Packed with Goodness

Whether you’re at home or in the office, these fresh takes on lunch ‘al desko’ will power you through.

- 

BEEF & MUSHROOM PASTA BAKE

PREP + COOK TIME 1 HOUR

MAKES 8 SMALL SERVES

250g penne pasta

2 tablespoons extra virgin olive oil

1 medium onion (150g), chopped finely

2 cloves garlic, chopped finely

500g beef mince

1 medium carrot (120g), grated coarsely

1 medium zucchini (120g), grated coarsely

1 stalk celery (100g), chopped finely

200g button mushrooms, sliced thinly

2 tablespoons tomato paste

400g canned cherry tomatoes

2 cups (240g) grated mozzarella

1 Cook pasta in a large saucepan of boiling salted water until just tender; drain.

2 Meanwhile, heat oil in a large frying pan over medium heat. Cook onion, stirring, until softened. Increase heat to high; add garlic and beef mince. Cook, stirring, until beef is well browned.

3 Add carrot, zucchini, celery, mushrooms, tomato paste and tomatoes. Cook for a further 15 minutes, stirring occasionally, or until mixture thickens. Add cooked pasta; stir to combine.

4 Preheat oven to 200°C/180°C fan. Grease a 20cm x 30cm ovenproof dish. Transfer pasta mixture to dish; sprinkle with mozzarella. Bake for 20 minutes or until golden brown.

RAW CHOCOLATE & GOJI BERRY BLISS BALLS

PREP + COOK TIME 20 MINUTES MAKES 25

2¼ cups (270g) pecans

22 (400g) fresh dates, pitted

1/3“ cup (35g) raw cacao powder

1½ teaspoons coconut oil