Jane Plan Team Lockdown Recipes!

Have you jumped on the 'baking bandwagon' in Lockdown? As we try and navigate our way tentatively through the gradual easing of lockdown, it can feel very confusing. But the one thing we don't need to feel confused about is staying healthy.....

Well not with our healthy meals plans anyway. As all you lovely Jane Planners know, you can be certain that you have deliciously healthy food, delivered to your door.

However, perhaps you are not 'on Jane Plan' right now - and instead have been trying to navigate your way through the myriad of information on cooking and healthy eating in lockdown. Perhaps you have jumped on the 'baking bandwagon' and have eaten more than your body weight in banana bread! If that sounds familiar, I hope we can inspire you with some of our Nutrition team's deliciously healthy lockdown recipes.  
Ali's Gorgeous Granola - makes 15 portions

135g rolled oats
80g of each of the following - finely chopped pecan or walnuts, pumpkin seeds, sunflower seeds, 
120g almond meal (grounded almonds)
40g shredded coconut
1 teaspoons of cinnamon
80ml honey
2 teaspoons of vanilla extract
Preheat oven to 180 C
Place all ingredients into a large bowl and mix to combine.
Divide mixture on a tray and spread evenly.
Bake for 15 minutes, until granola is golden and crunchy.

A beautifully balanced breakfast Ali - thank you for sharing! 
Sarah and Pippa's Vegetable Skewers - for two as a main or four as a side 

1 red onion 
1 large courgette 
1 large red pepper 
1/2 aubergine
Handful of mushrooms 
Handful of cherry tomatoes 
1 garlic clove - minced 
1 tablespoon olive oil 
Whatever herbs you have in your garden 
Salt and pepper - to taste 
or any veggies of your choice ????
If using wooden skewers, soak in water for approximately 15-30 minutes  
Mix garlic, oil, herbs, salt and pepper into a small bowl and set aside 
Prepare the vegetables by chopping them into even cubes 
Thread the vegetables onto the skewers 
Brush each skewer with the garlic, oil mixture 
Cook the skewers on the BBQ or in the oven for about 10-15 minutes or until vegetables are just softening and browning around the edges.  
Great BBQ recipe Sarah and Pippa - I am cooking this tonight!
Natasha's Spinach and Chickpea Curry - serves four curry lovers!

1 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp grated ginger
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
400g can chopped tomatoes
400ml can low fat coconut milk
400g can chickpeas, drained and rinsed
100g spinach
½ small pack coriander, roughly chopped
Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
Add 2 crushed garlic cloves, 1 tsp ginger, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of tinned tomatoes, simmer and reduce for 10 mins.
Pour in a 400ml can of coconut milk and season to taste. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
Tip in a drained and rinsed 400g can of chickpeas and 100g spinach and warm through.
Garnish with chopped coriander and serve with cauli rice.
Thanks Tash - this is fabulously fragrant and I love it!
Have a wonderful week and as we come gradually out of lockdown, stay calm, stay kind and stay in touch.
Best wishes, 
Jane and the team