While I have no desire to judge anyone’s individual wellness pursuits, I can’t help but feel that the term “wellness” has become tied to a series of expensive trends that can often feel overwhelming. This reality generates considerable pressure.
Let’s be honest—simple foods like carrots and lentils lack the marketing allure of biohacking, pricey supplements, and wearable technology. Yet, fresh and nutritious foods are essential. We must not overlook our straightforward, daily healthy habits, especially in an environment where approximately 55-60 percent of the calories consumed in the UK come from ultra-processed foods—while only 1 in 4 among us manages to achieve our five-a-day.
So, how can we simplify wellness? How can we make eating well something that feels both realistic and accessible? I reflect on where it all started for me: sharing simple, nourishing meals that worked because they were easy, tasty, and consistent. This simplicity is what I’m aiming to reclaim today; it lies at the heart of my new cookbook, Quick Wins.
As I began writing this book, I wasn’t certain what its form would ultimately take. However, I was clear on one thing: it needed to be genuinely useful—designed to help you eat well on a daily basis (or nearly daily). I drew inspiration from your lives and mine. When I asked for your needs, the answer was unmistakable: straightforward, achievable cooking and practical meal plans to make healthy eating easier.
Time and mental load are two significant obstacles we all confront when making healthier choices. In fact, 78 percent of the Deliciously Ella community expresses that their biggest hurdle to eating well is a lack of time. A recent report found that 73 percent of home cooks now prefer shorter ingredient lists to save time, reduce food waste, and lower costs; while 42 percent are cooking more frequently to avoid ultra-processed foods.
I resonate with this sentiment. After a long day, determining “what’s for dinner?” can become overwhelming when already feeling stretched thin.
Much of the wellness industry seems to impose higher demands—more effort, more ingredients, and more perfection. When I launched my podcast, The Wellness Scoop, responses reflected relief: “Thanks for alleviating the pressure!” That’s exactly the experience I want this book to provide as well. Therefore, I returned to the basics and created straightforward meal plans to guide me through the week. These plans—filled with real, wholesome home-cooked ingredients—have been lifesavers. They feature quick fridge-clean-out dinners for busy Mondays, large batch cooks for weekends, and 15-minute lunches for work-from-home days. This is the food I prepare for my family, and it has simplified my life immensely.
Over the years, I’ve learned that eating well isn’t about chasing perfection—it’s about discovering what works for you. Usually, the simplest solutions yield the best results.
These recipes are thoughtfully balanced to ensure deliciousness, nutrition, and ease, allowing you to savor fresh, wholesome food without added stress. This approach isn’t about piling on to your to-do list; it’s about reducing it. We focus on uncomplicated, adaptable meal plans that require minimal ingredients, steps, pots, and cleaning. The recipes encourage flexibility, enabling creativity without becoming overwhelming, and incorporate easy substitutions so you can utilize what you already have on hand.
I’ve made an effort to blend variety with practicality, emphasizing ingredients we all know and enjoy. According to a YouGov poll, the UK’s favorite vegetables (in order) are: potatoes, tomatoes, carrots, onions, mushrooms, cucumber, peas, peppers, lettuce, broccoli, garlic, cauliflower, sweetcorn, cabbage, and green beans. These everyday staples form the backbone of the recipes in this book—providing wholesome, accessible meals that fit seamlessly into even the busiest schedules.
Ultimately, the goal is to help you relish nourishing, delicious meals while effortlessly reaching your five-a-day and reducing ultra-processed foods. It’s all about genuine food, authentic flavor, and a way of eating that is not only satisfying but sustainable—pure goodness without any hassle.
Creamy white bean and mushroom orzo risotto
When I crave something cozy yet easy, with minimal cleanup, this creamy, zesty white bean and mushroom orzo is my go-to dish. Everything comes together in a single pan, making it the ideal hassle-free meal for busy days. Featuring earthy mushrooms, hearty beans, and velvety orzo, it’s rich and satisfying, with umami notes of miso lending depth and lemon zest adding brightness.
Doubling the recipe is an excellent way to have quick, tasty lunches, as the flavors only improve 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 over medium heat. Add the onion with a generous pinch of salt and sauté for 5 minutes, until softened.
2. Add the mushrooms and continue cooking for another 8-10 minutes until golden. Incorporate the garlic for the last minute.
3. Stir in the orzo and thyme, allowing them to toast for a minute, then add the beans and vegetable stock. Simmer for 7-10 minutes (uncovered), stirring occasionally, until the orzo is tender and the liquid has been absorbed.
4. Add the milk, miso, spinach, and lemon zest and juice, cooking for an additional 3–5 minutes, stirring occasionally, until the spinach has wilted and the dish reaches a thick, creamy consistency. Adjust seasoning to your liking (I prefer a generous amount of pepper), then serve and enjoy!
Make it your own: Consider adding toasted walnuts for crunch, substituting spinach for cavolo nero or kale, or topping with fresh rocket for added greens. Incorporate nutritional yeast at the end (along with the lemon) for added richness, or sprinkle with Parmesan if you’re not plant-based.
Pulled miso aubergine ragu
This hearty and flavorful pulled aubergine ragu with lentils stands out as a comforting main course, whether enjoyed on its own or served over pasta or grains. The aubergine is roasted until tender, shredded, and then combined with lentils and a spiced tomato sauce, creating a rich, satisfying dish.
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 200°C (fan). Use a knife to pierce the aubergines all over to prevent bursting, and place them in a deep baking tray. Roast for 40-45 minutes, turning halfway, until they are softened and collapsed.
2. Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over 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 sauté for 10-15 minutes until golden.
3. Stir in the lentils, tomato purée, almond butter, passata, lemon juice, miso, and maple syrup. Fill the empty passata jar halfway with water and add this to the pan. Simmer for 10-15 minutes, stirring occasionally, until thick and glossy. Reduce the heat, cover with a lid, and let it simmer gently until the aubergines are ready.
4. Allow the aubergines to cool slightly, then cut them in half and use a fork to scrape out the soft, silky flesh, which should easily detach from the skin. Mix this into the sauce and season to taste.
5. Serve half of the ragu over your favorite pasta or grain and save the other half for later in the week.
To store: Keep in a sealed container in the fridge for up to 5 days or freeze for up to 3 months.
Make it your own: Stir in a spoonful of tahini for extra richness or sprinkle some dried red chili flakes for added heat. A dollop of yogurt makes a delicious complement if serving with rice, along with fresh basil.
Creamy pistachio and broccoli pasta
This pesto has become one of my ultimate favorites—creamy and brimming with the flavors of basil, lemon zest, and lots of pistachios. Adding blended broccoli to the pesto is a clever method to sneak in additional greens, especially great while one of my children is adamantly in the “I hate broccoli” phase!
Serves: 2
Ingredients:
2 servings of pasta (around 75g each; short pasta like fusilli or rigatoni works well)
1 small head of broccoli (about 300g), chopped into small florets
50g shelled pistachios, plus extra for garnish
Large handful of basil (about 25g)
1 garlic clove
1 red chili (optional)
Grated zest and juice of ½ lemon
4 tbsp olive oil
Sea salt
Method:
1. Cook the pasta in boiling salted water according to package instructions, adding the broccoli florets for the final 3 minutes. Remove about half of the broccoli using a slotted spoon and transfer it to a food processor. Drain the remaining pasta in a colander, reserving a cup of the cooking water.
2. Combine the pistachios, basil, garlic, optional chili, lemon juice, olive oil, and a pinch of salt in the food processor. Pulse until you achieve a chunky pesto. If necessary, add a little of the reserved pasta water to loosen the sauce.
3. Toss the pesto with the warm pasta and broccoli, adding more of the reserved pasta water as necessary to help evenly coat the pasta.
4. Serve warm, decorated with extra chopped pistachios.
Make it your own: Swap pistachios for walnuts or almonds. Feel free to incorporate tofu or chickpeas for added protein.
‘Quick Wins: Healthy Cooking for Busy Lives’ by Ella Mills (Yellow Kite, £25).
