No doubt about it, COVID-19 has had a significant impact on our lives and livelihoods. All of us have different experiences and have been effected in different ways. For many, it has provided an opportunity to consider our own health and well-being and take a closer look at our nutrition choices and habits. This has resulted in a significant increase in home-cooking (including a contagious interest in sourdough baking!) as well as cooking on a budget.

You may have already been searching your favourite recipe sites, or flicking through old recipe books for meal inspiration. If you are looking for more ideas, I have linked in below a few winter-friendly options that are quick and easy to make, and will help to keep your body and brain nourished and content.

These, along with other recipes, are here on my website, or if you are looking for more ideas you will find over 140 meal and snack ideas in Super Food for Performance - currently discounted.

Pumpkin and Pinenut Spinach Salad
Yes, a salad for winter - you can serve it while the sweet potato is still warm. Great with lamb or chicken, or roast some chickpeas with the sweet potato for a vegetarian option.

Dahl

Perfect for a warming lunch or savoury snack. High in fibre and a tasty way to eat lentils!

Salmon and Ricotta Frittata

Works well for breakfast, lunch, dinner or a snack - high in protein and a terrific source of calcium.

Mexican-Style Beef with Sweet Corn Salad

More salad! But you can serve it while the corn is still warm. Mix in some black beans for a plant-based lunch bowl on it’s own.

Banana Bread

One of the most searched recipes right now - a great way to use up extra bananas, and lower in sugar and additives than the standard store-bought varieties.

Recovery Smoothie

A great recovery option post-training, especially with more of us training from home right now. Mix it up with your favourite fresh or frozen fruits.

Happy cooking and stay safe. I would love to see your creations, so if you post any of your cooking on your social media please tag me in - (these recipes or your own healthy favourites!). You can find me on Instagram, Facebook and LinkedIn.

This recipe is not really my own, it’s kind of a mix of a few different ones I have used over time – the great thing is that it seems to work out ok every time – no need to weigh your flour for this one, get it about right and it should be fine!

Quick and easy to make, with staple ingredients from the fridge and cupboard, so as soon as you have a couple of brown looking bananas you can whip one up.

Yes, it has a bit of sugar, but still on the low side. I make it often for my active kids and they love it as a snack. At least it’s home-made, which means none of the additives that many of the store-bought varieties contain.

Nice on it’s own, fresh from the oven, and also lasts a couple of days in an airtight container. It might last longer but we never have any left to know!

Feel free to adjust recipe to suit tastes – you could add sultanas or change the topping to any sort of nuts or seeds.

Ingredients:

2-3 ripe bananas, mashed

2 eggs, lightly beaten

¼ cup brown sugar

¼ cup extra virgin olive oil

1 cup wholemeal plain flour

¾ cup white plain flour

½ tsp bicarbonate of soda

½ tsp ground cinnamon

Chopped walnuts (optional)

Method:

Preheat oven to 170 degrees C. Line a loaf tin with baking paper.

In a large bowl, combine mashed banana, eggs, brown sugar and olive oil. In another bowl, sift flours (if you have time, mostly I don’t bother!) and mix well with bicarb of soda and cinnamon. Add wet ingredients to dry and mix well. Pour into prepared loaf tin. Top with chopped walnuts if desired. Bake for ~45 minutes until golden brown and a cake skewer inserted into the middle of the loaf comes out clean

Remove from tin and cool on a wire rack. Serve warm or cold.

Quick and easy recipes - soup, salad and snacks

Banana bread

Clients Lisa has worked with