I don't know about you, but every time the new year rolls around I tell myself I'm going to start eating healthier. It's always at the top of my list of "resolutions" and if I'm gonna be honest, it's always at the top of my list of failed ones too. 

This year though, we're 11 days in and still going strong! (Don't tell me I'm speaking too soon...)! I truly feel like this time it's going to be different. This time I really, really feel like I'm going to be able to stick to it, give or take a few indulgences here and there, because I'm doing it for the right reasons. Something in my mind flicked a switch towards the end of last year and I realised that eating healthily (and cooking some delicious vegan meals) is actually easy, stress-free and do-able as long as you are prepared. Having the right ingredients in your pantry and thinking ahead and planning your meals is the difference between cooking a nutritious meal and jumping in your car to pick up a cheeky pizza. 

Last night, I made this vegan "squashetti and meatballs" from Niomi Smart's cookbook, Eat Smart.
And let me tell you.. it was d e l i c i o u s.

The "meatballs" were made from a combination of walnuts, black beans, spelt flour, onion, garlic, green lentils and dried apricots - whilst the squashetti was made from zucchini (I couldn't find any squash at the supermarket here so I opted for courgettes instead!)

To make the noodles, I used our new spiralizer which we just bought from The Warehouse for $17 and it was so satisfying to use - I just want to spiralize everything now! Tim was rather impressed by my Master-chef-ness and gulped it all down so quickly... racing into the kitchen to get more... so I'd say it was a hit ;-)

Head to the bottom of this post for the recipe!


by Niomi Smart

(Please note: I adjusted the original recipe a wee bit to accommodate for what we already had in our pantry - the recipe below is how I made ours!)

1/2 cup of dried green lentils
1 onion, finely diced
1 tsp coconut oil
1 clove of garlic - peeled and diced
1 cup of walnuts (unsalted, raw)
1 can of black beans - drained and rinsed
2 tbsp spelt flour
1 tsp oregano
8 dried apricots - finely diced

Tomato Sauce
1 can of diced tomatoes
1 clove of garlic - peeled and diced
salt and pepper (to taste)
5 leaves of fresh basil - cut up finely
200g of tomato paste

2-3 large zucchinis - spiralized


1. Preheat oven to 180°

2. To make the "meatballs", cook the lentils in a saucepan of water. Bring to boil, then reduce heat and let them simmer for 30 minutes.

3. Fry one half of the onion in coconut oil until softened, and then add your garlic. Chuck all other meatball ingredients (minus the other half of the onion and the apricots!) into a food processor and blend until well combined. Pop in a big mixing bowl and then mix in the rest of the onion and the diced apricots. I used my hands!

4. Roll into balls and put in oven on a baking tray for 30 minutes. Rotate them once, at about the 15 minute mark.

5. Whilst your meatballs are in the oven, make the tomato sauce by throwing all the ingredients in a saucepan. Bring to boil and then let simmer for 15 minutes.

6. Use a spiralizer to make your zucchini / courgette noodles. Pop them in a pot of water for 5-7 minutes - drain - and then get extra moisture out of them by using a paper towel.

7. Pull your meatballs out of the oven, pop it all on a plate and EAT!

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