Stay at Home Recipes by Hope Pointing

Hope Pointing is a member of the Way of Life Events Team with a background in food and nutrition, focussing on all things food and wellness.

Like all of us, you may now have even more time to be thinking about what your next meal or snack is going to be… So here’s a little inspiration to get you (and maybe the kids) into the kitchen, cooking some healthy meals. All these recipes have a focus on boosting the immune system, increasing energy and can be easily adapted to make the most of what you have available. Hope and the team would love to see your kitchen creations, so follow her on Instagram (@hopepointingfood) to keep her updated and hopefully she can give you a few more tips and tricks.

Happy cooking!


Super Smokey, Roasted Pepper Puree

My go-to healthy snack that can be made in minutes, using only store cupboard ingredients, this recipe definitely makes the most of what you have available and is still nutrient-packed and delicious. Makes a generous batch!

  • 2 large roasted red peppers (from the jar) – around 150g
  • 1 tin of butter beans, washed and drained (chickpeas also work well)
  • 1 tbsp tahini paste
  • 1 clove garlic
  • Juice and zest of 1 lemon
  • 2-3 tsp Harissa paste
  • 1-2 tbsp extra virgin olive oil
  1. Place all the ingredients with some salt and pepper in a food processor and blitz until smooth.
  2. Taste for seasoning, and spice, adding more harissa, salt or pepper if needed.
  3. Garnish with fresh coriander, mixed seeds and a swirl of Harissa paste.


Springtime Squash Dahl

Dahl is for times when you need a little comfort and is packed with veggies and nutrients to help you feel energised. Using store cupboard ingredients and a few spices it’s a quick and easy, one-pot supper. Delicious with steamed veg, rice or flatbreads!

Serves 3-4 people
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 thumb sized piece of ginger, grated
  • ½ butternut squash, diced into 1cm chunks (or sweet potato/carrot)
  • 1 tbsp curry powder
  • 1/2 tbsp Garam Masala
  • Pinch of chilli flakes
  • A vegetable stock cube (+400 ml boiling water)
  • 150g dried red lentils
  • Fresh coriander and lime
  1. In a large pan, heat the oil with the shallots, ginger and garlic. Cook for 5 minutes until soft.
  2. Add in the spices and carrots. Cook for a further 5 minutes, add a little water to stop the spices or shallots catching.
  3. Add in the lentils, stock and some salt and pepper.
  4. Cook for 20-25 minutes until the lentils and squash are cooked through, add more boiling water throughout if needed.
  5. Once the Dahl is cooked, check for seasoning and add a little lime juice if needed.
  6. Serve with rice, flatbreads or steamed greens, lots fresh coriander and a wedge of lime or lemon.


To cook with the kids:
Banana, Apple and Oats Bars

These are the perfect high-fibre, fruity snack. Adding fruit, cinnamon and vanilla help to give an extra sweetness without too much added sugar. Oats are a rich source of fibre and slow release carbohydrates, leaving you feeling satisfied and energised.

  • 200g of quick cook porridge oats
  • 100g of brown sugar/coconut sugar
  • 2 tsp of cinnamon
  • 1 tsp ground ginger
  • 2 tsp vanilla extract
  • 1 tsp of baking powder
  • 120g of butter, melted (alternatively, use coconut oil)
  • 3 apples, peeled and chopped
  • 3 bananas (one for decoration, two mashed, the riper the better)
  1. Preheat the oven to 180°C
  2. Stew the apples with 2 tbsp water or fruit juice with the ginger, cinnamon and vanilla. Cook down on a low-medium heat for 10-15 minutes until completely soft. Stir in two mashed bananas, leave to cool slightly.
  3. Next, mix together the oats, sugar, salt, baking powder and melted butter. Combine with the fruit mixture and mix well.
  4. Line a small baking tray with grease proof paper and pour in the mixture, patting it down.
  5. Slice the remaining banana and arrange on top of the mixture for decoration. Drizzle the banana slices with honey for a little extra sweetness (optional).
  6. Bake in the oven for around 30-40 minutes until golden. Remove from the oven and cool completely before slicing.
  7. Refrigerate in an air-tight container for up to 5 days.

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