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Veggie Packed Spaghetti Bolognese 

Prep Time: 15 min
Cook Time: 30-35 min
Serving Size: 4-6
  • Gluten Free 
  • Dairy Free Option 
This family friendly dish is jam packed with lots of hidden vegetables. We are always looking for extra ways to add veggies to support you in increasing your vegetable intake. The addition of roasted eggplant gives this dish so much extra flavour (and fibre).
  • 1 eggplant (sliced into 2cm thick slices, lengthways)
  • Extra virgin olive oil (EVOO)
  • Sea salt
  • 1 brown onion (diced)
  • 2 garlic cloves (diced)
  • 500g beef mince (see notes below) 
  • 4 medium mushrooms (diced) 
  • 1 punnet baby spinach (approx. 120g)
  • 1 zucchini (grated)
  • 1 jar organic pasta sauce (approx. 400-500g)
  • 250g pulse, brown rice pasta or chickpea spaghetti
1.  Preheat the oven to 180°C fan-forced.
2. Cover eggplant with 2 tbsp EVOO, rub down with sea salt and place in the oven for 20 mins.
3. While the eggplant is roasting, heat a good splash of EVOO in a large frying pan on medium-high heat. Add onion and garlic and sauté until lightly browned.
4. Add beef mince, breaking it up as you go and cooking until browned.
5. Reduce heat to a low-medium, add in the mushrooms, baby spinach, zucchini and pasta sauce and simmer. Continue to mix until baby spinach is well combined and wilted.
6. In a separate medium pot, bring water to a boil, add a pinch of sea salt and cook the pasta as per packet instructions.
7. Once the eggplant is cooked, remove from the oven and dice into small pieces. Add to the pasta sauce and stir through.
8. Serve the bolognese sauce with the cooked pasta.


Prep Time: 15 min
Cook Time: 15 min
Serving Size: 3-4
  • Gluten Free 
  • Vegan Option 
Using beef in stir frys is an easy way to increase dietary iron intake. We love stir frys because they are quick, easy and you can pack them full of vegetables. We recommend using peas in this recipe as another good dietary source of iron.
  • 1 tbsp extra virgin olive oil –
  • 1 red onion (diced)
  • 2 cloves garlic (diced)
  • 500g beef strips
  • 1 packet brown rice vermicelli noodles or soba noodles
  • 1 bok choy (diced)
  • 1 broccoli (diced) 
  • 1 carrot (diced)
  • ½ cup green peas
  • 4 tbsp tamari

  • Sauce:
  • 1 tbsp almond butter
  • 1 tbsp tamari
  • 1 tbsp sesame oil
  • 2 tbsp coconut aminos
1.  In a large pan, heat the extra virgin olive oil on medium heat and sauté the onion and garlic until brown.
2.  Add the beef strips and cook until completely cooked through.
3.  Cook the noodles as per packet instructions. Drain, rinse and set aside once cooked.
  Add the vegetables and tamari to the beef and cook until vegetables are soft, reducing heat if required.
5.  While the vegetables are cooking, whisk all the ingredients for the sauce together in a small bowl.
6.  Add the cooked noodles and sauce to the pan and toss until well combined. Enjoy!

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