest?) national treasure? In the sin bin, that’s where! Joe Wicks’ Picks are some of the simplest ways to help you tweak your weekly menu, and this luscious little grain bowl is example numero uno. I like to swap out Joe’s usually very-juicy-but-still-meaty chicken breast for crispy roasted cauliflower on Meat-free Monday. Bangin.
As a self-confessed carnivore, it may come as a surprise to you when I divulge this secret: I’m a tofu fanatic. Silken tofu. Firm tofu. All of the tofu, all of the time. It’s the perfect canvas for East Asian sauces and marinades, and if you crisp it up nice and good, I promise you’re going to love it too. Try this sweet and sticky tofu teriyaki over rice and get your protein in without reaching for the meat.
On days that my body is crying out for goodness, dinner needs to be quick, easy and packed with veg. This panzanella usually does the trick and it’s so tasty that even my nonna would approve. No meat or cheese here, it’s all plant-based and guaranteed to reduce your eco impact. Vibrant mediterranean veg, crispy ciabatta to soak up the dressing, and a scattering of protein-packed seeds. Delizioso.
I’m obsessed with Korean cuisine. It’s packed with flavour and that umami hits just right every time. The downside? It’s oh-so meaty. That’s where this plant-based bulgogi comes in. By swapping beef for meat-free mince, you jump on the Seoul train with a one-way ticket to flavour town, my friend. Faux meat skeptic? Why not see it as an addition to your repertoire rather than a replacement?
Some say mushrooms are a love-it or hate-it kind of thing, but heavens to Betsy are they brilliant. Not only are they one of the best ways to cram more vitamin D into your bod, they’re now replacing all manner of meats given their firm texture and versatility in the kitchen. This Chinese-style pulled hoisin mushroom wrap is one such example of kitchen wizardry, and even without the bird it’s duckin’ brilliant.
And it’s really as easy as that. With a swap here and a swap there, you’ll have health-hacked your way to even more veg on your plate. To get even more out of your veg, try this speedy Italian giardiniera when you’ve got spares or scraps, or this beet shakshuka that knocks out your whole 5-a-day in one go.