This Cheesy Eggplant Bake is the perfect crowd pleaser and super kid friendly.Easy, healthy and so delicious, you'll be loving every single bite.Plus, this dish serves up as an amazing leftover - hello, work lunches - if you don't devour the whole thing at once!   Serves: 4 Prep Time: 20 minutesCook Time: 40 minutes Ingredients: 2 Medium eggplants 6 Cherry bocconcini 250g Shredded mozarella 3 Cups Napolitana sauce 1 Handful of basil leaves (optional) 3 Tbsp salt (for the water)  Directions:  Pre-heat oven to 200 degrees celsius. Cut eggplants lengthways, into 0.5cm slices (or as thin as you can do!) Place eggplants in a large bowl and fill with water until the eggplant is completely submerged. (if you don't have a big enough bowl, split it between two or three) Add the 3 tbsp of salt to the water and leave to soak for 15 minutes.  Drain eggplants and pat dry. Place onto a lined baking tray (or two) and bake in the oven for 15 minutes.  Remove from oven and allow to cool for 5 minutes.  Using a deep baking dish, spoon 1/2 cup of the sauce and spread from edge to edge to ensure nothing sticks.  Layer with eggplant to cover the bottom of the dish and top with 3 bocconcini balls ripped in half. Add a ladleful of sauce and continue layering with the eggplants and alternating between mozzarella cheese and bocconcini balls on each layer.  The last layer should be eggplant, sauce and mozzarella.  Cover with alfoil and bake in the oven for 30 minutes. Remove alfoil for the last 10 minutes to brown. 

Serves: 2Prep Time: 10 minutesCook time: 15-20 minutesIngredients: Spaghetti, to serve 2 (250g)2 tbsp olive oil 1 small brown onion, diced 1 garlic clove, crushed 1 small red chilli, deseeded and sliced4 slices of shortcut bacon rashers, sliced in thin strips8 cherry tomatoes, halved 2-3 tbsp homemade pesto1 cup rocketSalt and pepper to taste Directions:  Cook pasta according to packet instructions Heat olive oil in a large nonstick pan to a medium to high heat.  Add onion, garlic, chilli and bacon to the pan and cook for 5-7minutes.  Add cherry tomatoes and cook until they have begun to soften (3-4 minutes)  Add cooked pasta to the pan and stir through the pesto. Add rocket and mix until it begins to lightly wilt.  Season with salt and pepper to taste.  EAT! 

I love these style of meals! Fresh, colourful, flavoursome and just DELICIOUS!  Serves 4Prep Time: 10 minutesCook time: 10 minutes Ingredients: Fish Cakes:450g firm boneless white fish (ling, snapper, flathead)1 egg5-7 string beans, sliced thinly 1 Tbsp. Fresh ginger, grated1 Garlic clove, crushed 2 Tbsp. Red curry paste 1 small red chilli, deseeded and chopped1 small handful of coriander 1/2 Lime, Juiced1 Spring onion stalk, sliced thinly 1 Tbsp. Fish saucePinch of Salt & Pepper Noodle salad: 100g vermicelli noodles, uncooked1 carrots, peeled in ribbions 1 cup of purple cabbage, shredded1 cucumber, peeled in ribbions 1/2 red capsicum, sliced thinly 5 mint leaves, roughly chopped5/6 coriander sprigs, roughly chopped  Dressing: 1 tbsp. Sesame oil1 tbsp lime, juiced1 tbsp. Fish sauce 2 tbsp. Soy sauce  Directions:  Ensure to de-bone the fish, you don't want any bones in the fish cakes! In a large blender, add the all the ingredients under "fish cakes" and blend until all combined and its almost like a chunky paste. Cook noodles according to packet instructions. Drain well. Add carrots, cabbage, cucumber, coriander, mint, capsicum and cooked noodles into a large mixing bowl and mix throughly. Taking 2 tbsp of the fish mixture at a time, form small patties. On a large frying pan, splash a small amount of olive oil and cook each patty for 2 minutes on each side, or until completely cooked through. Dress the salad mixture with all ingredients under "dressing". Divide the salad mixture between 3-4 plates and add 2-3 fish cakes each.Tip: Avoid dressing the salad as it can become soggy! Save the dressing until you're about to eat :)  I hope you absolutely love this - It's honestly one of my favourite meals to prep because they last for 3 days in the fridge! If you love this, Please come let me know over on Instagram or Facebook! Love, Leah x 

This is something that I've been meaning to make forever, but was always skeptical on how avocado could turn into a delicious mousse...but I have been proven VERY WRONG!!! It's seriously the most delicious thing ever and doesn't taste a THING like avocado.  Serves: 3-4Prep time: 2 minutes Blend time: 1 minuteIngredients: 2 Avocados, skin and pip removed150g dark chocolate (or regular choc) 2 tsp coconut oil, melted 1 tbsp maple syrup 1/2 tsp vanilla essence 1/2 tsp cacao powder 2-3 tbsp water (or more depending if your blender needs it!)  Directions:  Melt chocolate in the microwave or the stove.  Add ALL ingredients into a blender and blend until a smooth consistency.  EAT! This is super rich, so I would serve with some yoghurt (or ice-cream!) and fresh berries. 

This 3 ingredient chocolate recipe with banana & peanut butter is soooo tasty & delicious! It's the perfect quick & easy no bake dessert for when you're craving chocolate but still want something healthy. PLUS, it's vegan & an amazing simple snack idea for kids to cook & enjoy so you can guarantee everyone will love them! Don't be surprised if they don't last long.   Makes: 10-12 Truffles   Prep Time: 5 Minutes   Cook Time: 10 Minutes Ingredients:  100g Dark Chocolate 2 Bananas 3 Tbsp Peanut butter  Method: Melt your dark chocolate on the stove. Chop your banana into thick slices. Get a slice of banana, spread some peanut butter on the top and then put another slice of banana on top to make a banana peanut butter bite- so it creates a sandwich.  Using two spoons gently dip the banana and peanut butter in to the melted chocolate and coat it until it is completely covered.  Once you've coated all the banana and peanut butter bites in chocolate, put them in the fridge to set for 5 minutes! Enjoy! Tip: You can use any fruit you like! Strawberries, dates, apples - it's completely up to you! Get creative.

If you want to know how to make easy honey mustard chicken then look no further! I absolutely LOVE serving chicken breast with honey mustard sauce, broccoli and rice. It's so quick and healthy and the perfect dinner for two or the whole family! Your kids are going to love it. Serves: 2-3 Prep time: 10 minutes Cook Time: 20 minutesIngredients: Chicken:2 large chicken breasts, sliced in half horizontally 2 tbsp whole grain mustard 4 tbsp djion mustard 3 tbsp honey Pinch of chilli flakes Salt and PEpper  Rice:1/2 cup basmati rice, uncooked & washed 1 & 1/4 cup of chicken stock1 small brown onion1 tbsp butter1 tsp. sesame seeds (optional) 1 tbsp fresh coriander (optional)  Broccoli: 1 small head of broccoli Salt and pepper, to taste  Directions:  Add honey, Dijon mustard, chilli flakes, salt and pepper in a bowl and mix well. reserve 1 tbsp of the mixture and set aside. Pour the remaining mixture over the chicken and leave to marinate for 20 minutes.  In a small pot (with a lid) heat butter over a medium heat. Once melted, add the brown onion and cook for 2-3 minutes.  Add washed rice to the pot and stir. Add chicken stock into the pot and stir around. place lid on top and bring to a boil. Once boiling, turn the heat down to low and put a 12 minute timer on. Leave to cook.  In a small pan, heat a small amount of olive oil and add broccoli florets. Cook for 3-6 minutes and sprinkle with salt and pepper.   Remove broccoli from the pan and begin to cook the chicken breasts. Cook for 3-5 minutes on the pan (each side) or until cooked to your liking. Slice the chicken into strips.  Serve with rice, broccoli and a drizzle of the mustard mixture that you set aside earlier.