Recipe: Ravioli Veg Salad!

I love easy to throw together meals and this one is sure to have you looking forward to lunchtime!

You will need:

2+ cups diced vegetables roasted or sautéed (I used pumpkin, capsicum, red onion, mushrooms, zucchini)

1 x 250g packet of ravioli (I used ricotta & spinach cappellaccio – Case Barelli brand from ALDI)

1 x block of haloumi, sliced

1 x bag of baby spinach

1 x no drain pouch of black beans

Balsamic glaze (for topping)

Extra virgin olive oil spray/oil for cooking

3 containers for meal prep


  1. Prepare vegetables: if roasting them, grease an oven proof tray with olive oil spray and roast for ~30-40mins on 180C or until cooked. If sautéing, add a drizzle of extra virgin olive oil to a pan over medium heat and add vegetables, cook through. Set aside.
  2. Prepare ravioli as per packet instructions and set aside to cool.
  3. Slice haloumi and cook until golden brown, drain with paper towel and set aside.
  4. Seperate the spinach bag into thirds and add a 1/3 to each container.
  5. Seperate the pouch of beans into thirds, add a 1/3 to each container.
  6. Seperate the ravioli into quarters approx 3-4 pieces and add a serve to each container.
  7. Add 2-3 slices of haloumi to each container.
  8. Top with 1/3 of the vegetable mixture and toss to combine
  9. Drizzle with balsamic vinegar!


  • Recipe serves 3
  • With these quantities, I had some leftover ravioli and haloumi that I will use to make up another salad for Thursday. Otherwise you could use a little more spinach and vegetables to make up 4 serves.
  • It can be enjoyed cold or warm. I like to enjoy it warm – I usually microwave it for 30 secs before eating. 

Ready to take the first step? Contact me via email or phone 0422 288 565. 

Recipe: Veggie Enchiladas!

In celebration of World Pulses Day – this recipe will help you get more pulses on your plate! Packed full of plant based proteins, fibre and flavour -this is a recipe the whole family will love!

You will need:
1 x packet of wholegrain wraps
3 tbsp onion, diced (fresh or frozen)
2 large zucchinis, diced
1 large handful of spinach, chopped
1 x can of black beans, rinsed and drained
1 x can of corn, rinsed and drained
1 x jar of enchilada sauce
1/2 block of feta, crumbled or 1 cup grated cheese
Extra virgin olive oil or spray (for cooking)

1. Preheat oven to 180C and lightly grease a baking dish.
2. Over medium heat, lightly char the corn and set aside.
3. Add the onion and zucchini to the pan and cook until browned
4. Rinse and drain the black beans and add to the pan.
5. Add spinach and sauce and mix until combined.
6. Take off the heat and add cheese, stir through.
7. Add 2-3 tbsp of the mixture to a wrap, roll up and place fold side down in baking dish. Repeat with remaining wraps until all the mixture is used.
8. Top wraps with remaining mix.
9. Cook for 20 minutes or until lightly browned.


  • Recipe serves 4
  • I used Simson’s Pantry wraps (4 seeds and wholegrain super barley) 
  • Step 2 – charring the corn is optional (if you want a quicker version – just add the corn with the beans at step 4)
  • This recipe is so versatile – here are two of my favourite variations using the base mix!

    1. Nachos –Follow steps 1-6 and serve with corn chips. Top with your favourites – we love avocado and plain greek yoghurt!
    2. Quesadillas – Follow steps 1-6. Sandwich mixture between two wraps and toast in a sandwich press! We love to serve ours with a side salad!

Ready to take the first step? Contact me via email or phone 0422 288 565. 

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