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Nutritious fakeaway meals to make in minutes

Without doubt take away is an easy solution to a meal, but too much of it can take away valuable nutrients and good quality ingredients from your diet. So save your pennies and your health and dive into some speedy, delicious and nutritious FAKEAWAY meals instead. With a bit more fakeaway and a little less take away you’re bound to feel more energised, nourished and inspired in the kitchen in no time at all.

To max your fakeaway experience consider these simple ideas:

  • Make a list of your favourite flavours or cuisines and learn 2-3 recipes from each, master them and then learn a new set – a great way to amp your culinary pizazz cooking things you love to eat
  • Boost your fakeaway meal by adding more vegetables where you can, this might be eggplant and zucchini on your pizza, swapping a meat for a veg like in my Cauliflower Chickpea Korma recipe, or adding a side to your order of crunchy greens
  • Ditch the regular sugar-filled soda typically in your takeaway bag for a delish glass of Remedy Kombucha instead. Filled with live cultures, organic acids, antioxidants and polyphenols, Remedy Kombucha is the ultimate mate to your fakeaway date as it contains no sugar, naturally.
  • Bring friends to the table for a (socially distanced) fakeaway banquet – food is after all better with friends, PLUS you can each showcase your favourite fakie dish
  • Cook once, eat twice, buy once, sip thrice. Find recipes which you can cook and enjoy but also store some for later, so you save yourself another night when the idea of the kitchen isn’t as appealing as a reheat and eat. Curries, burger patties, noodle soups (pho, laksa, soba), lasagne all lend well to this. So too does Remedy Kombucha 750ml and 1.25L bottles now available in the soft drink aisle or chiller at your local supermarket or grocer. While individual bottles are great to grab and go when you’re out and about, the beauty of the larger bottles of a healthier fizzy such as Remedy is everyone at the table has a chance to taste the goods.

+This is a partnered post with Remedy Drinks for whom Jacqueline works as nutrition spokesperson, all thoughts and opinions expressed are the authors own.


Serves 2

Gluten free : Dairy Free : Vegan

Korma curry paste:

2 cloves garlic, peeled

2cm piece of ginger, peeled

2 teaspoons garam masala

pinch dried chilli flakes

2 tablespoons tomato paste

1 tablespoon coconut oil

1 medium (150g) brown onion, peeled and diced

1x 400ml tin coconut milk (aim for BPA free/organic)

1/2 cup (80g) raw cashews

1 medium head cauliflower, cut into (400g) florets

To serve: basmati rice with a touch of turmeric, extra chopped cashews and coriander if desired

Place garlic, ginger, garam masala, chilli flakes and tomato paste in a food processor or blender (I prefer to use the small blenders for this one so the spices aren’t lost) and blitz to form a paste. heat a saucepan on medium heat, add coconut oil and onion and cook stirring frequently for about 5-6 minutes until softened. Add curry paste and cook for 1 minute so the spices become aromatic. Add coconut milk, cashews and cauliflower, pop the lid on and bring to a boil, then reduce to low simmer and cook (covered) for about 25 minutes, take the lid off and cook a further 5-10 minutes to thicken. Serve with basmati rice, extra cashews and chopped coriander if desired and of course a refreshing glass of Remedy Kombucha!




Serves 4

Dairy free (opt) : Vegetarian

Yoghurt flatbread:

250g spelt or wholemeal self raising flour

1 teaspoon baking powder

1 cup greek or coconut yoghurt

pinch sea salt


2 tablespoons lemon juice

1 teaspoon dried oregano

4 cloves garlic, peeled and diced

good pinch chilli flakes

1 1/2 teaspoons sweet paprika

1/4 teaspoon cinnamon

2 tablespoons extra virgin olive oil

500g firm tofu, cut into 1cm dice

1 lebanese cucumber, finely sliced

2 vine ripened tomatoes, roughly diced

3-4 tablespoons tahini, or to taste

finely sliced red onion or sumac pickled red onion*

Fresh mint leaves, lemon and a bit of extra olive oil if desired to serve

To make the yoghurt flatbread:

Make the flat breads by mixing flour and baking powder together in a bowl then add yoghurt and mix until it is just coming together.  Dust a clean kitchen bench with extra flour, pour dough onto the bench then knead for about 5 minutes. Over this time the ingredients should come together beautifully to form a smooth dough.  Roll the dough into a log, cut into 8 even pieces and roll out until approximately 3-4mm thick.  Heat a flat plate or frypan on medium high heat, shake off any excess flour from dough then cook individually 60-90 seconds each side, or until golden brown on each side.  Set aside and cook remaining flat bread. Cover until the rest of your meal is ready.

To make the filling:

Combine lemon juice, oregano, garlic, chilli, paprika, cinnamon and extra virgin olive oil in a bowl, add tofu and toss well to coat, then set aside for 20 minutes to marinate or longer if you can. Once ready, heat a fry pan on medium heat add a splash of extra virgin olive oil and the tofu and cook for about 8-10 minutes, tossing to coat and cook each side evenly.

To serve:

Get all your ingredients ready on a big serving platter to share. Spread tahini over the base of your flatbread, top with tofu, tomato, cucumber, sumac pickled / red onion and mint leaves. Drizzle with some extra virgin olive oil, season with sea salt and black pepper and enjoy!

*There are plenty of recipes online for Sumac Red Onion and it’s 100% worth making and keeping in the fridge to add to your meals.



Serves 4 as a snack

Gluten free : Dairy Free : Vegan

700g white potatoes, washed and cut into 1cm thick wedges

2 tablespoons extra virgin olive oil

2 tablespoons finely chopped nori, to serve


3 teaspoons white miso paste

3 teaspoons maple syrup (or honey if not vegan)

2 teaspoons extra virgin olive oil


1 1/2-2 avocados, peeled, pitted and smashed

Juice of 1/2-1 lime, to taste

2 teaspoons wasabi paste (more or less as desired)

sea salt and black pepper

Heat oven to 200C and line a large baking tray with greaseproof paper. Spread potato wedges over the tray, drizzle with extra virgin olive oil, season with sea salt and toss to coat. Bake in oven for 30-40 minutes so they are golden. Whilst potatoes are cooking whisk together ingredients for miso glaze in a bowl and prepare the wasabi guac. Once wedges are cooked, drizzle miso glaze over and toss to coat then place back in the oven for a further 15 minutes to crisp and caramelise. When ready to serve, pile the wedges into a bowl and pop the wasabi guac on the side. Sprinkle with finely chopped nori, and tuck in!

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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