Recipes

Mum takes 7 base recipes & 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.

rhian meals

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 every day and mums have lost over 3 million kilos with us!

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.

Rhian slow cooker

Mum takes 7 base recipes & turns them into 106 dinners

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!

The details

  • I spent $131.55 on food
  • I made 7 base recipes
  • I made 106 dinners
  • All meals were made in BULK and SLOW COOKED
  • All food is healthy and yummy

Rhian stove

What base recipes I made

All of the meals came from the 28 Day Weight Loss Challenge and you can see over 4,000 recipes in the challenge when you join. We also give away one recipe below!

BASE RECIPE 1: Greek White Beans ($0.94 per serve)

Greek White Beans

TURNS INTO:

Greek White Beans with Avocado Toast

GreekWhiteBeansWithAvocadoToast

Mushrooms and Mashed Greek Bean Wrap

Mushrooms&MashedGreekBeanWrap

Greek Bean, Chorizo and Tomato Salad

GreekBeanChorizo&TomatoSalad

Greek White Bean Salad Pita Pockets

Greek White Bean Salad Pita Pockets

Beef, Greek White Beans and Corn Salad

Beef, Greek White BEans and Corn Salad

BASE RECIPE 2: Lamb & Roasted Veg ($2.12 per serve)

Lamb & Roasted Veg

TURNS INTO:

Lamb and Roasted Lemon Thyme Greens

Lamb&RoastedLemonThymeGreens

Lamb and Vegetable Aioli Salad

Lamb&VegetableAioliSalad

BASE RECIPE 3: Lamb and Lentil Curry ($1.99 per serve)

Lamb and Lentil Curry

TURNS INTO:

Lamb & Lentil Curry with Yoghurt

Lamb and Lentil Curry

Lamb and Lentil Curry Pasties

Lamb and Lentil Curry Pasties

Lamb and Lentil Curry Stuffed Eggplants

Lamb_and_Lentil_Curry_Stuffed_Eggplant

BASE RECIPE 4: Cajun Chicken ($0.83 per serve)

Cajun Chicken

TURNS INTO:

Cajun Chicken Veggie Salad bowl

Cajun Chicken and Roast Vegetables

Cajun Chicken and Roast Vegetables

Cajun Chicken Veggie Salad

Cajun Chicken Pizzas

Cajun_Chicken_Pizzas

BASE RECIPE 5: Savoury Mince ($1.34 per serve)

Savoury Mince

TURNS INTO:

Savoury Mince Wraps

SavouryMinceWraps

Crunchy Salad with Spicy Savoury Mince

CrunchySaladwithSpicy_SavouryMince

Cheesy Spinach Savoury Mince Bake

Cheesy_Spinach_SavouryMinceBake

Potato Topped Savoury Mince Pie

PotatoToppedSavouryMincePie

Middle Eastern Mince Pizzas with Minty
Tomato Salad

BASE RECIPE 6: Pulled Pork ($0.67 per serve)

Pulled Pork

TURNS INTO:

Pulled Pork Pitas

PulledPorkPitas

Pulled Pork and Tzatziki Salad

PulledPorkandTzatzikiSalad

Pulled Pork and Spinach Sloppy Joes

Pulled Pork with Kale Salad & Rice

BASE RECIPE 7: Sweet Potato, Eggplant & Chickpea Stew ($2.08 per serve)

Sweet Potato, Eggplant & Chickpea Stew

Find this recipe HERE

Ingredients

  • 1 Tbsp olive oil 20ml
  • 2 cloves garlic, crushed 6g
  • 1 peeled & diced sweet potato 160g
  • 1 cup pumpkin, peeled & diced 120g
  • 1 medium eggplant, 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

Method

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, pumpkin and eggplant 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 cidervinegar. 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.

TURNS INTO:

Eggplant and Chickpea Stew

Sweet Potato, Eggplant and Chickpea Pie

SweetPotatoEggplantChickpeaPie

PLUS get a FREE Slow & Bulk Cooking recipe pack

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Go here for your FREE copy

My tips on how to save MORE money when meal prepping

rhian holding meals

  1. Prepare your vegetables and marinate meats the night before. This will intensify the flavours and make the meat more tender.

  2. 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.

  3. Greens are best added in the last 30 minutes of cooking, otherwise they tend to lose their colour and go very limp.

  4. 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.

  5. Have appropriate storage containers and label what you’ve prepared.

Results from mums using The Healthy Mummy Plans

Sascha Farley

Sascha says, “Over 30kg gone from using The Healthy Mummy 28 Day Weight Loss Challenges and maintaining it couldn’t be more enjoyable”

7 tips to reduce belly fat if you have PCOS

Charlotte Leorke

Charlotte has gone from 110.5kg to 80kg, losing 30.5kg!

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.”

Charlotte Leorke

Renee Harrison

Mum Renee from Central Queensland has overcome depression and anxiety stemming from an abusive relationship and transformed her body losing 51kgs.

She says “previously I lived day by day, but now I embrace life as it were my last day on the earth!”.

Renee-29_8

rhian_allen
written by:

Rhian Allen

Rhian is the Founder of the Healthy Mummy brand and passionate about empowering mums to live a healthier life. Rhian founded the Company in 2010 and it is now the biggest mums only health & weight loss community in the world.