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Just a little reminder that when you find a lifestyle that’s sustainable, that’s wellness. When looking after your mind and body feels balanced, celebratory, delicious and full of abundance and colour, that’s wellness 💞 It’s not all or nothing, it’s not a life of deprivation; it’s nourishment, self-compassion and remembering that it’s what you do for decades, not on any given day, that matters✨

Comment ‘ELLA’ and I’ll send you the link to this weeks episode of @risewithroxie with the inspiring @deliciouslyella @ella.mills__ 🧡 I loved learning about how Deliciously Ella was born, the building of the £100m business, the wellness industry and of course all things nutrition!

Episode 7 ✨January food without the pressure✨ This is One-Pan Mushroom & Spinach Stew is quite simply divine. The mushrooms cook down until rich and savoury, the onions soften and sweeten, and lemon and fresh herbs lift it at the end so it doesn’t feel heavy. It’s simple to make, uses familiar ingredients, and reheats well. Enjoy it with pasta, rice or thick hunks of sourdough. To batch 4 portions: 2 whole brown onions, cut into 2cm / ¾” slices 3 cloves garlic, finely chopped/crushed 2 teaspoons smoked paprika 400g mixed mushrooms, cut into roughly equal sizes 500ml vegetable stock 1 x 400g tin beans (we used carlin peas), rinsed & drained 2 tablespoons coconut cream + extra to serve ½ whole lemon, juiced 2 handfuls of baby spinach (about 100g / 3.5 oz) 30g parsley, roughly chopped + extra to serve drizzle of olive oil pinch of flaky sea salt & black pepper 1. Warm a generous drizzle of olive oil in a large frying pan or sauté pan over medium heat. Add the onions and a pinch of salt, and cook for 15—20 minutes until softened, pale golden and translucent. 2. Stir in the garlic and paprika and cook for 2—3 minutes, until fragrant. Transfer the onions to a bowl and set aside. 3. Increase the heat to high, add a little more olive oil if needed, then add the mushrooms and a pinch of salt. Cook for 10—15 minutes until evenly browned and softened. 4. Pour in the vegetable stock, beans, coconut cream and cooked onions. Season generously and simmer for 10—15 minutes until reduced by about half. 5. Stir in the lemon juice, spinach and parsley until the spinach has wilted. Taste and adjust the seasoning as needed. Divide into bowls and top with extra parsley, coconut cream and plenty of black pepper.

Episode 6 ✨January food without the pressure✨

Anyone else working from home this Friday? These herby noodles with avocado and tofu are what to make for lunch. All you need is a single saucepan, about 10 minutes (15 at a stretch), and you’ve got a plate that’s packed with colours, textures and a great mix of plant protein, healthy fats and carbs 🌱 
For 2: 2 servings of soba noodles (about 60g per person) 1 block medium–firm tofu (about 300g), cut into small cubes ½ bunch of flat-leaf parsley (about 10–15g / 4–5 tablespoons), finely chopped 15 g chives (about 10–15g / 4–5 tablespoons), finely chopped 6 spring onions, finely chopped 2 limes, grated zested & juiced (+ extra to serve) 1 pinch of dried red chilli flakes 1 clove garlic, grated or crushed 2 tablespoons tamari/soy sauce 1 tablespoon olive oil (+ extra to serve) 1 ripe avocado, cut into chunks pinch of sea salt 1. Bring a large pan of salted water to the boil and fit a steaming basket on the top of the pan. Cook the noodles in the boiling water according the instructions on the pack and place the tofu in the basket. Place the lid on the pan and cook the two together until the noodles are ready. 2. While they cook, place the herbs, spring onions, lime zest and juice, chilli, garlic, tamari and olive oil in a mixing bowl with a pinch of salt and toss well. Once the noodles are cooked, mix them through the sauce too. 3. Transfer to serving bowls, then scatter the tofu and avocado on the top and finish with a drizzle of olive oil. Serve with lime wedges on the side.

Episode 5 ✨ January food without the pressure ✨ This felt like a good time to share this one! Colds are doing the rounds, and there’s a lot of noise about buying things to support your health... this is a much simpler and less inexpensive version. Fresh orange adds vitamin C, turmeric brings its anti-inflammatory benefits, and a pinch of black pepper helps your body absorb it properly ☺️ One of our team makes a big batch of these orange and turmeric shots, freezes them in ice cube trays, and just defrosts one on the day. It’s quick to make, inexpensive, and easy to prep a few days’ worth in one go. You’ll need: 3 oranges A few thumb-sized pieces of fresh turmeric A pinch of black pepper Method: 1. Blend everything until smooth. 2. Freeze in ice cube trays or small bottles if you want it ready to go.

Episode 4 ✨January food without the pressure ✨ For today’s episode, we’re bringing you this super creamy Green Shakshuka. The base is a smooth green sauce made from peas, spinach, garlic and herbs that you blitz together, then cooked gently with peppers and butter beans until thick. The end result is rich, creamy veg-packed sauce which was MADE for scooping up with crusty sourdough. Divine! For 2-3 portions: 200g frozen peas Large handful of coriander 200g spinach Juice of 1 lime 200ml almond milk 2 tablespoons tahini 2 cloves garlic Pinch of sea salt 1 onion, peeled and diced 2 peppers, deseeded and sliced 240g butter beans (from a 400g tin), drained 20g coriander, roughly chopped 2 tablespoons coconut yoghurt Pinch of dried red chilli flakes (optional) Pinch of sea salt and black pepper ½ tablespoon olive oil, to drizzle 1. Place the frozen peas and spinach in a bowl and cover with boiling water. Leave for 5 minutes to soften the peas and wilt the spinach. 2. Drain, then transfer to a blender along with the coriander, lime juice, almond milk, tahini, garlic and salt. Blend until smooth, adding a splash more almond milk if needed. 3. Place a large pan over a medium heat and add the olive oil. Once warm, add the onion with a pinch of salt and cook for 5–10 minutes, until soft. 4. Add the sliced peppers and butter beans, stir well and cook for around 10 minutes, until the peppers are tender. 5. Pour over the green sauce and stir until everything is well coated. Cook for a few more minutes until heated through, loosening with a little more almond milk if needed. 6. Finish by stirring through a generous spoonful of coconut yoghurt. Serve with chopped coriander, a drizzle of olive oil, and a pinch of black pepper and chilli flakes if using.

Episode 3 ✨January food without the pressure ✨ So next up we have a Mushroom & Walnut Ragu recipe, one that’s been a favourite among our members for years now. It takes a little longer, but it makes a rich, savoury sauce that’s very versatile; with pasta, spooned over a baked potato, scooped up with hunks of sourdough, or alongside a peppery rocket salad. For 4 portions: 20g dried porcini mushrooms 250ml boiling water 100g walnuts, roughly chopped 1 medium white onion, finely chopped 2 cloves garlic, finely chopped 2 sticks celery, finely chopped 400g button mushrooms, thinly sliced 1 red pepper, deseeded and finely chopped 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried rosemary 1 x 400g tin chopped tomatoes 1 tablespoon tomato purée 2 tablespoons tamari 2 tablespoons nutritional yeast 300g dried pasta Flat-leaf parsley, to serve Sea salt and black pepper 1. Start by soaking the dried porcini mushrooms in the boiling water for 20 minutes. Once softened, drain well, keeping the soaking liquid, and finely chop the mushrooms. 2. While they soak, chop the walnuts into small pieces, about the size of breadcrumbs. Toast them in a large frying pan over a medium heat for around 5 minutes, stirring regularly, until golden. Transfer to a bowl and set aside. 3. Return the pan to the heat and add a drizzle of olive oil. Add the onion, garlic and celery with a pinch of salt and cook for 5–10 minutes, until soft. 4. Add the fresh mushrooms, red pepper, thyme, oregano and rosemary and cook for around 5 minutes, until softened. 5. Stir in the chopped chopped tomatoes, tomato purée, tamari, chopped porcini mushrooms and their soaking liquid. Leave to simmer for 10–15 minutes, until thick and rich. Stir in the walnuts and nutritional yeast and cook for a final 5 minutes. 6. Cook the pasta according to the packet instructions, drain well, then stir through the ragù. Serve with chopped parsley.

Fajita Traybake – another recipe from Quick Wins for you 💫 This fajita-style tofu traybake is the kind of dinner that really helps on long days. Everything goes onto one roasting tray and in the oven. At the end, add some rice, lime juice and chunks of avocado, alongside this super simple garlic yoghurt. You’ll find it in Quick Wins, along with 75+ of other recipes made for everyday cooking. Head to the link in our bio!

Staying healthy doesn’t have to be expensive 📣 @ella.mills__ shares her tips for a healthy lifestyle 👇 Call that friend Go for that walk Make small changes to your diet It starts with simple steps – to feel better, live longer, and love life more! 💛 Comment ‘ELLA’ and we’ll send you the conversation!

Episode 2 ✨January food without the pressure ✨ Chia puddings can be a bit hit and miss - they often lack flavour and the texture isn’t for everyone - so we added a few things that make a big difference. The coconut yoghurt makes it creamy, the pumpkin and sunflower seeds give crunch, and the dates and date syrup add just the right amount of sweetness. It’s a really good one for making a big batch at the start of the week (in 3 mins max!), then topping with some fruit and a sprinkle of granola when you’re ready to eat. For 1 portion: 4 tablespoons chia seeds 250ml almond milk 1 tablespoon sunflower/pumpkin seeds (or a mix of both) 1 teaspoon date syrup 2 medjool dates, sliced 2 tablespoons coconut yoghurt 1. Add the chia seeds, date syrup, pumpkin and sunflower seeds, dates, and coconut yoghurt to a jar or bowl, then pour over the almond milk. 2. Stir well to combine, making sure the chia seeds are evenly mixed through. 3. Put the lid on and store in the fridge overnight, or for at least 6–8 hours, until the liquid has been absorbed and the pudding has thickened.

Episode 1 ✨January food without the pressure ✨ When discussing our January plans, we knew we wanted to create a recipe series for this time of year to help make eating well feel: 1. simpler 2. NOT like another diet, and so > 3. an intention that’s enjoyable to carry through the whole year (not just a January thing!) Recipes that are full of colour, texture, and flavour, and feel generous. But ALSO ones made from everyday ingredients and can be enjoyed in lots of different ways (because leftovers you look forward to is game-changing!). For episode 1, we’re starting with this Lemongrass & Ginger Miso Noodle Soup 👌 It’s rich with umami savouriness, packed with incredibly nourishing ingredients, and comforting in a way that suits this time of year perfectly. Enjoy! For 2 portions: 150g udon noodles 1 teaspoon olive oil ½ punnet chestnut mushrooms (about 4), finely sliced 1 small chunk of ginger (about 40g / 1.4 oz), grated 1 clove garlic, grated 1 lemongrass stalk, bashed 1 litre vegetable stock 1 pak choi, halved lengthways 1 pack mangetout or sugar snap peas (about 100g / 3.5 oz) 1 tablespoon brown rice miso paste 2 limes, juiced and zested 4 spring onions, finely sliced Pinch of sea salt and black pepper To garnish (optional): 1 red chilli, finely sliced Small bunch of coriander (about 15g / 0.5 oz), roughly chopped 1. Cook the noodles according to the packet instructions. Drain and rinse under cold water to stop them cooking further, then set aside. 2. Heat the olive oil in a large saucepan over a high heat. Add the mushrooms and cook for about 4 minutes, until they start to soften and take on some colour. Add the ginger, garlic and lemongrass and cook for around 30 seconds, until fragrant. 3. Pour in the vegetable stock and bring to the boil. Add the pak choi and mangetout and cook for 2–3 minutes. Add the noodles and cook for a further 1–2 minutes, until everything is heated through and the vegetables are tender with a little bite. 4. Remove from the heat and stir through the miso, lime juice, lime zest and half of the spring onions. Season to taste. Serve with the remaining spring onions, and add chilli and coriander if you like.

Happy New Year everyone 💫 If this first stretch of January has you craving food that’s warm, filling and easy, this butter beans on toast from Quick Wins is one to keep close. Rich, garlicky beans simmered in a gently spiced tomato sauce, finished with lemon and a spoon of yoghurt, piled onto hot, crusty toast. It’s ready in about 15 minutes, packed with fibre and properly satisfying - the kind of low-effort meal that feels especially welcome on slower days at home. 💚Quick Wins is out now - head to the link in our bio!💚