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  • Emma Regan

10-Minute Lunches For Busy Mums & Ladies

Updated: Jan 6


New year, same old lockdown!... And it seems us ladies are busier than ever this lockdown - do you agree?


As if you weren't busy enough with work, kids, husbands, pets etc, many mums have now taken on the role or teacher too! So with all that on your plate, it’s no surprise that often nutrition is one of the first things to go. Many ladies think it takes too long to make a healthy, nourishing lunch but with these 10-minute recipes - think again!


You will love these recipes because they are really yummy, and I promise they take 10 minutes (tops!) from start to finish. They are perfect for a quick bite in between zoom meetings or for a speedy refuel ready for another afternoon of home schooling.


Give them a go, and remember to tag @thenourishmentacademy when you take a snap of your delicious 10 minute creations!


All Season Pea & Leek Soup

(6 Servings)

  • 2 Leeks

  • 1.5 Packs of Frozen Peas

  • 2.5 Vegetable stock cubes

  • A Sprinkle of watercress

Add peas to a saucepan with 2 cups boiling water and 2 stock cubes. Simmer until soft.

Meanwhile, braise leeks in a non-stick frying pan with remaining ½ stock cube until soft.

Add to peas and simmer for 5 minutes.

Blend with either a hand blender or bullet.

Season to taste and top with watercress.



Smoky Chorizo Salmon

(Serves 1)

  • 150g Salmon Fillet

  • 150g Cherry Tomatoes

  • Fresh basil

  • 8 Black olives

  • 15g Chorizo

  • 1 tbsp Red wine vinegar


Place the salmon flesh side down in a non-stick frying pan on a medium-high heat - after about 3 minutes, flip over and cook on skin side for 5 minutes or until crisp.

Finely slice the chorizo and add to the pan and add to the pan for the last 2 minutes of cooking the salmon.

Meanwhile, halve the tomatoes and tear the basil before tossing together with a tbsp of red wine vinegar and a pinch of sea salt. Add to the pan for the last 30 seconds of

Chop the olives, mix with a tbsp of olive oil and a splash of water.



Veggie & Feta Omelette

(Serves 1)

  • 3 eggs

  • ½ red onion

  • ½ red pepper

  • ½ green pepper

  • 15g feta cheese

  • Ground black pepper & salt

  • Coconut Oil

  • Optional: Spinach


Heat the pan with a tsp of coconut oil while you’re chopping the vegetables

Once hot, add the peppers and onion.

Meanwhile, crack the eggs into a bowl and whisk.

Once the veg begins to cook through, add the eggs and ensure they are evening spread across the pan.

If you find the bottom is cooked quicker than the top, you can place under the grill for a few minutes.

Sprinkle with feta, plate up and enjoy!


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