Hi – My name is Rhian and as well as being a busy mom of 2 little young boys – I am also the founder of The Healthy Mommy which I am super proud to say is transforming the lives of millions of moms all over the world.
The Healthy Mommy is a health & weight loss program created for busy moms and we started back in 2010 when I was pregnant and wanted to created a supportive and holistic program for moms (you can read my story here) and now millions of moms use our famous 28 Day Weight Loss Challenge every day and moms have lost over 6 million lbs with us!
7 base recipes makes 106 dinners
One of the BIG things I like to do and show moms is that healthy eating doesn’t need to be expensive! Below I will show you the food I cooked plus I will share my bulk cooking tips and how you can get costs down even further!
Today, I did a little bit of meal prep! Well quite a lot actually! I made 7 base recipes and turned them into 106 DIFFERENT meals.
Mom takes 7 base recipes & turns them into 106 dinners
The Healthy Mommy meals are designed with a holistic approach, with no food group being cut out, everything in moderation and the most importantly, delicious!
This took me around 2.5 hours to do but means I don’t have to cook again for a long time and because I am cooking in bulk I am saving so much money – so although it is hard work – it is 100% worth it!
- I spent $131.55 on food
- I made 7 base recipes
- I made 106 dinners
- All meals were made in BULK and SLOW COOKED
- All food is healthy and yummy
What base recipes I made
All of the meals came from the 28 Day Weight Loss Challenge and you can see a range of recipes in the challenge when you join. We also give away one recipe below!
BASE RECIPE 1: Greek White Beans ($0.64 per serving)
Greek White Beans with Avocado Toast
Mushrooms and Mashed Greek Bean Wrap
Greek Bean, Chorizo and Tomato Salad
Greek White Bean Salad Pita Pockets
Beef, Greek White Beans and Corn Salad
BASE RECIPE 2: Lamb & Roasted Veg ($1.45 per serving)
Lamb and Roasted Lemon Thyme Greens
Lamb and Vegetable Aioli Salad
BASE RECIPE 3: Lamb and Lentil Curry ($1.36 per serving)
Lamb & Lentil Curry with Yogurt
Lamb and Lentil Curry Pasties
Lamb and Lentil Curry Stuffed Eggplants
BASE RECIPE 4: Cajun Chicken ($0.57 per serving)
Cajun Chicken Veggie Salad bowl
Cajun Chicken and Roast Vegetables
Cajun Chicken Pizzas
BASE RECIPE 5: Savory Ground Beef ($0.91 per serving)
Savory Beef Wraps
Crunchy Salad with Spicy Savory Beef
Cheesy Spinach Savory Beef Bake
Potato Topped Savory Beef Pie
Middle Eastern Beef Pizzas with Minty Tomato Salad
BASE RECIPE 6: Pulled Pork ($0.46 per serving)
Pulled Pork Pitas
Pulled Pork and Tzatziki Salad
Pulled Pork and Spinach Sloppy Joes
Pulled Pork with Kale Salad & Rice
BASE RECIPE 7: Sweet Potato, Eggplant & Chickpea Stew ($1.43 per serving)
- 1 Tbsp olive oil
- 2 cloves garlic, crushed
- 1 peeled & diced sweet potato
- 1 cup pumpkin, peeled & diced
- 1 medium eggplant, peeled and diced
- 2 tsp turmeric
- 2 tsp cumin
- ½ tsp cayenne pepper
- 14 oz canned chickpeas, rinsed & drained
- 1 diced zucchini
- 14 oz canned tomatoes
- 6 fl oz reduced fat coconut milk
- 2 Tbsp tomato sauce
- 2 Tbsp apple cider vinegar
- 2 cups baby spinach
If preparing on the stovetop:
- Heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds.
- Add the sweet potato, pumpkin and eggplant and cook for a minute or two. Stir through the turmeric, cumin and cayenne pepper.
- Add the chickpeas, zucchini, canned tomatoes, coconut milk, tomato sauce and apple cider vinegar. Stir to combine, breaking up the canned tomatoes if needed. Bring to a boil, then reduce to a simmer for 30 minutes or until the veggies are tender.
- Add the spinach in the last 5 minutes of cooking and stir through until wilted.
If preparing in a slow cooker:
- Place all ingredients, excluding the baby spinach in the slow cooker dish and cook on low for 8 hours.
- Stir through spinach just before serving, to wilt.
Eggplant and Chickpea Stew
Sweet Potato, Eggplant and Chickpea Pie
My tips on how to save MORE money when meal prepping
Prepare your vegetables and marinate meats the night before. This will intensify the flavors and make the meat more tender.
Feel free to skip searing off your meats before placing them in your dish. It really doesn’t make much difference to the texture of the meat if you’re slow cooking. The same goes for onions. Just cut them smaller beforehand.
Greens are best added in the last 30 minutes of cooking, otherwise they tend to lose their color and go very limp.
As soon as you have finished slow cooking a meal, portion it into small, airtight containers, and cool in the fridge. Once cool, place in freezer for a later date.
- Have appropriate storage containers and label what you’ve prepared.
Results from moms using The Healthy Mommy Plans
Sascha says, “Over 66 lbs gone from using The Healthy Mommy 28 Day Weight Loss Challenges and maintaining it couldn’t be more enjoyable”
Charlotte has gone from 243 lbs to 176 lbs, losing 67 lbs!
She says, “Since joining #teamhealthymommy my biggest achievement would have to be how far I’ve come in my presence of mind. I now have next to no worries on what people think of me.”
Mom Renee has overcome depression and anxiety stemming from an abusive relationship and transformed her body losing 112 lbs.
She says “previously I lived day by day, but now I embrace life as it were my last day on the earth!”