Wellbeing

5 Simple Dinners That Are Even Better The Next Day

When you’re short on time you look for shortcuts, so cooking once and reliving the results twice makes doubling dinner a no brainer. But what if the food you cook is both delicious right now and develops in flavour, tasting even better the next day? It would tick some major foodie boxes, right? Bonus.

Jacqueline Alwill – Nutritionist, personal trainer and founder of whole foods catering company The Brown Paper Bag – shares with us her top five dinners that are nutritious and delicious today, but make bangin’ leftovers for tomorrow.

1 / 5

Chickpea And Cauliflower Korma

This dish combines some of my favourite plants all in one bowl. Chickpeas are a great source of plant based protein and rich in fibre and cauliflower is so wonderfully hearty, not to mention bundling with nutrients to support our body’s natural detoxification pathways.
Korma

Ingredients

1/2 head (650-700g) cauliflower, cut into florets

2 tbsp grapeseed oil

1 small brown onion, finely sliced

1/2 bunch coriander, leaves picked and stalks finely chopped

1 (400g) tin organic chickpeas, rinsed and drained

1 cup natural yoghurt

150ml filtered water

1 1/2 tbsp freshly grated ginger

3 tbsp dry korma spice mix

1 tsp ground turmeric

1 (400g) tin of organic tomatoes

1 large red chilli, seeds removed, finely chopped (add more to taste if desired)

Good pinch of sea salt and ground black pepper

Method

Serves 4 as part of a shared meal – GF: SF: V

Heat the oil on low in a medium sized saucepan and lightly sauté onion and coriander stalks for approximately 8 minutes.

In a jar whisk together the yoghurt and filtered water.

Add spice mix, chickpeas, ginger, yoghurt mix and turmeric to the pan and bring to a gentle simmer.

Toss cauliflower pieces and the tinned tomatoes through the pan and cook a further 6-8 minutes, being careful not to overcook the cauliflower.

Season with sea salt and cracked pepper and serve with fresh coriander leaves, blanched greens and rice or quinoa.

Serve with blanched spinach or kale leaves, basmati rice or quinoa

2 / 5

Peppered Lentil, Carrot And Beetroot Salad

Sometimes salads don’t feel like ‘enough’ for dinner, but this one will prove you wrong. With the warmth of roast vegetables, protein from lentils, good healthy fats from walnuts and a good kick of pepper it ticks all the boxes for a balanced plate!

Ingredients

6 carrots (660-700g), peeled and chopped

4 beetroot (450g), leaves and root trimmed, skin on, wrapped in foil

1x 400g tin brown lentils

1 tsp white pepper

1 cup walnuts, lightly crushed

3 cups baby spinach

1/4 cup currants

1/4 cup Spanish onion, finely sliced

Optional: 2/3cup (60g) feta, crumbled

Dressing:
1tbsp olive oil

1tsp balsamic vinegar

2tsp maple syrup

1tsp cinnamon

1tsp cumin

Sea salt and ground black pepper

Method

Serves 2 as main or 4 as part of a shared meal – GF : DF : SF : V : VG

Preheat oven 200C.

Line baking tray with paper and place both carrots and wrapped beetroot on tray.

Cook carrots 20min or until nicely golden whilst still maintaining crunch.

Remove carrots from tray, set aside to cool and put beetroot back into oven to cook a further 40min.

Once beetroot are cooked, turn off oven and allow beetroot to cool in foil before peeling skins away, then slice into pieces.

To serve place salad in layers starting with the baby spinach, then beetroot, carrot and repeat including optional additional ingredients. Try not to toss the salad too much as the beetroot dyes everything pink.

Drizzle with dressing, season with salt and pepper and serve.

3 / 5

Green Pea And Herb Soup

When it comes to no-fuss meals soup is a winner. It’s easy to prepare and so great to eat the next day or stash in the freezer to have on hand for the weeks to come.
pea soup

Ingredients

2 brown onion, peeled and roughly chopped

2 tbsp grapeseed, rice bran or coconut oil

6 cups frozen peas

6 cups stock, vegetable or chicken

Juice of 1 lime

Pinch of chilli flakes

4 cups loosely packed mixed herbs

Good pinch sea salt and freshly ground black pepper

Method

Serves 4 – GF : DF : SF : V : VG : PALEO

Warm a large saucepan on medium heat, add oil and onion and cook for a few minutes, or until onion is translucent.
Add peas and stock and cook a further 10 minutes.

Remove from heat and blend with lime, chilli, herbs, salt and pepper.

Serve with toasted sourdough or nourishing gluten free bread.

4 / 5

Slow-Cooked Lamb Shoulder With Tzatiki

This dish is always a winner in our house. It rocks the flavor when it comes out the oven on day one and then you can relive all the yummy flavours the following day tossing it through salads, wraps, baked eggs or other leftover roast veges – the best way to eat!

Ingredients

1.2 kg lamb shoulder

1 bulb garlic, halved on the horizontal

olive oil

1/4 cup dried oregano

1 cup stock, chicken, vege or beef all work well

Tzatiki:

1/2 cup Greek Yoghurt

1 small clove garlic crushed

1 tbsp lemon juice

1/2 cup cucumber, finely diced

1/4 cup mint leaves, finely sliced

good pinch sea salt and ground black pepper

Method

Serves 4 – GF : SF

Preheat oven to 160C.

Place the garlic halves in the base of a large casserole dish and pour stock around it.

Rub the lamb in olive oil, sea salt and oregano and place on top of the garlic.

Cover with lid or a double layer of foil and place in oven to cook for 5 hours.

Whilst lamb is cooking combine all ingredients for tzatiki in a bowl and mix to combine.

After 5 hours when lamb is cooked, remove from oven, pull meat from the bone and serve with tzatiki and a greek or rocket and cherry tomato salad.

5 / 5

Pumpkin Chicken And Quinoa Risotto

Quinoa risotto is such a great dish for the warmer months as it’s not too heavy, and makes for great leftovers when warmed or tossed cold through salads with an extra handful of green leafy vegetables.
Quinoa Risotto

Ingredients

400g whole chicken breast, trimmed

4 cups water

3 tbsp coconut or grapeseed oil

4 garlic cloves, finely chopped

4 medium carrots (300g), peeled and grated

200g pumpkin, skin removed and grated

2 cups white quinoa, rinsed

2 cups baby spinach

1/4 cup finely chopped basil

1/2 cup finely grated parmesan (optional)

Freshly ground black pepper

Method

Serves 4 – GF : DF : SF

Poach the chicken breast by bringing 4 cups water to the boil in a small saucepan, place chicken in water, bring to a simmer, then switch off heat and cover with lid to cook for 30minutes.

Once chicken is poached, remove from water (reserving water) and set chicken aside.

In a medium saucepan heat oil and lightly sauté the garlic for 1min, then add carrots and pumpkin and sauté another few minutes.

Whilst the veggies are cooking bring the water from the chicken to the boil again.

Add 4 cups of the chicken stock (reserved water) to the garlic, pumpkin and carrot, followed by the quinoa and stir.
Whilst the quinoa and veggies are simmering, shred the chicken into pieces.

Allow quinoa and veggies to cook approximately 10-12min, with most of the stock absorbed (you may find there is a small amount of liquid still after this time, that’s fine, the chicken will soak it up).

Stir through the shredded poached chicken, baby spinach, basil, parmesan, black pepper and serve.


Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook,founder and director of The Brown Paper Bag Nutrition. She is passionately committed to improving the health, wellbeing and happiness of all individuals.

(All images supplied)