I know how to cook, prepare and serve delicious, nutritious meals.
I can also talk macronutrients, energy, allergies, vitamins and minerals.
In short, I'm not in the dark when it comes to food and how to look after myself. There are other reasons for using a meal delivery service.

Good Reasons To Use Meal Delivery:

Being caught up in a hectic, unpredictable time where shopping, planning meals and feeding yourself and your family or housemates just isn't possible (ie. new job, illness in the family)
Experiencing injury or illness that can sap you of energy and the physical ability to get out and about to shop and then to do the preparations also.
Feeling caught in a rut and eating the same meals over and over again
Struggling to find inspiration for new ideas at meal times and wanting a kick in the butt
Curiosity

Why I Use Meal Delivery

I am guilty of being caught in eating the same meals all the time because it's easy. I know exactly what I need to buy in advance, I know how long it takes me to prepare and I know I like it. Only, I get so bored and if I'm bored, so is my body! Variety - just as in the classes you do, the friends you have, the places you go - is fuel for the soul. The body also benefits in every way from a variety of flavours, nutrients and just the mental effect of discovering something different and inspiring.

Which Meal Delivery Service To Use

There's already some really great services that deliver around Australia, and there are new ones popping up every week. This is both fabulous and also overwhelming if you're not sure where to start or you've had a bad experience.

I've used the following and I highly recommend them. None of them require contracts or an ongoing relationship. You can order a one-time-only delivery and never do so again if you want!

This is for the person too busy to shop but not completely inept in the kitchen. This is for people who enjoy the preparation factor, but don't want to walk through supermarket aisles for the sake of a few meals. The box arrived for me on Tuesday morning (delivered silently in the very early hours of morning!) and had each meal packaged in a separate large paper bag.

In the box, recipe cards that described the preparation of each meal including cooking and prep time. I was provided herbs, flavourings, raw ingredients and ultimately, I had to cook and prepare. The great thing about this is that I felt like I had control over the level of flavouring I could add, and I could be a little creative as far as presentation and making any little adjustments like changing the choice of herbs or adding different vegetables.

I heartily recommend the chicken and fish meals as well as the superb Superfoods Veggie Bowl. I did add extra protein to this one but if you didn't, it's ideal for vegans and vegetarians.

Marley Spoon

Kate Save is a clinical dietitian with a true passion for food and it shows in the delicious menu options she offers. She designs meals with a real focus on balanced amounts of protein, carbs, vitamins and micronutrients to ensure hormonal balance, weight control and VERY importantly, flavour. From frittata to curries, chunky soups, chia pods, protein ball snacks through to vegetarian friendly tofu dinners, there is no skimping on quality and yumminess.

Kate has worked with eating disorders, obesity, diabetes, juveniles and adults in her clinical role of dietitian and it was this, combined with her genuine love for preparing healthful, flavourful foods, that acted as the catalyst to start her own business. She has raised her children on these same meals and it is imperative to her that they are well fed, nourished and loved. This comes across in the food that arrives on my doorstep. It is full of flavour, perfectly balanced for a fit and weight-conscious individual, and also full of love and soul. There is nothing dry and boring about Kate's meals and even though they are perfectly measured as far as macronutrients (safe for anyone looking to lose or maintain weight), there is nothing boring about Kate's menu.

You can put in an order as late as Sunday evening and be assured of delivery the following Tuesday - everything is prepared and delivered fresh and clearly labelled.

I totally recommend the chia puddings - in fact, I'd put in an order for these alone! - and the frittata with kale and chickpeas. Delicious. Definitely don't skip the Berry Bliss Chia Pudding and the Blueberry with Chia Seeds.
I also loved the South American Chilli Beef And Beans for lunch on the go.

Be Fit Food

My Muscle Chef was the very first meal delivery service I tried and it is not at all what I feared it might be: tiny portions of NASA-grade food for body sculptors who subsist on a couple of almonds and a lettuce leaf. THANKFULLY these are divinely tasty and the fact they are energy-controlled and designed with the ideal ratio of protein to carbs is an afterthought once you dig the fork in. The meals range from vegetarian through to kangaroo, fish, chicken and beef.
I'm a big fan of the kangaroo with brown rice. It's so easy to overcook and dry out kangaroo meat but this is perfectly prepared and delivered for maximum flavour and texture. I admit, the meals are not nearly as big as I need for dinner. As a lunch option, perfectly portioned. I add nuts, extra rice and loads of vegetables to the dinner portion and occasionally, extra protein depending on my appetite. They deliver weekly to Melbourne and Sydney.

My Muscle Chef

Other delivery services I recommend trying include Aussie Farmers Direct, Woolworths Online and Nourished Life for supplements and healthy meal preparation tools.

From the fabulous Recipes and Images from Courtyard Kitchen by Natalie Boog, published by Murdoch Books, I have two killer recipes that will have you racing for the door and ready to get into the kitchen tonight. Or now.
Book available now. Buy it here.

Basil & Parmesan Polenta Chips

When cooked perfectly, these chips have a lovely crunchy crust. They’re delicious on their own as a snack, or served with steak and salad. If I’m cooking polenta to eat with another dish, I make extra with a little basil, and refrigerate it, so I have some ready to go for these yummy chips.

Serves 4 as a side.

500 ml (17 fl oz/2 cups) chicken or vegetable stock

190 g (6¾ oz/1 cup) coarse polenta (cornmeal)

80 g (2¾ oz/¾ cup) finely grated parmesan cheese

2 tablespoons finely chopped basil

sea salt and freshly ground black pepper

olive oil spray (optional)

Line a 20 cm (8 inch) square glass or ceramic dish with baking paper.
Put the stock and 500 ml (17 fl oz/2 cups) water in a saucepan and bring to the boil over medium heat. Slowly pour in the polenta, whisking until well combined. Reduce the heat to low and cook, stirring regularly to prevent the polenta catching, for about 20 minutes, or until the mixture is thick and comes away from the side of the pan.
Remove from the heat, add the parmesan and basil, season to taste and combine well. Pour the polenta into the prepared dish, cool, then refrigerate for 2 hours, or until firm.
Cut the polenta into chips and cook on a lightly oiled barbecue hotplate until golden and crisp on all sides. Alternatively, spray the chips with olive oil and bake at 180°C (350°F) for 20 minutes, or until crisp and golden. Serve hot.

Lamb & Herb Salad

Serves 4

500 g (1 lb 2 oz) lamb backstraps or loin fillets

3 teaspoons olive oil, plus extra for drizzling

2 teaspoons finely chopped rosemary

1 teaspoon thyme leaves

sea salt and freshly ground black pepper

150 g (5½ oz) cherry tomatoes

250 g (9 oz) haloumi cheese, sliced

2 tablespoons coarsely chopped flat-leaf (Italian) parsley leaves

1 small handful coriander (cilantro) leaves

1 small handful tarragon leaves

1 tablespoon coarsely torn basil leaves

1 tablespoon finely chopped mint

4 handfuls rocket

40 g (1½ oz/¼ cup) pine nuts, toasted

1 teaspoon balsamic vinegar

Preheat the oven to 180°C (350°F).
Put lamb in a shallow dish, drizzle with a little oil, add half the rosemary and thyme, season with salt and pepper and toss to combine. Leave to stand for 30 minutes.
Put the tomatoes on a baking tray, drizzle with a little oil and season. Roast for 20 minutes, or until soft but not falling apart. Leave oven on.
Heat an ovenproof frying pan over medium–high heat and sear the lamb on both sides, until just browned. Transfer the pan to the oven and roast the lamb for 10–12 minutes, or until it is cooked to your liking. Allow the lamb to rest for 10 minutes, before slicing it diagonally.
Meanwhile, heat a little oil in a frying pan over medium heat. Fry the haloumi for 30 seconds on each side, or until golden. Remove from the pan and tear into large pieces.
Put all the herbs, including the remaining rosemary and thyme, in a bowl. Add the rocket, pine nuts, roasted tomatoes and haloumi.
Whisk oil and vinegar together and season to taste. Pour the dressing over the salad and toss gently to combine. Divide the salad evenly among four plates, top with the sliced lamb and serve immediately.