Ella Mills on Wellness: Healthy Eating Made Easy with 3 Simple Recipes

Introduction

In the midst of our fast-paced lives, the concept of wellness often feels overwhelming, overshadowed by expensive trends and unattainable ideals. It is essential, now more than ever, to simplify our approach to nutrition and cooking. In her new cookbook, Quick Wins, Ella Mills emphasizes practical, nourishing meals that fit seamlessly into our daily routines. This article explores her philosophy and shares some standout recipes that highlight easy cooking for busy lives.

While I don’t judge anyone’s personal wellness journeys, I often feel concerned that wellness has become equated with a slew of expensive trends that seem nearly impossible to maintain. This creates significant pressure.

Let’s be honest: foods like carrots and lentils don’t attract the same attention as biohacking, pricey supplements, and wearable tech. Yet, fresh, wholesome food is essential, and we must not neglect our day-to-day healthy habits. Today, around 55-60% of calories in the UK are derived from ultra-processed foods, and only one in four of us manages to consume our five-a-day.

So, how can we simplify wellness? How can we make eating healthily feel realistic and doable again? I think back to my beginnings – sharing straightforward, nourishing meals that were easy, tasty, and consistent. This simplicity is my focus in my latest cookbook, Quick Wins.

When writing this book, I was unsure of its direction, but one goal remained clear: it had to be genuinely useful, helping you to eat well almost daily. The motivation came from your feedback; you wanted simple, achievable meals and practical plans that make healthy eating easier.

Time and mental load are two of our biggest challenges in pursuing healthier choices. A survey revealed that 78% of the Deliciously Ella community cites a lack of time as their greatest barrier to eating well. Additionally, 73% of home cooks now prefer shorter ingredient lists to save time, reduce food waste, and lower costs; 42% cook more often to steer clear of ultra-processed foods.

I share this sentiment. At the end of a long day, being asked, “What’s for dinner?” can feel daunting when you’re already overwhelmed.

The wellness sphere often seems to demand more – more effort, more ingredients, more perfection. When I launched my podcast, The Wellness Scoop, the feedback was overwhelmingly positive: “Thanks for relieving the pressure!” That’s precisely the aim of this book as well. By returning to basics, I crafted simple meal plans to navigate through the week. These plans, rich with nutritious home-cooked ingredients, have been invaluable. You’ll find quick fridge-staple dinners for busy Mondays, batch-cooked meals for the weekend, and 15-minute lunches for work-from-home days. This is the food I prepare for my family, and it has streamlined my life significantly.

Throughout my journey, I’ve discovered that healthy eating isn’t about seeking perfection but finding what suits you best. Often, the simplest solutions are the most effective.

These recipes balance taste, nutrition, and ease, allowing you to savor fresh, wholesome meals without stress. This is not about adding to your to-do list, but lightening it. With a focus on simple, flexible meal planning that requires minimal ingredients, steps, and cleanup, the recipes encourage creativity without overwhelming you. Simple substitutions allow you to utilize what you have in your fridge and pantry.

I’ve aimed for a balance of variety and practicality by spotlighting familiar ingredients. According to a YouGov poll, the most beloved vegetables in the UK include potatoes, tomatoes, carrots, onions, mushrooms, cucumber, peas, peppers, lettuce, broccoli, garlic, cauliflower, sweetcorn, cabbage, and green beans. These staples form the foundation of the recipes in this book, offering accessible meals that fit into even the busiest lifestyles.

The objective is to enable you to enjoy delicious, nourishing meals while easily achieving your five-a-day and reducing ultra-processed foods. It’s all about real food, real flavor, and an enjoyable, sustainable way to eat – all goodness and no hassle.

Creamy White Bean and Mushroom Orzo Risotto

For those cozy, comforting meals with minimal cleanup, look no further than this creamy, zesty white bean and mushroom orzo. Everything is prepared in one pan, making it an ideal, hassle-free option for busy days. With earthy mushrooms, hearty beans, and smooth orzo, it’s rich and fulfilling, enhanced by the umami notes of miso and the freshness of lemon zest.

Doubling the recipe is an excellent way to ensure quick, tasty lunches, as the flavor intensifies over 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, or until softened.
2. Add the mushrooms and cook for an additional 8-10 minutes until golden. Add the garlic in the last minute of cooking.
3. Stir in the orzo and thyme, allowing them to toast for a minute, then mix in the beans and vegetable stock. Simmer for 7-10 minutes (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, cooking for an additional 3-5 minutes, stirring occasionally, until the spinach is wilted and the dish is creamy. Season to taste (I prefer plenty of pepper in this recipe), then serve and enjoy!

Make it your own: Add toasted walnuts for crunch, swap spinach for cavolo nero or kale, or top with arugula for extra greens. For added richness, consider stirring in nutritional yeast or Parmesan if you’re not plant-based.

Pulled Miso Aubergine Ragu

Enjoy a hearty and flavorful pulled aubergine ragu with lentils, perfect on its own or served over pasta or grains. The aubergine is roasted until tender, shredded, and combined with lentils and a spiced tomato sauce for 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). Pierce the aubergines all over with a knife. Place them in a deep baking tray and roast for 40-45 minutes, turning halfway, until softened.
2. Meanwhile, warm 2 tablespoons of olive oil in a large frying pan over medium-low heat. Add the garlic and cumin, cooking for 2-3 minutes until fragrant. Add the onion and a pinch of salt, cooking for 10-15 minutes until golden.
3. Stir in the lentils, tomato purée, almond butter, passata, lemon juice, miso, and maple syrup. Fill half the empty passata jar with water and add it to the pan. Simmer for 10-15 minutes, stirring occasionally, until glossy and thickened. Reduce heat, cover, and allow to simmer gently while the aubergines roast.
4. Let the aubergines cool slightly, then cut in half and use a fork to scoop out the soft flesh. Stir the flesh into the sauce and season to taste.
5. Serve half the ragu with your favorite pasta or grain and reserve 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 richness, or sprinkle dried red chili flakes for heat. If served with rice, a dollop of yogurt and basil make tasty additions.

Creamy Pistachio and Broccoli Pasta

This pesto is a new favorite of mine – it’s creamy and packed with basil, lemon zest, and plenty of pistachios. Blending in broccoli is an easy way to get more greens on the table, particularly as one of my kids is currently 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 chili (optional)
• Grated zest and juice of ½ lemon
• 4 tbsp olive oil
• Sea salt

Method:

1. Boil salted water in a saucepan and cook the pasta according to the packet instructions, adding the broccoli florets for the last 3 minutes. Using a slotted spoon, remove about half of the broccoli and transfer it to a food processor. Drain the pasta and reserve a mugful of the cooking water.
2. Add the pistachios, basil, garlic, chili (if using), lemon juice, olive oil, and some salt to the food processor. Blend until you have a chunky pesto, adding a splash of reserved pasta water if needed to loosen it.
3. Mix the pesto with the hot pasta and remaining broccoli, adding a little of the reserved pasta water to ensure even coating.
4. Serve warm, garnishing with additional chopped pistachios on top.

Make it your own: Substitute pistachios with walnuts or almonds. Add tofu or chickpeas for an extra protein boost.

‘Quick Wins: Healthy Cooking for Busy Lives’ by Ella Mills (Yellow Kite, £25).

Conclusion

Ella Mills’ Quick Wins is a refreshing take on meal preparation that prioritizes simplicity and accessibility without compromising flavor or nutrition. By embracing straightforward cooking techniques and focusing on wholesome ingredients, we can all create nourishing meals that fit effortlessly into our busy lives. Whether you’re a seasoned chef or a beginner, these recipes offer a delightful and manageable way to boost your wellness journey.