Word that it was Garlic Prawn and Pea Spaghetti for dinner spread like wildfire, culminating in a call of excitement from hubby who heard from my daughter that I was making it for dinner.

I don’t think I’ve ever seen dinner scoffed down so fast by the whole family ?

Hubby teamed it with a glass of his favourite white wine and I had to giggle when my son remarked “Well that dinner sure put Dad in a good mood”.

That’s the beauty of food. Hit the spot and it can be the most comforting, delicious, uplifting experience and pull anyone out of their grumpy day.

I felt oddly guilty with each gasp of praise, given this is probably one of the easiest, no-brainer dinners you could make in all of history.

Proving that simplicity and fresh flavours win out again.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spaghetti
Sea salt and ground pepper
Extra virgin olive oil

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Garlic Prawn and Pea Spaghetti

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Author Brenda Janschek

Ingredients

• 60 grams unsalted butter
• 4 cloves garlic finely chopped
• 1 red chilli deseeded and chopped finely (optional)
• ½ lemon zested (optional)
• 24 prawns peeled and tails removed (I paid the fish monger to do this step for me #lazy)
• 400 grams spagettini or spaghetti
• 1 cup frozen peas
• Sea salt and ground pepper
• ¼ cup parsley chopped
• Lemon juice optional
• Extra virgin olive oil

Instructions

• Cook pasta as per packet instructions. Add peas in last 2 minutes of cooking. Drain, remembering to reserve 1 cup of the cooking water for later.
• Heat the butter in a large frying pan over low-medium heat. Add the garlic, chilli and lemon zest. Cook, stirring for 2 minutes or until garlic is golden.
• Add the prawns and cook on one side for a couple minutes, then gently turn and cook for another minute or until the prawns are tender.
• Add the pasta, peas, parsley and reserved water.
• Season with sea salt and lots of freshly cracked black pepper and toss to combine.
• Serve with a squeeze of lemon juice and a good lug of extra virgin olive oil and maybe even an extra teaspoon of butter stirred through each serving and extra black pepper!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

It contains 40 scrumptious sweet and savoury recipes which are nut and refined-sugar free.

Other recipes you might like to try for dinner Summer Baked Meatballs with Kale and Juicy Tomato Sauce or 
Healthy Lasagna.

Bren x

When my kids devoured this soup served by my sister in a recent visit to the Blue Mountains, I was quick to ask for the recipe.

Last night I made it for the first time, and decided to add some mung dal (for extra protein) that had been in the cupboard debating its purpose in life.

I’m pleased to report it found a happy home in this soup. And despite protests from the kids revolving around the pappadums being the real attraction of the initial dish, they both loved this spice-rich soup packed in their thermos flasks for lunch the next day.

I’m often asked how to keep the food hot until lunchtime.

Well, it’s as easy as 1, 2, 3:

1. Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
2. Heat up the food
3. Pour out the hot water  add the warmed up food into the container,  then pop the lid on immediately.

Our fave insulated jars are from Biome which have lasted years:

If you’re looking for more lunch inspiration, take a look at my new recipe ebook,  Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container

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Indian Cauliflower, Potato and Mung Dal Soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Brenda Janschek

Ingredients

• 1 large brown onion chopped
• 1 tablespoon ghee or coconut oil
• 2 cloves garlic finely chopped
• 1 tablespoon grated ginger
• 1 chilli finely sliced (I took out the seeds and used half a large red chilli)
• 2 teaspoons black mustard seeds
• 2 teaspoons garam masala
• 1 teaspoon ground tumeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 4-6 cups water or bone broth
• 1 cup coconut cream
• 3 potatoes diced
• 1 cup mung dhal
• 700 gms cauliflower chopped into medium florets
• 1/2 cup plain yoghurt for serving, optional
• Chopped coriander

Instructions

• Fry onion in ghee or coconut oil for a few minutes until soft.
• Add garlic, ginger and chilli and lightly saute until soft.
• Stir in the spices for 1 minute or until fragrance is released.
• Add water and coconut cream and bring to the boil.
• Add potato and mung dhal and cook for 5 minutes.
• Add cauliflower and simmer for 10-15 minutes until cooked.
• Process half the mixture then add to remaining soup and serve.

Notes

Serve with yoghurt and chopped coriander and a nice big salad.

If you make any of these recipes please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

You might also like to check out my favourite soup round up, 7 Soup Recipes to Soothe the Soul.

Bren x