A delicious range of healthy and easy to cook meals. Our go to inspiration for mid-week cooking.
Adelaide author Leah Itsines is the co-founder of Soli Sleep and creative cook and co-founder of BARE Guides. Good Food Made Simple is her second cookbook and focuses on healthy food that does not compromise on taste. Filled with meal prep hacks, money-saving tips and recipes that are easy to follow and packed with flavour, this cookbook has something for everyone.
There are so many quick and easy-to-follow recipes, all perfect for after-work cooking. Every recipe looked delicious, so it was hard to decide where to start. I settled on three recipes to try in the first week of receiving this book! I am yet to try the recipes from the Entertainer section, as most are better suited to weekend cooking. I’m looking forward to having some friends and family about to test them out.
I really appreciated the early chapters which include tips on meal prep, freezing meals, marinades and tips for sneaking more veggies into your meals for those fussy eaters. The freezer food storage cheat sheet is super handy. I would love to get a fridge magnet version.
All recipes include a delicious-looking image, which makes deciding what to cook next so much easier. Each recipe I tried was easy to follow and I had no issues sourcing ingredients. My partner and I loved everything we tested.
Quick chicken empanadas (page 64)
The empanadas were so tasty! They were so easy to make, mixing everything together in a bowl and then dividing them between the pastry. A perfect treat for a cold night. The combination of the spicy chorizo and sweet potato worked so well. I did cheat a little by using store-bought roasted capsicum from a jar rather than roasting the capsicum myself, which still resulted in an effortless and tasty dish. Next time I would like to try making my own roasted capsicum as Itsines includes a recipe for roasting and preserving it.
Chicken and Whipped feta salad (page 84)
Another quick and easy dish that packed so much flavour. I really enjoyed the whipped feta; it was a tasty addition. We even used the leftover whipped feta the next night with the lamb wraps. This dish took no time at all. We were able to prep the salad and feta while the chicken was cooked. This recipe was easy to tweak to serve one or more people.
Greek Lamb Wraps with Tzatziki Salad (page 156)
Another super quick dish we were able to put together while the meat was marinated and cooked. We did stray from the recipe a little by adding some tomato, lettuce, and the leftover feta mix. Even without those extras, it would have been tasty enough. However, it was the perfect way to use up leftovers.
This book has quickly become our go-to inspiration for mid-week cooking. It makes planning meals for the week that much easier and allows us to choose meals with similar ingredients so there is less food wastage.
Reviewed by Jessica Incoll
This review is the opinion of the reviewer and not necessarily of Glam Adelaide.
Distributed by: Murdoch Books
Released: August 2022