Luckily, you won't be surprised to know I love cooking from scratch anyway. I'm no nutritional expert, but I gave it a good go. Armed with a box of organic, fresh vegetables, my favourite utensils and a healthy attitude, here are my top five takeways from the challenge. (No, not that kind of takeaway...)
An apple a day is so last season. Where possible, I aim to eat a mix of five fruit and vegetables a day. This is usually in the form of a veggie with lunch, an apple, blueberries or some strawberries for something sweet, a banana for a 3pm pick me up and then a couple of vegetables with my tea. I also add what I like to call secret veg into dishes - perfect for fussy eaters. Think tomatoes blended into sauces, courgette ribbons stirred within spaghetti and pulses into chillis. Be creative with colour and flavours. Enjoy experimenting.
Wholemeal grains are perfect for a long lasting power boost in meals. I personally prefer not to cut carbs out - not because it would be impossible for me (cake, duh) but instead because I'd rather replace them for healthy grains. Recent favourites include quinoa, bulgar wheat and pearl barley. This veggie moussakka uses lentils instead of lamb, whilst this gluten free lasagne uses courgette sheets instead of pasta and has hearty quinoa, spinach and walnuts throughout too.