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Deliciously Ella's healthy meal prep recipes

posted on Friday, 27th January 2017 | find under Nutrition

31 days to fit

Meet Deliciously Ella

deliciously ella with friends

With millions of visitors to her blog, DeliciouslyElla.com each week, plus the bestselling debut cookbook (Deliciously Ella) of all time, Ella Mills is nothing short of a food-writer phenomenon. Having just released her third book Deliciously Ella with Friends, Ella also balances thousands of Instagram followers, a popular app, a recently launched line of energy balls and two The Mae Deli restaurants in central London.

After being diagnosed with Postural Tachycardia Syndrome aged 20, Ella, a self-confessed sugar monster started reading and learning about diet and lifestyle, and the way that these factors can help manage illnesses. Overnight she cut out processed foods and took up a whole-foods, plant based diet, using her now infamous blog for inspiration. Focusing on natural food, with no clean-eating labels and a big focus on batch cooking, Ella has shared three exclusive recipes from her new book, for a healthy dinner party or meal prep for the week. 

Chilli & Ginger Pho

This is a simplified version of the classic pho recipe, which means you can have dinner on the table in twenty minutes rather than leaving it to simmer for hours! The broth base is flavoured with sesame, ginger, spring onions, chilli and lime and then filled with lots of veggies and buckwheat noodles before being topped with fresh coriander. A perfect cosy, comforting meal that will warm and rejuvenate you.

deliciously ella pho

Ingredients

Serves 4

2 portions of buckwheat noodles, or even courgette
25g dried shiitake mushrooms
2 teaspoons toasted sesame oil
generous thumb of root ginger, finely grated
2 garlic cloves, finely grated
2 red chillies, finely sliced
2 spring onions, each chopped into 4
2 tablespoons brown miso paste
2 tablespoons tamari
100g baby corn
250g bok choi, thinly sliced
120g beansprouts
2 carrots, peeled and julienned
handful of fresh coriander, roughly chopped
juice of 1 lime, plus lime wedges to serve

Method

Prepare the noodles, if using, according to the packet instructions, then place in a sieve and rinse with cold water. Put the dried shiitake in a bowl, pour over 500ml of boiling water and set aside for 20 minutes.

Heat the sesame oil in a wok, or large sauté pan, then add the ginger, garlic, chillies and spring onions, and cook for a minute or so, stirring to make sure the garlic doesn’t burn.

Splash in a little water and let it bubble for a couple of minutes, then add the miso and tamari and 500ml more boiling water. Let this broth bubble away until the mushrooms are ready, then add them too, with their soaking water (except the dregs, as they may contain grit). Return to a nice simmer for 5 minutes.

Add the corn and bok choi, and simmer for 5 minutes. Stir in the beansprouts and carrots.
Divide the noodles between 4 bowls, then spoon the broth on top. Sprinkle with chopped coriander and a squeeze of lime juice, then serve with lime wedges.

Chana Masala with Aloo Gobi & Coconut Rice

Absolutely delicious and filled with incredible spices that really transform the chickpeas. I also add leeks and spinach, as I love getting the extra veg in and they add a great flavour, plus the green of the spinach makes the meal look beautiful, too. I love this served alongside my Aloo Gobi and Coconut Rice, with a generous dollop of coconut yogurt.

deliciously ella chana masala

Ingredients

Serves 6

5 tablespoons olive oil
6 curry leaves, or 1 teaspoon curry powder
1 leek, finely chopped
½ teaspoon ground turmeric
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons garam masala
1 teaspoon chilli powder
1 onion, finely chopped
2.5cm root ginger, finely grated
5 garlic cloves, finely grated
2 x 400g cans of chopped tomatoes
2 tablespoons tomato purée
2 green finger chillies, halved lengthways
plenty of salt and pepper
2 x 400g cans of chickpeas, drained and rinsed
250g baby leaf spinach
juice of ½ lemon
fresh coriander leaves, to serve

Method

Heat the oil in a large saucepan and throw in the curry leaves, if using. Let them sizzle away and release their flavour for a few minutes, then drop in the leek and stir.

Next add the dry spices – including the curry powder if you’re not using curry leaves – and stir so that they’re mixed nicely with the leek. Let this cook for a few minutes before adding the onion, ginger and garlic; at this point you can add 1–2 tablespoons of water if things are starting to stick to the pan. Cook for a few minutes before adding the canned tomatoes, tomato purée, green chillies, salt and pepper. When you’ve poured in the tomatoes from their cans, swish a little water around in each to get the remaining juice, then add this to the saucepan, too. Let everything bubble away for 20 minutes.

Add the chickpeas and cook for another 10 minutes.

Stir in the spinach, just until it wilts. Let cool slightly, then stir in the lemon juice and serve in shallow bowls, sprinkling coriander leaves over the curry.

Sweet Potato Noodles with a Peanut Satay Sauce

These noodles were quite a revelation to me. They’re so much heartier and more filling than courgette noodles, and this satay sauce really brings them to life. It’s so incredibly creamy, with subtle hints of chilli and tangy lime. Together they make for the best pick-me-up dinner, healthy but comforting and bursting with flavour. You will need a spiraliser for this recipe.

deliciously ella sweet potato noodles

Ingredients

Serves 2

 For the noodles 
olive oil
1 celery stick, finely chopped
5 garlic cloves, crushed
2.5cm root ginger, finely grated pinch of salt
250g mushrooms, thinly sliced
2 small sweet potatoes, about 200g each, peeled and spiralised
100g baby spinach

For the sauce
3 tablespoons crunchy peanut butter (or almond butter also works)
70ml almond milk, plus more if needed
1 teaspoon tamari
1 teaspoon chilli flakes
juice of 1 lime
1 tsp honey
a little olive oil, if needed

Method

Heat a glug of oil in a large frying pan, then add the celery, garlic, ginger and salt and sauté over a low heat until the celery is softening. Add the mushrooms once the pan has been bubbling for a couple of minutes.

After a minute or so more, add the sweet potatoes and cook for about 10 minutes.

These noodles were quite a revelation to me. They’re so much heartier and more filling than courgette noodles, and this satay sauce really brings them to life. It’s so incredibly creamy, with subtle hints of chilli and tangy lime. Together they make for the best pick-me-up dinner, healthy but comforting and bursting with flavour. You will need a spiraliser for this recipe.
Next, make the satay sauce. Simply place all the ingredients in a blender and blend until smooth, adding oil if it helps to process the sauce, then add salt to taste.

Once the noodles and mushrooms are tender, add the spinach and the satay sauce. Stir until the spinach has wilted and the sauce is warm. If the sauce feels a little thick, add a splash of water, olive oil or almond milk and stir it in until it reaches your desired consistency.

Three burning questions

Describe your morning routine?

I normally get up about 6.30 and head straight to an exercise class. This really helps me let go of stress and get my mind ready for another crazy day with the business. I find I struggle to manage the manic nature of building a company, if I don’t get some good movement in. I love yoga and spinning, they’re my go-to’s. I then shower, get ready for work, grab something quick to eat and get stuck into the day. 

Your favourite workout and why?

I love yoga as it helps me feel open and allows me to find an ease in which to go about my day. It creates a balance and calm that I’m often lacking these days too! Equally I love spinning as it really helps me switch off. I love classes that are dark and play loud music, it’s a fun way to let out steam. 

What do you wear to workout?

I love patterned leggings and simple tops - I’m a big fan of anything with a built in bra, as it’s one less thing to carry! 

All recipes extracted from Deliciously Ella with Friends by Ella Mills, published by Yellow Kite, £25 © Ella Mills 2017. To find out more about Ella visit DeliciouslyElla.com or follow her on @deliciouslyella. Join us for your fittest January ever at sweatybetty.com/31daystofit with exclusive workouts, wellness tips, exclusive recipes and more. Share your workout selfies, recipe snaps and tag your friends with #31DaysToFit. 
Mrs
By Elaine - 5th February 2017
Can the Chanda masala be served in flat bread with the yoghurt and coriander? I am thinking of doing it for a lunch time at work Thank you
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