While I have no issue or wish to judge anyone’s individual pursuits, I can’t help but worry that wellness has become synonymous with endless expensive trends that feel impossible to keep up with. It creates immense pressure.
And let’s face it, carrots and lentils just don’t have the same marketing appeal as biohacking, expensive supplements and wearable devices. But fresh, wholesome foods are so important and our simple, day-to-day healthy habits mustn’t be overlooked, especially in today’s environment, wherein around 55-60 per cent of our calories in the UK come from ultra-processed foods, and only 1 in 4 of us is managing to eat our five-a-day.
So, how do we simplify wellness? How do we make eating well on a daily(ish) basis feel realistic and accessible again? I think back to where it all began for me – sharing simple, nourishing meals that worked because they were easy, delicious and consistent – and that simplicity is what I want to return to today; it’s the focus of my new cookbook, Quick Wins.
When I sat down to write this book, I wasn’t entirely sure what kind of book it would be. But I knew one thing: it had to be useful – something that would genuinely help you to eat well on a daily (or almost daily) basis. The inspiration came from your lives and mine. When I asked what you needed, the response was clear: simple, achievable cooking and practical meal plans that make eating well easier.
Time and mental load are two of the biggest challenges we all face when it comes to making healthier choices. In fact, 78 per cent of the Deliciously Ella community say a lack of time is their biggest barrier to eating well. A recent report found that 73 per cent of home cooks now prefer shorter ingredient lists to save time, reduce food waste and cut costs; while 42 per cent are cooking more to avoid ultra-processed foods.
I feel exactly the same. After a long day, answering the question “what’s for dinner?” can feel overwhelming when you’re already stretched thin.
Much of the wellness world seems to demand more – more effort, more ingredients, more perfection. When I launched my podcast, The Wellness Scoop, the response was relief: “Thanks for taking the pressure off!” That’s exactly what I want this book to do, too. So, I went back to basics and created easy meal plans to guide me through the week. These plans, full of real, nourishing home-cooked ingredients, have been a lifesaver. They include quick fridge-raid dinners for busy Mondays, big batch cooks for the weekend, and 15-minute lunches for work-from-home days. This is the food I actually make for my family, and it’s made my life so much more manageable.
Over the years, I’ve learnt that eating well isn’t about chasing perfection – it’s about finding what works for you. And what works is often the simplest solution.
These recipes balance deliciousness, nutrition and ease, so that you can enjoy fresh, wholesome food without the stress. This isn’t about adding more to your to-do list – it’s about lightening it. The focus is on simple, flexible meal plans that require as few ingredients, steps, pans and washing up as possible. The recipes are adaptable, encouraging creativity without being overwhelming, and include easy swaps so that you can use what’s already in your fridge and cupboard.
I’ve worked to balance variety and practicality, focusing on ingredients we all know and love. In case you’re curious, according to a YouGov poll, the UK’s favourite vegetables (in order) are: potatoes, tomatoes, carrots, onions, mushrooms, cucumber, peas, peppers, lettuce, broccoli, garlic, cauliflower, sweetcorn, cabbage and green beans. These everyday staples are the building blocks of the recipes in this book – providing wholesome, accessible meals that fit into even the busiest of schedules.
The goal is to help you enjoy delicious, nourishing meals while effortlessly hitting your five-a-day and cutting down on ultra-processed foods. It’s all about real food, real flavour, and a way of eating that feels both satisfying and sustainable. It’s all goodness, no fuss.
Creamy white bean and mushroom orzo risotto
When I want something cosy and comforting but super easy, with almost no washing up, this creamy, zesty white bean and mushroom orzo is my go-to. Everything comes together in one pan, making it the perfect fuss-free meal for busy days. With earthy mushrooms, hearty beans and velvety orzo, it’s rich and satisfying, with umami hints of miso in each bite for extra depth and lemon zest for brightness.
Doubling the recipe is a great option for quick, delicious lunches too, as the flavour only gets better with time.
Serves: 2
Ingredients:
Olive oil
1 small onion, finely chopped
250g mixed mushrooms (such as, chestnut and shiitake), sliced
3 garlic cloves, crushed or sliced
100g orzo
1 tsp dried thyme
1 × 400g tin of white beans, drained and rinsed
300ml hot vegetable stock
100ml oat or almond milk (unsweetened)
2 tsp white miso paste
1 large handful of baby spinach (about 50g), roughly chopped
Grated zest and juice of 1 lemon
Sea salt and black pepper
Method:
1. Heat 1-2 tablespoons of olive oil in a large frying pan set over a medium heat. Add the onion with a generous pinch of salt and cook for 5 minutes, until softened.
2. Add the mushrooms and cook for another 8-10 minutes until golden. Stir in the garlic for the final 1 minute.
3. Stir in the orzo and thyme, letting them toast for a minute, then add the beans and vegetable stock. Simmer for 7-10 minutes (with the lid off), stirring occasionally, until the orzo is tender and the liquid has been absorbed.
4. Add the milk, miso, spinach and lemon zest and juice, and let it cook for a final 3–5 minutes, stirring occasionally, until the spinach has wilted and the dish feels thick and creamy. Season to taste (I like lots of pepper in this recipe), then serve and enjoy!
Make it your own: Add toasted walnuts for crunch or swap spinach for cavolo nero or kale. Add a handful of rocket on the top for extra greens. Add nutritional yeast at the end (with the lemon) for extra richness, or Parmesan if you’re not plant-based.
Pulled miso aubergine ragu
A hearty and flavourful pulled aubergine ragu with lentils, perfect as a main dish on its own or served over pasta or grains. The aubergine is roasted until tender, shredded, then combined with lentils and a spiced tomato sauce to create a rich, satisfying sauce.
Serves: 4
Ingredients:
4 aubergines
Olive oil
3 garlic cloves, crushed or minced
1 tsp ground cumin
2 onions, finely chopped
1 × 400g tin of beluga (or green) lentils, drained and rinsed
1 tbsp tomato purée
1 tbsp almond butter
500g passata (from a 680g jar)
Juice of ½ lemon
2 tsp white miso paste (optional)
2 tsp maple syrup
Sea salt and black pepper
Pasta or grains, to serve
Method:
1. Preheat the oven to 200C fan. Pierce the aubergines all over with a knife to stop them from bursting and place in a deep baking tray. Roast for 40-45 minutes, turning halfway, until softened and collapsed.
2. Meanwhile, warm 2 tablespoons of olive oil in a large frying pan set over a medium-low heat. Add the garlic and cumin and cook for 2-3 minutes, until fragrant. Add the onion, along with a pinch of salt and cook for 10-15 minutes, until golden.
3. Stir in the lentils, tomato purée, almond butter, passata, lemon juice, miso and maple syrup. Half fill the empty passata jar with water and add this too. Simmer for 10-15 minutes, stirring occasionally, until glossy and thickened. Turn the heat right down, cover with a lid and leave to simmer very gently until the aubergines are ready.
4. Let the aubergines cool slightly then carefully cut in half and use a fork to scrape out the soft, silky flesh – it should melt away from the skin. Stir into the sauce and season to taste.
5. Serve half the ragu with your favourite pasta or grain and keep the other half for later in the week.
To store: Store in a sealed container in the fridge for up to 5 days or store in the freezer for up to 3 months.
Make it your own: Stir in a spoonful of tahini for extra richness or add a sprinkling of dried red chilli flakes for a little heat. If you’re serving it with rice, a dollop of yoghurt makes a delicious addition, as does basil.
Creamy pistachio and broccoli pasta
This pesto has turned into one of my absolute favourites – it’s so creamy and is packed with basil, lemon zest and loads of pistachios. Blending broccoli into the pesto is such a simple way to sneak more greens into a meal, which has been perfect while one of my kids is firmly in the “I hate broccoli” phase!
Serves: 2
Ingredients:
2 servings of pasta (about 75g per person; short pasta like fusilli or rigatoni works well)
1 small head of broccoli (about 300g), chopped into small florets
50g shelled pistachios, plus extra to serve
Large handful of basil (about 25g)
1 garlic clove
1 red chilli (optional)
Grated zest and juice of ½ lemon
4 tbsp olive oil
Sea salt
Method:
1. Cook the pasta in a saucepan of boiling salted water according to the packet instructions, adding the broccoli florets to the pan for the final 3 minutes of cooking. Lift out about half of the broccoli using a slotted spoon and transfer it to a food processor. Drain the remainder of the pan in a colander, reserving a mugful of the cooking water.
2. Add the pistachios, basil, garlic, chilli, if using, lemon juice, olive oil and some salt to the food processor and process until you have a chunky pesto. Add a splash of the reserved pasta water if needed to loosen the sauce.
3. Toss the pesto with the hot pasta and broccoli, adding a little of the reserved pasta water to help it coat the pasta evenly.
4. Serve warm, with extra chopped pistachios sprinkled on top.
Make it your own: Swap pistachios for walnuts or almonds. Stir in tofu or chickpeas for extra protein.
‘Quick Wins: Healthy Cooking for Busy Lives’ by Ella Mills (Yellow Kite, £25).
