Meatless Mondays

While meat has so many health benefits, Australians consume far too much red meat. I know we all swap out red meat for chicken, fish or pork a few times a week but have you considered a vegetarian meal once a week?. In my house we do "meatless monday". This not only gives our digestive system a rest from breaking down meat proteins but massively increases our vegetable, fibre and nutrient intake for one day. When eating only a plant based diet for a day we also decrease our calorie intake so it helps with weight maintenance. Give meatless Monday/Tuesday/anyday a go. You might just discover you can go without meat for a day!


Vegetarian Spaghetti


  • Large jar of organic tomato passata (or homemade if inclined)

  • Heap of mushies

  • Onion, capsicum, veggies of choice

I saute whatever vegetables in olive oil I have or I roast a heap of vegetables and then just add to the sauce in a big pot.

Flavour with garlic, herbs



  • 4 Zucchinis

  • 2 large carrots or 1 large sweet potato

Spiralise the zucchini/carrot/sweet potatoe into thin spaghetti like strips.

Lightly cook in large frypan with garlic and olive oil.


Serve just like normal spaghetti. Top with a sprinkle of parmesan and a good quality sourdough bread.

The beauty of this spaghetti is that it will not sit heavy in you gut. You can actually feel it doing you good!


Serves 4

pumpkin curry.jpg

Pumpkin, Chickpea and Spinach Curry

  • 1/4 jap pumpkin or 1/2 butternut chopped in small cubes (can add more depending on how many serves)

  • Can of chick peas

  • 1/2 pack frozen spinach

  • Onion 

  • can of light coconut milk

  • handful of cashew nuts

  • 1 Tbsp tomato paste

  • 1 tsp curry powder

  • 1 tsp cumin powder

  • 1 tsp minced garlic and ginger

  • 1 tsp turmeric powder

(now I am very liberal with herbs so really add as much as you want)

In a big pot fry onion in coconut oil or olive oil until golden brown, add garlic, ginger and spices and lightly fry. Add tomato paste.

Add all other ingredients except frozen spinach. Let it come to the boil for about 5 minutes and then add frozen spinach. As it cooks water comes out of the veggies so you may not need to add any other liquid. Keep an eye on it and add water or even veggie stock if needed.

Serve when pumpkin is tender and looks mushy. We just eat it like this in a big bowl with no rice but you can have whatever you like on the side.

A hearty, warming vegetarian meal for cold winter evenings!


Serves - 4